Tialpia with Walnut Crusting and a Surpise Kale Dish

I try to go to the farmer's market to see what I can use at my cooking demos.  There wasn't a lot in season yet but I found a bargain on a floral arrangement buy using leaf lettuce in a copper bowl.  I added some roses from my garden and a few white daisies.  The best advantage of using what I did was that all of it was edible,  rose petals, white daisies and of course the greens.I used the display on the table when I served up the latest creations from my portable kitchen at the shop.

I have been on a campaign since my husband recently underwent Cardiac By-Pass surgery.  He has challenged me to cook foods that have enough flavor on their own that they don't need high fat or salt.  His words to me were, "So, can you make cardboard taste good?"  Any one who was a heavy salter can appreciate the need to give taste that makes a big impact but not always with heat.  Here is a talapia I made last Saturday that was well received by our customers who attend our regular Saturday cooking demo.  The Strawberry Chutney was a great topper for this.

Walnut Crusted Tilapia

1 cup walnuts ground or pounded fine

1 t Vietnamese cinnamon

3 large Basil leaves chopped fine

1 egg white

6 Tilapia fillets

Add 2 T water to the egg white in a shallow bowl and whip until blended.  Dry the fillet then dip it into the egg white.  Place the walnuts  and cinnamon in another shallow bowl, stir until mixed and press each side down into the nuts.  Place on foil covered pan sprayed or very lightly coat with olive oil.  Bake 10-15 minutes depending on the thickness of the fish at 375 degrees.  Serves 6

Serve alone or with the chutney recipe in another post here.

Nutrional values:  Sodium    25.5 mg,  27 mg Chol,  Saturated fats 1.2 grams.  It is important to note also the healthy Omega 3 oils that are in walnuts which are desired in a good diet.

I accompanied the fish with Kale.  A bad word to most people but I think I have redeemed the shunned vegetable.  This is very healthy but I need to note since I am cooking for a cardiac patient that leafy vegetables need to be avoided if you are on Coumadin as a blood thinner.  It is so high in vitamin K that it can interfere with your meds.

Surprise Kale 

1 large bundle of fresh kale

1 1.5 ounce More Than Gourmet Jus de Poillet Demi Glace pack

1 qt water

2 T healthy margarine or unhealthy butter

1T Splenda or sugar

1t Vietnamese cinnamon

2T Fennel Seeds 

Wash leaves, devein and remove the stems.  Add the water to a large sauce pan and bring to a boil then add the entire package of Demi Glace and the Sugar/Splenda.  Stir until the demi glace is dissolved.  Add the kale leaves cook at a simmer on low heat until leaves are wilted but not mushy, about 10-15 minutes.  In a separate pan melt the butter or margarine then stir in the fennel seeds and cinnamon. Toss the leaves in the mixture and serve hot. makes 8 (1/2 cup) servings.  

The demi Glace does have sodium and if you use salted butter you do add more but the sodium content per serving of the vegetable  is 131 mg for salted butter or 111 unsalted butter, Cholesterol 7.5 mg if using butter with 1.7 g saturated fat.    It is also important to read the labels on you margarine to insure the don't have transfats.  I was surprised to learn that some brands that tout themselves as a health alternative to butter are not really that healthy at all.

Sweet Sour and Spicy all in one dish form Saturday May 12

I did my usual Saturday evening cooking and was very pleased with what I made this weekend.  

The menu included talapia with walnut crusting served with the strawberry chutney recipe below.  I made a kale dish the might just change your mind about Kale and saute'd sweet potatoes with savory jelly topping.  This is a healthy combination of foods that are low in sodium, fat and the carbs are natural.   Here is the first recipe for the chutney.

Strawberry Chutney

A Chutney with a sweet & sour taste with very mild heat from the spice blend.

Created by Janet Chinners of Country Traditions

1 quart of strawberries chopped in small pieces

1 medium white or Vidalia onion chopped

2 medium tomatoes chopped

1 cup raisins (golden will add additional color but regular taste great)

8 prunes chopped

3 -5 large mint leaves chopped fine

1 T sugar or Splenda

1 t vanilla extract

½ cup white or red balsamic vinegar  (I used the white since we have a nice light one made by 

                                                              Waldensian Vineyards in North Carolina)

1T garam marsala

1 T olive oil

Add onions to a med sauce pan and cook until caramelized and lightly browned.

Add all the remaining mixture and cook over low heat for 15 minutes.  Stir frequently to make sure it doesn’t stick and burn.  It can be served hot or chilled.  I served it with walnut crusted tilapia but it would taste wonderful on cream cheese with crackers or even on ice cream.

Non-Traditional Corned Beef Dish

Next year when you are trying to do something for St. Patrick's Day that is a little different, you may want to try my Corned Beef Cabbage Rolls with Cream Mustard dip.


First I cooked my 3.5 Pound Brisket in the crock pot and added the following for flavor:

1 12 oz Bottle of Weeping Willow Belgian Wit Beer (a slightly sweet and spiced beer from NC)
1T mild curry powder  (You can add hot or just add more if you like, this is a conservative amount)
1/2 cup lite Brown sugar
4 cardamom pods - crushed
1 large bay leaf

Set it on high for 4 hours the down to low for another 2-3 hours.

I then took approx 1 lb of the corned beef and made a hash.
approx 1 lb of the corned beef and chopped fine
1 large potato  cut in 1/4 inch cubes  ( par boil until slightly soft)
1 large onion chopped fine

Saute' the onions until soft and add the potatoes and beef and cook while stirring until done.


