Archive for June, 2011

This is an awesome way to make Portobello patties. Sometimes making a pattie out of the whole mushroom can be off-putting to some. The whole mushroom has a texture that some may object to. This combines mushrooms and lentils and makes a great burger substitute. Enjoy!

Portobello Burgers

64 calories

2/3 cups lentils

6 ounces portabella mushrooms

2 tsp oil

1 ½ cups onions, chopped

2 cloves garlic

½ tsp cumin

½ tsp salt

½ cup bread crumbs

½ cup parsley

Simmer lentils in 2 quarts of water till tender. Drain and

Chop mushrooms fine. Sauté onion until soft. Add mushrooms,
garlic and cumin. Season with salt and pepper. Place 2 cups of mixture into
food processor and pulse until somewhat pasty. Combine back with remaining
mixture, add breadcrumbs and form into 5 patties. Sauté patties in cooking
spray until lightly browned.

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Here is another A Chef of Your Own vegetarian pattie recipe. I have also made these vegetarian cakes for my clients for the last 15 years and they always go over well. I hope they inspire you to try something new tonight.

Black Bean Patties with Cilantro and Lime

59 calories

1 tsp oli

1 cup onion

½ cup green pepper

½ cup red pepper

1 Tbls jalapenos, diced

1 tsp chili powder

½ tsp oregano

½ tsp cumin

¼ tsp salt

2 cloves garlic

1 15oz can black beans, drained

1/cup bread crumbs

¼ cup cornmeal

2 Tbls cilantro

Juice of 1 lime

¼ cup jack cheese

2/3 cup salsa, optional

Heat oil and sauté onion through spices. Sauté 3 minutes.
Add beans, sauté 1 minutes. Combine beans, breadcrumbs, cornmeal, cilantro, and
lime juice. Puree 1 cup bean mixture in food processor. Add pureed bean mixture
and cheese to remaining ingredients. Divide into 5 portions and sauté in
cooking spray.

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My husband took me to Denny’s the other morning for breakfast. They had what they were calling “Pancake Poppers” to start the meal. They were pretty good so I came home and tried to recreate them. Here’s the recipe, let me know if you’ve tried both and what you think. I think they will be a great addition to A Chef of Your Own’s breakfast selection.

Hawaiian Breakfast Treats

2 cups flour

1 cup white cornmeal

2 eggs

1 cup buttermilk

1 tsp baking powder

2/3 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/2 cup toasted coconut

1 cup crushed pineapple, drained well

1 cup white chocolate chips

Turn on deep frier to 360 degrees.

Combine flour, cornmeal, sugar, baking soda, and baking powder.

Mix together eggs and buttermilk and add to dry ingredients.

Fold in pineapple, coconut, and white chips.

Drop by spoonfuls into deep frier and fry until dark golden brown.

Drain and dust with powdered sugar.

Serve with maple syrup.

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Here is a great vegetarian burger recipe I have been making for A Chef of Your Own clients for years. Served with a fresh Salsa, these make a great alternative for a summer meal.

Pinto Bean Cakes

Cornmeal coated cakes of Pinto beans mixed with onion,
peppers, garlic and jalapenos and served with salsa.

65 calories per Pattie

1 Tbls oil

1 onion, diced fine

½ red pepper, diced fine

2 cloves garlic, minced

1 each jalapeno, seeded and minced

2 15oz cans pinto beans, drained

¼ cup cilantro, minced

½ tsp cumin

¼ tsp pepper

¼ cup cornmeal

1 cup salsa

Heat oil in a skillet over medium heat. Add onions, pepper,
garlic and jalapeno, and cook until onion is softened, about 5 minutes.

Drain and rinse beans. In a bowl, mash beans with potato
masher until they stick together. Stir in onion mixture, cilantro, cumin, and
pepper, mixing well. Let cool.

Divide bean mixture into 5 equal portions and shape each
portion into a ½ inch thick cake. Coat with cornmeal.

Spray a large non-stick skillet with pan spray and heat over
medium heat. When hot, add the cakes and brown lightly, 8-10 minutes, turning
once. Remove from pan and serve with salsa.

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A new demo at The Fresh Market in Dr Phillips today, Saturday June 4, from 3-6. Please stop by to say hi if you get the chance.

Sautéed Tomato Basil Pork


2 lbs pork tenderloin, cut into 1 inch cubes

1 tsp fresh oregano, chopped

3 cloves garlic, pressed or chopped very fine

1 c Nobilo Sauvignon Blanc

3 tbsp Las Doscientas Picual Extra Virgin Olive Oil

1½ c Cucina Antica Tomato Basil Sauce

TFM Baguette


Place cubes of pork in a large mixing bowl. Sprinkle oregano and

garlic over top and toss gently to coat pork. Add wine and mix

thoroughly. Cover tightly with a lid or plastic wrap. Marinate for

at least 10 minutes, or overnight if possible. To cook the meat, add

2 tbsp olive oil to a large frying pan and heat on medium heat.

Remove meat from marinade, discarding remaining marinade. Add

pork to pan and sauté for approximately 7-10 minutes, until juices

run clear. Stir in pasta sauce and simmer for another 7-10 minutes.

Drizzle pork with additional tbsp of olive oil. Serve with pan juices

and baguette for sopping.



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