food

Dinner in a pinch

The other day I was really in a pinch on what to make for dinner. It was one of those weeks where we were eating all of the frozen goodies in our freezer, needed to go food shopping and no one was feeling motivated to try something new.

I decided to make a quick eggplant parmesan, the puree below was frozen cauliflower, chickpea, tumeric, butter and herbs topped with chunky tomato sauce.Check out how to make the cauliflower mash below!

Make the cauliflower mash

  • 1 bag of frozen cauliflower
  • 1 can of chickpea (garbanzo beans)
  • 2 tsp of tumeric powder
  • salt and pepper to taste
  • 1 cup water
  • 3 tsp butter
  • 1 tsp garlic powder
  1. Rinse canned beans
  2. In a large pot place butter, and 1 cup of water
  3. add in frozen cauliflower and seasonings.
  4. Cover pot and cook for 15 min or until fork tender.
  5. scoop cauliflower mix in to food processor or blender and blend until smooth
  6. OPTIONAL add cooking water slowly and as needed to desired texture.

Let us know if you try this mash or any other cauliflower mashes you like!

Thanks for reading!

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food

Farm adventures 2

Here are the finished products from the farm adventures I had last month. The top left dish is tabbouleh made with parsley (currently in season in New england). Next, we have a plate that encompassed all of the dishes from the rest of the night. A baked chicken topped with seasonal berry compote. Patty pan squash stuffed with ratatouille. Beet and tomato gazpacho. And for dessert sweet biscuit with fresh whipped cream and fresh peaches with basil water.

Thank you readers!

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Kitchen Confidence

Hi readers!

Today I would like to tell you about my upcoming Cooking foundations class! We will be diving into the different cooking styles, when to use them, and making a delicious meal!

You can sign up here at the Assabet website, type in cooking foundations in the keyword search or by returning your registration form in the mail which can be found at the back of the fall flyer.

Bubbling cheese ….mmmm

Hope to see you there!

food

Pass me the Patty Pan

Hello Readers and happy Wednesday!

Have you ever heard of patty pan squash? (Pause here to say that 10x as fast as you can) I did not until a very recent /amazing event with a local farm (more on that next time). Patty pan squash is a summertime variety known for its funky shape and is being harvested now in New England.

When ripe, the patty pan has a stronger squash flavor than the common green and yellow zucchini. When roasted, baked, or sauteed the squash does releases a lot of water, so when you are cooking it, make sure you add extra seasoning as it will get watered down by all the natural juice it releases.

If you are thinking about stuffing and roasting the patty pan ( highly recommended by the way) it will only take about 15 to 20 mins if hollowed out at 400F.

Recently I baked the patty pan with red apples, cumin, paprika, salt pepper and olive oil, it came out really yummy! But as I mentioned before make sure you add extra seasoning as it releases tons of liquid!

Comment below if you cook with patty pan this week!

Until next time!

food, make it

Coconut lime curried chicken

Hello Readers and Happy Monday

One of my favorite things to do in my spare time is read other chefs cook books. I found this amazing coconut lime curried chicken recipe in one of Marcus Samuelsson books Marcus off Duty: the recipes I cook at home.

If you are interested click here to check out his books or you can also find it at your local library , that is where I got mine!

Anyways, back to the chicken: coconut and stewed meats in general is always a good match. It adds a creamy, slightly sweet flavor that you can’t quite achieve with other ingredients, and compliments spicy flavors tremendously. Next, is lime; I believe lime in this case helps to brighten up the sauce,making it easy to eat this heavier dish during the summer.

In the original recipe chef Samuelsson uses chicken breasts, golden raisins and red curry paste. I did not have these ingredients and used chicken thighs, and sofrito. Sofrito is a traditional base used in latin cuisine made with cilantro, bell pepper and other ingredients giving this a major latin flare.

To make this dish:

  1. Skin 4 chicken thighs ( if you are using chicken breast you do not need to skin anything) season with salt & pepper, set aside.
  2. Heat 3 tablespoons oil ( of choice) in a large pan/ pot big enough to hold 4 pieces of chicken and deep enough to hold 3 cups of liquid.
  3. In heated oil, add 1 medium yellow onion chopped season with salt & pepper cook until onions lose color.
  4. Add in tablespoon of minced garlic, cook for about 5 min. (If you burn it a little like I did lol it is ok, your sauce will just be darker)
  5. Reduce heat and add curry paste or sofrito about 1 large tablespoon, stir and cook for about 2 min.
  6. At this point you should move over your veg mix to the side of your pot, add another tablespoon of oil, let it heat and sear chicken about 3 mins per side and flip only once.
  7. After chicken is seared and flipped add in 1 can of coconut milk, the zest of 1 lime and its juice, 1/2 cup of water, handful of golden raisin, 4 chopped mint leaves, and 1 teaspoon of chopped parsley. Season with salt & pepper.
  8. Cook for 10 to 20 mins on medium heat.
  9. Taste liquid, add zest of second lime if you feel it needs more lime flavor
  10. Serve with starch of choice, I used white rice.

If you try this recipe please let me know! I would love to hear how it came out and if you enjoyed it as much as I did!

Until next time!

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Pancakes 2.0

Happy Monday Readers!

Last weekend for mother’s day we had chocolate pancakes! Packed with pea protein powder, these pancakes were very satisfying and curbed every sweet craving. We topped these off with fresh strawberries, butter and honey

Thanks for reading, Cheers!