Celebrity Chef Event

The Culinary Health Club welcomes Chef Daniel Chong-Jimenez

on

Sunday, October 26th, 2014 12:00 pm

for

a live cooking demonstration & tasting of favorite fall recipes at our Milford 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.

Artichoke & Bison Baked Penne

One of the USDA’s top 20 antioxidant-rich foods, artichokes are rich in folate, fiber and vitamins C and K.

 

Artichoke & Bison Baked Penne

Serves 4

 

 

Ingredients

 

 

• 1 tablespoon Parmesan cheese, grated

• 8 ounces dry whole grain penne pasta

• 1 medium white onion, chopped

• 12-16 ounces ground bison

• 8 fresh plum tomatoes, sliced into quarters

• 1 package frozen artichoke hearts, defrosted & quartered

• 1 tablespoon fresh basil, chopped

• 1 tablespoon fresh oregano, chopped

• 1/4 cup low sodium vegetable broth

• 2 tablespoons tomato paste

• sea salt and freshly ground black pepper, to taste

• 3/4 cup low fat mozzarella cheese, shredded

 

 

Preparation

 

 

1. Preheat oven to 350 degrees. Lightly coat a 1-quart baking dish with cooking spray. Sprinkle dish with Parmesan cheese.

2. Cook pasta according to package directions. Drain and add pasta to large bowl. Meanwhile, in medium skillet, heat oil over medium-high. Add onions and cook until beginning to soften, about 5 minutes. Add bison and cook until lightly browned, about 4 minutes. Transfer bison and onion to bowl with pasta. Add tomatoes, artichokes, basil, oregano, vegetable broth and tomato paste, and gently stir to combine. Season with salt and pepper.

3. Add contents of bowl to prepared baking dish and sprinkle evenly with mozzarella. Place in preheated oven and bake until hot and bubbly, about 20 minutes. Serve hot.

 

 

 

Make It A Meal

 

CHC suggestion: This Recipe Provides a Complete Meal

 

 

 

 

102114

Maple Syrup-Candied Pumpkin Seeds

Pumpkin seeds are one of the most complete sources of plant-based protein available.

Maple Syrup-Candied Pumpkin Seeds

Serves 4

Ingredients

• 1/2 cup dried fresh or packaged pumpkin seeds, plain

• 1/4 teaspoon sea salt

• 2 teaspoons pure maple syrup

Preparation

1. Place sheet of wax paper on kitchen counter. Heat large skillet over medium-high. Place pumpkin seeds in skillet and cook, stirring often, for 5 minutes. If they begin to brown too quickly, reduce heat to medium. Stir in salt and cook for 1 more minute.

2. Add maple syrup and let bubble for about 10 seconds, vigorously shaking the pan to coat the seeds well. Remove pan from heat and stir. Turn seeds out onto the wax paper to cool, separating seeds so they don’t stick together. Allow to cool completely before using. Store in tightly sealed container at room temperature for 7 days.

Make It A Meal

CHC Suggestion: Sprinkle seeds on cereal, yogurt, or salads. Or sprinkle on top of Baked Salmon on Pureed Acorn Squash Bed (Friday’s Recipe of the Day).

 

 

 

 

 

 

 

102214

Tomato, Artichoke & Mozzarella Salad with Chicken

One of the USDA’s top 20 antioxidant-rich foods, artichokes are rich in folate, fiber and vitamins C and K.

Tomato, Artichoke & Mozzarella Salad with Chicken

Serves 8

Ingredients

• 1/2 pound fresh mozzarella cheese, part skim, cubed

• 8 medium tomatoes, quartered

• 1 pound small artichoke hearts, frozen

24 ounces cooked skinless, boneless chicken breast, cubed

• 1 small red onion, thinly sliced

• 1 tablespoon fresh basil, chopped

• 2 tablespoons fresh parsley, chopped

• 24 green olives, pitted and sliced

• 2 tablespoons grapeseed oil

• 1/4 cup balsamic vinegar

• sea salt and freshly ground black pepper, to taste

 

Preparation

1. In large serving bowl, gently toss together all ingredients. Serve at room temperature or chilled.

 

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal

 

 

