POACHED PEARS WITH CIDER SAUCE

Serves  2

I developed this recipe for a client who always wanted something sweet after a meal.  This satisfied her sweet tooth.

2 cups unsweetened apple cider

1 cinnamon stick

1 vanilla bean, split

1 quarter size piece fresh ginger root, sliced

2 whole cloves

1 tablespoon orange zest, grated

2 firm pears, sliced in half lengthwise and cored

2 tablespoons fresh mint, minced

In 2 qt. saucepan, combine the cider, cinnamon, vanilla, ginger, the cloves and orange zest

Bring to a boil, reduce to a simmer and add the pears.

Simmer 15 minutes or until the pears are soft and can easily be pierced with a knife.

Remove the pears from the liquid and set aside.

Raise heat, boil and cook about 5 minutes to reduce to a sauce.

Remove cinnamon, vanilla, ginger and cloves.

Spoon the sauce over the pears and sprinkle with mint.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

BROCCOLI & RED BELL

Serves 2

Samantha loved this easy sautéed vegetable dish when we did our cooking class together.

1/2 tablespoon extra virgin olive oil

1/2 medium onion, julienned

1 medium red bell pepper, julienned

1 cup broccoli floret, lightly steamed

1/2 tablespoon cider vinegar

1/2 tablespoon fresh oregano, minced

Heat the oil in a large nonstick skillet.

Add the onion and the bell pepper and sauté about 7 minutes until tender crisp.

Add the broccoli and sauté another 3-5 minutes.

Drizzle with the cider vinegar and sprinkle with the oregano.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

SAKE STEAMED CHICKEN LETTUCE WRAPS

Serves   2

This fast and easy chicken recipe is de-lish!  I developed it for a cooking lesson party I was doing where the hostess wanted something a bit different.

3/4 cup sake

1 thumb sized nub fresh ginger root

Sea salt and black pepper

2 – 6 oz. boneless, skinless chicken breast, sliced into 1″ thick pieces, on an angle

1 small red leaf lettuce, separated into leaves, washed and dried.**

1/3 cup soy sauce

1 tablespoon wasabi

2 medium carrots, shredded

1 cucumber, seeded and cut into 1/2″ julienne

1/2 cup scallion

Pour the sake into the bottom of a pot and add enough water to come up to about 1″.

Grate the ginger, using a microplane, into the sake.

Place the steamer in the pot making sure the liquid does not touch the bottom of the steamer.

Sprinkle the chicken with the salt and pepper.

Arrange the chicken in a single layer in the steamer in 1 layer.  If necessary, do this in batches.

Bring the water to a boil, cover and steam over high heat until meat in thickest part is no longer pink, about 5 minutes.

If doing this in batches, cook the remaining chicken.

Combine the soy sauce and wasabi.

Stir well to dissolve the wasabi.

Place 1 piece of chicken on each lettuce leaf and sprinkle with the cucumbers, carrots and scallions.

Serve with the wasabi dipping sauce

**Be sure to have the same amount of lettuce to chicken strips.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

ITALIAN POACHED SALMON

Serves   2

This is a favorite of mine, it’s quick and easy and, other than the salmon, I always have everything on hand.

2 cups chicken broth

1cup white wine

1/2 cup marinara sauce (my favorite is Amy’s)

1 teaspoon dried Italian herb mix

sea salt and black pepper, to taste

2 – 6 oz. salmon fillet

2 tablespoons chicken broth

2 teaspoons cornstarch

Combine the broth, white wine, marinara and Italian herbs in a medium skillet.

Bring to a boil, reduce to a simmer.

Sprinkle the salmon with a pinch each of salt and pepper.

Add the salmon to the skillet.

Return to a boil, reduce to a simmer and cook until done, about 10 minutes, depending on the thickness of your salmon.

When salmon is done, remove it to a plate and keep warm.

Increase heat to high and bring sauce to a boil.

Continue to boil for about 10 – 15 minutes to reduce to about 1/2 cup.

Combine the broth and cornstarch.

Stir well to combine and add to the skillet, stirring to incorporate.

Cook another 2 minutes to allow sauce to thicken.