THEN....... I made the cabbage rolls

1 med head of cabbage (leaves separated)  Steamed until mostly done.


Take a leaf and put the hash in the middle and roll like regular cabbage rolls and secure.  Place in a fry pan with olive oil and brown the roll.  Serve them with  the mustard dip.


Mustard Dip

1 8 oz pkg of cream cheese
1/4 cup of heavy cream
3T  Gaelic Ale Mustard (from Crooked Condiments of Asheville, NC)

Gently warm the cream cheese and cream in a small sauce pan.  Stir until smooth and creamy and add the mustard then whip.  The taste is incredible and when you dip the cabbage roll in it your mouth will thank you.

As the Irish would say "Bainigí sult as an bia"

Janet

Rolled Chicken Breast with Cheese and Spinach Filling

During the winter, traffic in the shop slows down significantly;y so we only cook once a month.  Saturday Feb 18 was the night.  I wanted to create something and as usual for me, I make a list of ingredients that I think will blend well for a great dish and mark down the amounts as I go.  There are 3 recipes from that session.  One was a chicken breast filled with ricotta and spinach, the second was a vegetarian crepe and the third a sweet mustard and wine sauce to pour over both.  Hope you enjoy.

Rolled Chicken Breast with Cheese and Spinach Filling

6 chicken breasts pounded flat

1 15 oz container of ricotta cheese (I like the whole milk but you can use part skim if you choose)

1/4 cup shredded Parmesan cheese

1 egg

2T chopped garlic or 5 cloves smashed

3T fresh parsley

1/2 cup frozen spinach drained and pressed to remove all water

5T Basil Pesto (we sell Elki brand and it gives a great punch to the dish.)

EVVO

Mix the ricotta with Parmesan, garlic, spinach and pesto until blended well.  Gently whip the egg and add to the mixture.  Lay the breast on a flat surface and spread the cheese mixture, starting at the pointed end, on 2/3 of the meat. Add a touch of salt and pepper. Sprinkle some chopped parsley over the cheese and roll tucking the sides in and secure with a toothpick.  Saute' in EVVO until outside is gently browned then place in a dish and bake for 20 minutes.  Insure internal temperature is 160 degrees.

You can serve the chicken with any side as is or make the creamy wine sauce in my next posting and pour it over the chicken.      Serves 6.  cooking and prep time approx 45 minutes.

Shitake Risotto with Wild Rice

Last Week we did our usual cooking demo and I wanted to make something different than what I had done in the past. As usual, I stroll around the shop and check my pantry to see what I have to work with. I found some wild rice, white rice and saw the More than Gourmet products we carry. I immediately salivated when I thought of a rice dish with mushrooms. So this is what I cooked.

2 stalks of celery chopped fine
1 small onion or 2 shallots chopped fine
2 med carrots chopped fine
2 T extra virgin Olive oil
1 stick butter
4 ounces Shitake mushrooms washed and chopped int 1/2 inch pieces
1 cup white rice
1/4 cup wild rice
1 cup dry white wine
1/4 cup parsley chopped fine
Salt and pepper to taste
1 1/2 oz container Essence de Champignon Gold (R) dissolved in 3 cups of hot water

Preboil the wild rice and set it to the side. Saute the celery, onion and carrots in the olive oil until soft and set aside. Add the butter, mushrooms and the white rice to the pan. Slowly cook at a low temp until it begins to turn golden then add the wine. Cook the rice mixture until most of the wine is absorbed.

Add back the celery, carrots and onions to the pan and add 1/2 cup of the mushroom essence and stir frequently. Add the remaining broth to the pan 1/2 cup at a time allowing the rice to absorb each addition before add the next. When all the broth has been used, the mixture should be smooth and creamy in texture. Add the cooked wild rice and salt and pepper to taste.

Enjoy,
Janet

Fall Inspiration Chili

I never was happy being one person in a crowd, especially when I get the chance to experiment. I was a scientist before we opened our gourmet shop so cooking to me is much like being in the lab. I usually pick one or two key ingredients then punt from there on.

I got inspiration earlier in the week from one of my Facebook Followers who suggested I do a chili this week for our Saturday evening Cooking Demo. This is what I came up with.

Spicy Apple Chipotle Chili

1 lb cubed pork

1 large onion chopped

3 T chopped garlic

¾ cup Stonewall Kitchens Maple Chipotle Sauce

2 cans Red Kidney beans, drained (15 oz)

2 cans Black Beans, drained (15 oz)

1 can navy beans, drained (15 oz)

1 can diced tomatoes (28 oz)

4 med apples chopped

1 ½ T chili seasoning

1T Chipotle powder

Salt and Pepper to taste

Brown pork then add onions and garlic and cook until onions are soft. Add the remaining ingredients and simmer for about 2 hours until the pork is tender and the sauce thickens. Sever with fresh hot bread. It will also taste good with shredded cheddar topping.

Cookin' In Dillsboro

Well, I have to say we really have started a following for our Saturday evenings. Allen Field, who is a retired chef, has been creating dishes with the products we sell in the shop. We are going to post them here and I link this to our Facebook Page.

This recipe was created 2 weeks ago. The featured product was Lemon Curd from Stonewall Kitchens.

Lemon Curd Carrots

1 lb baby carrots

1 t lemon zest

2T Lemon Curd

2 oz dry white wine

2T butter

Parboil carrots until they are just barely cooked then drain liquid.

Add the wine, butter & lemon curd stir until the butter melts and the curd mixes with the wine.

Cook the carrots for 10 minutes in the sauce then add the lemon zest to serve.

Bon Appetit,

Janet