` Vicki Bensinger Chilean Sea Bass Over A Roasted Vegetable Quinoa ‘


#AceRecipeNews – Guest Vicki Bensinger – May 15

At Home with Vicki Bensinger, In-Home Culinary Classes

Vicky Bensinger

Beautiful, succulent dishes don’t have to be difficult.  Although my photo isn’t much to be desired this dish is.  I’m still struggling with my camera.  While this photo appeared to look perfect when shot, I sat down to enjoy the meal while still warm, and after indulging, I uploaded the photos to my computer, only to see that most were not clear. 

I hated to just scrap this dish and not share it with you.  So I decided to use this photo (the best of the lot) in hopes that you all would get an idea of how it should look, and be plated – a sprinkling of fresh herbs on top would be nice as well.  Mostly though, I wanted to share with you how simple this is to prepare – especially for those of you terrified of cooking fish.

The technique for cooking this fish isn’t “poaching” since that would require the fish to cook gently in liquid just below the boiling point, when the liquid’s surface is beginning to show some quivering movement.  Instead I suppose I could call it “steeping” even though we’re not looking to add flavour to the water.

The recipe below is prepared in three (3) separate steps, each quite simple to master.  Once completed the dish will magically disappear before your eyes – it’s that good!

If you’ve never had Sea Bass before it’s a mild, yet buttery flavoured fish.  I consider it the Rolls Royce of the sea!

Although I’ve added little to no seasoning, IMO it really does not need it.  

All the ingredients together create a wonderful clean flavour!

Read below to learn my simple technique for cooking the Sea Bass, along with the rest of the recipe.  

I think you’ll like it…………

Chilean Sea Bass Over A Roasted Vegetable Quinoa Medley

Yield: 4 Servings

Ingredients:

  • I container grape tomatoes, cut in half
  • 1 large yellow onion, cubed
  • 1 butternut squash, skinned and cubed
  • Olive Oil
  • 1 cup Quinoa
  • 2 cups water
  • 2 cups fresh spinach
  • Salt & Pepper, to taste
  • 4 (6-8 oz.) pieces of Chilean Sea Bass

Directions:

  1. Roasted Vegetables: Place tomatoes, onions, and butternut squash on a foil lined baking sheet and drizzle gently with olive oil.  Toss to coat.
  2. Place in a 425F degree oven and roast for approximately 20 minutes or until fork tender – remove from oven.
  3. Quinoa: Rinse quinoa well then place in a saucepan with 2 cups of water – following manufacturers directions.  When most of the liquid in gone add spinach, stirring until wilted and bright green.
  4. Sea Bass: In a deep saucepan add water deep enough that it will cover the Sea Bass when it is added.
  5. Bring water to a boil.  Add Sea Bass – turn heat off – cover with lid.
  6. Leave Sea Bass in hot water with lid on for 20 minutes.
  7. Plate: Add roasted vegetables to the quinoa mixture adding salt & pepper to taste, if desired.  In a bowl or plate add a mound of the roasted vegetable quinoa medley and top each with a 6-8 ounce piece of Sea Bass. Be sure to remove the Sea Bass from the water with a slotted spatula, that will drain the water.  This is my favorite fish spatula from Williams Sonoma.
  8. Optional: Drizzle with fresh herbs.  Serve.

Enjoy #AFHN2014

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#Chefs-tip “Eating Oatmeal Gives You Energy and is Slow Burning”


Oatmeal with Blueberries

#AceFoodNews says very few people know that one of the best all round and full of nutrition foods, is simply      “Oats or Oatmeal” this food or breakfast cereal mixed with other health giving foods, can set you up for the day. As it will make you feel warm, content and not hungry for many an hour, and with people on the go in today’s busy world it is perfect for any busy person, and as a chef l eat it daily together with fruit, nuts or a combination of both.

During my recent search and trawling through of my emails l came up with this simply recipe from my friend George Mateljan of the W.H Food foundation who as you know l post a number of his tips and recipes. As to know what is inside a recipe is important, but knowing what the various ingredients ,there health giving properties as a chef working with elderly and disabled person’s is equally important.

I never malign anyone but have always said the difference between a chef and a cook ,however good is simply knowledge of their ingredients but also knowing the science of cooking, and nothing can replace experience.

