Memory Lane

I'm sure I'm not alone when I say I had some favorite foods as a kid. Although they aren't gourmet I still love them to this day.

So when the weather suddenly turned from warm to rainy and cold this past weekend I got a craving for none other than "Sloppy Joes".

I fell in love with Sloppy Joes when I was in elementary school and somehow it still holds a special place in my stomach and childhood memories. The other was spaghetti with meat sauce from Parkmoor the restaurant. My family use to go there on a regular basis and I just loved their spaghetti or their premium frank, which I can't eat anymore without feeling sick.

Getting back to my Sloppy Joes, I decided to make them for dinner tonight in anticipation that it was suppose to rain all day. Of course, it was sunny and warm but, with the ingredients in hand already, I prepared them. Although this time I served them on a whole grain bun which is better for you than on a white bun. They were scrumptuous! Just like I remembered.

Sloppy Joes will bring you back to your childhood and hey, if you have kids they'll love them as well. Just like many of us did as children.

So here's the recipe for Sloppy Joes that I've been making for years. It reminds me of those days running around the grade school cafeteria. I hope you enjoy them as much as I do, if you try them.

Sloppy Joes
serves 6

1 lb ground sirloin
2 medium onions, finely chopped
2 tablespoons yellow mustard
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon kosher salt
3/4 cup ketchup
2 ribs celery, finely chopped

Brown the ground sirloin and onion together in a skillet. Drain and add the remaining ingredients. Mix and simmer for 30 minutes. Serve on hamburger buns.

They're great served with sweet potato fries and coleslaw, some other favorites of mine.

Edamame Pesto

I love pesto. When I was making dinner last night which was a roasted turkey with carrots and potatoes, I was in the mood for some pesto. Unfortunately I didn't have any basil. So I looked around to see what I had that maybe I could substitute for the basil.

I looked in my freezer and saw a bag of shelled Edamame. So I thought, "hmmm" would that work? I decided what the heck, why not try. So I set the Edamame out for a bit to defrost a little and then decided to whip up a batch. To my surprise it tasted fantastic and the color was such a beautiful bright lime green. Plus with the added Edamame it provides lots of nutrition.

Here's what you'll find in a half-cup serving of shelled edamame (or 1 1/8 cup edamame in the pods):

•120 calories
•9 grams fiber
•2.5 grams fat
•1.5 grams polyunsaturated fat (0.3 grams plant omega-3 fatty acids)
•0.5 gram monounsaturated fat
•11 grams protein
•13 grams carbohydrate
•15 mg sodium
•10% of the Daily Value for vitamin C
•10% Daily Value for iron
•8% Daily Value for vitamin A
•4% Daily Value for calcium
As you can see, that little serving of edamame gives you a bunch of fiber: 9 grams, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini. It has almost as much protein as it does carbohydrate. It contains around 10% of the Daily Value for two key antioxidants; vitamins C and A. And for a plant food, it's quite high in iron; it has about as much as a 4-ounce roasted chicken breast.

Edamame alone makes a delicious soy snack besides providing your body with so many health benefits.

Eat it alone or try my version of Edamame Pesto. To add even more freshness to this already delicious pesto add some fresh chopped tomatoes on top.

Edamame Pesto
Makes 2 1/2 cups

1 (10 oz) package shelled Edamame, defrosted
3 tablespoon Pine Nuts
1 clove Garlic
pinch of Sea Salt
1/2 cup plus 3 tablespoon Parmigiano-Reggiano cheese
1 1/4 cup extra-virgin Olive Oil

In a food processor, place Edamame, pine nuts, garlic and sea salt and process to a paste. Add cheese and drizzle in the olive oil. Store in an air tight jar. Will keep for about a week.

Enjoy!

Boost Your Intake of Fiber

Americans don't seem to be getting enough fiber in their diets. I know it's hard with everyone always on the run to eat just right. However, it's important for our bodies and to set a good example for our children especially while they are young. Instill good eating habits at an early age and they will carry over for a lifetime.

My family tries very hard to eat a low fat, high fiber diet. Of course I love to cook so when I prepare our meals I will always opt for fresh ingredients and if using rice I always use whole grain or brown. White isn't even an option anymore. However it goes far beyond that.

