wilted Arugula Salad w/ Spiced Chick Peas & Artichoke Hearts

This wilted arugula salad is simple to prepare, and thanks to the Life Chef Dessert Rose spice blend, has big flavor that will make everyone happy. If you attended the July "What's Cooking?" Class at Sevananda Natural Foods Market, or the National Black Arts Festival July 15-18, you may have had a sample of this sensational salad. If not, check out the video version here:




Spiced Chickpeas & Artichoke Hearts with Arugula

1 medium onion, diced
3-4 cloves garlic, minced
1 red bell pepper, sliced
1 jar marinated artichoke hearts, drained and quartered
1 15 oz can chickpeas, rinsed and drained
2 Tbsp Life Chef Dessert Rose spice blend
- OR -
combination of cumin, thyme, black pepper, parsley and garlic powder.
1 bag of baby arugula
8 oz feta cheese
juice of 1 lemon

Saute onions and garlic in 1 Tbsp of olive oil over medium high heat. Add bell pepper, artichokes, and chickpeas.

Stir in spice blend and continue to heat until the bell peppers just start to wilt.

Arrange arugula in a serving bowl or platter. Pour chickpea mixture over the arugula.

Sprinkle the feta cheese and lemon juice over the salad, toss, and serve immediately.

Whole Wheat Pasta Salad w Chicken, Spinach and Artichokes

This week's cooking demo at Delta Dental was in a No-Cook Zone up on the seventh floor of an office building. There was also the time constraint of only 45 mintues, when normally I do at least an hour to an hour and a half for a demo. I decided to prepare a rice dish and a pasta dish for making salads which are a breeze to throw together, but would still give me time to "walk through" the ingredients discussing the important nutrition, shopping and culinary tips along the way. I cooked both the rice and pasta ahead of time and rinsed them under cold water to prep for the salads that I prepared on site.

The rice dish was a version of the popular Black Rice Mediterranean Salad that's been a hit all summer (don't think I ever make this dish exactly the same way twice b/c it really depends on the best produce available).

The pasta dish was a Whole Wheat Pasta Salad with Roasted Chicken, Spinach and Artichokes. This makes a BIG BATCH so cut the portions in half for a dish to serve 4-6 people as a side or main dish.

Most of the ingredients can be picked up already prepared in the grocery store, but you'll have to me mindful of the increased sodium content that comes with prepared foods, and honestly your roasted chicken will taste better than Hormel's (I'm just sayin') and this is a great dish to use up any leftovers.

Substitute ingredients as the mood and availability strike, and keep in mind the marinated artichokes and the lemon juice will provide the "dressing" for the salad so no need to add more fat.

Want a vegetarian version? Simply omit the chicken and put in your protein of choice: nuts, eggs, un-chickn, tofu, whatever floats your boat. This is a very forgiving, yet tasty recipe.


Whole Wheat Pasta Salad with Roasted Chicken, Spinach and Artichokes

1 box of cooked whole wheat linguine
1 bag of pre-washed baby spinach
1 red bell pepper, diced
1 6 oz jar marinated artichoke hearts, drained & roughly chopped
18 oz roasted chicken breast, roughly chopped
1/2 small red onion, thinly sliced
2 Tbsp fresh oregano leaves, chopped
juice from 2 lemons
grated Parmesan cheese

Break linguine into 2" lengths and cook following package directions. Drain, rinse under cold water, drain and set aside.

Combine onions, artichoke hearts, lemon juice, bell pepper, oregano, spinach and chicken in a large bowl. Toss in the cooled pasta and garnish with parmesan cheese. Serve immediately.

Recipe Round Up - Summer 2009

What an amazing summer! It's been incredible seeing you all at the Green Market at Piedmont Park, FREE monthly healthy cooking classes at Saint Philip AME Church, the National Black Arts Festival demos, lots of on-the-job lunch and learns and the Art of Healthy Cooking classes presented by Kaiser Permanente, KIDS CAN COOK sessions at the Atlanta Fulton County Public Library, as well as the monthly the "What's Cooking?" class at Sevananda Natural Foods Market... and more! I've barely had time to wash dishes, much less blog, but I've promised the recipes all summer long, and now here they finally are. Thanks for being patient, and please let me know how they turn out for you.

