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Springing into Fresh Vegetables Crazy for Comfort Food Celebrating In –The Great Outdoors Holiday Giving Foodie Style
As we come into the spring season and (hopefully) shake off the end of winter doldrums, we are starting to think more Nowproduce that the temperatures are thegrocery rise, the The ith holidays are here! This is start my favorite time of despite about the fresh that will to pop upon in year, our the holidays approaching, thoughts naturally days of road trips weekend excursions are the While cold weather that comes with this festive season. Cold stores. been able and to get all through turnwe’ve to food, friends and“fresh” family.produce Here are weather leaves us craving comfort foods and nothing says comfort back. We itching get back outside, the winter, it won’t beare longall until thingstogrown locally will some healthy alternatives to and themore abundance of of like a great casserole followed by cookies maybe even a cup while (Think air travel may not be on your radar start to beand available. about those wonderful greens and cookies that are always around this time of year. Better hotasparagus!) chocolate! Casseroles are notorious forhave being heavy, but small quite yet, there are plenty of other options, Jersey That means that you’ll the chance to eat options for can youmake andthem great for gift-giving as well! changes lighter and healthier while still providing especially if you haveitems the that camping meals prepared with lots of fresh haven’tbug. had to travel the comfort that weeven crave at this time of thing, year. Apple Camping, or “glamping” if that your doesn’t mean that you are Healthy Walnut Muffins –isMakes long distances to get toallyour plate. Here are a12few dishes Chefstuck Steph with Cutting Board Creations is happy to You prepare other with hamburgers, hot dogs and baked beans. can these enjoy and a delicious 2 cupsinspire flour you. Don’t have the time or the desire to do all this might delicious, healthy meals just for when thewith demands your schedule prevent meal courtesy of your grillyou or campfire just a of little preparation ahead of 1 tspyou baking soda yourself? Contact Steph withwasCutting Board Creations and time. from being ableChef to do so. Stephanie professionally trained at the Culinary 1/4 tsp ground cinnamon she’llBusiness do allAcademy, the work for you.Personal Simply heat and eat! is a Certified Chef, a Certified Food Safety Manager, 1/4 tsp ground and Finalist for ginger the USPCA Personal Chef of the Year. For more information on our services allspice or Gift Certificates, references, and fees, contact Cutting Board VEGETABLE 1/4 tsp ground Creations, LLCnutmeg today. 1/4 tsp ground FRITTATA 1/4 tspI salt wish each of you a wonderful– Serves holiday4-6season and 2 eggs Breakfast for dinner? Yup! In theplus very2 Tbest forjuice the coming year. 1 cup apple this dish a colorful selection of vegetables pair with protein rich concentrate, frozen and thawed SHRIMP AND SCALLOPS WITH – Serves 4-6 eggs for PASTA a hearty meal. Add a salad, 2/3 cup buttermilk A low-fat pasta dish studded with seafood and vegetables and lots of flavor. or perhaps a quinoa or brown rice 2 T oat 3/4 bran cup chicken broth, low sodium side, and you are ready to go! Feel 1/2 cup onion, chopped 2 small Granny Smith apples, peeled, cored and chopped free to1/2 mixcup up the vegetables based on what you like and what’s available. Just make red bell pepper, chopped 1/3 cup walnuts, chopped sure to2 cut themcloves, into pieces of a similar size so that they all cook consistently. garlic minced Granny Smith apple, peeled cored and cut into 12 thin 8 oz fresh scallops, cut in half if •1 small 2T butter forlarge garnish too •slices, 1 onion, chopped 8 oz shrimp, shelled andsliced deveined • Preheat 1 small zucchini, thinly oven to 375 degrees. Prepare muffin pan by spraying or lining with 2 roma tomatoes, seeded and chopped ZESTY MARINATED papers. •12 1muffin cup mushroom, slicedlowfat STEAK – Serves 4-6 1/2 cup cottage cheese, 2 pound steak – London broil, flank, porterhouse together flour, baking soda, cinnamon, ginger, allspice, nutmeg and • Mix 1 large redsteak bellGreek pepper, diced 1/2 cup 3 Tplain sauce yogurt, lowfat salt in a medium bowl. • 1 cup asparagus, cut into small pieces 1/4 cup basil, slivered 1 ½fresh T lemon juice together eggs,dried T dry wine • Mix ¼2tsp thyme, 1 Twhite olive oilapple juice and buttermilk in a large bowl. Stir the flour into1the egg mixture until the dry (you ingredients are just 3 cups pasta, cooked and drained (whole grain ormoistened, high tsp sugar •mixture 6-8 large eggs, lightly beaten can also use eggfiber pasta, ornot Gluten free) being careful to overmix. Gently stir in the diced apples and nuts. Mix together the marinade ingredients and pour over steak. Refrigerate substitute or a mixture of eggs and egg whites, as desired) 1/2 cup mozzarella cheese, lowfat, shredded Spoon batter into the prepared filling cupshigh, about 2/3 full. at least 4 hours. Preheat thepans, grill to medium allowing the Garnish steak to • 2T parmesan cheese 2 T parmesan, grated