In this recipe it uses water, you can use milk and either full-fat, low-fat or semi-fat and of course for a special treat add a little cream, l have even tried Creme Fraiche But just good olde porridge {as we call it in the UK} Porridge (also spelled porageporrigeparritch, etc.) is a dish made by boiling ground, crushed, or chopped cereal in watermilk, or both, with optional flavourings, usually served hot in a bowl or dish. It may be sweetened with sugar, or served as a savoury dish. The term is usually used for oat porridge (porridge oats); there are similar dishes made with other grains or legumes, but they often have other unique names, such as polentagrits or kasha. with milk and honey will do just the trick. Either way just enjoy it!

#AceRecipeNews

A perfect way to start a day of healthy eating. And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids!

Perfect Oatmeal

Perfect Oatmeal

Prep and Cook Time: 15 minutes

Ingredients:

  • 2-1/4 cups water
  • dash salt
  • 1 cup regular rolled oats
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 TBS ground flaxseeds
  • 1 TBS blackstrap molasses
  • 1 cup milk or dairy-free milk alternative

Directions:

  1. Combine the water and salt in a small saucepan and turn the heat to high.
  2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.

Serves 2

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In-Depth Nutritional Profile for Perfect Oatmeal

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” Sweet Potatoes High in Antioxidants”


#AceFoodNews says another guest news and views post, which l will start posting as from this week as “Food of the Week” with recipes that are good and full of nutrition with highlighting the value of good eating and vitamin enriched foods.

Food of the Week . . . Sweet PotatoesSweet potatoes are in the peak of their season and are our food of the week. These delicious vegetables are so rich in antioxidants. They have a high concentration of carotenoids, such as beta-carotene (the redder varieties also contain lycopene), as well as vitamin C, all of which act as powerful antioxidants to help combat free radical activity that would otherwise damage cells. internal structures and cell membranes. Additionally, they contain unique root storage proteins that have been observed to have significant antioxidant capacities. In one study, these proteins had about one-third the antioxidant activity of glutathione, one of the body’s most potent internally produced antioxidants. Read more … Sweet Potatoes.

7-Minute Healthy Steamed Sweet Potatoes
Recipe of the Weekview recipe …

The Food Tip of the Week:
Tips for Preparing Sweet Potatoes

The Latest News About Sweet Potatoes

#AceHealthNews says how sweet it is for your health to eat sweet potatoes! Not only do they taste like dessert, but they also provide some surprising health benefits … The Latest News About Sweet Potatoes.

Best Food Sources for:

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” Mint Garbanzo Bean Salad”


#AceFoodNews says “Start The New Year Off With A Healthy Meal That Is Full Of Nutrition”

Today’s Recipe: Copyright © 2013 The George Mateljan Foundation, All Rights Reserved

If you don’t know what to serve for dinner tonight

This salad can be kept in your refrigerator for a few days getting more flavourful as it marinates. It’s a great lunch or dinner addition to your Healthiest Way of Eating.

Minted Garbanzo Bean Salad

Minted Garbanzo Bean SaladPrep and Cook Time: 15 Minutes:

Ingredients:

  • 2 medium fresh tomatoes, seeds and excess pulp removed, chopped into 1/2-inch pieces
  • 2 cups peeled diced cucumber, (cut lengthwise and scoop out seeds), diced into 1/2-inch pieces
  • 1/2 medium onion, finely minced
  • 2 medium cloves garlic, pressed
  • 2 cups garbanzo beans or 1 15oz can garbanzo beans(BPA free), rinsed and drained well
  • 3 TBS fresh lemon juice
  • 2-1/2 TBS chopped fresh mint
  • 2 TBS extra virgin olive oil
  • salt and cracked black pepper to taste
  • 1 medium head romaine lettuce, use tender whole leaves for bed

Directions:

  1. Mince onion and press garlic and let sit for 5 minutes to bring out their health-promoting benefits.
  2. Mix all ingredients except lettuce together and chill. This is best if it chills for at least 15 minutes. Serve on a bed of lettuce.

Serves 4

#AceHealthNews

Copyright © 2013 The George Mateljan Foundation, All Rights Reserved

 

“Unique Chicken Idea’s from John Torode”


English: 4 lb. chicken cooked at 325 deg F for...