Yours in health and good taste,
Asata, your Life Chef

WATERMELON JALAPENO SALAD WITH LIME VINAIGRETTE

3 jalapenos, seeded and diced
juice from 3 limes
1 bunch cilantro
2 Tbsp extra virgin olive oil
1/2 small seedless watermelon, cut into cubes
1 bag mixed lettuces
6-8 oz feta cheese, crumbled
salt and pepper

In a large bowl combine jalapenos, lime juice, olive oil, cilantro and salt and pepper. Stir will. Toss in the watermelon and salad greens. Top with feta cheese and serve.

WARM BLACK EYED PEA SALAD WITH ANDOUILLE SAUSAGE

1 white onion, diced
3 cloves garlic
2 bay leaves
1 16 oz bag frozen black eyed peas
1/3 each red, yellow and green bell peppers, diced
2 links andouille sausage, small cubes
2 jalepenos, seeded and diced
1 tsp cumin
1/2 tsp cayenne
2 Tbsp fresh oregano leaves
juice from one lemon
2 Tbs fresh parsley leaves
salt and pepper

Saute onion and garlic in a large pot until tender, add frozen black eyed peas, bay leaf and enough water to cover by two inches. Season with salt and pepper. Bring peas to a simmer and cook for 15-20 minutes or until tender but not mushy. Drain and discard bay leaves.

In a large pan, saute sausage with bell peppers and jalepeno. Add cumin and cayenne. Stir in the cooked beans. Prior to serving stir in lemon juice and garnish with parsley.

PEACH AND TOMATO SALAD WITH BASIL
Click here for the recipe

BLACK BEANS WITH CHORIZO SAUSAGE
Click here for the recipe

GRILLED PINEAPPLE/MANGO SALSA

1 pineapple, peeled and sliced
2 mangos, peeled and sliced
2 Tbsp balsamic vinegar
2 large vine ripened tomatoes, diced
1 jalepeno, seeded and diced
1 bunch scallions, chopped
1 bunch cilantro, chopped
juice from 2 limes
salt and pepper

Toss pineapple and mango slices with balsamic vinegar and cook on grill or griddle 3 minutes on each side. Set aside to cool, then cut into medium dice.

Combine the tomatoes, jalepeno, scallions and cilantro with the lime juice and season with salt and pepper. Toss in the grilled fruit, chill and stir prior to serving with grilled meats, fish or tortilla chips.

ASIAN NOODLE SALAD
Click here for recipe

MEDITERRANEAN BLACK RICE SALAD
Click here for the recipe

CANTELOUPE & HONEY DEW SALAD
Click here for the recipe

FRUIT PIZZA



1 multigrain pre-cooked pizza crust
1 8 oz pkg whipped cream cheese (plain or flavored)
an assortment of fruits, sliced into bite sized pieces
Honey or agave nectar

Spread cream cheese onto the top of the pizza crust.
Arrange the fruit in a creative pattern with no spaces in between.
Drizzle lightly with honey or agave nectar.
Slice like a pizza and enjoy!

KIDS CAN COOK FIESTA CHIPS


VERY BERRY SODAS
(image by torani italian sodas)

Fill a tall glass 2/3 full with ice cubes.
Pour half full with club soda or sparkling mineral water.
Top off with an all-natural dark berry juice blend such as cran-blueberry.
Stir and enjoy the refreshing burst of antioxidants and flavor!

Party Menu: BBQ Baby Shower

With a beautiful poolside deck and outdoor kitchen, this BBQ/Baby Shower was a delicious and fun way for the hostesses to entertain.

MENU:
Red Cabbage, Apple Mint Slaw
Grilled Marinated Baby Vegetables
Mojo Marinated Chicken Breasts with BBQ Sauce
Grilled Flank Steak with Spicy Chimichurri Sauce

Party Menu: Graduation Buffet

The guest of honor was a vegetarian who likes bold flavors. This menu was created for her family and guests while reflecting her individual style.



MENU:
Mixed green salad with strawberries and goat cheese vinaigrette
Saffron rice with almonds and golden raisins
Masala chicken breasts with potatoes
Sesame green beans
Curry tofu with vegetables

Class Recap: Spicy Wifey Tasty II

These pictures are from the last Spicy Wifey Tasty II class. Stay tuned for the announcement of a new Spicy Wifey session this summer!

