Come to one of our classes and join in the fun. We talk, we learn, we enjoy ourselves. And we have fun while cooking healthy food and even throw in a few time saving tips and tricks of the trade!
Recipes for Thanksgiving Dinner at the bottom
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April Fool’s Day Feast Class Recipes
Meatloaf Double Layer Cake
Take 3 pounds ground meat, (turkey, beef, or pork, or any combination) and mix into it 3 eggs, 2 cups home made whole wheat bread crumbs, 2 tablespoons Italian seasoning, 1 cup each diced onion and bell pepper, I like to add about 6 or so jalapenos, 1 cup dry white wine, and 1 cup of your favorite barbeque sauce. Here, we use Texas Redneck Spicy. Mix all ingredients by hand and form into two 9 inch round cake pans. Cover with foil tightly and place one onto trivet in bottom of pressure cooker. Place 2 or 3 wooden dowels on top of pan and then insert the second pan. Add a cup of water into the bottom of the pan and bring to a boil. Place the pressure lid on the pan and bring to pressure, then reduce heat. Keep an eye on the pressure, make sure it remains at 15 pounds pressure and cook for 25 minutes. Remove from heat and allow to cool naturally until pressure releases. Remove pans from pressure cooker and set out to cool slightly. Meanwhile make healthy mashed potatoes in recipe below. Mix in some extra milk as this is a recipe that I just cut and pasted from past recipe sheets. Use a whisk or electric mixer and mix the potatoes well until they are fluffy. Place one of the meatloafs on a cake server and spread some of the potatoes on top. Place the second meatloaf on the top of the potatoes, then using the remaining potatoes ice them like a cake. Put some barbeque sauce in a squirt bottle and write some happy saying on it and serve.
Cut some Yukon Gold potatoes in half and place in steamer basket that fits into pressure cooker. Add ½ cup water and bring to a boil. Place pressure lid on pan and bring to pressure. Reduce heat to low and cook under pressure 20 minutes. 15 if small potatoes. Remove from heat and allow to cool until pressure releases. Take potatoes out and place in ricer. Rice into large mixing bowl with about 20 garlic cloves that you baked in the oven previously until soft. Oh all right, use 10 cloves if you must. Mix the water from the cooker back into the riced potatoes and add some salt and white pepper to taste. A bit of olive oil and/or butter along with some cream or milk makes it creamier and richer.
Poisson d’Avril
In
Chef Roy's Favorite Chocolate Lasagna Recipe
Ingredients:
1: 1 - 12 oz package Gourmet Texas Pasta Chocolate Lasagna
2: 3 cups milk
3: 3 tablespoons each butter and Organic unbleached flour
4: 3/4 cup Organic Evaporated Cane Juice (or sugar)
5: 2 teaspoons vanilla
6: 2 - 8 ounce packages cream cheese
7: 3 - 16 ounces jars natural Raspberry Jam
8: 1 cup sliced almonds, toasted in 2 tablespoons butter
9: whipped cream and Hershey's syrup for garnish
Directions: Cook the noodles in boiling water with just a bit of salt for 8 to 9 minutes. Drain, rinse and keep in cold water until use. Melt the butter in a saucepan and stir in the butter, cook over medium heat for 2 minutes. Add the milk and whisk well while bringing to a boil. When thickened, remove from heat and whisk in 1 of the 16 ounce jars of jam, vanilla and the sugar. Spread a half cup into the bottom of a 9x13 inch pan. Place a layer of the cooked noodles over the bottom of the pan. Spread half the jam, almonds and cream cheese over the noodles. Dot with another half cup of the sauce. Add another layer of the noodles, cheese, almonds and jam. Top with final layer noodles and pour remaining sauce over the top. Bake in the oven at 350 for about 40 minutes, or until well bubbly. Remove from oven and cool to room temp. Slice and serve 2 inch squares of the lasagna and serve with whipped cream and drizzle fine lines of the syrup over the whole thing
Ravioli Class Recipes
Lobster Ravioli