It's important to eat foods containing naturally occurring fiber as often as you can. Eating "fiber-fortified" foods is not the same as eating fruits, vegetables and whole grains. Though it's quick and easy to grab a high-fiber breakfast bar and a fiber-fortified yogurt, you're not getting the same benefits as you would from a bowl of old-fashioned oatmeal with berries and milk. Not to mention it will help to lower your cholesterol.

Always check the ingredient list on the package. Don't rely on what's printed on the front of the packaging. A claim that a product is "made with five grams of whole grain per serving" is not the same as containing five grams of fiber if the grain is mostly refined white flour.

Instead, fill your grocery cart with fiber-rich foods for the best health benefits. Some good choices include:

• Dried beans and quick-cooking legumes such as lentils
• Fresh fruits and vegetables
• Whole grains such as brown rice, farro and rolled oats
• 100 percent whole-wheat bread
• 100 percent whole-grain pasta
• Nuts and seeds

If you opt for fiber-fortified foods, such as some yogurts and even some bottled waters, it's important to be educated about food labels. Added fiber is not necessarily the same as naturally present fiber.

Isolated fibers, or fibers that are added to processed foods, include:

• Inulin (also called chicory root extract)
• Maltodextrin
• Polydextrose
• Oat, soy and corn fiber
• Corn and wheat starch
• Gums (arabic, guar, acacia)

Research has confirmed the benefits of real fiber-rich plant foods — whole grains, vegetables, fruits, nuts, seeds and legumes. Plus you get the added health benefits of other vitamins, minerals and phytonutrients naturally present.

You can add fiber to your diet like whole grain pasta - but be careful!

• Check for the "100% Whole Grain" stamp from the Whole Grains Council. This certifies that all the grain is whole and the contents contain at least 16 grams of whole grains per serving.

• Look for the phrase "100% whole wheat" or "100% whole grain." Including the words "whole grain" or "wheat" on the label may be misleading because the product may contain mostly refined grain with a little whole grain.

• Check the ingredients label for "whole wheat flour" or "whole durum wheat flour." "Semolina" or "durum wheat flour" minus the word "whole" makes it a refined grain.

• Don't assume that health food brands or organic pastas are always whole grain.

Always read the fine print in the ingredients section to be sure that what's posted on the front of the packaging is what you're actually getting.

Eating a healthy diet isn't impossible. If you take the time to plan ahead preparing healthy meals will come easy.

Below is a recipe that's not only high in fiber, it's low in cholesterol, low in saturated fats, high in calcium and potassium and it's heart healthy. It sounds like a winner to me!

Lemony Lentil Salad with Salmon
Serves 6
From EatingWell

Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.


1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon

Preparation

1.Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Tip:

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition

Per serving: 354 calories; 18 g fat (3 g sat, 12 g mono); 31 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.

Nutrition Bonus:
Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

Culinary Class Projects

Last week as I had mentioned I taught a Gourmet Pizza Class. In the class we made a Pesto Pizza (shown above) and a BBQ Chicken Pizza (shown below) in addition to a Margarita Flatbread Pizza which I don't have the photo of.



However, tonight I was working on my Asian Grilled Tuna recipe that I posted last week and served it with an Asian Cole Slaw on Flatbread. Although my photo didn't turn out great the meal was fantastic. The fishmonger sliced the tuna much thinner than I would have liked. When my phone rang and I went to answer it, in that one minute, my tuna went from rare to medium. I prefer it to be nice and pink inside -medium/rare. Not a problem though it was still moist and delicious.

I tweeked the recipe just how I like it. Now it's ready for my class with a few additions to the menu.

I was going to post the photo but as I mentioned it didn't turn out so great. I have to say, I really need to take some food photograpy classes. That's definitely not my specialty.

Jicama

This unique veggie may become your favorite if given a chance. I love to slice it raw into matchsticks and eat it or add it to salads. It's delicious and I love the crunch!

Jicama doesn’t look like much, but once you get past its homely exterior, this refreshingly different vegetable is sure to delight! Try picking one up on your next trip to the produce department.