English: 4 lb. chicken cooked at 325 deg F for 1.75 hrs by indirect cooking (beer can chicken) (Photo credit: Wikipedia)

#AceFoodNews says John Torode’s take on “Beer Can Chicken” just for a laugh this Christmas.

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions: 

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Read more at:GFN

 

“First there was the Turducken then toTurkey now comes Cthuken”


#AceFoodNews says every year at Christmas Time everyone is looking for the latest way to shock or sell their wares. Well as a chef l would just like people to go back to a “Traditional Christmas” with food cooked well, tasting great and no food poisoning.

So first there was Turducken it look like this together with the creator’s words!

" Chicken Stuffed Inside A Duck Inside A Turkey"

” Chicken Stuffed Inside A Duck Inside A Turkey”

Recipe: What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. It is fast becoming a popular recipe for Thanksgiving. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Plan on adequate preparation time. It’s not difficult to make, but it is a little time-consuming. The result is a worthy show-stopper.

You will need:
• 10 to 12-pound turkey, deboned (see photo instructions) except for wings and legs.
• 5 to 6-pound duck, completely deboned.
• 3 to 4-pound chicken, completely deboned.
• Prepared stuffing (see recipe).
• Metal skewers.
• Large roasting pan.
• Full Turducken Recipe

Then there was tofurkey it look like this

" Tofu Inside a Turkey"

” Tofu Inside a Turkey”

Recipe:

Tofurky (Tofurkey) – How To Cook Tofurky:

Recipe Type: VegetarianVegetables
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr

Tofurkey PackageIngredients:

1 purchased stuffed Tofurky Roast
3 to 4 potatoes, quartered and peeled
3 large carrots, cut into 2-inch pieces
1 large onion, cut into pieces or use small whole boiling onions
Vegan Gravy – Basting Liquids (see recipe ideas below)

NOTE: Add as many vegetable as you desire. Be creative and add different types of vegetables.

Preparation:

Thaw frozen Tofurky Roast in the refrigerator for at least 24 hours prior to cooking. NOTE: Unopened Tofurky Roast can be kept refrigerated for 30 days.

Preheat oven to 300 degrees F.

When Tofurky is thawed and you are ready to cook, carefully remove plastic casing using sharp scissor or sharp knife. Remove roast from plastic casing.

Place roast either in a tightly covered casserole dish, or wrap with aluminum foil with the desired prepared vegetables.

You can use organic vegetable or mushroom broth/stock for basting. Some other ideas/options for basting liquid below (be creative):

 

Basting Option 1: Basting Option 2: Basting Option 3: Basting Option 4:
1/2 cup olive oil (or other vegetable oil)
1/4 cup organic vegetable broth
1/4 cup soy sauce or tamari
2 tablespoons red wine
1 teaspoon mustard of choice
1/2 cup olive oil (or other vegetable oil)
1/2 cup organic vegetable broth
Garlic cloves, minced
1 teaspoon ground sage
1/2 cup fresh-squeezed orange juice
Garlic cloves, minced
1/4 cup soy sauce
Brown sugar or other sweetener to taste
1/4 cup apricot jam
1/4 cup red wine
1/4 cup olive oil (or other vegetable 1/4 cup water

Thoroughly cover the torfuky roast and vegetables with 1/2 of the basting liquid. Either cover your casserole dish with a lid or wrap tightly in aluminum foil.

Bake approximately 2 hours or until a meat thermometer registers an internal temperature of at least 120 degrees F. During the baking time, I recommend that you baste every 30 minutes to keep the roast moist. Remove from oven.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

To serve, slice the Tofuky roast into 1/4-inch slices using a serrated bread knife. Serve with prepared vegetables and Vegan Gravy.

Makes 6 (4-ounce) servings.

Now there comes from the bowels of the ocean or poultry farm – you decide – a Cthuken it looks like this more photos on a slideshow at GOTHAMIST cthuken

Earlier this morning Twitter user Damana Madden shared a photo of a culinary abomination she called the “Cthuken,” a reference to horror writer H. P. Lovecraft’s octopus-head creature the “Cthulhu.” The haunting photo went viral for obvious reasons, but the origin of the bizarre concoction remained a mystery… until now.

