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Cutting Board Creations LLC
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Fabulous FoodFabulous FoodFabulous Food 35 Holiday Giving – Foodie Style With the holidays approaching, thoughts naturally turn to food, friends and family. Here are some healthy alternatives to the abundance of Pumpkin Bread 2 cups flour cookies that are always around this time of year. Better 2 tsp cinnamon options for you and great for gift-giving as well! 1 tsp baking soda Healthy Apple Walnut Muffins – Makes 12 1/4 tsp baking powder 1/2 tsp salt 2 cups flour 1 1/2cups sugar 1 tsp baking soda 3/4 cup vegetable oil 1/4 tsp ground cinnamon 3 large eggs 1/4 tsp ground ginger 1 tsp vanilla 1/4 tsp ground allspice 3 cups shredded fresh pumpkin 1/4 tsp ground nutmeg 1 cup toasted pumpkin seeds 1/4 tsp salt 2 eggs 1 cup plus 2 T apple juice Preheat oven to 350 degrees. Prepare pans. This recipe will make one large loaf, or you can make multiple smaller ones. Sift the flour, cinnamon, baking soda, baking powder and salt together. concentrate, frozen and thawed In a separate bowl, mix the sugar, vegetable oil, eggs and vanilla. 2/3 cup buttermilk Combine both mixtures and fold in the shredded pumpkin and pumpkin 2 T oat bran seeds. When all are incorporated, pour into pans. 2 small Granny Smith apples, peeled, cored and chopped Bake one large loaf for 30 minutes or until cooked throughout. (Smaller 1/3 cup walnuts, chopped loaves will take less time, so check!) Cool for 15 minutes in the pan. 1 small Granny Smith apple, peeled cored and cut into 12 thin Remove and put loaf on a cooling rack to cool completely. slices, for garnish Giving as a gift? Wrap tightly and put into a pretty basket or box.
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Preheat oven to 375 degrees. Prepare muffin pan by spraying or lining with Give with small decorative plates and a pretty knife. If this is for a coffee 12 muffin papers. lover, why not give with coffee and coffee mugs.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt in a medium bowl.
Mix together eggs, apple juice and buttermilk in a large bowl. Stir the flour Give the Gift of a Personal mixture into the egg mixture until the dry ingredients are just moistened, being careful to not overmix. Gently stir in the diced apples and nuts. Chef this holiday season!
Spoon batter into the prepared pans, filling cups about 2/3 full. Garnish Our gift certificates are with an apple slice. always a welcome surprise Bake until lightly golden and cooked through, about 25 minutes. Transfer to a wire rack to cool completely. and make a unique gift too. Giving as a gift? Place muffins in a pretty basket lined with a cloth napkin. Tie cinnamon sticks around a decorative spoon and include a jar of preserves. Visit www.cuttingboardcreations.com
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As we come into the spring season and (hopefully) shake off the end of winter doldrums, we are starting to think more about the fresh produce that will start to pop up in our grocery stores. While we’ve been able to get “fresh” produce all through the winter, it won’t be long until things grown more locally will start to be available. (Think about those wonderful greens and Jersey asparagus!) That means that you’ll have the chance to eat meals prepared with lots of fresh items that haven’t had to travel long distances to get to your plate. Here are a few dishes that might inspire you. Don’t have the time or the desire to do all this yourself? Contact Chef Steph with Cutting Board Creations and she’ll do all the work for you. Simply heat and eat! VEGETABLE FRITTATA
– Serves 4-6 Breakfast for dinner? Yup! In this dish a colorful selection of vegetables pair with protein rich eggs for a hearty meal. Add a salad, or perhaps a quinoa or brown rice side, and you are ready to go! Feel free to mix up the vegetables based on what you like and what’s available. Just make sure to cut them into pieces of a similar size so that they all cook consistently.
• 2 T butter • 1 onion, chopped • 1 small zucchini, thinly sliced • 1 cup mushroom, sliced • 1 large red bell pepper, diced • 1 cup asparagus, cut into small pieces • ¼ tsp thyme, dried • 6-8 large eggs, lightly beaten (you can also use egg substitute or a mixture of eggs and egg whites, as desired) • 2 T parmesan cheese
Melt 1 T butter in a large, oven safe, nonstick skillet over medium heat. Add vegetables and thyme. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are cooked through.
In a medium bowl, combine the eggs and cheese. Set aside.
