FabulousFFood Fabulous ood Fabulous Food
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Springing into Fresh Vegetables Foodsfor FitComfort for a Queen Crazy Food
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Holiday Giving – Foodie Style
eggs are runny. Put into a preheated 375 degree oven for 5 minutes to finish cooking. As we come into the spring season and (hopefully) shake off Let rest in pan for a few minutes before slicing and serving. (Leftovers are really great for the end of winter doldrums, we are starting to think more lunch the the seafood next day!) When I learned that the focus of this issue was “Girls Rule”, I immediately thought of Queen Elizabeth Both mom Drain and vegetables into a large bowl andII.mix withmy the tomatoes. Theith holidays are here! This is my favorite time of year, despite about the fresh produce that will start to pop up in our grocery the holidays approaching, and my husband were born and raised thoughts in England,naturally so the monarchy has always been a part of my life. As the longest In a food processor, combine the cottage cheese, yogurt, basil, wine andruling any the cold weather thathistory, comes with this festive season. Cold stores. While we’ve been able to get “fresh” produce all through SPRING CHICKEN Pumpkin Bread monarch in British she knows a thing or two about “ruling” and truth be told, pretty turn to food, friends and family. Here are seasoningsthe you’d like to add. Addshe’s this toathe bowl. healthy eater as well! weather leaves us comfort foods and nothing says the winter, itmost won’t becraving long until things grown more locally will For the part, shealternatives follows a low carbohydrate diet,comfort and loves2fresh fish and as well asbowl chocolate and a nightcap! cups flour Add the pasta andmangos, mozzarella cheese to the and mix everything together some healthy to the abundance of of AND BARLEY like a great casserole followed by cookies and maybe even a cup start Missing to be available. about Can’t those serve wonderful greens and from her (Think diet? Garlic. it to her - ever. Perhaps her love of simple foods has attributed to her longevity. thoroughly. Transfer to a 2 ½ qt casserole dish that has been lightly sprayed. 2 tsp cinnamon cookies that areCasseroles always around this time of year. Better hotasparagus!) chocolate! are notorious forhave being heavy, but small Jersey That means that you’ll the chance to eat Sprinkle parmesan cheese over top and bake, skillet uncovered, for 20-30high minutes - sauce: Serves 4oilthe SOUP baking soda You don’t have toand live like a queenfor to eat like one. As a as Personal Chef, my focus 1 tsp To make the Heat in large nonstick over medium heat. Add options for can you great gift-giving well! changes make them lighter and healthier while still providing Barley is paired with fresh spring until hot and bubbly. meals prepared with lots of fresh items that haven’t had to travel has always been on healthy eating and meeting the dietary needs of each client. As a onion; sautébaking 7 minutes, stirring frequently. Add mango, tomato, ginger and garlic; 1/4 tsp powder the comfort that we crave at thisHere time of year. vegetables and chicken in this Certified Personal Chef and ofplate. Cutting Board Creations, I take that care of cook minutes. Healthy Apple Walnut Muffins – Makes long distances to get toallowner your are a12fewLLC, dishes 1/2 5tsp salt Stir in remaining ingredients; bring to a boil. Reduce heat and Chef Steph with Cutting Board Creations is happy to prepare these and other FAT GINGER WHITE CHOCOLATE CHUNK all the menu planning, grocery shopping, cooking, and clean up of simmer 20 minutes. tasty soup. Again, feel free to mix 2 cups flour might inspire you.meals Don’t have the timedemands orpackaging the desire to do allyour this LOW 1 1/2cups delicious, healthy justsmells for you when your schedule prevent meals, leaving a kitchen that great andthe a refrigeratoroffull of delicious dinners. up Preheat ovensugar to based 400 degrees. the vegetables on yourBake fish, uncovered, for 12-15 minutes or until fish 1 tsp baking soda yourself? Contact Chef Steph Creations and COOKIES – About 30a fork. Top fish with sauce. you being toindoyour so. Stephanie professionally trained the Culinary 3/4 cup vegetable oil All thefrom cooking isable done home,with andwas I Cutting bring all theBoard supplies andatequipment flakes easily when with preferences. Don’ttested like barley? Use So cookies aren’t necessarily healthy, but in this recipe apple butter