Nothing says summer like grilling al fresco with heaping bowls of fresh ingredients, fuss-free homemade flatbreads and fun tunes. Design a “staycation” out of tasty family entertaining without the baggage yet all the fun! With this easy to make dough and two of my winning toppings, life’s a beach!
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVE your life! CELEBRATE your culinary creativity! PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Summer Nights, Rascal Flatts
Good Vibrations, The Beach Boys
Margaritaville, Jimmy Buffett
That Power, will.i.am
Live It Up, Jennifer Lopez feat. Pitbull
Stuck Like Glue, Sugarland
CHAR-GRILLED MEDITERRANEAN FLATBREADS
YOGURT FLATBREAD BASE RECIPE
Prepared in 10 minutes plus 1 hour to rise.
Ingredients
2 tsp dry active yeast
½ tsp superfine sugar
2 Tbs lukewarm water
¼ cup natural Greek yogurt
1 Tbs Extra Virgin olive oil
1 cup all-purpose flour, sifted
½ tsp Sea salt
MEDITERRANEAN TOPPING
Prepared in 10 minutes.
Ingredients
1 Tbs Extra Virgin olive oil
2 cloves garlic, peeled and crushed
2 tsp finely grated lemon rind
2 bunches fresh spinach, trimmed
2 cups grated mozzarella
1 white onion, thinly sliced
2 cups crumbled feta
½ cup Kalamata olives, chopped
1 cup grape tomatoes, halved and seeds removed
2 lemons, halved
Olive oil for brushing tops of flatbreads
Fresh oregano for garnish
Preparation
Take the yeast, sugar and water in a bowl and stir to combine. Set aside for 10 minutes or until bubbles start to appear on the surface. Place the yogurt and oil in a bowl and whisk to combine.
Place the flour and salt in a large bowl. Add the yeast and yoghurt mixtures and mix until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea towel and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 2 even pieces and roll each out on a lightly floured surface to 30cm x 15cm.
Heat the oil in a large frying pan over high heat. Add the garlic, lemon, spinach and tomatoes and cook for 2–3 minutes or until the spinach has just wilted. Heat a char-grill pan or barbecue over medium heat. Brush the pizza bases with oil and cook for 3 minutes. Flip with tongs, top with the spinach, tamotoes, mozzarella, onion and feta and cook for another 3 minutes. Char-grill or barbecue the lemon, cut-side down, for 3 minutes or until caramelized. Serve lemons with pizzas and garnish with fresh chopped oregano. Serves 4.
CRUSHED CHERRY TOMATOES AND BOCCONCINI TOPPING
Prepared in 15 minutes or less after dough is made.
Ingredients
3 containers cherry tomatoes
¼ cup fresh oregano, chopped
¼ cup fresh basil, chopped
Sea salt and ground black pepper to taste
1 cup grated mozzarella
¼ cup Parmigiano-Reggiano finely grated
1½ cups Bocconcini, drained and torn
1 cup baby arugula leaves, to serve
Preparation
Preheat oven to 415ºF.
Set aside prepared dough.
To make the topping, crush the tomatoes and add oregano, basil, Sea salt and pepper in a bowl. Divide the dough into 4 portions and roll out each to a 14cm round. Place on baking trays and top with mozzarella, Parmigiano-Reggiano, Boccocini and tomatoes. Cook for 12–15 minutes or until the flatbread bases are crispy and golden. Top with fresh baby arugula to serve. Makes 4.
If your mom is up with the early bird, she definitely deserves refreshingly beautiful sips and bites to restore her glow. With Mother’s Day just around the corner and temperatures warming, a quick trip to your local Farmer’s Market provides everything you need to make her feel loved inside and out.
This Sunday, shower your mom with brunch in bed. Recipes of White Sangria adorned with juicy citrus, strawberries and floral DIY ice cubes, homemade Citrus Marmalade and Walnut Granola Parfait are each fit for a queen. We’ve also paired each recipe with a creative tip to pamper mom with appreciation.
CHEERS TO ALL THE MOMS OUT THERE!
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVEyour life! CELEBRATEyour culinary creativity! PLAYwith a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
I Just Called To Say I Love You, Stevie Wonder
Superwoman, Alicia Keys
Lady, Styx
This One’s For The Girls, Martina McBride
Beneath Your Beautofil, Labrinth feat. Emile Sande
CITRUS AND FLORAL ICE CUBES WITH WHITE SANGRIA
Make sure the flowers are pesticide and chemical free and clean before using.
To suspend citrus segments, fruits and flowers in the cubes, work in layers: Fill an ice tray that makes large cubes (to best showcase each flower) a quarter of the way with filtered water. Add item of choice facing down, and freeze. Add more filtered water to fill halfway, and refreeze. Fill to the top, and freeze again.
WHITE PEACH SANGRIA
Ingredients
1 bottle Sauvignon Blanc
1½ cups white cranberry juice
½ cup peach Schnapps
Juice of 2 fresh lemons
1 tbs fine sugar
2 peaches, peeled, pitted and cut into wedges
1 navel orange, peeled and cut into thick slices
2 pints fresh raspberries or strawberries, well-rinsed
Preparation
Combine wine, juice, schnapps and lemon juice in a cold gallon pitcher. Add sugar, peaches and oranges. Stir well and refrigerate overnight. Pour into 8-inch Mason jars or glasses filled with crushed ice. Garnish with fresh berries and couture ice cubes. Serves 4. Wrap a rose in ribbon tied to a favorite love or gratitude quotation. One of my favorites: “The mother’s heart is the child’s schoolroom.” Henry Ward Beecher, US Congressional clergyman
Boiling jars is an important and easy process to preserving food once you get the hang of it!