Rusty Eulberg, a database administrator from Lubbock, Texas, tells us he brought forth what he called the Cthurkey about two years ago. Reached by phone at work, Eulberg says, “Apparently my Cthurkey—I always called it a Cthurkey as opposed to a Cthuken (no duck)—blew up online. A buddy of mine just told me he found it on Tumblr.”

According to Eulberg, he and wife Jennifer Robledo “wanted to do something unique for Christmas dinner with friends of ours. Jenny is a big fan of Cthulhu so we went and bought some crab legs and some octopus and bacon and cooked them all separate and slapped them together on a plate, and that was it. The next year I made a Cthicken; the same thing using squid instead of octopus and a chicken.”

Eulberg says, “The universal reaction was, ‘Oh my God, I couldn’t eat that.’ But each individual piece was cooked separately; all I did was set them together on the plate. It was delicious. The crab leg was awesome and the bacon added a nice flavor to the turkey. And for added horror, the serving platter is an old Nazi plate with a Swastika on the bottom that a friend bought in an old abandoned Luftwaffe base in Germany.”

Asked how he’ll ever top the Cthurkey, Eulberg tells us he might “do a full-on Cthulhu-themed dinner next Halloween. I don’t know how we can make the turkey better, but maybe we can make tentacle cupcakes with gummy worms. And maybe deep fry the whole thing.”

Well the world gets sillier and people just try to come up with something different, not my cup of tea but maybe you have a comment – so just leave below and l will answer when l can, a little busy this time of year.

Just cooking good, healthy and nutritious food maybe these so-called food companies should try that one in Christmas 2014 #chefs-tips

 

“The Canadian Food Experience Project – Pudding Chomeur – A French Canadian Delight”


#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.

Recipe and Extract:

I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.

This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.

If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!

Please enjoy my easy to follow step by step video.
The printable recipe can be found here: Pudding Chomeur

Prep Time: 5 minutes
Bake Time: 35 minutes
Serves: 6

Sauce Ingredients 

  • 2 cups brown sugar
  • 1 1/4 cup water
  • 3 tbsp butter
  • Boil for two minutes

Cake Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp shortening or butter
  • 1 beaten egg
  • 1/3 cup milk

Directions

  1. Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
  2. Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe  bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
  3. Serve warm with ice cream.

Cooks Note
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.

Dorito Bread and Butter is Like Edible Rock and Roll (VIDEO) – According to Bon Appetit


#AceFoodNews says this is not for me l prefer fresh crusty bread and butter #goodfood

 

Film poster for Bon Appétit. Copyright 2010, ©...

Film poster for Bon Appétit. Copyright 2010, © Morena Films (Photo credit: Wikipedia)

 

Bon Appetit says may have just raised the bar on Dorito recipes forever with its video and accompanying instructions for Dorito Bread and Dorito Compound Butter. We all know Doritos look great in many forms, but this bread and butter will be hard to beat.

 

With some serious guitar in the background, the video makes this awesome creation look as rock and roll as it sounds. Andy Rapoport, brother of Bon Appetit’s Editor-In-Chief Adam, wanted to pair “man’s most basic sustenance” — bread — “with an ingredient most modern, heavily processed, and addictive: the Dorito.” We think he succeeded with amazing, Dorito-orange flying colors. #profitb4people

 

EDITOR: Says well what is your opinion and l will pass it to chefs-tips  

 

 

Happy Deepavali Diwali with Indian Mee Goreng Recipe


This recipe is courtesy of Rasa Malaysia on Google+  
Happy Deepavali/Diwali to my Indian friends! This is my favourite Malaysian-Indian food. Indian Mee Goreng#noodlesrecipe 
Recipe here: is below courtesy of Rasa below:  

Indian Mee Goreng Recipe

Ingredients:

Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
1 lime (cut into wedges)

Sauces:

2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Chili Paste:

Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

Method:

Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.

Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the bean sprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Cook’s Note:

Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.

 

Healing A Broken Heart – A Really Heart Warming True Story


 

This is a heart-warming story about a daughter who saved her father’s life with food.

On her way off to Ecuador, she had a premonition of something negative that was going to happen to her dad. She returned home, got out of the airport, and her sister told her that he was having multiple heart attacks and looking at a quadruple bypass. Their mother had cervical cancer.

Fortunately for the dad involved, his daughter, Dina Knight, understood the simple difference between healthy and unhealthy food.