Party Time Menu
Chef Maven's Delicious Cheesecake with Fresh Strawberry and Blackberry Glaze
Last Saturday I hosted a Dinner-n-Jam party, and frankly actually had homemade jam as part of the dishes and menu I served up. Musicians came to play, while others came to listen but all came to eat…
Here’s the menu I served up:
Homemade Hummus with Marinated Sun-dried Tomatoes
Baked Brie with Filo and homemade Blackberry and Jalapeno Jam (recipe to come)
Baby Arugula Salad with cranberries, almond slivers and crumbled goat cheese served up with homemade tarragon salad dressing.
Leah’s Pulled Pork ( I will have to share this one)
and for dessert, Brownies and Homemade Cheesecake with a lovely fresh glaze of blackberries and strawberries drizzled over on top of the cheesecake. (recipe to come)
A great time was had by all, for sure and plan on having on come this next June.
Chow Ciao for Now,
The Chef Maven
Going Green on Earth Day and Beyond
As I walked my dog this morning, I was reminded how ever grateful I am, while I sucked the fumes from passing trucks and cars into my lungs, that I do not travel ‘to go to work’ as I have done in my earlier years which was by train, by car, by highway, etc.
You see, I work from home. I may go visit my clients during the week by automobile, but I actually use my car less than 2 hours a week, yes that’s less than 2 hours a week.
In fact just yesterday, I thought I should check on my car insurance rates to see if I could lower my annual fees since I drive so little. I even laughed at myself a few weeks ago when I was traveling north on the New York Sprain Parkway heading home.
I had realized I am no longer one of those ‘rat race highway drivers’ and was quite frankly a little taken aback at how, during those rush hours, people drove was seemed like maniacs all around me. Where were they all going to and why did they drive so fast and so dangerously?
You see, I was in the middle lane, going the speed limit, while cars whooshed by me like I was simply standing still. I laughed at myself since I felt I had changed. I no longer was the one who was rushing to get home. Nor was I one of those people who was rushing to get to work either.
I wondered why everyone was in such a rush? Why was everyone in a ‘racing’ mode to get to and from their destinations, did not their own safety and the safety of others count as any importance to their commute?
I ask on this Earth Day and every day thereafter, to remember your fellow travelers, that they too have family they wish to arrive home safely to, and along with you, be reminded that speeding only has you spending more of your valuable money on gas.
And on the another note, last night I caught the most interesting rather disturbing yet prolific and insightful movie titled, “Food, Inc.” on PBS‘ show P.O.V (Point of View).
I do know some of you have already caught this movie, and even others of you may have been forewarned due to its real look at how our food is made. This movie surprised me and I was fortunate enough to record it to my DVR, so that I can revisit this movie since there was so much information I felt that I had missed in its first viewing.
This movie discusses real issues, our government’s tactics, organizations and companies who manipulate and control so much of our food supply – I was rather dumbfounded and although I would love to rant about what was mentioned in this movie, I really suggest you catching it for you to make your own conclusions and for you to take actions by what foods you purchase on a daily basis for you and your family. Really!
I had become a vegetarian within the first few minutes….
I was enlightened by what I saw in this movie and wanted to relocate to a place immediately where I could grow my own food. Then I thought of all the work, back breaking work, for running a small farm. It’s one thing to have a garden and even a large garden but running a small farm is not easy by any means.
Weeding and I have never been the best of partners and I have always grown organically – it was how I was raised. We didn’t use pesticides – and in recent years, I invited neighborhood children and their parents in joining me in releasing a purchased jar of lady bugs as natural deterrents to aphids on my roses and other plants.
Do I miss those days before the deer started moving in (or is it us moving into their territory?) where the deer would feed on our azaleas and hostas? ‘Hostas to deer is the equivalent of fresh endive to us humans’, a line I would mention and repeat more than a few times to friends when complaining about the deer problem here in Westchester, New York.
