Chef Kimi Reid Magazine

Chef Kimi路Reid M A G A Z I N E

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About Kimi Reid Crispy salmon with mango salsa and brussels sprouts Soulful almond-crusted sole with roasted asparagus Downright delicious shredded chicken BBQ with slaw Thai lemongrass and coconut soup with chicken Turkey chill ‘mole’ for chilly nights

Who is

Chef Kimi Reid?

As a chef, creating positive change in the

and to prove to you and the world that, “from

food and health industry is my ultimate

little things, big things grow.”

goal. Cooking is the lens through which I

I love to cook for individual clients here in

view solutions within these realms. By bringing

Portland, and especially love to create menus

back the ‘old tradition’ of cooking, we are re-

for dinner parties and teach classes to get kids

introducing the importance of culture, mindful

and/or adults excited about cooking. I also fill

sourcing, sustainability, local foods, environment,

my schedule by cooking for Wellness Retreats

and healthy living in general. Take a close look

worldwide, conducting team-building cooking

at the ingredients used to create a meal, and

classes, and creating menus and concepts for

you will realize that they are a reflection of all of

food entrepreneurs and food businesses. I also

these topics, compiled into one cherry tomato,

maintain a Faculty position at the National

per say . Lets simplify and bring the focus back

College of Natural Medicine, where I teach

to the little things; the ingredients themselves,

classes for the Masters of Nutrition Program.

basic cooking methods, knife skills, preservation

Contact me today, and I will help you realize

techniques, recipes, menus, nutrition, farming,

how food and cooking can fulfill your life in

etc. I’m excited to share this approach to food

every way.

Woo hoo!

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CRISPY SALMON WITH MANGO SALSA AND BRUSSELS SPROUTS Serves 4/cook time: 15 minutes

INGREDIENTS 1 t Coconut oil 4,5 oz Pieces sockeye salmon 2 t Cajun seasoning 1 Red onion, chopped 2 Mangos, chopped

(substitute pineapple or

apple if you need to!)

1 t Cilantro, chopped 1 lb Brussels Sprouts, halved and sliced S&P

METHOD

1.

Heat a medium sauté pan to medium-high heat and add the coconut oil. Season the Salmon with S&P and Cajun seasoning and sear in the coconut oil for about 4 minutes on each side, until cooked through.

2.

Meanwhile, combine the red onion, mango, cilantro and shredded Brussels sprouts in a large bowl. Toss to combine the flavors and season with S&P to taste. This can sit while the Salmon is cooking.

3.

Serve the mango salsa and Brussels over the seared salmon. Delish! *Mango note: Mangos are an amazing fruit! They do contain a flat pit in the middle, which you will have to cut around. After peeling the mango, use your knife to find the pit, and cut the flesh around it to get to the good stuff! Some people say that mangos are best eaten in the shower? I don’t know about that, but I do not recommend eating a mango in your car…sticky situation.

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SOULFUL ALMOND-CRUSTED SOLE WITH ROASTED ASPARAGUS Serves 4/cook time: 15 minutes

INGREDIENTS 4,5 oz Portions of Sole

(Filetes are typically small, so this may mean 2 pieces/portion)

1 cup Almond meal 1 t Garlic Powder 1 t Olive oil 1 Bunch asparagus S&P

METHOD

1.

Preheat the oven to 400 degrees F. Season the Sole filets with S&P and dredge in the almond meal and sprinkle with the garlic powder. Place on a baking sheet and drizzle with 1 T. olive oil.

2.

3.

Divide the Asparagus spears into 4 portions and place in the middle of the sole filets.

Roll up into a parcel and drizzle with the remaining 2T. olive oil.

Cook for 8-10 minutes, until the fish is cooked through and the asparagus is just roasted. Feel free to serve this with a simple grain such as millet, brown rice or quinoa and/or your favorite sauce!

