Tag Archives: veggies

Chef Whitney’s Jackfruit Cakes Recipe

Perfectly crafted, deliciously seasoned and healthy, Chef Whitney, our January 2020 Chef of the month‘s Jackfruit cakes are great and easy dishes to enjoy. For an added yummy twist, Chef Whitney’s recipe is vegan friendly. Find out how to make delicious Jackfruit & Indulge below!

Ingredients

  • 1 Can jackfruit in brine, drained (TIP: Squeeze out access liquid from jackfruit and break jackfruit apart)
  • 2 TBSP mushrooms, diced
  • 1.5 TBSP red onion, chopped
  • 1-2 Garlic cloves, diced
  • 1 TSP sea salt, or to taste
  • ½ TBSP paprika
  • 1 TBSP garlic powder
  • ½ TBSP dry parsley
  • 2 TBSP spelt flour
  • 2 TBSP grape seed oil

Directions

  1. Put all of the seasonings, mushrooms, onion and garlic in a bowl and mix together. Sauté for 1 minute on medium high heat.
  2. Remove vegetables from heat and place into bowl with the jackfruit and spelt flour. Combine with your hands until the mixture sticks together. Form into cakes.
  3. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat.
  4. When the oil is hot, add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown, and firm to the touch.

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

January 2020 Chef of the Month- Whitney Watts

4We’re excited to welcome the year 2020, and to introduce our first 2020 Chef of the Month, Whitney Watts! Chef Whitney was born in Illinois, and now resides in the Chicago area. She is currently opening her own grab & go gourmet meal pickup and delivery service, and also works at a shared kitchen space on the North Side of Chicago. Chef Whitney is a vegan chef, who often uses creative ways to blend and prepare her dishes. She is a headstrong entrepreneur, and we couldn’t be more excited to start the year off with her story! Read it below and shop her look

1. Where were you born? 
I was born in Melrose Park, IL.  

2. Where do you work and where are you based? 
I am based in the Chicago, IL, Pilsen area. The address is 2150 S Canalport Ave. I am currently opening my own grab & go gourmet meal pick up and delivery service, but Iʼve been at a shared kitchen space on the North side. 

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My food processor runs my kitchen! Since I mostly make vegan food, it requires a lot of mixing/blending ingredients to give you all of the vegetable greatness and flavor profiles I look to create for people.  

4. What is your sharpest sense out of all the 5 senses?
My sharpest? Iʼd have to say my nose. I can smell everything all too well. People would assume itʼs taste because Iʼm a Chef, but I “taste” food in my head more than literally.  

5. What advice would you offer for aspiring chefs?
Keep going. Donʼt wait on anyone to help you. People will help you when they can take you seriously by how committed you show yourself to be. Create your own lane, because thereʼs more to the food industry than working in a restaurant. Weʼre in a trillion dollar industry that will never die, so thereʼs much room for you and your style of cooking, but itʼs important to also figure out how your talent can be an asset to the masses so youʼre not just another cook that can julienne a carrot and make chicken stock.  

6. What is one culinary tip every chef should know and perfect?
Timing. If youʼre planning to be on time, you will surely be late. Organization is vital to being on time.  

7. What does good food mean to you?
Itʼs tasting it in my head. Good food is putting my phone down, and interacting with the people around me about the flavors in the dish weʼre eating because weʼre enjoying it that much. Good food is colorful, flavorful, balancing healthy and delicious, and worthy of an Instagram feature! 

8. What features are important to you when selecting your chef outfit?
My main goal is always my own comfort.  

9. Favorite ingredient to work with? 
Mushrooms. Iʼm a big mushroom lover, so much that Iʼve mastered hiding it in food because theyʼre so healthy and everyone should eat them unless they canʼt. My mom for instance, swears she hates mushrooms, but sheʼs emptied every plate Iʼve given her that had mushrooms, as well as many others.  

10. Favorite City to dine out in? 
New York City has some of the best vegan food. Seasoned Vegan, located in Harlem, is one of my favorites.  

11. Best Dish you have ever made? 
My vegan Mac n Cheese stands alone and proud.  

12. What you like to eat most often on your days off? 
I love Ethiopian food. Or nachos. I eat a lot of basil veggie fried rice with Tom Yum soup, also. I rarely stray away from those meals.  

13. Person you would most like to cook for? 
Miguel. Iʼm such a fan of him as a person, his music, his vibe. I will one day. 

