Posts Tagged facebook
Posted on June 11, 2010 by admin
Is there anything better than picking your own peas and snapping into them right off the plant? Probably not. These sweet and tender morsels are a part of Spring like strawberries, asparagus, and blueberries. Honestly, I used to hate peas. Eating them would make me shiver. But, over time I grew to like them and now I can’t wait to pop ‘em in my mouth. Raw or cooked they’ve become a staple in my kitchen. A popular accompaniment for peas is mint. They always seem to go hand-in-hand. Today’s recipe is a Spring pea salad that incorporates mint, lemon juice, and goat cheese. Quick and delicious!
Eat On!
Chef Poppy
Spring Pea Salad
Ingredients
- 1/2 cup fresh mint leaves, torn
- 1 tablespoon capers, roughly chopped
- 1 small shallot, thinly sliced
- 1 teaspoon grated lemon zest
- 1/4 cup extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound green peas, blanched 1/2 cup (4 ounces) crumbled goat cheese
Directions
- In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper.
- Add the peas and goat cheese and toss gently. Serve at room temperature.
Posted on June 7, 2010 by admin
It’s a known fact that women are continuously pissed off at men for their ability to drop weight ridiculously fast. I can tell you first hand that nothing ticks me off more than when my husband and I diet together and he loses 6 lbs the first week and I’m begging for 1.5! So what is it? Part of it is definitely that they have more testosterone which give them more muscles leading to higher metabolisms. But here is what it really is. They don’t emotionally eat when dieting. Believe me, guys can put it on like the best of them, but it’s my experience that when they decide to diet..it’s a done deal. There’s no veering from the written script. They don’t take bites of their kids’ macaroni and cheese, they don’t sneak in chocolate when they pms, they don’t feel guilty that they aren’t having a bite of their coworkers birthday cake. They just don’t. And that’s why they lose. So, we ladies really could take a tip from the guys, and put our emotions aside when trying to fit into our skinny Levi’s. Of course, it would be so much easier to do that if they weren’t pissing us off so often 
Xoxo
L
Posted on June 4, 2010 by admin
Tis the season for going over to friend’s houses and outdoor parties. Potato salad is always a staple, but, personally, I don’t like creamy potato salad. Today I’m providing you with an alternative the creaminess that everone expects. This warm German potato salad is tangy and bacony. (Bacon makes everthing better.) When making it, be sure to salt the water the potatoes are cooked in. Finally, dont be afraid to serve the salad cold, its delicious either way. This will for sure be a crowd pleaser!
Eat On!
Chef Poppy
German Potato Salad
Ingredients
3 pounds new potatoesIngredients
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Posted on June 2, 2010 by admin
A new study of US health data has linked pesticides that are eaten, breathed or consumed to ADHD in kids. 94 percent of children with higher levels of pesticide residues in their urine had higher levels of hyperactivity.
This is a serious concern. At the top of the most heavily “pesticided” fruits and veggies were frozen blueberries, strawberries and celery (not sure who eats frozen celery??). So what’s the answer? Don’t take a chance on your child’s developing brain. Try to buy organic whenever possible. Here are lists of produce with the most and least amounts of pesticides:
Most
1. Peaches
2. Apples
3. Sweet bell peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Pears
9. Grapes
10. Spinach
11. Lettuce
12. Potatoes
Least
1. Onion
2. Avocado
3. Sweet corn (frozen)
4. Pineapples
5. Mango
6. Asparagus
7. Sweet peas (frozen)
8. Kiwi
9. Bananas
10. Cabbage
11. Broccoli
12. Papaya
Xoxo
L
Posted on May 28, 2010 by admin
Memorial Day is upon us and I’m sure you all have plans to spend the weekend outside enjoying the beautiful weather. With that always comes a BBQ. This week’s recipe is a pot-luck crowd pleaser. It’s a blend of mac and cheese with a dose of buffalo chicken. The easiest was to make this is to pick up a precooked rotisserie chicken from your local grocery store and use that for the shredded chicken. Quick, easy and tasty…what more could you ask for when you’re headed to a gathering of friends and family? Happy Memorial Day!
Eat On!
Chef Poppy
Buffalo Chicken Mac and Cheese
Ingredients:
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank’s)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Posted on May 22, 2010 by admin
Shrimp is always a favorite at any gathering. Shrimp cocktail, skewered shrimp, and shrimp ceviche are pretty much the most popular methods of preparing the light, sweet delicacy. Here’s a method that will have your guests raving over the buggly-eyed sea creatures and wanting more. The method…salt roasting. Roasting the shrimp this way will multiply their sweetness, while the salt will enhance their natural flavors. Once cooked, place the shrimp on a salad or leave them as peel-and-eat. Either way they won’t last very long.
