Category: What Chefs Really Eat!

18 Feb

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Hemp n’ Dill Ranch Dressing | Oil & Nut-Free

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When it’s cold and rainy outside, which these days it certainly is, I find it hard to eat a lot of salad. I often feel more like comforting foods like pasta or baked potatoes lathered in cashew sour cream…mmm… Right, okay, back to what I was saying :-) I just find that I don’t crave a nice big crispy cold salad the same way in the winter as I do in the summer — that’s where this delicious dressing and the whole bowl comes in.

Hemp & Dill Ranch Dressing

Here I tossed the salad we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. I then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then I finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning. Not only was this so very tasty, it also satisfied that comfort-y, yet healthy part my body was craving. I think it’s something about the combination of warm vegetables and the roasted sweet potatoes, along with the creamy dressing that really hits the spot. This was actually our Rouxbe staff lunch the other day, and I can honestly say that everyone really liked it—or so they said :-)

Hemp & Dill Ranch Dressing Ingredients

The ingredients are quite simple — and the dressing can whipped together in about 10 minutes, which is a bonus.

Hemp & Dill Ranch Dressing (or dip)

Ingredients:

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method:

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

For a more detailed recipe with a few extra notes etc. here is the link to the recipe on Rouxbe.

Hope you enjoy it. If you make it, please feel free to add your feedback to the comments section of the recipe.

Ciao for now,

Dawn

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn

06 Sep

29 Comments

The Perfect Breakfast, In More Wheys Than One!

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Hi there, it’s Christina from Rouxbe. I just wanted to share my little breakfast secret with all of you and help make your morning routine a little easier. I don’t know about you, but I wake up in the morning with little time for snoozing. I must admit, I am a little slow in the morning and tend to get side tracked easily. Apparently, I think cleaning my fridge before I go to work or playing with my cat is necessary. I don’t give myself very much time for a good wholesome breakfast.

I am not very hungry in the morning, but I realized that I need a substantial amount of protein to satisfy my belly, to keep my blood sugar balanced and keep my energy up, until I have my morning snack. I was trying to figure out what I could prepare the night before and have my breakfast take no more than 2 minutes to make in the morning so that I could have time to play with my cat or clean my fridge. Smoothie was my answer!

Smoothies are what you make them. In other words, they can be as healthy and satisfying to the body as you make them to be. They are a great start or addition to a whole foods lifestyle!

Nutrient dense liquid drinks give your digestive tract a little break, due to the fact that everything is broken down into little pieces. This way your body does not use up its energy to break down big particles of food.
It is important to nourish your body with liquid food such as soups, pureed vegetables or smoothies. They can give us more energy, contribute to better bowel function and allow our body to use energy to heal and reduce inflammation.

This smoothie recipe provides your body with:

Raw enzymes (Speed up chemical reactions in the body, which in turns allows the body to function more efficiently) from the raw fruit.
Potassium (Regulates heartbeat) in the banana.
Antioxidants (Fight free radical damage) from the blueberries.
Calcium (Strong bones) from the almond milk
Electrolytes (Essential for normal cell and organ function in the body) from the coconut water.
Raw honey (Immune supportive and contains raw enzymes for proper digestive health)
Protein (Builds muscle and tissue, provides energy) from the protein powder.

GOOD Fat (Provides energy, carries fat soluble vitamins throughout the body and every cell is coated in fat) from the coconut oil.
Pure vanilla extract is the flavor of love!

1/2 fresh or frozen banana
1/2 cup fresh or frozen blueberries
1/4 cup fresh or frozen mango
1/2 cup coconut water
1 tablespoon raw local honey
3/4 cup unsweetened plain almond milk
1 teaspoon coconut oil
1 scoop protein powder (I use a whey isolate protein powder that has about 18-20g per scoop. If the scoop has 40g of protein, use half a scoop for one smoothie)
1 teaspoons pure vanilla extract

Method:
Buy a whole bunch of blueberries, mangoes and bananas and portion 1/2 cup of blueberries 1/4 cup of mangoes and 1/2 a banana into small re-sealable freezer bags. Done, frozen and ready to go in the morning!
In a glass jar with a hand blender or in a regular blender, add all of your ingredients and blend until smooth and creamy. Note: I like my smoothie really cold so sometimes I add 3 ice cubes after I have blended everything together.

Happy Smoothie Making!

Christina Acevedo, R.H.N, Red Seal Chef

 

 

18 Jun

10 Comments

Welcome Najat Kaanache! Rouxbe Attracts World Class Talent and She’s on a Mission.

