Since January is the month when most folks decide that they need to clean up their diets, I thought I would give you a few suggestions that I really love. Most you have already shifted your diets to less meat and dairy, no gluten, less salt and sugar and more vegetables. As your Personal Chef, part of my service is to create a total food experience. In doing so, I am constantly on the lookout for items that have loads of flavor and pair up with what I am featuring. Additionally, I spend countless hours testing and researching foods that may play an important role in your diet! These items may be store bought, semi-homemade or homemade. Give the below a try an see what you think!
Cassava Pasta so many benefits with this pasta it’s free from glutens, grains the top 8 allergens, legumes, gum and lectin. With an earthy flavor and fantastic texture this truly is the closet to the real thing. Check it out here.
Cauliflower Hot Cereal just when you thought there couldn’t be another item made with Cauliflower now you can replace your Oatmeal with this plant based power house. Check it out here.
Chick Pea Flour Tortillas Enjoy Taco Tuesday or Meatless Monday with these tasty tortillas. Roast off some cumin dusted sweet potatoes, add some smoky black beans topped with cheese or crema and fresh cilantro and you have the perfect dinner. Check it out here.
Oat Milk Ice-Cream I’m not a fan of sweets but I keep up on what is healthy and tastes like the real deal and oat milk ice -cream is delicious. Here is a link to several brands check it out.
A lot of planning goes into crafting the Weekly Menus, I work hard to keep on top what is happening in the food world so that I can continue to deliver healthy fun food experiences to my clients. One trend that isn’t going away is the amount of meals you will be cooking at home! Continue looking at the positives, like being able to control the ingredients going into your meals. Creating weekly menus of your favorites while trying new things. Many of you have even found clever ways to stretch my meals, impressive! After 8 months of quarantine you should also be reaping big savings from not eating out and becoming a pantry ninja.
I’m no different than you in that I get bored of cooking the same things so I usually take some time in January to get re-energized and improve my skills. For the last two years I visited Austin and came back with so many new ideas. I even put myself through boot camp. Unfortunately for me I will not be taking any trips in the near future so I must look for my inspirations elsewhere. I have recently spent countless hours reviewing what the experts are saying about 2021 food trends check out this link.
Each month I try to feature food trends, post recipes and answer your questions. A few months back, the hot topic was chicken https://www.chefpatricia.com/tips-for-cooking-chicken-breasts-perfectly/. But recently, I have been getting just as many questions on how I cook shrimp. After all, shrimp are the most widely served seafood in the United States. Shrimp and related prawns have so much versatility. They are a perfect candidate for ceviches, stews and soups and can be baked, boiled, fried and grilled, but my go to method is roasting! Each and every time they come out moist and juicy. So, give the recipe below a try and see what you think. Bonus I added my Green Goddess dressing recipe it’s the perfect dip for the shrimp.
FOR THE SHRIMP:
2 pounds large shrimp (14 to 16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper. I often times use old bay seasoning it really amps up the flavor.
FOR THE GREEN GODDESS DRESSING:
1 cup good mayonnaise
1/2 cup chopped scallions, white and green parts (5 to 6 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/2 cup chopped parsley I prefer curly
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Be sure to pat them dry. Place in bowl and toss them until evenly coated. Pour on to a foil lined sheet pan and spread them in one layer. Roast for 8 to 10 minutes depending on the size. Check at 8 minutes as there will be carryover cooking. If you think they are getting to done place in fridge to cool down. If not set aside to cool.
- For the dressing, place the mayonnaise, scallions, basil, parsley, lemon juice, garlic, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the crudités.
With everyone home and cooking 3 meals a day and several more weeks of staying home on the horizon, why not perfect your meatball skills! Once you get the base right there are endless possibilities, I use them in appetizers, soups, sandwiches and entrees. Meatballs are not just for Spaghetti, every country has a version check out this link https://www.seriouseats.com/2015/01/meatball-style-guide-varieties-around-the-world.html
Tips for the Perfect Meatball:
- It’s all about the base decide on what meat you want to use. If a recipe calls for pork and you don’t eat pork, substitute it for turkey or whatever you like. *Note the classic meatloaf and meatball combination is ½ pound each pork, veal and beef.
- Breadcrumb and Milk Binder. One trick to making sure meatballs are totally tender once they are cooked is to use a binder. Place a combination of fresh and dry breadcrumbs such as Panko, Italian or even Saltines in a bowl and add enough milk, crème, ricotta to cover or a few eggs to create a binder or a panade. This will add moisture to the meat and prevent the meat proteins from becoming tough during the cooking process.
- Don’t skip the flavor profile! Make sure to add fresh and dry herbs, cheese, vegetables, sauces or any flavors that when finished make the meatball the star.
- Avoid overworking the meat. Mix the meat with the binder and other ingredients until combined. Using your hands form the meatballs into desired shape.
- Roasting, Frying or Simmering. For me, if the quantity isn’t to large, I go for a combination. Frying to get that color and caramelization and finishing in the oven to keep them moist.
- Freezer Friendly. The beauty of meatballs is that they freeze perfectly and make a quick dinner in a pinch. So double up on your recipe when you decide to make them.
My go to recipe for meatballs is organic chicken with scratch made marinara check it out:
FOR THE SAUCE:
¼ cup extra-virgin olive oil
2 tablespoons butter
6 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian San Marzano crushed tomatoes or whole tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper (I use red pepper flake)
FOR THE MEATBALLS:
1-pound ground white meat organic chicken *Can use beef or meatloaf mix
½ cup fresh bread crumbs can use dried Italian bread crumbs or a combination of both
Half n half
1 cup diced peppers, zucchini, squash and purple onion (can omit but adds flavor)
½ cup freshly grated Pecorino Romano or Parmesan
3 tablespoons chopped fresh basil
2 tablespoon fresh parsley
1 teaspoon fresh thyme
Kosher salt and a pinch or 2 red pepper flakes
1 tablespoon garlic powder *Can use fresh garlic
¼ cup extra-virgin olive oil
Yields 10-15 Meatballs depending on size
1. Make the sauce: Heat the oil and butter in a large saucepan over medium-low heat. Sauté onion with salt until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes and their juices and bring to a boil. Add the basil, oregano, parm rind and reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. If adding meatballs, place in sauce to simmer.
2. Make the meatballs: Toss peppers (no green pepper), vegetables and onions in evoo, garlic powder, salt and pepper and roast in 350-degree oven until tender about 15 minutes, let cool. While vegetables are cooking, soak fresh breadcrumb combination in half n half in a large mixing bowl. After liquid is absorbed, add chicken and balance of items, plus cooled vegetables. Do not over work. Shape into desired shape of meatballs. *Cooks Tip I take a small amount of meatball mixture and test in Skillet to make sure flavors are balanced.
3. Heat the oil in a large non-stick sauté pan over medium heat. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer meatballs to 350 oven and finish cooking about 10 minutes then add to the marinara sauce. * You can Bake the Meatballs on Parchment Paper 35-40 minutes make sure internal temperature is 160 they will continue to cook in Sauce.