Eat On!
Chef Poppy
Salt-Roasted Shrimp
4 cups kosher salt (2 pounds)
1 1/2 pounds unshelled large shrimp, preferably head-on
Extra-virgin olive oil, for serving
1. Preheat the oven to 500*. Pour the salt into a large ovenproof skillet and heat in the oven for 15 minutes, until very hot.
2. Arrange the shrimp in a single layer in a deep metal baking pan. Pour the hot salt completely over the shrimp, covering them completely. Roast the shrimp for 5 minutes, until just cooked through. Rinse the shrimp briefly under hot water and pat dry. Serve immediately with olive oil for dipping.
Posted on May 20, 2010 by admin
I’ve gotten a lot of questions over the years about whether I think that a client should go vegetarian or vegan–many of these were sparked by the popular book Skinny Bitch. Here’s what I think. If you’re doing the whole no meat thing because it grosses you out or hate the thought of killing animals. I get it totally. Having been born into a family of hunters it doesn’t bother me, but I get why it would bother someone else. A vegetarian option would definitely be a healthier lifestyle if your diet consists of saturated fatty meats and/or processed and preservative laden choices. However, there are some things to consider before you jump on the no meat bandwagon:
-meat protein stabilizes blood sugar better than vegetable based protein
-plant sources of protein are incomplete and don’t contain the full array of amino acids
-meat sources have the best and most readily absorbed form of iron (important for kids and menstruating women)
As for veganism, I’m confused as to why one would choose this lifestyle. To avoid dairy because it can slightly inflame the immune system is understandable if you have an autoimmune disease- but aside from that dairy and eggs contain a plethora of nutrients and macronutrients that are highly highly beneficial.
I recommend eating a balanced diet high in fiber, complex carbs, fresh fruits and veggies and lean protein sources including dairy, chicken, fish, turkey and lean red meat (and the occasional serving of Haagen Dazs lol). To make sure you’re eating healthily and treating this green Earth right choose the highest quality of protein you can which should include organic, free roaming, grass fed and pesticide free meat options. Also try to stick with wild not farm raised fish.
Send me any questions you may have about this or anything else!
Xo
L
Posted on May 17, 2010 by admin
Sign up for a race! Not kidding. I don’t care if you sprint, jog, walk or crawl it….the preparation for it gets you so in shape as does the actual race. And unlike your sometimes unfriendly races in high school, races as an adult are fun and a great way to meet people. Fellow participants are so encouraging and friendly (I ran the NYC marathon by myself and ended up making 3 great friends) that you’ll quickly get addicted to doing them! And why not enlist a friend, co worker, spouse or your kids to do it with you. Or do it as a family! My 9 and 6 year old kids ran a 1 mile run this weekend and they totally loved it! And I loved doing it with them!
It’s optimal to start training for a race 6 weeks prior. Do a Google search of races in your area. Or better yet, search a charity that you’d be interested in helping and run for them! I ran the marathon for Lupus and new that I’d not quit for fear of letting them down. Good ol’ guilt got me past mile 22 lol. Whatever it takes I say! You can also search running clubs in your area. They not only have a list of races but also provide running support and trainers that are really useful. I recommend that you start with a 5K (3.2 miles) and then build up from there. Experiment with different races and you’ll find the distance that suits you the best. I loved the gratification that I got from running the marathon but that distance is just not for me. I found that half marathons are great and the training schedule still allows me to work and have a family/social life. Write me with any questions and I’d be happy to help you train for your first or next race!
xo
Larysa
Posted on May 14, 2010 by admin
Location:
O’dell Brewery
Beers:
India Barleywine – how can u call something a barleywine when it’s
only 9.4%? unimpressive for a barleywine. But a good representation of
an IIPA
Sabateur Brett Brown Ale – funky and malty. Very tasty.
Brettanomyces is my favorite yeast for secondary fermentation in
beers. You can’t compare that nose and flavor to anything else.
Funk-a-licious!
Eat (and drink) On!
Chef Poppy
Posted on May 14, 2010 by admin
First stop, Dillon Dam Brewery.
Beers:
McLuhr’s Irish Stout-Dry, slightly bitter, good coffee overtones
Pallavicini Porter-Watery and unremarkable
Extra Pale Ale-Flowery nose and flavor, easy drinking pale ale
Food: Bison burgers. Juicy but over-cooked. Oh, and bison and sharks
are the only creatures cancer has never been found in. I’m trying to
eat more, bison that is.
Next stop, who knows…
Chef Poppy
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