Spoon sauce over fish and serve.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

VEGETABLE STIR FRY

Serves 2

1 tablespoon peanut oil

1 garlic clove minced

1/4 cup onion, chopped

1/4 cup water chestnuts, chopped

1/2 cup shiitake mushrooms, sliced

1 bunch chard, chopped, washed and dried

1 teaspoon mirin

1 teaspoon soy sauce or tamari

Heat the peanut oil in a large skillet or wok.

Add the garlic and onion, sauté to translucent, about 7 minutes.

Add the water chestnuts and shiitake mushrooms, sauté 3 minutes.

Add the chard, mirin and soy sauce, sauté about 3 minutes to wilt the chard using tongs to bring the chard from the bottom of the pan to the top as it cooked and wilts.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

WHITE WINE ROASTED HALIBUT

Serves 2

2 – 6 oz. halibut fillets

3 tablespoons white wine

sea salt and black pepper, to taste

Preheat oven to 375.

Place the halibut in a shallow baking dish and pour in the, sprinkle with a pinch of salt and pepper.

Roast for about 20 minutes, or until fish is heated through and flakey

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

ITALIAN BEANS AND CHARD

Serves 4

1 teaspoon extra virgin olive oil

1/4 cup onion, diced

1 garlic clove minced

1 – 14 1/2 can cannellini beans, drained and rinsed.

1 large bunch chard, chopped, washed and dried

sea salt and black pepper

Heat the oil in a large nonstick skillet

Add the onion and garlic and cook until soft, about 7 minutes.

Add the beans and cook until heated, about 3 minutes.

Add the chard and cook to wilt using tongs to bring the chard from the bottom to the top as it cooks.

Season with salt and pepper to taste

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that specializes in helping busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

STEAMED GREENS

Serves 2

4 cups assorted leafy greens, washed and chopped if necessary; such as spinach, kale, bok choy, chard, cabbage

3 tablespoons soy sauce or tamari

1 teaspoon sesame oil

Bring water to boil in the bottom of a steamer.

Add the greens, cover and cook until just wilted.

While the greens are cooking, in a small bowl combine the soy sauce and honey, stir to combine

Remove to a bowl and a bowl and drizzle with the soy dressing

NOTE: Some greens are “sturdier” then other and will take longer to cook; ie: kale and cabbage, put those in the steamer first.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based health coaching, personal chef and personal training service that  specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

ISLAND FRESH QUINOA

Serves 4

1 cup quinoa, rinsed

2 cups water

1 tomato, seeded and diced

1 jalapeno, seeded and diced

1/4 cup cilantro

1/2 cup mango

1 teaspoon fresh lime juice

sea salt and black pepper, to taste

Combine the quinoa and water in a medium saucepan.

Bring to a boil, reduce and simmer 15 minutes.

When done, remove to a bowl.

Add tomato, jalapeno, cilantro, mango and drizzle with fresh lime and salt and pepper.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based health coaching, personal chef and personal training service that  specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.

Still working my way through an overabundance of squash.  Came up with this interesting recipe last night.  I serviced it over Shirataki Noodles which are made from tofu. This is a bit different then a pasta sauce we’re used to, it’s more sweet then savory.

Delicata Squash Sauce

Serves 4

1 teaspoon extra virgin olive oil

1/2 cup onion, diced

1 delicata squash, peeled, seeds removed and chopped small (about 2 cups)

1/2 tablespoon dried sage

1/2 cup broth

1/4 cup evaporated skim milk

1/4 cup parmesan cheese

Heat the oil in a large nonstick skillet.

Add the onion and cook until translucent.

Add the squash, stir to coat with the oil.

Add the sage, stir and cover.

Reduce heat to medium

Cook about 7 – 10 minutes, checking and stirring so it doesn’t still to the skillet, until soft.

Remove lid, add the stock.

Using a potato masher, mash the squash into the stock.  Don’t worry about getting this smooth.

Remove from the heat and stir in the evaporated skim milk and the parmesan cheese.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based health coaching, personal chef and personal training service that  specializes in pre-pregnancy care; helping couples achieve optimum health to increase their chances of getting pregnant, a healthy pregnancy and a healthy baby by offering one-on-one counseling, in-home cooking classes, personal training and personal chef services.