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FabulousFFood Fabulous ood Fabulous Food


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into Fresh Vegetables HealthySpringing and Plant Based – Food Trends for 2020 Crazy for Comfort Food Holiday Giving – Foodie Style

As we come into the spring season and (hopefully) shake off Ifend you’ve anydoldrums, time in a grocery store lately, you’ve most likely the ofspent winter we are starting to think more noticed that “plant based” has become all the rage. From the dairy aisle Theith holidays are here! This is start my favorite time despite about the fresh produce that will to pop up of in year, ournaturally grocery the approaching, thoughts to the meat aisle,holidays more and more plant-based options are becoming the While cold weather that comes with this festiveproduce season. Cold stores. we’ve been ablesoy to get “fresh” all through available. It’s much more friends than or tofu now. Additionally, despite the turn to food, and family. Here are weather leaves us craving comfort foods and nothing says comfort the obesity winter,epidemic, it won’t be long until things grown more locally will we are also becoming more on using foodof as some healthy alternatives to focused the maybe abundance like a great casserole followed bythose cookies and even aand cup of startmedicine, to be available. (Think about wonderful greens promoting long-term health. Turmeric fights inflammation, cookies that areCasseroles always around this time of year. Better hotasparagus!) chocolate! notorious forhave being heavy, butbeing small ginger aids with digestion, andare a plethora of other food items are Jersey That means that you’ll the chance to eat options for you and great for gift-giving as well! changes can make them lighter and healthier while still providing looked at to help make us of healthier. While the concept makes meals prepared with lots fresh items that haven’t hadperfect to travel the comfort that we crave at this of year. sense, the trade-off comes with the pricetime foods laden with chemicals Healthy Apple Walnut Muffins –ofMakes long distances to get toallyour plate. Here are a12 few dishes that Steph with Cutting Boardburger Creations is happy to prepare and other andChef preservatives. So, is that really that healthy forthese you? 2 cupsinspire flour you. Don’t have the time or the desire to do all this might delicious, healthy meals just for you when the demands of your schedule prevent Impossible! 1 tsp baking soda yourself? Contact Chef Steph withwasCutting Board Creations and from being able toStephanie do so. Stephanie professionally trained at the Culinary you Enter Personal Chef Hopkins. Stephanie, the owner of Cutting Board 1/4 tsp ground cinnamon she’ll do allAcademy, the takes work for you. Simply heat and eat! Creations, LLC, of all thePersonal menu planning, grocery shopping, cooking, Business iscare a Certified Chef, a Certified Food Safety Manager, andfor clean-up of meals designed specifically for For you.more Are you looking to 1/4 packaging tsp ground ginger and Finalist the USPCA Personal Chef of the Year. information more plant-based options into your diet? Do youcontact have a Cutting specific medical on our services or Gift Certificates, references, and fees, Board VEGETABLE 1/4 introduce tsp ground allspice issue that will benefit from eating more healthfully? Curious about trying new kinds of Creations, LLCnutmeg today. 1/4 tsp ground FRITTATA foods and getting out of your typical rut? 1/4 tsp I salt wish eachChef, of you a wonderful holiday season and – Serves 4-6 As your Personal Stephanie prepares healthy, nutritious meals that will leave 2 eggs you full and satisfied. Meals are prepared using only ingredients that canYup! be easily Breakfast for dinner? In theplus very2 and forjuice theheatcoming year. 1 cup Tbest apple pronounced are ready to and serve within minutes your arrival at home. this dish aofcolorful selection of All the cooking is done in your home – ingredients purchased that day, equipment vegetables pair with protein richand concentrate, frozen and thawed SHRIMP AND SCALLOPS WITH – Serves 4-6 supplies for your customized menu all come with Stephanie arrives. eggs for PASTA a when heartyshe meal. AddYour a salad, 2/3 cup buttermilk A low-fat pasta dish studded with seafood and vegetables and lots of flavor. kitchen is left clean and your refrigerator is stockedorwhen she ais quinoa done. Many have rice found perhaps or brown 2 T that oat bran 3/4using cupa chicken broth, low than sodium Personal Chef is cheaper throwing out old groceries and far tastier side, and you are ready to go! Feel 1/2healthier cup onion, chopped 2 small Granny Smith apples, peeled, cored and chopped and than frozen entrees. Cutting Board Creations canavailable. help you take the steps free to mix up the vegetables based on what you like and what’s Just make 1/2 cup red bell pepper, chopped 1/3 toward cup walnuts, chopped reaching your personal health goals. sure to2 cut themcloves, into pieces of a similar size so that they all cook consistently. minced garlic Chef Steph with Cutting Board Creations happy to prepare Granny Smith apple, peeled iscored and cutdelicious, into 12healthy thin 8 oz fresh scallops, cut in half if •1 small 2meals T butter just for you when the demands of your schedule prevent you from being able slices, for garnish too large • 1toonion, chopped do Stephanie was professionally trained at the Culinary Business Academy, is a 8 ozso.shrimp, shelled andsliced deveined • Preheat 1Certified small zucchini, thinly oven to 375 degrees. Prepare muffin pan byand spraying with Personal Chef, a Certified Food Manager, Finalist or for lining the USPCA 2 roma tomatoes, seeded and Safety chopped papers. •12 1muffin cup mushroom, sliced Personal Chef of the Year. For more information on our services or Gift Certificates, 1/2 cup cottage cheese, lowfat together flour, baking soda, cinnamon, allspice, nutmeg and • Mix 1 large red bell pepper, diced references, and fees, contact Cutting 1/2 cup plain Greek yogurt, lowfat ginger, salt in a medium bowl. Board Creations, LLC today. • 1 cup asparagus, cut into small pieces 1/4 cup fresh basil, slivered together eggs,dried apple juice and buttermilk in a large bowl. Stir the flour T dry white wine • Mix ¼2tsp thyme, into the egg mixture until the dry (you ingredients are just 3 cups pasta, cooked and drained (whole grain ormoistened, high BBQ LENTIL CHILI •mixture 6-8 large eggs, lightly beaten can also use eggfiber pasta,toornot Gluten free) being careful overmix. Gently stir in the diced apples and nuts. – Serves 4-5 substitute or a mixture of eggs and egg whites, as desired) 1/2 cup mozzarella cheese, lowfat, shredded batter into the prepared 2/3filled full. with Garnish Fiberabout rich and protein, • Spoon 2T parmesan cheese pans, filling cups 2 T parmesan, grated