replaces 1/4 tsp ground cinnamon she’ll do to allAcademy, the work for you.Personal Simply heat and needed prepare your customized witheat! me. Meals ready Business is apre-approved, Certified Chef, amenu Certified Food Safetyare Manager, 3 large eggs rice, pasta or farro instead, just butter provides another layer of flavor to a spice cookie that tastes so heat and eatforwithin minutes. As a certified SafetyFor Manager, I follow strict 1/4 totsp ground ginger and Finalist the USPCA Personal Chef ofFood the Year. more information FLOURLESS 1 tspand vanilla adjust the cooking time appropriately. guidelines for food safety and sanitation with your health and safety being of utmost wonderful this time of year. on our services or Gift Certificates, references, and fees, contact Cutting Board VEGETABLE 1/4 tsp ground allspice •3cups 1 tablespoon cups shreddedolive freshoil pumpkin CHOCOLATE importance. Using a Personal Chef won’t break the royal bank either – add up what 2 flour Creations, LLCnutmeg today. 1/4 you tsp ground • 1/2 cup onion, finely cup toasted pumpkin seeds spend on meals out or to go as well as the groceries you purchased with the best FRITTATA 21tsp baking soda CHAI CAKE 1/4 intentions, tspI salt ended of up throwing 1/2chopped tsp salt wishbuteach you a away. wonderful– Serves holiday4-6season and oven to 350 degrees. Prepare pans. This recipe will make one 8Preheat Servings 1–• T ground ginger 2 eggs 1/2 cup celery, finely chopped Breakfast for dinner? Yup! In ½ cup strongly brewed large loaf, or you can make multiple smaller ones. the very best for the coming year. 2 tsp ground cinnamon ROASTED FISH 1 cup plus 2 T apple juice • Masala 2 garlic clove this dish a colorful selection of Chai Tea Sift flour, cinnamon, 1/2 tspthe ground cloves baking soda, baking powder and salt together. • 6 cups chicken low-fat, reduced vegetables pair with protein rich concentrate, frozen and thawed ¾ cup sugar FILLETS WITH In atsp separate bowl, mixbroth, the sugar, vegetable oil, eggssodium and vanilla. 1/4 ground mace SHRIMP AND SCALLOPS WITH PASTA – Serves 4-6 18 oz bittersweet eggs for a hearty meal. Add a salad, • 12 ounce chicken breast, boneless, skinless, cut into 2/3 cup buttermilk Combine both mixtures and fold in the shredded pumpkin and pumpkin 1/4 tsp ground nutmeg A low-fat pasta MANGO dish studded with seafood and vegetables and lotsorofbrown flavor.rice CHUNKY chocolate, chopped or perhaps a quinoa cubes 3/4 cupWhen appleallbutter seeds. are incorporated, pour into pans. 2 T oat 3/4 bran cup chicken broth, low sodium or1/3 chips side, and you are ready to go! Feel 1/2 cup brown sugar • cup pearl barley Bake one large loaf for 30 minutes or until cooked throughout. (Smaller GINGER SAUCE 1/2 cup onion, chopped 2 small Granny Smith apples, peeled, cored and chopped 1 large cup butter, cut into free to mix up the vegetables based on what you like and what’s available. Just make 1 egg • 1 15 oz. diced tomatoes loaves will take less time, so check!) Cool for 15 minutes in the pan. Serves 4 1/2 cup red bell pepper, chopped 1/3 cup walnuts, chopped 1T portions 1/4 cup molasses sure 4to26cut into pieces of a similar size so that they all cook consistently. oz.them firm white fish garlic cloves, minced • 1 cup(s) asparagus trimmed and diagonally Remove and put loaf on a cooling rack to cool completely. sliced 1/4 inch eggsvanilla extract Granny Smith apple, peeled cored and cut into 12 thin 16 tsp 8fillets, oz fresh suchscallops, as Red cut in half if •1 small 2T butter • 1cup cupsugar peas(get a coarse grain such as demerara) 1/3 forlarge garnish too Snapper or Mahi Mahi as atogift? Wrap tightly and put into a pretty basket or box. •slices, 1 onion, chopped •Giving Preheat ovenfresh 300 basil degrees (F). Grease a 10-inch round cake pan. 1/2 cup leaf - torn 1 cup white chocolate chips or chunks 8tablespoon(s) oz shrimp, shelled deveined olive oilandsliced with small decorative plates and a pretty knife. If this is for completely a coffee •Give Combine tea and sugar in a small saucepan. Heat, stirring, until sugar • Preheat 11small zucchini, thinly oven to 375 degrees. Prepare muffin pan by spraying or lining with 1 tablespoon zest Preheat oven to 350 orange degrees. Line 2 pans with parchment paper.Microwave at 50% romared tomatoes, 22cup(s) onion seeded and chopped dissolves. In a microwave safe bowl, combine chocolate and butter. lover, why not give with coffee and coffee mugs. papers. •12 1muffin cup mushroom, sliced Heat oil inthelarge saucepan over medium