It's Friday and what's the perfect meal to make after a long crazy week of work and running around? Pizza, but forget about calling Domino's or Papa John's.
I picked up a ready made dough from Trader Joe's. They carry white and whole wheat. For this pizza I picked the white dough. Tonight I made a spicy turkey sausage, olive, and artichoke pizza. I used a combination of spicy and sweet turkey sausage links crumbled (from lasagna I made last week) and I always have olive and marinaded artichokes in the house (both are great additions to salads).
We are also having a mixed green salad with beets, tomatoes, candied spicy pecans (I made these, but you can buy candied nuts at most grocery stores), crumbled goat cheese, and cucumber with a homemade raspberry vinagrette. Add a glass of red wine. Yum. Dinner is served and plenty of leftovers for lunch tomorrow.
Friday, May 28, 2010
McGuyvered Meals
Below you will find recipes reinvented from leftovers or revamped ways to improved "boxed" items and make them more nutritious and healthier options.
Trader Joe's Banana Bread-Reinvented
I adapted the recipe on the back of the Trader Joe's (boxed) Banana Bread
Instead of 1/3 c of oil (why add all that fat?), I substituted an equal amount of Trader Joe's low fat vanilla yogurt. I also mashed two large ripe bananas, then follow the recipe as directed. Make sure you just fold the dry ingredients into the wet ingredients (egg, water, and yogurt), until it all just comes together (over mixing will cause the muffins/bread to be too dense and tough). The muffins were so moist and tasted just like the banana bread my parents used to make, in about a third of the time.
A note about saving money: A box of of this mix was less than $3.00 and the recipe made 18 muffins. I already had the low fat yogurt and egg. If you prefer a super-sized muffin. The recipe would probably make a dozen. I have to admit, I like the calorie and portion control of spreading the calories out over 18 muffins, instead of 12. This is a great alternative to purchasing that morning muffin from Starbuck's every morning at $3 or more each day.
A note about storage: These muffins contain no preservatives, so store in an airtight container, for 1-3 days (away from heat or direct light), if you live in a humid place, store in an airtight contain in the fridge, or place them in a bag and pop them into the freezer. When ready to eat (from freezer) either let them thaw overnight in the fridge or pop them in the microwave for 15-30 seconds (depends on strength of your microwave).
Trader Joe's Banana Bread-Reinvented
I adapted the recipe on the back of the Trader Joe's (boxed) Banana Bread
Instead of 1/3 c of oil (why add all that fat?), I substituted an equal amount of Trader Joe's low fat vanilla yogurt. I also mashed two large ripe bananas, then follow the recipe as directed. Make sure you just fold the dry ingredients into the wet ingredients (egg, water, and yogurt), until it all just comes together (over mixing will cause the muffins/bread to be too dense and tough). The muffins were so moist and tasted just like the banana bread my parents used to make, in about a third of the time.
A note about saving money: A box of of this mix was less than $3.00 and the recipe made 18 muffins. I already had the low fat yogurt and egg. If you prefer a super-sized muffin. The recipe would probably make a dozen. I have to admit, I like the calorie and portion control of spreading the calories out over 18 muffins, instead of 12. This is a great alternative to purchasing that morning muffin from Starbuck's every morning at $3 or more each day.
A note about storage: These muffins contain no preservatives, so store in an airtight container, for 1-3 days (away from heat or direct light), if you live in a humid place, store in an airtight contain in the fridge, or place them in a bag and pop them into the freezer. When ready to eat (from freezer) either let them thaw overnight in the fridge or pop them in the microwave for 15-30 seconds (depends on strength of your microwave).
Wednesday, May 19, 2010
Local Publicity
A cook in the house, Chef Erin caters to her clients' culinary needs.
By Ryan McDonald
Staff Writer- Daily Breeze Business Section (Front Page)
Erin is used to getting questions while on the job, but not what you'd expect.
When she's working, she typically fields queries such as "What's that?" and "What are you doing now?" Such inquisitive words only could come from children, but Bell, 29, isn't in child care. She's a personal chef.
"I think it's important that I'm close with my clients," she said. "I want to know their kids' names." The Hermosa Beach resident is the pots and pans behind Let's Eat, an in-home chef service that prepares meals for people ahead of time.
