Showing posts with label Healthy. Show all posts

Monday, June 27, 2016

PEACHES & BACON!!! A beautiful Summer Salad

Peaches & Bacon Salad

& 16 Health Benefits of Peaches!

Great summer salad with a ridiculous amount of nutrition (read article below!) and perfect for the summer! Not to mention it’s tastes Gorgeous!

Mixed greens with Arugula

Peaches -sliced

Bacon -cut (not crunchy)

Chopped Shallots

Chopped Oregano

Balsamic Glaze ( reduce for 15 minutes, add a teaspoon of honey and pinch of salt)

Extra Virgin Olive Oil, Salt, Pepper.

16 Health Benefits of Peaches

By: Diana Herrington

Peaches have been grown for centuries. They were first cultivated in China where they are considered a symbol of immortality and friendship.

I consider them a key powerfood along with staples like apples and pears. I just wish they were available longer!

16 Ways Peaches Fortify Your Health

1. Peaches are the perfect snack food for losing weight. A peach makes you feel full and keeps you from overeating. The bonus: one peach only contains about 35-50 calories and no fat!

2. Fight obesity-related diabetes and cardiovascular disease. Peaches are rich in phytochemicals called phenols that act as antioxidants.

3. Keep the skin healthy. Vitamin A and C make peaches a great natural moisturizer; they’re often used in cosmetics. These vitamins can help regenerate skin tissue.

4. Reduce hair loss with its positive effect on the scalp.

5. A healthy stress-reliever that helps reduce anxiety. Peaches are often referred to as the ‘Fruit of Calmness’ in Hungary.

6. Helps prevent cancer with selenium — a mineral with antioxidant properties that may help protect cells from damage.

7. Peaches can help remove worms from the intestines.

8. Have a diuretic effect which helps cleanse your kidneys and bladder.

9. Peaches can calm an upset stomach.

10. Compounds in stone fruits could help with “metabolic syndrome,” according to Dr. Luis Cisneros-Zevallos, AgriLife Research food scientist involved in a study at the American Chemical Society in Philadelphia. Cisneros-Zevallos says, “Our work indicates that phenolic compounds present in these fruits have anti-obesity, anti-inflammatory and anti-diabetic properties in different cell lines and may also reduce the oxidation of bad LDL cholesterol which is associated with cardiovascular disease.”

11. Those suffering from gout and rheumatism are recommended by dieticians to eat peaches because peaches tend to have a diuretic and a light laxative effect.

12. Peaches are thought to be an aphrodisiac.

13. Peach flowers have sedative properties . A remedy for restlessness includes boiling peach flowers in water along with some honey.

14. Inhibit tumour growth activity. Peaches have excellent antimicrobial and antioxidant activity according to research.

15. Chronic bronchitis, coughs and gastritis are relieved with the medicinal tea of the leaves and bark of peach trees.

16. Peach tea is used as a kidney cleanser in China.

Paired perfectly with a Cheese Souffle

Monday, May 16, 2016

A Robust & Divine Chicken Stock

A Robust & Divine

Chicken Stock

A Simple and Cheap version anyone can do, and You’ll never buy pre-made again.

Chicken Stock is the first thing everyone should spend the time to make at home… after all there is a reason there’s a saying, “it’s Chicken Soup for the Soul,” not to mention a massive collection of books. It is as Soulful and Heartwarming as anything you will ever make and it has a ripple effect to everything it touches.

I didn’t grow up with a lot of money or food in our house. We made due where we could and ate whatever we could find. It was almost always bad and undefinable, it was certainly expired and hardly ever nutritious. However some of my fondest memories were all my brothers and sister sitting together, eating at the table on special days, where we’d have a proper meal. We were together, we laughed, talked, and devoured the food. As I’ve gotten older, I understand how wonderful and important those moments are, as well as how powerful and special a beautiful meal can mean.

