Cooking Tasty, Healthy and Quick
Cooking Tasty, Healthy and Quick
Who has time to cook a healthy meal? I thought I didn't, and discovered that I can, AND I can cook tasty dishes that my family and friends love! You can too. I have created series of cooking classes to share my passion and knowledge with you. I will share my shopping spots, types of utensils and tools that I use, and of course the many recipes that I have experimented with on my family and friends. I know you will enjoy taking a class from me, and taking away great references and recipes that you will use always. Remember - cooking is not intimidating - just the lingo!
RECIPES
| Ro’s Twist on Teriyaki Chicken (from “Family Meals Made Simple”) Garlic-infused extra virgin olive oil 2 green scallions, thinly sliced (save the green chives for garnish) 4 chicken breasts, skinned 1 bottle of teriyaki sauce with sesame seeds 1 red bell pepper, cubed (set aside a small amount for garnish) 1 small broccoli crown, cubed ¼ cup roasted flax seeds (plus a couple of teaspoons for garnish) Kosher salt Lemon pepper Balsamic glaze Precooked jasmine or brown rice (found in the freezer section at grocery stores, such as Trader Joe’s) Marinate chicken breasts with teriyaki sauce in a sandwich bag. Leave in the refrigerator overnight. Heat a skillet (on medium) and add the garlic oil and scallions. Cook until they caramelize or begin to brown and add red bell peppers. Add a pinch of salt and cook until bell pepper is soft and the skin is shiny. This mixture will be the flavoring the chicken cooks in. Cut the chicken into strips. Add them to the pan and add a dash of lemon pepper and dash of salt. Stir, cover and let the dish cook for about six minutes, then turn the pieces over. While chicken is cooking, steam the broccoli (either in the microwave or on the stove top). Make sure the chicken is cooked through. Add broccoli, a little more teriyaki sauce and the flax seeds. Stir until combined. Add rice and stir again. Let the dish cook for five minutes, then remove the pan from heat and cover. While the dish is cooling, drizzle balsamic glaze across your dishes and sprinkle roasted flax seeds on the drizzle. Garnish with green onions and red peppers. Serves four to six people. |
| Just Like Pumpkin Pie Yams (from “Family Meals Made Simple”) 4 organic red yams ¾ cup fat-free half-and-half ¼ stick of unsalted butter 2 pinches of sea salt Dash of ground pepper 1 tablespoon brown sugar ½ teaspoon nutmeg ½ teaspoon cinnamon Dash of ground clove Glazed pecans Wash, peel and cut yams into thirds. Boil them until a knife slips through them cleanly. Drain water. Mash yams, then add salt and pepper. Add butter and half-and-half until creamy. Add brown sugar, nutmeg, cinnamon and ground clove. Serve warm in a small bowl with a splash of maple syrup and sprinkle a few crushed glazed pecans on top. This dish serves four. Serves four to six people. |
| Ro’s Quick Leftover Chicken Won Tons (from “Leftovers Turned Tapas”) 1 package of won ton dough sheets Leftover cooked chicken Packaged stir fry veggie mix Seasonings (salt and lemon pepper) Garlic infused olive oil Sauté veggies in garlic infused olive oil until firm, but not hard, and add chicken. Season with sea salt and lemon pepper. Cook until hot and drain any liquid. Place a teaspoon of mixture in the middle of a won ton wrapper. Use a pastry brush to spread water around the edges of the won ton wrapper. Place another won ton wrapper on top and press together to seal. Heat a large pan with oil. Place sealed won ton in hot oil and cook both sides. Do not burn. For a healthier version, place won tons on a cookie sheet, spray with olive oil cooking spray and bake in a 375-degree oven for 15 minutes. Serves four to six people. |
| Zucchini Quiche (“Healthy Spring Brunch”) 2 pounds of zucchini, grated and drained 1 medium yellow onion, finely chopped ½ pound of mozzarella cheese, grated ¼ pound of parmesan cheese, grated 5 eggs, beaten ½ cup of fat-free half-and-half 1 tablespoon flour Salt Black pepper Sauté onion in butter until it is golden and slightly caramelized. In a bowl, add eggs and half-and-half and stir in a gentle folding motion. Add cheeses, zucchini and onion and mix well. Pour into a greased, 9-inch pie dish. (No need for crust.) Bake quiche at 350 degrees for 35 minutes or until center is set. Serves four to six people. |
| One Pot Tuscan Chicken Stew (from “Spring Dinner Tuscan Style”) 1 tablespoon extra virgin olive oil 12 skinless chicken thighs 1 red onion, chopped 1 clove of garlic, chopped 1 package of mushrooms, sliced 1 red bell pepper, chopped 1 zucchini, sliced Sprig of fresh basil Sprig of fresh rosemary Sprig of fresh oregano 1 can of marinara sauce ½ cup of sweet white wine 1 cup of white kidney beans, rinsed and drained Salt Black pepper Fresh parmesan cheese, grated Heat oil in large skillet over medium high heat. Add chicken thighs, sprinkle salt and pepper on top and cook until lightly browned. Remove chicken from skillet and keep chicken warm. Add onions and garlic to the same skillet. Saute u-ntil lightly brown and add mushrooms, zucchini and red p-epper. Cook until vegetables are tender. Stir in chopped herbs and cook until they are wilted. Add sauce, wine and kidney beans and bring mixture to a boil. Reduce heat to medium low and add chicken to the skillet. Cover and simmer for 20 minutes, then remove the lid and cook for an additional 10 minutes. Remove from heat and serve with grated parmesan on top. Serves four to six people. |