Tuesday, February 27, 2024

Getting to France, Fast

     

No, they didn't bring back the Concorde! But this is a real taste of France, in only 12 minutes time. Elena Horwich came by Tonia's Kitchen to talk about her Chicken with Herbs de Provence. She says a big secret to make this an authentic treat lies in the fact she uses fennel seeds in the herbs for a truly terrific flavor.  Elena uses chicken thighs as the base, with an indoor grill pan over high heat. She adds that if you follow the recipe, it comes out elegant, light and delicious! Check out her cookbook Meal with a Spiel for all the latest recipes.



Monday, February 26, 2024

Visiting Peru...In the Gastronomical Sense


Peru is a beautiful country with a number of wonders to discover and explore. Part of that exploration includes delicious Peruvian cuisine. And that journey is loaded with surprises. Bob Bradley, who wrote the new cookbook Eating Peru, stopped by Tonia's Kitchen to talk about his offering, which includes what you might call the "burger and fries combo" of that country. It's a steak and potato stir fry called Lomo Saltado. It's loaded with flavor and culture, and offers a real glimpse into the best Peru can offer. 


  • 1 lb sirloin steak , cut in thin slices
  • salt and pepper for the meat
  • 3 tablespoons vegetable oil
  • 1 small red onion , cut in thick slices
  • 3 plum tomatoes , cut in thick slices
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 2 teaspoons cumin
  • salt and pepper for the cooked meal , before cilantro and fries
  • 1/2 cup fresh cilantro , coarsely chopped
  • 2 green onions , sliced tip to tail [minus the root]
  • 2 cups french fries , freshly fried

Aji Sauce

  • 1/2 head Iceberg Lettuce , washed, torn and dried
  • 1 jalapeno , stem cut off [for less spice, de-seed and de-vein]
  • 1/2 cup mayonnaise
  • 1/4 lemon , juiced
  • 1/2 bunch cilantro leaves
  • 1/4 tsp salt

  • To make french fries, peel and cut russet potatoes.
  • Soak them in water for as long as you can. I soaked mine for a couple of hours.
  • This takes the starch out and allows them to be crispier. Drain, dry and fry.
  • Season the beef with salt and pepper.
  • Add soy sauce, vinegar, beef stock and cumin in a bowl together.
  • Put a pan over very high heat.
  • Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
  • Remove meat and repeat with second half.
  • Stir in the onion and cook for about 2 to 3 minutes.
  • Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
  • Stir in soy sauce mixture.
  • Add salt and pepper to taste
  • Turn off the heat, toss with french fries
  • Add chopped cilantro, green onion and serve with brown rice and aji sauce
  • To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.
  • Friday, February 23, 2024

    Excellent Escarole

      


    Talk about an Italian Delight! Michele Scicolone, who wrote the Italian Vegetable Cookbook stopped by Tonia's Kitchen to talk about her recipe for sautéed Escarole. Michele says her recipe is a delicious way to excel at Escarole and very easy to make as well. She notes you can serve it as a lunch with poached eggs, or whatever you wish, as it goes well with a number of items. See the recipe below in the dialog box.







    Thursday, February 22, 2024

    A "Clean" Noodle"

       




    It's true, so much of our food is over-processed, but over the years we've seen a big movement toward "clean" simple ingredients that mean a healthier diet and delicious meals to boot. Jackie Newgent, who wrote The Clean and Simple Diabetes Cookbook stopped by Tonia's Kitchen to talk about a delicious and easy to make Soba Noodle dish. Jackie told Tonia she starts with a buckwheat soba noodle, which is a healthier, better quality noodle to begin with, and adds natural sweeteners along with fresh cole slaw mix. It's full of fiber and other nutrients...and it tastes good too!

    1/3 cup + 2 tablespoons creamy no-added-sugar organic dark roasted peanut butter
    3/4 cup unsweetened freshly-brewed green tea or low-sodium vegetable broth, chilled
    3 tablespoons naturally-brewed soy sauce
    1/4 cup brown rice vinegar
    1/2 teaspoon hot pepper flakes or sriracha hot chili sauce to taste
    1 tablespoon agave nectar or honey
    2 teaspoons unrefined sesame oil
    1 tablespoon grated gingerroot
    12 ounces dry buckwheat soba noodles (or try spelt or kamut soba noodles)
    2 large red bell peppers, very thinly sliced into long strips*
    1 Kirby cucumber, thinly sliced into coins, or 1 cup thinly sliced English cucumber
    2 scallions, green and white parts, very thinly sliced on the diagonal
    2 teaspoons roasted or pan-toasted black or white sesame seeds
    2 tablespoons roughly chopped fresh cilantro
    1. Add all of the peanut butter, tea, soy sauce, vinegar, hot pepper flakes, agave nectar, sesame oil, and ginger to a small saucepan; stir to combine. Cook while whisking over medium heat until the sauce is smooth, slightly thickened, and begins bubbling, about 5 minutes. Transfer the sauce to a large bowl and set aside. (Makes about 1 1/2 cups sauce.**)
    2. Add the soba noodles and bell peppers to a pot of boiling water. Cook until the noodles are cooked through (al dente), about 4 minutes, or according to the noodle package directions. Drain, rinse with cold water until cool; drain well. Add the noodles and bell peppers to the sauce in the large bowl along with the cucumber and scallions; toss to combine.
    3. Transfer to a serving bowl, if desired. Sprinkle with the sesame seeds and cilantro and serve at room temperature or chilled.
    Per serving (if serves 4): 570 calories, 20g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 700mg sodium, 83g total carbohydrate, 9g dietary fiber, 14g sugars, 19g protein

    Wednesday, February 21, 2024

    A Chili Inspired By Buffalo Wings

      


    We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
    LISTEN TO THE PODCAST



  • 1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)
  • 4 tbsp. SKINNYFat original
  • 1 lg. organic onion
  • 2 stalks of organic celery, chopped
  • 2 lg. carrots, peeled & chopped
  • 4 cloves garlic, diced
  • 28 oz. can fire roasted diced tomato (organic and BPA free can)
  • 2 tablespoons organic chili powder
  • 1 tsp. organic cumin
  • 1 tsp. organic dried oregano
  • ½ tsp. organic cayenne
  • Unrefined sea salt and organic pepper to taste
  • ½ cup organic crumbled blue cheese (gluten free!)
  • 3 tbsp. organic white vinegar

  • Directions:

    1. Heat oil in large ceramic pot Add in chicken until brown
    2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
    3. Cover and cook on low for approx. 4 hours.
    4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
    5. Mix in the blue cheese and vinegar just before serving