With the warmth of spring still a ways off, here’s an adult hot chocolate recipe that will warm you to your toes. It doubles as dessert and an after dinner drink all in one. To hot chocolate add Amaretto and Baileys liqueurs, then top with whipped cream and a dusting of nutmeg and chocolate shavings. Like it’s name, it really is a winter dream.

The St Regis Deer Valley, Utah

The St Regis was kind enough to share the recipe for their delicious and warming Winter Dream Hot Chocolate. Staying at the St Regis Deer Valley resort is a wonderful treat, just like this drink.

Photo courtesy of the St Regis Deer Valley, UT

Situated above the charming, historic mining town of Park City, Utah, the location is breathtaking. In winter it’s a snowy wonderland for skiers and winter sports enthusiasts. I love staying at the St Regis for the sheer beauty of the area and gorgeous accommodations. It is the epitome of mountain elegance. And for this California beach girl, visiting snow country is fun.

Enjoying lunch in the hotel bar (with a menu created by famed chef Jean-Georges Vongerichten), I started talking with the restaurant team. Whenever we travel, I find for opportunities to talk with other chefs and restaurant staff, always looking to learn something new.  I usually end up in the kitchen and this time was no different.

Photo courtesy St Regis Deer Valley, UT

After a behind the scenes tour of the amazing hotel kitchen, an array of the resort’s specialty libations arrived at our table. Our favorites were the ginger margarita and the dessert style hot chocolate drink, the St Regis Winter Dream.

Dutch Cocoa for Hot Chocolate

Start with making hot chocolate. I use milk and Penzeys smooth, rich, dark Dutch cocoa. Dutch cocoa is processed to make it blend more easily with liquids. It’s an excellent choice for making hot chocolate and things like ice cream bases, and sauces.

Whip it Good

The recipe calls for topping the drink with whipped cream. I use a neat tool called an Isi Thermo Whipper. Yes, it’s a bit of an indulgence when it comes to tools, but you can do more with it than just whip cream. You can also whip cream by hand, with a hand mixer or with an immersion blender with the whisk attachment. Or take the easy way and get a can of whipped cream.

While the weather is still chilly and the fireplace is flickering, try ending an evening with this warm, chocolaty indulgence.

Note for a healthier version: skip the alcohol and whipped cream and simply make hot chocolate with low fat milk, cocoa, cinnamon, and a little vanilla along with a little sweetener for a healthier option. The homemade almond milk could be good too, and that would even be non-dairy for those with dairy sensitivities or vegans.

Winter Dream Hot Chocolate

 Print This Recipe
 Print With Images

Rich and indulgent, this adult hot chocolate drink can double as dessert and an after dinner drink. It will warm you to your toes. My thanks to the St Regis Resort, Deer Valley, Utah for their recipe, which I’ve adapted. Adjust the sweetness and chocolate to your taste preference.

Serves 2

Ingredients

My Hot Chocolate

2 cups  (half liter) of whole milk

3  tablespoons unsweetened Dutch cocoa powder

2-3 teaspoons of agave syrup or preferred sweetener (sugar, rice bran syrup, coconut crystals)

A pinch of ground cinnamon

St Regis Winter Dream Additions

3 tablespoons Amaretto liqueur

3 tablespoons Baileys Irish Cream liqueur

1/2 cup cold, heavy cream to whip for the topping (the smallest you can buy is a half-pint, you won’t need it all)

Grated nutmeg to garnish, optional

Directions

1) In a small to medium saucepan, bring milk to just under a boil, then turn the heat down to low. Whisk in the cocoa powder, sweetener and cinnamon until smooth.

2) Add half of each liqueur into two tall mugs. Carefully pour in the hot chocolate. Top with a little whipped cream, or a lot! Garnish with grated nutmeg.

Other helpful links

The site for the St Regis Deer Valley, Utah

Penzeys link to order Dutch cocoa powder

The Isi Thermo Whipper, on Amazon

Bodum Bistro double-walled glass mugs, on Amazon

A dessert that is actually good for you? That would be dark chocolate dipped strawberries. You can indulge and not feel guilty. Chocolate dipped strawberries are the perfect treat for Valentine’s Day or any special occasion. Don’t spend a fortune for fancy berries off the internet; make your own, save a bundle and have fun.

I don’t know anyone who can resist the classic flavor of strawberries dipped in chocolate. They’ve disappeared quickly at every event I’ve ever catered. I once made 500 for a large event. A site to behold, platter after platter of gorgeous, dark chocolate dipped strawberries. A small plate for just you and your special date or dinner guests is just as impressive. The accolades you’ll receive are almost guaranteed.

Wash Strawberries

When choosing strawberries, go for larger berries that have a nice green leaves or stem. That stem becomes your handle when you dip the berries. Choose organic strawberries if you can for the best flavor and reduced exposure to pesticides.

Wash the strawberries in cool water and allow them to dry thoroughly. They must be totally dry, because water and chocolate are enemies. If they are at all wet, the water will cause the chocolate to “seize” or become an unworkable, clumpy mess. Place the berries on a tray or plate lined with paper towels while you melt the chocolate and gather your decorations.

Melt Chocolate

For health benefits, choose dark, bittersweet chocolate. Choose one with a 70% rating. That percentage is the amount of chocolate solids. The higher the percentage, the more bitter and the less sweet the chocolate is. Our favorite is Scharffen Berger. Valrhona, and Guittard are also good options. It you want to decorate with white chocolate, I prefer Valrhona. It has the best creamy taste in white chocolate. You can order these brands off the internet from sites like Chocosphere or buy it at many higher end grocers, some cooking stores, Cost Plus World Market.

