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Wellness Event Resident Chef’s Blog:
March 2017
Sweet n Sour Cabbage with Apples
2-3 Tbsp of Avocado oil
1 head of Cabbage
3 Apples, cored and sliced
2-3 Tbsp White Balsamic vinegar
2-3 Tbsp of Honey - Max's Honey House
Salt and pepper, to taste
In a pan over medium heat, add oil, cabbage and apples.
Cook until edges of cabbage turn brown.
Remove from heat and stir in vinegar and honey.
Salt and pepper, to taste
Plate to serve
Salade Niçoise
6 free-range eggs, poached - (poach in water with 1Tbsp of white vinegar and dash of salt)
1/4 cup White Balsamic vinegar
1/4 cup Avocado oil
1 clove of garlic, finely chopped
3 Tbsp freshly chopped fresh thyme
Salt and freshly ground black pepper
1- 2 oz tin of albacore tuna
4 very ripe tomatoes, quartered
16 black olives
4 spring onions, sliced
1 cup of sugar peas, topped & tailed
1 head of red leaf lettuce, washed and torn into bite-sized pieces
1 head of romaine lettuce, washed and torn into bite-sized pieces
Poaching the eggs:
Make sure your eggs are really fresh.
Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into a ramekin or cup.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Simmer for 3 minutes,
Remove from water with a slotted spoon and place on paper towel as to absorb water
In a small bowl, combine the dressing and fish
In a large bowl, toss the remaining ingredients and drizzle dressing over top to incorporate
Spread on a platter and top with the poached eggs
Pesto Pasta Primavera
2-3 Tbsp of Avocado oil
1 Onion, chopped
2 cloves of Garlic, minced
1 head of Cauliflower, cut into bite sized pieces
2 Carrots, sliced
1 bunch of Purple Kale, chiffonade
Fresh Spinach Pasta, 9 oz package
1/4 cup of water
Pesto, Bitchin' Sauce
Sheep milk cheese, shaved with peeler
In a pan over medium heat, add oil, add onion, garlic, cauliflower, and carrots. Cook until edges of vegetables turn brown.
Add kale, pasta, and water. Cover the pan to until kale is wilted and pasta is al dente.
Remove from heat and blend in the pesto.
Plate and top with as much shaved cheese as you would like
February 2017
Rhubarb Blood Orange Compote
3 cups of diced rhubarb
1/2 cup of water
4-5 Tbsp of Honey - Max's Honey House
1 teaspoon of cinnamon
3 cups of diced blood oranges
In a pot over medium heat, cook the first four ingredients until rhubarb is soft. Add oranges and stir to blend. Can be eaten as is or put onto a plain scone with a slice of Lionza Cheese
Strawberry Chocolate Salad
1 Head of Red Leaf Lettuce, clean and torn into bite sized pieces, JR Organics
1 basket of strawberries
1/2 cup of Cacoa beans, chopped
1/2 cup of Dried Cherries from Smith's Farm
1 apple, diced from Smith's Farm
1/2 cup of shaved sheep’s milk cheese, Van Ommering Artisan Cheese
Dressing:
3 Tbsp of Avocado Oil from Pacific Culinaria
3 Tbsp of White Balsamic Vinegar from Pacific Culinaria
3 Tbsp of Honey - Max's Honey House
Place all of the ingredients into a large bowl and toss.
In a small bowl blend the dressing ingredients until smooth.
Drizzle over salad to coat evenly.
Plate to serve
Lemon Lavender Chicken Risotto
3 Tbsp Avocado oil from Pacific Culinaria
1 pound boneless, skinless chicken, cut into 1/2-inch pieces, from De-La Ranch
Zest of on lemon
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 qt of chicken broth or vegetable stock, more if needed
1/2 cup chopped onion, Luis Suarez
3 cloves of garlic, diced fine
1 1/2 cups arborio rice
1/2 cup grated sheep’s milk cheese, Van Ommering Artisan Cheese
Juice from one lemon
2 tablespoons Dried Lavender
In a large pot, heat the Avocado oil over moderate heat.
Add the chicken, zest of lemon, 1/4 teaspoon of the salt, and the pepper.
Cook until the chicken is just done, 3 to 4 minutes.
Add the onion and garlic then cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.
The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
Cook the rice in this way until tender, 25 to 30 minutes in all.
The broth that hasn't been absorbed should be thickened by the starch from the rice.
You may not need to use all the liquid, or you may need more broth or some water.
