Bison Leek Fajitas

A close relative of onions and garlic, leeks are a great source of vitamins A, B6, C and K, as well as many antioxidants. 

Bison Leek Fajitas

By Chef Daniel Chong-Jimenez

Serves 4

 

Ingredients

 

 

8 medium whole wheat tortillas

• 1 pound lean ground bison

• 1 cup leeks, chopped

• 1/2 cup green bell pepper, chopped

• 1/2 cup fresh tomato, chopped

• 1/2 cup plain, nonfat Greek yogurt

• 1/4 cup fresh cilantro, chopped

• 1/4 cup onion, finely diced

• 1 tablespoon fresh lime juice

• 1 teaspoon garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• 1/2 teaspoon dried oregano

• 1 tablespoon extra virgin olive oil

• sea salt and freshly ground black pepper, to taste

 

 

Preparation

 

 

1. Heat a skillet to medium-high heat.

2. Add the olive oil, leeks, peppers and garlic; cook until translucent.

3. Add the bison, cumin and paprika and cook thoroughly, breaking into smaller pieces until the juices have dried.  Keep warm.

4. Season with salt and pepper, to taste.

5. In medium bowl, combine the tomato, onion, oregano, cilantro and lime juice.  Season with salt to taste.

6. Heat the tortillas on a griddle or toaster oven until hot and supple, but not toasted.

7. Arrange a portion of bison mixture on each tortilla.

8. Garnish with the tomato mixture and finish with a dollop of Greek yogurt

 

Make It A Meal

 

CHC suggestion: This Recipe Provides A Complete Meal

 

 

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Polenta Pudding

High in fiber and folate but low in fat, polenta is often served as a savory side. Here, Chef Daniel uses it to make a sweet, gluten-free breakfast treat.

Polenta Pudding

by Chef Daniel Chong-Jimenez

Serves 4

 

Ingredients

 

1 cup dry polenta

• 3 cups skim milk (may use soy or almond milk)

• 1/4 cup raisins (or other dried fruit)

• 1/4 cup walnuts, chopped

• 1/4 cup local honey

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon lemon zest

 

 

 

Preparation

 

 

1. Place polenta, milk, honey, vanilla, cinnamon and nutmeg in medium sauce pot. Place pot on medium-low heat and cook, stirring occasionally, until polenta is tender. Stir in raisins, walnuts and lemon zest.

2. Remove pot from heat and transfer contents to serving bowls. Sprinkle with cinnamon. Serve hot or cold.

 

 

 

 

 

Make It A Meal

 

CHC suggestion: This Recipe Provides a Complete Breakfast

 

 

 

 

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Mushroom Fabada

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin! 

 

Mushroom Fabada

by Chef Daniel Chong-Jimenez

Serves 4

 

Ingredients

 

4 cups medium button mushrooms, stems removed

• 2 cups BPA-free canned cannelini or navy beans

• 2 cups low sodium chicken broth

• 1 cup lean chicken sausage, cut into rounds

• 1 cup whole small shallots, peeled & trimmed

• 1/2 cup celery, chopped

• 1/2 cup carrots, chopped

• 1  tablespoon Spanish paprika

• 1 teaspoon garlic, chopped

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon extra virgin olive oil

• sea salt and freshly ground black pepper, to taste

 

 

 

Preparation

 

 

1. Heat a skillet to medium-high heat. Add the oil and brown the sausage and remove. Add the shallots, celery, carrot and garlic. Cook until translucent. Stir in the paprika and cook for 5 minutes stirring occasionally.

2. Add the mushrooms, beans, broth, sausage and thyme. Bring to a simmer until the mushrooms are thoroughly cooked. Season to taste with salt and pepper. Finish with chopped parsley.

 

 

Make It A Meal

 

CHC suggestion: This Recipe Provides a Complete Meal

 

 

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Swiss Chard Stuffed Creminis

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin! 

 

Swiss Chard Stuffed Creminis

Serves 4

 

Ingredients

 

2 tablespoons extra virgin olive oil, divided

• 12 medium cremini mushrooms

• 2 cloves garlic, minced

• sea salt & freshly ground black pepper, to taste

• 1 bunch Swiss chard, stems removed

• 1/4 cup Parmesan cheese, grated

• 1/2 cup whole wheat panko

 

 

 

Preparation

 

 

1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Bring large pot of water to boil. Place Swiss chard leaves in boiling water and blanch for 2 minutes. Remove, rinse under cold water and drain well, squeezing to remove excess water. Finely chop.