Get Ready To Dip

There are two ways to melt chocolate: double boiler or microwave. I prefer the double boiler  method because it’s easier to control the viscosity of the chocolate. Either way, you want to melt chocolate slowly to minimize any graininess.

To set up a double boiler, place a large (4-5 quart or liter) saucepan over medium heat with a few inches of water. Bring to a strong simmer. Place a small to medium sized stainless steel bowl on top of the pan. It should fit just inside the pan, and the bottom of the pan should not touch the water. Turn the heat down to low.

Place chocolate in the bowl and melt slowly. Once the chocolate is almost smooth, turn off the heat and stir. It will become smooth. I find that the chocolate dips and clings the best when it is not too fluid. You will feel the right temperature.

Carefully holding the strawberry by the stem, dip the berry into the melted chocolate, rolling it around to coat evenly. Leave a little berry showing at the top. Allow excess chocolate to drip off, then turn the berry upside down for a few moments. Place the chocolate dipped berry on a parchment or wax paper covered plate or tray. I use quarter size rimmed baking sheets, an indispensible tool.

If you are going to decorate the berries, allow the chocolate to set for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it’s easier to control the coverage. Sometimes you get too much when you roll them in the decorations. Do what works best for you.

To decorate with white chocolate patterns, melt the white chocolate in a double boiler. When fluid, drizzle the white chocolate with a fork and drag a toothpick through the white chocolate in the opposite direction. You can also use a small piping bag to create an kind of pattern you want.

Allow the berries to dry and set up completely. You can place them in the refrigerator for about 30 minutes. They will be the best if enjoyed the day they are made, or at the latest the next day.

Dark Chocolate Dipped Strawberries

 Print This Recipe
 Print With Images

A dessert that is actually good for you: dark chocolate dipped strawberries. They are easy and fun to make for any special occasion treat. Choose large, organic strawberries for the best flavor and a good quality, dark or bittersweet 70% chocolate. These are best enjoyed the same day, but you can make them the night ahead and refrigerate.

Yield: Approximately 18-20 berries or 6-10 servings

Ingredients

18-20 large fresh, strawberries (preferably organic)

8-10 ounces (225 – 285 grams) of good quality, dark or bittersweet chocolate, rated 70%, chopped coarse

Assorted decorative sprinkles, optional

3 ounces (85 grams) good quality white chocolate, optional for decorating

Directions

1) Wash strawberries and allow them to dry totally and completely on a paper towel lined plate or tray. Ready another plate or tray with wax paper or parchment to hold the dipped berries.

2) Set up a double boiler. Fill a 4-5 quart (liter) saucepan with a few inches of water. Bring to a strong simmer. Place the dark chocolate in a small to medium stainless steel bowl that will fit just inside of the pan. Place bowl inside of the pan and turn heat down to low. Melt chocolate slowly, stirring occasionally until smooth.

3) Carefully holding a berry my the stem, dip and roll the berry in the melted chocolate. Allow excess to drip off, then turn the berry upside down for a few seconds to set. Place the berry on the clean line tray. When berry has set for a minute, sprinkle with decorative sugar if desired. To decorate with white chocolate, melt the white chocolate and use a fork to drizzle lines on the berries, then drag a toothpick across the lines to create a pattern.

Note – for clean white lines, allow the chocolate to set up completely, then drizzle with the white chocolate. 

Helpful Links and Good Information

How to fix seized chocolate, and tips for working with chocolate.

Chocosphere, an internet resource that is chocolate heaven! If you order chocolate in bulk, check out their website.

All about Valrhona chocolate

All about Scharffen Berger chocolate

All about Guittard chocolate

Dark chocolate is healthy chocolate article, from What’s Cooking America

All Clad 4 quart stainless steel saucepan

Pan-roast halibut filets in a hot non-stick skillet and finish them with a brief steaming in white wine. To finish the dish, make a lemon-parsley-caper vinaigrette to use as a sauce. You’ll have an easy and healthy dinner on the table in a matter of minutes. If you enjoy eating fish but think it’s hard, try this easy technique.

As it’s winter and the wild Alaskan halibut I love is still months away from being available, I’ve turned happily to cooking with local halibut. These pearly white filets are thinner and smaller than their wild Alaskan cousins, still delicious and definitely more affordable. This has become my “go-to” recipe for a fast fish dinner. I’ve probably made it five times in the past few weeks, for the two of us and dinner guests as well.

Fold Your Fish

Long, thin tapered fish filets can be tricky to work with. They can be too long to fit in a pan or fall apart when you turn them. They don’t present as impressively as a thicker filet. The solution? Fold them. This creates a thicker, more uniform piece of fish to work with.

With the smooth side (or top side) down, fold in the thin ends of the filet. After folding your filets, turn them over. Drizzle the top with a tiny bit of olive oil then season.

Season and Cook, a Fast Dinner

My favorite seasoning blend lately is Penzey’s Florida Seasoned Pepper. It’s a salt-free blend of Tellicherry black pepper, lemon peel, orange peel, garlic and onion. You can use salt, pepper and granulated garlic combination or a lemon pepper blend, whatever you prefer.

Heat a non-stick pan over medium heat. Add the filets seasoned side down. Don’t touch them for a few minutes, allowing a golden crust to form. Peak underneath to test.

Next, turn the filets over, add white wine to the pan and quickly clamp on a tight fitting lid. If you have them, glass lids work well so you can see what’s going on in the pan.

