The Chef's Cookbook

Junk Salad

TheSaltyChef — Thu, 26 Aug 2010 16:00:27 +0000

First let me explain how this came to be. About 11 years ago when I met my husband we really had no money, but we liked to eat and liked to eat healthy. We would go to the store or farmers market or local farms and buy veggies of all types and make what we call “Junk Salad”.

There is no recipe for this. It is made by using what you have on hand. Sometimes we used lettuce and sometimes we did not have any. We would chop celery, onion, broccoli, peas, carrots, zucchini, tomatoes, deli meats, cheese, nuts, crackers, day old bread etc. We would chop and then toss all the ingredients together and we used whatever dressing we had.

I know this does not sound gourmet or fancy but we had this often and still do! The idea comes from using what you have on hand to create no waste!

Caviar: Information and Tips

TheSaltyChef — Thu, 19 Aug 2010 16:00:41 +0000

Caviar comes from the Caspian sea, Russia & Iran.
Caviar = Salted Roe of the Sturgeon = “The ultimate Hors D’ Oeuvres. Mild to sweet in flavor
1. Beluga = Highest grade, eggs dark gray in color, large eggs. $40 – $45 an ounce # 2500 lbs
fish / $130 lbs of roe.
2. Ocetra = Mild to sweet flavor / fish of 400# / 40 lbs of roe $30 oz
3. Suruga = smaller fish, smaller eggs, light gray 60# fish = 8 oz eggs, $25 oz.

The better caviar is, the more it produces mallisol
* Because you want to taste the egg

To serve:

w/ sour cream / crÃ¨me freshe
blinis = buckwheat pancake, or toast points

non-metal containers & spoonsâ€¦etc.
-bone
-china
-mother of pearl

Easy Spinach Souffle

TheSaltyChef — Mon, 16 Aug 2010 16:00:20 +0000

Ingredients:

1 egg
1/3 cup 1% milk
1/3 cup grated Parmesan cheese
1 teaspoon crushed garlic salt and pepper to taste
2 (10 ounce) packages frozen
leaf spinach, thawed and pressed

Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl whisk together egg, milk, cheese,
garlic, salt and pepper. Fold in spinach. Place in a small
casserole dish.
3 Bake in preheated oven for 20 minutes, or until lightly set.
4 NOTE: If you are in a hurry, use a microwave safe
casserole dish, cover with plastic wrap, and cook on high for 3
minutes. Release the steam, recover, and cook on high for
another 3 minutes. Enjoy!

Pumpkin Soup and Pumpkin Seed Tea

TheSaltyChef — Thu, 12 Aug 2010 16:00:48 +0000

Pumpkin Soup

Scrub outside of pumpkin well with soap and water and rinse very well. This is in case there have been sprays used.

With a very heavy knife on a heavy surface cut the pumpkin into chunks two to three inch squares (this after you have removed the seeds) Be careful, and this is a job for an adult.

Place these chucks in a large pot of water and cook until they can be tested with a fork as to being done.

Remove and allow the pumpkin to cool. After it is cool slip the skin off.

Peel potatoes as for potato soup and cook with a very large diced up onion. When potatoes and onion are done, add pumpkin. Season with butter, and salt. Serve in a large soup tureen, a special table cloth, large soup bowls, and a big deal as to, “pumpkin soup,” so the kids will remember.

And I still have the video of a very small girl carrying a very big pumpkin from the field rich with nourishing food.

Oh yes the seeds:

Pumpkin Seed Tea

Boil the seeds. Allow them to cool. Place along with the liquid in a blender. After you whirl them pour through a very fine sieve and maybe even a cloth to strain.

Sweeten with honey and add some spices, cinnamon, nutmeg, allspice.

Serve the pumpkin seed tea with the pumpkin soup.

