Swell Recipes

Using fresh and organic tomatoes is a must!

Tomato Coconut Soup

Ingredients:
1 Tbsp. olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes or fresh, organic tomatoes
1 Tbsp. fresh lime juice
4 oz coconut milk

Directions:

Warm the oil in a large saucepan over medium-low heat. Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes. Add the salt, pepper, cilantro stems, and jalapeño, and stir well. Strain the tomatoes, and add the juice to the saucepan. Then seed the tomatoes, chop them coarsely, and add them to the pan as well. Add 2 cups water, and stir to combine. Simmer for 30 minutes. Add the lime juice. Then taste, and adjust the seasoning, if needed. Serve hot, with a drizzle of coconut milk for garnish.     Yield: 4 servings

About our Swell Chef:

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Mango Smoothie anyone?

Paradise smoothie

Ingredients:

1 cup cubed pineapple
1 cup cubed mango
1 ripe fresh banana, sliced
6 oz silken tofu, drained
1/2 cup pineapple juice
1 cup vanilla soymilk
1 tbl ?nely ground ?ax seeds
1/2 cup ice cubes
1 cup raw greens (spinach, etc.)

Freeze all fruit.

Directions:

combine all ingredients in blender and blend at top speed until smooth. You may need a
little more juice if fruit is frozen hard

About our Swell Chef:

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Indian chick pea salad

Ingredients:

3 cups dried chick peas
1 cucumber, peeled, seeded and thinly sliced
salt and pepper to taste
2/3 cup olive oil
1/2 cup lemon juice
1/4 cup honey
1 tea cayenne pepper
2 tbl black mustard seeds, ground
1 tea celery seeds, ground
1 cup chopped red green and yellow peppers
2 lb spinach, cooked and drained well

Directions:

cook the chick peas according to package instructions
drain peas well and set aside until room temp. in the meantime, toss cucumber with 3/4
tbl salt in a  colander and set in sink for 30 minutes. Blend together oil, lemon juice,
honey, cayenne, mustard seeds, celery seeds , salt and pepper to make dressing. add
all other ingredients and toss well.

About our Chef:

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Typically Monday is a time to introduce all of you to a recipe created by our Swell Chef. However, this Monday pop in to see some dishes from our Women’s Surf Camps created by our wonderful chef, Phill DeMott. Our menu at our retreats is definitely one of the highlights! Cuisine that is healthy, fuels you and taste great is important to us during our week of bliss. Enjoy! WARNING:: These images may make you raid your refrigerator.

Veggie Sushi anyone?

Macademia Nut and Molokai Potatoe crusted Mahi-Mahi, papaya chutney, quinoa tabouleh and black eyed greens.

Our Menu Board.

It's lunch time! Dig in Ruby and Marcia!

Peanut Butter and Banana Jaffels.....UMMMMM....

Dangerous but 'oh so good', it's about balance, right?

Greatest Chocolate Chip Cookies Ever

Note: the most accurate baking (and the secret of professional bakers) is achieved by
weighing out your ingredients. I use a postal scale from wal-mart that cost $20.
Another great inexpensive item is a oven thermometer. If your oven is too hot or cold
(most are!) the recipe will not work as well.
Preheat oven to 375 degrees

Ingredients:

17.5 oz All Purpose flour
1 tea baking soda
14 oz unsalted butter
7 oz sugar
10.6 oz dark brown sugar
2 tea salt
4 tea vanilla
2 eggs
2 egg yolks
10 oz semi sweet chocolate chips
6 oz peanut butter chips
8 oz chopped walnuts

Directions:

1)Mix flour and baking soda together in a bowl. Set aside. Mix together in another
bowl the sugar, brown sugar, salt, set aside.
2)Freeze 4 oz butter. Melt 10 oz butter in a pot on the stove until it turns light brown.
Pour into a large stainless steel bowl, then add frozen butter. Stir until cooled off.
3) With a large wooden spoon, Mix the sugar into the butter until incorporated, the add
the eggs and mix well. let it stand 30 seconds then mix again. It should all be mixed
together into a nice smooth batter. If not, let it stand 30 seconds and mix again.
4)Fold in the flour mix just until incorporated, the gently fold in the chocolate chips,
peanut butter chips and nuts.
5)Scoop onto parchment paper lined sheet pans (about 2 inch rounds) Flatten slightly
then bake 11.5 minutes each. cool 1 minute on pan the transfer to cooling rack.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Fresh from Chef Phill's Garden!

Zucchini with Sun-dried Tomatoes

Ingredients:

1 lb Zucchini – cut lengthwise, then sliced 1/2 inch thick
1 red onion sliced thin
1 tbl minced garlic
1 tbl minced ginger or lemongrass
1 tbl olive oil
1/2 cup sun-dried tomatoes packed in oil, reconstituted and sliced 1/4 inch thick
salt and fresh ground black pepper to taste

Directions:

reconstituting sun-dried tomatoes – Drain tomatoes in a colander or strainer for
15 minutes, then place in a bowl and cover with boiling water for 5 minutes, then
drain well. This re-hydrates the tomatoes. If you skip this, the tomatoes will be
rubbery after sautéing.

