Author Archive for: ‘Denise Simmons, Corporate Executive Chef’

Miriam’s Tortilla Soup

Serves 8
1 T olive oil
2 ea corn tortillas
½ c ea celery & onion, diced small
1 ½ t fresh garlic, minced
2 ½ c marinara sauce
1 ¼ c canned diced tomatoes, with juice
1 qt vegetable broth
3 T fresh cilantro, chopped

Procedure
1. Heat oil in saucepan, medium heat. Fry tortillas until crispy, remove. drain well, set aside.
2. Add celery & onions to pan, sweat 6-8 mins
3. Add garlic, sweat 1 minute
4. Add marinara sauce, diced tomatoes & broth. Bring to boil, reduce heat to medium, simmer 30-45 minutes
5. Crush up fried tortilla, add to soup. Simmer 10 minutes
6. Use immersion or traditional blender, puree until very smooth
7. Garnish with cilantro

Pot Roasted Cauliflower Piccata

Serves 8
1 head cauliflower, bottom & leaves removed, head intact
2 T olive oil
¼ t ea s&p
3 T butter
1 T fresh garlic, minced
3 T ap flour
1 ¾ c chicken broth
1 T fresh lemon juice
2 T capers, with a little juice

Procedure
1. Place cauliflower in cast iron skillet, drizzle oil, s&p
2. Cover with foil, cook 40-60 minutes, 400° oven
3. Sauté garlic in melted butter, in saucepan
4. Combine oil & flour to make paste, add to pan, cook until golden brown
5. Add chicken broth slowly, add lemon juice & capers, bring to boil, simmer 15-20 min
6. Remove cauliflower from pan, top with sauce

Notes:
– to make gluten free use 1 T arrowroot instead of flour
– sub vegetable broth for vegetarian

Pimento Cheese Grits

Serves 8
2 ½ c water
2 ½ c milk
1 c white grits
2 c pimento cheese
s&p

Procedure
1. Bring water/milk to boil, add grits, reduce heat, simmer 20 mins
2. Stir in pimento cheese, s&p to taste
3. Serve immediately
4. Can chill & reheat in casserole, 350° for 30-45 mins

Comfort Pho Bowls

Choose 1 from each grouping:
1. Grain: rice, noodle, quinoa, farro, barley
2. Protein: chicken, shrimp, pork, beans, egg, tofu
3. Veggie: broccoli, squash, brussel sprouts, mushroom, eggplant
4. Greens: kale, spinach, bok choy, swiss chard
5. Broth: chicken, veggie, pork, fish
6. Spice: hot sauce, herbs
7.Crunch: carrots, cucumbers, cabbage, kimchi, scallions, peppers

Per serving, layer in order in wide mouth bowl:
⅓ c cooked grain
⅓ c cooked and chopped protein
⅓ c roasted or steamed veggie
¼ c julienned greens
½ c+ hot broth
spice to taste
top with shredded or chopped crunch

Great way to use leftovers, any combo works!

Minty Chocolate Beet Pudding

Serves 6

1c coconut milk, full fat

4 sprigs fresh mint

½c beet juice**

2c chocolate chips, bittersweet

2t cornstarch

3t water

1/4c sugar

1/4t salt

1t vanilla extract

 

1. Heat coconut milk, on med, to simmering

2. Remove from heat, add mint, cover & seep 30 mins

3. Combine cornstarch & water in bowl, stir to mix

4. Strain coconut milk, discard mint leaves

5. Reheat coconut milk, med heat

6. Add cornstarch mixture, stir until thickened, 2+ mins

7. Stir in beet juice, vanilla, chocolate; mix until smooth

8. Pour into 4oz ramekins

9. Serve warm or cold

**Note: beet juice at Whole Foods, or other specialty

Pumpkin Hummus

2c rinsed garbanzo beans

½c pumpkin purée

1/3c olive oil

1T chopped Italian parsley

1½t apple cider vinegar

½t+ chopped garlic

1½t maple syrup

½t cinnamon

to taste s&p

toasted pumpkin seeds (pepitas)

chopped fresh chives

 

1. Blend all (except chives) in food processor until smooth

2. Add a little hot water to thin to desired consistency

Garnish with toasted pumpkin seeds, chives & maple syrup drizzle

Pumpkin Hummus

2c rinsed garbanzo beans

½c pumpkin purée

1/3c olive oil

1T chopped Italian parsley

1½t apple cider vinegar

½t+ chopped garlic

1½t maple syrup

½t cinnamon

to taste s&p

toasted pumpkin seeds (pepitas)

chopped fresh chives

 

1. Blend all (except chives) in food processor until smooth

2. Add a little hot water to thin to desired consistency

Garnish with toasted pumpkin seeds, chives & maple syrup drizzle

Roasted Brussels Sprouts, Pancetta & Apples

Serves 6

1T olive oil

1lb brussels sprouts, quartered

1 firm, tart apple, diced

1 med yellow onion, diced

3oz thin pancetta, coarsely chopped

2T sherry vinegar

3/4c pure maple syrup

1/8t crushed red pepper flakes

½c spiced pecan pieces

 

1. Heat oven to 400°F

2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat

3. Roast 20 mins, until tender

4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain

5. Whisk together vinegar, syrup, red pepper flakes

6. Toss brussels mixture with ½ (or more) dressing & pancetta

7. Top with spiced pecan pieces

Roasted Brussels Sprouts, Pancetta & Apples

Serves 6

1T olive oil

1lb brussels sprouts, quartered

1 firm, tart apple, diced

1 med yellow onion, diced

3oz thin pancetta, coarsely chopped

2T sherry vinegar

3 3/4c pure maple syrup

1/8t crushed red pepper flakes

½c spiced pecan pieces

 

1. Heat oven to 400°F

2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat

3. Roast 20 mins, until tender

4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain

5. Whisk together vinegar, syrup, red pepper flakes

6. Toss brussels mixture with ½ (or more) dressing & pancetta

7. Top with spiced pecan pieces

Asian Pear Slaw

Serves 10

1½c napa cabbage, thinly sliced

1 asian pear, julienned

1c carrots, julienned

½c red pepper, julienned

½c green onions, thinly sliced

 

Dressing

2t ea minced garlic & ginger

1T fresh cilantro

2T ea low sodium soy sauce & rice wine vinegar

pinch crushed red pepper

1T sesame oil

2T olive oil

to taste s&p

 

1. Prepare veggies, place in bowl

2. Mix dressing ingredients

3. Pour dressing over veggies, mix well

Note: use tamari vs. soy sauce for gluten free

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