Pesto Pasta and Chicken

TheSaltyChef — Mon, 09 Aug 2010 15:30:24 +0000

INGREDIENTS

* 1 (16 ounce) package bow tie pasta
* 1 teaspoon olive oil
* 2 cloves garlic, minced
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* crushed red pepper flakes to taste
* 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
* 1/2 cup pesto sauce

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

3 Super Healthy, But Tasty School Lunches

TheSaltyChef — Mon, 02 Aug 2010 16:00:25 +0000

These lunches are packed with good nutrition and perfectly balanced to give your child energy!

#1
Turkey & Cheddar Cheese Pinwheels
1/4 Cup Goldfish Crackers
1/2 Cup Watermelon Balls
8oz box of reduced fat milk

#2
1 Cup whole wheat pasta with pesto sauce
1/4 Cup baby Carrots
10 Cheddar cheese cubes

#3
Whole wheat pita with Ham and Swiss Cheese
2 celery stalks with peanut butter and raisins or dried crandberries
1/2 cup sliced peaches

Americas Small Towns

TheSaltyChef — Mon, 02 Aug 2010 05:25:09 +0000

This is a Sponsored Post written by me on behalf of Ramblers Way. All opinions are 100% mine.

If you are from a small town you know that the main drag or downtown area can show its age over time. You stroll down main street and see the small family owned business that often struggle to keep their doors open, but do it with a smile on their face. I live in a small, well city. Its larger than a town, but we still have a small town feel. We are about 45 minutes from our capital city and the age of the older parts of the city are showing.

Ramblers Way Farm is changing things for small towns! This makes a big difference for small towns that have suffered from time taking its toll of distressed buildings. Ramblers Way’s has a commitment to revitalizing America’s small towns which is a noble cause. If you are the kind of person that has interest in historical preservation, this is the group to know. Made in America is a great cause that focuses on giving back to small towns in the USA!

The Ramblers Way Corporate Office is a fully refurbished building, originally built in 1792 located in downtown Kennebunk, in Maine. What a great way to show your commitment to rebuilding America! Get involved and clean up your town for a beautiful USA!

Ramblers Way helps the local community by growing and producing fine wool made of 100% domestic resources. This is a great way to keep business in the local economy and build up small towns at the same time.

Wine; The Basics!

TheSaltyChef — Sat, 31 Jul 2010 15:30:28 +0000

What wine do I choose? What are the characteristics? What food should I pair it with? All these questions will be answered in this article, have no fear!

White Wine

Chardonnay:Â The flavor is dry, oaky and full-bodied

This wine is good with Seafood, Poultry, Shell Fish and is great with Caesar Salad.
My suggestions:Â Woodbridge, Clos Du Bois, and Yellow Tail.

Sauvignon Blanc:Â The flavor of this wine is dry, citrusy and grassy.

This wine is good with Seasoned Poultry, Fish, and Summer Salads
My suggestions:Â Chateau St. Jean Fume Blanc, and Barefoot.

Pinot Grigio:Â The flavor is light, crisp, fruity and dry.Â In recent years this wine has become very popular.

Good with Mild Fish, Pasta and Mild Cheeses
My suggestions: Santa Margharita, Blackstone, Turning Leaf, and Bella Sera

Riesling: Light, sweet or semi sweet. Good for a first time wine drinker.

Drink with Poultry, shellfish and fish
My suggestions:Â Chateau Ste. Michelle, and Robert Mondavi.

Gewurtztaminer:Â Medium-bodied, Semi-sweet and Spicy

Drink with Smoked Meats, Fish, Fowl, Asian Dishes
My suggestions:Â Forest Estate, Domaine Trimbach, Covey Run

White Zinfandel:Â Light, Fruity (great start for a first time wine drinker)

Drink with light Fare, Picnics
My suggestions:Â Woodbridge, and Sutterhome.

White Merlot:Â Fruity and light.

Drink with burgers, cookouts
My suggestions:Â Beringer, Sutterhome

Moscato: Sweet and light.

