Cook With Me's Blog

Eat Fresh!

There was some great cooking at the Harrison Cooking Class tonight. 03/22/15

The Harrison’s are such a nice family. Harrison Class Kissing 032215We had a great class which there daughter purchased for them. After much discussion with Ilene, we decided on them learning my Fork Tender Beef Roast.

Ilene and me Harrison Class 032215

As many of my close friends know I don’t share this recipe; let alone teach someone how to cook it. But I did for the Harrison’s. I’m glad because they really enjoyed it.

 Me and The Harrison's Plating Dinner 032215

There daughter joined them and learned how to make the Pan Seared Salmon, another favorite. She was just as nice as her parents and did a great job cooking the Salmon.  You know she must be nice because i just don’t let anyone wear my Chef coat.

Michelle cooking her stir fry with me Harrison Class 032215

Salmon and Stir Fry Harrison Class 032215

And for dessert we had Banana Foster.

Banana Foster over Vanilla Ice Cream!

Banana Foster over Vanilla Ice Cream!

We had to change one of the ingredients and man did it turn out wonderful. I’m making it this way from now on. If you want to know the change and why it’s better, you’ll have to take my class.

 

Here are few highlights:

 

Harrison Class knife skills 032215Me Demostrating how to cut the roast Harrison 032215Louis cooking Mushroom Fries Harrison Class 032215Louis, Michelle and me Plating Harrison Class 032215

 

Thanks Lou and Ilene!

 

 

 

 

The Harrison's and me - Cooking Class 032215

March 23, 2015 Posted by | Cooking Class, Events, Healthy, Let's Talk About Food | Leave a comment

Salmon Anyone?

HOTDPlatedSalmonAtTheSantosClass

 

I was hired to Personal Chef a Mother’s Day Dinner for a client.  The Client’s Mom and Sister were the guest of honor.  The Client and his brother in-law also ate.  The menu was my Pan Seared Salmon w/sautéed muti-colored Bell Peppers and Onions.  It’s usually paired with Basmati Rice.  They all really enjoyed the Mother’s Day meal.
HOTDPlatedSalmonBeingBroughtToTheTable

 

 

Fast forward to this past Thursday and the client contacts me to prepare him the same dish minus the rice because he’s eating better and like to make his last meal of the day the Salmon and veggies.  He’s wise.  Salmon is once of the healthiest proteins we can eat.  So I’ll be cooking Salmon all this week.  If you want to enjoy my Pan Seared Salmon also over the next two weeks, let me know.  You can order it on my website on “Dinner Is Served” page. http://www.hatsofftodining.com/dinnerisserved.html

July 13, 2014 Posted by | Healthy, Let's Talk About Food, Seafood Recipes | 1 Comment

HOTD giving back in 2014.

Cooking for a chemotherapy patient

I recently have been asked to prepare dishes for a person starting chemotherapy treatment. According to what she told me she needs a high protein diet that has minimal vitamin K. I take this honor very seriously because chemotherapy treatment causes such discomfort and loss of appetite. The lists of vitamin K rich food is pretty extensive so it excludes many foods we take for granted. (See list below) But that’s okay I love a challenge.

I will be publishing a list of recipes as I create them. These recipes will be customized for chemotherapy patients high in protein and low in vitamin K. Please share the recipes with friends and family you know who are going through this rough time. Hopefully it bring a little comfort. It would be a nice gesture if you prepared it and brought it to them.

The first recipe will be my fork tender beef.

Fork Tender Beef Roast (High Protein and Low Vitamin K)

 

Ingredients

4 – 6 lb Beef Chuck Roast (I usually can get a two pack at Sam’s Club for under $22.00.)

1 Large Onion (Rough chopped)

1 Large Green Bell Pepper (Rough chopped)

1 Pack Lipton Onion Soup Mix

1 cup of water

½ tsp Kosher Salt

¾ tsp Fresh Cracked Black Pepper

¾ tsp Adobo Seasoning

¾ tsp McCormick All Purpose Seasoning (Original) (About $3.99 at Publix)

3 – 4 Cloves of Minced Garlic (A jar cost under $2.00 at Walmart)

Supplies and Equipment

 

– Large Oven Roasting Pan (The type used for Turkey that doesn’t have a lid)

– Reynolds Oven Roasting Bags (Prepare the bag according to the instructions on the box.  Cost is about $2.19 at Walmart)

– Cutting Board

– Knife

– Viva Paper Towels (Don’t use a cheap brand.  Youll be sorry if you do.)

Spatula or Tablespoon

–       Medium Bowl

–       Wisk

 

Instructions

Pre-Heat your oven to 450 degrees.

Unwrap the Beef Roast from its package.  Rinse the meat and use the Viva Paper Towel to pat it dry.

In the medium bowl, empty the contents of Onion Soup Mix.  Stir the water in the Onion Soup Mix.  Set aside.

Season the meat with Kosher Salt, Fresh Crack Black Pepper, Adobo, and McCormick All Purpose Seasoning.  Spread minced garlic over seasoned meat with the spatula/tablespoon.

Carefully place ½ of the onion and green bell pepper in the prepared oven-roasting bag. Then place the seasoned prepared meat on top of the vegetables.

