Browsing Archive: February, 2015

Wild Rice Healthy and amazing!

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1/2 onion small dice
1 rib celery diced small
1 carrot diced small
saute vegetables in olive oil until tender
add wild rice
add water or chicken or vegetable stock
bring to a boil, cover lower heat to a simmer and cook until tender about 50 minutes

Season with salt and pepper.

( If you aren't trying to be healthy... add some butter to the wild rice.  It really adds a lot to the flavor)


Continue reading ...
 

Chicken Stuffed with feta

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
4 chicken breasts pounded thin or butterflied

Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste

Mix ingredients together

1/2 cup chicken stock
tooth picks for holding the chicken together

If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs

place some filling in the thinly pounded chicken breast ...
Continue reading ...
 

Chopped Pepper Salad

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper

You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
 follows:

3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard...
Continue reading ...
 

Grilled Salmon with fresh spinach, pomegranate and walnuts

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Marinade for salmon

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes

Grill salmon until internal temperature of 145
Salt and pepper to taste

Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon.  Drizzle with fresh lemon or vinaigrette of choice

Continue reading ...
 

Kale chips

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Don't go buy expensive Kale chips.... here is the easiest recipe

1 head of kale washed and dried in a salad spinner
olive oil to drizzle
kosher salt

remove the ribs from the kale and cut into pieces
bake at 300 degrees until crisp... It really doesn't take longer than a couple of minutes
Fast and easy AND delicious



Continue reading ...
 

Don't think Brussel Sprouts are just for dinner! Here they are my breakfast!

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Brussels sprouts washed and thinly sliced .. ( Trader Joe sales them already sliced)
Garlic clove ( optional)
1 fried egg per serving cooked over easy or any way you like them
Hot sauce if desired

Saute the brussel sprouts and garlic in olive oil, coconut oil, or canola oil until crisp tender 
Cook an egg ( I like over easy ) as desired
Place the Brussels sprouts in a bowl add the egg to the top

I also saute Brussels spouts and add egg whites... it's my favorite breakfast!

Continue reading ...
 

Bring on the Sunshine Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Creamy, fruity citrus smoothie made with orange, mango, banana and not much else... Vitamin C has never tasted so fantastic

1 frozen ripe banana  ( hint:  when you are about to throw away a banana because it has gotten too dark place it in a zip lock in the freezer it will be perfect for this recipe).
1/4 cup orange juice ( about 1 orange)
2 oranges peeled and sliced *
1 cup frozen mango chunks **
1/2 cup frozen or fresh pineapple chunks

Blend the frozen banana chunks, and orange juice together unt...
Continue reading ...
 

Green Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
2 ripe bananas
1 kiwi
1 pear
1 avocado
2 big handfuls of fresh spinach or kale or super greens
water as needed

Take the skin off from the banana, peel the kiwi, cut the pear into bite size pieces ( remove the core) cut the avocado in half and take the pit out using your knife.  Scoop our the flesh
add to the blender with the spinach and water blend until smooth
If the smoothie seems too thick, add more water or add some ice

You should get two glasses of green smoothie out of this recipe

Continue reading ...
 

Cold Busting Green Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 

cold look out.... you've met your match!

Cold buster green smoothie

1/2 cup fresh orange juice ( about 1 orange)
1/2 cup fresh red grapefruit juice ( about 1/2 grapefruit)
1 cup fresh pineapple chunks
1 kiwi peeled
3 to 4 leaves kale, stems removed ( about one cup loosely packed)
1 Tablespoon chia seeds or hemp seeds
2 to 3 tablespoons raw honey to taste or subistute a banana ( which is what I do)
1 small grape size chunk of ginger fresh, peeled and grated

combine all ingredients in your blender and pr...
Continue reading ...
 

Recent cooking class at Rudy's in Twin Falls Idaho

Posted by Penny Moline on Monday, February 23, 2015,
Every once in awhile I do a cooking class with my mom at a wonderful cooking store in Twin Falls, Idaho.  This last time I did "healthy cooking"  I'm going to share the recipes that I made.  Look for the recipe under the following tags on my site.
.

Cold buster smoothie

Green Smoothie

Get your sunshine smoothie

Don't think Brussels sprouts are just for dinner!  " we are making them for breakfast"

Kale Chips

Marinade for Salmon

Balsamic Vinaigrette

Chopped pepper salad

Chicken Stuffed with feta

Wild Rice...
Continue reading ...
 
« Back to posts
 

Browsing Archive: February, 2015

Wild Rice Healthy and amazing!