Boiling jars ensures any contaminants in the jars are killed.
The heat created in the jars guarantees high temperatures after removing them jars from hot water to best seal your yummy creations in an airtight container. (The heat rapidly escapes taking any remaining air out of the jars.)
Prepare boiling water bath and 4 regular Mason Jars (500 ml). Fill stock pot and opened jars with water to cover. Bring to a boil.
Place lids in a small saucepan. Cover with water and gently simmer over low heat. While the jars and lids are being boiled in hot water bath, prepare recipes.
When recipe is complete, remove jars and lids from hot water bath using tongs. Place on towel-lined counter.
Carefully fill jars with your recipe filling leaving ¼-inch to ½-inch headspace between your filling and the top of the Mason jar.
Wipe any excess filling off jars with a damp towel then apply lids and screw them tightly onto the jars.
Place sealed jars back into hot water bath and return water back to a boil. Boiling time depends on individual recipe.
Remove jars from hot water bath and gently place onto towel-lined counter to cool completely. (The center of the lids might be concave from the vacuum seal.) Store in refrigerator for 2 weeks. Enjoy.
Citrus Marmalade in a Jar
CITRUS MARMALADE IN A JAR Prepared in 55 minutes or less plus overnight to cool.
Ingredients
4 lbs fresh citrus such as 5 blood oranges or Clementines, 3 grapefruits, 4 lemons
6 cups fine granulated sugar
Zest of select citrus fruit
Preparation
After citrus is zested, place all zest into a saucepan with 2 quarts of filtered water. Bring to a boil over medium-high heat. Reduce heat to simmer and cook 20 minutes until zest ribbons are soft and tender. Set aside. When cool, drain over a sieve and reserve citrus liquid and zest pieces in two separate bowls.
While zest is simmering, cut citrus into segments removing all the white pith, membranes and seeds. Collect fruit segments and all their juices in a large bowl.
Combine drained citrus zest pieces, fruit segments, juice, 4 cups of reserved citrus liquid and sugar into a stockpot. Bring to a boil and cook 30 – 40 minutes until liquid temperature reaches 220°F.
Stir regularly to prevent bottom from scorching. As soon as citrus marmalade reaches 220°F, immediately remove the pot from the heat.
Stir cooked marmalade for 30 – 60 seconds with a wooden spoon to distribute zest pieces. Ladle or funnel marmalade into prepared Mason jars. Apply lids and rings and place into stockpot’s hot water bath for 10 minutes. Remove, cool overnight and store in refrigerator.
Surprise mom at brunch with her favorite muffins, brioche or golden toast aside her very own Jar of Love! Decorate jar with fanciful ribbon attached to a photo of you and Mom.
Walnut Ginger Granola Parfait
WALNUT GINGER GRANOLA PARFAIT Prepared in 30 minutes or less.
Ingredients
4 cups old-fashioned rolled oats
1½ cups raw walnuts, chopped (can substitute with fresh pecans or almonds)
1 tsp ground ginger powder
¼ tsp Sea salt
¼ cup Sunflower, Safflower or Canola oil
½ cup agave nectar or maple syrup
2 egg whites, whipped until light and frothy
1 cup crystallized ginger, finely chopped
Edible flowers for garnish, (I like pansies, geraniums or marigolds)
Plain Greek yogurt for parfait
Preparation
Preheat oven to 325°F.
Combine oats, chopped nuts, ground ginger and Sea salt in a large bowl. Toss well with hands or silicone spatula until ingredients are mixed. Pour oil into the bowl. Pour agave nectar into the bowl. Mix well with spatula until ingredients are incorporated.
Add whipped egg whites to bowl and toss mixture to coat.
Spread granola onto a baking sheet. Bake until golden brown, approximately 30 minutes. Make sure to toss granola every 8-10 minutes during the baking process to evenly cook.
Remove from oven and sprinkle crystallized ginger over the hot granola. Stir quickly then allow granola to cool completely for several hours.
Spoon plain yogurt into a glass parfait cup. Top with granola and garnish with an edible flower. Seal extra granola into Mason jars. Good for 10 days. Take an extra edible flower and place it on mom’s pillow before she goes to bed.
Don your hats, take your seats and gallop into the 139th annual Kentucky Oaks & Derby this Friday and Saturday, May 3 – 4. With celebrities and visitors from all around the world elbow to elbow, playbook to playbook and great bites to go ’round, feel part of the Churchill Downs revelry in the comfort of your own home. In great southern tradition, gather friends and family; sip and eat; watch and cheer. Here are three of my more “figure-friendly” Derby favorites: Sassy Sips, Savory Rosemary Pecans, Slow Cooked Collard Greens and Pork Tenderloin with Spiced Bourbon Sauce.
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVEyour life! CELEBRATE your culinary creativity! PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!
My Old Kentucky Home, Three Dog Night
Let the Drummer Kick, Citizen Cope
Kentucky Woman, Neil Diamond
Derby Days, Amplify This
Run for the Roses, Dan Fogelberg
THE PERFECT PITCHER OF MINT JULEPS Prepared in 25 minutes.
