So I am home feeling ill today and I wanted to make something nutritious for lunch. Surprisingly I loved a new salad I found today and it was really easy to make. I made one of the South Beach Diet recipes.
Here it is:
Cannellini Bean Salad
Prep time: 10 minutes
4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
3⁄4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and freshly ground black pepper
Instructions
Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutritional Information:
180 calories
8 g fat
1 g saturated fat
7 g protein
22 g carbohydrate
5 g dietary fiber
80 mg sodium
Thursday, February 25, 2010
Tuesday, February 23, 2010
Jambalaya
So I have been craving jambalaya since Fat Tuesday. Tonight we are having Emeril's Kicked-Up Jambalaya...It's what's for dinner tonight! Can't wait. Have a great day and have fun cooking. http://tinyurl.com/ykt7p6t
Wednesday, February 10, 2010
Tuesday, January 26, 2010
Firehouse Gourmet
Hello all! I am so excited. Today I officially became the Sous Chef to Chief Chef Don Heiser of Firehouse Gourmet. We look forward to seeing you in one of our cooking classes. We also offer catering. Thanks. Have a great day! http://firehousegourmet.com/
April 10th at 5:00pm
The Basics of Wine - or -
The Basics of Wine and Cigars
If you would like to learn to appreciate wine, learn how to taste, select, and understand wines then this class is for you. We will taste four whites and four red wines. We will cover the process of tasting and exercise your pallet so you will begin to know what it is in wines you prefer. If interested we will also cover an appreciation of cigars and take you through the basics of selecting a good smoke just for you.
$45.00
$55.00
April 17th at 5:00pm
Lamb Dinner
If elegant is what you’re after, lamb chops are the way to go. They make any dinner an occasion. So don’t miss Chef Don’s lamb dinner where you will enjoy lamb marinated in a Pinot Noir and Thyme and then grilled, also sautéed baby vegetables and grilled fingerling potatoes. We will start with seared scallop atop cauliflower puree, move on to a fresh corn chowder and then the Chefs salad stack with a blood orange vinaigrette. Dessert will be the Chef’s lava cakes. All matched to fine wines.
April 10th at 5:00pm
The Basics of Wine - or -
The Basics of Wine and Cigars
If you would like to learn to appreciate wine, learn how to taste, select, and understand wines then this class is for you. We will taste four whites and four red wines. We will cover the process of tasting and exercise your pallet so you will begin to know what it is in wines you prefer. If interested we will also cover an appreciation of cigars and take you through the basics of selecting a good smoke just for you.
$45.00
$55.00
April 17th at 5:00pm
Lamb Dinner
If elegant is what you’re after, lamb chops are the way to go. They make any dinner an occasion. So don’t miss Chef Don’s lamb dinner where you will enjoy lamb marinated in a Pinot Noir and Thyme and then grilled, also sautéed baby vegetables and grilled fingerling potatoes. We will start with seared scallop atop cauliflower puree, move on to a fresh corn chowder and then the Chefs salad stack with a blood orange vinaigrette. Dessert will be the Chef’s lava cakes. All matched to fine wines.
Monday, January 25, 2010
Some of my upcoming classes/events
May 1st at 5:00pm
Food and Beer
We will make a Firehouse steak sandwich with a roasted pepper mayonnaise, and learn to do double dip Firehouse onion rings with two great dipping sauces. Brother Tom will also match some beers to three great artesian cheeses as well as some of his favorite beers to go with the steak sandwich and onion rings. Of course his home brew will be out for tasting.
$55.00
May 15th at 5:00pm
All About Tequila
Come enjoy chef Dons’ famous margaritas while we learn to incorporate tequila into our foods. We will start with a jalapeno tequila burger and then make a shrimp and pasta salad with a tequila chile dressing. We will finish with tequila banana rellenos. During all of this the chef will cover the qualities and kinds of tequila and of course sample some fine tequila.
Sign up at
http://firehousegourmet.com/classes/index.html
Thanks!
Katherine Wichmann Zacharias
Kitchen Aide & Caterer
Food and Beer
We will make a Firehouse steak sandwich with a roasted pepper mayonnaise, and learn to do double dip Firehouse onion rings with two great dipping sauces. Brother Tom will also match some beers to three great artesian cheeses as well as some of his favorite beers to go with the steak sandwich and onion rings. Of course his home brew will be out for tasting.
$55.00
May 15th at 5:00pm
All About Tequila
Come enjoy chef Dons’ famous margaritas while we learn to incorporate tequila into our foods. We will start with a jalapeno tequila burger and then make a shrimp and pasta salad with a tequila chile dressing. We will finish with tequila banana rellenos. During all of this the chef will cover the qualities and kinds of tequila and of course sample some fine tequila.
Sign up at
http://firehousegourmet.com/classes/index.html
Thanks!
Katherine Wichmann Zacharias
Kitchen Aide & Caterer
Monday, January 18, 2010
Lomi Lomi Salmon
Great side dish we ate on Sat night from the Big City Diner in Honolulu, Oahu
Lomi Lomi Salmon
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.
Ingredients:
8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)
Preparation:
This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste.
Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)
If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
Lomi Lomi Salmon
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.
Ingredients:
8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium Maui onion or any mild onion (substitute 3-4 thinly sliced green onions)
Preparation:
This is the most basic recipe for Lomi Lomi Salmon. Additional ingredients can be added based on personal taste.
Wash hands thoroughly. Shred the salmon into small pieces with your hands. Add onions and tomotoes. Massage this mixture with your hands until all ingredients are broken up and thoroughly mixed. Chill. (You can actually add 6-8 ice cubes and chill.)
If you can only find unsalted salmon, rub the salmon with rock or kosher salt and let stand overnight. Rinse thorougly and soak in cold water for at least one hour, changing the water several times. Also, lox can be substituted for fresh salmon if you cannot locate a salted salmon filet or do not wish to salt your own.
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