Heatlhy Menu ideas for 2016
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| Cooking with Kale and Ancient Grains |
As a caterer in the Washington DC area, I have heard for years the many benefits of Kale, “the queen of the greens”. It’s always been a little too Green for me eaten raw, but I have discovered gently sauteed is the way to go. While enjoying a Sunday brunch with friends recently at Brio Tuscan Grille here in Fairfax Virginia, I sampled their Tuscan Brunch Bowl and decided to put my own CateringByTeatime twist on things. www.brioitalian.com
Recipe
Prepare according to package an Ancient Grain Blend (there are multiple varieties available depending on your local grocer) my blend contained red rice, hulless barely, rye berries, black barley, whole oats, red Jasmine rice and white quinoa. The combinations are up to you.
Meanwhile>
Gently saute the following ingredients:
1 TB Butter
1 zucchini chopped into small cubes
1 cup chopped/sliced cremini mushrooms
1/2 diced tomato (I used leftover golden grape tomatoes in above photo)
1/2-1 cup diced baked ham (Brio uses Italian sausage)
Once vegetables have softened, add 1/2+ cup grated Parmesan cheese, and remove from heat. When the grains are tender and liquid absorbed, combine with the vegetables.
In a small frying pan quickly fry 2 sunny side up eggs until whites are just set. (Alternately you could lightly poach two eggs).
Fill shallow bowls with the grain/vegetable mixture and top with egg. Serves at least 2. If you want to serve more than this, just fry additional eggs.
Delish and Healthy. No Ish here. Kale is not only low in calories, high in fiber and calcium, zero fat – it is high in iron, vitamin K-A-C, as well as a powerful antioxidant .
It’s a wildly satisfying meal and the egg brings the perfect amount of sex appeal! Without the ham and egg it would be an outstanding vegetarian entree on a wedding reception buffet menu.
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| Honeydew Melon and Cucumber Granita |
This is a recipe I am very proud to have created all on my own, Honeydew Melon and Cucumber Granita. According to Wikipedia, a granita is “a semi frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it’s available all over Italy. It is related to sorbet and Italian Ice although with a coarser, more crystalline texture.” From Serious EATS, “perfect refreshment when you’re hot, cranky, and looking for an accuse to stick your face in the freezer.”
Inspired by a leftover catering honeydew melon and a lonely cucumber sitting in my fridge.
Recipe
1/2 honeydew melon peeled, cut into chunks
1/2 peeled and seeded cucumber cut into chunks
2 TB+ sugar (depends on ripeness of melon, but sugar is necessary)
juice of 1 fresh lime (zest of lime if desired)
1/2 can lite coconut milk
Puree in food processor until smooth but still retain a bit of the fruit texture. Use pulse on/off.
Pour into 9×13 baking pan and place in freezer approximately 1/2 hour -45 min. Take out, and with the tines of a regular fork, “scrape” the mixture together, redistributing the frozen and liquid. Replace in freezer and continue to “scrape” every 15-30 minutes until the entire pan resembles what you might see in a snow cone. It should have texture, but a spoonful with be lighter than air and melt very gently in your mouth.
I tried this out on guests who could not figure out the coconut milk at all. Another idea would be to substitute the coconut milk with Soy Almond Milk.
This is incredibly refreshing, healthy, and a great conversation starter. Having traveled throughout Hawaii, this very much reminds me of Hawaiian Shave Ice.
So, the title of this essay is Delish and Healthy-ish. Where is the Ish you say?
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| Croquembouche |
This was a birthday gift for Teatime staff gal Terri, a Croquembouche, French for “crunch in the mouth”. A pyramid of small cream puffs, filled with sweetened whipped cream, and held together with spun sugar. Accented with Lady Apples and Really Cute Little Peppers (staff inside joke). How is this possibly healthy let alone heathy-ish?? Well…they are tiny?
Happy New Year and with Teatime, you have found your perfect caterer!
www.cateringbyteatime.com