Ingredients
4 cups Bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar
Preparation
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces Bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whiskey. Dip the bundle again and repeat the process several times.
To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
To prepare mint julep mixture, pour 3 1/2 cups of Bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the Bourbon. Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added.
You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
To serve the julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep. When frost forms on the cup, pour the refrigerated julep mixture over the crushed ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.
BOURBON SMASH Prepared in 5 minutes.
Ingredients
1 container fresh raspberries, for drink and skewer
1 Tbs superfine sugar
1 lime, cut into small wedges
4 fresh basil or mint leaves
Crushed ice
Chilled 10-oz tumbler
¼ cup Bourbon
Preparation
Place fresh raspberries, sugar, lime wedge and fresh basil or mint into a chilled 10-oz tumbler. Gently press raspberries against sides of tumbler to release their juices. Fill tumbler with crushed ice and Bourbon. Stir and serve with skewer of fresh raspberries topped with lime wedge. Serves 1.
SAVORY BUTTERED PECANS Prepared in 15 minutes plus 30 minutes to cool.
Remove saucepan from heat. Stir in pecan halves. Coat well. Arrange pecans in a single layer on a baking sheet. Sprinkle with Sea salt and sugar.
Bake pecans for 10-12 minutes or until toasted and toss pecans after baking for 5 minutes. Sprinkle with rosemary and lemon zest. Bake 2 more minutes. Cool completely on baking sheet. Store in an airtight container.
SLOW COOKED COLLARD GREENS Prepared in 15 minutes plus 1 hour to simmer.
Ingredients
2 large bunches Collard greens
3 Tbs Extra Virgin olive oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and smashed
2 bay leaves
1 smoked ham hock
2 quarts low-sodium chicken broth, warmed in a saucepan
2 Tbs cider vinegar
1 tsp sugar
Kosher salt and freshly ground black pepper to taste
Preparation
Remove any tough stalks and stems from the collards. Discard any leaves that are bruised or yellow. Wash 2 or 3 times the collards thoroughly in cold water to remove the grit or until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to lightly brown, 8 – 10 minutes. Pack in the Collard greens, pushing them down into the pot with a wooden spoon.
Add the warm chicken broth broth, vinegar and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower heat to a simmer, cover the pot, and allow to cook for 45 minutes. Taste the broth and check for desired seasoning. Add Kosher salt and pepper as needed. Cover and let cook for 15 more minutes. Remove the bay leaves and serve in a cast iron skillet. Serves 6.
Kentucky Derby Pork Tenderloin with Spiced Bourbon Sauce
PORK TENDERLOIN WITH SPICED BOURBON SAUCE Prepared in 30 minutes or less plus overnight to marinate.
Ingredients
¼ cup Kentucky Bourbon
¼ low sodium soy sauce
¼ light brown sugar
2 cloves garlic, peeled and chopped
¼ Dijon mustard
½ tsp ground ginger
2 tsp Worcestershire sauce
¼ cup vegetable oil
Hot sauce to taste
2 lbs pork tenderloins
Preparation
In blender or food processor, combine bourbon, soy sauce, light brown sugar, garlic, mustard, ginger powder, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
Place tenderloin and marinade in a large food storage bag. Refrigerate overnight to marinate, flipping bag once after 4 hours. Cook 4 inches from a hot charcoal fire for 20 – 25 minutes or until the pork has reached 165°F internally. The meat should no longer pink in the center. Baste with marinade occasionally while cooking. Slice tenderloin into½-inch thick pieces to serve. Garnish with fresh sprigs of rosemary. Serves 6.
Celebrating Earth Day with Park Maitland School 2nd Graders
This year marks the 43rd anniversary of Earth Day, founded by Senator Gaylord Nelson. Meals on Heels by Mindy, a Healthy 100 business, was thrilled to partner with Park Maitland School and ECOBAGS® brand to help celebrate and educate children about the ever-important responsibility of taking care of our planet — together. Over 650 elementary school children, faculty, staff and parents joined in the school’s celebratory program which highlighted actions students and adult leaders can commit to practicing to help protect and conserve our planet for future generations.
The goal with our “Don’t Worry, Eat Happy” school program is to equip children with knowledge, food and fun that strengthens good choice making for mind-body-spirit excellence. Our themed Earth Day ECOBAGS Art Project included all 2nd-grade student participation. The winning design received an Earth Day food party for the prized student’s classmates and hands-on educational recipe seminar hosted by Mindy. After all, the kitchen is both a place of unity and classroom for education about food. The lessons learned (like eating rainbow colors for health) returned home and were shared with parents and the community where a constructive and proactive dialogue about local food systems and benefits of eating fresh ingredients became a natural part of kitchen table talk.
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL. ENTERTAIN WELL.
LOVE your life! CELEBRATE your culinary creativity! PLAYwith a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!
Mercy, Dave Matthews Band
Big Yellow Taxi, Joni Mitchell
ABC, The Jackson 5
This Land Is Your Land, Peter Paul & Mary
Down to Earth, Peter Gabriel
Joy to the World, Three Dog Night
EDIBLE FLOWERS
Flowers are a colorful way to add fun to food. Although not all flowers are edible, those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists) should never be eaten.
Some of the more popular edible flowers are: the peppery-flavored nasturtiums; chive blossoms, which taste like a mild, sweet onion; pansies and violas, both with a flavor reminiscent of grapes; and perfumy, sweet roses. Edible flowers turn the ordinary into the extraordinary…artful, playful, fun!