It got so bad at times, I would give the deer, as one tactic, whole wheat bread and apples cut up. When I called the cats in for the night during dusk, the deer had learned to come on ‘in’ too. Friends were amazed at how I had trained these deer to come into our large back yard. The feeding of the deer was to hopefully get them full enough to leave my flowers alone. And the cats and deer soon became good friends, really!
I was not attempting to train the deer in anyway, they had already learned to take their own path to my home for years, eat on the apples from the apple trees in the front yard during the late summer and autumn months – And as I fed the birds in their feeders, frequently, the deer would sleep underneath the bird feeders to catch any seeds by morning.
I would often joke that the light beacon that showed that the electric fence was on was actually a deer beacon to say, sure, come down the driveway, and eat at Quinn’s Fresh Apple Farm – There’s Enough for the Whole Herd! What a waste of electricity is was.
My Next Green Move on this Earth Day:
Today I am going to visit a small empty lot next to my building, remove the debris from this yard that I can and scatter wild flower seeds among a few other types of flowers. I will also take the few plant containers I have and clean them up to plant a few fresh herbs I often use for my cooking. I currently have very little space where I live now and can only have a few containers filled with herbs, but it’s enough to cover the fresh herbs and few tomatoes I use during the season.
I will rethink how I can limit my own carbon foot imprint on our one planet earth even more. I am a believer and user of freecycle.org, slow food practices (eating and making homemade food and purchasing food that is as local as possible) and take the vow now to go homemade and homegrown food more than ever in any way I can, from shopping at my local farmers market, to being more aware of how my processed food maybe affecting my own health.
On this Earth Day, review what is in your food cabinets, pantry and refrigerator. Take even one item out and read its ingredients – can you pronounce easily every ingredient on that list? Can your child? Make your own vow today to change how you eat and what you select to bring into your home.
I know I will certainly make a few meat dishes here and there for my parties, but my demand for real organics has just gone way up as a result of watching Food, Inc.!
See how much energy you are using in your home. Are there any electronics you can unplug, lights that can be turned off? Are there any energy-efficient light bulbs in your lamps?
Be creative not only on Earth Day, but on every day to remove your carbon foot print. And yes, even one person times many individuals can make a whole big difference! Join the Green Team.
Chef Maven’s Brown Rice Stir Fry with Tofu
Making Sauteed Tofu is easier thank you think! Delicious too!
It was suggested to me to make extra brown rice due to its long cooking time, and thereby having extra brown rice available and at the ready for other recipes like salads and in this case, my brown rice stir fry with tofu. The meal I made tonight was delicious, healthy, filling and the fresh vegetables were still crisp. I will certainly make this again. Let’s get cooking…
Chef Maven’s Brown Rice Stir Fry with Tofu Recipe:
Tofu tips: in preparing your tofu for cooking, choose extra firm or firm tofu. Taking it out of its package, grab two clean dishtowels (or paper towels) and several plates. Place the dishtowel on top of one plate, place tofu block on top of the dishtowel, then add another dishtowel to top the tofu and then finally add a couple of plates to weigh down the tofu. This helps to drain the tofu. You are squeezing the tofu gently by weight of the dinner plates – I did this for 30 minutes with excellent results.
You will be marinating the tofu before sauteing it in a skillet while your other ingredients are being cooked in a second skillet.
Place marinated tofu into a hot skillet to sautee and heat through for browning on both sides
Equipment: two skillets, bowl for marinade, bowl for stirring up eggs, spatula or other utensil to help stir your ingredients.
Ingredients: This makes four large servings as a main meal and takes just under 20 minutes to make.
- 1 block tofu (firm or extra firm)
- 2 cloves garlic minced
- salt & pepper
- sesame oil
- olive oil
- 3-5 green onions/scallions (depending upon their size)
- 2 cups mushrooms – sliced
- 2-3 eggs
- 2-3 cups cooked brown rice (I had left over brown rice with fresh vegetables that I used)
- Tofu marinade: 1 tablespoon sesame oil, 1/4 teaspoon red chili flakes, fresh cracked pepper, 2 tablespoons soy sauce (I used the sauce I had from a restaurant that comes with the pot stickers), 1 tablespoon rice vinegar, 1 teaspoon honey, 1 clove garlic – minced.
