Epicurian Classic

If you love food, you should have been with us at the 2008 Epicurean Classic in Traverse City Michigan at the Great Lakes Culinary Institute of Northwestern Michigan College http://www.epicureanclassic.com/. The Classic highlighted Michigan products including great beer and wine, organic fruits and vegetables and even Michigan farmed shrimp! Well known Chefs demonstrated their specialty dishes and cooking methods in 1 hour sessions over the 2 day classic. In between these lively sessions, participants could stroll around the giant tent sampling cheeses, breads, oils and finished dishes from vendors and chefs. We joked that the calories did not count if you ate standing up in the rain. I was delighted with the “green” attitude of the chefs, who even saved corn cobs from one dish to prepare vegetable stock later. The way a meat or vegetable was produced and how quickly it got to market is an important component of creating a quality dish. Working as Personal Chefs , my sister and I certainly have learned that the quality ingredients make quality foods. I will spend a few days checking out websites and information we collected and post anything interesting here. To start, if you like to grill and enjoy entertaining, check out www.tedreader.com.

Peanut Energy Bars

Peanut Energy Bars

This recipe is a winner. I found it in the July/August issue of Eating Well Magazine (www.eatingwell.com) . It is a great summer treat to make with the kids, take on a hike, or grab for a quick healthy breakfast.
Peanut Energy Bars
½ cup dry roasted peanuts
½ cup roasted sunflower seeds or any other nuts, chopped
2 cups raisins or any dried fruit
2 cups toasted rice cereal
¼ cups toasted wheat germ (optional)
½ peanut butter, natural preferred
½ packed brown sugar
½ cup light corn syrup or honey
1 teaspoon vanilla

Coat a 9 X 13 inch baking pan with cooking spray. Combine peanuts and other nuts with dried fruit, oats, cereal and wheat germ in a large bowl. Combine peanut butter, brown sugar, syrup or honey in large microwaveable bowl. Microwave on high until bubbling (this gets extremely hot-an adult should do this step). Stir peanut butter mix until blended. Add vanilla and pour over cereal nut mix. Gently stir until well coated. Transfer to baking pan and press firmly. I like to use the back of a measuring cup for this but you can coat your fingers with oil and press. Let stand for one hour to harden and cut into 16 pieces. You can wrap individual servings in plastic wrap and refrigerate or freeze for later use. It recommends using salted peanuts but I used unsalted as I used regular peanut butter which contains salt. Peg

Summertime and the living is easier.

I love roasted vegetables and you can really take the idea outside and grill vegetables too. Roasting, grilling and broiling concentrate the flavor, and brings out sweetness, and creates a healthy, elegant side for your meat and poultry. Gently brush veggies with oil, sprinkle with salt and pepper and place them on a medium grill. Grill until slightly charred and tender. Serve hot or at room temperature. Save the leftovers and chop them up in a hot or chilled pasta. Try halved peppers, summer squash halved lengthwise, halved onions, 1 inch slices of eggplant, asparagus, corn on the cob or even beets. And, let me know if you have ever grilled fruits - we are looking for some great recipes.

Plum and Quinoa Salad

I have taken this salad to several end of the year potlucks and people are always asking me for the recipe. Sometimes the recipes we use as Personal Chefs are restricted and we can not give them out. However when I checked my records, this originally was in the Midland Daily News in October 2006 and so I was able to share it with everyone. You can use other fresh or dried fruit and certainly any nut in this combination. Find the Quinoa in the health food section of your grocery store. It is a light, tasty grain that is easy to digest. It has no gluten. It is a complete protein grain and has more protein than any other grain. It apparently originated in South America and was used by the Inca civilization. Enjoy this grain and this recipe! Peg

Plum and Quinoa Salad
1 cup quinoa
2 cups water
4 plums large if possible
¾ cup chopped walnuts
½ cup red bell pepper chopped
½ cup yellow bell pepper chopped
¼ cup green onion, chopped
½ cup high quality fruity extra virgin olive oil
¼ cup white wine vinegar
1 ½ Tablespoons honey
Dash salt

Follow directions on package for cooking quinoa or cook 1 cup quinoa in 2 cups water in rice cooker. Fluff with fork and transfer cooked quinoa to large bowl and chill ½ hour. Meanwhile, chop the onions, peppers and plums. Whisk the oil, vinegar, honey and a dash of salt in a small bow. Combine quinoa, vegetables and fruit and walnuts and drizzle the dressing overtop. Chill at least one hour before serving. Taste and if plums are very tart, add a bit more honey. This keeps well several days. Toasting the walnuts improves the flavor but is not necessary. The plums will bleed a bit into the salad when it sets and can be added at the last minute if you do not want the color. I got this recipe from the Midland Daily News in October 2006. I have altered the original recipe by increasing the plums and vegetables.

Easy Summer Side Dishes -Herbed Tomatoes

It won't be long until local tomatoes are available in Michigan. But tomatoes are a good buy at the grocery right now if you can't wait. For a quick and healthy side dish try this recipe adapted from Racheal Raye of the Food Network (www.foodnetwork.com) , simply cut off the tops of four good ripe tomatoes (very large ones, cut right in half and use a half per person). Scoop out any juicy pulp with a spoon and place on a foil lined cookie sheet. Top with a mixture of 1 cup bread crumbs, 1/3 cup parmesan cheese, a teaspoon of minced garlic, 1 teaspoon chopped fresh thyme leaves, a couple of grinds of black pepper and 2 T olive oil. Place under the broiler for about 5 minutes or until brown. Want it even easier?? Use Italian Seasoned Bread Crumbs instead of plain and skip the spices. Fresh parsley, chopped, is a nice addition, too. Great side for a grilled chicken or steak. Peg

Memorial Day

Corn on the cob is a healthy and easy addition to any meal. Try my sister's super easy method of preparing corn on the cob. Clean and place on a square of microwave safe wrap. Sprinkle with a few drops of water, a teaspoon of margarine or butter, and spices of your choice. Wrap tightly and microwave about 45 seconds - 1 minute per ear. You may want to have some sissors handy to open the wrap for the little ones. Remember, corn is best purchased and served withing a day or so. Do not refrigerate for the best flavor. Peg

Start a kitchen garden

This is the season to think about planting. If you can plant a petunia, you can also grow herbs and vegetables in your yard or patio. Think small size and huge flavor if this is your first “kitchen” garden. Parsley is simple to grow and adds a great fresh flavor to almost any meal. It is really cold tolerant in Mid-Michigan and pretty enough to stick in the flower garden if that is the only space you have. Real foodies prefer flat leaf parsley but fresh from the garden the curly type tastes great too. Grab a handful rinse well under running water and blot with paper towel. Throw a tablespoon of chopped parsley in canned chicken noodle soup and add flavor, color and vitamins. Add to potato or macaroni salads or pasta or rice dishes. A simple touch that makes dinner special.