Also known as a Yam Bean or Mexican Potato, Jicama is the root of a vine that is actually a member of the Legume (bean) family. This bean is downright ugly with its dusty-beige scabby skin and turnip-like shape. It ranges in size from a few ounces to up to six pounds, with the majority weighing between 2 and 4 pounds.

Once you remove its fibrous brown skin with a paring knife, you’ll find a lovely creamy-white interior with a juicy, crisp texture and deliciously refreshing, slightly sweet taste that is often compared to a combination of potato and apple. Jicama is being discovered as a dieter’s top veggie thanks to its low-calorie content and excellent, satisfying texture. It’s also gluten-free (great for those with celiac disease), and a good source of vitamin C.

Tasty, healthy, and versatile, Jicama can be enjoyed raw or cooked. A favorite way to enjoy it in Mexico is chopped fresh into sticks and topped with fresh lime juice and chili powder. Use Jicama in place of water chestnuts in stir-fries, or steam, boil, mash or fry it like a potato. One of the most popular Jicama applications in the U.S. is in refreshing slaws and fresh salads. Simply grate or julienne and combine with citrus or vinegar and spices such as cilantro and chili powder.

When selecting Jicama at your supermarket, avoid those that are wet, slimy or have soft spots. Jicama should be kept cool and dry, but never damp or sprayed with water. Once home, keep your jicama in a cool, dark place (not the refrigerator), such as a pantry where you store potatoes and onions. Once cut, refrigerate and use within a few days.

Here are a few a simple Jicama recipes to try from Frieda's website:

Jicama, Orange and Onion Salad

2 cups torn lettuce leaves
2 fresh oranges, peeled and thinly sliced crosswise
4 thin slices red onion, separated
1 cup Jicama, peeled and julienne-sliced
Cilantro-Orange Dressing

In a large salad bowl, place torn lettuce. Cut orange slices into quarters; toss into lettuce with onion and Jicama.
Makes 4 side-dish salads.

Cilantro-Orange Dressing:

1/3 cup orange juice
1 tbsp. light olive oil or vegetable oil

1 tbsp. Cilantro, finely chopped
1/8 to 1/4 tsp. chili powder

Shake together all ingredients in a shaker jar; toss with salad. Makes 1/2 cup dressing.



Source: Frieda’s Inc.

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Jicama Salad with Cilantro Dressing

1/4 cup olive or vegetable oil
3 tbsp. lime juice
1 bunch cilantro, leafy stems only
1 clove garlic, minced
1 Frieda's Chile de Arbol, soaked, seeded, and minced
3 cups Chinese (Napa) cabbage, shredded
1 1/2 cups Jicama, peeled and cut into julienne sticks
1 cup carrots, shredded

In food processor or blender, combine oil, lime juice, 1 cup of the cilantro leaves, garlic and chile. Cover; process till nearly smooth; set aside.

For salad, toss together remaining cilantro with cabbage, jicama, and carrots. Spoon dressing over salad; toss well.
Makes 4 to 5 side-dish salads; 2/3 cup dressing.



Source: Frieda’s Inc.

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Jicama-Carrot Salad

This salad is a refreshing cross between traditional Waldorf salad and carrot-raisin salad.

2 cups peeled, cubed Jicama
2 carrots shredded
1 stalk celery, sliced
1/2 cup crushed pineapple, drained (reserve juice)
3 Tbsp. coarsely chopped walnuts
2 Tbsp. raisins
1/3 cup mayonnaise or salad dressing
Lettuce leaves

In a salad bowl toss together the Jicama, shredded carrots, celery, drained pineapple, walnuts, and raisins. Stir together the mayonnaise and 2 tablespoons of the reserved pineapple juice. Spoon dressing over salad, tossing to coat well. Chill until serving time. Serve on a lettuce-lined platter.
Makes 5 servings.



Source: Frieda’s Inc.

Chipotle Molasses BBQ Sauce

Yesterday I taught a Gourmet Pizza Class and everyone had a great time. One of the pizza's that we made was a BBQ Chicken Pizza. Of all the BBQ sauces out there that I could have used I found that Steven Raichlen's Chipotle Molasses BBQ Sauce was incredible on this pizza.