Turn the heat down a little. Depending on the thickness of your filets, your fish will steam to completion in just a few minutes. The halibut should be barely opaque in the center when done. To keep the fish moist, don’t overcook it.

Lemon Vinaigrette to Finish

To dress the halibut, make a light and flavorful vinaigrette with olive oil, lemon juice, parsley and capers. This is sort of like what we call Piccata in the U.S., but with no butter so it’s lighter. Spoon a tablespoon over the fish when you serve. For extra lemon flavor, add a small wedge of lemon to squeeze over the top.

If you can’t find halibut, try another mild, white fish that has thin filets.

Pan Roasted Halibut with Lemon Caper Vinagrette

 Print This Recipe
 Print With Images

Thin filets of halibut make a fast and healthy dinner. Top with a bright and flavorful vinaigrette of lemon juice, parsley and capers to use as a sauce. You’ll have dinner on the table in minutes. A tip on cooking with wine: if you don’t drink wine and don’t want to open an entire bottle to cook with, buy the mini plastic bottles that come in four packs at the grocery store. They work great for cooking when only a small amount is needed.

Serves 2

Ingredients

2 tablespoons (30 ml) olive oil, plus a little extra to drizzle on the fish to cook

2 tablespoons (30 ml) lemon juice (Meyer if you can)

1/2 teaspoon (2-3 grams) fine lemon zest

1 teaspoons capers, rinsed and dried

1 teaspoon fresh chopped parsley

1 teaspoon ( 5 grams) Penzey’s Florida Pepper blend, or salt, pepper, and granulated garlic. or a lemon pepper blend

2 – 6 ounce (340 grams total) thin halibut filets, or one 12 ounce filet cut in half

1/2 cup (120 ml) of dry white wine (or use water)

Directions

1) First make your vinaigrette. Whisk together olive oil through parsley, season with a pinch of salt and pepper and set aside.

2) Heat a non-stick pan over medium heat. If using thin filets, fold the thin tail ends towards the center creating a more uniform piece of fish. Drizzle the top of the filet with a tiny bit of olive of and season.

3) Place the seasoned fish filets top (seasoned) side down in the hot pan and cook for a few minutes until a golden cruse starts to form. Turn the filets over, pour in the white wine and immediately place a tight fitting lid on top of the pan. Turn the heat down a bit and allow the filets to steam finish in the wine. It will only take a few minutes, depending on the thickness of the fish. When done, fish should be barley opaque in the center.

To serve, drizzle with a little of the vinaigrette. You may to need it all. Use leftover for salad or to dress cooked vegetables.

Other Helpful Links

Seafood recommendations from Seafood Watch and the Monterey Bay Aquarium

How to make homemade lemon pepper, from Laurie at Simply Scratch. You could also add orange zest to come close to the Penzey’s blend.

Another recipe for homemade lemon pepper from eHow Food

Penzey’s salt-free Florida Seasoned Pepper, already made for you. I like the combo of lemon and orange.

This is an amazing tasting sauce. My absolute favorite pasta sauce. A recipe I thought I’d save for a future cookbook. But it seemed the right thing to share with you now.

I’m crazy about mushrooms. For years I have made a mushroom pasta sauce, or mushroom marinara, that uses lots of parsley and other herbs. A staple in my house for years, I used to make double batches and freeze it in jars because we ate it so much. It was always handy for a quick and satisfying dinner.

What To Do With Parsley

Cleaning out the vegetable drawer I somehow ended the week with three big bunches of parsley. Fresh, fluffy, green, organic flat-leaf parsley. It was too good to be ignored, allowed to wilt away and get tossed. How to use it? Making my favorite pasta sauce.

Always a bridesmaid but never the bride, parsley is often relegated to the role of supporting actor as simple garnish. In this recipe, parsley plays the foundational role for my mushroom and herb pasta sauce. The parsley lends fresh herbal flavor to this meatless but meaty-tasting sauce filled with mushrooms, tomatoes, garlic, onion, celery and herbs.

Prep the Vegetables

For fast prep work, a food processor comes in handy. If you have one but don’t use it much, here is your chance to put it to use. You can also prep the vegetables by hand with a chef’s knife.

Strip leaves from two to three large bunches of parsley, discarding the stems. Wash parsley leaves in cool water and dry on layers of paper towels, kitchen towels or in a salad spinner.

Chop the parsley leaves fine. You can use a food processor, pulsing with the steel knife, or chop by hand. Next, slice the mushrooms (good old white mushrooms work fine) and chop some celery. The mushrooms I slice thin in my food processor with the slicing blade. The celery and onions I chop finely by hand.

Simmer Away and Enjoy

Once your prep work is done, the sauce is easy to complete by simmering the ingredients in a pot until thick and the flavors are melded together. Serve it simply over whole wheat pasta noodles for an easy, healthy dinner. Use it to top stuffed pasta shells. It’s great, too, for topping crisp chicken cutlets with a side of broccolini. It’s a versatile sauce. I hope you enjoy it!

Mushroom and Herb Pasta Sauce

 Print This Recipe
 Print With Images

Meaty-tasting but meatless, mushrooms take the place of meat in this hearty pasta sauce. Add lots of fresh parsley for fresh herbal flavor, tomatoes, garlic, onions and herbs. Use it to top whole wheat pasta or crisp chicken cutlets with a side of broccolini. Make extra as it freezes well.