With the tight-knit relationship that she seeks to develop with her clients, she finds that the job is more than just whipping up food; it's about interacting with the people she serves."I have one client who loves ethnic food, and he once asked for a Moroccan recipe," Bell said. "Now it's something else I know how to make."
What does your job entail?
I am a personal chef. I prepare meals for families, couples or singles. I also do small dinner parties and cooking lessons.
Why do your clients typically say they need your help?
It's cool because it gives them more time to spend with the kids. Also, the biggest thing is that they're not eating takeout. They're eating healthy, fresh food that is catered toward their needs.
Do you try to avoid clients with special requests?
I actually like that. I don't really have stock recipes.
Do the restrictions ever make it difficult to do your job?
Some diet restrictions make it harder. But I kind of like the challenge of different requests. I just like cooking.
What made you want to be a chef?
Basically I grew up in a house that cooked a lot. In my prior job, if I was stressed, I would bake and give things to my students. And now I like that, in some ways, I get to be a part of all of these different families.
What do you love about cooking?
I guess the act of doing it. I have fond memories of baking in the kitchen with my mom. Plus, it's something creative for me.
Do your clients ever ask you to change or update old recipes?
Sometimes they'll see something on the Food Network and they'll say, "I like that shrimp salad, but that chef uses a lot of butter."
How did you get into cooking professionally?
I just kind of fell into it. I didn't go to culinary school because I couldn't justify spending $50,000 to get an associate degree. I was told if you can work for a caterer, you can cook somewhere else. I spent four months with the caterer but I hated it. Why? The factory feel. The idea of mass producing food - that's not for me. Where did you go from there? One of the caterer's clients was a man with Alzheimer's that she made and delivered food for. She asked me if I wanted to do it one day because she was busy. I did it, and I loved that this was going to make his life a little easier. My boss came up with the personal chef suggestion.
How did you start the company?
I found this group that trains you how to start the business. They literally gave you everything you need to know. I moved down to Hermosa and launched in January 2006, and by the first week of February I had my first client.
How did you get the word out about your services?
The U.S. Personal Chef Association has a "Hire-a-Chef" service. Funny enough, my first client literally lived right down the street from me.
What's the best part of your job?
Making somebody's life easier.
Do you think that people in the South Bay are especially in need of your services?
The South Bay is a good area, but there are personal chefs everywhere. My thinking is just, why shouldn't families have someone to help? This is tailored specifically to them. If they never want to see a Brussels sprout, they don't have to.
Do you ever get your clients to try new things?
I'll say, "Let me try this recipe, and if you don't like it, I won't do it again." It's cool that we both are able to trust each other.
Do you do anything special to build trust with clients?
From that first meeting, once you become a client you're in my family. After all, I'm coming to make food at their home. Sometimes they are running errands, but sometimes they are sitting across the (kitchen) island talking with me.
Is it harder to cook when people are there?
I kind of like it. If they're not, that's fine, I just plug into my iPod. But if they're usually there and for some reason they miss me, they send me a little note. They enjoy the relationship.
How much food do you usually cook at once?
I have done as much as two weeks of breakfasts and dinners at once. But for the most part it's five meals, for Monday through Friday, and they just eat it when they're ready. I typically come once a week.
Would you ever want to cook for just one person every night?
Not really. I like that I have interaction with so many different people. I like the variety.
What's the worst part of your job?
Dishes. I'll wash the same bowl about six times.
By Ryan McDonald
Staff Writer- Daily Breeze Business Section (Front Page)
Erin is used to getting questions while on the job, but not what you'd expect.
When she's working, she typically fields queries such as "What's that?" and "What are you doing now?" Such inquisitive words only could come from children, but Bell, 29, isn't in child care. She's a personal chef.
"I think it's important that I'm close with my clients," she said. "I want to know their kids' names." The Hermosa Beach resident is the pots and pans behind Let's Eat, an in-home chef service that prepares meals for people ahead of time.
With the tight-knit relationship that she seeks to develop with her clients, she finds that the job is more than just whipping up food; it's about interacting with the people she serves."I have one client who loves ethnic food, and he once asked for a Moroccan recipe," Bell said. "Now it's something else I know how to make."