is hearty andAdd delicious with an 1apple slice. Melt T butter in a large, oven safe, nonstick skilletthis overchili medium heat. vegetables Preheat the oven to 350 degrees. Bake until lightly golden and cooked through, about 25 minutes. Transfer and thyme. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are 1 pound lentils Inrack a large over medium heat, add the broth, onion, pepper and garlic to a wire to saucepan cool completely. 4 cups vegetable broth cooked through. and cook for 3 minutes, uncovered. Add the scallops and shrimp, stir and cook In a medium bowl, combine the eggs and cheese. Set(Use aside.less for a thicker chili) 2 minutes more or until the shrimp and scallops are just barely cooked through. Giving a gift? muffins a pretty lined with a cloth 2/3vegetables, cup onion, diced Melt theas remaining 1 TPlace of butter in theinskillet with basket the turning to coat the napkin. Tie cinnamon sticks around a decorative andthe include a jar of 2spoon tsp Pour olive oilegg mixture vegetables thoroughly. Turn the heat on the pan down to low. over For more information,2/3call 609-841-8567 cup diced tomatoes preserves. 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 For more information, call 609-841-8567 visit www.cuttingboardcreations.com. Visit www.cuttingboardcreations.com or or visitvisit www.cuttingboardcreations.com. www.cuttingboardcreations.com.

Certified Personal Chef

(609) 841-8567 LLC

Personal Chef Service

“In your kitchen for a dayYour dinner worries melt away!”


