New Leaf to HoneyComb

I know, I know it has been forever. My blog is turning a new leaf, my commitment to myself and all you Wannabee Chef's out there is I will post atleast every week! From now on I want to share with you favorite recipes, insights about food and cooking, stories about my cooking studio and a peek into my family life especially my daughter!

Well this month has really took a turn to many endless busy days. The weather had brought back many kids birthday parties, catering events and walk in traffic! I looove his time of year.

Anyways, earlier today I experimented with one of my favorite sauces, I made it a little healthier. Marinara sauce can be a tad bit boring at times. But adding carrots, celery and shallots make this sauce alot more tastier. Below is a recipe for a delicious twist to the classic marinara sauce. Hey! maybe if you like it as much as I did you can serve it as a soup ;)

Spring Marinara Sauce

Serves 4

5 cups canned plum tomatoes

1 carrot, diced

2 celery stalk, diced

2 shallots

4 garlic cloves, smashed

1 tbs. dried basil

1 tbs. dried oregano

1 tbs. dried thyme

1 tbs. sugar

2 tbs. fresh parsley

salt

pepper

olive oil

In large pot, add olive oil to coat the bottom of the pan. Add vegetables and begin to saute until soft. Place tomatoes and seasoning in the pot and bring sauce to a simmer. Simmer sauce for one hour. Season sauce with salt and pepper. Using a hand blender, blend sauce until smooth. Serve with your favorite pasta.

Couscous, dried apricots, scallions, orange vinaigrette

Serves 5

¼ c. dried apricots, chopped
2 ea. scallions, sliced
2 tbs. pistachios

Orange vinaigrette:
1 orange, juiced
½ c. olive oil
2 tbsp. red wine vinegar
1 tsp. honey
Pinch of salt
Pinch of pepper

Couscous: 3 cups chicken stock or vegetable stock Salt and freshly ground black pepper 1 1/2 cups couscous
To toast pistachios heat saute pan over medium heat and add pistachios. Toast until pistachios start to brown and smell very fragrant, for about 4 minutes. Let cool.
To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5-7 minutes.
Meanwhile, coarsely chop the cooled pistachios. When the couscous has absorbed the stock, fluff with a fork, add the orange vinaigrette, scallions and dried apricots. Season, to taste, with salt and pepper. Garnish with pistachios. Serve warm or at room temperature

Caramelized Onion, Sage and Cornbread stuffing

Serves 6

2 tablespoons butter 2 onions, sliced
3 celery, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg 1/4 cup heavy cream 1
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Then add celery and cook for another 5 minutes. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together. Spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Green salad with Carrot Ginger Dressing ( my favorite dressing!)

Serves 4-6

½ head romaine lettuce, chopped
2 carrots, shredded
2 cucumbers, peeled, shredded
½ c. firm tofu, strips

Carrot-ginger dressing

1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
2 tbsp. honey
1/2 cup peanut or vegetable oil

In a blender, combine the carrot, water, vinegar, ginger, honey soy sauce, sesame oil, shallot and and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

Toss dressing with salad.

Asian Chicken Salad Tartine

Serves 5

2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 cloves garlic
2 red bell peppers, ribs and seeds removed, julienned
Coarse salt and freshly ground black pepper
5 slices sourdough bread, cut 1/2-inch thick from an oval loaf
2 cups store bought roasted chicken, boneless and skinless
¼ c. low fat mayonnaise
Fleur de sel, or sea salt (optional)
1/4 c. soy sauce
2 tbs. rice wine vinegar
1 tsp. asian hot sauce
3 teaspoon sesame seeds
1 teaspoon sesame oil
1 lemon, for garnish

Heat oil in a large nonstick saute pan. Add the onion and garlic; saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add bell peppers; continue cooking until peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.

Toss store bought chicken with mayonnaise, soy sauce, mayonnaise, sesame oil and asian hot sauce.

Meanwhile, toast bread in the toaster or grill until golden brown.
Spread the red-pepper mixture over slices of toast; top with chicken dividing evenly. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with sesame seeds and zest the lemon over the top just before serving.

Rice Pulao (rice pilaf) with mixed vegetables

Serves 4

1 onion, sliced
¼ c. peas
2 oz green beans, diced
1 small carrot, diced
1 c. basmati rice
1 bay leaf
1-2 strands saffron
1/8 c. golden raisins
1/8 in. cinnamon stick
1 tbs. cumin seeds
2 ¼ c. water
1/8 c. halved cashews
Salt
Pepper
Olive oil

Wash rice well.

In a medium pot, add 2 tbsp. of olive oil and sauté onions until they become translucent. Season with salt. Then add green beans, carrots, and peas and saute for another 5 minutes. Add rice, cashews, golden raisins and cumin seeds and coat evenly with vegetable mixture.

Then add water, bay leaf and cinnamon stick to rice mixture and cook covered for 20 minutes.

In a small bowl, place saffron and 1 tbsp. of hot water and keep aside. Once rice is cooked, drizzle saffron water and serve.

Chicken Kebabs

Serves 6

1 lb. ground chicken
½ tsp. plain yogurt
1 tbs. ground coriander seeds
1 tbs. ground mango powder
1 tbs. red chili powder
1 thai bird chili
1 lemon, juiced
1 tbsp. salt
1 tsp, pepper
½ onion, finely chopped
¼ c. cilantro, roughly chopped

Garnish:
½ onion, sliced lengthwise
¼ c. cilantro, roughly chopped
1 tbs. lemon juice
Pinch of salt
Pinch of pepper

Preheat oven to 375 F.

Combine all ingredients except for garnish ingredients. Marinate meat mixture for 30 minutes. Then begin to form cylinder shaped kebabs, set aside.

Heat a stove top grill pan on medium heat, add olive oil to coat. Begin to place kebabs on the grill and grill for 3 minutes on all sides. Then place kebabs on a sheet tray and finish them in the oven for 12-15 minutes.

For garnish:

Combine all ingredients.

After kebabs are done, top with onion mixture and serve.