Turkey Potstickers w/ Asian Veg Slaw

Shiitake Mushroom & Udon Noodle Salada

Baby Bok Choy

Lemongrass Marinated Chicken on Garlicky Long Beans

Party Menu: book signing party

MENU:

Jerked Chicken Skewers with Peach Mango Salsa
Saffron New Potato Salad
Plantains with Spicy Tomato Dip
Roasted Red Pepper Hummus
Vegetable Platter
Crackers and Breads

Peach and Tomato Salad with Basil

5 fresh peaches, large dice
2 large tomatoes, diced
1 small onion, thinly sliced
1 bunch fresh basil, leaves torn
white wine vinegar
extra virgin olive oil
salt and pepper

Cook onion on a grill or griddle over med-high heat until lightly caramelized and set aside to cool.

In a small bowl, combine white wine vinegar and extra virgin olive oil with basil. Season with salt and pepper.

Combine diced peaches and tomatoes in a large bowl. Add grilled onion. Drizzle with vinegar mixture and stir to incorporate flavors. Allow to sit 10 minutes and gently stir again prior to serving.

Sensational Summer Salads

These are the recipes from the dishes prepared during the chef demo at the Green Market at Piedmont Park, presented by Kaiser Permanente.


Melon and Feta Salad

1/2 red onion, thinly sliced
juice from 2 limes
1/2 cantaloupe melon
1/2 honeydew melon
1/2 pint strawberries, halved
1 bunch cilantro
6 oz crumbled feta cheese


In a large bowl, combine onion, lime juice, salt and pepper and allow to marinate. Meanwhile seed, peel and dice the melons into bite sized pieces. Add melons, cilantro to the marinated onions and toss well. Sprinkle with feta cheese and serve.

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Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

1 pkg dried udon noodles
1 red bell pepper
2 pints shiitake mushrooms, trimmed and sliced
2” piece of ginger, peeled and grated
2 cloves garlic, chopped
3-5 scallions, whites and greens separated
2 Tbsp dark sesame oil
1-2 Tbsp miso tamari or soy sauce
2 handfulls of cilantro, roughly chopped

Cook noodles according to package directions until just al dente. Rinse with cold water, drain and toss with 1 Tbsp of the dark sesame oil. Set aside.

Heat 1 tbsp vegetable oil in a skillet and sauté mushrooms with scallion whites, garlic and ginger. Add remaining sesame oil and miso tamari (or soy sauce). Cook until all of the liquid is absorbed.

Toss bell pepper and mushroom mixture into the noodles and garnish with sliced scallion greens and cilantro. Refrigerate or serve immediately. If refrigerated, check seasonings prior to serving, and moisten with a little more sesame oil and/or soy sauce as needed.

*************************

Grilled Pineapple & Mango Pico de Gallo
1 pineapple, peeled and sliced
2 mangos, peeled and sliced
2 Tbsp balsamic vinegar
2 large vine ripened tomatoes, diced
1 jalepeno, seeded and diced
1 bunch scallions, chopped
1 bunch cilantro, chopped
juice from 2 limes
salt and pepper

Toss pineapple and mango slices with balsamic vinegar and cook on grill or griddle 3 minutes on each side. Set aside to cool, then cut into medium dice.

Combine the tomatoes, jalepeno, scallions and cilantro with the lime juice and season with salt and pepper. Toss in the grilled fruit, chill and stir prior to serving with grilled meats, fish or tortilla chips.

Melon and Feta Cheese Salad

This fresh and delicious salad was created for the May 9 "What's Cooking?" Class at Sevananda Natural Foods Market as part of the "Foods for Women's Health" class. Using some of the sweetest, ripest melons I've seen this spring, it was a big hit. As the season progresses from spring to summer, substitute watermelon and blueberries for the cantaloupe and honeydew. Feel free to experiment with herbs like mint and parsley and substitute smoked or fresh mozzarella, goat cheese or tofuti soy-feta as well.

Melon and Feta Salad
1/2 red onion, thinly sliced
juice from 2 limes
1/2 cantaloupe melon
1/2 honeydew melon
1/2 pint strawberries, halved
1 bunch cilantro
6 oz crumbled feta cheese

In a large bowl, combine onion, lime juice, salt and pepper and allow to marinate. Meanwhile seed, peel and dice the melons into bite sized pieces. Add melons, cilantro to the marinated onions and toss well. Sprinkle with feta cheese and serve.

Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

This is a quick and easy meal that would even benefit from the addition of silken tofu or cool edamame, or leftover meat like shredded pork or chicken or even shrimp. Bring this to the next hot-day pot luck as a cool side dish and a tasty alternative to that same ol' same ol' pasta salad. Fresh herbs give it a lovely freshness so use whatever is on hand: cilantro, basil, mint. Also give your serving a squeeze of fresh lime juice for a bright finish!

Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions

1 pkg dried udon noodles
1 red bell pepper
2 pints shiitake mushrooms, trimmed and sliced
2” piece of ginger, peeled and grated
2 cloves garlic, chopped
3-5 scallions, whites and greens separated
2 Tbsp dark sesame oil
1-2 Tbsp miso tamari or soy sauce
2 handfulls of cilantro, roughly chopped

Cook noodles according to package directions until just al dente. Rinse with cold water, drain and toss with 1 Tbsp of the dark sesame oil. Set aside.

Heat 1 tbsp vegetable oil in a skillet and sauté mushrooms with scallion whites, garlic and ginger. Add remaining sesame oil and miso tamari (or soy sauce). Cook until all of the liquid is absorbed.

Toss bell pepper and mushroom mixture into the noodles and garnish with sliced scallion greens and cilantro. Refrigerate or serve immediately. If refrigerated, check seasonings prior to serving, and moisten with a little more sesame oil and/or soy sauce as needed.

Turkey Lemongrass Pot Stickers with Asian Cabbage Slaw

Fried dumplings are delicious. And usually filled with pork and deep fried. My pork-a-thon version of pot stickers and dumplings can be found HERE.

But for the last TASTY II class with Spicy Wife, I wanted to make them just a wee bit healthier and slightly less labor intensive, so I used ground turkey here and pan-fry them (think saute). You can omit even more fat by skipping the sesame oil in the filling, and baking or even steaming your pot stickers. Still the addition of lemongrass, garlic, ginger and scallions keeps the flavor out of this world! A touch of crushed red pepper brings just enough heat to warm you through.

Turkey Lemongrass Pot Stickers with Asian Cabbage Slaw

For Pot Stickers

1 lb ground turkey (not purely breast meat b/c it’s too dry)
1 pkg pot sticker or wonton wrappers
1 stalk lemongrass, white part, minced
2” piece of ginger, peeled and grated
3 cloves garlic, minced
2 scallions, green and whites, sliced
1/2 tsp crushed red pepper flake
1 Tbsp dark sesame oil
1 Tbsp miso tamari or soy sauce

Heat 1-2 Tbsp oil in a skillet and cook the turkey with garlic, lemongrass and scallion together. As the turkey browns stir in ginger and crushed red pepper, sesame oil and soy sauce. Set aside and let cool, draining off any excess liquid.

Once the turkey mixture is cool, lay out 3-6 pot sticker or dumpling wrappers on a dry cutting board, and place 1 tsp of the turkey mixture on the center of each.

Dampen the edge of half the wrapper with a wet finger.

Fold the wrappers in half (diagonally if they are square) and pinch to crimp the wrapper shut. Continue until you use all of the wrappers.

Heat 1 Tbsp oil in a pan or on a flat top. Cook pot stickers on each side for 2-3 minutes or until golden brown.


For Slaw

2 cups savoy or nappa cabbage, shredded
1 cup red cabbage, shredded
2 cups mung bean sprouts (or any other sprout)
1 red bell pepper, thinly sliced
1 medium carrot, shredded
2 scallions, sliced
¼ cup cilantro leaves
¼ cup mint leaves
3 Tbsp dark sesame oil
¼ cup low-sodium soy sauce
¼ cup sweet rice wine
¼ rice wine vinegar
salt and pepper to taste
2 Tbsp black sesame seeds

Combine sesame oil, soy sauce, sweet rice wine, rice wine vinegar in a small bowl to make dressing.

Toss together the remaining ingredients in a large bowl with just enough dressing to coat the slaw. Reserve the rest as a dip for the pot stickers.

To serve, place the slaw on a platter, sprinkle with the sesame seeds, top with the warm pot stickers and served the dip on the side.