Here are some of my favorite edible flowers, Don’t Worry, Eat Happy!
Basil
Chive blossoms
Daylily
Geraniums
Lavender
Lilac
Marigold
Mint
Nasturtiums
Pansies
Rose
Rosemary
Sage
Squash
Violas
Citrus Fennel & Flower Salad
CITRUS FENNEL AND FLOWER SALAD
Prepared in 10 minutes or less.
Ingredients
1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large fennel bulb, halved, cored and thinly sliced
3 Tbs freshly squeezed citrus juices
¼ cup Extra Virgin olive oil
¼ cup packed fresh basil leaves
Kosher salt and freshly ground black pepper ⅓ cup Spanish Marcona almonds, chopped (walnuts can be substituted here)
Edible flowers for garnish
Preparation
Hold an orange over a large bowl and cut along the white pith on both sides of each segment. Free the segments and place them into a large sieve. Repeat with the grapefruit. Squeeze the fruit membranes over the large bowl to extract juices. Reserve the juices in the bottom of the bowl and set aside. Place the fruit segments and thinly sliced fennel in a salad bowl. Set aside.
In a blender or small food processor, blend together the oil, basil leaves and 3 tablespoons of the reserved citrus juices until smooth. Season with salt and pepper to taste. Pour over the fruit and fennel slices. Add the chopped Marcona almonds. Gently toss until all the ingredients are coated. Garnish with edible flowers. Serves 4.
Don’t Worry Eat Happy: Earth Day Party with PMS 2nd Graders
SPRING PEA MEDLEY IN LETTUCE CUPS Prepared in 15 minutes or less.
Ingredients
8 oz snow peas
1¼ lbs English peas, shelled (1½ cups) or 1 (10-oz) package frozen petite peas, thawed
2 Tbs Extra Virgin olive oil
1 Tbs unsalted butter
4 large scallions, outer layer and ends removed, finely chopped
1¼ tsp kosher salt, ½ tsp freshly ground pepper
1 tsp freshly grated lemon zest, 2 tsp fresh lemon juice
Fresh mint finely chopped for garnish
**6 Bibb lettuce leaves for edible cups.
Preparation
Trim ends of snow peas. Cut snow peas diagonally into thirds.
Heat both Extra Virgin olive oil and butter in a large heavy skillet over medium-high heat until the butter melts. Add the scallions and cook, stirring occasionally, until they start to lightly brown, approximately 3 – 4 minutes.
Add the prepared snow peas, English peas, salt and ground pepper. Cook, stirring occasionally, until all the peas are tender and bright green, 3 – 5 minutes.
Remove the skillet from the burner and gently stir in the lemon zest and juice. Set aside and keep warm. Garnish with chopped mint. Spoon into individual Bibb lettuce leaves. Serves 6.
GREEN MACHINE EARTH DAY SMOOTHIE
This vibrant and nutrient rich smoothie is packed with light and fresh Spring flavors. It also has rich anti-inflammatory compounds from pineapple as well as essential fatty acids, Omega-3 and Omega-6, from Chia seeds. Chia seeds also provide extra protein to boost your energy levels.
Ingredients
1 cup fresh cut pineapple or defrosted frozen pineapple chunks
1 apple, peeled, seeded and sliced
1 large handful baby spinach, washed and dried
1 banana, peeled and cut into pieces
1 cup almond milk
1 scoop Chia seeds
1-2 handfuls of ice
Preparation
Place all ingredients in blender for 45 – 60 seconds. Liquefy and pour into cups. Enjoy with a colorful straw! Serves an 8-oz glass.
Chilled Asparagus Soup Spoons with Herbed Goat Cheese
DON’T WORRY, EAT HAPPY
Let versatile asparagus and kale grace Spring’s weeknight table in a refreshing soup or warm meal as they turn on the culinary spotlight. There’s no turning back once you discover the delicious, earthy flavors and multiple textures of these garden delights in a chilled soup and fuss-free irresistible quiche.
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVE your life! CELEBRATE your culinary creativity! PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!
Lovely Day, Bill Withers
Shiver, Natalie Imbruglia
Pyramids, Frank Ocean
Blurred Lines, Robin Thicke
Money Can’t Buy It, Annie Lenox
CHILLED ASPARAGUS AND GOAT CHEESE SPOONS Prepared in 25 minutes or less.
Ingredients
4 cups low sodium chicken stock
1 Tbs Extra Virgin olive oil
1 cup leeks, white parts only, split, well-rinsed and thickly sliced
¼ cup baking potatoes, peeled and cut into ¼-inch cubes
24 jumbo asparagus, hard end of stems discarded, cut into ½-inch slices
2 sprigs fresh flat-leaf parsley leaves, chopped
Kosher salt and fresh ground pepper to taste
4 oz goat cheese, softened to room temperature
2 Tbs fresh basil leaves, finely chopped (chopped chives, garnish option)
Preparation
Heat the chicken stock in a large sauce pot. Warm the olive oil in a sauté pan over medium heat. Sweat the leeks for 5 – 7 minutes until soft (do not let them color).
Add the hot chicken stock, diced potato and a healthy pinch of salt. Bring to a boil and cook for 7 – 8 minutes. Add the asparagus slices and parsley leaves and boil at high heat until tender, about 5 minutes.