2. Carefully remove mushroom stems from caps and finely chop stems. In large skillet, heat 1 tablespoon oil. Add garlic and cook 1 minute. Add stems, salt and pepper, and cook 4 minutes. Remove skillet from heat. Stir in chard.

3. In medium bowl, combine panko, Parmesan, salt and pepper. Add remaining oil and toss well to combine. Place mushroom caps, cap side down, on prepared baking sheet and stuff each with chard mixture. Top each with a tablespoon of panko mixture. Bake in preheated oven for 20 minutes. Serve warm.

 

 

 

Make It A Meal

 

CHC suggestion: Serve as Party-Starter

 

 

 

 

Jeweled Shrimp Cakes

Pomegranate seeds add beauty to a meal and are good for you, too. 

These little jewels are a rich source of tannins, plant compounds that may help lower LDL cholesterol levels and prevent hardening of the arteries. 

Jeweled Shrimp Cakes

Serves 4

 

Ingredients

 

4 scallions, minced

• 1 cup fresh pomegranate seeds

• Juice of 1/2 lemon

• 1 cup whole grain bread crumbs or panko

• 3/4 pound shrimp, peeled and deveined

• 1 egg white

• 1 teaspoon mustard powder

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon sea salt

• 2 teaspoons extra virgin olive oil, divided

• 1 pound red leaf lettuce, coarsely torn

 

Preparation

 

1. In a medium bowl, combine scallions, pomegranate seeds and lemon juice. Set aside.

2. In food processor, process shrimp into paste, about 1 minute. Place in large bowl and add bread crumbs, egg white, mustard, pepper and salt. Gently shape into eight 3-inch patties.

3. In large nonstick skillet, heat 1 teaspoon oil over medium heat. Add four patties and cook until bottoms are golden brown, about 3 minutes. Flip and cook until golden brown, about 2 minutes. Transfer to plate. Heat remaining oil and repeat with remaining four patties. Divide lettuce among serving plates, evenly top with shrimp cakes and pomegranate salsa.

 

Make It A Meal

 

CHC suggestion: Serve with Garden Salad

 

 

 

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Chicken Paprikash

Hungarian and Spanish paprika, both made from finely ground dried red pepper pods, are extremely high in vitamin C and capsaicin, a powerful anti-inflammatory.

Chicken Paprikash

Serves 4

Ingredients

2 tablespoons whole wheat flour

• 4 teaspoons sweet paprika, divided

• 1/2 teaspoon sea salt

• 1 tablespoon extra virgin olive oil

• 4 6-ounce boneless, skinless chicken breasts

• 1 yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1/4 teaspoon ground cayenne pepper, optional

• 3/4 cup low sodium chicken broth

• 1/2 cup plain low-fat Greek yogurt

Preparation

1. In a shallow bowl, combine flour, 1 teaspoon paprika and salt. Set aside.

2. In large skillet, heat oil on medium-high. Dredge chicken in flour mixture, shaking off excess. Add chicken to skillet and cook until golden brown, 3-4 minutes. Turn and cook other side, about 2-3 minutes. Remove from skillet.

3. Keep skillet on medium-high heat and add onion and bell pepper. Saute, stirring often, until tender, about 5 minutes. Add garlic, remaining 3 teaspoons paprika and cayenne, if desired. Cook, stirring often, until garlic is fragrant, about 1 minute. Add broth, scraping up browned bits from bottom of skillet. Return chicken and any juices to skillet and bring to boil. Reduce heat to simmer, cover and cook until chicken is cooked through, about 10 minutes.

4. Remove chicken from skillet and divide among serving plates. In small bowl, whisk together 2 tablespoons of pan juices and yogurt. Add to skillet, stirring to combine. Bring to gentle boil, stirring until thick and smooth. Spoon over top of chicken and serve hot.

 

 

Make It A Meal

 

CHC suggestion: Basmati Rice and Steamed Green Beans

 

 

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Olive Honey Tapenade

Olives make up the foundation of this delicious dish that can be served with vegetables or whole grain crackers as an appetizer or used as a substitute for less healthy fats such as butter and mayonnaise. Craving a kick? Add 1/4 teaspoon red pepper flakes. 