102114

Warm Artichoke Quinoa Salad

One of the USDA’s top 20 antioxidant-rich foods, artichokes are rich in folate, fiber and vitamins C and K.
Warm Artichoke Quinoa Salad
Serves 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup red onion, minced
• 1/2 teaspoon fresh thyme, chopped
• 1 9-ounce package frozen artichoke hearts, thawed
• 1 cup low sodium vegetable broth
• 1/2 cup uncooked quinoa
• 1 cup fresh parsley, chopped
• 1 cup carrots, shredded or julienned
• 1 tablespoon lemon zest strips
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup pine nuts or pepitas, toasted
• sea salt and freshly ground black pepper, to taste
Preparation
1. In medium skillet, heat oil over medium-high. Add onion and thyme and cook unitl onion is tender, about 5 minutes. Add artichokes and cook until heated through, about 2 minutes. Add broth and quinoa, bring to gentle boil, then reduce to a simmer. Cover and cook until all liquid is absorbed, about 20 minutes.
2. Remove skillet from heat. Stir in parsley, carrots, zest, lemon juice, pine nuts, salt and pepper. Serve warm or at room temperature.

 

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meatless Monday Meal

 
102014

Cod with Artichoke Hearts

One of the USDA’s top 20 antioxidant-rich foods, artichokes are rich in folate, fiber and vitamins C and K.

 

Cod with Artichoke Hearts

Serves 4

 

 

Ingredients

 

 

• 2 tablespoons extra virgin olive oil

• 1 small onion, thinly sliced

• 1 9-ounce box frozen artichoke hearts, thawed

• 1/4 pound shiitake mushrooms

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 15-ounce can chickpeas, drained

• 1 cup low sodium chicken broth

• sea salt and freshly ground black pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh chives, snipped

• 4-6 ounce skinless cod fillets

• lemon wedges, for garnish

 

 

Preparation

 

 

1. In large skillet, heat 1 tablespoon oil over medium-high. Add onion, artichokes, mushrooms, carrots and garlic, and cook until browned, 7 minutes. Add chickpeas and broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender and most of liquid is evaporated, about 5 minutes. Stir in parsley and chives, and keep warm.

2. In another large skillet, heat remaining oil over medium-high until very hot. Season cod with salt and pepper. Add to skillet and cook until well browned on bottom, about 6 minutes. Carefully flip and continue cooking until cooked through, about 3 more minutes. Divide vegetables among 4 individual bowls or plates, and top with cod fillets. Serve with lemon wedges.

 

 

 

Make It A Meal

 

CHC suggestion: Whole Wheat Couscous

 

 

 

101714

Pumpkin Curry with Chickpeas & Bananas

Chickpeas are rich in folate, a water-soluble vitamin that
is essential for the proper development of red blood cells.
Pumpkin Curry with Chickpeas & Bananas
Serves 4

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 1/4 pound fresh pumpkin, peeled, seeded & cubed
• 1 teaspoon hot curry paste
• 2 medium tomatoes, chopped
• 1 small dried red chili pepper
• 1 1/4 cups low sodium vegetable broth
• 1 15-ounce can chickpeas, drained
• 1 large underripe banana, thickly sliced
• 1 tablespoon fresh cilantro, chopped

Preparation
1. To medium bowl, add pumpkin and curry paste and toss well to coat. Set aside. In large skillet, heat 1 tablespoon olive oil over medium. Add onion, garlic, ginger, coriander, cumin, turmeric and cinnamon, and cook until onion is lightly browned, about 5 minutes. Add tomatoes, chili pepper, and broth, and bring to gentle boil. Simmer for 15 minutes.
2. In another large skillet, heat remaining oil over medium-high. Add pumpkin and cook until golden, about 5 minutes. Transfer pumpkin to skillet with broth. Add chickpeas, cover and cook for 15 minutes. Stir in banana and cook for 5 more minutes. Stir in cliantro and serve immediately.