14. What made you decide to become a chef?
I was an Accountant at a Real Estate company for nearly 5 years, and had been in the industry for 10. I just remember at one point sitting in my office and feeling like my 9-5 was an inconvenience, and that I could be cooking for someone, making them happy. Being in an office became stressful and I found myself going into a depression, but also noticing how cooking felt like therapy, because Iʼd just put on some jazz music and zone out, and when I was all done, I felt whole again.

Shop Our Chef Uniforms!

Connect with our January Chef of the Month
Instagram: @thisgirlsgrub
Get Chef Whitney’s Catering

Chef Adriana’s Avocado Chocolate Mousse Recipe

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A sweet, simple & healthy dessert goes a long way. Chef Adriana has shared with us her easy to make avocado chocolate mousse recipe! Not only is it healthy, but preparation is simple! Get the recipe below.

Serves: 4

Ingredients

  • 2/3 Avocados
  • 1/3 Cup raw cacao powder
  • 1/3 Cup honey or maple syrup
  • 1/3 Cup of coconut milk
  • 1 Teaspoon of vanilla extract
  • A pinch of salt

Directions

  1. Add all the ingredients into the blender until you get a smooth consistency.
  2. Taste & add more honey if bitter, and more cacao if you desire more chocolate.
  3. Serve with berries or nuts of your choice

Tip: You can even use blackened avocados for your mousse as long as they do not taste bad; is a great way to let them go to waste.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Adriana’s Roman Artichokes Recipe

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Fresh artichokes are a delicious and often underrated food. Its preparation is simple and easy to make, making it a great healthy choice. Our October Chef of the Month, Adriana, has shared with us her Roman Artichokes Recipe. Find it below!

Serves: 2

Ingredients

  • 4 Baby or 2 medium sized artichokes
  • 2 Tablespoons of white wine (optional)
  • 2 Tablespoons of chopped mint
  • 2 Tablespoons of olive oil
  • 2 Garlic cloves
  • 2 Lemons
  • Salt and pepper to taste

Directions

  1. Squeeze the juice of 1 lemon into a medium size salad bowl and set aside.
  2. Remove the outer layers of your artichokes until you start to see the leaves turn yellow.
  3. Discard the leaves and soak your artichokes in the lemon water.
  4. One by one, remove each artichoke from the water and cut the very top green part of it off, as it is not edible.
  5. Next, you want to skin the stem and cut off any green pieces left around the base of your artichoke (heart). At this point they should look more or less like a lollipop (see photo).
  6. You will then place your cleaned artichokes in a pot with enough water to cover them, along with the olive oil, the juice of the other lemon, the 2 peeled garlic cloves, the wine and chopped mint. Add a bit of salt and pepper to taste.
  7. Cover your pot with aluminum foil and cook the artichokes for at least 45 minutes. Check them by poking them in the heart with a fork so see if they are soft enough (they should be very soft).
  8. It might take up to 2 hours to cook depending on the size of the artichokes. Serve with a bit of the water you cooked them in. You can add a bit more olive oil and lemon when you serve them.

Tip: Try to find baby artichokes as they only take 45 minutes to cook and the choke is not spiky yet. The bigger artichokes have a spikier center that takes a very long time to cook (approx. 2 hours). You can see the video on how to peel an artichoke in my YouTube channel (Cooking with Adriana).

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

CHEF DAYANNE’S EGGPLANT AND WALNUT MEATBALLS RECIPE

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Chef Dayanne’s Eggplant & Walnut Meatball recipe is both vegetarian and carnivore approved! Try this new spin at a traditional dish- trust us, you won’t regret it AND it’s delicious!

Ingredients

  • 1 eggplant
  • 1 egg white
  • Handful of roasted & chopped walnuts
  • 1/2 cup of shredded mozzarella
  • 1 cup of Panko bread crumbs
  • 1 teaspoon of garlic powder
  • Olive oil
  • Basil leaves
  • Salt & pepper
  • Marinara Sauce

Directions

1.  Bring the oven to 365 degrees.

2. Slice the eggplant in fine layers and place them in a large tray.

3. Add salt to both sides of the eggplant layers and place a paper towel on top.

4. Let rest for 15 minutes, the eggplant will “sweat” some water. Dry up with paper towel.

5. Place the eggplant in a greased baking sheet, coat with olive oil and bake until becomes golden brown.

6. Let the eggplant cool down a bit and bring to a food processor. Add shredded mozzarella, garlic powder and half of the bread crumbs. Salt and pepper to taste. Once the mixture is nice and soft, transfer to a bowl. Add the egg whites and stir well, you should have a nice, thick paste.

