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Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 06 Feb 2012 12:56:41 +0000

Thai Coconut Corn Soup

Ingredients:
2 cloves Garlic
2 tablespoons Salad oil
1 Fresh chili peppers *note*
1 stalk Lemongrass
1 cup diced red onion
1 tablespoons fermented tofu (bean curd)
2 tablespoons salted yellow beans
2 ears Corn on the Cobb
2 – 11 ounce cans coconut milk
1 teaspoon Hawaiian sea salt
Fresh ground black pepper
1/4 cup Cilantro leaves
1/4 cup Thai basil leaves
1 tablespoon minced Garlic chives

*note* use your favorite chili pepper to add level of heat that you enjoy.

Directions:
Pre-heat a thick bottom sauce pan, add oil and heat. Sauté garlic in oil until golden brown, then remove with a skimmer spoon to paper towels. Pour out most of the remaining oil (leave about a tablespoon to sauté with) and save oil for veggie stir frying. Return pan to heat. Add chilies, lemongrass, onion, bean curd and yellow beans, sauté over high heat until lightly browned. Add corn and cook in 1 minute. Add coconut milk, salt, pepper and water. Bring to a boil, then reduce heat to a simmer. Simmer about 15 to 20 minutes, until corn is soft. Ladle into bowls and garnish with cilantro, basil and chives.

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.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 30 Jan 2012 12:57:45 +0000

Cucumber Kim Chee
This is a great way to make kim chee with no soy, wheat or fish sauce This recipe is from my upcoming veggie heaven cooking class at the University of Hawaii Maui.

Ingredients:
2 tablespoons Hawaiian sea salt
3 cucumbers
1/2 cup Rice wine vinegar
2 Serrano chilies
1 teaspoon chili flakes
1 head Chinese cabbage
1 large yellow Onion sliced
6 heads Garlic
1/4 cup Bean paste

Directions:
Peel cucumbers. Slice lengthwise then remove seeds Slice cucumber 1/4 inch thick then put into a small stainless steel colander. Slice cabbage same thickness then rinse and drain. Add to cucumbers then sprinkle with and toss to coat all.salt. Allow cucumbers and cabbage to drain 30 minutes in the sink. Whisk together remaining ingredients then mix in cabbage/cucumber. Kim Chee can be eaten in 6 hours or stored in refrigerator for up to a month. As it ages it gets more sour and pungent.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 23 Jan 2012 12:55:25 +0000

Spicy Herbal Granola for Salads

Ingredients:
4 cups puffed rice
2 cup oatmeal
2 tablespoon minced garlic
1/2 cup agave syrup
4 tablespoons melted margarine
12 tablespoon minced Jalepeno
1 tablespoon dried basil seeds
Pinch of sea salt
5 turns pepper grinder
1/2 cup dried cranberries
2 tablespoon honey
12 cup pine nuts
1/2 cup finely grated Parmesan

Directions:
Bring 1 cup water to a boil. Add honey and cranberries, bring back to a boil then turn off heat. Let cranberries soak 3 minutes then.

Sprinkle a tablespoon or two on your favorite salad to liven it up or as a crouton substitute Especially great with tomato salad, pickled beet salad and/or romaine lettuce.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 16 Jan 2012 12:54:54 +0000

Japanese Furikake Seasoning Rub for BBQ Chicken

This recipe is from my upcoming classes at Maui College Edventure Program

1 whole chicken cut up into legs, thighs, wings and breasts

Marinade: 1 teaspoon minced garlic
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoons Hawaiian sea salt
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin
1/4 teaspoons Chinese Ground mustard powder
1 tablespoons Rice wine vinegar
1 tablespoon Sesame oil

Garnish:
1 tablespoon Sesame seeds
1 tablespoon Nori seaweed flakes

Mix all marinade ingredients together well. Place chicken in a gallon ziplock bag, pour in marinade, seal and mix well. Marinate for at least 1 hour but no more then 4 hours. Add garnish ingredients, mix well to coat evenly.
Grill skin side down on high heat on your grill for 5 minutes each side, then turn heat down to low and cook (turn every 5 minutes) until internal temperature of 165 degrees, Approximately 10 to 15 minutes.
This marinade also is great with fish, pork chops or your favorite grilling vegetables!