 

Olive Honey Tapenade

Serves 16 (1 tbsp each)

 

Ingredients

 

• 6 ounces pitted Kalamata olives

• 3 tablespoons capers

• 1 tablespoon fresh lemon juice

• 1 tablespoon local honey

• 1/2 teaspoon sea salt

• 1/4 teaspoon fresh ground black pepper

• 1 clove garlic

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons extra virgin olive oil

• 1 small tomato, diced

 

Preparation

 

1. Place all ingredients except olive oil and tomato in processor and puree until somewhat smooth,

making sure to leave some pieces.

2. Slowly add olive oil to processor and blend.

3. Top with diced tomato and additional chopped parsley, if desired, and serve. This tapenade can also be covered and refrigerated for up to one week.

Make It A Meal

 

CHC suggestion: Spread On Sandwiches

 

Replace fats such as mayonnaise and butter with this good fat based tapenade. In addition to providing healthier fat, it will add extra flavor and nutrition to your sandwich.

 

 

 

 

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Turkey Cutlets with Mushrooms

Both turkey and chicken breasts are healthy choices. If you are cutting back on calories, turkey contains less fat and fewer calories. Watching your salt intake? Chicken is the better choice.

 

Turkey Cutlets with Mushrooms

Serves 4

 

Ingredients

 

1 1/4 pounds boneless, skinless turkey cutlets

• 1 large onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 8 ounces cremini mushrooms, sliced

• 1 garlic clove, minced or crushed

• 1 tablespoon fresh thyme, chopped

• sea salt, to taste

• freshly ground black pepper, to taste

 

 

 

Preparation

 

 

1. Preheat oven to 350 degrees. Place turkey cutlets in 8″ x 8″ nonstick baking dish. Top with onion, pepper, mushrooms and garlic. Sprinkle with thyme, salt and pepper.

2. Cover dish with foil and bake for 30 minutes, or until the turkey is cooked and vegetables are tender.

3. Do Ahead: This dish can be prepared up to covering with foil, refrigerated up to 24 hours, and then baked.

 

 

 

 

 

 

Make It A Meal

 

CHC suggestion: Steamed Fingerling Potatoes

 

 

 

 

 

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Celebrity Chef Event in Monson!

dcjpic

The Culinary Health Club welcomes

Chef Daniel Chong-Jimenez

on

POSTPONED

Check back soon for rescheduled date.

for

a live cooking demonstration & tasting at our Monson, MA store

Chef Dan is the former Executive Chef at the Norwich Inn & Spa and a founding member of the Connecticut Farmland Trust.

There’s never been a better time to join the Culinary Health Club – Where Health Meets Hometown.

Wheat Berry Mushroom Risotto

Mushrooms are the only fruit or vegetable source of vitamin D – the sunshine vitamin!

Wheat Berry Mushroom Risotto

Serves 6

 

Ingredients

 

2 cups crimini or Baby Bella mushrooms, sliced

• 2 cups dry wheat berries

• 1 tablespoon extra virgin olive oil

• 2 cloves garlic, minced

• 2 shallots, minced

• 1/2 cup dry white wine

• 8 cups low sodium chicken broth

• sea salt and freshly ground black pepper, to taste

• 1/2 cup Parmesan cheese, grated

• 4 tablespoons fresh parsley, chopped

 

Preparation

1. In medium saucepan, bring chicken broth to a simmer and keep over low heat.

2. In large saucepan, heat oil over medium-high. Add garlic and cook, stirring often, for 1 minute. Add mushrooms, and salt and pepper to taste, and cook until mushrooms begin to release moisture, about 3 minutes. Add shallots and cook for 1 minute. Add wheat berries, stir to coat well, and cook for 2 minutes.

3. Add wine and stir to combine. Reduce heat to medium and continue cooking, stirring often, until wine is absorbed. Add 1 cup of warm chicken broth and cook, stirring constantly, until absorbed. Continue to add broth, 1 cup at a time, stirring and waiting for it to be absorbed before adding the next, until all broth is absorbed, about 20-25 minutes. Remove saucepan from heat. Stir in cheese and parsley, mix well and serve warm.

 

 

 

Make It A Meal

 

CHC suggestion: This Recipe Provides a Complete Meatless Monday Meal

 

 

 

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