What does your job entail?
I am a personal chef. I prepare meals for families, couples or singles. I also do small dinner parties and cooking lessons.
Why do your clients typically say they need your help?
It's cool because it gives them more time to spend with the kids. Also, the biggest thing is that they're not eating takeout. They're eating healthy, fresh food that is catered toward their needs.
Do you try to avoid clients with special requests?
I actually like that. I don't really have stock recipes.
Do the restrictions ever make it difficult to do your job?
Some diet restrictions make it harder. But I kind of like the challenge of different requests. I just like cooking.
What made you want to be a chef?
Basically I grew up in a house that cooked a lot. In my prior job, if I was stressed, I would bake and give things to my students. And now I like that, in some ways, I get to be a part of all of these different families.
What do you love about cooking?
I guess the act of doing it. I have fond memories of baking in the kitchen with my mom. Plus, it's something creative for me.
Do your clients ever ask you to change or update old recipes?
Sometimes they'll see something on the Food Network and they'll say, "I like that shrimp salad, but that chef uses a lot of butter."
How did you get into cooking professionally?
I just kind of fell into it. I didn't go to culinary school because I couldn't justify spending $50,000 to get an associate degree. I was told if you can work for a caterer, you can cook somewhere else. I spent four months with the caterer but I hated it. Why? The factory feel. The idea of mass producing food - that's not for me. Where did you go from there? One of the caterer's clients was a man with Alzheimer's that she made and delivered food for. She asked me if I wanted to do it one day because she was busy. I did it, and I loved that this was going to make his life a little easier. My boss came up with the personal chef suggestion.
How did you start the company?
I found this group that trains you how to start the business. They literally gave you everything you need to know. I moved down to Hermosa and launched in January 2006, and by the first week of February I had my first client.
How did you get the word out about your services?
The U.S. Personal Chef Association has a "Hire-a-Chef" service. Funny enough, my first client literally lived right down the street from me.
What's the best part of your job?
Making somebody's life easier.
Do you think that people in the South Bay are especially in need of your services?
The South Bay is a good area, but there are personal chefs everywhere. My thinking is just, why shouldn't families have someone to help? This is tailored specifically to them. If they never want to see a Brussels sprout, they don't have to.
Do you ever get your clients to try new things?
I'll say, "Let me try this recipe, and if you don't like it, I won't do it again." It's cool that we both are able to trust each other.
Do you do anything special to build trust with clients?
From that first meeting, once you become a client you're in my family. After all, I'm coming to make food at their home. Sometimes they are running errands, but sometimes they are sitting across the (kitchen) island talking with me.
Is it harder to cook when people are there?
I kind of like it. If they're not, that's fine, I just plug into my iPod. But if they're usually there and for some reason they miss me, they send me a little note. They enjoy the relationship.
How much food do you usually cook at once?
I have done as much as two weeks of breakfasts and dinners at once. But for the most part it's five meals, for Monday through Friday, and they just eat it when they're ready. I typically come once a week.
Would you ever want to cook for just one person every night?
Not really. I like that I have interaction with so many different people. I like the variety.
What's the worst part of your job?
Dishes. I'll wash the same bowl about six times.
About Your Blogger
My passion for cooking began as a child, spending time in the kitchen with my parents and my Sicilian grandmother. While other children were watching Sesame Street, I was watching the greats Julia Child and Graham Kerr.
After a lifetime of cooking, baking, and catering for events, friends, and family; I decided to start my own Personal Chef Service. In August 2005, I completed the Culinary Business Academy’s Personal Chef training program. I am also a member of the United States Personal Chef’s Association. Unlike some Chefs I know, I am not "classically" trained in the culinary arts. I am self taught, having learned on my own with my family and through recreational cooking classes.
My culinary education is not completely informal; I have completed recreational classes at the California Culinary Academy, in the Weekend Gourmet Program in San Francisco and locally in the Professional Chef Program at the New School of Cooking in Culver City.