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 09 Jan 2012 12:54:22 +0000

How to Roast the Very Best Chicken

For the chicken:
1 4-lb. roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil

For the pan sauce (optional):
1/2 cup dry white wine
1 Tbs. chopped fresh parsley
1 Tbs. cold unsalted butter, cut into 4 pieces
Freshly ground black pepper

Roast the chicken:
Position a rack in the center of the oven and heat the oven to 400°F.

Put the chicken breast side up on a roasting rack in a medium (9×13-inch or similar) flameproof baking dish or roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the breast all over with 1/2 tsp. each salt and pepper. Turn the chicken over. Season the back all over with 1/2 tsp. each salt and pepper. Drizzle the oil evenly over the back of the chicken.

Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant-read thermometer inserted into the thigh reads 165° to 170°F, an additional 30 to 35 minutes.

Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes.

If you’re making the pan sauce:
While the chicken rests, remove the roasting rack from the pan and let the pan sit for 10 minutes to slightly cool the pan juices. Tilt the pan so the juices run to one corner. Use a large soup spoon to skim off and discard as much of the clear fat as possible.

Position the pan over a large burner on high heat. Pour the wine into the pan. Using a wooden spoon, scrape up the browned bits stuck on the bottom of the pan. Add 3/4 cup water, and bring to a boil. Reduce the heat and simmer. If the liquid does not cover the entire bottom of your pan, tilt the pan to move the liquid around. Continue scraping up all of the bits, using the back of the spoon to dissolve as much of the browned bits as you can, until the sauce reduces to about 1/3 cup and is a deep mahogany color, 8 to 10 minutes.

Take the pan off the heat, add the parsley, and swirl in the cold butter until it melts. Season to taste with pepper and transfer the sauce to a pitcher or bowl for serving.

To serve: Snip the twine from the chicken’s legs, carve the chicken, and serve.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 19 Dec 2011 13:53:07 +0000

Give the gift of food made with love!

Cranberry Ginger Holiday Granola Bars
This is a great culinary holiday presents that you can make for your friends and family.
Ingredients:
3/4 cup dried cranberries
1/2 cup diced fresh pineapple (diced same size as cranberries)
1 cup orange juice
1 tablespoon minced orange peel
7 cups old fashioned rolled oats
1/2 cup vegetable oil
1/2 teaspoon Hawaiian sea salt
1 1/2 cups whole macadamia nuts
3/4 cups honey
3/4 cups packed dark brown sugar
1/4 cup chopped crystallized ginger
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Directions:
Bring cranberries, pineapple and orange juice to a simmer in a small saucepan over medium low heat and cook until very tender about 15 minutes. Drain in a mesh strainer in the sink (discard cooking liquid or use for a great spritz to vanilla ice cream) push down gently on fruit to extract excess liquid. Cool.

Place a oven rack in center of oven preheat to 375 degrees Line a 18 by 12 inch rimmed sheet pan with aluminum foil.

Process nuts in a food processor until coarsely chopped, about 10 one second pulses.
Remove 3/4 of the nuts to a separate bowl. Process remaining nuts until finely ground about 25 seconds. Add to coarse ground nuts.

Combine honey and brown sugar in a separate small saucepan and cook over medium heat stirring frequently until sugar is fully dissolved approximately 5 minutes Stir in vanilla and spices and set aside to cool.

Combine oats, salt and oil in a large stainless steel bowl and mix thoroughly. Transfer the mix to sheet pan, bake stirring every 10 minutes until pale golden color about 30 minutes. Remove and pour back into bowl and coolWhen oats nuts and honey are cooled combine them in a large bowl and stir until oats are covered with honey mixture

Transfer to the lined sheet pan and spread into a even layer. Wet plastic spatula with water and press the mixture into a flat tight and even layer.. Bake until golden approximately 45 minutes. Cool in the pan then cut into 2 by 3 inch squares. Remove foil. Cool completely before serving. Granola bars keep great stored in metal cookie cans lined with parchment or wax paper.