Pour soup into a blender until half full. Carefully blend the soup until smooth. Season to taste with salt and pepper. Over a fine mesh sieve, strain soup over a large bowl. Repeat the same process until all the soup is blended and strained. Place the bowl over an ice bath to cool to maintain its bright, vibrant green color. When cooled, cover and refrigerate until ready to serve.
In a small bowl combine softened goat cheese with chopped basil leaves. Mix until well-incorporated. Add a pinch of Kosher salt and fresh ground black pepper to taste. Set aside.
Using a small melon baller sprayed with nonstick spray, scoop goat cheese dollops onto a parchment paper lined cookie tray. Place cheese tray in freezer to cool for a few minutes. Gently ladle chilled soup into individual white spoons. Garnish each soup spoon with a chilled goat cheese ball and strand of fresh chopped chive. Drizzle each spoon with a touch of olive oil. Serve immediately. Serves 12.
CARAMELIZED FENNEL, KALE AND GOAT’S CHEESE QUICHE Prepared in 75 minutes or less.
Ingredients
½ cup sherry vinegar
½ cup light brown sugar
Kosher sea salt and pepper to taste
1 large fennel bulb, cleaned and halved, cut into wedges
2 eggs, room temperature
1 cup heavy cream
1 tsp Dijon mustard and ⅓ cup goat’s cheese, softened
Store bought puff pastry dough, thawed
1 oz kale leaves, rinsed, dried, blanched and chopped
Preparation
Preheat oven to 425°F.
Place sherry vinegar.light brown sugar, Kosher salt and fresh ground pepper into a deep-sided baking tray. Add fennel slices, cut-side down. Roast for 35-40 minutes, turning once until sticky and fork-tender. Reduce oven to 350°F.
Place eggs, mustard, cream, salt and fresh ground pepper in a bowl. Whisk vigorously to combine. Set aside.
Trim thawed pastry dough and line a lightly greased 11-inch x ¾-inch rectangular tarte pan (with removable bottom), overlapping the pastry sheets in the center.
Top with blanched kale, roasted fennel, cut-side up. Gently pour egg mixture over top. Place spoonfuls of goat cheese around the fennel slices. Bake for 40 minutes or until golden brown and set. Serves 4.
Passover is upon us and what better way to tip our hat to ancient history than with great tasting, fuss-free matzoh recipes! We had fun playing Pesach on CBS New York with kid-friendly, tasty and nutritious recipes the whole family could enjoy. Celebrate the holidays with three of my favorite matzoh recipes: Mushroom Matzoh Brie, Matzoh Granola and Dark Chocolate-Peanut Butter Matzoh. Happy Passover!
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVE your life! CELEBRATE your culinary creativity! PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!
Tradition, Fiddler on the Roof
This Is One of Those Moments, Yentl
Food Glorious Food, Oliver
Be Our Guest, Beauty and the Beast
Suppertime, You’re a Good Man Charlie Brown
Mushroom Matzoh Brie
SINGLE SERVING MUSHROOM MATZOH BRIE
Prepared in 25 minutes or less.
Ingredients
2 Tbs unsalted butter
4 Matzohs
8 large eggs, room temperature
1 medium shallot, peeled and minced
¼ cup thinly sliced mushrooms, I like Crimini and Shiitake
1½ Tbs freshly thyme, chopped
1 tsp kosher salt
Freshly ground pepper to taste
4 Two-inch deep by four-inch diameter molds, circular works best
Preparation
Preheat oven to 350°F.
Over medium heat, add to a small skillet 1/2 tablespoon of butter. Add shallots and sauté until translucent. Add sliced mushrooms and sauté until browned. Set aside. Gently crumble Matzohs over a fine mesh colander. Run cool water over the crumbled matzohs until softened, but not mushy. Drain off excess liquid. Transfer to a medium sized bowl.
Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula. Add the remaining butter to a large non-stick skillet over medium heat. Once melted grease the molds with melted butter and paper towel. Carefully spoon the Matzoh mixture evenly inside each of the molds.
Using a wooden spoon lightly pack the filling inside. Bake until springy and golden on top, approximately 20 minutes. Garnish with chopped chives and pair with Spring greens. Serve immediately. Serves 4.
Sweet Matzoh Granola
SWEET MATZOH GRANOLA
Prepared in 35 minutes or less.
Ingredients
½ cup honey or maple syrup
3 sheets Matzohs, crumbled (whole wheat matzoh is an option)
1/8 cup coconut oil or unsalted butter
1½ tsp ground cinnamon
½ tsp salt
½ cup unsalted pumpkin seeds, pepitas
½ cup slivered almonds
½ cup raw pecans or walnuts
3 Tbs white sesame seeds
½ cup dried fruit such as cranberries, pitted dates or apricots, chopped
Preparation
Preheat oven to 300°F.
Line a baking sheet with parchment paper and set aside.
In a large pot, heat honey and coconut oil over medium heat until completely combined. Remove from heat. Stir in crumbled matzohs, all nuts and seeds into mixture. Continue stirring until ingredients are all evenly coated.
Spread the mixture on the prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes. The granola should be golden-brown when done.
Remove from oven, let cool completely, then break into smaller pieces. Gently toss in chopped dried fruit. Granola will keep in an airtight container for up to 2 weeks. Makes about 3½ cups granola. Divide into bowls for a quick breakfast with yogurt or scoop into glass mason jars and adorn with ribbon for festive Passover gifts.
Dark Chocolate Peanut Butter Covered Matzoh
DARK CHOCOLATE PEANUT BUTTER COVERED MATZOH
Prepared in 15 minutes or less.
