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Archive for January, 2013

A Chef of Your Own is always looking for fun recipes to share with their villa guests. I found one in the newest magazine from America’s Test Kitchen, Home made Tater tots. Here is the link to the test kitchen site. http://www.cookscountry.com/videos/detail/41127 I will be making these again.

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips, Orlando today from 1-4. Would love for you to stop by if you are in the area, just to say hi.

Warm Indian Spiced lentil Soup

Ingredients:
3  tablespoons TFM Extra Virgin Olive Oil, divided
1    onion, diced
3    carrots, diced
3    celery stalks, diced
1  package  tofu, drained and cubed optional
1/3 cup   Blackstone Chardonnay
1  package  Jaali Bean Lentil Soup Kit
1 1/2 cups TFM Vegetable Stock
1  can  coconut milk
dollop  Greek yogurt, for serving (optional)
1  package  Stonefire Naan Bread, for dipping
Preparation:
Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread

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My sister always waits for the holiday season to arrive because along with it come Archway Holiday Nougat Cookies. A Chef of Your Own found a recipe that is pretty close. Make sure to make a double batch, these disappeared pretty quickly.

Archway Holiday Nougat Cookies

1 cup butter

1/2 cup sugar

2 tsp vanilla

2 cups flour

1/2 tsp salt

2 cups finely chopped nuts (I made it once with cashews and once with pecans) Both yummy!

Cream butter, sugar and vanilla until fluffy. Add in flour and salt and blend thoroughly. Add nuts and mix well. Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. DO NOT brown. Cool cookies and roll gently in confectioner’s sugar. Makes about 6 dozen/

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