Stir in the sheep’s milk cheese, lemon juice and the lavender and heat through.
Serve the risotto with additional sheep’s milk.
January 2017
Vista Farmer's Market Hoppel Poppel
According to Wikipedia the term comes from a German contraction of 2 words roughly the sense that popelige (meager) leftovers and hopsgehen before (spoil). It is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs, it's one of those great quick recipes for breakfast, lunch or dinner.
2-3 Tbsp Avocado oil
1 lb vegetables, cut into bite sized pieces - I used butternut squash and golden beets (chiffonade beet greens and reserved)
1 onion, chopped
1 to 1 1/2 lb potatoes, cut into bite sized pie - I used a golden sweet potato
6 to 8 eggs
4 oz of Lionza Cheese, grated
2-3 of water
Salt and pepper
Pour oil into a skillet over medium heat. Add vegetables, onion and potatoes.
Cook until parts are tender but firm, about 20 minutes.
Add reserved beet green and cover to steam for about 3-5 minutes.
In a bowl, whisk the eggs, cheese and water together.
Pour egg mixture into vegetable and stir until eggs are cooked.
Add salt and pepper to taste.
If you have any cooked meats on hand, they can be added as well
Blackberry Grapefruit Salad
2 tablespoons Avocado oil
2 tablespoons White Balsamic Vinegar
1 tablespoon honey - Max's Honey House
salt and pepper to taste
2 quarts of butter lettuce, torn into bit sized pieces
2 cups of blackberries
2 cups of grapefruit, cut into bit sized pieces
In a small bowl, combine oil, vinegar and honey. Add salt and pepper to taste
In a large bowl add lettuce and dressing. Toss until all leaves are coated
Add blackberries and grapefruit. Toss to disperse fruit
Plate and enjoy!
Thai Red Curry Peanut Chicken
1 small eggplant, diced
Salt
2 tablespoons Avocado oil
1 lb of chicken, cut into bit sized pieces
2-3 tablespoons Thai Red Curry spice (from Savory Spice Shop Encinitas, CA)
2 carrots, sliced thin
1 onion, chopped
2 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 zucchini, diced
3/4 cup smooth peanut butter (almond butter can be used)
1 15 oz can of unsweetened coconut milk
1 tablespoon honey - Max's Honey House
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh lime juice
2 cups cherry tomatoes, cut in half
1/2 cup chopped fresh cilantro
In a colander, toss eggplant and salt together. Allow to stand for 20-25 minutes. Rinse eggplant and pat dry with paper towels
In a large pot, add oil, chicken and spice. Coat chicken with oil and spice. Cook for about 5-10 minutes until golden brown on the outside.
Add carrots and cook for about 3-4 minutes.
Add onion, garlic, ginger, and zucchini. Cook for about 3-4 minutes.
Add peanut butter, coconut milk, honey and pepper.
Bring up to a boil and add lime juice, tomatoes and cilantro.
Remove from heat.
Ladle over a bed of rice and serve
December 2016
Cheese topped with dates, walnuts and honey
A slice of cheese, 1 x 1 x 1/4 inch
1/2 walnut
1/2 medjool dates, pitted
A drizzle of honey - optional
Place cheese on the plate. Top with the walnut and then the date. A drizzle of honey can be added if desired.
Pan Seared Brussels Sprouts
4 cups Brussels sprouts
1/2 of an onion
3 cloves of garlic
6 tablespoons Avocado oil
1 teaspoon salt
1 teaspoon ground black pepper
Rinse the Brussels sprouts under cold water. Place on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
Add the oil to pan. Add the Brussels sprouts, onions and garlic stir frequently. Sauté until the sprouts begin to brown. Season with the salt and pepper.
Pan Seared Chicken Thighs with a Balsamic Vinegar and Jam Glaze
2 tablespoons Avocado oil
4 cups of vegetables, cut into bite sized pieces, such as purple sweet potatoes, onions, butternut squash, and red carrots
1 lb of deboned chicken, cut into bite sized pieces
1/2 cup white balsamic vinegar
3 tablespoons Lemon Meyer Jam
Salt and freshly ground black pepper
In a large skillet, add the oil and vegetables. Cook until vegetables are al dente, about 8 minutes. Remove from pan and set aside
Add chicken to pan and sauté until golden brown and cooked through, about 10-12 minutes.
Add vinegar and jam to the pan to deglaze and stir to the coat the chicken
Add the vegetables back into the pan and toss to thoroughly coat.