Ingredients
10 oz dark chocolate, chopped
Peanut-Butter Filling:
1 cup Confectioners’ sugar
1 cup all-natural creamy or crunchy peanut butter
½ cup packed light brown sugar
2 Tbs unsalted butter, softened to room temperature
1 tsp vanilla extract
Preparation
In a small bowl, combine Confectioners’ sugar, peanut butter, light brown sugar, butter and vanilla. Gently spread peanut butter mixture onto the center of each piece of matzoh. Set aside.
Melt chopped chocolate over medium heat in a glass bowl over a double-boiler or pot of simmering hot water. Gently spread melted chocolate with a small spatula over the peanut butter and all over matzoh until completely covered. Allow matzoh to cool. Repeat with melted chocolate on the other side of each piece of matzoh. Allow matzohs to cool on a parchment paper lined cookie sheet. Serve when chocolate has set.
Despite winter going out like a lion, Spring is just around the corner! When comfort food is paired with vibrant seasonal primers, like fresh spring peas, a new lease on culinary life is in hands’ reach. This family favorite meal, Grandma’s Ketchup-Glazed Meatloaf with a Spring Pea Medley, will turn any cold day’s frown upside-down.
And find out what produce (like rhubarb, technically a vegetable, is often used in desserts and pies), is perfect this season.
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL. FEEL WELL.ENTERTAIN WELL.
LOVEyour life! CELEBRATEyour culinary creativity! PLAYwith a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!
Nothing looks and tastes more like Spring then vibrant fresh peas. A colorful side dish or quick add to fresh salads, peas and all their varieties make cooking in early Spring an easy go-to delight.
GRANDMA’S MEATLOAF WITH SPRING PEA MEDLEY Prepared in 10 minutes plus 1.15 hours to cook.
Ingredients
2 lbs lean ground beef
½ lbs ground pork
1 Tbs Extra Virgin olive oil or Grapeseed oil
1 small carrot, peeled and diced
2 celery stalks, rinsed and diced
1 medium yellow onion, peeled and chopped
½ cup ketchup
½ cup seasoned dry breadcrumbs
2 eggs, room temperature and whisked until foamy
2 Tbs Worcestershire sauce
2 tsp dried oregano
2 tsp dried basil
1½ tsp garlic powder
1 tsp salt
¼ tsp Cayenne pepper
¾ tsp black pepper
Extra ketchup to spread atop meatloaf before cooking
Preparation
Preheat oven to 350°F.
Over a medium hot skillet or sauté pan, add oil. Next add diced carrots, celery and chopped onions. Sauté, approximately 5 minutes. Set aside and allow to cool.
Gently combine ground meats with sautéed vegetables, ketchup, breadcrumbs, eggs, Worcestershire sauce, oregano, basil, garlic powder, salt and peppers in a large bowl.
Pack meat mixture into 9x5x3-inch glass bread loaf pan. Spread ketchup on top of uncooked meatloaf with a spatula.
Bake until meatloaf is firm to touch in center, golden brown on top and has pulled away from sides of pan, approximately 1 hour and 15 minutes.
Transfer to platter. Cut crosswise into slices. Serve with Spring Pea Medley. Serves 6.
SPRING PEA MEDLEY
Prepared in 15 minutes or less.
Ingredients
8oz snow peas
1¼ lbs English peas, shelled (1½ cups) or 1 (10-oz) package frozen petite peas, thawed
2 Tbs Extra Virgin olive oil
1 Tbs unsalted butter
4 large scallions, outer layer and ends removed, finely chopped
1¼ tsp kosher salt
½ tsp freshly ground pepper
1 tsp freshly grated lemon zest
2 tsp fresh lemon juice
Fresh flat-leaf parsley, chopped for garnish
Preparation
Trim ends of snow peas. Cut snow peas diagonally into thirds.
Heat both Extra Virgin olive oil and butter in a large heavy skillet over medium-high heat until the butter melts. Add the scallions and cook, stirring occasionally, until they start to lightly brown, approximately 3 – 4 minutes.
Add the prepared snow peas, English peas, salt and ground pepper. Cook, stirring occasionally, until all the peas are tender and bright green, 3 – 5 minutes.
Remove the skillet from the burner and gently stir in the lemon zest and juice. Set aside and keep warm. Garnish with chopped parsley. Serves 6.
DID YOU KNOW?
Spring Peas!
One of Thomas Jefferson’s favorite vegetables was the English pea. He planted more than 30 varieties of it in his garden at Monticello. His vegetable garden evolved over many years, beginning in 1770 when crops were first cultivated along the contours of the slope. For Jefferson, the vegetable garden was a kind of laboratory where he could experiment with imported squashes and broccoli from Italy, beans and salsify collected by the Lewis and Clark expedition, figs from France, and peppers from Mexico. He would grow as many as twenty varieties of bean and fifteen types of English pea.
Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called “nitrogen fixing” crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer.
Peas also contain a unique assortment of health-protective phytonutrients. One of these phytonutrients—a polyphenol called coumestrol—has recently come to the forefront of research with respect to stomach cancer protection. Unique phytonutrients in green peas also provide us with key antioxidant and anti-inflammatory benefits.
KITCHEN AND ENTERTAINING INSPIRATION
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
On Monday, March 25 in the 6:00 a.m. ET hour, Meals on Heels by Mindy will visit the CBS 2 News This Morning “In the Kitchen” set with some tasty Passover recipes the whole family will love. Check your local listings and be sure to watch!