Georgia Grown Produce Recap

April 11th's "What's Cooking?" Class at Sevananda Natural Foods focused on Georgia Grown Produce.

Since we've had a lot of storms, and it's early in the growing season, I had to improvise and use ingredients that may not have been Georgia-grown at the time, but definitely would be in the weeks and months to come.

Our three recipes included (Click pictures for larger images, click links for recipes):

A Locally Grown Salad of bibb lettuce, kale and parsley, with black radish, strawberries and blueberries in a white wine vinaigrette


Cornmeal dusted vine-ripened tomatoes with Sweet Grass Dairy's Green Hill soft, ripened cow's milk cheese


Balsamic peaches with mixed baby braising greens

Bibb, Kale, Parsley Salad with Strawberries, Blueberries and Radish

All of these ingredient can be picked up in the spring and summer at the local farmer's markets and groceries here in Georgia. This salad is bursting with flavor and loaded with antioxidants.

Bibb, Kale, Parsley Salad with Strawberries, Blueberries and Radish

1 head Bibb lettuce, torn
5 kale leaves (any variety), trimmed and torn
1 bunch parsley, chopped
1/2 pint blue berries
1 pint strawberries
2 medium sized black radishes, peeled and thinly sliced
1/4 cup white wine vinegar
2 Tbsp raw agave nectar
1 tsp Dijon mustard
2 Tbsp extra virgin olive oil

Combine vinegar, Dijon mustard and agave nectar in a bowl. Stir in sliced radish and kale. Season with salt and pepper and allow to marinate for about 10 minutes.

Place lettuce, parsley and berries in a large salad bowl. Add the radish-kale mixture along with the liquid. Drizzle extra virgin olive oil in, toss well and serve.

Balsamic Peaches with Baby Braising Greens

This side dish or entree is a wonderful marriage of some Georgia-grown flavors: fresh peaches, and some tender, baby bitter greens.

Balsamic Peaches with Baby Braising Greens

2 peaches, pitted and quartered
1 lb of mixed baby braising greens (kale, beet greens, mustard greens etc.)
extra virgin olive oil
balsamic vinegar (go with a good one)
salt and pepper

Drizzle oil, salt and pepper over cut side of the peaches.
Heat 1 Tbsp of oil in a pan over medium high heat. Carefully add the peaches, cut side down and cook for 3-4 minutes, or until caramelized.

Flip peach wedges to the other cut side and continue cooking for another 3 minutes. Add a splash of balsamic vinegar (about 2 Tbsp) and stand back!

Allow the balsamic vinegar to reduce by about half and stir in the greens. Season greens with salt and pepper and cook for a few minutes, until the greens wilt and are tender. You may need to add a tablespoon or two of water.

To serve, place greens on a plate and arrange peaches on top.

Option: crumble ricotta salada cheese, bacon pieces or toasted nuts over the top

Spicy Wifey Recap!

I had the absolute pleasure of being invited to host TASTY: a cooking class for a sizzling group of women, Spicey Wifey LLC. Ladies if you're someone's significant other, this group is dedicated to keeping the spark in your relationship. My "Inspired Italian Dinner" was probably the tamest class today (think lap dancing classes and lingerie parties, etc.). However, I assured the ladies the way to your mate's heart is still just like the old adage goes... through his/her stomach! So this sensuous three course meal was loaded with contrasting flavors, textures and temperatures to tempt the palate, appeal to the eye and lure your loved one to the table.

Instead of the heavier pastas and sauces, I focused on the fresher, lighter side of Italian dining, and pulled ingredients that can be found in just about any market or easily substituted.

Skip the calorie laden Caesar salad for this fresh starter made from many local ingredients: Arugula and Strawberry Salad with Toasted Almonds and Goat Cheese Vinaigrette
You can enjoy carb-conscious amounts of soul-satisfying pasta without the wheat gluten:Spicy Broccoli "Scampi" with Matchstick Gluten Free Pasta
Pair Georgia gulf coast shrimp with Italian vegetables for these skewers which are perfect on the grill or in the oven:Marinated Shrimp with Italian Vegetables

Light, healthy and delicious... that's how dinner should be. Thanks again Spicy Wifey, and I look forward to seeing you all again for "Inspired Asian Cooking."

