Interested in becoming a Personal Chef?

 
 

There will much more to follow, but I just wanted to let everyone know that we will be launching very soon a school dedicated for Personal Chefs.  For many years now I've mentored chef's in the Southern California area.  Last year my husband and I thought about putting the many lessons learned over the years into a formal program.  It's taken over a year but we are very close to launching the first course - Becoming a Personal Chef.

If you are interested in learning more, then visit the site:

PersonalChefNow.com

Let me know what you think!

Quinoa Kale Salad with Orange Curry Vinaigrette

 

Yesterday, I had the pleasure of volunteering at the Tanaka Farms annual Spring into Health event.  I had such a wonderful time meeting so many people as they walked the farm and learned about leading a healthier lifestyle.

For the event, I prepared a Quinoa Kale Salad with an Orange Curry Vinaigrette.  I love this recipe because it shows how you can enjoy healthy nutrient rich foods like Kale and Quinoa and have it still taste amazing.

 If you want to learn more about the health benefits of quinoa, check out this great article from Health & Fitness Shop called  7 Health Benefits of Quinoa.

 It was so much fun seeing everyone enjoy the salad.  I especially liked watching the expressions of the little kids as they reluctantly took a bite, then a big smile.  It made my day!

I promised everyone that I would post a video of the recipe soon.  In the meantime, here is the recipe.  There may be a few adjustments to the ingredient amounts when I post the video, but this should get you going for now.

Tell me what you think!!!

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If you are interested in seeing the video, then give me your email address and I can send you out an alert when I post it up on my YouTube channel.

 

 


Quinoa Kale Salad with Orange Curry Vinaigrette

Ingredients

Dressing:
1/2 C freshly squeezed orange juice
3 T freshly squeezed lemon juice
3 T white wine vinegar
1 T honey
1 tsp Dijon mustard
1 T curry powder (or, to taste)
2 tsp garam masala (or, to taste)
1/2 tsp freshly grated ginger
pinch kosher salt
1/8 tsp ground black pepper
1/4 c. extra-virgin olive oil

Salad:
1 large bunch of Curley Kale, stemmed and cut into small bite size pieces
1 C cooked quinoa, cooked according to package directions and cooled
2 crisp, tart apples, peeled, cored and chopped into small pieces
2 medium carrots, peeled and grated
1/4 purple cabbage, thinly sliced (mandoline comes in handy!)
4 green onions, chopped
1/2 C purple raisins
1/2 C curry roasted pistachios (see recipe below)

Curry Roasted Pistachios:
1/2 C raw shelled pistachios (cashews and pepitas work great, too)
1 tsp extra virgin olive oil
1 tsp curry powder
pinch or kosher salt
 

Directions

Dressing:

Whisk together dressing ingredients and set aside.

Curry Roasted Pistachios:

Preheat oven to 300F.  In a small bowl, toss pistachios with evoo, curry powder and salt.  Spread out on a sheet pan and bake for 10 minutes.  Remove and set aside.

Salad:

Dress salad 20 minutes prior to eating.  In a large salad bowl, add salad ingredients and toss together with dressing.  Add roasted pistachios and toss again.

 

Simple Salsa

IMG_1536.jpg

You can make this delicious salsa in a food processor or a blender. If you're using a mini-processor, just do half batches. This goes great with my Baked Tortilla Chips recipe.

 

Recipe Type: Snack

Cuisine: Mexican

Author: Bonnie Goodman

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

  • 1 can diced tomatoes (I always get Muir Glen Fire Roasted Tomatoes with Medium Green Chiles!)
  • 1/4 onion roughly chopped
  • 1 clove garlic, roughly chopped
  • Handful cilantro, roughly chopped
  • Juice of 1 Lime
  • Squeeze of agave or honey (about 1t)
  • Salt and pepper, to taste
  • Pinch cayenne (optional)

Instructions

  1. Combine all ingredients in the bowl of a food processor.
  2. Pulse 5-6 times and check for desired chunkiness and taste.
  3. Adjust seasonings and serve!

 

Garlicky Swiss Chard

We received Swiss Chard in our Tanaka Farms CSA box today.  Coincidentally, I just posted a new video on preparing Garlicky Swiss Chard.  It's super easy to make and so healthy!  Check it out! http://youtu.be/5MR6KKq8V9w

Citrus Green Beans for the Holidays

I wanted to share a green bean recipe that's great for the upcoming holidays.  I've been making it for a few years and it's always a big hit!  You can make it vegan style or not, but either way, it's delish!

Citrus Green Beans for the Holidays!


Recipe

Recipe Type: side dish, vegetable

Ingredients

  • 1 pound green beans
  • zest of 1 lemon
  • zest of 1 lime (or 1/2 orange)
  • 1 garlic clove, minced
  • 1/4C water or chicken broth
  • 1/2 tbsp Earth Balance or butter
  • salt and pepper, to taste

Instructions

  1. Wash and drain beans. Trim off stem ends.
  2. Blanch beans in boiling salted water for about 3 minutes or until crisp tender.
  3. Stop the cooking process by removing beans to an ice bath.
  4. After a minute, drain and set aside.
  5. Over medium-high heat, saute zest and garlic.
  6. Just before the garlic begins to golden, add water, beans and Earth Balance.
  7. Toss until well combined and beans are tender.
  8. Season with salt and pepper.
  9. Serve!