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FabulousFFood Fabulous ood Fabulous Food

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Springing into Fresh Vegetables Here Comes Summer! Crazy for–Comfort Food Holiday Giving Foodie Style

As we come into the spring season and (hopefully) shake off theIt’s end of winter doldrums, we are startingweather, to think more finally here! Warm (and humid) lots The holidays are here! This is my favorite time of year, despite about the fresh produce that will start to pop up in our grocery of fun ith and Time at the beach or in the back thesun. holidays approaching, thoughts naturally the While cold weather thattocomes with this festive season. Cold stores. we’ve been able to get “fresh” produce all through yard. Life seems slow down a bit, despite turn to food, friends and family. Here arehectic weather leaves us craving comfort foods and nothing says the schedules winter,some it won’t be longalternatives until things grown more locallycomfort will all around. Produce is in abundance here healthy to the abundance of of like a great casserole followed by cookies and maybe even a cup start– to available. (Think about thoseand wonderful greens and in be the stores, farmers markets roadside stands cookies that are always around this time of year. Better chocolate! Casseroles are notorious forhave being heavy, but small Jersey asparagus!) That means that you’ll the chance to eat –hot and the focus isgreat on healthy, delicious and fresh. options for you andthem for gift-giving as well! changes can make lighter and healthier while still providing meals prepared with lots of fresh items that haven’t had to travel While that is the focus of Cutting Board Creations all the comfort that wetoallyour crave at this time of year. Healthy Apple Walnut Muffins – Makes long distances to get are a12few that year time ofplate. yearHere provides an dishes even Chefround, Steph withthis Cutting Board Creations is happy to prepare these andbetter other 2 cups flour you.to might inspire Don’t orofthe to do prevent all this opportunity take allofdesire the wonderful delicious, healthy meals justhave foradvantage youthe whentime the demands your schedule 1 tsp baking soda yourself? Contact Chef Steph Cutting Board Creations and you from being able to doonly so. Stephanie was professionally trained at the Culinary flavors that can bewith appreciated with truly local 1/4 tsp ground cinnamon she’ll do allAcademy, the work for you.Personal Simply heat and eat! Business is a Certified Chef, a Certified Food Safety Manager, produce. 1/4 tsp ground ginger and Finalist for the USPCA Personal Chef of the Year. For more information If you’d like to enjoy the bounty and beauty of summer but don’t have the time on our services or Gift Certificates, references, and fees, contact Cutting Board desire to cook,allspice perhaps it’s time for a Personal VEGETABLE Chef. As a Certified Personal Chef 1/4 ortsp ground and owner of Cutting Board Creations, LLC, I take care of all the menu planning, Creations, LLC today. 1/4 tsp ground nutmeg FRITTATA grocery shopping, cooking, packaging and clean up of your meals, leaving a kitchen 1/4 that tspIsmells salt wishgreateach of you a wonderful holiday season and a refrigerator full of delicious– dinners. All4-6 the cooking isand done in Serves 2 eggs your home, and I bring all the supplies and equipment needed to prepare your Breakfast for dinner? Yup! Inpretheplus very for thewithcoming approved, customized menu me. Mealsyear. are ready to heat and eatselection within minutes. 1 cup 2 Tbest apple juice this dish a colorful of As a certified Food Safety Manager, I follow strict guidelines for food safety and vegetables pair with protein rich concentrate, frozen and thawed sanitation with your healthSCALLOPS and safety being of WITH utmost importance. SHRIMP AND – 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 JULYcored 4 BURGERS 1/2 cup onion, chopped 2 small Granny Smith apples, peeled, and chopped free to1/2 mixcup up the vegetables based on what you like and – Serves 8what’s available. Just make red bell pepper, chopped 1/3 cup walnuts, chopped 2 pounds beef, lean sure to2 cut themcloves, into pieces of a similar size so that they allground cook consistently. garlic minced 1 small Granny Smith apple, peeled cored and cut into 12 thin 14 oz diced tomatoes with 8 oz fresh scallops, cut in half if • 2T butter basil, garlic and oregano, slices, for garnish too large • 1 onion, chopped drained 8 oz shrimp, shelled andsliced deveined • Preheat 1 small zucchini, thinly oven to 375 degrees. Prepare muffin1 pan spraying or lining with cup by mozzarella cheese, 2 roma tomatoes, seeded and chopped papers. •12 1muffin cup mushroom, slicedlowfat cubed 1/2 cup cottage cheese, together flour, baking soda, cinnamon, ginger, nutmeg and 3/4 cupallspice, bread crumbs • Mix 1 large red bell pepper, diced 1/2 cup plain Greek yogurt, lowfat 3 T basil, fresh, chopped salt in a medium bowl. • 1 cup asparagus, cut into small pieces 1/4 cup fresh basil, slivered 4 T balsamic vinegar together eggs,dried apple juice and buttermilk in a large bowl. Stir the flour T dry white wine • Mix ¼2tsp thyme, 2(whole garlic cloves, minced mixture into the egg mixture until the dry (you ingredients are just moistened, 3 cups pasta, cooked and drained grain or high • 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. substitute or a mixture of eggsCombine and egg whites, as desired) all the ingredients, except for the 1/2 cup mozzarella cheese, lowfat, Spoon batter into the prepared pans, fillingshredded cups about 2/3 full. Garnish • 2T parmesan cheese cheese, together and form into 8 patties. Stuff 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 nextAND day!) LENTIL Drain and vegetables into a large bowl and mix with the tomatoes.

