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Fabulous FoodFabulous FoodFabulous Food Holiday Giving – Foodie Style Visit www.cuttingboardcreations.com Pumpkin Bread 2 cups flour 2 tsp cinnamon 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp salt 1 1/2cups sugar 3/4 cup vegetable oil 3 large eggs 1 tsp vanilla 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds 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. In a separate bowl, mix the sugar, vegetable oil, eggs and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. When all are incorporated, pour into pans. Bake one large loaf for 30 minutes or until cooked throughout. (Smaller loaves will take less time, so check!) Cool for 15 minutes in the pan. Remove and put loaf on a cooling rack to cool completely. Giving as a gift? Wrap tightly and put into a pretty basket or box. Give with small decorative plates and a pretty knife. If this is for a coffee lover, why not give with coffee and coffee mugs. Give the Gift of a Personal Chef this holiday season! Our gift certificates are always a welcome surprise and make a unique gift too. With the holidays approaching, thoughts naturally turn to food, friends and family. Here are some healthy alternatives to the abundance of cookies that are always around this time of year. Better options for you and great for gift-giving as well! Healthy Apple Walnut Muffins – Makes 12 2 cups flour 1 tsp baking soda 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp ground nutmeg 1/4 tsp salt 2 eggs 1 cup plus 2 T apple juice concentrate, frozen and thawed 2/3 cup buttermilk 2 T oat bran 2 small Granny Smith apples, peeled, cored and chopped 1/3 cup walnuts, chopped 1 small Granny Smith apple, peeled cored and cut into 12 thin slices, for garnish Preheat oven to 375 degrees. Prepare muffin pan by spraying or lining with 12 muffin papers. 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 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. Spoon batter into the prepared pans, filling cups about 2/3 full. Garnish with an apple slice. Bake until lightly golden and cooked through, about 25 minutes. Transfer to a wire rack to cool completely. 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. # 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 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 next day!) SPRING CHICKEN AND BARLEY SOUP - Serves 4 Barley is paired with fresh spring vegetables and chicken in this tasty soup. Again, feel free to mix up the vegetables based on your preferences. Don’t like barley? Use rice, pasta or farro instead, just adjust the cooking time appropriately. • 1 tablespoon olive oil • 1/2 cup onion, finely chopped • 1/2 cup celery, finely chopped • 2 garlic clove • 6 cups chicken broth, low-fat, reduced sodium • 12 ounce chicken breast, boneless, skinless, cut into cubes • 1/3 cup pearl barley • 1 15 oz. diced tomatoes • 1 cup(s) asparagus trimmed and diagonally sliced 1/4 inch • 1 cup peas • 1/2 cup fresh basil leaf - torn • 1 tablespoon orange zest Heat oil in large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley; bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through and barley is tender. This may take up to 30 minutes depending on the type of barley you are using. When the barley is done, add the tomatoes and juice, asparagus and peas. Return to simmer. Cover and cook over low heat until the asparagus is tender - 5 minutes. Coarsely chop the remaining garlic clove. Gather basil, orange zest and garlic and sprinkle over soup. For more information, call 609-841-8567 or visit www.cuttingboardcreations.com. # Springing into Fresh Vegetables For more information, call 609-841-8567 or visit www.cuttingboardcreations.com. Fabulous Food Crazy for Comfort Food The holidays are here! This is my favorite time of year, despite the cold weather that comes with this festive season. Cold weather leaves us craving comfort foods and nothing says comfort like a great casserole followed by cookies and maybe even a cup of hot chocolate! Casseroles are notorious for being heavy, but small changes can make them lighter and healthier while still providing the comfort that we all crave at this time of year. 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. I wish each of you a wonderful holiday season and the very best for the coming year. 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 1/2 cup red bell pepper, chopped 2 garlic cloves, minced 8 oz fresh scallops, cut in half if too large 8 oz shrimp, shelled and deveined 2 roma tomatoes, seeded and chopped 1/2 cup cottage cheese, lowfat 1/2 cup plain Greek yogurt, lowfat 1/4 cup fresh basil, slivered 2 T dry white wine 3 cups pasta, cooked and drained (whole grain or high fiber pasta, or Gluten free) 1/2 cup mozzarella cheese, lowfat, shredded 2 T parmesan, grated Preheat the oven to 350 degrees. In a large saucepan over medium heat, add the broth, onion, pepper and garlic 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. 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 Preheat oven to 350 degrees. Line 2 pans with parchment paper. Combine the flour, baking soda, salt, ginger, cinnamon, cloves, mace and 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 distribute. Shape into 1-inch balls and roll in the sugar to lightly coat. Place the balls on the cookie sheet, leaving about 2 inches between. Bake for 8-10 minutes or until browned. Let cool on pan for a few minutes before transferring to a rack to cool completely. Now that the temperatures are on the rise, the days of road trips and weekend excursions are back. We are all itching to get back outside, and while air travel may not be on your radar quite yet, there are plenty of other options, especially if you have the camping bug. Camping, or even “glamping” if that is your thing, doesn’t mean you are stuck with hamburgers, hot dogs and baked beans. You can enjoy a delicious meal courtesy of your grill or campfire with just a little preparation ahead of time. ZESTY MARINATED STEAK – Serves 4-6 2 pound steak – London broil, flank, porterhouse 3 T steak sauce 1 ½ T lemon juice 1 T olive oil 1 tsp sugar Mix together the marinade ingredients and pour over steak. Refrigerate at least 4 hours. Preheat the grill to medium high, allowing the steak to approach room temperature while the steak is heating. Remove the steak from the marinade and grill, turning once, until the desired degree of doneness is reached. RATATOUILLE FOIL PACKETS- Serves 4 A grilled spin on the classic French dish – so “fancy” and delicious! 1/3 cup olive oil 2 garlic cloves, minced ¼ tsp oregano ¼ tsp thyme ¼ tsp fennel seed 1 onion, thinly sliced 1 medium eggplant, cut into ½ inch slices 1 small zucchini, thinly sliced 1 red bell pepper, diced ¾ pound roma tomato, sliced ½ cup fresh basil, shredded Whisk together the olive oil, minced garlic, dried oregano, dried thyme and fennel seeds in a small bowl. Cut 4 sheets of heavy duty foil large enough to hold all the vegetables. Layer the vegetables on the center of each aluminum foil square. Start with the eggplant, then the onion, zucchini, tomato, and bell pepper. Pour the olive oil mixture over top of the veggies and top with fresh basil. Seal the edges of the foil to make packets. Preheat your grill to medium heat and place on the foil packets seam side up. Close grill and cook for about 15 minutes. Carefully open packets – there will be some steam. As your Personal Chef, I can help you enjoy delicious meals at home or at your favorite campsite. No shopping or chopping for you to worry about. All the work is done in your home – ingredients purchased that day, equipment and supplies for your customized menu all come with me. Your kitchen is left clean and your refrigerator is stocked when I’m done. As a certified Food Safety Manager, I follow strict guidelines for food safety and sanitation with your health and safety being of utmost importance. Celebrating In The Great Outdoors For more information, call 609-841-8567 or visit www.cuttingboardcreations.com.
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 Stephanie was professionally Stephanie was Chef Steph with Cutting Board Stephanie Hopkins Certified Personal Chef 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 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, contact Cutting Board Creations, LLC today. Stephanie Hopkins Certified Personal Chef 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 Creations, LLC today!Stephanie Hopkins Certified Personal Chef 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.