After preparing it the students couldn't believe how sensational it tasted. I can tell you that the flavor of this sauce is wonderful. As Steven Raichlen describes it, it's a suave smoky barbecue sauce spiked with sambuca and stung with chipotle chilies.

I know some of you may be thinking oh no, not chipotle's they're too hot! But, actually it wasn't spicy or hot at all, but rather smooth tasting and positively wonderful on the pizza.

In fact, after eating the pizza for lunch I decided to make some salmon for dinner last night. With some of the leftover BBQ sauce I BBQ'd my salmon and just before it was done I slathered some of the Chipotle Molasses BBQ Sauce on top. It tasted outstanding and of course with the little leftovers that I had, I just had it cold for lunch. I actually liked it even better cold the next day.

So if you're wondering how to find Steven Raichlin's Chipotle Molasses BBQ Sauce you can get it at SurLaTable or google it. It was well worth the purchase.

Asian Grilled Tuna

I love fish so I'm always trying to come up with some new recipes that will wow my family and that I'll be able to use in my culinary classes. So the other day I picked up some wonderful fresh tuna to prepare on the grill.

When I got home I looked in my refrigerator and cabinet to try and figure out just how I was going to prepare it. I decided to marinate the tuna so it had an asian flair to it. It turned out delicious! It had a bit of a kick to it but everyone gobbled it up and loved it!

My first thought was to make a Tuna Nicoise since I was in the mood for something light and healthy. So after creating this dish I placed it on a bed of Arugula to keep it light. I am working on a sauce to go over it but it actually tasted amazing without anything.

Here's what my marinade had in it:

Olive Oil
Minced Garlic
Cracked Red Pepper Flakes
Red Wine Vinegar
Sriracha Sauce
Oyster Sauce
Sliced Green Onions
Cilantro
Lime Juice
Minced Ginger
Fresh ground pepper

Serving it with the arugula helped to cut the heat. Since I didn't prepare a sauce I used a bit of greek yogurt which tamed it down while everyone else just ate it plain. However, I think serving this on a bed of mashed potatoes or having a nice smooth sauce that had similar asian flavors would be a great compliment to this recipe.

In a couple weeks I should have it down perfect. Of course to really cut the heat you could always limit the amount of Sriracha you add.

Refreshing Iced Tea Creations

The warmer days are just upon us. If you're like me, nothing beats a tall cold refreshing class of Iced Tea. So I thought I'd share some tips for making your own, plus some fun creative ways to serve it to yourself and your guests.
















1. Selecting the Tea
If you're flavoring your tea with fruit or herbs, use a simple green or black tea as a base. Herbal teas are also good choices, just be sure to pair similar flavors. For example, keep citrus flavors with citrus teas and berry flavors with berry teas. The many varieties and flavors of teas available today give you a near endless array of iced tea options.

2. Use Fresh Fruit
Just about any fruit can be added to iced tea. Pineapple, lemon, peach, raspberry, mango and other fruit will give the usual iced teas a fresh summery flavor. To create those fruity flavors, just add a few teaspoons of fruit juice or fruit syrup to the finished iced tea.

3. Use Fresh Herbs
Herbs such as mint, rosemary, sage, tarragon and basil can also make for very refreshing drinks. To create herb flavors, simply boil the herb with water and sugar until a syrup is made. Strain the mixture and stir it into the iced tea. Experiment with flavors by combining a few together like basil and lemon or raspberry and mint.

4. Brew the Finest Tea
When making iced tea, use a family-sized or large container. Boil the water in a tea kettle or pot. When the water boils, pour it over the teabags in the container. For each quart of water, five to six teabags should be sufficient. Tie the bags together so they are easy to remove later on. Let the tea steep for about one hour or longer depending on how strong you like your tea. You can even do it overnight or make sun tea by putting water and tea in the sun and let it steep for hours.

5. Sweeten to Taste
If you are adding a fruit syrup, fruit juice or herb syrup made with sugar, taste your tea before stirring in additional sugar. It's easier to add more than take away. Always make sure when adding more sugar that you stir it until it's dissolved.