Place the remaining vegetables on top of the seasoned meat inside the oven-roasting bag.

Spoon the onion soup mixture on top of the meat inside the bag.

Seal the bag with tie. (Poke 6 small holes in the sealed bag)

Place it in the oven and cook for 30 minutes at 450 degrees.  After 30 minute reduce oven temperature to 265 degrees and cook at 90 minutes.

After cooking time has elapsed remove the roast from oven and let it rest for 15 – 20 minutes.

Serve with Rice or Baked Potatoes

1 ounce serving of the beef equals 28 grams.  2 ounces actually exceed the 45 grams of protein and there is virtually no vitamin K.

This is the list of acceptable and unacceptable foods:

Foods with vitamin K to avoid:

 

–       Asparagus

–       Black Berries

–       Blue Berries

–       Broccoli

–       Broccoli Raab

–       Brussels Sprouts

–       Cayenne

–       Carrot

–       Cashews

–       Celery

–       Chili Powder

–       Collard Greens

–       Curry

–       Dried Basil

–       Dried Coriander

–       Dried Marjoram

–       Dried Oregano

–       Dried Sage

–       Dried Thyme

–       Fresh Basil

–       Fresh Parsley

–       Kale

–       Lettuce

–       Mustard Greens

–       Okra

–       Paprika

–       Pickles

–       Prunes

–       Radicchio

–       Raspberries

–       Spinach

–       Sun Dried Tomatoes

–       Swiss Chard

–       Turnip Greens

 

 

 

 

Source: (Altered to be alphabetical) http://www.healthaliciousness.com/articles/food-sources-of-vitamin-k.php

 

 

 

 

 

Meat

Category

Item

Amount

Vitamin K

 Beef
  Chuck roast 4 ounces Low
  Ground beef 4 ounces Low
  Tenderloin 4 ounces Low
  Flank steak 4 ounces Low
  Top round 4 ounces Low
  Veal cutlet 4 ounces Low
  Bologna 4 slices Low
  Hot dogs 2 hot dogs Low
 Poultry
  Chicken breast 4 ounces Low
  Chicken thigh 4 ounces Low
  Chicken leg 4 ounces Low
  Turkey breast 4 ounces Low
 Pork
  Pork chop 4 ounces Low
  Pork loin roast 4 ounces Low
  Bacon 15 slices Low
  Sausage patties 4 Low
  Sausage links 6 Low
  Salami 4 slices Low
  Sliced deli ham 4 slices Low

 

Source: http://www.drgourmet.com/warfarin/meat.shtml#.UtdY0ShOQlI

January 18, 2014 Posted by | Healthy, Meat Recipes | Leave a comment

Really Good Chicken Noodle Soup – Perfect for the colder weather!

Chicken Soup

So the other day, I needed to make Chicken Soup for my sick neighbor.  I Roasted a Chicken first. It’s my opinion that roasting is the most flavorful method of cooking because it intensifies the flavor instead of diluting it like in boiling.

See recipe for Roasted Chicken at https://hatsofftodining.wordpress.com/2014/01/12/getting-three-meals-out-of-your-chicken/#respond

30-Minute Delicious Chicken Soup

Ingredients:

–       2 Roast Chicken Breast and 2 Chicken Thighs (Diced)

–       28oz of Chicken Broth  (Reserve about 4 oz to make a slurry w/Cornstarch)

–       1 tablespoon of Cornstarch

–       Medium Onion (Diced)

–       2 Celery Stalks (Diced)

–       I Green Bell Pepper (Diced)

–       2 cloves of Garlic (Minced)

–       4oz of French Style Green Beans (Cut in thirds)

–       Kosher Salt

–       Fresh Cracked Black Pepper

–       Fresh Parsley Chiffonade

–       Extra Virgin Olive Oil (EVOO)

 

Equipment

–       Dutch Oven

–       Wooden Spoon

–       Cutting Board

–       Knife

Instructions

Place the Dutch Oven over a medium heat.  Once Dutch Oven is hot, add 3-4 hits of the Extra Virgin Olive Oil (EVOO).  Add the diced Bell Pepper, Celery and lower the heat to medium low.  Salt and pepper them and stir.  Let the vegetables sauté for about 1 minute before adding the diced onion.  Stir and let sauté for another 2 minutes or so until onions become translucent.   Add the diced Roasted Chicken Breast and stir.  Let this cook for about 2 minutes, stirring occasionally.

With your spoon, clear a small spot at the bottom of the Dutch Oven and add the minced garlic.  Let it cook for 30 seconds or so before stirring.  Add the French Green Beans and stir.  Let them cook for about a minute.  Add Chicken Broth and stir.

Bring this soup to a boil and let it cook for about 7 minutes or so stirring occasionally. Add the Parsley Chiffonade.  Stir in the cornstarch slurry and let the soup come to a boil.

Lower the heat and simmer for about 20 minutes or until soup thickens.  Salt and pepper to taste.

Serve.  It’s really good.

Chicken Salad will be published next!

 

January 15, 2014 Posted by | Cooking Class, Economical Cooking, Healthy, Let's Talk About Food, Lunch, Poultry Recipes, Soups | Leave a comment