Apps will make your life so much easier if you pick the right ones. When we’re talking about food – the right apps can make your life more delicious too!
Here are a few of my favorite food apps that you should try:
Matchbook: Many of us have an ongoing list of restaurants you’d like to try or go back to somewhere. But if you have trouble finding it when you’re on the go then this app is perfect for you. It keeps all of your favorite places in one spot and you can specify if you’ve been or want to go and can put in all your own notes. It also syncs with Yelp and Foursquare so you can read reviews. The best feature is the “I’m walking by it” button. Whenever you are near a restaurant you want to save just tap that button and hang onto that spot forever.
FreshDirect: If you’re in New York, New Jersey, Connecticut or Pennsylvania you are in luck – FreshDirect will deliver to you. This service makes grocery shopping a snap. Use their app to add your favorite items to your cart and stock up for the week. There are premade meals and recipe ideas too.
Fooducate: This app allows you to scan hundreds of food products and find out all about it. Once you scan an item up pops information about the nutritional value as well as a letter grade. This is a great tool for grocery shopping and a way to help decode the labels. It’s like having a nutritionist in your pocket.
OpenTable: If you’re planning a date night or need a quick bite to eat then OpenTable will help you find the perfect restaurant. It’s database will allow you to make reservations in dozens of cities around the world. For each reservation you make you will earn points that you can trade in for dining dollars.
Evernote Food: This will help you find, save and send restaurant ideas and recipes. There are thousands of recipes with pictures to search through or you can add your own. Evernote Food has a search option that allows you to find and save restaurants in any city. You can also take photos of your creations or prepared meals and share them with friends. It also integrates with the original Evernote app and syncs all your recipes.
Paula Rizzo is a senior television producer in New York City and founder of ListProducer.com. She’s an Emmy Award winner and attributes much of her success to her compulsive list making. She makes lists for everything and started ListProducer.com to help others become more organized, focused and efficient, while being less stressed. Follow her on Twitter and connect on Facebook.
Meals on Heels had more than a little fun with internationally bestselling author Jackie Collins at her “The Power Trip” media event at Yotel in Midtown on February 11. We dished, we tweeted, we drank, we played pop culture trivia! And I did what I do best…I made decadent Milk Chocolate Grand Marnier Truffles for The Power Trip gift bags while sharing favorite tunes.
We sat down with Jackie to discuss her 29th book, which just made The New York Times Bestseller List, and her future cookbook featuring none other that fan favorite character Lucky Santangelo.
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVEyour life! CELEBRATEyour culinary creativity! PLAYwith a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Summertime, Will Smith
Touch My Body, Mariah Carey
Desafinado, George Michael
Paradise, Sade
Mas y Mas, Robi Draco Rosa
Cariño, Jennifer Lopez
Fragil (Portuguese), Sting
Primavera, Santana
Let’s Get It On, Sir Charles Jones
For more songs on Jackie’s The Power Trip playlist, click here
1) So I hear you’ll have a cookbook coming out next year based on your famed powerhouse protagonist Lucky Santangelo. What’s cooking in Lucky’s kitchen?
So many delicious things! Mainly Italian. And I have written scenes between the Santangelo family members, plus tips on entertaining and great illustrations of Lucky herself.
2) I understand that when you cook, you’re cooking for an army of family and good friends. Tell us, what are some of your favorite family-friendly meals to whip up in your kitchen?
Roast lamb with incredible English roast potatoes, thick gravy and assorted vegetables. My meatballs also rock!
3) What’s the one food you must have in your refrigerator or pantry?
Eggs – because one can always whip up something fabulous. Smoked salmon. And cream cheese – preferably shipped.
4) I know that chocolate is your guilty pleasure. Who are some of your favorite chocolatiers?
Milk Chocolate Grand Marnier Truffles
Teuscher in Beverly Hills – so good, especially the milk chocolate orange sticks. Reese’s Peanut Butter Cups. Cadbury Fruit & Nut Milk Chocolate Bars.
5) What tunes are playing in your kitchen when cooking?
Probably Usher, Beyonce and Drake. Always something upbeat.
6) Coffee or tea?
Green tea all the way!
7) Cake or cookies?
Both! Love to dunk cookies in my tea. And red velvet cake is always a favorite.
8) Favorite restaurants in LA?
Mr. Chow, Craig’s on Melrose, and Piccolo Paradiso on Beverly Drive.
9) Who would you love to have a long leisurely lunch with?
Angelina Jolie – ’cause she freakin’ rocks!
10) Who would you love to enjoy a martini with?
Ben Affleck because he’s such a good director and I would like to question him about which he prefers – acting or directing.
So you may not be going to the legendary Vanity Fair Oscar Party, but that doesn’t mean you can’t have a glamorous evening right in the comfort of your own home. With a few simple yet decadent recipes, some entertaining innovation and an Oscar-nominated playlist, you can have the same glow of your favorite Hollywood star. Better yet, check out my recent segment on The Daily Buzz, to find out how your Oscar party can be easy, affordable and family-friendly…and absolutely dazzling!
Let’s Play!
Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!
EAT WELL.FEEL WELL.ENTERTAIN WELL.
