Oat and Banana Bowl

Posted on January 24, 2019 by Lisa Renteria | 0 comments

Serves 2

This bowl features a blend of bananas, oats, and Greek yogurt -- a tangy and filling base. The toppings add a bit of crunchiness, saltiness, sweetness, and healthy nutrients to the experience. Fun Fact: did you know cocoa nibs are actually good for you? It’s true - one ounce has 9 grams of fiber- what a delicious reason to eat them for breakfast!

Ingredients:
2 ripe bananas, peeled
1/2 cup rolled oats
2 cups plain Greek yogurt
1/2 teaspoon vanilla

Top with:
1 cup granola - (about 1/2 cup per serving)
1 ripe banana, peeled and thinly sliced - (1/2 banana per serving)
2 tablespoons cocoa nibs - (1 T per serving)
2 tablespoons sliced almonds - (1 T per serving)
1 tablespoon pumpkin seeds

Directions: 
1. In a powerful blender, combine the bananas, oats, yogurt and vanilla and blend on high until smooth.

2. Pour the banana and oat mixture into bowls and top with granola, banana slices, cocoa nibs, almonds, and pumpkin seeds.

 

Ingredients

Grits

Posted in Articles, Newsletter, Recipes

Perfect For Making Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

After an indulgent holiday season, a delicious soup meets all the criteria for a quick and healthier dinner. IN THIS ISSUE, we renew our love of soup with a focus on easy recipes doable for any day of the week. Pair a bowl of soup with a salad, a crust of bread, and maybe a glass of wine for a satisfying, healthier-ish meal.

Perfect For Making Soup

Zavor Lux Edge 8 Qt. Multi-Cooker


Such a versatile appliance! It's a slow cooker, pressure cooker, rice cooker, and yogurt maker.

Breville Control Grip Blender


One-touch operation for continuous or pulse modes. Puree soups right in the pot.

Cuisipro Tempo 4oz Laddle


Serve it up in style.

Le Creuset 10 Qt. Stockpot


Enameled steel for durability. Heavy bottom for even heating without scorching.

Staub 4 Qt. Round Cocotte

Enameled cast iron is comfortable on the stove or the oven. Naturally non-stick, available in other colors.

 

Rancho Gordo Midnight Black Beans


Midnight is a true black bean with a rich, traditional black bean flavor and texture.

Posted in Articles, knife sharpening, knife sharpening service, Newsletter, Recipes, Upcoming Demos

Chunky Tomato Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 4

This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade.

Ingredients:
2 tablespoon olive oil
2 tablespoon butter
1/2 onion, minced in food processor
2 stalks celery, minced in food processor
1 can (28 oz) diced tomatoes, undrained
1-1/2 cups vegetable broth
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 teaspoon balsamic vinegar

Garnish:
fresh basil, chiffonade
Grilled cheese “croutons”

Directions: 
1. In a large soup pot, heat the olive oil and butter. Add the minced onion and celery, and sauté until translucent.

2. Add the tomatoes, broth, honey, and spices and simmer until the flavors have melded together about 15 minutes.

3. Remove half of the soup, and blend with a high powered blender until smooth. Add the pureed soup back into the chunky soup.

4. Stir in 1 teaspoon balsamic vinegar.

5. Serve hot with a garnish of grilled cheese croutons and fresh basil.

 

Ingredients

Minced Aromatics

Simmer Tomatoes and Spices

Simmered

Blend Half

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Curried Lentil Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6-8

This soup features low-calorie and high in protein green lentils! - a great choice for a healthy meal. Lentils are packed with fiber and iron - making them both filling and good for you. The savory aromatics, warm spices, and flavorful coconut milk round out the flavors of this soup. Garnish with some fresh cilantro and lime juice for a feel-good meal.