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DOWNRIGHT DELICIOUS SHREDDED CHICKEN BBQ WITH SLAW Serves 4/cook time: 40 minutes

INGREDIENTS 4 Chicken breast, boneless, skinless 2 cups Barbecue sauce* 1/2 Head Cabbage, halve, sliced into shreds

Head red Cabbage, halved, sliced into shreds

1/2

Parsley, chopped

1 cup

Cilantro, chopped stems and leaves

1/2 cup

(or

your favorite fresh herb)

S&P

METHOD

1.

Preheat oven to 400 degrees F. In a large baking dish, place the chicken breasts and toss with 1 1/2 cups of the Barbecue sauce. Cover with foil or parchment and bake for about 35 minutes, until the chicken is cooked through. Remove from oven and let cool.

2.

When the chicken has cooled, shred the chicken breasts with 2 forks, while it’s still in the baking dish (the extra sauce and juices will soak into the shredded meat this way.) Yummy!

3.

Meanwhile, combine the slaw ingredients in a large bowl and season the raw slaw with S&P. Portion the slaw out onto plates and top with the shredded chicken barbecue. Allow for the sauce to drip all over the slaw for a minute or so before eating. And feel free to top with the extra BBQ sauce if you so desire!

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*I am a huge fan of homemade Barbecue sauce, but not everyone has time to make their own! If you do find the time, more power to you‌you are my hero! Otherwise, there are some great brands out there that use natural ingredient. Just be sure to read the labels as always and avoid anything with High Fructose Corn Syrup.

Healthy tip for your saucy life!

THAI LEMONGRASS AND COCONUT SOUP WITH CHICKEN Serves 4/cook time: 15 minutes

INGREDIENTS 4 cups Chicken stock

(or Chicken bone broth)

8 Large slices of fresh ginger, peeled 1 Lemongrass stalk, cut into 2�pieces 8 Kaffir lime leaves

(or grated zest of 2

limes)

2,14 oz cans coconut milk 2 t Honey 2 Chicken breast, boneless, skineless, sliced into thin strips 1 cup Button mushrooms, sliced 1/2 cup Fresh cilantro chopped S&P

METHOD

1.

In a large stockpot, combine the first 4 ingredients and bring to a boil for a minute.

Reduce heat to low simmer, and add the coconut milk, honey and chicken pieces and simmer until the chicken is cooked (about 10 minutes).

2.

3.

Add the mushrooms, season with S&P, and simmer the soup for another 5 minutes, until the mushrooms have just softened.

Taste and season with S&P if necessary. Ladle into bowls and devour.

Note: Garnish this awesome soup with the chopped cilantro or any other fresh garnish that you love (ie. .nuts, toasted coconut, bean sprouts, radish..to name a few).

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TURKEY CHILI ‘MOLE’ FOR CHILLY NIGHTS Serves 4/cook time: 30 minutes

INGREDIENTS 2t 5 1 11/2 lbs 1 1 2 1-15 oz 1 cup

1 14 oz jar of your favorite tomato sauce Olive oil 2 t Apple cider vinegar Cloves Garlic, chopped 1 1/2 Chili powder Large onion, chopped tbsp Cumin Ground Turkey Meat 2t Cocoa powder Red bell pepper, chopped 2 t S&P Zucchini, chopped Vine ripe tomatoes, chopped Dark red kidney beans (thoroughly rinsed) Chicken Stock

METHOD

1.

In a large pot, add the olive oil, garlic and onions and cook, stirring frequently for 2 minutes. Increase heat to medium-high heat and add ground turkey and cook until browned, about 5 minutes, stirring occasionally.

2.

Add the peppers, zucchini, and beans, and cook the mixture for another few minutes, until the veggies are just starting to brown. Season with S&P.

3.

Add the remaining 6 ingredients and stir. Now just let it simmer over medium heat for about 40 minutes, stirring occasionally. Chili may be a tid bit watery at first but it will thicken up with time. Season with S&P to taste. Serve the chili in large bowls and enjoy!

Note: Sometimes I questions whether I really like chili, or just the wonderful toppings that go along with chili. Ya know what I mean? I recommend chopped green onions, toasted pumpkin seeds, sharp grated cheddar cheese, plain yogurt, or a drizzle of good olive oil. Mmwah!

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Chef Kimi路Reid

www.chefkimireid.com