This Chicken Stock is more robust, and, the most divine, I’ve ever had. It’s taken me a couple of years to get it just perfect, now, you can even savor it alone. Chicken Stock can be universally used and in substitution for both Beef - if you want more subtle, or Vegetable - if desiring more intensity (and aren’t a vegetarian of course).

I highly recommend making this when you have an extra minute- you really just let it cook itself so you can perfect it between commercial breaks or laundry loads - throw it in the freezer for up to 6 months, and you're always prepared. It will save you when everyone suddenly comes down with the flu, and you need Soup pronto - such as my Chicken Tortilla Soup - or Chicken Dumpling (which I’ll add soon).

More so you just elevated every dish you intend to make using Stock in the future! It’s that extra factor that ‘they’ won't be able to pinpoint, but know there is something special and beautiful about your cooking.

Chicken Stock

Easy / 2-3hrs /Serving 6-7 Qts

*Note - if you make in NYC 6 qts should cost you $16-$18 from Scratch!

That’s $24 if you buy pre-made in the store!

*The rest of the world! $$$ NICE SAVE!!! And Organic without crazy Additives!

Ingredients:

All veg are cut large and quick - you’re not eating them later.

3lbs chicken - rinsed, innards discarded
6 Celery stalks (1 medium-bunch) -(including leaves & Rib)
3 Large Carrots (No need to shave just clean)
1 White onion (if you have left over green onions, shallots… you can use just not Red onions)
1 Large or 2 Small Leeks (CLEANED very well!-it’s easier after cut)
2 cloves garlic - crushed
1 handful Parsley still whole -rinsed well
4 Bayleaf
1 Tbsp Fennel seeds
1 Tbsp Thyme -or handful fresh
5 cloves (whole, if powder - 1 tsp)
1 tsp whole peppercorns

**NO SALT**

EASY 10 STEP by STEP with Pictures:

RINSE CHICKEN WELL. Inside and out.

2) Put whole Bird in pot minus insides. Don’t worry about clipping wings off - though you can if you want to fry those up.

3)Put everything in the pot, fill to top with cold water & room for the boil.

4)Bring boil - without lid on.

5) Drop to a simmer 2 hours. Skim scum off as go. Don’t worry if Chicken is bobbing on top, just roll her over every so often.

Add water as needed, including at end.

6)Once Chicken is cooked thru, pull out. (Check on this at 1 hour if you’re planning to eat the chicken -ie soup or enchilada, so that you can cool it and shred now, otherwise leave it in.)

If you’re using your meat, you can put in freezer for 15 minutes to cool enough to take skin off and shred meat, with out melting everything in the freezer.

7) If you have time - you can let this stock go for another hour to really get the flavor of the vegetables. Or pull it when you’re ready.

8)Pull out the vegetables and discard. (easier this way than dumping.)

9)Strain the broth thru fine sieve

10)Degrease… You have two options. I do both, you can do either or…

a)if you want to use broth right away use a paper towel to pat top and pull grease off.

Don’t worry about the juice, it’ll fall off, mostly the fat will stick to towel if you keep the towel on the surface.

b) if your not using right away let it cool off, chill it, and the fat will have solidified and floated. Easier to remove.

Now you’re finished! You have a gorgeous stock!

Freeze it in portions that make sense for your household. I keep them in quarts and one in the fridge but I cook everyday. I keep the ends of my parsley, carrots, onions, & celery from everything else I make, I freeze it and then -- Stock or Braised dish always ready to go, and those cents all add up!

This stock is incredibly easy to make and you can make substitutions - though I’ve made Gallons and Gallons of stock in different restaurants, and many different ways at home… this one is richer, and simply divine!

CHECK OUT MY WEBSITE HERE

Tuesday, May 10, 2016

Strawberry, Blueberry, & Spinach Salad!

Spring & Summer

Strawberry, Blueberry & Spinach Salad

Blueberry & Strawberry season is here!!! ( May - August)

A gorgeous seasonal salad full of Antioxidants and Superfoods, while titillating the palate!