7. Add the chopped walnuts and mix by hand.

8. Bring the rest of the bread crumbs to a plate and assemble the meatballs. Make sure your hands are wet, make small-sized balls, and roll them in bread crumbs.

9. Bring a skillet to with olive oil to the stove in medium heat. Once the pan is hot, add the meatballs, make sure to rotate them so they cook evenly.

10. Add Marinara sauce.

11. Add some basil leaves for garnish, extra cheese if you desire and ENJOY!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

CHEF DAYANNE’S ZUCCHINI RAVIOLI RECIPE

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If you’re craving pasta, but still want to eat healthy, then Chef Dayanne‘s Zucchini Ravioli Recipe is perfect for you! The dish is made of eggplant and mozzarella zucchini- definitely a delicious alternative to traditional ravioli. Get the recipe below!

Ingredients

  • 2 medium eggplants
  • 2 large zucchinis
  • 1/2 cup of mozzarella or ricotta cheese
  • 3 eggs
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can of San Marzano Plum tomatoes
  • 1 teaspoon of sugar
  • 1 bunch of fresh basil
  • Olive oil
  • Salt and Pepper

Directions for Filling

1. Preheat the oven to 350 degrees.

2. Roast the eggplant until soft, let it cool down.

3. Remove the flesh from the eggplant and place in a bowl.

4. Add the eggs and mozzarella and mix everything very well.

5. Add salt and pepper to taste.

Directions for Zucchini Layers

It is ideal to have a Mandoline for this part of the recipe, but if you don’t have one
don’t get discouraged. You can still use a potato peeler or practice your knife skills.
Just be very careful!

1. Slice the zucchini in very thin and even layers, this is very important.

2. Add Salt and Pepper to taste to the zucchini.

How to Assemble

1. If you have a square mold (it is not necessary but will help you a lot) place the zucchini layers forming a cross.

2. Place some of the filling in the middle.

3. Very carefully bring the sides of the zucchini towards the center, making a nice square shape, and making sure the filling doesn’t come out.

4. Use a cooking brush to put some olive oil on top and place onto a baking sheet.

5. Continue this process until done with filling.

6. Bake all the ravioli until golden brown.

Directions for Tomato Sauce

1. Sauté the chopped onion in olive oil until translucent.

2. Add 2 minced garlic cloves. Add San Marzano plum tomatoes and mix well.

3. Add salt and pepper to taste.

4. To regulate acidity add a teaspoon of sugar or more if necessary. You can also add some water if sauce becomes too thick.

5. Bring the heat to low until the tomatoes dissolve.

6. At the very end, add some Chiffonade basil.

7. Mix well

Directions for Green Sauce

1. Bring a quarter pot of water to boil (Have a bowl full of iced water next to you).

2. Place the bunch of basil leaves into the boiling water and immediately transfer into the iced water.

3. With a hand blender, mix the basil with garlic, olive oil and salt and pepper

4. Plate and enjoy!

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

MAY 2019 CHEF OF THE MONTH- DAYANNE KADOSH

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We are so excited to bring in the new month, and with it, our May Chef of the Month! Meet Dayanne Kadosh, a Private Chef in the Miami area! Chef Dayanne envisions herself as an artist; an empty plate is her blank canvas. She was inspired by the skilled women in her family to follow her passion for food, and now her delicious dishes inspire us all! Read below to learn more about Chef Dayanne’s Story and shop her look!

 

1. Where were you born?

I was born in Montevideo, Uruguay

2. Where do you work and where are you based?

I’m based in Bay Harbor, FL and I own a Personal Chef Business.  I work as a private chef for a family in Coral Gables. Before being a chef, I’m an artist, and food is the medium I choose to express my creativity. The colors, aromas and fresh produce inspire me and make me think of an empty plate as a blank canvas.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

Good quality sharp Knives. I love the German brand Wüsthof. There was a before and after in my life after getting a Vitamix. I like to have what’s necessary and not overload my kitchen with tools and gadgets I would rarely use. I appreciate working in a clean clear surface and being able to find what I need at the right time.

4. What is your sharpest sense out of all the 5 senses?

My sense of smell is sharp as my knives.

