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Cutting Board Creations, LLC
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Fabulous FoodFabulous FoodFabulous Food 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. 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
It’s finally here! Warm (and humid) weather, lots
of fun and sun. Time at the beach or in the back Drain the seafood and vegetables into a large bowl and mix with the tomatoes. yard. Life seems to slow down a bit, despite hectic schedules all around. Produce is in abundance here 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 – in the stores, farmers markets and roadside stands thoroughly. Transfer to a 2 ½ qt casserole dish that has been lightly sprayed. – and the focus is on healthy, delicious and fresh. Sprinkle parmesan cheese over the top and bake, uncovered, for 20-30 minutes While that is the focus of Cutting Board Creations all until hot and bubbly. year round, this time of year provides an even better opportunity to take advantage of all the wonderful flavors that can only be appreciated with truly local LOW FAT GINGER WHITE CHOCOLATE CHUNK COOKIES – About 30 produce. So cookies aren’t necessarily healthy, but in this recipe apple butter replaces
If you’d like to enjoy the bounty and beauty of summer but don’t have the time butter and provides another layer of flavor to a spice cookie that tastes so or desire to cook, perhaps it’s time for a Personal Chef. As a Certified Personal Chef wonderful this time of year. and owner of Cutting Board Creations, LLC, I take care of all the menu planning, 2 cups flour grocery shopping, cooking, packaging and clean up of your meals, leaving a kitchen 2 tsp baking soda that smells great and a refrigerator full of delicious dinners. All the cooking is done in 1/2 tsp salt your home, and I bring all the supplies and equipment needed to prepare your pre- 1 T ground ginger approved, customized menu with me. Meals are ready to heat and eat within minutes. 2 tsp ground cinnamon As a certified Food Safety Manager, I follow strict guidelines for food safety and 1/2 tsp ground cloves sanitation with your health and safety being of utmost importance. 1/4 tsp ground mace
1/4 tsp ground nutmeg JULY 4 BURGERS 3/4 cup apple butter 1/2 cup brown sugar
– Serves 8 1 large egg
2 pounds ground beef, lean 1/4 cup molasses 14 oz diced tomatoes with 1 tsp vanilla extract basil, garlic and oregano, 1/3 cup sugar (get a coarse grain such as demerara) drained 1 cup white chocolate chips or chunks
1 cup mozzarella cheese, Preheat oven to 350 degrees. Line 2 pans with parchment paper. cubed Combine the flour, baking soda, salt, ginger, cinnamon, cloves, mace and 3/4 cup bread crumbs 3 T basil, fresh, chopped 4 T balsamic vinegar 2 garlic cloves, minced nutmeg; set aside. Beat the apple butter and sugar until fluffy. Add in the egg, molasses and vanilla, beating well. Stir in the flour mixture until mixed. Add the chips and stir again to evenly Combine all the ingredients, except for the distribute. cheese, together and form into 8 patties. Stuff Shape into 1-inch balls and roll in the sugar to lightly coat. Place the balls on each patty with a cube of cheese and refrigerate for at the cookie sheet, leaving about 2 inches between. least 30 minutes (This will help to hold the burgers together when Bake for 8-10 minutes or until browned. Let cool on pan for a few minutes they are put on the grill). Grill to your liking, turning once. Serve before transferring to a rack to cool completely. burgers topped with fresh basil leaves and sliced tomatoes.
Here Comes Summer! LENTIL AND PASTA SALAD WITH SUMMER
VEGETABLES- Serves 4 Fresh vegetables tossed with lentils and pasta and finished with a Dijon Balsamic Vinaigrette. Feel free to substitute vegetables based on your preference. Just make sure to cut all the vegetables around the same size.
VINAIGRETTE 2 1/2 tablespoons balsamic vinegar 1 tablespoon shallot, minced 1 1/2 teaspoon garlic minced 1 tablespoon Dijon mustard 1 1/2 tablespoon olive oil SALAD 1 cup chicken or vegetable broth 1/2 cup green lentils 1 bay leaf 2 cup pasta (orecchiette is a nice option) 1 cup zucchini diced 3/4 cup cherry tomato halved 1/2 cup red bell pepper diced 1/2 cup yellow beans diced 1/2 cup red onion diced 2 tablespoons fresh basil, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons Parmesan cheese 1/2 teaspoon oregano, dried 1/2 teaspoon thyme, dried
To prepare vinaigrette, combine first 7 ingredients in blender; process until well blended. To prepare salad, combine broth, lentils and bay leaf in saucepan; bring to a boil. Reduce heat and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions. Drain and rinse with cold water. Combine all ingredients and toss well with vinaigrette. This dish is best enjoyed cold or at room temperature. Toss slightly before serving.
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. For more information on our services or Gift Certificates, references, and fees, contact Cutting Board Creations, LLC today.
Stephanie Hopkins 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.
