Terrific Truffles with Tahini!

Truffles! And these are special, and that's not only because they're delicious, but it's because how Rachel Riggs makes them! Rachel stopped by Tonia's Kitchen to talk about her recipe for chocolate truffles, in the new cookbook In Good Health. Rachel tailored this cookbook for those with food sensitivities and chronic illness. As for the truffles, they are filled with good ingredients, like 100-percent dark chocolate, tahini and maple syrup, which allows these desserts to be somewhat blood sugar friendly. Try them out, and find out why they're so special!

A Healthy Recipe For Hearty Beef

Many people associate healthy food with those appetites which are on the lighter side. But it doesn't have to be that. Rachael Riggs, who wrote the new cookbook In Good Health, says she's a got a special recipe cooked up for those who want to eat hearty...and healthy. It's French Onion Beef, and it's the only Crock Pot recipe in the book. And it's for those who've come hungry! Rachael says she serves the beef over garlic mashed cauliflower, which she adds is a righteous stand-in for mashed potatoes. But that's only one recipe in this book, which is full of ideas for people navigating health issues like chronic illness but still want to eat good! 

Everything's On This Halibut...

You love Everything Bagels right? Well, someone had the idea of taking the seasoning behind the Everything Bagel, and using it as a coating for a delicious halibut. Rachael Riggs, who wrote the new book In Good Health, came by Tonia's Kitchen to talk about her recipe for Everything Seasoning Encrusted Halibut with Horseradish Aioli. Rachael told Tonia that she uses good old fashioned Everything Seasoning you can buy at the store. The halibut is pan-seared, and the aioli is made with mayonnaise and lime zest. It's delicious, healthy and a favorite of Racheal's to make!

An Eye-Catcher of a Salad!

 

And that's because it's so beautiful! Chef and cookbook author Tara Teaspoon stopped by Tonia's Kitchen to talk about her recipe for Kale and Brown Rice Salad with Butternut Squash. Not only does this recipe stand out on a buffet table because it's so colorful, it includes an amazing profile that's helped along by these ingredients, along with pomegranate bulbs and a light vinaigrette dressing. Easy to make, a beautiful sight, and delicious to boot. What's not to like!  

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.

All Together: Beer, Bacon and Cheese

 

As in all together in a dip! Chef Jimmy Kennedy stopped by Tonia's Kitchen to talk about Cabot Creamery's Warm Cheddar, Ale and Bacon Dip. He says not only is this dip a match made in heaven for tortilla chips, it's also a lot of fun to serve at football gatherings. He told Tonia that the tip is very easy to make, with your favorite Amber Ale, two kinds of Cabot Cheese and a dash of dijon mustard. He says this dip has similarities to Beer Cheddar Soup, but with enough thickness to allow for easy scooping from the chips you use. Any way you like it, this dip's a winner! Go team!

Ingredients

• 4 slices smoky bacon, finely diced

• 3 tablespoons King Arthur Unbleached All-Purpose Flour

• 1 (12-ounce) bottle amber ale
• 2 teaspoons Dijon mustard

• 4 ounces Cabot Cream Cheese, cut into pieces

• 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 4 cups)
• ½ teaspoon Tabasco sauce, or to taste
• Salt and ground black pepper to taste

• Food Should Taste Good The Works or Blue Corn Tortilla Chips

Directions

1. COOK bacon in large saucepan over medium heat until browned and crispy; transfer with slotted spoon to paper towels, leaving fat behind in pan.
2. STIR flour into bacon fat and cook, stirring, for 1 minute.
3. WHISK in ale; continue cooking, stirring occasionally, until mixture is simmering and thickened. Whisk in mustard.
4. REDUCE heat to low. Stir in cream cheese. Add cheddar a handful at a time and stir until cheeses are melted and dip is hot.
5. ADD Tabasco, bacon, and season with salt and pepper to taste. (Dip can be made several days ahead and re-warmed.)
6. SERVE warm in crock, surrounded with tortilla chips.