Directions:
- Make up tofu marinade and once tofu has drained, cut up tofu into 1-1/2 ” cubes and place into marinade and set aside for 30 minutes or even over night.
- In one heavy skillet, light burner and allow skillet to get hot over medium heat (approx. five minutes), then add 1 teaspoon of the sesame oil and 1 tablespoon of olive oil to skillet. Carefully place cut up tofu into pan. Do not move tofu – simply allow it to cook for five minutes before turning over to brown the other sides. Reserve marinade.
- While tofu cooks, add a little oil to the second skillet and add sliced mushrooms and allow to cook. Remove cooked mushrooms and add to reserved marinade.
- Break eggs into a bowl, whisk well, then add to skillet, to cook eggs scrambled for the stir fry – when still soft, remove cooked eggs from pan and add to the mushrooms.
- If you have fresh vegetables you would like to add to your stir fry, now is the time. I had precooked brown rice that contained fresh veggies such as red bell pepper and zucchini, so I used that….Next grab your cooked brown rice, and add a little sesame oil, if needed and add to skillet – let get heated through for just a few minutes.
- At this point, your tofu is finished cooking, so take your cooked eggs and mushrooms with the reserved marinade and pour over your cooking rice. Stir till well combined, then add tofu to your dish and voila – ready for serving up.
- With your sliced green onions/scallions, sprinkle them on top of your cooked dish and call the people to the table.
Once your brown rice and veggie stir fry is ready, top with your cooked tofu - and voila, one healthy quick delicious meal!
This stir fry is also great cold. The amount of mushrooms gives it a meaty flavor for those that craving meat while your kids won’t even know they are eating brown rice.
March 1 is National Peanut Butter Lover’s Day – Peanut Butter Cookies with Milk Chocolate Morsels Recipe
Chef Maven's Homemade peanut butter cookies with milk chocolate morsels - oh yeah baby!
So since March 1st is National Peanut Butter Lover’s Day, I share my recipe for Peanut Butter Cookies with Milk Chocolate Morsels – super easy recipe to follow with amazing crispy and chewy results.
Reminiscent of your grandma’s cookie’s with an updated twist with the addition of milk chocolate morsels will make you think Reece’s peanut butter cups have gone to cookieville and you have gone to heaven. Great for freezing and for holidays and anytime of the year – one of our family’s serious favorites.
Warning – these cookies disappear and go very quick, especially right out of the oven!
Ingredients:
- 1-1/2 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter (1 stick)
- 3/4 cup peanut butter extra crunchy peanut butter preferred
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 extra large/jumbo egg
- 1-1/2 teaspoons pure vanilla extract
- 1-1/2 cups of milk chocolate bits (I used nestles)
Equipment Needed:
- Mix Master, bowls, sieve for flour, One working preheated oven at 350 degrees, people who absolutely love cookies
Directions:
- Measure flour, sift then measure again and return to sifter.
- Add to sifted flour, salt, baking powder and baking soda. Sieve one more time and set aside bowl.
- Cream butter, then add peanut butter and cream both till smooth and fluffy.
- Add sugars and cream once more till fluffy.
- Add Egg and beat till combined, scraping sides of bowl if you have to.
- Add vanilla extract, beat till combined.
- Slowly add flour, mix till well combined.
- Add milk chocolate bits and stir on low till combined.
- Chill in refrigerator for 1 hour if you would like -
- In preheated oven at 350, place drop spoonfuls of cookie dough onto lightly greased cookie sheets one inch apart and bake on middle rack for 8-10 minutes depending upon your stove.
- These cookies should be lightly golden brown. recipe yields roughly 3 doz. Depending upon size of your dollops of cookie dough.
- Once baked, let sit on cookie sheet one minute before transferring to cookie cooling rack.
- Store in sealed container to keep kids and hubby from grabbing too many!
- These cookies freeze really well, so that you can make a batch, and take out a few for guests when you need them. (Or to simply keep them for yourself!)
Chef Maven Leah Quinn