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eggs are runny. Put into a preheated 375 degree oven for 5 minutes to finish cooking. Let rest in pan for a few minutes before slicing and serving. (Leftovers are really great for lunch the the seafood next day!) Drain and vegetables into a large bowl and mix with the tomatoes. RATATOUILLE FOILthePACKETS - Serves 4 wine and any In a food processor, combine cottage cheese, yogurt, basil,
SPRING CHICKEN AND BARLEY SOUP
APumpkin grilled spin on Bread the classic French dish – so “fancy” and delicious! seasonings you’d like to add. Add this to the bowl. 2 Add cups flour the pasta and mozzarella cheese to the bowl and mix everything together 1/3 cup olive oil thoroughly. Transfer to a 2 ½ qt casserole dish that has been lightly sprayed. tsp cinnamon 22garlic cloves, minced Sprinkle parmesan cheese over - Serves 4 the top and bake, uncovered, for 20-30 minutes ¼ 1 tsp tsporegano baking soda Barley is paired with fresh until hot and bubbly. ¼ tsptsp thyme 1/4 baking powderspring vegetables and seed chicken in this ¼ tsp fennel 1/2 tsp salt 1tasty onion, thinly sliced LOW FAT GINGER WHITE CHOCOLATE CHUNK soup. Again, feel free to mix 1medium 1/2cups sugar 1up eggplant, into ½ inch slices the vegetables basedcut on your COOKIES – About 30 1preferences. small zucchini, thinly sliced 3/4 cup vegetable oil Don’t like barley? Use So cookies aren’t necessarily healthy, but in this recipe apple butter replaces 1rice, bell pepper, diced 3red large eggs pasta or farro instead, just ¾ pound roma tomato, butter provides anothersliced layer of flavor to a spice cookie that tastes so 1 cup tspand vanilla adjust the cooking appropriately. ½ fresh basil,time shredded
wonderful this time of year. 1 tablespoon olive cups shredded fresh pumpkin Whisk together the olive oil,oil minced garlic, dried oregano, dried thyme 2 •3cups flour • 1/2 cup onion, finely fennel seeds soda in a pumpkin small bowl. seeds 1tsp cup toasted 2and baking chopped Cut sheets of heavy duty foil large enough to hold all the vegetables. 1/2 tsp4 salt Preheat oven toon350 degrees. Prepare pans.foil This recipe will make thecup vegetables thefinely center of each aluminum square. Start with the one 1Layer T1/2 ground ginger •large celery, chopped loaf, or you can make multiple smaller ones. then thecinnamon onion, zucchini, tomato, and bell pepper. 2eggplant, ground • tsp 2 garlic clove Sift flour, cinnamon, baking baking together. Pour the olive oil mixture over top ofsoda, the veggies andpowder top withand freshsalt basil. 1/2 tspthe ground cloves •Seal 6 cups chicken broth, low-fat, reduced sodium the edges ofbowl, themace foilmix to make packets. In atsp separate the sugar, vegetable oil, eggs and vanilla. 1/4 ground 12 chicken breast, boneless, skinless, into • Preheat your grill to medium heatfold andin place the foil packets seamcut sidepumpkin Combine both mixtures and the on shredded pumpkin and 1/4 tspounce ground nutmeg up. Close grill and cook for about 15 minutes. Carefully cubes 3/4 cupWhen apple seeds. allbutter are incorporated, pour into pans.open packets – there will be some steam. 1/2 cup brown sugar • 1/3 cup pearl barley Bake one large loaf for 30 minutes or until cooked throughout. (Smaller 1•loaves large egg 1 15will oz. diced tomatoes take less time, so check!) Cool for 15 minutes in the pan. 1/4 cup molasses •Remove 1 cup(s) asparagus trimmed and diagonally and put loaf on a cooling rack to cool completely. sliced 1/4 inch 1 tsp vanilla extract As your Personal Chef, I can help you enjoy delicious meals at • 1cup cupsugar peas(get a coarse grain such as demerara) 1/3 Giving a gift? Wrap tightly and put intoora chopping pretty basket home atas your favorite campsite. No shopping for or box. 1/2or cup fresh basil leaf - torn 1• cup white chocolate chips or chunks Give with small decorative plates and a pretty knife. If this is for a coffee • Preheat 1totablespoon orange zest you worry the work donewith in your home paper. – ingredients ovenabout. to 350All degrees. Line 2is pans parchment lover, why not give with coffee and coffee mugs. Heat oil inthelarge saucepan heat;cinnamon, add onioncloves, and celery Combine baking over soda,medium salt, supplies ginger, maceand andcook, stirring, purchased that flour, day, equipment and for your customized until beginning to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan nutmeg; set aside. menu all stirring, come with me. Your kitchen is left clean and your andBeat cook, until fragrant, about 1 minute. Add broth, chicken and the apple butter and sugar until fluffy. Add in the egg, molasses andbarley; vanilla,bring to a gentle Cover and cook over low heat until chicken through and refrigerator is stocked when I’m done. AsGive a certified Safety thetheFood Gift of isacooked Personal beating well.simmer. barley is tender. This may take up to 30 minutes depending on the type of barley Stir in theI follow flour mixture until mixed.for Add thesafety chips and stir again toseason! evenly you are Manager, strict guidelines food andholiday sanitation Chef this using. distribute. with yourthe health safetyaddbeing of utmost importance. When barleyand is done, the tomatoes and juice,certificates asparagus and peas. Our gift areReturn to