6. Chill your Tea
Before chilling the tea in the refrigerator, add about 2 cups of cold water (per quart of hot water) then chill it in the refrigerator. Add ice when you serve the tea.

7.Garnishing your Tea
Give your iced tea a garnish that reflects its flavor. Fresh raspberries brighten up raspberry tea, a fresh mint leaf or two is a pretty addition to mint tea, a wedge of fresh peach is perfect for peach tea. If serving iced tea for a crowd, an appropriate garnish can let people know what type of tea is available.

Here's a recipe that you might like to brew. However, don't be afraid to try your own creation and when you do, please share it with us.

Raspberry Iced Tea
Makes 12 servings

Ingredients:
2 quarts boiling water
10 to 12 black tea bags
3 cups raspberry flavored syrup
Granulated sugar, to taste
4 cups cold water
Fresh raspberries for garnish

Directions:
1. Pour boiling water over tea bags and let steep for at least 1 hour. Take tea bags out of tea.

2. Pour syrup into tea and stir well. Taste to determine if more sugar is needed. If it is, stir in sugar 1 teaspoon at a time until desired sweetness is reached.

3. Pour 4 cups of cold water into tea then chill for at least 1 hour. Serve with chilled raspberries.

Marinated Tomatoes

The weather was so beautiful yesterday that I felt like grilling some fish. So I went to the market and the Sea Bass which I love looked great.

Once home I looked in my refrigerator to see what else I wanted to go with it. I decided to put together a recipe I've been doing for years and then spoon it on top of my grilled Sea Bass.

Since I had some Roma Tomatoes, garlic, basil, balsamic vinegar and extra-virgin olive oil I decided to make a batch of marinated tomatoes to go with my fish.

This recipe is great with fish, served simply on crostini or add some fresh made pesto on the crostini and then the marinated tomatoes for a great appetizer. You can also warm it up and put it on pasta with your favorite cheese or be creative and come up with your own dish. It's delicious and simple to prepare.

Marinated Tomatoes

4 Roma Tomatoes, diced
1 teaspoon chopped garlic
2 tablespoons chopped basil
4 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil

Mix all ingredients together and serve. This is best served right away although will keep in the refrigerator for up to 3 days covered.

I hope you enjoy it!

Grilling Season is Here!

Thank goodness grilling season is finally here. The weather is warming up and people are starting to come out of hibernation. I love this time of year when the flowers start blooming, the birds are chirping, kids are outside riding their bikes and generally everyone seems to be in a better mood.

Of course if you live on the west coast or on some tropical island you never have to deal with the cold frigid weather we have in the midwest or on the east coast, so you have no idea what I'm even talking about.

I grill year round regardless of the weather unless there's a massive downpour of rain. However, during the spring and summer I, like most people, tend to grill the most. If you're just uncovering your grill for the season there are a few important things you will want to keep in mind.

Follow these rules whenever you grill steaks, chops, fish, chicken breasts, vegetables, and basically any small or slender food. They’re designed to minimize sticking and maximize flavor and grill marks:

The Three Essential Rules for Great Grilling:

1. Keep it hot

Preheat your gas grill to high or build a “2 to 3 Mississippi” fire in a charcoal grill. (For the latter, place your hand about a half beer can high over the grate. Start counting: “1 Mississippi, 2 Mississippi,” etc. By the time you reach “2 or 3 Mississippi,” the intense heat of a properly lit charcoal grill will force you to snatch your hand away.






2. Keep it clean

Brush the bars of the hot grate with a stiff wire brush. This dislodges any debris and minimizes sticking. If you don’t have a grill brush (and you should), use a crumpled ball of aluminum foil.






3. Keep it lubricated

Fold a paper towel into a small pad, dip it in oil, and using tongs, rub it over the bars of the grill grate. Or lift the grate off the grill and spray it with spray oil. (Never spray oil directly onto a lit grill - you’ll get Vesuvian flare-ups.) Oiling the grill helps prevent sticking and it gives you killer grill marks.



If you follow these tips you should have perfect grilling everytime.