This one is fun only if you don’t mind the work involved getting the lobster prepared. Other than that, it is unbelievably decadent. Try my lobster ravioli in garlic cream sauce as one possible way to enjoy your efforts. For the ravioli dough, take 4 cups durum wheat flour and put it into a food processor. Take the zest from 3 lemons and then the juice from those same three lemons and put into the processor. Add a teaspoon or so of fresh ground black pepper and 2 eggs (or omit as you wish, the egg just makes the dough more pliable) and process until you have a smooth ball; adding just enough water to accomplish this. Let the dough rest about twenty minutes while you prepare the lobster. Bring about 4 or 5 quarts water to a boil in a large stock pot. Add a half a cup cider vinegar. Add the lobsters and turn the heat off. Let sit for about 5 to 6 minutes for 1 to 1 ½ pound lobsters. Remove and set in colander to drain. Let cool and remove the meat. Place all the shells in a stock pot and cover with water. Bring to a boil then simmer for at least a half hour. Strain and pour the stock back into the pot and bring to a boil and reduce by half. Use this flavor component for your sauce. Roll the dough out into long sheets, dusting with flour between the sheets to prevent sticking. Finely mince 3 or 4 big shallots and saute in a half stick of butter. Add a half cup capers that you rinsed well. Add a cup of good white wine and reduce to a thick liquid. Chop the lobster meat to a medium chop and add to the pan. Remove from the pan and add some chopped parsley. Fill the ravioli with this mixture and seal.
Lobster Ravioli in Garlic Cream
To make two servings, try very hard to not think about the calorie count. Prep all the stuff first. Cut some baby carrots into matchsticks. Boil some cipollini onions for a minute, remove and allow to cool. Peel off the skins and cut the root off. Finely dice a shallot. Roast about 6 cloves garlic in a tablespoon olive oil. Take about a half pound of cremini mushrooms and slice into thirds then half them. Take two cups of the lobster stock and place in sauce pan and bring to a boil and reduce to one half cup. In large skillet, melt a half stick of butter and cook the mushrooms until well browned. Add the carrots, onions, shallots and garlic. Add another tablespoon of butter if needed. Add a generous helping of black pepper and fresh grated nutmeg. Take two of the onions out and set aside. Add a cup of white wine and reduce just until syrupy. Add the reduced stock and a cup of half and half. Bring to a simmer and let simmer for 2 or 3 minutes. Cook the ravioli in the other stock just until tender, about 5 to 6 minutes. Scoop out and place in the sauce, stirring gently to coat. Add a 1/4 cup or so of chopped basil leaves. Place the ravioli on plates and take the reserved claw meat and surround the reserved onion that you have set on some whole basil leaves.
Chocolate Ravioli
Dough, to 4 cups durum wheat flour placed in a food processor, add a quarter cup cocoa powder, a half cup organic evaporated cane juice. Whizz in processor and add just enough water to make soft dough. Let rest for about 20 minutes and roll out into long sheets with more flour dusted between sheets. Take a package of mini chocolate chips and place in bowl. Add a half cup diced pecans and one half cup cream. Stir well and use this to fill ravioli.
Chocolate Ravioli in Raspberry Sauce
Cook the ravioli in boiling water for 5 minutes. Meanwhile heat a small skillet over medium heat and add a half cup of raspberry jelly. Melt it with a tablespoon butter and a half cup good red wine. Drain the ravioli and toss with the sauce. Place on plates and top with whipped cream.
Scallops in Red Pepper Ravioli
Place 4 cups durum wheat into food processor and add one 10 oz jar red pepper. Process until smooth, adding more flour if needed. Let rest for about 20 minutes and roll out into long sheets with more flour dusted between sheets. Take 8 strips of bacon and cook until crisp. Remove from pan and remove all but about 2 tablespoons of the bacon fat. Season a pound of scallops well with fresh ground pepper. Sear the scallops in the bacon fat and remove from pan. Take a half cup sweet onion and very finely dice it and saute in the same pan until translucent. Add a cup of white wine and bring to a boil, scraping up any bits on the bottom of the pan. Reduce the wine to a syrup and pour over the scallops in a clean bowl of a food processor. Rough chop the scallops and bacon. Add some minced chives and set aside to cool. Use this mixture to fill the ravioli.