Heat a 12 inch non-stick pan 1 minute on high heat. Add olive oil and heat 1
minute longer. add onion, garlic and ginger and cook 2 minutes. add zucchini and
sauté until golden brown, stirring every minute. add sun-dried tomatoes and cook
1 minute longer, stirring continuously. season to taste with salt and pepper.
You can eliminate the salt and add soy sauce, fish sauce or non salt seasoning.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Banana bread made from Maui's island bananas is the best!

Homemade Banana Bread

I recommend weighing all your ingredients with a scale when you bake for
more accurate results.

Ingredients:

1/2 cup (4 ounces) unsalted butter, at cool  room temperature
2/3 cup (5 ounces) brown sugar, light or  dark, firmly packed
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups (12 ounces) mashed ripe bananas (about 3 medium or 2 large
bananas; about 1 pound, unpeeled)
3 tablespoons (2 1/4 ounces) apricot jam or orange marmalade, optional but
tasty
1/4 cup (3 ounces) honey
2 large eggs
1 1/4 cups (9 1/2 ounces) Unbleached All-Purpose Flour
1 cup whole wheat flour
1/2 cup (2 ounces) chopped walnuts, optional

Preheat the oven to 325°F. Lightly grease a 9″ x 5″ loaf pan.
1) In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg,
baking soda, baking powder, and salt, beating till smooth.
2) Add the mashed bananas, jam, honey, and eggs, again beating until smooth.
3) Add the flour, then the walnuts, stirring just until smooth.
4) Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at
room temperature for 10 minutes.
5) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil
across the top, to prevent over-browning.
6) Bake for an additional 25 minutes. Remove the bread from the oven; a long
toothpick or cake tester inserted into the center should come out clean, with at
most a few wet crumbs clinging to it. The tester shouldn’t show any sign of
uncooked batter. If it does, bake the bread an additional 5 minutes, or until it
tests done.
7) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan,
and cool it completely on a rack.
Yield: One loaf.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Nothing beats homemade desserts!

Bread Pudding

Ingredients:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup Irish whiskey
3/4 pound light, airy French bread, cut into
1 1/2-inch-thick slices
1 cup dark raisins
2 dozen large eggs
1 1/2 quarts heavy cream
2 1/2 cups sugar
1 tablespoon plus 1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 cup (1/2 stick) unsalted butter,
chopped
For whiskey sauce
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
7 large egg yolks
1/4 cup Irish whiskey

Directions:
Preheat an oven to 250 degrees.
Make whisky sauce: In a medium saucepan bring cream and milk to a
boil. In a medium bowl whisk together sugar and yolks until combined well
and gradually whisk in hot milk mixture. Transfer mixture to a double
boiler and cook over just simmering water, stirring gently but constantly
with a rubber spatula or wooden spoon, until thick, about 12 minutes.
Pour sauce through a ?ne sieve and stir in whiskey. Serve sauce warm or
cold. If chilling sauce, let sauce

The Story:
The recipe for Bananas Foster was invented by Ella Brennan (Ti Brennan’s mother).  It was invented for a dinner event, and Ella Brennan wanted a special desert, so she modified a cooked banana recipe that her mother had made for her as a child.  The “Foster” part was for some local dignitary.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

Cilantro Pesto Pasta with Roasted Peppers

Tasty and energizing! Easy to make!

Pesto:
1 big bunch cilantro
2-3 tbsp walnuts
2-3 tbsp firm tofu
1 tbsp (or less) of olive or walnut oil

Pulse together first 3 ingredients into a paste.
Drizzle in oil while blade is running until emulsified.

Roast 2 large red Bell peppers over a open flame until totally charred. Place
in ice water until cool, then peel and de-seed. Slice into thin slices, then
cover with extra virgin olive oil. these peppers can then be kept in the
refrigerator for 2 weeks.

Toss cooked Pasta with pesto sauce and serve with roasted peppers

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.

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This is a delicous dish for lunch time.

Flame Roasted Gazpacho
4 C Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2 / 3 C Filtered water or vegetable stock
2 / 3 C Cucumber, peeled, seeded & diced
2 / 3 C Corn, fresh or frozen
½ C Green bell pepper, diced
1 / 3 C Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced, ½ tsp Chili powder, ½ tsp Hot
sauce (optional)
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste

Preparation:
1. Place tomatoes and juice in blender and blend until smooth. Place in a
large mixing bowl with remaining ingredients and mix well. Serve chilled, the
colder the better.

Variations:
Commercially-available Spicy Tomato Vegetable Juice may replace tomato
juice, and canned fire roasted tomatoes may replace grilled tomatoes. For a
Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast
the cumin powder and use freshly-juiced tomatoes.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.