Yield: about  1 1/2 – 2 quarts or a scant 2 liters

Ingredients

2 tablespoons olive oil

1 1/2 cups of finely chopped parsley leaves, about 2 large, full bunches

1/2 of a small onion, chopped fine

3 celery ribs, chopped fine

2-3 garlic cloves, chopped fine

8 ounces (227 grams) of white mushrooms, cleaned and thinly sliced

1-28 ounces (794 grams) canned crushed tomatoes

1-28 ounces (794 grams) canned tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoons salt, kosher or sea

1/2 teaspoon ground black pepper

1/4 teaspoon dried red pepper

1/2 cup (120 ml) dry red wine (or use water)

Directions

1) In a large saucepan or pot, heat the oil over medium heat. When shimmering, add the parsley, onion and celery. Cook until soft, stirring occasionally. Add the garlic and cook for one more minute. Add the mushrooms, tomatoes, and herbs, salt, peppers and wine. Simmer covered until all of the flavors are incorporated, about 40 – 45 minutes. If it gets too thick, add a little water to thin it to your preference.

Note – This sauce freezes well. 

More helpful links for your enjoyment:

Great post by Elise Bauer at Simply Recipes, What’s the Deal With Parsley?

Dutch Baby Potatoes are wonderful rolled in fresh chopped parsley, a nice side dish for roast chicken and meats

Alice Waters Lentil Salad, with parsley and shallot

Use this sauce to top and bake stuffed shells

This year, step away from the box – boxed chicken broth, that is. Simmer chicken pieces (or bones) for a few hours with carrot, onion celery and herbs, then strain, cool and freeze. The house will smell heavenly and you will have “liquid gold” in the freezer to use for fantastic soups, stews, risottos and more.

Making homemade chicken broth is easy. Most of the time is hands off while it simmers on the stove. The big reason to make it is taste.  Homemade tastes much better than anything store bought. You control whether it’s a rich or light in flavor. You control the sodium level. If you read the labels on most store brands, you will be shocked at the sodium content. Not healthy.

Broth or Stock?

So is it broth or stock? These days the terms are used interchangeably. Traditionally, chicken broth is made with meaty chicken pieces and chicken stock is made from chicken bones.

What Kind of Chicken?

When making homemade stock I use a whole, cut-up organic chicken. I’ll buy the two packs at the warehouse store because their prices are good on whole organic chickens. I’ve also used bone-in chicken thighs and legs. If you have a local butcher shop, ask if they have chicken bones to sell you. It will usually be backs, necks and other parts. Some cooks even add chicken feet. They all work, as long as there are bones. Use what you can get at a good price.

To prepare your chicken, rinse and remove as much skin (fat) as possible so there is less skimming and fat at the end. If using a whole chicken, you’ll need to cut it up into pieces. Follow the photos. Use a sharp French or chef’s knife or a cleaver.

Start off by freeing the leg-thigh major piece above the joint. Cut through the skin and cut above the joint. Bend the chicken in your hands to tell where it is. Remove the skin then cut this larger piece into the leg and thigh.

Next, cut off the wings, again above the joint. Next, cut off the breasts. Start by slicing through the center breast bone. Free the breasts from the body and cut them in half crosswise.

Lastly, cut what is left of the body in half crosswise. You will end up with twelve pieces.

Why Bones?

Bones are important because they contain collagen protein. That’s what gives the broth body, flavor and mouthfeel. When you simmer your broth for 4-5 hours, the collagen breaks down and releases into the broth. When cooled, good broth will be wiggly like gelatin. That’s because of the collagen.

What is That Scum?

The brownish, foamy scum that appears when you first begin to simmer your broth is impurities being released. Skim if off and discard every few minutes until it’s gone.

Aromatics and Salt

Next, add your aromatics and herbs. I add carrots, onion, celery (all organic), a dried bay leaf or two, black peppercorns, fresh parsley and thyme sprigs. What don’t I add? Salt. Skipping salt allows you to add the right amount of salt in your final dish to meet your tastes. A no sodium broth is also good for people with sodium restrictions.

Note – Never cook your broth above a low simmer. If you boil or stir it your broth will be cloudy. Just let it happily bubble away, filling your house with heady fragrance.

Finishing the Broth

At the end of four to five hours of simmering your broth will be golden and clear. Carefully strain out the spent bones, meat, vegetables and herbs. I discard them, as they have given their best to your broth. Place the strained broth in a large stainless steel bowl or another pot and place it in a sink of ice water. This will help it cool quickly.

To speed the cooling, place a trivet under the bowl or pot for ice water circulation. Stir occasionally until it’s cool. From there, refrigerate and use within three days or freeze. You can use muffin tins for small measures, or canning jars and larger containers. Measure it out, label (masking tape and a Sharpie should always be in the kitchen) and freeze for up to three months.

In a pinch, we may all need to occasionally resort to a good canned or boxed brand of chicken broth, but try making homemade. It’s the best.

Liquid Gold: Homemade Chicken Broth

 Print This Recipe
 Print With Images

Like most things homemade, making your own chicken broth is so much better than store bought. Although the simmer time is 4-5 hours, it’s easy and mostly hands-off. I keep containers in my freezer for soups. stews, risottos and many uses. It tastes better and is better for you too. I usually double this recipe and use organic ingredients.