Scallop Ravioli in Spicy Sauce
Cook the ravioli in boiling salted water for 5 to 6 minutes. Meanwhile take about 6 ripe red jalapenos and cut the sides off, then cut into long strips. Cut the strips in half. Take a sweet onion and cut in half, peel it and slice it into thin strips. In a large skillet, cook 2 strips of thick sliced bacon until crisp. Remove and chop. In the same pan cook the onion until well browned, about 8 to 10 minutes. Add a half teaspoon crushed red pepper and the jalapeno peppers and cook another 3 minutes. Add a half cup of red wine and bring to a boil. Reduce by half. Add a cup of half and half and bring to a simmer. Reduce a bit and add the bacon back to the pan and drain the ravioli and toss into the sauce as well. Add some fresh ground black pepper and a bit of nutmeg and not much else is needed with this one
Wild Wild Rice Class Recipes
Brown Rice Paella
A nice healthy version of a classic dish made a whole lot healthier with brown rice. It takes a little prep, but it is worth it. Take two cups medium grain brown rice and place in saucepan. Cover with water up to 3 inches above the rice. Bring to a boil, boil 3 minutes and turn off heat. Allow to sit for an hour. Drain and rinse well. Leave in colander and allow to dry a while. Spread on a towel and let dry completely. When dry place in plastic bag and keep in refrigerator up to a week.
Take 4 or so chicken thighs and rub with a mixture of paprika, oregano, fresh ground pepper and a touch of clove and cinnamon. Place in a bag and let marinate for 20 minutes to an hour. In a large paella pan, or large wide skillet, heat a ¼ cup olive oil until it shimmers. Add the chicken pieces and brown on both sides. Remove from pan and set aside. Take 2 spanish chorizo sausages and slice into 3/8 inch thick slices. Brown in the remaining olive oil. Add a large diced onion, diced red bell pepper, and a green pepper. As always with anything I cook, add some diced jalapenos as well if you like. When the onion is translucent, add the brown rice. Stir it in well, coating each grain with the oil in the bottom of the pan. Continue to cook over medium high heat for another 4 to 5 minutes. Add 4 cloves of garlic that you smashed or used a garlic press on. Add one 14 ounce can petite diced tomatoes, and 3 cups water. Add some saffron, or a teaspoon of turmeric. As always, generously add a bunch of fresh ground pepper. Bring to a boil and add a ½ teaspoon oregano and a ¼ cup chopped parsley. Squeeze a lemon over the chicken thighs and place them in the pan. Turn the heat to medium low and simmer for 15 minutes. Add a half pound of peeled shrimp, a dozen clams or mussels and continue to cook on medium low heat until you cannot see the liquid in the pan. Turn the heat up to medium and cook for another 5 minutes to develop a crust on the bottom of the pan that is called the soccarat. At this time also add a cup of frozen peas to the top of the paella. Remove from the heat, cover with another ¼ cup chopped parsley leaves and serve.
Spicy Brown Rice and Eggs
In your pressure cooker, heat a ¼ cup olive oil. Add a diced onion, diced bell pepper, 6 diced jalapenos, a couple of carrots, diced. Stir well and cook until the onion is translucent. Add 2 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cayenne, 1 teaspoon cumin, 1 teaspoon coriander. Mix into the olive oil and stir well. Add 2 cups brown long grain rice. Stir in well. Cook the rice and spices another 2 to 3 minutes. Add a 14 ounce can diced tomatoes and 3 cups water. Bring to a boil and place the pressure lid on. Bring to pressure and cook for 20 minutes. Turn off heat and allow pressure to reduce by itself. When pressure releases, remove lid. Make small indentation around the edge of the pan with the back of a spoon. Crack an egg into each one. Sprinkle some grated cheese over the top of each. Add the pressure lid and turn heat to medium to bring to pressure. Cook one minute and turn off heat. Allow pressure to reduce, remove lid and serve.
