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.

Living Easy Recipes

If you are like me and would rather be outside when the weather is nice biking, gardening or playing with the family, a simple dinner is all you want. My mom’s quick tomato bacon and cheese melts fit the bill. Lightly toast slices of your favorite sandwich bread. For each serving fry 2 slices of bacon until just crisp. Slice a tomato into thin slices. Spread each toast with mayonnaise. Place a slice of tomato on the bread and top it with a slice of American cheese. Crisscross the bacon over the top and bake at 400 degrees until cheese is just melted. You couldYum.

Now for the gourmet version. Cut slices of a baguette or use any favorite crusty bread. Toast on a baking sheet for 8 minutes or until just crisp. Layer with a thin slice of ham or prosciutto, tomato, a fresh basil leaf, and top with a slice of fresh mozzarella. Drizzle with olive oil and bake at 375 degrees until cheese is melted. Same dinner but as the foodies say - kicked up a notch and good enough to serve company!

Farmers' Market

I was delighted to get the 3 Point Perspective, a collaborative effort of the Bay Area, Saginaw County and Midland Area Chambers of Commerce. Among other interesting articles in this issue was an article titled “Hip & Healthy”, highlighting regional Farmers Markets. While I knew of Midland County and Downtown Saginaw Farmers’ Markets, I didn’t know that there are also markets in Sanford, Hemlock and Chesaning! Each market is generally open one or two days each week from June to September. If you are interested in buying food that is grown locally, a farmer’s market is a great way to get started. In addition you can connect with your neighbors, by only as much as you need, and even get tips from the farmers on how to cook the produce they sell. You can easily find organic fruits and vegetables. Contemporary markets have expanded to include flowers, herbs, spice mixes and even baked goods. Take the whole family and let the kids select some of the fruits or vegetables. Most fresh vegetables have wonderful flavor so simple preparation is the key. Steam, grill, or bake for just a short time, leaving the vegetables with a bit of crunch and sprinkle with fresh herbs, a bit of olive oil and salt and pepper. Peg

Ember's Green Pea and Peanut Salad

I was looking for spring salads that use green peas and found this on a internet cooking site. It is from the now closed Ember's Restaurant in Mount Pleasant, Michigan. Of course I made it right away! I left out the Accent called for in the original recipe when I made it.
2 (10 oz. each) frozen peas, thawed and drained well
8 oz. Spanish Peanuts
1 1/2 cups Hellman's mayonnaise (use only Hellman's)
1/2 cup Miracle Whip salad dressing
1/2 tsp Worcestershire Sauce
Mix well and refrigerate at least 2 hours before serving.

Sesame Snap Peas

Piles of snow still remain in my yard. However if you look hard, the daffodils are peeking out so perhaps winter will not stay much longer. Snap peas are available now at the market and grow well in the garden in Michigan if you want to plant them once the ground is completely thawed. I like to blanch the snap peas in boiling water for 3-4 minutes until crisp tender. They should be a beautiful bright green. Drain. Sprinkle with a few drops of sesame oil and toss and you have a great side dish to go with simple grilled meat, poultry or fish. Happy eating! Peg

Healthy Eating in Mid Michigan

Eating healthy – We were at the Bay City Women's Expo this past weekend and everyone mentions that they would like to eat healthier but busy schedules and complicated diets make it difficult. We suggest making diet and lifestyle changes slowly and setting realistic goals. Stock your refrigerator and pantry with healthy choices that will be available when you get hungry. Although we don’t have a Trader Joe’s or Whole Foods style store to do our everyday shopping here in Midland, Michigan, local grocery chains are carrying a wider selection of healthy grains and produce than ever before. Begin reading ingredient labels at the store – don’t take the use of “low-fat” or “low-sodium” for granted on a product. Processed foods tend to be higher in sodium, preservatives, and fat so begin to reduce them in your diet when you can (we will post some simple healthy recipe ideas to get meals on the table quickly in the near future). Add more high fiber foods on your shopping list and resolve to try new and healthier foods occasionally. Don’t sweat it if you don’t like everything you try! And don't be surprised if you start losing that extra weight!

Tahini

Did you know tahini is a paste made from ground sesame seeds (either toasted or untoasted) . It gives a wonderful nutty flavor to Middle Eastern and Chinese dishes. It is one of the magic ingredients in hummus, a healthy combination of garbanzo beans, garlic, olive oil, lemon, spices and tahini. If you have a recipe that calls for tahini, but don’t have it on hand, substitute a bit of smooth peanut butter for a similar taste and texture. I think I will make some tomorrow!

Emergency Vegetable Soup

Since I have been on a serious diet, and still without a working kitchen (things are progressing nicely) I wanted a quick, easy, healthy meal that requires no attention and little clean up. Of course, that could be the perfect meal for any busy person. You can keep the ingredients for this on hand to use when you expect a busy day. It makes about 6 servings and gets even better sitting overnight in the refrigerator. In your crockpot, combine 1 ½ pound 1 inch cubes boneless stew beef, 2 large carrots or 6 baby carrots cleaned and roughly chopped, 2 stalks celery with leaves roughly chopped, 1 28 oz. can Italian Style Diced Tomatoes, ½ cup bottled mild salsa, 3 cups low sodium beef broth, 2 bay leaves and a bit of ground black pepper. Sprinkle 3 T cornstarch over the top and stir in until well mixed. Leave to cook for 6 to 8 hours. When you get home from work or picking up the kids, heat one 1 lb package of frozen mixed vegetables for soup in the microwave until just warmed, add to the pot and stir. Allow to cook 1/2 hour more for flavors to develop and serve. Of course you can vary this to use whatever veggies you have on hand, switch up the spices.

Sunday Febuary 10

Boy, that smells good. Cooking at home has lots of advantages. One of them is you get all the wonderful smells. Often when we get to a client’s home to cook for a party or prepare an entrée service, we will start by roasting a head of garlic to fill the home with a great smell that lets everyone know great meals are on the way. The roasted garlic is then used as an ingredient in one of our menu items or used to spread on baguette slices for a Spanish Style appetizer. Preheat the oven to 400 degrees. Cut the top off a head of garlic and center it in a small square of foil. Drizzle a bit of olive oil over the top. Loosely close the foil and bake for about 40 minutes until soft and slightly browned. Cool and squeeze out the sweet cloves for use in any recipe using garlic!

Sweet Potato Recipe

Mom’s Baked Sweet Potatoes - The contractors remodeling my kitchen pointed out a sweet potato laying on the shelf in the living room. Only in the home of a personal chef! Did you know that sweet potatoes have nearly twice the fiber of white potatoes? While they both provide potassium, the sweet potato also is rich in vitamin C and beta-carotene. So why not serve a sweet potato now and then? Here is my mom’s recipe for baked sweet potatoes. Select small to medium size nicely shaped sweet potatoes for this recipe. Scrub the potato, prick the skin with a fork and bake at 400 degrees until done, about 40 minutes. Serve with a dab of butter and cinnamon sugar to sprinkle over the top.

February 4

Cold, dark and dreary days inspire us to create a soup or a stew. I have been experimenting with a Beef and Beer crockpot stew which has been a winner so far. Beer and wine add unique flavor to food but also bring out the flavor of other ingredients in your recipes. I also like the fact that they tend to have less sodium than commercial broth or stock and so you can use them to create flavorful dishes with much less salt. While most of the alcohol cooks out of your dish, if you prefer not to add alcohol to your recipes you can achieve a similar effect with one of the non-alcoholic beer and wine products now available.