Every month we have family night so the families and friends of the residents can come and enjoy an amazing meal prepared by one of the Chef’s in the houses. For April, I was able to make my creations with a Greek inspiration. I created this little recipe for some simple ingredients you may have hidden in your pantry.
4 to 6 oz red snapper fillet (watch for the hair bones)
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/4 cup white wine
1 Tbsp capers
1 tsp chopped garlic
1/4 cup chopped red onions
1/4 cup sliced green olives
1 tsp italian seasoning
1/4 tsp cumin
S & P tt (salt and pepper to taste)
Take all above ingredients and smother your snapper fillet, cover and let rest for 30 minutes or over night for a deeper flavor.
Take a piece of foil large enough to completely wrap your fillet, but still leave enough room for air. Your trying to make a steam pouch for your fillet. Place your fillet and all of the liquid in this foil pouch, place in a pan or dish, and bake at 350 degrees for about 15 minutes. Once you pull it from the oven, open the pouch just enough to let the steam out, but not the liquid. Once it has cooled a bit, pour the liquid over some white rice or you can thicken it by placing it in a small saute pan, adding about a Tbsp of butter, and letting it come to a small boil. Then you can enjoy the sauce with pita bread or grilled asparagus!! Skies the limit!!
So, I have this amazing resident that I am very honored to cook for daily, who very much enjoys my sesame ginger cod that I make for him. So, I decided to share it with you all, and add it to the “Single Cookbook!” Here we go!
6 oz cod fillet
1/4 cup toasted sesame oil (has to be toasted to get the right flavor)
1 Tbsp rice wine vinegar
1 Tbsp sherry
1 chopped shallot (or yellow onion, which would be about 1/4 of a whole onion small diced)
1 tsp ground ginger
1/4 tsp chili powder
sesame seeds are optional, adds another texture to the mix
Combine above ingredients and then lay the fillet within, and flip around so the fillet is coated generously. Cover, and let rest.
You will want to marinate the fillet for at least 30 minutes if not over night if possible. This lets that wonderful flavor soak into each morsel of the fillet.
If you would like to add some sliced mushrooms or zucchini to this also, is great for another element. Heat your saute pan to medium high heat, do not add any extra oil, since you marinated in oil. Once pan is hot, place your fillet down and cook until the edges become white, then flip. Fish does not take long to cook at all. Cod can flake and break apart if not careful so, pay attention. Once the fillet is white throughout, then it is done. Serve over rice noodles, brown rice, or over a bed of sauteed vegetables. Enjoy!!
This is a great recipe that was actually taught to me by my father. You can add a touch of heat to this also if you are really into the sweet and heat. Enjoy and here we go!
You can purchase at most stores a small pork tender. You are not looking for the tenderloin, which you can get cut into steaks, but the actually tender itself. Do not get the already marinated one!! You will have left overs but it makes a great soup or diced up over breakfast potatoes Sunday morning.
1 small pork tender
1 gala apple, medium diced (pink lady is ok, just go for a sweet but firm apple)
1/2 small diced shallot
1 Tbsp raisins (unless you don’t like them, then don’t bother)
1 thinly sliced piece of bacon (maple cured give a great flavor)
1/4 cup apple cider (or sweet white wine)
1/2 cup chicken broth
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp chili powder
butter & olive oil
You have the choice of cooking the whole tender for this dish, or cutting few steaks yourself, about 1 and 1/2 inches thick. Take your non stick saute pan and add your 2 tsp butter and drizzle of olive oil to coat the bottom of the pan, get your pan hot on medium high heat, so you can get a good caramelization on your ingredients. Start with your diced apple, shallot and garlic. Don’t burn!! Add your steaks or whole tender into the pan, and lightly sprinkle your seasonings on everything. Add your apple cider or wine whichever you prefer. Turn your heat down to a touch below medium and brown. Make sure you turn your steaks or tender, once you see the sides start to change color. Once you have browned both sides of the meat. Now add your chicken broth, cover with lid or foil wrap simmer. Once your meat is white throughout, your looking good! Pork tenders are very tender cuts of meat, and you don’t want to kill it, so pay attention to what you are doing!!! The whole dish should only have to cook for maybe 15 to 20 minutes, if that.
You can serve with brown rice, roasted yukon potatoes, or just some fabulous steam vegetables, like asparagus or broccoline. Classic sauteed green beans go great also!