Take a half cup of pecans and toast in a dry skillet over medium heat for about 6 to 8 minutes. Remove from skillet and set aside. Take 4 ribs of celery and cut in half lengthwise, then cut into small dice. Slice about 4 green onions on the bias, using most of the green part as well. Set them all aside with the pecans. In your pressure cooker, heat a ½ cup olive oil and cook about 6 ounces of sliced brown mushrooms until beginning to brown. Add a cup and a half of red rice. Stir in well. Add the juice of half a lemon, ½ teaspoon fresh ground black pepper and ½ cup white wine, 2 and ½ cups water and mushroom stock mixed. Bring to a boil and add pressure lid. Bring to pressure, reduce heat and cook for 25 minutes. Turn off heat, allow to cool to reduce pressure. Remove lid and stir in the reserved vegetables and pecans. Serve.
Peach Soup with Cardammon
Take 6 fresh peaches and drop into boiling water for 30 seconds, then remove and place into an ice water bath for a minute. Remove skins, cut in half and remove pits. You can also use canned peaches, just rinse the heavy syrup off them. Place in blender and add 1 cup half and half, a half a teaspoon of ground cardammon, a ¼ cup or so of good honey, about 3 or 4 tablespoons white wine, and a pinch of salt and fresh ground pepper. Blend well, then refrigerate until well chilled. As a variation, try Frangelico or Amaretto instead of the wine. Place in elegant dishes and serve with garnishes of mint leaves or lime wedges. And a touch of REAL whipped cream on top is spectacular.
Sausage and Lentil Soup
Take a half an onion, a bell pepper, three ribs celery, two carrots and dice them well. In a large pressure cooker, heat 2 tablespoons olive oil to medium high heat. Add the diced veggies and cook until they sweat out some of their moisture but before they begin to brown. A half teaspoon good sea or kosher salt helps. Add a teaspoon rosemary and thyme. Add 1 cup diced spicy sausage. Add 6 cups chicken stock and bring to a boil. Add 1 cup green lentils. Bring back to a boil and then place the lid on. Bring to pressure, then reduce heat. Maintain pressure for 10 minutes. Allow pressure to drop naturally, remove lid and add 4 cps chopped greens such as Swiss Chard, kale, curly mustard. Even good fresh dandelion greens are pretty tasty here. Bring to a boil and cook for just a minute or so and serve. Yuuuummmmmmm
Chipotle Shrimp Soup
This is one of my all time favorite soups. It has some incredible flavor and just is the perfect soup to go with hearty fresh baked whole wheat bread. For 6 servings, pick out 12 very nice large shrimp. Peel and devein them, saving the shells. Take another half pound of shrimp and peel them. Again, save the shells. Place all the shells into a small stock pot and cover with water by several inches. Add several onion skins, a cut up carrot and some celery pieces. Bring to a boil and lower heat and simmer for 20 minutes. Strain the stock and reserve. In a large stock pot, melt 2 tablespoons butter. Add the 12 large shrimp and cook well on one side, turn over and cook just until they curl and turn pink. Remove and reserve as garnish. Cook the remaining shrimp just until pink, add more butter if needed. Remove and chopped coarsely. Set them aside. Add a half an onion diced finely. Add a small bell pepper diced. Saute for 5 to 6 minutes. Take 6 canned chipotle peppers and place in blender. Add a cup of water, or half white wine and water. Blend until smooth. Add ¼ cup roasted pepitas and blend just until broken up. Pour over the onions and peppers to deglaze the pan, scraping up the browned bits from cooking the shrimp. Add about 6 cups of the shrimp stock and bring to a boil. Allow to simmer for about 10 minutes. Add the chopped shrimp and 1 cup sour cream. Stir well, bring back to a boil and thicken with 1 tablespoon of tapioca mixed with a ¼ cup water. Ladle into hearty bowls then place two of the reserved shrimp on top, sprinkle a few pepitas over the top and then sprinkle some chopped cilantro leaves.
Visiting Chef Roy will teach healthy cooking techniques to you, your group, or your company. Just call to arrange Healthy Cooking!
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