Incredibly easy to assemble and dazzle.

Chopped Spinach, this seasons Blueberries & Strawberries, Sunflower seeds, chopped Red Onions, drizzled with a Balsamic Glaze, Extra Virgin Olive Oil, kosher salt and freshly ground pepper.

“Super Foods” are low in calories and carbohydrates, high in nutrients, especially a great source of fiber!

While Blueberries are The KING of Antioxidant foods! The highest antioxidant capacity of all fruits & vegetables! Which is good for fighting disease like cancer… and aging! They lower blood pressure and help prevent heart attacks and fight against heart disease. They improve brain function including memory and fight the decline of. They also fight and prevent urinary tract infections common in women much like their cousin the cranberry, although they are insulin sensitive to type 2 diabetes… infact they help fight obesity!

Strawberries - are also high in fiber, vitamin C, and potassium! Though be careful of children’s allergies.

Spinach - Extremely rich in nutrients and low in Carbs! Also full of Antioxidants and again Fiber! An Excellent source of Vitamins A,B,C, & E, Folic Acid, Calcium, Iron, Potassium, Magnesium… all which help fight diabetes, cancers, lower blood pressure, helps eye damage, is an anti-inflammatory, and again fights signs of aging!

Red Onion - Not a Superfood though also full of Antioxidants and are an anti-inflammatory agent, they reduce blood sugar levels, risk of cancer, and improve bone health.

Sunflower Seeds: Nutty in flavor, though also not a Superfood they are an excellent source of fiber!

Balsamic Glaze ( reduce for 15 minutes, add a teaspoon of honey and pinch of salt) Extra Virgin Olive Oil, Salt, Pepper.

Altogether this is a must seasonal salad and great way to introduce all the nutrients you can pack in while feeling satisfied and excited about the wild fun flavors!

Saturday, May 7, 2016

Mother's Day Brunch!!! Homemade Gravlax & the Best Scrambled Eggs you'll ever experience!

Mother’s Day Brunch!

Homemade Gravlax and luscious Scrambled Eggs… the most elegant, delicious brunch!

This is such a Fun morning! It just brings joy to everyone involved and it’s beyond delicious! If you’re not a mother or cooking for one, (I’m not either) this is a gorgeous Sunday Brunch all the same. As we know there is nothing a New Yorker loves more than Sunday brunch... and this one you get to stay in your PJ’s - kids you can too!

Get excited, get proud, and bring the joy and love into your kitchen! This is a very approachable Gravlax to all skill sets in the kitchen, and the best Scrambled eggs you’ll ever have! There is not milk or cheese in the eggs, and it’s such a simple technique - you’ll never make them another way after this. It’s simple, easy, gorgeous, and honestly it’s very affordable. -Even if you live in NYC!

I sincerely encourage you to get the kids involved here! Great opportunity for them to learn, and feel proud of such a gorgeous dish! A Homemade Gravlax! You’re going to cure aka cold smoke your own Salmon! Top that with the most opulent scrambled eggs that are fail proof.

There are many liberties to be taken if you choose… however these are pretty much perfected! My house doesn’t like “smoked salmon” or Goats Cheese, let alone together… UNTIL having these! The salmon is unlike any you’ll have with rich brown sugar, brandy, and red onion combination… it’s simply stunning and the combination is heavenly! (All while full of Superfoods and Super Yummy!)

I chose not to make my own Crumpets, but it’s up to you, as is everything here, however the time and money versus what’s available fresh - this is one to go with premaid. Crumpets are currently available at Trader Joe’s though any pre made biscuit by Pillsbury is absolutely perfect for this dish as well. Soft and lightly toasted.

Talking of money and time… It’s simply Cheaper & a Millions times better tasting to cure your own Salmon!!! You’ll never taste one the same as you do your own, it takes literally no time though it requires a bit of attention and heart… and you’re almost done!