Shape into 1-inch balls and roll in the sugar to lightly coat. Place the balls on simmer. Cover and cook over low heat until always the asparagus is tender - 5 minutes. approach room temperature while the steak is heating. Remove the steak from with an 1apple slice. a welcome surprise Melt T butter in a large, oven safe, nonstick skillet over medium heat. Add vegetables the cookie sheet, leaving about 2 inches between. the marinade and grill, turning once, until the desired degree of doneness is Preheat the oven to 350 Coarsely chop the remaining garlic clove. Gather basil, orange zest and garlic and until lightly golden anddegrees. cooked through, about 25 minutes. Transfer andBake thyme. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are Bake for 8-10 minutes or until browned. Let cool on pan for a few minutes and make a unique gift too. Inrack areached. large over medium heat, add the broth, onion, pepper and garlic sprinkle over soup. to a wire to saucepan cool completely. cooked through. before transferring to a rack to cool completely. and cook for 3 minutes, uncovered. Add the scallops and shrimp, stir and cook In a medium bowl, combine the eggs and cheese. Set aside. 2 minutesamore or until themuffins shrimp and are just barely cooked through. Giving gift? ascallops pretty lined with a cloth Melt theas remaining 1 TPlace of butter in theinskillet with basket the vegetables, turning to coat the For more information, call 609-841-8567 napkin. Tie cinnamon sticks around a decorative andthe include a jar of vegetables thoroughly. Turn the heat on the pan down tospoon low. Pour egg mixture over Visit www.cuttingboardcreations.com For more information, call 609-841-8567 or or visitvisit www.cuttingboardcreations.com. preserves. www.cuttingboardcreations.com. the vegetables and cook without stirring, for 10-15 minutes or until only the top of the
For more information, call 609-841-8567 or visit www.cuttingboardcreations.com. Stephanie Hopkins
Cutting Board
Creations
Certified Personal Chef
(609) 841-8567 LLC
Personal Chef Service
“In your kitchen for a dayYour dinner worries melt away!”
www.cuttingboardcreations.com chefsteph@cuttingboardcreations.com
Celebrating 16 YYears Celebrating 18 of 13 Celebrating Years of Celebrating12 15 Years ears of Delighting our Clients! Delighting Our Clients! Delightingour ourClients! Clients! Delighting
Stephanie was professionally Steph with Cutting Board Chef Stephanie was Stephanie was trained at the Culinary Business Creations is happy to prepare these professionally trained at the professionally trained at the and Academy, other delicious, healthy meals is a Certified Culinary Business Academy, Culinary Business Academy, just for you when theademands Personal Chef, Certifiedof Food is schedule a Certified Personal Chef, is a Certified Personal Chef, your prevent you from Safety Manager, and Finalist Certified Food Safety aa Certified Food Safety being do so. Personal Stephanie forable the to USPCA Chef Manager, and Finalist for the was professionally trained at the Manager, and Finalist for the of the Year in 2012 and 2013. USPCA Personal Chef Culinary Business Academy, is of a the USPCA Personal Chef of Services are provided on the a first Certified Personal Chef, a Certified Year in 2012 and 2013. Year. Forfirst more information come, served basis and FoodFor Safety Manager, and Finalist more information there are no contracts –ofever! onthe our services or Gift for USPCA Personal Chef on our services or Gift For more information on our Certificates, references, and the Year. For more information on Certificates, references, and services or Gift Certificates, our services or GiftCutting Certificates, fees, contact Board fees, contact Cutting references, and fees, references, and fees, contact Board Creations, LLC today. Stephanie Hopkins Stephanie Hopkins Creations, LLC today! BoardCutting Creations, LLC today. contact Board Stephanie StephanieHopkins Hopkins Cutting Certified Personal Chef Certified Personal Chef Certified CertifiedPersonal PersonalChef Chef Creations, LLC today.
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