Plate to serve.
November 2016
Mushroom and Chicken Risotto
3 Tbsp Avocado oil from Pacific Culinaria
1/2 pound mushrooms, cut into thin slices, The FunGuy
1 pound boneless, skinless chicken, cut into 1/2-inch pieces, from De-La Ranch
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 qt of chicken broth or vegetable stock, more if needed
1/2 cup dry white wine
1/2 cup chopped onion, Luis Suarez
3 cloves of garlic, diced fine
1 1/2 cups arborio rice
1/2 cup grated sheep’s milk cheese, Van Ommering Artisan Cheese
2 tablespoons chopped fresh parsley
HOW TO MAKE THIS RECIPE
In a large pot, heat the Avocado oil over moderate heat.
Add the mushrooms.
Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.
Add the chicken, 1/4 teaspoon of the salt, and the pepper.
Cook until the chicken is just done, 3 to 4 minutes.
Remove the mixture from the pan.
In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat.
Add the onion and garlic then cook, stirring occasionally, until translucent, about 5 minutes.
Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice.
Cook, stirring frequently, until all of the wine has been absorbed.
Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.
The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
Cook the rice in this way until tender, 25 to 30 minutes in all.
The broth that hasn't been absorbed should be thickened by the starch from the rice.
You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the sheep’s milk, and the parsley and heat through.
Serve the risotto with additional sheep’s milk.
Black Bean Vegetable Soup
1 small butternut squash, peeled and diced
1/2 white onion, diced, from Luis Suarez
2 large tomatoes, diced, from Luis Suarez
1 bell pepper, diced, from
1 carrot, sliced, from
1 quart vegetable stock
1 tsp each chipotle, cocoa powder, cumin and paprika
1-14.5 oz canned of black beans, drained
Place the vegetables, stock and spices into a pressure cooker.
Cover and bring up to pressure.
Drop the temperature and maintain the pressure for 15 minutes.
Release pressure at once.
Remove lid and stir in drained beans.
Ladle into bowls.
Can be served with a slice of corn bread!
Dry Rub Banana Split
One Banana – split down the middle and placed into a bowl
½ cup of frozen yogurt or ricotta cheese – placed over top of banana
2 cups of Fresh Seasonal Fruit such as apples, mango, melon, oranges, papaya, or strawberries – cut into bit sized pieces.
2 Tablespoons of Molasses – drizzled over the top
¼ cup of nuts – optional (Granola Cereal* can be used to give a special crunch in place of nuts) – tossed over all
1-2 Teaspoons of New Mexico Dry Rub – sprinkled evenly
This is a great dessert or breakfast dish anytime!
October 2016
Mushroom Stuffed Buckwheat Crepes
3 Eggs, from De-La Ranch
3/4 cup of Buckwheat Flour
¼ cup of rice flour (or unbleached wheat flour)
1 1/2 cup Milk – divided into halves
Mix flours together – divide into halves
Place eggs into a bowl and whisk with a French Whip for 15-30 seconds
Add ½ of the flours and whisk for 15-130 seconds
Add ½ of the milk and whisk for 15-30 seconds.
Add remaining flours and whisk for 15-30 seconds.
Add remaining milk and whisk for 15-30 seconds
Batter can be put into the refrigerator for up to 1 hour.
Heat grill over moderate heat and lightly oil. When a drop of water ‘dances’ on the grill, pour 3-4 tablespoons of batter on it. When the bottom is lightly browned, turn to cook the other side.
Mushroom Filling
3 Tbsp Avocado oil from Pacific Culinaria
8 oz of mushrooms, cleaned and chopped
1 onion, chopped
2 cloves of garlic, minced
1 tsp of Thyme leaves
1 cup plain yogurt or sour cream
Pour oil into a large skillet over high heat. Add mushrooms, onion, garlic, and thyme. Cook until edges are a bit brown, about 5-7 minutes. Remove pan from heat and fold in yogurt or sour cream.
To Serve
Use about 2-3 Tbsp of mushroom filling per crepe.
Egg Scramble – with some many fresh vegetable around the market and farm fresh eggs from De-La Ranch, it was time for a Vista Farmer’s Market Egg Scramble.
