February 23, 2015
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 until thick and creamy about 3 minutes. Scrape down the sides of the blender as needed. Add oranges, mango and pineapple blend until combined
* Instead of two oranges try one orange and one grapefruit
** Frozen mango chunks of fresh as they have a a creamier texture for a smoothie
You can also add a cup of your favorite greens to this recipe!
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
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
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
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 process until completely smooth add additional honey if necessary
Hint: I like to put my chia seeds in first and process them to a fine powder.
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
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
It was a really fun class... but it also was a lot of food!
Posted by Penny Moline.
October 24, 2014
This would be so good in a wrap too. Just add some more veggies!
1 1/2 cups couscous ( today I made it with Israeli couscous and it was great but regular
is what the recipe calls for)
1 tablespoon butter
1 1/2 cups boiling water if using regular couscous, but for Israeli couscous cook in boiling water. Rule of thumb is one pound of pasta per gallon of water.
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon turmeric
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup small diced or shredded carrots
1/2 cup minced flat leaf parsley
1/2 cup dried currents or raisins
1/4 cup blanched sliced almonds
2 green onions white and green parts thinly sliced
1/4 cup small diced red onion
Place the couscous in a medium bowl. Melt butter in the boiling water and pour over couscous. Let soak for 5 minutes
covered tightly.
Fluff with a fork
Whisk together the yogurt, olive oil, vinegar, curry and turmeric, salt and pepper.
pour over couscous and mix well
add carrots, parsley, currants, almonds, green onions and red onions.
Season to taste.
Posted by Penny Moline. Posted In : Salads
September 19, 2014
I have already posted a Gazpacho recipe in my blog... this is the same recipe. I have so many beautiful tomatoes in my garden that I decided to make gazpacho when it was raining and did it with my indoor grill. I must say it was fabulous! Find recipe under soup.
Posted by Penny Moline. Posted In : Soup
September 19, 2014
1 cup walnuts
1 garlic clove smashed into a paste
2 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper to taste
2 large leeks with the white used only cut into 2 inch pieces. Put leeks into water and get the sand out of them. Pull the leeks up out of the water with your hand. do not strain or you will keep the sand in the leeks.
2 large zucchini halved lengthwise
1/2 cup flat leaf parsley chopped
Toast walnuts in a dry pan over heat
chop garlic to a small dice and add a pinch of kosher salt and make into a paste
toss warm walnuts with garlic, lemon juice and 3 tablespoons olive oil
season with salt and pepper
Brush zucchini and leeks with remaining oil and grill turning often until tender
transfer to a cutting board and cut into bite size pieces. Add to the lemon juice mixture. Season with salt and pepper to taste.
Posted by Penny Moline. Posted In : Vegetables
July 21, 2014
How easy and fun this is!
Use your favorite pie shell recipe and canned apple pie filling
Hollow out the apples, fill with apple with apple pie filling, make a lattice top with the pie shell ( you could even buy a pie shell) and bake at 350 until the apple is tender. .
Great for picnics, fun for dessert!
Enjoy
Posted by Penny Moline. Posted In : Desserts
July 16, 2014
Pavlova
Meringue
11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes)
pinch of salt
I used fresh berries without added sugar but if you want more of a topping follow the recipe below
Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest
Whip cream to serve
Preheat oven to 275
line a baking sheet with parchment
pour vanilla into a small bowl, stir the cornstarch into the vanilla
In a large bowl of a stand mixer fitted with a whisk attachment whip egg whites and cream of tarter and salt
Start slow increasing your speed
Whip until stiff peaks
Pipe or spoon the meringue into 8 to 10 large mounds about 3 inches wide
place in the preheated oven, and turn down the heat to 250
Serve topped with whip cream and berries
YUM!
Posted by Penny Moline. Posted In : Desserts
July 9, 2014
Puff pastry poached pears
4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves
Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up
In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender
( hint) if the pears seem to float to the top, add a piece of parchment paper to the top of the sauce pan and cover with something to keep them from floating, such as another pan, plate etc.
Preheat oven to 400
when pears are soft remove from saucepan and allow to cool slightly.
strain out the pieces of cinnamon and lemon etc..
RESERVE THE LIQUID
Wrap the pears in puff pastry, you can have fun with this. You can do strips of puff pastry and do a rope around the pear you can put the puff pastry over the top of the pear and wrap it on the bottom..
Bake at 400 degrees
Simmer reserved liquid over medium heat until thick and syrupy.
Plate the pears and pour the syrup over the top of the pears.
Posted by Penny Moline. Posted In : Desserts
July 9, 2014
5 ears corn shucked
1 shallot chopped small dice
1/4 cup fresh lime juice
olive oil to drizzle
Cotija cheese to taste
fresco chili or jalapeno pepper
cilantro chopped as desired
cut off the kernels of 1 ear of corn
toss with shallot, chili, lime juice,salt and pepper
Grill 4 ears of corn with a drizzle of olive oil ( don't use butter) Hint... I like to boil or steam or microwave my corn until almost tender before I grill it.
Grill until pretty golden
Cut the kernels from the cob add to the raw corn
Add sprinkle with cheese to taste
adjust seasoning!
Posted by Penny Moline. Posted In : Salads
July 9, 2014
Dressing:
1/2 cup fresh squeezed lime juice
2 T rice vinegar
2 T Chili powder
2 T honey
can add a pinch of cayenne if desired
1/2 cup vegetable oil
salt and pepper to taste
Salad
1 pound jicama cut into matchsticks
1/2 head of cabbage, green or purple or a combination shredded
2 carrots grated
1/4 cup chopped cilantro
1/2 cup roasted corn ( great use for left over corn on the cob or just use frozen corn)
1 cup black beans ( drained well)
may add red pepper cut into a julienne
may add jalapeno pepper cut into a dice
Mix the dressing together and pour over the chopped vegetables let set for 15 minute
Chill salad before serving
Posted by Penny Moline. Posted In : Salads
July 9, 2014
Finely grated zest of one lemon about a teaspoon
1 1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper to taste
1 pound Brussel sprouts
2 Tablespoons pumpkin seeds
1 avocado sliced
Whisk lemon zest and juice with mustard, drizzle in oil slowly.
Toss dressing with Brussel sprouts leaves and pumpkin seeds
season with salt and pepper to taste.
Posted by Penny Moline. Posted In : Salads
October 22, 2013
1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
1 pie shell ( 9 inch)
for the carmel pecan topping
3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter
preheat the oven to 375 degrees
beat eggs, pumpline, half and half together until smooth.
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until evenly blended
Pour mixture into the pie shell. Wrap the edges with foil to prevent bruning.
bake in preheated oven for 20 minutes
Meanwhile, prepare the pecan carmel topping by mixing the brown sugar, pecans and butter together in a bowl and evenly blending. carefully spoon over the top of the pie and continue baking the pie until topping is golden and bubbly.
This will take about 20 minutes.
Enjoy!
Posted by Penny Moline. Posted In : Pies
August 27, 2013
Marinade
1/4 cup olive oil
1/4 cup soy sauce
14 cup dijon mustard
3 tablespoons perpared horseradish
2 Tablespoons brown sugar
1 teaspoon rice vinegar
whisk together
6 salmon fillets with skin
Pour about 1/3 of the marinade on the salmon
It works well in a zip lock bag make sure you have sealed well and place in a bag
let marinade for about 30 minutes
Remove from the marinade and grill
during the last frew minute brush with the reserved marinade
wonderful and a quick dinner
1
Posted by Penny Moline. Posted In : seafood
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
