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FabulousFFood Fabulous ood Fabulous Food


Springing into Fresh Tis The Season To BeVegetables Thankful! Crazy for Comfort Food

Holiday Giving – Foodie Style

At first glance, hard pressed to feel thatshake there off As we come into you the might springbeseason and (hopefully) is much to be thankful for as we come into the final months of the end of winter doldrums, we are starting to think more 2020. The ongoing pandemic has certainly thrown us all for a loop Theith holidays are here! This is start my favorite time despite aboutbetween the fresh produce that will to popunemployment, up of in year, ournaturally grocery the holidays approaching, working/school at home, possiblethoughts fear of the cold weather thattoilet comes with this festiveThe season. Cold stores. While we’ve been able to get “fresh” produce all through what isturn to come and paper shortages. fact that you are to food, friends and family. Here are weather us craving comfort foods and nothing says comfort readingitleaves this article islong a good indication, however, that you woke up the winter, won’t be until things grown more locally will some healthy alternatives to and the maybe abundance of of this morning and that’s a great thing! like a great casserole followed by cookies even a cup start to be available. (Think about those wonderful greens and cookies that are always thiswith time of year. In addition to all the typical around stress associated this time of year, Better many are also hot chocolate! Casseroles are notorious forhave being heavy, but small Jersey asparagus!) That means that you’ll the chance to eat struggling with “Cooking Fatigue”. Yes, Cooking Fatigue is a true thing! A recent options for can youmake andthem great for gift-giving as well! changes lighter and healthierhaven’t while still meals prepared lotsofofbeing fresh items hadproviding to were travel study found thatwith as a result forced to eat that more at home, Americans the comfort that we all crave at this time of year. cooking on average 9 meals more aplate. week than Results alsodishes showed that many Healthy Apple Walnut Muffins –usual. Makes long distances to get to your Here are a12few that Chef Stephthe with Cutting Board Creations isthehappy to variety. prepareWith theseeverything and other were cooking same meal and were tired of lack of 2 cupsinspire flour you. Don’t have the time or the desire to do all this might delicious, mealshaving just fortoyou ofthe your schedule prevent else goinghealthy on, actually planwhen mealsthe anddemands then take time to prepare them 1 tspyou baking soda yourself? Contact Chef Steph with Cutting Board Creations and from being able do so. Stephanie was trained at the Culinary meant that many felttothey were not eating as professionally healthfully as before. 1/4 tsp ground cinnamon she’ll all the work for you.Personal Simply heat and eat! do Let Chef Steph alleviate your Cooking Fatigue during theSafety upcoming holiday Business Academy, ishelp a Certified Chef, a Certified Food Manager, season. 1/4 tsp ground and Finalist for ginger the USPCA Personal Chef of the Year. For more information our As your Personal I preparereferences, healthy, nutritious thatCutting will leave you on services or GiftChef, Certificates, and fees,meals contact Board VEGETABLE 1/4 tsp ground allspice full and satisfied. Meals are prepared using only ingredients that can be easily Creations, LLCnutmeg today. 1/4 tsp ground pronounced and are ready to heat and serve within minutes. All the cooking is done FRITTATA 1/4 tsp salt in Iyour home – ingredients purchased that day,–equipment supplies forand your wish each of you a wonderful holiday season Serves and 4-6 customized menu all come with me. Your kitchen is left clean and your refrigerator 2 eggs Breakfast for dinner? Yup! In is stocked I’mfor done. a Personal Chef is cheaper than throwing out the very2when theUsing coming year. 1 cup plus Tbest apple juice this dish a colorful selection of old groceries, tastier and healthier than frozen entrees or fast food, and quicker vegetables pair withI protein rich concentrate, frozen thawed than preparing meals and yourself. As a certified Food SafetyPASTA Manager, strict SHRIMP AND SCALLOPS WITH –follow Serves 4-6 eggs for a hearty meal. Add a salad, 2/3 cup buttermilk for food safety and sanitation with your health and safety being of utmost Aguidelines low-fat pasta dish studded with seafood and vegetables and lots of flavor. or perhaps a quinoa or brown rice importance. 2 T oat bran 3/4 cup chicken broth, low sodium side, youarticles are ready to go!ask Feel I am thankful for each of you – the folks who readand these regularly, 1/2 cup onion, chopped 2 small Granny Smith apples, peeled, cored and chopped about thethe recipes and especially those who have become clients! I leaveJust you make with free to1/2 mixcup up vegetables based on what you like and what’s available. red bell pepper, chopped 1/3 cup walnuts, chopped Iinto sawpieces recently is apt size for this issue: sure to2 something cut themcloves, of that a similar so that they all cook consistently. garlic minced 1 small Granny Smith apple, peeled cored and cut into 12 thin Don’t up on this 8 oz freshgive scallops, cut year. in half if • 2T butter for garnish large too Keep fighting for the good. •slices, 1 onion, chopped 8 oz shrimp, shelled andsliced deveined Keep showing up. • Preheat 1 small zucchini, thinly oven to 375 degrees. Prepare muffin pan by spraying or lining with 2 roma tomatoes, seeded and chopped papers. •12 1muffin cup mushroom, slicedlowfat Keep Loving. cheese, 1/2 cup cottage together flour, baking soda, cinnamon, • Mix 1 large red bell pepper, diced 1/2 Keep giving back. cup plain Greek yogurt, lowfat ginger, allspice, nutmeg and salt in a medium bowl. • 1 cup asparagus, cut into small pieces Keep being basil, kind. 1/4 cup fresh slivered together eggs,dried apple juice and buttermilk in a large bowl. Stir the flour TKeep dry white wine • Mix ¼2 tsp thyme, being brave. into the egg mixture until the dry (you ingredients are just 3 cups pasta, cooked and drained (whole grain ormoistened, high •mixture 6-8 large eggs, lightly beaten can also use eggfiber Keep Caring. pasta,toornot Gluten free) being careful overmix. Gently stir in the diced apples and nuts. substitute or a mixture of eggs and egg whites, as desired) Keep Trying New cheese, Things. 1/2 cup mozzarella lowfat, Spoon batter into the prepared pans, fillingshredded cups about 2/3 full. Garnish • 2T parmesan cheese Showing Grace. 2 TKeep 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.