Stephanie Hopkins

Cutting Board


eggs are runny. Put into a preheated 375 degree oven for 5 minutes to finish cooking. Let in pan a few minutesdiced before slicing and serving. (Leftovers are really great for 1/2rest cup redfor bell pepper, lunch the next day!) 1 tsp garlic, minced Drain the seafood and vegetables into a large bowl and mix with the tomatoes. 1 In T molasses a food processor, combine the cottage cheese, yogurt, basil, wine and any 2-4 T BBQ sauce (to taste) Pumpkin Bread seasonings you’d like to add. Add this to the bowl. 2-3 tsp BBQ seasoning mix (use a salt-free option if possible) 2 cups flour pasta and mozzarella cheese to the bowl and mix everything together 1 Add tsp the smoked paprika thoroughly. Transfer to a 2 ½ qt casserole dish that has been lightly sprayed. 2 tsp 1/2 tspcinnamon ground mustard Sprinkle parmesan cheese over - Serves 4 the top and bake, uncovered, for 20-30 minutes 1/2 tspbaking ground ginger 1 tsp soda Barley is paired with fresh until hot and bubbly. 1/4 tsp baking powderspring vegetables and chicken this the vegetables until softened. Add the seasonings and Intsp a large Dutch oven,insauté 1/2 salt LOW FAT GINGER WHITE CHUNK tasty soup. Again, feel free mix stir well. Add the lentils andtobroth and bringCHOCOLATE to a boil. Simmer, covered, for 20-25 1 1/2cups sugar up the vegetables basedareonnearly your done (time will depend on what type of lentil is used). minutes or until lentils COOKIES – Aboutoil 30 3/4 vegetable Adjustcup seasonings taste and add preferences. Don’ttolike barley? Useadditional broth as needed to reach desired thickness. So cookies aren’t necessarily healthy, but in this recipe apple butter replaces 3 large eggs Top with favorite toppings rice, pastayour or farro instead, just – sliced jalapeños, toasted pumpkin seeds, cilantro, etc. butter and provides another layer of flavor to a spice cookie that tastes so 1 tspthe vanilla adjust cooking time appropriately. wonderful thisPOTATO time of year. QUINOA BURGER – Serves 8 SWEET 1 tablespoon cups shreddedolive freshoil pumpkin 2•3 cups flour Sweet, smoky and full of flavor • 1/2 cup onion, finely cup toasted pumpkin seeds 21tsp baking soda 1 chopped cup 1/2 tsp black salt beans Preheat oven to 350 degrees. Prepare pans. This recipe will make one sweet potato, 1•2Tcups ground ginger 1/2 cup celery, finely chopped large loaf, or you can make multiple smaller ones. 2•mashed tsp ground cinnamon 2 garlic clove Sift flour, cinnamon, 1 cup cooked quinoa 1/2 tspthe ground cloves baking soda, baking powder and salt together. •In 6 cups chicken low-fat, reduced atsp separate bowl, mixbroth, the sugar, vegetable oil, eggssodium and vanilla. 1/2 cupground pecans, finely 1/4 mace • 12 ounce chicken breast, boneless, skinless, into Combine bothnutmeg mixtures and fold in the shredded pumpkin cut and pumpkin chopped 1/4 tsp ground cubes 1/2 cup red all onion, diced 3/4 cup apple butter seeds. When are incorporated, pour into pans. cumin 1/2 cup brown sugar •2 tsp 1/3 cup pearl barley Bake one large loaf for 30 minutes or until cooked throughout. (Smaller 2large tsp powder 1•loaves egg 1 15chili oz. diced tomatoes will take less time, so check!) Cool for 15 minutes in the pan. 1/4 cup molasses 1 tsp smoked paprika •Remove 1 cup(s) asparagus trimmed and diagonally and put loaf on a cooling rack to cool completely. sliced 1/4 inch 11tsp extract tspvanilla ground coriander •1/21cup cupsugar peas(get 1/3 a coarse grain such as demerara) tsp garlic powder Giving as a gift? Wrap tightly and put into a pretty basket or box. • 1/2 cup basil leaf - torn 1 cup white fresh chocolate chips or chunks Give with small decorative plates and a pretty knife. If this is for a coffee • Preheat 1Preheat tablespoon zest oventoto350 400orange degrees. Line oven degrees. 2 pans with parchment paper. lover, why not give with coffee and coffee mugs. Heat inthe large saucepan over medium heat;cinnamon, add onioncloves, and celery Combine Makeoil sure the sweet potatoes and flour, baking soda, salt, ginger, maceand andcook, stirring, until beginning to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan quinoa are nutmeg; set cooked aside. first. Cook quinoa according to package directions. and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley; bring Beat Addthe theapple black butter beans to mash ⅔ in of the them with a fork, and leaving some anda large sugarbowl untiland fluffy. Add egg, molasses vanilla, to a gentle simmer.Add Cover cook over lowGive heatand until theGift chicken isacooked through whole for texture. theand remaining ingredients mix together the mixture is and the ofuntil Personal beating well. barley is tender. This may take up to 30 minutes depending on the type of barley you are moist but easy to shape. Stir in the flour mixture until mixed. AddChef the chips andholiday stir again toseason! evenly this using. Put a piece of parchment paper on a baking sheet. Using approximately ¼ cup of distribute. Whenform the barley done, addonthe tomatoes and gift juice,certificates asparagus and peas. Return to Our areon mixture, pattiesisballs and place the parchment. Bake for 30 Place minutes. Turn and bake Shape into 1-inch and roll in the sugar to lightly coat. the balls simmer. Cover and cook over low heat until the asparagus is tender 5 minutes. an cookie additional 10-15 minutes firm andalways golden. Top with your favorite toppings a welcome surprise the sheet, leaving aboutor2until inches between. Coarsely chop the remaining garlic clove. Gather basil, orange zest and garlic and as Bake desired. for 8-10 minutes or until browned. Let on panaforunique a few minutes andcoolmake gift too. sprinkle over soup. before transferring to a rack to cool completely.