Melt the remaining 1 T of butter in the skillet with the vegetables, turning to coat the vegetables thoroughly. Turn the heat on the pan down to low. Pour the egg mixture over the vegetables and cook without stirring, for 10-15 minutes or until only the top of the
Fabulous Food # eggs are runny. Put into a preheated 375 degree oven for 5 minutes to finish cooking. Springing into Fresh Vegetables Crazy for Comfort FoodLet rest in pan for a few minutes before slicing and serving. (Leftovers are really great for
The holidays are here! This is my favorite time of year, despite lunch the next day!)
the cold weather that comes with this festive season. Cold SPRING CHICKEN weather leaves us craving comfort foods and nothing says comfort like a great casserole followed by cookies and maybe even a cup of AND BARLEY
hot chocolate! Casseroles are notorious for being heavy, but small changes can make them lighter and healthier while still providing SOUP - Serves 4 Barley is paired with fresh spring the comfort that we all crave at this time of year. vegetables and chicken in this
Chef Steph with Cutting Board Creations is happy to prepare these and other tasty soup. Again, feel free to mix delicious, healthy meals just for you when the demands of your schedule prevent up the vegetables based on your you from being able to do so. Stephanie was professionally trained at the Culinary preferences. Don’t like barley? Use Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, rice, pasta or farro instead, just and Finalist for the USPCA Personal Chef of the Year. For more information adjust the cooking time appropriately.on our services or Gift Certificates, references, and fees, contact Cutting Board Creations, LLC today. • • 1 tablespoon olive oil 1/2 cup onion, finely I wish each of you a wonderful holiday season and chopped the very best for the coming year. • • 1/2 cup celery, finely chopped 2 garlic clove SHRIMP AND SCALLOPS WITH PASTA – Serves 4-6 A low-fat pasta dish studded with seafood and vegetables and lots of flavor. 3/4 cup chicken broth, low sodium 1/2 cup onion, chopped • 6 cups chicken broth, low-fat, reduced sodium • 12 ounce chicken breast, boneless, skinless, cut into cubes • 1/3 cup pearl barley
1/2 cup red bell pepper, chopped • 1 15 oz. diced tomatoes 2 garlic cloves, minced • 1 cup(s) asparagus trimmed and diagonally sliced 1/4 inch 8 oz fresh scallops, cut in half if • 1 cup peas too large 8 oz shrimp, shelled and deveined 2 roma tomatoes, seeded and chopped • • 1/2 cup fresh basil leaf - torn 1 tablespoon orange zest
1/2 cup cottage cheese, lowfat Heat oil in large saucepan over medium heat; add onion and celery and cook, stirring, 1/2 cup plain Greek yogurt, lowfat until beginning to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan 1/4 cup fresh basil, slivered and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley; bring 2 T dry white wine to a gentle simmer. Cover and cook over low heat until the chicken is cooked through and 3 cups pasta, cooked and drained (whole grain or high fiber barley is tender. This may take up to 30 minutes depending on the type of barley you are pasta, or Gluten free) using. 1/2 cup mozzarella cheese, lowfat, shredded When the barley is done, add the tomatoes and juice, asparagus and peas. Return to 2 T parmesan, grated simmer. Cover and cook over low heat until the asparagus is tender - 5 minutes.
Preheat the oven to 350 degrees. Coarsely chop the remaining garlic clove. Gather basil, orange zest and garlic and
In a large saucepan over medium heat, add the broth, onion, pepper and garlic sprinkle over soup. and cook for 3 minutes, uncovered. Add the scallops and shrimp, stir and cook 2 minutes more or until the shrimp and scallops are just barely cooked through. For more information, call 609-841-8567
Drain the seafood and vegetables into a large bowl and mix with the tomatoes. In a food processor, combine the cottage cheese, yogurt, basil, wine and any seasonings you’d like to add. Add this to the bowl. Add the pasta and mozzarella cheese to the bowl and mix everything together thoroughly. Transfer to a 2 ½ qt casserole dish that has been lightly sprayed. Sprinkle parmesan cheese over the top and bake, uncovered, for 20-30 minutes until hot and bubbly.
LOW FAT GINGER WHITE CHOCOLATE CHUNK
COOKIES – About 30 So cookies aren’t necessarily healthy, but in this recipe apple butter replaces butter and provides another layer of flavor to a spice cookie that tastes so wonderful this time of year.