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1/2 onion small dice
1 rib celery diced small
1 carrot diced small
saute vegetables in olive oil until tender
add wild rice
add water or chicken or vegetable stock
bring to a boil, cover lower heat to a simmer and cook until tender about 50 minutes

Season with salt and pepper.

( If you aren't trying to be healthy... add some butter to the wild rice.  It really adds a lot to the flavor)


Continue reading ...
 

Chicken Stuffed with feta

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
4 chicken breasts pounded thin or butterflied

Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste

Mix ingredients together

1/2 cup chicken stock
tooth picks for holding the chicken together

If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs

place some filling in the thinly pounded chicken breast ...
Continue reading ...
 

Chopped Pepper Salad

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper

You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
 follows:

3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard...
Continue reading ...
 

Grilled Salmon with fresh spinach, pomegranate and walnuts

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Marinade for salmon

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes

Grill salmon until internal temperature of 145
Salt and pepper to taste

Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon.  Drizzle with fresh lemon or vinaigrette of choice

Continue reading ...
 

Kale chips

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Don't go buy expensive Kale chips.... here is the easiest recipe

1 head of kale washed and dried in a salad spinner
olive oil to drizzle
kosher salt

remove the ribs from the kale and cut into pieces
bake at 300 degrees until crisp... It really doesn't take longer than a couple of minutes
Fast and easy AND delicious



Continue reading ...
 

Don't think Brussel Sprouts are just for dinner! Here they are my breakfast!

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Brussels sprouts washed and thinly sliced .. ( Trader Joe sales them already sliced)
Garlic clove ( optional)
1 fried egg per serving cooked over easy or any way you like them
Hot sauce if desired

Saute the brussel sprouts and garlic in olive oil, coconut oil, or canola oil until crisp tender 
Cook an egg ( I like over easy ) as desired
Place the Brussels sprouts in a bowl add the egg to the top

I also saute Brussels spouts and add egg whites... it's my favorite breakfast!

Continue reading ...
 

Bring on the Sunshine Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
Creamy, fruity citrus smoothie made with orange, mango, banana and not much else... Vitamin C has never tasted so fantastic

1 frozen ripe banana  ( hint:  when you are about to throw away a banana because it has gotten too dark place it in a zip lock in the freezer it will be perfect for this recipe).
1/4 cup orange juice ( about 1 orange)
2 oranges peeled and sliced *
1 cup frozen mango chunks **
1/2 cup frozen or fresh pineapple chunks

Blend the frozen banana chunks, and orange juice together unt...
Continue reading ...
 

Green Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 
2 ripe bananas
1 kiwi
1 pear
1 avocado
2 big handfuls of fresh spinach or kale or super greens
water as needed

Take the skin off from the banana, peel the kiwi, cut the pear into bite size pieces ( remove the core) cut the avocado in half and take the pit out using your knife.  Scoop our the flesh
add to the blender with the spinach and water blend until smooth
If the smoothie seems too thick, add more water or add some ice

You should get two glasses of green smoothie out of this recipe

Continue reading ...
 

Cold Busting Green Smoothie

Posted by Penny Moline on Monday, February 23, 2015, In : Smoothies and Healthy eating 

cold look out.... you've met your match!

Cold buster green smoothie

1/2 cup fresh orange juice ( about 1 orange)
1/2 cup fresh red grapefruit juice ( about 1/2 grapefruit)
1 cup fresh pineapple chunks
1 kiwi peeled
3 to 4 leaves kale, stems removed ( about one cup loosely packed)
1 Tablespoon chia seeds or hemp seeds
2 to 3 tablespoons raw honey to taste or subistute a banana ( which is what I do)
1 small grape size chunk of ginger fresh, peeled and grated

combine all ingredients in your blender and pr...
Continue reading ...
 

Recent cooking class at Rudy's in Twin Falls Idaho

Posted by Penny Moline on Monday, February 23, 2015,
Every once in awhile I do a cooking class with my mom at a wonderful cooking store in Twin Falls, Idaho.  This last time I did "healthy cooking"  I'm going to share the recipes that I made.  Look for the recipe under the following tags on my site.
.

Cold buster smoothie

Green Smoothie

Get your sunshine smoothie

Don't think Brussels sprouts are just for dinner!  " we are making them for breakfast"

Kale Chips

Marinade for Salmon

Balsamic Vinaigrette

Chopped pepper salad

Chicken Stuffed with feta

Wild Rice...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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