Yield: About 3 quarts or 3 liters

Ingredients

1 whole chicken, about 4 pounds (1.84 K), or thighs, legs or bones

2 large celery ribs, roughly chopped (about 4 ounces or 120 grams)

2 medium carrots, peeled and roughly chopped (about 4 ounces or 120 grams)

1 medium onion, roughly chopped (about 8 ounces or 230 grams)

1 large dried bay leaf

a handful of parsley leaves and stems

1/2 teaspoon of black peppercorns

2-3 fresh thyme sprigs

4 quarts (4 L) of filtered water

Directions

1) Rinse the chicken. If using a whole chicken, break it down into pieces with a sharp French knife, Chef’s knife, or cleaver.  See the photos in the post for help. Start by cutting off the leg and thigh pieces and cut them in half, then cut off the wings. Next, cut through the center breast bone of the chicken, splitting the body into two halves. Cut the breasts free and cut them in half. What’s left is the body. Cut that in half crosswise. Remove as much excess skin as possible.

2) Add the chicken pieces to a large stock pot, eight to ten quarts. Cover with the water and bring to a simmer. As the chicken simmers, impurities will begin to rise to the top. It looks like a brownish foamy scum. Not a pretty description. Skim it off and discard. Continue to skim and discard until its mostly gone.

3) Add the vegetables, herbs and peppercorns. Keep the pot at a low simmer for four to five hours, adding hot water if the water level gets low.

4) Strain out the spent vegetables, meat, bones, etc.  and cool the broth in a large stainless steel bowl or pot in a sink filled with ice and water. Place a small rack or trivet under the pot to speed cooling. Stir occasionally to assist cooling. Refrigerate broth for 3 days or freeze in small container (or even muffin tins) for up to three months.

Helpful links and information:

Golden French Onion Soup, recipe here

Tuscan Vegetable Soup, recipe here

Homemade vegetable stock, from Simply Recipes

Smooth, creamy and bursting with fruit flavor, protein smoothies are an easy to make healthy breakfast option. Another nice thing about smoothies, you can customize them for your nutritional and taste preference. Whirl ingredients together in a blender at high speed and enjoy. If you are in a rush, smoothies are easily transportable. Mine often end up being consumed in the car or at my desk. My favorite flavor is raspberry-banana, but you can use strawberries, mangos, blackberries, blueberries or a combination. Create your personal favorite flavor.

As a follow on to my homemade almond milk post, here is my recipe for healthy smoothies. We drink these almost every morning for breakfast. I’m not one for big, heavy breakfasts and have found that if I stick with drinking my smoothies I feel good and my energy is high.

The basic recipe starts with homemade almond milk (recipe here). You can also use ready made almond milk, rice, soy, or cow’s milk – whatever suits you best. To the milk I add a scoop of protein powder. There are many available options on the market. Again, use your favorite. We use Jay Robb brand and love the taste of the vanilla whey powder. They also make an egg white version and other flavors. Check out the details on their site.

Next I add frozen berries, one  small banana or half of a large one (great source of potassium), plus two tablespoons of fiber powder. The American diet is low in fiber. It’s not always easy to get the recommended 20-35 grams per day, so I jump start my daily intake by using Benefiber. It disappears into the smoothie and you’ll never know it’s there.

Just these few ingredients make a healthy and satisfying smoothie. But wait! There’s more! (Aren’t you sick of those commercials)?

Seriously…recently we’ve taken the nutritional profile of our smoothies one step further. We’ve added acai powder and fish oil.

Exploding onto the market a few years ago in the form of energy drinks, the Amazonian acai  (ah-SIGH-ee) berry is an antioxidant powerhouse. You can read more about the power of acai on the Navitas Naturals site. I found it in a powdered, freeze-dried form which is an easy addition to smoothies. Shop the internet for the best price or find it at your local health food store.

We also add a teaspoon of a potent, pharmaceutical-grade omega-3 oil called Liquid OM-3. Most fish oils taste pretty awful. This one does not. It has a light lemon flavor that disappears into the smoothie and is almost unnoticeable. We buy our OM-3 at this site. You can read the nutrition information here as well.

These extras are not inexpensive, but we figure they are worth investing in because of the nutritional boost it provides.  Only you can decide what is best for you.

If you are looking for a super way to start your day, try healthy smoothies. They work for a quick lunch too.

One health note on our choice of fiber. Benefiber is made from wheat dextrin. Wheat dextrin is considered “gluten-free” by the FDA’s definition of less than 20 parts per million (ppm). Having said that, individuals who are gluten-intolerant should avoid wheat dextrin.

Healthy Smoothies

 Print This Recipe
 Print With Images

This is what we enjoy for breakfast almost every day; a protein, fruit and nutrition-packed smoothie. Smoothies are creamy, taste delicious and are easy to make in a high-speed blender. Customize it for your taste and dietary preferences. If you want to make the homemade almond milk, start by soaking the almonds a day ahead. The recipe can be found here.

Servings: 1

Ingredients

10-12 ounces of homemade almond milk (recipe here), or soy, rice, cow or other milk

1 scoop protein powder of your choice (we use Jay Rob vanilla whey)

1 small or half of a large banana

1/2  cup of frozen berries

2 tablespoons of Benefiber

1 teaspoon of omega 3 oil (optional)

1 tablespoon of acai powder (optional)

Directions

1) Blend together at high speed in a blender and enjoy right away.

Helpful Links and Information

The difference between Wheat Dextrin and Psyllium Husk, article on eHow site.

FAQ’s about Benefiber

Supplement Clinic.com site, a resource for the OM-3 oil. We store ours in the freezer.

Navitas Naturals site for the acai powder and other premium, organic functional foods

Making smoothies was why I originally bought my Vitamix blender. Order here and get free shipping.

Happy New Year! If you have a goal of eating more healthfully this year, here is an easy, healthy recipe for homemade almond milk. It’s a great alternative to cow’s milk in your diet. We use it every morning for our breakfast smoothies. It’s good over cereal, oatmeal, or just for plain drinking. Homemade sure beats the stuff in a box, and it’s simple to make. What isn’t better homemade? It tastes better and is better for you.