I believe the kitchen is a great place for building memories as well as delicious meals. My style of cooking is all about making quick, healthy, easy meals for the everyday person. There is no reason even the busiest family or single can't enjoy a delicious meal. I am known to"McGuyver" meals in the kitchen. I keep this attitude in my own kitchen, not to say I never follow a recipe, but some of the best recipes I have ever created started with a pantry raid.
Today, I work hard to create meals for my clients with all the love and attention I give the meals I prepare for my friends and family, because as far as I am concerned, my clients are my family.
I grew up in Maryland, earned my Bachelors of Science in Psychology from High Point University, in North Carolina, and my Masters of Arts in Education, from Virginia Tech, in Virginia. I live in Redondo Beach, California and serve clients in the South Bay and surrounding communities.
Must Have Kitchen Gadgets
There is no doubt that whether you consider yourself a cook or a chef, if you spend any time in you kitchen, like me, you probably have your list of must have gadgets.Convention Toaster Oven
(DeLonghi is my favorite)George Forman Grill
(makes a great panini press for less than $20)Cuisinart Food Processor/blender combo
(4 cup and 7 or 11 cup)Wine opener (I love the Zinc 5 Piece Corkscrew set Bed Bath and Beyond)
Cooking set (12 or 16 pc. set Calapalon
or T-fal 
available at Target $, All Clad $$$)Kitchen Aid Stand Mixer
(Great for making cookie dough, available at Amazon and Target)More favorites to come.
Setting Up Your Kitchen
This blog contains a list of everything I believe a person needs when setting up the kitchen in your home, whether it's the first time, or you're just combining your kitchen. I am going clear up the mystery and give you couple types of set ups. These setups can work for anyone whether you are single, part of a couple, or a family. Typically, these groups falls into one of two categories cooking and non-cooking.
Cooking people for the purposes of this blog are those who have basic knife skills and use the kitchen regularly, whether making everyday meals or when entertaining.
Non-cooking people are those who avoid the kitchen and cooking at all costs. They are best friends with the microwave; only use the stove top to warm soup, and oven for reheating pizza or storing sweater (wink, wink, Carrie Bradshaw).
Bare essentials
1 chef's knife (8-10 inches)
1 Serrated (bread knife)
1 paring knife
Kitchen Scissors
1 large plastic cutting board
2 Rubber Spatulas (Heat Resistant)*
1 Soup Ladle*
1 Slotted Plastic Spoon*
1 Spatula (heat resistant)*
1 Plastic spoon (pick a resists stains and heat resistant)*
1 Wooden spoon *
Tongs, plastic tipped, if using with non-stick surfaces (heat resistant)*
1 Medium Saute pan
2 Cookie sheet (1 large, 1 small)
1 Large Sauce pan with lid
Can opener
Strainer
Grater
Stacked Mixing Bowls (plastic or stainless steel)
Wine Opener
*When selecting your kitchen utensils, it's important to remember heat resistant is key when using them for cooking and not just mixing or baking. Also I would suggest picking darker colored utensils since they will resist stains.
Cooking/Entertaining Types
1 bread knife (serrated)
1 vegetable peeler
Garlic press
Mesh Strainer
Stainless metal dry measuring cups
Measuring spoons*
Pyrex (Liquid) Measuring cups (4 and 6 cup measure)
Pizza cutter
(2) medium cutting boards (protein and fish) Side note: I would recommend different colors. This will make it easy to tell the difference between the two and will reduce the risk of cross contamination.
(2) Non-stick scratch resistant cookie sheets
(2) Cookie sheets with rim
Pizza stone
Cooking set (12 or 16 pc. set)
Silicone basting brush*
2 Muffin pans (1 lg. , 1 mini pan)
1 Broiler pan
1 Micro-plane grater (with fine and medium)
Kitchen towel (super drying towels)
There are certain brands of kitchen utensils I prefer. I am a big fan of OXO (carried at Target and Bed Bath and Beyond). In another blog, if people are interested I can go into greater detail about the specific equipment I have in my chef kit. Most if not all of my equipment was purchased at Target. Even as a chef, I realize there is no reason to spend a lot money at high end kitchen supply stores when quality equipment can be purchased for less at places like Target, Walmart, or even in some cases Big Lots.
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