Vista Market Pressure Cooker Coq Au Vin
1/2 pound bacon, from De-La Ranch
1/2 pound mushrooms, sliced, The FunGuy
2-1/2 to 3 pounds chicken, cut up from De-La Ranch
1 onion, diced
1 large carrot, sliced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 large potato, sliced (I used sweet potato as that was available from Hamlow Ranchers)
1 cup white wine
1 cup of broth
1 teaspoon chopped fresh thyme OR ½ teaspoon dry thyme
1 small bay leaf
Fry bacon in a 6-quart pressure cooker until crisp; remove, crumble, and set aside.
Sauté mushrooms in bacon drippings; remove and set aside.
Brown chicken a few pieces at a time; set aside.
Sauté onions, garlic and carrots.
Return all chicken and bacon to pressure cooker.
Combine wine, broth, thyme, and bay leaf; pour over chicken.
Close pressure cooker cover securely.
Place pressure regulator on vent pipe.
Cook for 8 minutes, at 15 pounds pressure.
Cool pressure cooked at once.
Remove bay leaf, add mushrooms and bacon to the pot, return to the burner, and simmer until heated through.
September 2016
Autumn bring a fruitful harvest with a great variety of fruits and vegetables from which to choose.
Our first dish was Rosehip Applesauce. It makes a great Autumn topping on pancakes or crepes
4 Cups of Cored, Peeled Apples
½ cups of Rose hips
1 cup filtered water
1 to 2 Cinnamon Sticks
3 to 4 Whole Cloves
3 to 4 Tbsp of Maple Syrup
Place all ingredients, except Maple syrup into non-reactive container.
Cover and simmer for 20 minutes until apples are soft.
Remove cinnamon and clove
Press through a food mill and add Maple syrup to taste.
Second dish was inspired by the available vegetables of the day, Vista Farmer’s Market Ratatouille
3 Tbsp Avocado oil from Pacific Culinaria
1 onion, chopped
1 bell pepper, chopped
2 cloves of garlic, diced fine
1 eggplant, diced
1 zucchini, sliced
2 large tomatoes, diced
½ cup of basil leaves, chiffonade
Salt and pepper, to taste
Pour oil into a large skillet over high heat. Add onion, bell pepper and garlic. Cook until edges are a bit brown, about 5-7 minutes
Add in eggplant and zucchini and cook until edges are a brown.
Add tomato and basil. Cover pan with lid and simmer for 20 minutes.
Serve along with a slice of bread from Le Rendezvous French Bakery and a bit of grated sheep’s milk cheese from Van Ommering Artisan Cheese
Our last dish of the day was Butternut Squash Ginger Soup
1 butternut squash (about 2 pounds total), cubed seeded
1 onion , diced
1 tablespoon maple syrup
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1 cinnamon stick
1 qt vegetable stock
Plain yogurt or sour cream
Place all ingredients into a stock pot, except yogurt or sour cream, and simmer until squash is tender, approximately 20-30 minutes.
Remove from heat.
Take out cinnamon stick
Puree soup until smooth in a blender
Return to pan to heat up.
Ladle into bowls and top with a dollop of cream
August 2016
Our first dish was Pasta e Fagioli –
3 Tbsp Avocado oil from Pacific Culinaria
1 large onion, chopped from Luis Suarez
1 large carrot, chopped from Luis Suarez
1 large celery stalk, chopped from Luis Suarez
1 large bell pepper, chopped from Luis Suarez
2 large garlic cloves, minced from Schaner Farms
1/4 teaspoon chile flakes
1 quart of vegetable stock
3 large tomatoes, diced
1/2 pound pasta, such as penne
1 15-ounce cans cannellini
1/4 cup chopped parsley
1/4 cup chopped basil
Salt and black pepper to taste
A bit of sheep’s milk cheese from Van Ommering Artisan Cheese shredded or shaved, to top
Heat the oil in a large pot over medium-high heat. Sauté the onion, carrot, celery, and bell pepper for 2-3 minutes until they are soft and translucent. Add the garlic and chile flakes, sauté another minute.
Add the vegetable stock and tomatoes and bring to a boil. Add the pasta and cook at a strong simmer. When the pasta is al dente, add the beans, parsley, basil and cook another 2-3 minutes.
Add salt and black pepper to taste.
Top with a bit of shredded or shaved Cheese
Second dish was inspired by the Italians, Almond Stuffed Figs
Slice a fig in half
Set the fig, fruit side up, onto a piece of shaved sheep’s milk cheese from Van Ommering Artisan Cheese and insert an almond from Hopkins AG
Drizzle about ¼ teaspoon of White Balsamic Vinegar from Pacific Culinaria
A great combination of sweet, salt, soft, and crunchy, all in one bite!
