Thursday, December 30, 2010

Cook Day 12/8/10

I love cooking and eating any squash!  I made an awesome Vegan Butternut Squash and Pear Soup that was so good!  The recipe came from Vegan Soul Kitchen by Bryant Terry.  This cookbook is loaded with great healthy recipes and you don't even have to be vegan to enjoy them.  :)

Here is a picture menu:

Vegan Butternut Squash Barlett Pear Soup



Chicken Scaloppini



Vegan Seitan Scaloppini



Turkey Cutlets with White Wine and Herb Pan Sauce with Roasted Carrots



Vegan Seitan with White Wine and Herb Pan Sauce with Roasted Carrots

Monday, December 27, 2010

Cook Day 12/6/10

I love to cook with Pomegranate juice.  It tastes fantastic and it is good for you.

Here is a picture menu:

Roasted Rosemary and Lemon Chicken with Pomegranate Reduction with WW Couscous with Dried Cherries and Pecans



Vegan Roasted Rosemary and Lemon Baked Tofu with Pomegranate Reduction with WW Couscous with Dried Cherries and Pecans



Steak and Broccoli Stir Fry



Vegan Baked Tofu and Broccoli Stir Fry



What are your favorite juices to cook with and what do you make with them?

Friday, December 24, 2010

Christmas Candy!

Merry Christmas! 

For the last two weeks I have been making Christmas candies and cookies.  There is nothing better than making people happy with food.

Here is a picture menu:

Vegan Super Carob Candy with Goji Berries




Chocolate Peanut Butter Cups with Cashews and Toffee




Holiday Biscotti




Fleur De Sel Caramels




White Vanilla Chocolate Haystacks




Chocolate Cashew and Toffee Bark



What cookies or candies did you make this Christmas?  Drop me a post.

Have a wonderful Christmas!

Saturday, December 18, 2010

Cook Day 11/22/10

Here it is December 18th and I am still writing about a November cook day.  Oh well, it is what it is.

This cook day was a great vegan victory for me.  I have been looking for veg ravioli for over a year.  I finally found some at Whole Foods Market.  Now I know what you are thinking.  I just took a pasta making class to make vegan pasta.  However, I haven't had the time or money (vacation and Christmas) to invest in the equipment.  Maybe Santa will deliver it to me for Christmas.

Here is the picture menu:

Vegan Seitan with Asparagus Risotto





Salmon with Asparagus Risotto




Vegan Wild Chanterelle Mushroom Ravioli




Wild Chanterelle Mushroom Ravioli




Vegan Tofu Taco




Turkey Taco Meat




With Black Beans and Brown Rice




Saturday, December 11, 2010

Cook Day 11-17-10

I went on vacation last week and thought I would have more time to work on getting my blog up to date.  I was wrong. 

As soon as we landed at Fort Meyers Airport it was 85 degrees.  Now three hours earlier, it was 23 degrees at the Detroit Airport.  I had to take advantage of the fantastic weather on Marco Island.  Our condo faced the Gulf of Mexico and we watched dolphins, pelicans, sand pipers catch the jumping fishing.  It made me forget I had work to do, which was good, because it truly was a vacation.

Here is a picture menu:

Chicken Cacciatore



Vegan Tofu Cacciatore



Jasmine Fried Rice with Shrimp



Vegan Jasmine Fried Rice with Seitan



Vegan Vegetable Miso Soup



It's good to be home, but I still wish I was on that island.


Monday, November 29, 2010

Cook Day 11-15-10

I love stuffing meat with roasted red peppers and caramelized onions.  They just compliment any meat or mushrrom well. 

Here is a picture menu:

Vegan Portabella Mushroom Roulade with Glazed Brussels Sprouts





Turkey Roulade with Glazed Brussels Sprouts





Vegan Skillet Seitan and Brown Rice with Picachios





Skillet Chicken and Brown Rice with Picachios




What do you like to stuff in your meat?  Drop me a post.

Wednesday, November 24, 2010

Cook Day 11-10-10

On this cook day I was experimenting with Miso.  This is produced by fermenting rice, barley or soybeans.  I used a Rice Miso to deepen the flavors of the soup and roasted sweet potatoes.

Checkout the picture menu:

Vegan Miso and Vegetable Soup




Vegan Oriental Tofu with Roasted Sweet Potato with Miso, Orange and Sesame




Oriental Chicken with Roasted Sweet Potato with Miso, Orange and Sesame





Vegan Seitan Tips with Mushroom Sauce




Steak Tips with Mushroom Sauce




What have you made with Miso?  Write a post on your favorite miso recipe

Saturday, November 20, 2010

Cook Day 11-09-10

This day I was cooking for a new client.  I was his wife's birthday present. She wanted me cook two weeks of meals for her family.  I cooked 40 meals on this day.  It was a labor of love.

Here is a picture menu:

Tequila Lime Chicken with Quinoa Pilaf


 
Chicken in Lemon-Wine Sauce served with French Green Beans


Baked Shrimp in Tomato Sauce with Feta


Lentils and Split Pea Soup



Filet Medallions with Port Wine Mushroom Sauce served with
Garlic Roasted Fingerling Potatoes

They enjoyed all my meals, but did think the Tequila Lime Chicken needed a sauce.  So I made a sauce and surprised them with it.  They are very happy clients.  That is what I live for. :)

What recipe do you make that needs a sauce to take it to the next level?  Please let me know.  I want to hear from YOU!

Monday, November 15, 2010

Cook Day 11-08-10

I enjoy cooking for my Monday client because one is vegan and the others are carnivores.  Turning a recipe into vegan is so easy now because of all the products that are available.
Because I cook fresh dinners for this client, I make two dinners on Monday.  The menu is:
Seitan / Turkey Tamale Pie

Tofu / Chicken Breasts in a Lemon-Wine Sauce served with French Green Beans



                                                                Are you hungry yet?

Sunday, November 14, 2010

Homemade Pasta

I took a Homemade Pasta Class from Chef Lynn a couple of weeks ago.  My mission was to make pasta to order for my clients. 

The first step was to decide what type of flour to use to make the dough.  We used more all-purpose flour than semolina flour to make a tender dough for ravioli.  After four attempts, (because of the humidity in the air), we got it right with adding more semolina.  Chef Lynn wasn't happy, but it was a great learning experience to know how to prepare the dough if conditions are not ideal. 

The feeling of creating was exhilarating!  I loved making the dough from a small square to a long rectangel to fit over the ravioli form.  We stuffed the ravioli with a butternut squash mixture we had prepared earlier.  Chef Lynn also showed me how to put fresh herbs into the dough.  The green striped ones pictured below have tarragon in the dough.  How beautiful are these square pillows of dough?


Next, Chef Lynn made dough with a spinach powder.  Then she put it into her pasta machine.  We made amore noodles and angel hair pasta.




Here is a picture of my homemade ravioli with my homemade pasta sauce.  It was so good!


What homemade pasta dish can I make for you?


Personal Chef Cook Day 05/16/17

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