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.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 12 Dec 2011 13:52:40 +0000

Smoothies are a great way to get your raw greens in.

Holiday Smoothie

The best way to eat is to eat foods grown locally and/or seasonally. With this in mind I came up with a great way to use those leftover sweet potatoes, winter squash or pumpkin in a delicious fall and winter green smoothie! I will be teaching how to make great smoothies and veggie dishes during “veggie heaven ” cooking class at Maui College February 6, 2012.

Ingredients:
1/2 cup Almond milk
2 tablespoons minced Fresh mint leaves
1/4 cup diced tofu
1/2 cup Boiled/peeled/mashed sweet potato, winter squash or pumpkin cut into chunks and frozen
1/4 cup Frozen mango chunks
1/4 cup Frozen pineapple chunks
1 cup apple juice
1 cup spinach or your favorite greens
1 tablespoon sprouted chia seeds*
*To sprout chia seeds, place in a glass and cover with 4 times as much water (1 tablespoon seeds & 4 tablespoons water) and soak at room temp 1 hour can be made in advance and keeps in refrigerator covered for about 4 days

Directions:
Blend all well. Garnish with mint sprigs for color
Yields 2 smoothies

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 05 Dec 2011 13:52:09 +0000

Citrus Oil that smells great.

Fragrant Herbal Oils
A great culinary holiday present you can make for friends and family and also a great gift to give yourself! These oils are fantastic for cooking or using on salads and dishes for a great boost in flavor. Use Decorative bottles with tight fitting lids, add a bow and/or a label and you have a great gift.

The Fragrant Herbal Oil recipe below is from my upcoming “Growing and Cooking Fresh Herbs” class at Maui College taking place in January 2012. For more class info contact Maui College at 808.984.3231.

Citrus Oil
Ingredients:
1 pint Palm oil
1 pint Canola oil
1 Fresh orange
1 Fresh lime
1 cinnamon stick per bottle
4 sprigs Fresh thyme per bottle

Directions:
With a sharp thin knife or peeler, slice off orange and lime outer skin, if you get any white part cut it off. Slice zest into half wide long slices. Divide all ingredients into decorative bottles and fill with oil.

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 28 Nov 2011 23:51:43 +0000

Fragrant herbal oils
A great culinary holiday present you can make for friends and family and also a great gift to give yourself! These oils are fantastic for cooking or using on salads and dishes for a great boost in flavor. Use Decorative bottles with tight fitting lids, add a bow and/or a label and you have a great gift.

Roasted garlic and rosemary olive oil
Ingredients:
1 quart olive oil
8 Roasted garlic cloves
5 inch Fresh rosemary sprigs (1 per bottle)
2 fresh Shallots sliced into quarters
1 Fresh cayenne, Jalepeno or your favorite sliced lengthwise in 1/2 chili pepper per bottle

Directions:
Divide all ingredients into decorative bottles and fill with oil

Monday’s Menu:: from our SwellWomen Chef

Me-shell — Mon, 21 Nov 2011 13:51:21 +0000

Fragrant herbal oils

A great culinary holiday present you can make for friends and family and also a great gift to give yourself! These oils are fantastic for cooking or using on salads and dishes for a great boost in flavor. Use Decorative bottles with tight fitting lids, add a bow and/or a label and you have a great gift.

Double Olive Olive Oil
Directions:
1 quart Olive oil
1/2 cup pitted sliced in 1/2 kalamata olives
1/2 cup Green pimento stuffed olives sliced
4 Fresh peeled garlic cloves
1 tablespoon Whole black peppercorns
2 Fresh bay leaves (per bottle)

Ingredients:
Divide all ingredients into decorative bottles and fill with oil.