Category Archives: Recipes

What do I have in common with a celebrity chef?

Believe me, I’m fully aware that I have very little in common with big-time celebrity food personalities like Cat Cora, Paula Deen, Sara Moulton and Ming Tsai. Nonetheless, I learned this week that we do, in fact, all have one thing in common…

 
We’ve all been guests on Amy Tobin‘s weekly radio show, Amy’s Table!
 
One week ago, I had the fun experience of sitting down with Amy in the Q102 studio here in Cincinnati to tape a segment for her show which aired on Sunday morning. It was a blast and I can’t imagine a more gracious host than Amy!


Amy is a food and lifestyle consultant, a well known media personality, author of Amy’s Table: Food for Families & Friends, host of Amy’s Table on Q102, and Culinary Director at EQ, the culinary school at the Party Source in Northern Kentucky.

We talked about Nourish and the various services we offer, including Nourish@Home. Amy was particularly intrigued by the kitchen makeover service in which we go into a client’s kitchen and spend about a half-day reorganizing the pantry and refrigerator to support her goals for eating well. We make choices about which foods stay, and which ones need to go. Then we organize all the keepers in ways that make it easier to find what they need to make healthful meals and snacks. 
 
After the show, Amy asked if I’d do a guest blog post for her called “A Healthy Meal from a Madeover Pantry” – and so I did. Here’s a link.
 
If you’d like to hear the two-part interview, here’s a link to the page with the .mp3 recording. It’s posted under January 24th and there are two separate links with my name  – just click each one to listen.And in case you’d rather hear from some REAL celebrities, here are links to the interviews with the chefs I mentioned above:Cat Cora
Paula Deen
Sara Moulton
Ming Tsai

Enjoy!

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Beef Daube (because everything sounds better in French)

If the words “beef stew” make you think of an unhealthy concoction in a can, you’re missing the boat! The French have long known that the cure for the winter blahs involves a bubbling pot of beef, slow cooking with vegetables, red wine, and stock. Pair this version of their traditional “Boeuf Daube” with a loaf of crusty bread and a bright green salad (one made with spinach, sliced oranges, and toasted walnuts in a citrus vinaigrette sounds about right) and you have the perfect dinner to warm you from the inside out. God bless the French.

Beef Daube
adapted from Cooking Light 2004 

serves 6

Ingredients 
1 Tbsp. olive oil
 3-4  garlic cloves, crushed
1  (2 lb.) boneless chuck roast, trimmed and cut into 2-inch cubes
 1  tsp. kosher  salt
 1/2  tsp.  freshly ground black pepper
 1  c.  red wine
 2  c. chopped carrot
 1 1/2  c.  chopped sweet onion
 1  c.  beef stock or beef broth
 1  Tbsp.  tomato paste 
1 tsp.   chopped fresh rosemary
 1  tsp.  chopped fresh thyme
 1  (14.5-oz.) can diced tomatoes, undrained
 1  bay leaf 

3 c.   hot cooked whole wheat  noodles
Directions 
1. Preheat oven to 300°.
2. Heat oil in a Dutch oven over low heat. Add garlic; cook 3-4 minutes, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
3. Increase heat to medium-high and add beef to pan. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, salt, pepper, carrot, and next 7 ingredients (through bay leaf); bring to a boil.
4. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.


Note: You can also make this in a slow cooker/crockpot. Simply complete steps 1-3 and transfer mixture to the slow cooker. Cover and cook on HIGH for about 5 hours.
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Snow day = Soup day!

It’s a snowy day here…the kind that makes you want to cozy up inside, light a fire, and make something warm and nourishing for dinner using ingredients you have on hand. Soup fits the bill perfectly if you keep a reasonably well-stocked pantry. I always try to keep cans of beans and chicken broth on hand and chicken breasts in the freezer. You could always substitute a different kind of cheese or eliminate an herb or garnish if you don’t have it handy. But if you’re up for following a recipe,  here’s one of my favorites for you to try on your next snow day. I’m off to don my hat and mittens, retrieve my kindergartener from the bus and prepare for an afternoon of snow-themed fun!


White Chicken Chili 
adapted from Cooking Light 2004
 
serves 8

Ingredients

  • 2 lbs. skinless, boneless chicken breast, cut into bite-sized pieces
  • 2 c. finely chopped onion
  • 2  garlic cloves, minced
  • 2 tsp. ground cumin
  • 1/2  tsp. dried oregano
  • 1  tsp. ground coriander
  • 2  (4.5 oz) cans chopped green chiles, undrained
  • 1  c.  water
  • 2  (15.5 oz.) cans cannellini beans, rinsed and drained (I like Bush’s)
  • 1  (14 oz.) can chicken broth or chicken stock
  • 1/2  tsp. Tabasco sauce 
  • 1  c. (about 4 oz.) shredded Monterey Jack cheese
  • 1/2  c.  chopped fresh cilantro
  • 1/2  c.  chopped green onions

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. 

Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions.

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