In a food SALAD processor, combine the cottage cheese, yogurt, basil, wine and any PASTA Pumpkin Bread seasonings you’d like to add. Add this to the bowl. WITH 2 Add cups flour theSUMMER 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 VEGETABLES Sprinkle parmesan cheese over 4 the top and bake, uncovered, for 20-30 minutes 1 tsp baking soda Serves 4 - Serves Barley is paired with fresh until hot and bubbly. 1/4 Fresh tspvegetables bakingtossed powderspring vegetables and chicken with and pasta andin this 1/2lentils tsp salt LOW FAT GINGER WHITE CHOCOLATE CHUNK tasty soup. Again, feel free to mix finished with a Dijon 1 1/2cups sugar Balsamic Vinaigrette. Feelon your up the vegetables based COOKIES – Aboutoil 30 3/4tocup vegetable free substitute vegetables preferences. Don’t like barley? Use So cookies aren’t necessarily healthy, but in this recipe apple butter replaces based on your preference. 3 large eggs rice, pasta or farro instead, just butter provides layer of flavor a spice Just make sure to cut another all the vegetables aroundtothe same cookie size. that tastes so 1 tspand vanilla adjust the cooking time appropriately.

SPRING CHICKEN AND BARLEY SOUP

wonderful this time of year. VINAIGRETTE 1 tablespoon cups shreddedolive freshoil pumpkin 22•3cups flour 1/2 tablespoons balsamic • 1/2 cup onion, finely cup toasted pumpkin vinegar seeds 211tsp baking soda tablespoon shallot, minced chopped 1/2 tsp salt 1 1/2 teaspoon Preheat ovengarlic to 350minced degrees. Prepare pans. This recipe will make one 11• T ground ginger 1/2 cup celery, finelymultiple chopped tablespoon Dijon mustard large loaf, or you can make smaller ones. 21• tsp ground cinnamon 2 garlic clove 1/2 tablespoon olive oil baking soda, baking powder and salt together. Sift the flour, cinnamon, 1/2 tsp ground cloves •In a6 separate cups chicken low-fat, reduced bowl, mixbroth, the sugar, vegetable oil, eggssodium and vanilla. SALAD 1/4 tsp ground mace • 12 ounce chicken breast, boneless, skinless, into 1 cup ornutmeg vegetable broth Combine both mixtures and fold in the shredded pumpkin cut and pumpkin 1/4 tspchicken ground cubes 1/2 cup green lentils 3/4 cupWhen appleall butter seeds. are incorporated, pour into pans. 1• bay leaf 1/2 cup brown sugar 1/3 cup pearl barley Bake one large loaf for 30 minutes or until cooked throughout. (Smaller cup pasta (orecchiette is a nice option) 12•loaves large egg 1 15will oz. diced tomatoes take less time, so check!) Cool for 15 minutes in the pan. 1 cup zucchini diced 1/4 cup molasses •3/4 1cup cup(s) asparagus trimmed and diagonally Remove and put loaf on a cooling rack to cool completely. sliced 1/4 inch cherry tomato halved 1 tsp vanilla extract • 1cup cup peas 1/2 red bell(get pepper diced grain such as demerara) 1/3 cup sugar a coarse Giving as a beans gift? Wrap tightly and put into a pretty basket or box. • 1/2 cup fresh basil leaf - torn cup yellow diced 11/2 cup white chocolate chips or chunks Give with small decorative plates and a pretty knife. If this is for a coffee 1/2 red onion diced • Preheat 1cup tablespoon orange zest oven to 350 degrees. Line 2 pans with parchment paper. lover, why not give with coffee and coffee 2 tablespoons fresh basil,over chopped Heat oil in large saucepan medium heat;mugs. add onion and celery and cook, stirring,