In a food processor, combine the cottage cheese, yogurt, basil, wine and any Pumpkin Bread seasonings you’d like to add. Add this to the bowl. 2 Add cups theflour 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. 2 tsp cinnamon Sprinkle parmesan cheese over - Serves 4 the top and bake, uncovered, for 20-30 minutes 1 tsp baking soda Barley is paired with fresh until hot and bubbly. 1/4 tsp baking powderspring vegetables and chicken in this 1/2 tsp salt LOW FAT GINGER WHITE CHOCOLATE CHUNK tasty soup. Again, feel free to mix 1 1/2cups sugar up the vegetables based on your COOKIES – Aboutoil 30 3/4 cup vegetable preferences. Don’t like barley? Use So cookies aren’t necessarily healthy, but in this recipe apple butter replaces 3 large eggs rice, pasta or farro instead, just HARVEST Serves 6 that tastes so butter providesSEAFOOD another layer of CHILI flavor to a-spice cookie 1 tspand vanilla adjust the cooking time appropriately. Nothing says cozy like a warming chili. In this recipe, seafood is a healthy

wonderful this time of year. 1 tablespoon oil cups shredded freshColorful pumpkin replacement for groundolive beef. seasonal vegetables and lots of seasonings add 2•3 cups flour • 1/2 cup onion, finely nutrition and flavor. cup toasted pumpkin seeds 21 tsp baking soda chopped 1/2 tsp salt 2 tablespoon(s) olive Preheat oven to 350oil degrees. Prepare pans. This recipe will make one 1•1Tcup(s) ground ginger 1/2 cup celery, finelymultiple chopped onion diced large loaf, or you can make smaller ones. 2•1tsp ground cinnamon 2 garlic clove medium red bell pepperbaking diced soda, baking powder and salt together. Sift the flour, cinnamon, 1/2 tsp ground cloves 1 medium bell pepper diced •In cupsgreen chicken low-fat, reduced a6tsp separate bowl, mixbroth, the sugar, vegetable oil, eggssodium and vanilla. 1/4 ground mace 5 garlic clove minced • 12 ounce chicken breast, boneless, skinless, cut into Combine both mixtures and fold in the shredded pumpkin and pumpkin 1/4 tsp ground nutmeg 2 medium shallot minced cubes 3/4 cupWhen apple seeds. allbutter are incorporated, pour into pans. 2 medium jalapeno minced 1/2 cup brown sugar •2-41/3 cup pearl barley Bake onepowder, large loaf for 30 minutes or until cooked throughout. (Smaller T chili depending on taste 1•loaves egg 1 15will oz. diced tomatoes take less time, so check!) Cool for 15 minutes in the pan. 1large cup(s) tomato diced 1/4 molasses •Remove 1cup cup(s) asparagus trimmed and diagonally and put loaf on alow-fat, cooling rack to cool completely. sliced 1/4 inch 4 cup(s) chicken broth, reduced sodium 14tsp vanilla extract cup(s) butternut squash peeled and cubed • 1cup cupsugar peas(get a coarse grain such as demerara) 1/3 121/2 ounce(s) Cod or basil similar white fish, sized pieces Giving as a gift? Wrap tightly and cut put into into abite pretty basket or box. • cup fresh leaf - torn 11cup whiteshrimp chocolate chips or chunks pound(s) peeled and deveined Give with small decorative plates and a pretty knife. If this is for a coffee •3 cup(s) 1 tablespoon zest Preheat oven tobeans 350 orange degrees. Line 2 pans with parchment paper. pinto lover, why not give with coffee and coffee mugs. Heat oil in large saucepan over medium heat; add onion and celery and cook, stirring,