Soup Base:
1 onion, roughly chopped
2 cloves garlic
1-inch piece fresh ginger, roughly chopped
1 28oz can diced tomatoes

For the Lentils:
1 tablespoon butter
2 tablespoons curry powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon cayenne 
2 cups green lentils, uncooked
3 cups chicken broth
1 can full-fat coconut milk

Garnishes:
6 oz fresh spinach
Juice of one lime
1 handful cilantro, chopped

Directions: 

1. In a food processor, blend together the soup base ingredients until smooth, then set aside.

2. Set a multi-cooker to the sauté function. Heat the butter, then add the spices, and cook for 2-3 minutes until fragrant.

3. Add the blended soup base to the spices and sauté for another 3-5 minutes.

4. Add the lentils and chicken broth to the pot and cook on high pressure for 18 minutes.

5. Carefully release the pressure according to your machine’s instructions. Stir in the coconut milk and spinach and serve hot with a garnish of fresh lime juice and cilantro.

 

Ingredients

Blend together the soup base

Ready to pressure cook

Pressure cooking done

Add coconut milk and spinach

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Chicken Fajita Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6

This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!


Ingredients:
2 tablespoons olive oil
1 red pepper, cut into a 1/2 inch dice
1 orange or yellow pepper, cut into a 1/2 inch dice
1 onion, cut into a 1/2 inch diced
4 garlic cloves, minced
1 pound chicken breasts
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt, to taste
Pepper, to taste
Juice of 1 lime
15 ounce can fire roasted diced tomatoes
2 cups black beans (canned or cooked dried beans)
2 cups chicken broth
2 cups frozen corn

Garnishes: 
Green onions, sliced
Avocado, diced
Cilantro 
Sour cream

Directions: 
1. In a large soup pot, sauté the red pepper and onion in the olive oil until the onion is just translucent. Add the garlic and saute another 2-3 minutes.

2. Season with the spices, and then add the chicken breasts, lime juice, tomatoes, black beans, and chicken broth. Bring to a boil, and then simmer for 20 minutes, or until chicken is cooked through.

3. Remove the chicken breasts and shred with two forks, then return the cooked and shredded chicken to the soup. Add in the frozen corn, stir and heat until soup is simmering.

4. Serve hot with a garnish of green onions, avocado, cilantro, and sour cream.

 

Ingredients

Saute Onion and Pepper

Add Spices

Boil Chicken

Shred Chicken

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Gifts From Your Kitchen

Posted on January 04, 2019 by Lisa Renteria | 0 comments

The holidays are a special time, filled with cheerful gatherings and thoughtful giving.
IN THIS ISSUE, we offer three recipes that turn into delicious handcrafted gifts designed for sharing with others. These delightful and tasty treats are guaranteed to be received with joy.

 Gifts For Everyone On Your List

All-Clad Stainless Saute Pan w/ Lid, 3 Qt

An essential pan that's exceptional, well-made, and versatile in the kitchen.

Staub 4 Qt. Round Cocotte, Turquoise 

This enameled cast iron pot will soon be a favorite in any kitchen.

CDN Pro Accurate Grill Thermometer

Such a great gift for the griller (or any cook!) on your list!

Zwilling Pro Santoku, 7"

A fabulous knife with a gently curved edged blade.

Wusthof 8-Piece Steak Knife Set, Black

Quality steak knives are essential for the meat lover on your list.

Le Creuset Buffet Casserole w/ Lid 3.5 Qt, Marine

For the entertainer on your list - this casserole works well for braising, roasting, and serving!

Posted in Articles, Newsletter, Recipes, Upcoming Demos

Sugar Cookies and Icing

Posted on November 30, 2018 by Lisa Renteria | 0 comments

Makes about 50-60 cut-out cookies
(depending on the size of cut-out
)

Unleash your creativity with some easy, edible art. Rolled sugar cookies, iced and embellished, create plenty of visual appeal on the holiday cookie plate, or as gifts for friends.

Sugar Cookie Ingredients:
1-1/2 cups (3 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla
5-1/2 cups all-purpose flour
1 teaspoon salt

Cookie Directions: 
1. In a large bowl or the bowl of a stand mixer, combine the butter and sugar together and mix until the consistency is light and fluffy. Add the eggs and vanilla extract; mix until well blended.