We’ve all heard it a thousand times: breakfast is the most important meal of the day. Eating a healthy breakfast starts your day off right and sets you up for an energy-filled, successful day. Studies show kids do better in school when they eat breakfast, so that must work for adults too.

We usually start the day with a breakfast smoothie based on protein powder, frozen fruit and milk. I’ll post our recipe soon. I’ve switched from using cow’s milk to almond milk. It’s one small part of my decision to include more plant-based options in our diet.

Simple to Make

Making almond milk is simple. First, soak raw almonds in good, filtered water overnight. Soaking almonds unleashes their full nutritional benefit and makes them easier to digest. After soaking, puree almonds and water in a high-speed blender (like a Vitamix) for 90 seconds. That’s it!

Some recipes strain the almond milk through a nut milk bag. I do not. We like the thick texture of unstrained almond milk. It will keep for a few days in the refrigerator. Upon sitting, it can get a little spongy looking on top. Just stir or shake before using.

If you want it sweetened, add a little agave syrup, brown rice syrup or stevia. You can also add a little vanilla extract or almond extract for more flavor.

Raw and Unpasteurized Almonds

A few notes about almonds. When I started making my own almond milk I got an interesting education in almonds. Shopping at a farmers market I found Hopkins AG, a California almond grower selling raw unpasteurized almonds direct from their farm. That’s when I learned about a misleading labeling practice and the importance of seeking out truly raw almonds.

Many of the “raw” almonds you see in stores are not truly raw. The label must say raw and unpasteurized. Unfortunately, a recent US law requires all almonds grown in the U.S. to be pasteurized – but there is a loophole. Growers can sell raw, unpasteurized almonds direct from their farms, but not to food distributors or markets. To get them, you must buy from a grower at a farm stand or off the internet.

What’s misleading is that the USDA still allows these processed almonds to be called raw even though they are basically cooked. Another issue, many almonds are pasteurized using PPO (Propylene Oxide) gas, which is toxic.

Knowing this now, I go to extra effort to buy truly raw, unpasteurized almonds. I am making a better choice nutritionally for my family. I just ordered 10 pounds from D&S Ranches in California. I also buy from Hopkins AG at my farmers market. California grows 80% of the world’s almond supply!

As you start off the New Year with a fresh, clean plate, I hope you decide to eat more healthfully. Only you can decide what’s best for your family or yourself. Knowledge is power. 

Homemade Almond Milk

 Print This Recipe
 Print With Images

Simple to make, homemade almond milk is a great alternative to cow’s milk. Use only raw, unpasteurized almonds for the best nutrition. The recipe halves easily for individuals. This recipes takes 18-24 soaking time and just 90 seconds to make.

Yield: 2 quarts

Ingredients

9 ounces (256 grams) raw, unpasteurized almonds

6 cups (1.4 liters) cold, filtered water

Vanilla or almond extract – optional for flavoring

Agave syrup, brown rice syrup or stevia – optional for sweetening

Directions

1)   Place almonds in a 10 cup container with a tight fitting lid. Add water. Refrigerate for 18-24 hours.

2)   Pour almonds and water into a high-speed blender and process for 90 seconds on high. Start slow and build up the speed so you don’t splash it everywhere. Use or refrigerate up to a few days.

Note – For sweetened or flavored almond milk, use a little vanilla or almond extract and a little agave or brown rice syrup.

Helpful Links and Good Information:

Don’t Skip Breakfast, article from the About.com nutrition area.

Direct from the farm, California almonds from D&S Ranches. Good information and raw almond source.

Another source for raw, unpasteurized almonds is Hopkins AG. Their site is under maintenance at the moment but will be back up soon.

Nutrition information on almonds from The World’s Healthiest Foods site

More almond info, from Wikipedia

Click here to buy a Vitamix blender and get free shipping

For a gluten-free, dairy free recipe using homemade almond milk, try the Lemon Almond Polenta cake at this link.

Crisp, refreshing and pleasantly bitter, endive leaves make the perfect palette for herbed cream cheese reminiscent of classic Green Goddess salad dressing.  These leaves make an easy, light appetizer for New Year’s Eve and other celebrations accompanied by a glass of Champagne or sparkling wine.

When I’m catering parties and my clients want a crudites platter, I pair it with my version of Green Goddess dip. This time, I’ve made it a bit thicker, using low-fat cream cheese as the base. What’s not to like about a dip bursting with the bright flavors of fresh herbs and lemon?

Packed with fresh tarragon, parsley, dill, chives, and a little lemon, pipe the filling into the leaves for an elegant presentation. If you can find chervil, that’s good too. For easier, more casual presentation, spoon it into a bowl to use as a dip for the leaves and add whole grain crackers.

If you’ve never tried endive, here’s your opportunity. Prized around the world, endive is the elegant member of the chicory family. This family includes escarole and curly endive, most often used for salad greens.

Endive is difficult to grow, going through a two-step growth process. There’s interesting information on the Discover Endive website. It’s not only pretty, coming in both red and white colors, but it’s really good for you! For buying and storage tips, read here.

Back to our filling – Green Goddess was popular from the 1920′s through the 1980′s then practically disappeared after the advent of Ranch dressing. Some say the original was created by a chef at San Francisco’s Palace Hotel, named for a hit 1920′s play. Some say it heralds back to the chef for French King Louis XIII.