Here is the beginning to my single person cookbook. I hope you find these recipes helpful and fabulous. Please feel free to comment, or ask questions, so that we can grow together within this adventure. This is a fabulous dish, which is quick and easy to create. Choose your side dish that works best for you. I suggest roasted potatoes or over brown rice. If you are on the no carb thing, like myself, fill your plate with sauteed mushrooms or caulifower for something new.
Chicken Marsala
1 boneless skinless chicken breast , (or thigh for richer flavor)(fillet for quick cooking, means slicing in half lenghtwise)
4 medium button mushrooms slices (quarter the mushroom if you like a bigger bite)
1/2 of a small shallot, very small dices
1/4 cup unsalted butter (for sauteeing)
1/4 cup cornstarch
1 cup marsala cooking wine
S & P
If possible marinate the chicken, mushrooms and shallots in the marsala for added intensity of flavor. First step is to take your salt and pepper and add it into the cornstarch for dredging the chicken breast (coat the chicken). Get your saute pan hot, on a medium high heat. Place your butter within the pan and melt. Once the butter is almost completely melted add your coated chicken, and start the browning process. Once some color has started on one side of the chicken breast, then place your shallots, mushrooms and garlic into the pan. This will help you not to burn your shallots and garlic. Flip your chicken breast over at this time and then pour over the chicken your marsala cooking wine. Turn the heat down a touch to keep your chicken and sauce from burning. Cover and cook for 3 to 5 minutes, depending on the thickness of your chicken breast. Use a knife to cut into the thickess part of the breast to check for doneness or use a stem thermometer and make sure you have reach an internal temperature of 155 degrees. Continually turn the chicken to create a consistent coating of sauce for the chicken, enjoy!!!
I happen to have a very wonderful friend who lives in Las Vegas, who has inquired about me writing a cookbook for single people. It seems like all books are directed to at least 2 to 4 portions or servings. I have decided to appease my wonderful friend, who loves food just as much as everyone else.
This is a very exciting task for me! I am not a Chef that uses cookbooks to make dishes step my step, but normally just for the inspiration of ingredients, and the essences of the dish being created by another. I shall create recipes and place them here on my blog site for all to test run as they say. Please feel free to respond with successes or failures, or enhancements that you may have come up with. Who knows, maybe someone would love to help me bring this to print!!
Also, if anyone does know of a cookbook truly created for those who live independently, please share, so we can create a library of choices for those who love to cook and spoil the true self spirit!
I happen to have the pleasure of living in the beautiful Northwest, and let me tell you the weather was so amazingly fabulous this weekend, it has inspired me to brighten up my desirable dishes!
This past week, I was so taken by the beauty of the sun, the all the stops were pulled! I sauteed pineapple with coconut,to be the bed for some amazing fresh basil pesto smothered chicken, which layed next to a balsamic dijon cold cucumber and tomato salad, fresh sauteed green beans, and to balance the joy of the colorfully fabulous plate, I created a strawberry, blood orange, and wild blueberry dessert, that was topped with fresh whipped cinnamon cream! The glory of the plate, the colors and aroma’s. The salty strength of the parmesan crisp I baked to scoop up all the extra goodness left on the plate! What a fabulous moment. I could feel the sunshine coming through the food as well as the windows!
Cheers to the beginning of spring! Cheers to the glory of amazing food, already wanting to sprout in the gardens!
How are you inspired by the weather to create amazing food?
I was inspired by watching the movie,” Julie and Julia,” this weekend. What an amazing look into one of the greatest female Chefs. She started everything for us. She had such a beautiful view on life, and food, and just loved to eat!! She took in every aspect of the presentation, the aroma, the texture of what was placed in front of her. She admired the product and nurtured it from start to finish.
Julie, was admirable to take on the quest of cooking and documenting all those recipes. Putting her whole soul in to everything she made. She found herself in those dishes. She was open to letting go of control for that moment and embracing the true passion for food that Julia had.
Being able to have a voice through food is almost God like. Being able to transport yourself to the purest of ingredients and taking them into a realm only touched by your soul. Created to feed, love and caress the palates of those you love and adore. Being able to stand in that moment of pure delight, as your hard work comes gracefully to the table for all to enjoy! Picture perfect food, scrumptious and fabulous.
How is your voice heard through food? Does it say love or passion? Share your voice. I would love to learn about how you speak through food.
I had the opportunity to go and eat at an amazing Indian restaurant this weekend! The aroma’s, the lighting, the decor, made for an amazing overall experience. Minus the hostess disagreeing with me inregards to my reservations, it was a very memorable experience. The beverages were perfect, the appetizer was beautiful, sweet potatoes with crunchy bites of cashews, with a slightly spicy, yet enticing dipping sauce. The server was polite and charming, very attentive. The meal with fabulous, curry coconut chicken with jasmine rice and julienne cabbage. What an amazing combination of flavors, piled together in true harmony!!