2. Combine the flour and salt in a medium bowl; stir to mix evenly. Add, one-third at a time, to the butter-sugar mixture on low speed until thoroughly mixed.

3. Gather the dough into a rough ball, and divide in half. Flatten each half into an oval shape that’s about 1/2-inch thick. (The oval shape will help in the next step of rolling.) Wrap each oval well, and chill for an hour or up to 3 days. The dough may also be frozen at this stage for later use.

4. Remove a dough disk from the refrigerator and allow to soften slightly at room temperature until it rolls out easily to a 1/4-inch thickness using a pastry mat or piece of parchment paper as a rolling surface. Dust with flour as needed, but sparingly so. Re-chill the rolled out dough for 15-20 minutes. Chilling will help cut and retain the detailed shapes in the next step. Repeat with the second disk.

5. Cut out shapes from each chilled, rolled sheet of dough. Place the shapes, leaving space in between each cookie, on a baking sheet (lined with a silicone baking mat, or parchment paper, if desired), and chill in the refrigerator for 15-20 minutes before baking; this will minimize spreading in the initial baking phase and assist in retaining the detail of the shapes.

6. Combine scraps from the first cutting of both sheets and roll out again, chill, and cut additional shapes. Repeat until all the dough is prepared. (The less re-rolling of dough, the better it is for a tender cookie).

7. Preheat the oven to 350°F. Bake the chilled, cut-out shapes for 12-14 minutes or until a light fingertip press in the center of the cookie springs back. (For smaller cookies, bake for less time.) Don’t allow more than a hint of browning to occur.

8. Allow the cookies to set by cooling on the pan for 5 minutes, then transfer to a cooling rack for completion of the cooling. Cooling on a rack allows the cookies to crisp and resist excess moisture retention that might make them soggy.

9. Once completely cooled, the cookie shapes may be stacked and stored in an airtight container until time to decorate.

(See Icing Recipe below)

 

Sugar and Butter

Creamed with Egg

Dough Disks

Prepared Pan

Cut out Cookies

Ready to Bake

Cooling Cookies

Sugar Cookie Icing
Makes about 1-1/2 cups of icing 
(based on your decorating plan, two batches of icing may be required)

Icing Ingredients:
2-1/2 cups confectioners’ sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1 - 2 tablespoons whole milk
Red food coloring
Gel Food coloring, as desired

Icing Directions: 
1. Sift the powdered sugar into a mixing bowl to remove any lumps or hard pieces

2. Add the corn syrup, and vanilla extracts, and 2 tablespoons of the milk. Whisk together by hand to combine. (To minimize air bubbles, mix by hand; avoid using a hand mixer or stand mixer for this step).

3. Add additional milk a teaspoon at a time until the icing is mixed thoroughly, yet quite stiff.

4. Divide the icing into two separate bowls, one piping icing and one for flooding icing.

5. Piping Icing: Add drops of milk until the icing is fluid, yet when drizzled on top keeps the imprint for about 7 seconds; this is known as a 7-second ribbon. Outline cookies and designs with a #4 round tip. Check the consistency of the icing; it should flow nicely and be easy to pipe a line; the line should spread just slightly, but more or less keep its shape. Add a few drops of gel food coloring, and mix well for different colors of piping icing.

6. Flooding Icing: For flooding, icing continue to add drops of milk until the consistency is more fluid for flooding. A ribbon of icing on the bowl should take 3-4 seconds to disappear into the surface. Flood the outlined areas or cover tightly until ready to use. A toothpick is handy for spreading the icing into corners and reaching all the outlined areas. Add a few drops of gel food coloring, and mix well for different colors of flood icing.

 

Ingredients

Piping Icing

Flood vs Piping Icing

Piped and flooding cookie

Posted in Articles, Newsletter, Recipes