Well, not quite. But you would be surprised at the "secret" ingredient from this take on Rack of Lamb from Debbie Wilson Berment. She's the author of the new cookbook The Sagajo Experience. Chef Debbie stopped by Tonia's Kitchen to talk about her use of culinary lavender, which she says is added to other spices and used on the lamb like a kind of dry rub. Debbie says not only does the lavender offer a huge difference in the flavor of the lamb, but it actually has medicinal properties as well. Add some lemon zest to the mix and roast it! It's a different take on a real classic.
The Daily Dish from Tonia's Kitchen
Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Monday, April 29, 2024
Friday, April 26, 2024
Biting Beef!
1 Day Ahead
Fridge to Table
- 1/3 cup finely chopped fresh ginger
- 2 cups finely chopped scallions
- 2 tablespoons soy sauce
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- Dash of salt
- 4 pounds sirloin steak
- 1/4 cup vegetable or canola oil
Thursday, April 25, 2024
Understanding LADA
It's a good question that you probably were not asking but should be. LADA is an acronym for Latent Autoimmune Diabetes in Adults. It affects 3.4 million people in the US and has been known to medical researchers since the 1980s. Like most diagnoses for diabetes, those who contract it obviously have to make some changes in their diets. But we've come a long way with what we can and can't eat. And bookstores are full of cookbooks to cater to diabetic patients. This one though, Kickass Health Lada, is dedicated entirely to LADA, and how you can structure your diets around it. Jacqueline Haskins, who wrote the book, stopped by Tonia's Kitchen with an overview of the recipes and some new ideas. She told Tonia that the American breakfast is far different than what people eat overseas. She encouraged everyone to look at what makes up a breakfast in different countries and try it for yourself. Jacqueline also introduced Tonia to the concept of Carb-Craft, which in essence is how to safely enjoy various foods while dealing with LADA. For example, she says eat a rainbow, steer toward healthful fats (of which the book explains) and eat what you like.
Wednesday, April 24, 2024
Chicken Fajitas-Easy Edition
So you're a parent on the go, and you need to make a quick and easy dinner for the family. The kids have to love it, you have to be able to pull it together in a short time and, oh yeah, it has to be a quick cleanup too. No problem! Julie Evink, who wrote the cookbook Eats and Treats, stopped by Tonia's Kitchen to talk about her recipes, many of which can be made in around 30 minutes time. Julie told Tonia about her Sheet Pan Chicken Fajitas, which she says are very easy to make. In essence, you gather all your ingredients and bake them up! And voila! Dinner is served
- 2pounds boneless, skinless chicken tenderloins, diced into 1½ pieces
- 1large red bell pepper, sliced thinly (about ¼ inch thick)
- 1small yellow onion, peeled and sliced thinly (about ¼ thick)p
- 4½teaspoons ground chili powder
- 1½teaspoons ground cumin
- 1½teaspoons smoked paprika
- 1teaspoon dried oregano
- 3/4teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/4teaspoon cayenne powder
- 1tablespoon kosher salt
- 2tablespoons extra-virgin olive oil
- 2tablespoons fresh lime juice
- 3tablespoons scallions, finely chopped
- flour or corn tortillas, for serving
- sour cream, for serving
- guacamole, for serving
- salsa, for serving
- cilantro-lime rice, for serving
Preheat the oven to 375 F.
2.In a large bowl, add chicken, bell pepper and onion
3.In a small bowl, add all of the spices and salt and whisk to combine.
4.Pour olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
5.Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.
6.Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.
Tuesday, April 23, 2024
A Traditional Taste for Passover
This week begins the annual celebration of Passover. And in celebration of the traditional meal, or Seder, Tonia's Kitchen chatted with author Judy Bart Kancigor. Judy wrote the book Cooking Jewish, and told Tonia about her Yemenite Haroset Truffles. Haroset, is a ceremonial food eaten during the Seder, and it represents the labor and hardships endured by the Jewish people at the hands of a cruel ancient Egyptian Pharoah.
Yemenite Haroset Truffles
Makes 16 to 20
FOR THE TRUFFLES
⅓ cup (2 ounces) pitted dates
⅓ cup (2 ounces) dried figs
⅓ cup (2 ounces) raisins
⅓ cup (2 ounces) dried apricots
2½ tablespoons honey
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cumin
¾ cup toasted coarsely chopped pecans
¾ cup slivered almonds, toasted
1½ tablespoons orange liqueur
FOR THE COATING
½ cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, and spices in a food processor and
pulse until smooth. Add the pecans, slivered almonds, and orange
liqueur, and process until just combined.
2. Form the mixture into balls 1 to 1½ inches in diameter. Roll them in
the ground almonds, and place them in individual fluted foil or paper
candy cups. Refrigerate, covered, until firm, at least 3 hours. These
will keep for up to 5 days in the refrigerator.