heat;cinnamon, add onion and celery and 1/2 cup cottage(you cheese, finely chopped can lowfat Combine flour, baking soda, ginger, andcook, stirring, power until melted, stirring every 45salt, seconds. Be careful withcloves, timingmace as chocolate together flour, baking soda, cinnamon, ginger, allspice, nutmeg and • Mix 1 large red bell pepper, diced until beginning to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan 1/2 cup plain Greek lowfat substitute shallots foryogurt, a nutmeg; heated inset theaside. microwave can burn very quickly. salt in a medium bowl. and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and • 1 cup asparagus, cut into small pieces 1/4 cup fresh basil, slivered lighter flavor) butter and sugarbeat until Addteaininto the the egg,melted molasses andbarley; vanilla,bring Beat Withthe an apple electric mixer, slowly thefluffy. sugared chocolate together eggs,dried apple juice and buttermilk in a large bowl. Stir the flour to a gentle simmer. Cover and cook over lowGive heat until chicken through and T dry white wine cup(s) mango peeled and cubed • Mix ¼22tsp thyme, thetheGift of isacooked Personal beating mixture.well. Add the eggs, one at a time while mixing. barley is tender. This may take up to 30 minutes depending on the type of barley mixture into the egg mixture until the dry ingredients are just moistened, 3 cups pasta, cooked and drained (whole grain or high fiber 1 cup(s) Roma tomato chopped • 6-8 large eggs, lightly beaten (you can also use egg Stir Pourinthe prepared place thethe pan in aand larger andtofillevenly the largeryou are thebatter flour into mixture until pan. mixed. Add chips stirpan again Chef this holiday season! pasta,toornot Gluten free) 3 tablespoon(s) ginger root minced using. being careful overmix. Gently stir in the diced apples and nuts. pan with water to half up the round pan’s sides. Be careful not to splash water into the substitute or a mixture of eggs and egg whites, as desired) distribute. cup mozzarella cheese, lowfat, shredded 21/2 tablespoon(s) garlic minced (not for the queen!) When the barley is done, add the tomatoes and gift juice, asparagus and peas. Return to Our areon Spoon batter into the prepared pans, filling cups about 2/3 full. Garnish cake batter. Shape into 1-inch balls and roll in the sugar to lightlycertificates coat. Place the balls • 21/2 T parmesan cheese lime juice fresh 2 Tcup(s) parmesan, grated simmer. Cover and cook over low heat until the asparagus is tender - 5 minutes.
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with an apple slice. Bake pans nestled together in preheated oven fora45 minutes. Chill the cake always welcome surprise cookieboth sheet, leaving about 2 inches between. Melt T butter in a large, oven safe, nonstick skillet over medium heat. Add vegetables the 1/41Preheat cup(s) orange juice the oven to 350 degrees. Coarsely the remaining garlicUnmold clove. Gather basil, orange zest garlic in the pan forchop 6-8 hours or overnight. the cake by dipping the and bottom of and the Bake until lightly golden and cooked through, about 25 minutes. Transfer and thyme. Cook,dry stirring occasionally, for 8-10 minutes, or until the vegetables are Bake for 8-10 minutes or until browned. Let on panaforunique a few minutes andcool giftServe too. 1/4 In cup(s) sherry a large saucepan over medium heat, add the broth, onion, pepper and garlic cold pan over in hot water for 15 seconds, then invert themake pan onto a serving tray. sprinkle soup. to a wire rack to cool completely. cooked through. before transferring to a rack to cool completely. 3and tablespoon(s) brownuncovered. sugar Add the scallops and shrimp, stir and cook immediately or cover and refrigerate the remainder. cook for 3 minutes, In3atablespoon(s) medium bowl, combine the eggs and cheese. Set aside. white vinegar 2 minutes more or until the shrimp and scallops are just barely cooked through. Giving a gift? muffins a 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 spoon and include a jar of vegetables thoroughly. Turn the heat on the pan down to low. Pour the egg mixture over Visit www.cuttingboardcreations.com For more information, call 609-841-8567 or visitwww.cuttingboardcreations.com. www.cuttingboardcreations.com. For more information, call 609-841-8567 or or visit preserves. visit www.cuttingboardcreations.com. the vegetables and cook without stirring, for 10-15 minutes or until only the top of the
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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