Aruglula Strawberries Almonds with Goat Cheese Vinaigrette

For vinaigrette

2 oz chevre (goat cheese)
1 Tbsp extra virgin olive oil
1/4 cup fresh parsley leaves, minced
1 tsp garlic powder
salt and pepper
water

For salad

6 oz arugula
1 pint strawberries, sliced
1/2 cup toasted almonds, crushed into pieces

In a large bowl combine the chevre, olive oil, herbs and spices with a fork until pasty. Thin with a tablespoon of water at a time until the consistency of a creamy dressing.

Add the salad ingredients to the dressing and toss, coating thoroughly. Season one last time with a pinch of salt and freshly cracked black pepper.

Using tongs, pile the salad onto individual plates for serving.

Heidelburg Recap

I had a fantastic day out at Heidelburg USA doing back-to-back lunch and learn sessions for Kaiser Permanente -- despite the monsoon-like weather.

As promised here are the links for the recipes, so that you guys can easily find them.

Gingered Baby Cabbage

Edamame with Broken Noodles (gluten free, wheat free)

Mediterranean Black Rice Salad

I hope you all get a chance to try them out. Let me know how they work for you and any innovations and improvements you make. Hope to see you guys in the Fall!

Black Rice Salad with Fennel, Cucumber, Sun-dried Tomato & Lemon

Light and refreshing rice salad was well received today at the Georgia Organics Conference. As promised here's the recipe! The addition of goat cheese, toasted pine nuts, capers or olives would make this a wonderfully Mediterranean dish, much like this Mediterranean Black Rice Salad that I made a couple of weeks ago. Hmmm, I'm detecting a theme...


Black Rice Salad with Fennel, Cucumber, Sun-dried Tomato & Lemon

3 cups Japonica rice blend (cooked and cooled)
3 scallions (sliced, green and white parts)
1 fennel bulb, thinly sliced then diced
2 garden cucumbers
1 cup sundried tomatoes
1 bunch parsley, chopped
juiced from 2 lemons
2 Tbsp extra virgin olive oil
salt and pepper to taste

Combine the fennel, scallion and lemon juice in a large bowl. Season with salt and pepper and allow to sit for 15 minutes.

Meanwhile, peel, seed and dice the cucumbers.

Also rehydrate the sundried tomatoes by bringing them to a boil in a small sauce pan with about 1 1 /2-2 cups of water. Once boiling, remove from heat and let set until cool enough to handle. Drain the water off, and dice the tomatoes.

Add tomatoes, cooked rice, cucumber, parsley and olive oil to the fennel mixture and stir well.

Check for seasoning and serve or refrigerate, covered up to three days. Prior to serving check the flavors as you may need more lemon juice, salt or pepper.

Mahogany Rice with Curried Butternut Squash and Kale

This colorful and beautiful dish was created during the Life Chef "What's Cooking? Whole Grains for Heart Health" class at Sevananda Natural Foods Market. It was hearty, delicious and very flavorful. A wonderful vegetarian entree or a hearty side dish. If you haven't had the Japonica Rice Blend before please try to find it. You'll never eat boring old generic brown rice again!
Serves 6-8

Mahogany Rice with Curried Butternut Squash and Kale

½ butternut squash, peeled, seeded and diced
1 tsp cinnamon
1 tsp masala curry powder
1 Tbsp agave nectar
¼ cup water
2 cups mahogany rice (see picture)
½ tsp cayenne pepper (or to taste)
2-3 cloves garlic, minced
2 Tbs sun dried tomato slices
2 cups kale, stemmed and thinly sliced
Salt and pepper to taste

In a small pan, heat 1 Tbs of oil over medium high heat and saute the butternut squash for about 3-4 minutes. Add the cinnamon and curry powder and stir occasionally until the squash starts to brown. Add the water and agave nectar and cook until the squash is tender.

Meanwhile in a large pot bring 4 cups of water up to a boil and add the rice. Stir in the sun dried tomatoes, cayenne and garlic powder and season with salt and pepper. Cover the pot with a lid, reduce the heat to medium-low and continue cooking until rice is tender, about 20-30 minutes. Stir in the kale in the last five minutes of cooking.

To serve, stir the rice and the squash together and garnish with fresh herbs.