2 cups flour 2 tsp baking soda 1/2 tsp salt 1 T ground ginger 2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground mace 1/4 tsp ground nutmeg 3/4 cup apple butter 1/2 cup brown sugar 1 large egg 1/4 cup molasses 1 tsp vanilla extract 1/3 cup sugar (get a coarse grain such as demerara) 1 cup white chocolate chips or chunks
We have all indulged whether as a result of the pandemic, the holidays, Preheat oven to 350 degrees. Line 2 pans with parchment paper. (or both!) but to keep our bodies as healthy as possible, now is the time to Combine the flour, baking soda, salt, ginger, cinnamon, cloves, mace and get back on track. nutmeg; set aside. Beat the apple butter and sugar until fluffy. Add in the egg, molasses and vanilla,
While I can’t control how often you go to the gym, I can help make beating well. sure that the meals you are eating are healthy and nutritious and you have Stir in the flour mixture until mixed. Add the chips and stir again to evenly extra time in your schedule to do all the things you want to do. distribute. Shape into 1-inch balls and roll in the sugar to lightly coat. Place the balls on
As a Personal Chef and owner of Cutting Board Creations, LLC, I take the cookie sheet, leaving about 2 inches between. care of all the menu planning, grocery shopping, cooking, packaging and Bake for 8-10 minutes or until browned. Let cool on pan for a few minutes clean up of nutritious meals for you, leaving a kitchen that smells great before transferring to a rack to cool completely. and a refrigerator and freezer full of delicious, home-made meals. All
Are You Making 2022 Your Healthiest Year?
the cooking is done in your home, and I bring all the supplies and equipment needed to prepare your pre-approved, customized menu with me. I use only fresh ingredients purchased on the cook day, and prepare meals based on each client’s tastes and dietary needs. Special diets are no problem at all. Delicious meals are at your fingertips – ready to heat and serve within minutes. Meals are designed with you in mind, giving you the opportunity to get rid of those excess holiday pounds. As a certified Food Safety Manager, I follow strict guidelines for food safety and sanitation with your health and safety being of utmost importance Here’s a tasty, hearty soup that is good for you and will take the chill out of the cold winter nights. Enjoy!
SUPER HEALTHY VEGETABLE BARLEY
SOUP – Serves 8
Resolutions, commitments to get it done, this IS the year that I’m going to eat better, look better, have more 1 tsp garlic, minced ½ c onion, chopped 1 c celery, coarsely chopped (can include leaves) time for myself, etc. Sound familiar? Mentally you are 10 oz frozen spinach committed and strong – convinced that all the things you 1 14 ½ oz can diced tomatoes told yourself were going to happen, will. And it works too 1 15 oz can navy beans (or whatever bean you prefer) – for a week or so, and then it is far too easy to fall back into the old routine. 2 cups mixed frozen vegetables 2 cups cabbage, shredded 2 cups tomato juice, low sodium ½ lb ground beef, browned and drained (can also use ground turkey) 2 cups vegetable broth, low sodium ½ cup barley (quick cooking) ½ tsp basil, dried ½ tsp parsley ½ tsp oregano, dried 1/8 tsp cayenne (to taste)
Combine all vegetables, meat, tomato juice and broth in a Dutch oven. Bring to boil. Reduce heat, cover and simmer at least 45 minutes until vegetables are tender and flavors are blended. Add barley and seasonings. Simmer an additional 15 minutes or until barley is cooked and tender.
Cutting Board Creations
LLC Personal Chef Service
Stephanie Hopkins
Certified Personal Chef (609) 841-8567
Celebrating 12 Years of Delighting our Clients! 13 Celebrating 15 Years of Delighting our Clients! Celebrating 16 Years of Delighting our Clients! Celebrating 18 Years of Delighting Our Clients! Stephanie was professionally trained at the Culinary Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, and Finalist for the USPCA Personal Chef of the Year. Services are provided on a first come, first served basis and there are no contracts – ever! For more information on our services or Gift Certificates, references, and fees, contact Cutting Board Creations, LLC
Stephanie Hopkins today. Certified Personal Chef Stephanie was professionally trained at the Culinary Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, and Finalist for the USPCA Personal Chef of the Year in 2012 and 2013. Services are provided on a first come, first served basis and there are no contracts – ever! For more information on our services or Gift Certificates, references, and fees,
Stephanie Hopkins contact Cutting Board Certified Personal Chef Creations, LLC today.
Stephanie was professionally trained at the Culinary Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, and Finalist for the USPCA Personal Chef of the Year in 2012 and 2013. For more information on our services or Gift Certificates, references, and fees, contact Cutting Board
Chef Steph with Cutting Board Creations is happy to prepare these and other delicious, healthy meals just for you when the demands of your schedule prevent you from being able to do so. Stephanie was professionally trained at the Culinary Business Academy, is a Certified Personal Chef, a Certified Food Safety Manager, and Finalist for the USPCA Personal Chef of the Year. For more information on our services or Gift Certificates, references, and fees, contact Cutting Board Creations, LLC today.