Either way, the flavors work great for how we eat today. You could even spread it on bread for a terrific turkey sandwich. Try it with endive leaves for an elegant New Year’s Eve appetizer or for any party.

Endive Leaves with Green Goddess Cream

 Print This Recipe
 Print With Images

Based on the flavors of classic Green Goddess salad dressing, this filling or dip is packed with the flavors of fresh herbs and lemon in a base of light cream cheese. For a dip, thin with low fat milk to the desired consistency, or thinner to become salad dressing.

Yield: about  1 1/2 cups of filling or dip

Ingredients

8 ounces (216 grams)  low fat cream cheese

1 tablespoon (13 grams) finely chopped shallot

1/4 cup light sour cream

1/4 cup reduced fat Vegenaise (or low fat mayonnaise)

Zest from one small lemon

1 tablespoon lemon juice

2 tablespoons (10 grams) fresh chopped tarragon

2 tablespoons (10 grams) fresh chopped dill (plus extra for garnish if desired)

2 tablespoons (10 grams) fresh chopped Italian parsley

1 tablespoon finely chopped chives

1/2 teaspoon anchovy paste, add more if desired (optional, but provides a depth of flavor)

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

4-6 heads Belgian endive, white or green tipped

Directions

1) In a medium bowl, mix all ingredients together until smooth with a wire whisk, silicone spatula or large spoon. Refrigerate until needed. Taste and adjust to your preferences.  It’s best made a few hours or a day ahead as the flavors have time to meld and delveop.

2) When well chilled, place filling into a piping bag with a star or French tip. Trim the stem end of the endive leaves and carefully peel the leaves off of the base of the head so you have individual leaves. Place on a platter and fill from the piping bag.

Alternatively, spoon the filing into a small bowl or ramekin and serve the endive leaves and crackers around it for guests to help themselves.

Other links and information:

Discover Endive, always in season grown in California. Great information on endive. Check it out.

Star or French tips (with a nice photo showing them) and baking supplies on the web at The Ultimate Baker

18″ disposable piping bags, package of 10 or package of 100 from The Ultimate Baker

Ateco 18″ disposable pastry bags also available at Sur La Table (set of 10)

A steaming bowl of French onion soup topped with melted Gruyere cheese – classic comfort food and a dinner solution for the craziness of this holiday week. Made ahead, it re-heats beautifully after a busy day of shopping, wrapping and getting ready for Christmas.

Historically considered peasant food, onion soups have been around since Roman times but it was the French who turned it into a classic dish.

Usually left to play a supporting role in everything from stocks, soups and stews, to salads and sauces, the humble onion becomes the star of the show in this soup. With slow cooking, onions become meltingly tender and sweet. When you start with sweet onions, like the Mayan Sweet or OsoSweet (my favorites), it’s even better.

The Sweet Onion Source says although there is no official industry standard, it’s generally accepted that an onion should contain at least 6% sugar to be in the “sweet” category. Some sweet onions, like the OsoSweet, have recorded sugar levels of up to 15% whereas standard onions usually range from 3%-5%.

Besides tasting great, an added benefit to cooking with sweet onions is they don’t make you cry. No more bleary, stinging eyes from running tears and stopping to blow your nose.

To make the soup, start with 3 pounds of sweet onions. Cut them in half stem to root and slice crosswise into thin half rounds. For a rich flavor, I use both olive oil and unsalted butter to cook the onions. You can use all olive oil if you prefer.

Cook the sliced onions over low heat in a heavy pot with a little garlic, white wine, thyme sprigs and a bay leaf. After low and slow cooking for about 45-60 minutes, the onions are so tender they almost melt in your mouth. Add chicken broth and heat through.

Just before serving, top with toasted homemade croutons, grated Gruyere (cave-aged is best) and a little Parmesan. Melt under the broiler or use that blowtorch you only get out for Crème Brulee. Sprinkle with fresh chopped chives for garnish and fresh flavor.

A note on ingredients – I prefer using chicken broth versus the traditional beef broth for a lighter, golden soup. If you are a vegetarian, you can also use homemade vegetable stock. Here’s the place where homemade stock or broth really shine, but you can use your favorite canned or boxed brand in a pinch.

Golden French Onion Soup

 Print This Recipe
 Print With Images

With low, slow cooking, the humble onion is transformed into the comfort food classic, onion soup.  Sweet onions are my choice for onions, like Mayan Sweets or OsoSweets, but other sweet onions will work well. I use chicken broth versus beef broth for a lighter, golden color and flavor. If you are a vegetarian, use homemade vegetable broth instead. Top with toasted bread or homemade croutons, cave-aged Gruyere cheese and a little Parmesan.

Yield: about 7 cups or 1 ½ liters

Serves: 4-5

Ingredients

3 pounds (1.362 kg) sweet onions, like Mayan Sweet or OsoSweet

1 tablespoon (14 grams) unsalted butter

1 tablespoon olive oil (15 ml)

1 teaspoon kosher or sea salt

A few grinds of black pepper (or you can use white pepper so it doesn’t show)

2 cloves garlic, finely minced

1 cup (240 ml) dry white wine

2-3 sprigs of fresh thyme

1 dried bay leaf

4 cups (1 liter) chicken broth (preferably homemade, or low sodium boxed or canned)

4 slices of crusty artisan-style bread (or classically, baguette)

4 ounces (112 grams) of cave-aged Gruyere cheese, grated

2 tablespoons (28 grams) grated Parmesan cheese (optional, to top the Gruyere)

A splash of dry sherry (optional)

A sprinkle of chopped chives for color and garnish (optional)

Directions

1) Cut onions in half through the room and the stem ends. Peel and thinly slice into half moons.