Our last dish of the day was Poached Salmon
3 Tbsp Avocado oil from Pacific Culinaria
1 lb of assorted vegetable - Carrot, celery & onion, chopped from Grayton Family Farms
1 cup of white wine
1 bay leaf
1 lemon, sliced from Grayton Family Farms
2 black peppercorns
Pinch of sea salt
2 cups of vegetable broth
1 lb of salmon from our Fish Guy
Assorted Lettuces such as red leave and butter
Simple Vinaigrette – equal parts of Avocado Oil and White Balsamic Vinegar from Pacific Culinaria
Heat the in a large pot over medium-high heat. Sauté the vegetables for 2-3 minutes, until they are soft and translucent. Remove from pan and set aside
Deglaze the pan with the white wine
Add bay leaf, lemon peel, peppercorns, salt and 2 cups of broth. Bring to a boil.
Reduce the heat to low and add in the fish. Add more stock until the fish is just covered. Cover, bring to a boil, and turn off the heat. Leave to steam on top of the stove for about 7-10 minutes or until the fish is opaque. Carefully remove the fish with a slotted spoon and place on bed of greens with pan roasted vegetables and dress with Vinaigrette.
July, 2016
The Vista Farmer’s Market had so much to offer at this time of the year.
Our first dish:
Cooked quinoa with fruit & honey
1 cup dry quinoa
2 cups of water
Combine in a sauce pan, bring to a boil, cover and reduce to as simmer for 15 minutes
Spoon quinoa into a bowl and top with blueberries, raspberries, prickly pear and a touch of Max's Honey. Simple but delicious.
Our second dish was a simple tasty salad of fresh lettuces, seasonal vegetables from Luis Suarez, and a vinaigrette featuring Avocado Oil and White Balsamic Vinegar from Pacific Culinaria
Our last dish of the day was Vista Farmer’s Market was Pressure Cooker Bœuf Bourguignon
1/2 pound bacon, from De-La Ranch
1/2 pound mushrooms, sliced, The FunGuy
2 pounds of stew meat, cut up from De-La Ranch
1 onion, diced from Luis Suarez
1 large carrot, sliced from Luis Suarez
1 clove garlic, minced, Schaner Farms
1/2 teaspoon salt
1/4 teaspoon pepper
1 large potato, sliced (I used sweet potato as that was available from Hamloo Ranchers
1 cup red wine
1 cup of broth
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dry thyme
1 small bay leaf
Fry bacon in a 6-quart pressure cooker until crisp; remove, crumble, and set aside.
Sauté mushrooms in bacon drippings; remove and set aside.
Brown meat a few pieces at a time; set aside.
Sauté onions, garlic and carrots in pressure cooker.
Return all meat and bacon to pressure cooker.
Combine with wine, broth, thyme, and bay leaf.
Close pressure cooker cover securely.
Place pressure regulator on vent pipe.
Cook for 12 minutes, at 15 pounds pressure.
Cool pressure cooked at once.
Remove bay leaf, add mushrooms and bacon to the pot, return to the burner, and simmer until heated through.
May, 2016
We explored Salads for Breakfast as suggested by the Longevity Diet. In this plan, one would eat a 2 lb salad for breakfast that would sustain you throughout the day. As someone who loves salad, salad for breakfast is not a foreign concept. My suggestion is a variety of lettuces, multiple fruits and/or vegetables, and a protein source.
Our first salad:
Fruit and Cheese – Assorted in season lettuces such as romaine and red leaf, blueberries, raspberries, rough cut walnuts from Hopkins AG, and grated sheep’s milk cheese from Van Ommering Artisan Cheese. They were dressed with a bit of Avocado Oil and White Balsamic Vinegar from Pacific Culinaria.
Our second salad:
All Vegetable Salad - Assorted in season lettuces such as romaine and red leaf, grated carrots and beets, halved tomatoes, chopped green onions and bell peppers from Luis Suarez, sliced mushrooms from the FunGuy and sliced salami. They were dressed with a bit of Avocado Oil and Balsamic Vinegar from Pacific Culinaria and served with a slice of bread from Le Rendezvous French Bakery.
Our Vendors:
https://www.facebook.com/pages/Van-Ommering-Artisan-Cheese/658250534304238
http://www.thefunguymushrooms.com/
http://www.pacificaculinaria.com/
http://www.lerendezvousfrenchbakery.com/
http://www.foodpolitic.com/meet-californias-schaner-farms-no-certification-required/
