I get hundreds of emails in my Holiday ‘In’ Box daily and I am starting to worry. Are Chef’s getting Crazier? Or is it just me?
Hey! Don’t say it’s me! I know it’s not me! lol
Today’s ‘in’ box has a recipe for a Chicory Salad with pickled quince and pomegranate. Can you please tell me? Who eats that?
And when you look at the picture? I mean, it really isn’t appetizing.
I am going to suggest to you to go a more flavorful route…. try to make things that make sense this holiday season.
Like I thought it was pretty ‘out of the box’ to take stuffing and stuff turkey burgers with it. They did that on the TV Show “The Chew” and I created my own recipe around that. And people loved it. A little side of cranberry? Some salad? And you’ve got a meal!
WE LIKED THAT TOO CHEF!
Why thank you.
I also think we’ve got to eat things that are in season. So right now? We’re in cranberry season. And Eating Well Magazine is talking about using cranberries to top a cheesecake, glaze a turkey breast or make the best sauce ever! I like all those ideas…. except for the fact that I am trying to stay vegan when I’m home. But as something special, maybe to take to a party? Good concept.
So how about putting cranberries in quinoa over a salad? How about a fruit compote with cranberries?
Cranberries play well with other fruits like oranges. They work with cloves as a holiday spice. They work in a stuffing mix with sage and maybe rosemary (if you’re stuffing chicken). But I’m trying to think of good recipes that don’t involve animal protein. How about reducing them down to make a jam for the holidays?
You always have to balance cranberries with something sweet. So, if you’re using brown sugar? Check out honey or maple syrup as an alternative. All of them are going to spike your glycemic index…. (send sugar or shall we call it inflammation, thru your blood) and give you that sugar high… so concentrate on less sugars of every kind this season. Experiment! And use only what you need for balance.
What about purple sweet potatoes? They’re in season. I made a sweet potato/leek soup last week. I just peeled 3 potatoes, cut up 2 leaks (very dirty ~ split them down the middle, the turn a quarter of the way holding it from the stem and slice again top to bottom – then rinse) and caramelize both the potatoes and leeks, like you would onions and potatoes. Salt. Pepper. You can season with nutmeg and even pumpkin pie spice for a nice surprise! Once done? Add a splash of coconut creamer. Blend it up … and you’ve got great soup!
And to get back to sweetening the cranberries? One more thing about sugar and sugar substitutes: People have been using Stevia … Is that steeevia or stev eeee a? (I’ve heard both)! lol
But one thing to know is: if it’s powdered? It’s processed.
If you can picture something growing, it isn’t processed. It’s that simple.
Hey! You may want to buy someone a stevia plant for Christmas! Or you can go on 800-Candygram.com and send someone gluten free cookies or organic coconut oil.
ON 800-CANDYGRAM, CHEF?
Yes. 800-CANDYGRAM.COM is starting to offer healthy choices to send as gifts (or buy for yourself)! Cool beans!
AREN’T YOU ONE OF THE FOUNDERS CHEF?
Yes. And that’s why Candygram is taking on healthy choices! I’m workin’ it!
Back to you….The holidays are hard. But you don’t have to make it harder. When that Holiday ‘In’ Box of yours fills up? Use your delete key! Stick with a recipe you like, then experiment. If you start with flavors you like, it will only get better! Kick these crazy chefs to the curb, with their unappetizing recipes (done I think, for shock value and to get publicity), and get on with it!
Happy Eating,
Chef Marian