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As we have reported, the Rouxbe Cooking School is embarking on one of its most ambitious feature releases since its inception and launch in 2005 – “Learning Paths” or Online Classes. These classes will lead cooks of all abilities through a variety of curriculum-driven paths to a unique end culinary goal, complete with a “Certificate of Completion” (note: we will be posting screenshots of what this will look like in the coming days).

As part of developing these online classes, we have been working hard at expanding our team and adding some of the world’s best talented chefs and educators. While there will be many new faces joining the Rouxbe culinary team, we wanted to take a minute to introduce you to one of our newest culinary instructors – Najat Kaanache. Najat will assist us with the creation and launch of one of our newest, and most important, class offerings (more details to follow, but let’s just say that we think it has the opportunity to change the world we live in).

Najat Kaanache

Najat Kaanache (aka The Pilgrim Chef) is frequently likened to another creative artist, Frida Kahlo, and her culinary expertise is truly magical and unique. She grew up picking and milling her own olives and wheat in the Atlas Mountains and has gone on to train with many of the world’s greatest chefs including: Ferran Adria, Thomas Keller, Grant Achatz, Rene Redzepi, Juan Mari Arzak, Martin Berasategui, Heston Blumenthal and Bill Yosses. Now hailed as the most knowledgeable and important female chef of the future, Kaanache has “evolutionary” ideas to reach the creative spirit in all people through the magic of cooking.

She worked at El Bulli – the World’s Best Restaurant for its last two historic seasons and became one of five recipients of the auspicious “Masters of Culinary Science” degree created by Ferran Adria in collaboration with the University of Barcelona. She’s traveled all over the world to learn more about global gastronomic culture while teaching monumental seminars and creating unforgettable state dinners. Recently Kaanache partnered with White House Chef, Bill Yosses, to deliver presentations on “Science and Cooking” at Harvard University and New York University.

Najat Teaching at Harvard w/ White House Chef

Najat’s Message:

In my experience, nearly everyone is energized and interested when a meal is being prepared. Our instincts attract us like magnets to a flaming grill or even to a fresh salad. What I want to do is support families by providing straightforward education about natural foods, nutrition and cooking for a healthy life. Growing up on a farm in the North of Spain, I was very fortunate to be raised on the Mediterranean diet. I had a real relationship with each ingredient that came straight from the earth. I never saw commercials for McDonald’s and I didn’t ever crave White Castle. For families living in big cities things are very different and it is my mission to provide a platform that will help them find their way to a healthy eating lifestyle.

My Goal & Reason for Joining the Rouxbe Culinary Team:

My goal, deeply from my heart, is to unite people together around ONE table and show them that it is within their reach to make amazing, unique, and delicious dishes that are fresh, healthy and natural. From the age of five, I was cooking next to my grandma and mama every day. I never went outside of the house to eat until I dedicated myself to working for the best chefs in the world. In each of those kitchens we made the most experimental and difficult dishes on the planet, but we also strove for simplicity in the food we all ate for our daily family meals. To me, there is “Luxury in Simplicity” and that’s what I want to teach people…and without a doubt, Rouxbe is the very best program and platform online to help accomplish this.

Welcome Najat! We are honored to have you join our team. It is amazing for us to have someone with your talents and expertise help us change the world.

As you always say – “Let’s make magic!”

Joe Girard
CEO & Co-Founder of Rouxbe.

05 May

10 Comments

Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!

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This will sound crazy, but this pasta is so good that I have “lit-erally” (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months.

proof that the simplest things in life are often the best

Okay, it’s not just because it’s that good – which it is – it’s because I have been training for a marathon since January. In our training, we are encouraged to find a meal that works for us and practice eating it before our long Sunday runs. Once you find what works for you, you sort of feel compelled to stick to it because you can’t make too many chances when you are out there running for 3-4 hours.

Arrabbiata sauce, which is Italian for angry, is a sauce made with garlic, tomatoes, red chili flakes and olive oil.

chilies, onions and garlic are slowly cooked to bring out all of their goodness

That flavor base is then deglazed with white wine and then rich tomato passatta is added. The final sauce is fiery red in both color and flavor. Don’t be afraid though – it’s not too hot and you can totally control the amount of chilies you add anyway.

fiery red and full of flavor

This sauce goes well with any type of pasta. It also happens to pair well with many other dishes. For instance, Chicken Parmigiana and this sauce would totally be friends :-)

This afternoon (our big carb loading meal) is the last time I will be enjoying this pasta dish for awhile because tomorrow (Sunday May 6th) is race day! Actually depending on when you receive this post, I be currently running as you read this. Wish me luck!

Hope you all enjoy this dish as much as I have.

Ciao for now,

dawn