LOVEyour life! CELEBRATE your culinary creativity! PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
“Before My Time” from Chasing Ice, Music and Lyric by J. Ralph
“Everybody Needs A Best Friend” from Ted, Music by Walter Murphy; Lyric by Seth MacFarlane
“Pi’s Lullaby” from Life of Pi, Music by Mychael Danna; Lyric by Bombay Jayashr
“Skyfall” from Skyfall, Music and Lyric by Adele Adkins and Paul Epworth
“Suddenly” from Les Misérables, Music by Claude-Michel Schönberg; Lyric by Herbert Kretzmer and Alain Boublil
CRUDITES SHOOTERS WITH TZATZIKI DIP Prepared in 10 minutes.
Ingredients
2 cups Greek yogurt
1 large cucumber, peeled
2 garlic cloves, minced
2 Tbs fresh lemon juice
3 Tbs olive oil
1 Tbs fresh mint, finely chopped
1 Tbs fresh dill, finely chopped
Coarse sea salt and fresh pepper to taste
Preparation
Grate the cucumber through the medium holes into a large mixing bowl. Squeeze out any excess water from the grated cucumber and discard liquid. Add a pinch of sea salt and toss to combine.
Add the Greek yogurt, garlic, lemon juice, olive oil, mint and dill. Season with fresh pepper and toss to combine. Cover and refrigerate for a few hours.
Transfer dollops of prepared dip into the base of each shooter glass. Garnish with sticks of cucumber, celery, peppers and sprigs of fresh dill. Serve immediately. Makes 2½ cups.
BEEF SLIDERS WITH ARUGULA, HORSERADISH AND RED ONION CHUTNEY Prepared in 20 minutes.
1½ lbs ground beef
2 Tbs fresh flat-leaf parsley, chopped
1 tsp salt
¼ tsp freshly ground black pepper
12 brioche rolls, split and toasted
2 cups baby arugula leaves
2 Tbs prepared horseradish
1 Tbs fresh squeezed lemon juice
*Option, garnish with shredded Gruyere cheese
Preparation
In a large bowl, combine beef, parsley, salt, and pepper; mix well. Shape meat mixture into 12 patties slightly larger than the rolls.
Lightly grease the rack of an indoor grill pan. Preheat pan over medium heat.
Place patties on the grill pan, half at a time if necessary. Cook 8-10 minutes turning patties once halfway through the cooking time.
Mix horseradish with fresh lemon juice until combined in a small bowl. Set aside.
Serve in rolls with fresh baby arugula leaves, red onion chutney and horseradish spread Makes 12 sliders. *Garnish with shredded Gruyere cheese before serving.
RED ONION CHUTNEY Prepared in 30 minutes.
Ingredients
8 red onions, finely sliced
2 chiles, finely slices
½ cup balsamic vinegar
½ cup white wine vinegar
¾ cup light brown sugar
Pinch of salt and pepper
Extra Virgin olive oil
Preparation
Heat a little oil in a large pan and fry the onions and chilies until lightly browned. This should take approximately 20 minutes. Pour in the vinegars and sugar. Season to taste with salt and pepper.
Cook over a medium heat for 30 minutes. Remove from heat once mixture is thick enough to adequately coat the back of a wooden spoon. Makes 2 jars.
BUBBLY BAR
Cava, sparkling wine, stemware
Nonalcoholic sparkling cider like Chateau de Fleur or Ariel Brut ($6)
Skewers of grapes and fresh strawberries
Gold dusted truffles
GOLD DUSTED TRUFFLES Prepared in 15 minutes plus 1 1/2 hours to cool.
Ingredients
7 oz milk chocolate, coarsely chopped
2 Tbs heavy cream
1 cup Valhrona dark chocolate coins (2 Tbs fresh lemon juice, paintbrush and edible gold dust for garnishing cooled truffles)
Preparation
Place the milk chocolate and heavy cream into a medium glass bowl. Place the bowl over a medium saucepan half-filled with simmering water to make a double-boiler. Make sure the glass bowl does not touch the simmering hot water.
Stir with a wooden spoon until chocolate melts and the mixture is smooth. Remove bowl from heat. Cover with plastic wrap and place in the refrigerator for 1 hour or until firm enough to roll into balls.
Line a tray with non-stick baking paper. Use a teaspoon scoop out 1½ teaspoonsful of the chocolate mixture and use your hands to roll into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the refrigerator for 30 minutes or until firm.
Place the dark chocolate coins in a heatproof bowl over a saucepan of simmering water making sure the bowl does not touch the water. Using a wooden spoon, stir for 5 minutes or until chocolate is melted and smooth. Remove from heat.
Line a baking tray with non-stick paper. Use a fork to dip a truffle into the melted chocolate to evenly coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess melted chocolate.
Transfer to the lined tray. Set aside for 30 minutes to set. Dip small paintbrush into lemon juice and paint truffles. While wet, sprinkle gold dust atop each truffle. Allow truffles to dry completely before serving.
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About Mindy
For lifestyle and entertaining expert Mindy Kobrin, cooking,
wellness and celebrating are a family affair. Her lifestyle philosophy can be
distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary
expertise with international flair, Mindy aims to create nothing short of a
movement: to arm children, moms and dads with the information and inspiration to
shop for nutritious, seasonal foods and transform them into chic, memorable,
family-friendly experiences – and have a great time doing it...together. As
founder of the acclaimed cooking and entertaining website mealsonheelsbymindy.com,
Mindy's mission is twofold: to teach parents to feed their families with style... see more