 

Make It A Meal

CHC suggestion: Brown Basmati Rice
101614

The Great Pumpkin Dip

Winter squash is an excellent source of carotenoids, fiber and vitamins C and B.
Make sure to save the seeds after scooping them out so you can toast them for a healthy snack.
The Great Pumpkin Dip
Makes 2 Cups
Ingredients

• 2 whole 4-pound pumpkins
• 3 tablespoons real maple syrup
• 1 cup nonfat plain or vanilla Greek yogurt
• 1 teaspoon cinnamon
Preparation
1. Preheat oven to 325 degrees. Slice tops off of pumpkins, then slice each in half. Using a large spoon (or your hands!), scoop out the seeds and fiberous strands. Reserve seeds for another use. Cut each pumpkin half into 4-6 smaller pieces.
2. Place pumpkin pieces skin side up in shallow baking dish. Add just enough water to cover the bottom of the dish, about 1/4 inch, and cover tightly with aluminim foil. Bake until tender when pierced with a fork, about 60 minutes (time will vary based on size of pieces). When cooled, use knife to peel off skin, or scoop the flesh off skin with a spoon. To food processor or blender, add cooked pumpkin (working in batches, if necessary) and puree.
3. To medium bowl, add 3/4 cup pumpkin puree, maple syrup, yogurt and cinnamon, and mix well to combine. Serve chilled with just a dash of cinnamon sprinkled on top.
* Place extra puree in ziploc bags in 1 cup measurements and store in refrigerator for up to 3 days, or in freezer for up to 6 months.

 

Make It A Meal

CHC suggestion: Serve with apple slices, pear slices and/or pretzels

 

101514

Autumn Bounty Maple Quinoa Salad

Butternut squash is rich in vitamin A and folate and
blends deliciously with autumn apples and maple syrup.

Autumn Bounty Maple Quinoa Salad
Serves 4
Ingredients

• 4 cups butternut squash, cubed
• 1/2 cup uncooked quinoa
• 3 tablespoons extra virgin olive oil, divided
• 12 ounces skinless, boneless chicken
• sea salt and freshly ground black pepper, to taste
• 8 cups mixed greens
• 1 cup apple, diced
• 1/4 cup dried cranberries
• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon-style mustard
• 2 tablespoons pure maple syrup

Preparation
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Add squash and toss with 1 tablespoon oil, and salt and pepper to taste. Bake in oven for 10 minutes. Using spatula, flip pieces and continue baking until tender, about 10 more minutes. Set aside.
2. Meanwhile, heat large skillet coated with cooking spray over medium-high. Season chicken with salt and pepper. Add chicken and cook until no longer pink, about 5 minutes per side. Remove from skillet and let cool, then thinly slice. Cook quinoa according to package directions. Cool slightly and fluff with fork.
3. In small bowl, whisk together vinegar, remaining oil, mustard and syrup. Among 4 individual plates, equally divide greens, Add chicken, apple, squash, quinoa, and cranberries. Drizzle with dressing. Serve room temperature or chilled.
Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meal
101414

Farro Stuffed Acorn Squash

Winter squash comes in many varieties and is actually more nutrient dense than
summer squash. All winter squah are excellent sources of fiber and vitamins A, B and C.

Farro Stuffed Acorn Squash
Serves 4
Ingredients

• 2 medium acorn squash, halved and seeds removed
• 3 tablespoons extra virgin olive oil, divided, plus extra for brushing
• sea salt and freshly ground black pepper, to taste
• 1 cup uncooked farro
• 1/2 cup fresh parsley, chopped
• 1/2 cup low fat feta, crumbled
• 1/2 cup raw almonds, coarsely chopped
• 1 tablespoon (or more, to taste) fresh lemon juice

Preparation
1. Preheat oven to 425 degrees. Brush each squash half with oil and season with salt and pepper. Place cut side down on baking sheet and roast in preheated oven until tender when pierced with fork, about 25 minutes. Meanwhile, cook farro according to package directions. Let cool slightly, then fluff with fork.
2. In medium skillet over medium-high, heat 1 tablespoon oil. Add amonds and stir until beginning to brown, about 3 minutes. Transfer to plate lined with paper towel. Sprinkle with salt. Set aside.
3. In large bowl, combine farro, parsley, feta, almonds. lemon juice and remaining oil, and toss well to coat. Season with salt and pepper. Spoon farro mixture into acorn squash halves and serve warm.

 

Make It A Meal

CHC suggestion: This Recipe Provides a Complete Meatless Monday Meal

 

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