2) In a large heavy pan (I use a Le Creuset 5 1/2 quart), melt the butter and olive oil over medium heat. Add the onions salt and pepper. Turn heat to low. Slowly cook onions until soft and translucent, about 45-60 minutes. Partially cover the pan with a lid during cooking.  Half of the way through, add garlic, wine, thyme, bay leaf.

Onions may caramelize and become a golden brown. If not, don’t worry. If they start to brown quickly, turn your heat down. You want a low, slow heat and onions that practically melt.

3) When onions are completely tender, discard the bay leaf and what’s left of the thyme sprigs. Little thyme leaves can be left in the soup. Add the broth and heat until the soup is hot and flavors have incorporated, about 15-20 minutes. If you want, add a splash of dry sherry.

4) To serve, heat up your broiler. Ready oven safe soup bowls. Cut a piece of bread so that it fits in the soup bowl. Toast the bread brushed with a little olive oil under the broiler (or in a toaster) until golden. Bread can also be cut into large cubes, tossed with olive oil and browned in a fry pan or skillet until golden. Homemade croutons really make this soup!

Place soup in the bowl, top with toasted bread or bread cubes and grated cheeses. Place the bowls on a rimmed baking sheet and place under the broiler to melt the cheese. Don’t use the top broiler rack. Use the level at least one below and watch carefully so the cheese melts and gets golden but does not burn.

Another way to get the tops browned is to use a blowtorch. Here’s another use for that torch you bought for making Creme Brulee.

Serve and enjoy!

Other fun and helpful links: 

History of Soup, from Wikipedia

Information on Mayan Sweet onions

Information on OsoSweet onions

Sweet Onion Dip, from White on Rice Couple

As I mentioned in the recent post, Great Gift Ideas for the Cooks in Your Life, the ScanPan is my favorite non-stick pan for making eggs, omelets and other dishes. The other night I used it to make one of our favorite dinners - seared jumbo sea scallops to top risotto.

With the ScanPan CTX, my omelets slide right out and my scallops get a golden crust and don’t stick. I love this pan. It’s the best non-stick I’ve ever used.  Thanks to the nice folks at Chef’s Catalog, we are giving away a Scanpan cookware package valued at $350! It includes a ScanPan 10.25″ CTX Fry Pan and a ScanPan 4-quart CTX Saucepan. 

A little background – Scanpan produces the world’s first induction-safe, certified PFOA-free “green” nonstick cookware of heavy-gauge 7-ply construction. The ultra-smooth ceramic-titanium nonstick interior is superior in the quick-release of foods without the use of oil, and so extremely durable, metal utensils will not damage the surface (although I still use only wooden or non-stick utensils).

The patented titanium nonstick surface developed by Scanpan offers foolproof release. This fry pan sears, browns and deglazes to perfection, cooking methods not achievable with traditional non-stick cookware. Did I tell you I love this pan? When I travel to see family, I even take it with me because everyone always wants me to make eggs for breakfast. Seriously!

These pans are beautiful and heavy made with 7-layer pressure-cast aluminum and stainless-steel for excellent heat distribution. Smooth curved handles stay cool to the touch. The pans are dishwasher-safe, but I rinse with a little hot soapy water, dry and put mine away. They are so easy to clean.

Details of the ScanPan Cookware Giveaway

Three Chances to Enter and Win

• First chance to win: enter a comment below and let me know what you plan to cook with these wonderful pans if you win.
• Second chance to win: subscribe to A Food Centric Life and receive a free recipe each week.
• For an additional entry to win, you must be a subscriber (current or new). Twitter or Facebook about the ScanPan Cookware Giveaway at A Food Centric Life. Leave a link to your Twitter or Facebook post in comments below.

For more information on ScanPan, click here for a link to Chef’s Catalog for more information.

The Official Rules (You know, these days the legal stuff has to be listed, below)

No purchase necessary to enter or win. Sweepstakes is open only to legal residents of the 50 states of the U.S. and the District of Columbia, with a U.S. shipping address, who are physically located and residing therein, and who are 18 years of age at time of entry.

For my international friends, you may enter and if you win, I am happy to ship the prize to a person of your choice with a U.S. shipping address.

The sweepstakes starts at the time of this post and ends Saturday, December 31 (extended due to the busy holiday season) at 6PM PST. Winners will be chosen by the luck of the draw, via a random number generator, at that time. The winner will be notified via email. Winner must respond within 5 days or the prize will be forfeited. Another  random number will be generated and a new winner announced.

A Food Centric Life is not responsible for any late or lost entries, electronic, hardware, Internet or other computer/communications related malfunctions, giveaway disruptions, injuries, losses or damages caused by events beyond the control of A Food Centric Life, any printing or typographical errors in any materials associated with the giveaway or prizes lost in shipment. All federal, state, local or international taxes associated with the prize are the sole responsibility of the winner.

By entering the giveaway through this website, you release A Food Centric Life from any liability whatsoever, and waive any and all causes of action, related to any claims, costs, injuries, losses or damages of any kind arising out of or in connection with the giveaway or delivery, mis-delivery or acceptance of any prize (including, without limitation, claims, costs, injuries, losses and damages related to personal injuries, death, damage to or destruction of property, rights of publicity or privacy, defamation or portrayal in a false light, whether intentional or unintentional), whether under a theory of contract, tort (including negligence), warranty or other theory.

The use of any system, robot, agent, or software to automatically submit entries in connection with this Giveaway is prohibited.