Combine the flour, baking soda, salt, ginger, cinnamon, cloves, mace and 2until tablespoons fresh parsley, chopped beginning soften, 2-4 minutes. Grate or finely chop 1 clove garlic; add to the pan nutmeg; set aside.toParmesan 2and tablespoons cheese cook, stirring, until fragrant, about minute. broth, Beat the appleoregano, butter anddried sugar until 1fluffy. AddAdd in the egg, chicken molassesand andbarley; vanilla,bring 1/2 teaspoon to a gentle Cover and cook over lowGive heat until chicken through and thetheGift of isacooked Personal beating well.simmer. 1/2 teaspoon thyme, dried barley is tender. This may take up to 30 minutes depending on the type of barley you are in the flour mixturecombine until mixed. the chips stir again toseason! evenly Stir To prepare vinaigrette, first 7Add ingredients inand blender; process until well Chef this holiday using. distribute. blended. When the barley is done, add the tomatoes and gift juice,certificates asparagus and peas. Return to Our are Shape To prepare salad, combine and bay leaf incoat. saucepan; to aon boil. into 1-inch balls andbroth, roll inlentils the sugar to lightly Place bring the balls simmer. Cover and cook over low heat until the asparagus is tender 5 minutes. with an 1apple slice. Reduce heat and leaving simmer about 25 minutes or until lentils are tender. Drain andsurprise rinse with always a welcome cookie sheet, 2 inches between. eachnonstick patty with a cube cheese and for at the Melt T butter in a large, oven safe, skillet overofmedium heat.refrigerate Add vegetables Preheat the oven to 350 degrees. Coarsely chop the garlic clove. Gather basil, orange zest and garlic and until lightly golden cooked through, 25 Transfer cold water. bayremaining leaf. least 30and minutes (This willminutes, help about to or hold theminutes. burgers together andBake thyme. Cook, stirring occasionally, for 8-10 until the vegetables are when Bake forDiscard 8-10 minutes or until browned. Let cool on panaforunique a few minutes and make gift too. Inrack a large saucepan over medium heat, add the broth, onion, pepper and garlic sprinkle over soup. to a wire to cool completely. before Cook pasta according to package directions. Drain and rinse with cold water. they are put on the grill). Grill to your liking, turning once. Serve cooked through. transferring to a rack to cool completely. and cook for 3 minutes, Add thebasil scallops and shrimp, stir and cook Combine all ingredients and toss well with vinaigrette. This dish is best enjoyed burgersuncovered. topped In a medium bowl, combine the eggswith andfresh cheese. Setleaves aside.and sliced tomatoes. 2 minutes more or until the shrimp and scallops are just barely cooked through. cold or at room temperature. Toss slightly before serving. Giving as a gift? Place muffins in a pretty basket lined with a cloth Melt the remaining 1 T of butter in the skillet with 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 oror visit www.cuttingboardcreations.com. Formore moreinformation, information,call call 609-841-8567 609-841-8567 or visit www.cuttingboardcreations.com. 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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