* Drink with light cuisine and can be used as dessert wine.
* My suggestions: Beringer, and Bonnie Doon

Red Wine

Cabernet Sauvignon:Â Very Dry, Full Bodied
Drink with steak, Pasta Meals,and Cheeses
My Suggestions:Â Robert Mondavi, and Stags Leap.

Merlot:Â Dry, Medium-full bodied
Drink with Beef, pasta meals, and Pizza.
My Suggestions: Barefoot, and Yellowtail

Zinfadel: Dry, Medium-full bodied
Drink with BBQ Meats, Tomato Based Dishes, Spicy/Ethnic Cuisine
My Suggestions: Ravenswood, Rancho Zambaco

Pinot Noir:Â Dry, Medium Body
Drink with Pork, Chicken, Lamb and Salmon
My Suggestions:Â Sebastiani, Mark West, Estancia

Shiraz:Â Dry, Sometimes a sweet finish, Medium Body
Drink with Beef, Lamb and Fish
My Suggestions: Rosemont, and Yellowtail

Beaujolais:Â Light, Fruity, Dry
Drink with Pasta, Beef and Fish
My Suggestions:Â Georges Duboeuf

Top 3 Microwave Dinners

TheSaltyChef — Thu, 29 Jul 2010 15:30:53 +0000

Wiki:
A TV dinner (also called frozen dinner, freezer meal, microwave meal, or ready meal) is a prepackaged, frozen or chilled meal which usually comes in an individual package. It requires very little preparation and contains all the elements for a single-serving meal. The term TV Dinner is a generalized trademark originally used for a brand of packaged meal developed in 1953 for C.A. Swanson & Sons (The name in full was TV Brand Frozen Dinner). In the United States the term is now synonymous with any prepackaged dinner purchased frozen in a supermarket and heated at home, even though Swanson stopped using the name “TV Dinner” in 1962. The original TV Dinner came in an aluminum tray and was heated in an oven. Most frozen food trays are now made of microwaveable material, usually plastic.

Times have changed! Here are 3 frozen meals that are sure to please!

Lasagna Italiano
Freshly made pasta layered between real ricotta cheese, seasoned meat and tomato sauce. This Lasagna is very good! Kids like the taste as well! They dont cheap you on the cheese which is nice!

Nutrition Facts
Serving Size 7.5Oz
Servings Per Container 12
Amount Per Serving
Calories 340 Calories From Fat 110
%Daily Value*
Total Fat 12g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 650mg
27%
Total Carbohydrates 42g
14%
Dietary Fiber 4g
16%
Sugars 8g
Protein 17g
Vitamin A 10%
Vitamin C 8%
Calcium 20%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Freschetta Pizza

These pizzas offer a thin crust which tastes good. The toppings are very good, and the pizza is high quality. The sauce is very flavorful.

Indian Mattar Paneer

Tender organic peas and Indian cheese in an authentic delicately spiced sauce. Golden carrots, onions and cumin add flavor and color to the organic basmati rice. Curried chana masala made with organic garbanzo beans and sweet tomatoes round

Tips on choosing a healthy frozen meal:

1. Aim for those that keep calories in the 250-300 range.
2. Choose meals with less than 4 grams of saturated fat.
3. Choose meals with less than 800 milligrams of sodium.
4. Select meals with at least 3-5 grams of fiber.

Banana Bread

TheSaltyChef — Tue, 27 Jul 2010 15:30:26 +0000

Prep Time: approx. 15
Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour
15 Minutes.
________________________________________
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar 2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

Directions
1 Grease and flour two 7×3 inch loaf pans. Preheat oven
to 350 degrees F (175 degrees C).
2 In one bowl, whisk together flour, soda, salt, and
sugar. Mix in slightly beaten eggs, melted butter, and
mashed bananas. Stir in nuts if desired. Pour into prepared pans.
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or
until a wooden toothpick inserted in the center comes out clean.