Just to think about dessert, brings back a huge smile to my heart and taste buds. Creamy but firm chocolate, oh so slightly topped with fresh whipped cream, and dusted with cinnamon inside and out. Do not let me forget the accompaning friend on the side, which were to wafer thin but mouth water cookies.
I say thank you to all who participated in the production of this wonderful meal, and oh yes, I shall return!
So my friends we come to that time of year again for the huge Portland, Oregon Bridal Show (Jan 16th & 17th). Very excited about this! Each year all those who are inquiring about weddings, anniversary parties, sweet sixteen parties, baby showers and much more, come and file through all the amazing vendors, to find the best source to fulfill there party needs.
Today I am giving a great plug for my mothers wedding cake business. Wrightberry’s Custom Cakes has been around since 1999, when my mother and I decided to take on this venture after I graduated Western Culinary Institute, in Portland, Oregon. Sweet idea’s and sugar coated dreams began with nothing but our desire to create. With my mother being a self and school taught artist, we decide to combine our talents to create works of art out of cake. Who knew that now, 11 years later, she is still designing and creating some amazing center pieces for lucky couples taking the plunge! Carving and crafting birthday cakes and more, Wrightberry’s has become the hidden treasure in Oregon City, Oregon.
With a cake studio transformed out of a garage, my mother and father continue there drive and passion to create these amazing moments for hundreds of clients. With hand crafted cakes, frosting, fondant, and sugar flowers, Wrightberry’s is the only place to get your cake. Not being a commerical bakery, eye for detail is much more intense then of those who pump out cakes like a factory.
I believe it is a lost art form that is coming back. People pulling back from the mass production, and returning to what made America great in the first place. Made by people who created with there hands, because of there love of the craft. You can taste the love that goes into the cakes. You can see the patients and care and love of the craft that goes into each and every detail.
So, my friends, when that special day comes around, think about what would be the best way to celebrate. Get a Wrightberry cake! See and taste the difference!!
With all the issues with food these days, you sit and wonder if it is truly possible that you can eat healthy, or get anything good out of the food we choose to eat. Like many families these days, we have encountered some type of medical issue. Within my world I am finding that food still has what it takes to create a higher functioning system.
Our bodies need so much, and we are bombarded with so much information on what not to eat, depending on the week. I have been looking at the health factors of just simple herbs and spices. Who knew that a funny yellow spice like tumeric could help with cancer, star anise, or the power of cinnamon. This may be common knowledge to sum, but not sure how many of really understand, how amazing food really can be. I heavily suggest picking up the book called, “150 Best Foods.” It explains the best of the best, and all the health benefits, and what nutrients comes out of each item. This is the bible at my work for “Elite Care, Assisted Living.” I am proud to cook with all these amazing items. Fresh, beautiful food, that enriches the lives of the amazing people that I cook for everyday.
Your body is amazing, and by making the correct choices, we can keep this fabulous machine running on high for a very long time. Keeping what you eat close to nature, they say. Well, I very much agree. I personally have been on a transformation myself, and decided to truly think about what goes into my body. No more, “ok, this won’t matter,” or “just a few won’t hurt.” When in fact, it does hurt, it does matter. There are so many alternatives to having your cake and eating it to. Just pay attention to how it was made. Or, God help you, make it yourself, with fresh, natural, pure ingredients.
Take the extra steps it takes to create the most amazing meals for you and your family. Think about how crappy you feel after eating a whole box of processed whatever it was, and washing it down with soda. You know the feeling, like a cloud of sleeping powder came over you and sprinkled you with a sugar carb coma. Been there and done that to many times. It’s time to stop pointing fingers, and start thinking for yourself!! Go to that farmers market, read those labels, educated yourself on wholesome, lower processed foods. If you can’t pronounce it, you probably shouldn’t be eating it!! Look and learn. Read, read, read!!! Knowing how you can enhance a healing process by eating the right foods, and using the right herbs and spices is so amazing!! It probably wouldn’t hurt to have a positive out look on life, and take responsibility for your thoughts and actions, but,…… that’s a whole other subject!!
Start this new year out right. Become more intimate with food. Learn its ins and outs. Find what needs to be in your diet to help you with what is happening with your body. You always have a choice, are you going to make the right one? Or, go for the easy out?