If you’re not sure how to pick your salmon ask your fishmonger in the store - or - buy prepackaged that says boneless and skinless, of course farm raised. For the Cheese I bought Chevre with herbs and garlic. You can buy the same or similar or even use Cream Cheese.

The Menu: Crumpet (premade), smoked Salmon - You made!! Yea You! Served over Goat Cheese (or Cream Cheese with or w/o chives), mixed greens -raw, beautifully Scrambled eggs, more dill for garnish.

For the rest of the table you’ve seen - were using a nonfat plain yogurt with fresh fruit rather than or as dessert, as well as your favorite brunch beverage.

Gravlax! (Salmon) - It’s a sweet and delicious, melt in your mouth, gorgeous salmon that’s unlike any you’ve had before. Sweeter than bitter as some cures or brines tend to be.

TIME FACTOR: 18-24 hours curing - No more than 36… and ½ hour prep.

DIFFICULTY: *EASY CLEAN UP - Easy TASTE FACTOR: Amazing!

INGREDIENTS: 8-10 Servings - recommended because you’ll nache!

1 lb deboned SALMON (Skin Off or I’ll show you simple way take off)
¼ sliced Red Onion - optional… adds serious flavor & becomes sweet w/ sugar
½ cup Kosher Salt
1 ½ cup Brown Sugar -tightly packed
¼ cup Dill - chopped
1 Tsp Cracked White Pepper (Don’t substitute for black - pinch red if need )
¼ cup Lemon Juice
1 Tbsp Olive Oil
2 Tbsp Brandy - SUBSTITUTABLE if you don’t use alcohol view notes below

You can go as cheap as want, don’t blow the budget here! One of those tiny airplane bottles are more than enough and cost $1.50!
The alcohol will dissipate and really allow the meat to soak all the flavors and cure in.
**If you choose Not to use alcohol for whatever reason… It’s completely acceptable to use: 1 Tbsp Apple Cider Vinegar & 1 Tbsp Juice(oj, apple, or white grape)

Plastic Wrap

Salmon - boneless and Skinless. If Not, grab the corner skin, do small slits and tears while pulling the skin up. Salmon skin is tough, the meat is thick - stay as close to the skin as possible.

Combine in separate bowls: 1)Salt, Brown Sugar, Dill, and Cracked Pepper. 2)Lemon juice, olive oil, and Brandy.

Cut the Salmon ½ lengthwise

Onions aside for now.

Cover your board well in plastic.

Brush the salmon with the liquid on both sides. Place onions - completely covered in remaining liquid.

layer ½ the sugar mix tight on the board. Place onions in two pockets...

place salmon on top & more onion. The cover completely and tightly with cure mix.

Make Sure to cover all including sides. Squeeze tightly together, and then Wrap TIGHTLY with the plastic wrap.

And again… and again folding it over and over until it is very tight and sealed.

Place in dish to catch any released liquid - put in refrigerator 18-24 hours.

Now that it’s time to serve: Cut open plastic bag over bowl or sink - tons of juice will be released.

Rinse with cold water and pat dry, leave on paper towels several minutes to take excess juices.

Slice at a bias...

TASTE!!! INSANITY!!!

NEXT>>> Eggs: Easy, fun, Yummy! Serves 4 - 6

6 Eggs - Room Temperature
3 Tbsp chilled unsalted butter (cubed)
2 Tbsp chilled unsalted butter - for finish
Cayenne Pepper - pinch
Salt - 2 pinches - to taste - so I used 3! 1 at end with final butter

Garnish - Dill

OTHER:

Crumpets or biscuit
Goat cheese / cream cheese w/ chives
Mixed Raw Greens

The most important thing here is to whisk - constantly! We’re not adding a bunch of extras stuff so pay attention the entire time, don’t walk away, and you’re going to have the most elegant eggs.

Mix first the eggs,Salt, pepper, and 1 Tbsp of butter, then place over Med-Low Heat…