Combine the flour, baking soda, salt, ginger, cinnamon, cloves, mace and 1 medium lime juice until beginning nutmeg; set aside.to soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan NOTE: Feel free tountil change the vegetables based on your preference. Make sure to cut all and cook, fragrant, about 1fluffy. minute. broth, Beat thestirring, apple butter and sugar until AddAdd in the egg, chicken molassesand andbarley; vanilla,bring the vegetables of a similar size to ensure even cooking. to a gentle Cover and cook over lowGive heat until chicken cooked through and thetheGift of isagarlic, Personal beating well.simmer. In large stockThis pot,may heattake oliveupoiltoand saute the depending onion, bell on peppers, shallots barley is tender. 30 minutes the type of barley Stirjalapeno in the flour mixture until5mixed. AddAdd thethe chips and stir again toseason! evenlyand you are and peppers for about minutes. chili powder ad tomatoes Chef this holiday using. distribute. continue to saute for 2 more minutes. Add the chicken stock and squash. Bring to a When the barley is done, add the tomatoes and gift juice,certificates asparagus and peas. Return to Our are Shape and rollfor in 15 theminutes. sugar to lightly Place the balls boil and into then 1-inch reduce balls to a simmer Stir in coat. the cod, shrimp and on beans. simmer. Cover and cook over low heat until the asparagus is tender 5 minutes. with an 1apple slice. always a welcome surprise Cook for about 10 more minutes, until the seafood is opaque, and the squash is the cookie sheet, leaving about 2 inches between. Melt T butter in a large, oven safe, nonstick skillet over medium heat. Add vegetables Preheat Keeplightly On. the oven to 350 Coarsely chop thejuice. remaining garlic clove. Gather basil, orange zest and garlic and until golden anddegrees. cooked through, about 25 minutes. Transfer tender. Stir8-10 in lime andBake thyme. Cook, stirring occasionally, 8-10 minutes, orGood. until the vegetables are Bake for minutes or until browned. Let on panaforunique a few minutes andcoolmake gift too. The World Needs YOU toforBelieve Inrack a large saucepan over medium heat, addinthethe broth, onion, pepper and garlic sprinkle over soup. to a wire to cool completely. cooked through. before transferring to a rack to cool completely. Stephanie professionally trained thescallops Culinary is a and cook for 3was minutes, uncovered. Addatthe andBusiness shrimp,Academy, stir and cook For more information, call 609-841-8567 or In aCertified mediumPersonal bowl, combine the eggs and cheese. Set aside. and Finalist for the Chef, a Certified Food Safety Manager, 2 minutes more or until the shrimp and scallops are just barely cooked through. Giving as a gift? Place muffins in a pretty basket lined with a cloth MeltUSPCA the remaining T of of butter in theFor skillet the vegetables, turning coat the For information, call 609-841-8567 visitmore www.cuttingboardcreations.com. Personal1Chef the Year. morewith information on our servicesatoor napkin. Tie cinnamon sticks around a decorative spoon and include jarGift of vegetables thoroughly. Turn the heat on the pan down to low. Pour the egg mixture over Visit www.cuttingboardcreations.com Certificates, references, and fees, contact Cutting Board Creations, LLC today. 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

Stephanie Hopkins

Cutting Board


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 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 - November/December 2020  

The County Woman’s Newspaper is published bi-monthly in Atlantic, Monmouth and Ocean Counties in New Jersey and is available free of charge...

Atlantic County Woman - November/December 2020  

The County Woman’s Newspaper is published bi-monthly in Atlantic, Monmouth and Ocean Counties in New Jersey and is available free of charge...