5. What advice would you offer for aspiring chefs?

Have fun, love what you do, be open to learn, learn from your mistakes and ALWAYS share your recipes, no one will make them as great as you do.

6. What is one culinary tip every chef should know and perfect?

Every chef should develop their own style in the kitchen, find what type of cuisine they are passionate about and work on it ‘til they master what they do.

7. What does good food mean to you?

When I taste love, dedication and effort in a dish, that’s the best nourishment I can get.

8. What features are important to you when selecting your chef outfit? 

Comfort, style, being able to move with ease and that the sleeves don’t touch the food!
Oh! And to be able to remove stains easily from the fabric. Messy days happen to the most experienced of us!

9. Favorite ingredient to work with?

Organic, local and cruelty-free foods. Good quality olive oils and special spices always make a regular dish stand out.

10. Favorite City to dine out in?

New York and Punta del Este.

11. Best Dish you have ever made?

I make a killer Shakshuka.

12. What you like to eat most often on your days off? 

On my days off, I like to keep it simple yet delicious, a good avocado toast with mushrooms and scrambled eggs or baked salmon with roasted veggies. I love prepping healthy foods I can grab on the go during the week such as herbed egg muffins and nutty granola!

13. Person you would most like to cook for? 

Enrique Iglesias and Gordon Ramsay

14. What made you decide to become a chef?

Since I was a child, I was inspired by the women in my family who are very skilled in the kitchen. My mother and both of my grandmothers are excellent cooks and my best teachers. I’m forever grateful to them for allowing me to find my passion.

Connect with our May Chef of the Month: 

Instagram: @dkpersonalchef

Facebook: @dkpersonalchef

Website: http://www.dayannekadosh.com/

Chef Oscar’s Chilaquiles Recipe

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April’s Chef of the Month, Chef Oscar has shared with us his delicious Chilaquiles recipe! A traditional Mexican dish, the Chilaquiles is complete with fried tortilla, fresh Añejo cheese and a mixture of even more yummy ingredients! Get his recipe below!

Ingredients

1 egg, fried, sunny side up

4 Ounces fried tortillas

6 Ounces Mole Poblano

3 Ounces ancient grains & lentils

2 Ounces Crema Mexicana

2 Ounces Añejo cheese

1 Teaspoon sesame seeds, toasted

1 Pinch parsley

Directions

1. In a plate set the FRIED tortilla strips in the center like a nest. (I like my tortillas in thick strips instead of triangles).

2. Heat up the mole until hot and pour on top of the tortilla strips.

3. Drizzle the cream.

4. Sprinkle the cheese.

5. Place fried eggs on top and garnish with the sesame seeds and parsley.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar‘s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

CHEF KRISTAL’S PURPLE CAULIFLOWER SOUP

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Chef Kristal has delighted our taste-buds with her Purple Cauliflower Soup recipe! What better way to keep warm (and healthy) during the winter than with a yummy soup? Get Chef Kristal’s recipe below and meet the dish that will keep you wanting more!

Ingredients

1 head of white cauliflower, cut into florets

1 head of purple cauliflower, cut into florets

1 onion, small diced

3 cloves of garlic, minced

5 cups of vegetable broth

1/4 cup chopped parsley

1 cup flour

1 cup butter, melted

2 cups sliced carrots

1 cup of sliced celery

2 tbs paprika

2 tsp garlic powder

2 tsp onion powder

salt to taste

2 cups of coconut milk

olive oil

Directions

1. In a sauce pan make a roux by melting the butter and stirring in the flour & combine until a white paste is formed.

2. Cook the roux for two minutes.

3. In a large pot on medium heat, drizzle some olive oil into the pot.

4. Add in onions and garlic and sauté for two minutes.

5. Add in vegetable broth and white cauliflower, and bring to a boil.

6. Once the broth has come to a boil, turn the heat down to low and scoop out 3 cups of this mixture and place into a blender.

7. Blend the mixture and add it back into the pan. Stir in the roux and cook until the broth is slightly thickened.

8. Add in carrots, purple cauliflower, celery, carrots and coconut milk.

9. Season with salt, garlic powder, paprika and onion powder.

10. Stir and cook until vegetables are tender, about 10 minutes.

11. Stir in parsley once vegetables are tender.

Connect with our February Chef of the Month: 

Instagram: @ksoulsservices

Facebook: @KsoulsServices

Website: https://www.ksoulsservices.com/

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