www.cuttingboardcreations.com chefsteph@cuttingboardcreations.com

Celebrating 16 YYears Celebrating 17 of 13 Celebrating Years of Celebrating12 15 Years ears of Delighting our Clients! Delighting Our Clients! Delightingour ourClients! Clients! Delighting

Stephanie was professionally Chef Stephwith with Cutting Board Chef Steph Cutting Board Stephanie was Creations ishappy happy toprepare prepare these trained at the Culinary Creations is to these professionally trainedBusiness at the and other delicious, healthy meals and Academy, other delicious, healthy meals is a Certified Culinary Business Academy, justfor foryou youwhen when theademands demands of just the Personal Chef, Certifiedof Food is schedule aschedule Certified Personal Chef, your prevent you from your prevent you from Safety Manager, and Finalist a Certified Food Safety being able todo do so.Personal Stephanie being so. Stephanie forable the to USPCA Chef Manager, and Finalist for the was professionally trained atthe the was of professionally trained at the Year in 2012 and 2013. Culinary Business Academy, USPCA Personal Chefisisof Culinary Business Academy, aa the Services are provided on a first Certified Personal Chef,2013. Certified Certified Personal Chef, aaCertified Year in 2012 and come, first servedand basis and Food Safety Manager, and Finalist Food Safety Manager, Finalist For more information there are no contracts – ever! foron theour USPCA Personal Chef of for the USPCA Personal of services orChef Gift For more information on theYear. Year.For Formore moreinformation informationour on the on Certificates, references, services or Gift Certificates,and ourservices servicesor orGift GiftCertificates, Certificates, our fees, contact Cutting references, and fees, references, and contact references, andfees, fees, contactBoard Stephanie Hopkins Stephanie Hopkins Creations, LLC today! Board Creations, LLC Cutting Board Creations, LLCtoday. today. contact Cutting Board Stephanie StephanieHopkins Hopkins Cutting Certified Personal Chef Certified Personal Chef Certified CertifiedPersonal PersonalChef Chef Creations, LLC today.

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Atlantic County Woman - March/April 2020  

The County Woman ™ is part of a nationally syndicated publication and has been around for over 31 years. There are over 371 other counties t...

Atlantic County Woman - March/April 2020  

The County Woman ™ is part of a nationally syndicated publication and has been around for over 31 years. There are over 371 other counties t...