Archive for the ‘Uncategorized’ Category

Wine, Cheese…and Chocolate!

Monday, May 30th, 2011

Wine, Cheese … and Chocolate!

A quiet Sunday afternoon found me with a group of friends enjoying wine, cheese and chocolate.  Each of us had been encouraged to bring a dish to add to the buffet.  After looking over the list of what some of the others were bringing, it seemed the chocolate was under-represented.  Most of my chocolate dishes are delightful confections requiring spoons or forks – not really convenient for a wine and cheese party.  So I set out to create a simple chocolate bark that could be enjoyed as finger food along with a glass of wine.  Judging from the few pieces left over for me to bring home, I’d say my Toasted Almond Chocolate Bark was a success!

A Day Off

Monday, January 24th, 2011

A rare ‘day off’ means no clients scheduled for tomorrow, so instead of assembling recipes, making shopping lists, packing tools, and creating a prep plan for when I arrive at a client’s home, I can play! For me, that means testing recipes. Each new recipe has to be evaluated for adaptability to my service: is the prep too involved? can I leave the final cooking for the client to do? can this dish be stored for a day or two in the refrigerator, or can it be frozen? Most importantly – does it look and taste absolutely delicious?!?
A client recently gave me a recipe for Quinoa Taco Salad with a note: “What do you think?” It definitely had possibilities, so I took it home and played around with it. The final version prompted an enthusiastic “This is really good!” at our dinner table… and so I prepared it for my clients last week. Can’t wait to hear what they think!

A Gift of Thyme Quinoa Taco Salad

serves 4

Cook 1 cup quinoa according to package directions.  Meanwhile, heat a large skillet over medium-high heat.  Coat with cooking spray, then add l chopped large red onion and saute for 3-5 minutes, until translucent and tender.  Add 3 minced garlic cloves, 1 1/2 teaspoons cumin, 1/2 teaspoon oregano, 1 teaspoon chili powder (or more to taste), 1 dash cayenne, and 1/2 each red, yellow, and green bell pepper, chopped.  Saute another 2 minutes, then remove from heat.  Stir in 1 15-oz. can black beans, 3/4 cups diced tomatoes (fresh or canned – I used Muir Glen Fire-Roasted), and the juice of 1 lime.  Add cooked quinoa and 1 cup cilantro, chopped.  Toss til well mixed.  Season to taste.

Serve on a bed of shredded spinach or mixed greens and garnish with generous amounts of sharp Cheddar cheese, crumbled tortilla chips, and diced avocado.  Drizzle with salsa for extra zing.  We liked this served as a warm salad, but it does hold well in the refrigerator for several days, and can even be frozen if canned tomatoes are used.  Enjoy!

Welcome to our new site

Thursday, December 23rd, 2010

Please check back soon for great food ideas, nutrition and recipes.