Category Archives: Health

Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

collard_green_salad

Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Thanksgiving Side Dish

 

Looking for a Quick & Easy Thanksgiving Dinner side dish?

 

greenbeans

You’re in luck! Fresh (or flash frozen) string beans and smoked bacon makes this dish a crowd pleaser!

String Beans & Bacon

Yields 6 servings

Recipe by Chef Jennifer Hill booker

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

3 pounds fresh sting beans
½ pound smoked cooked bacon, crumbled
1 1/2 -2 cups chicken stock, plus more if needed
1 small dried cayenne pepper

salt and freshly ground black pepper, to taste
Directions:
Remove the ends from the beans, snap in half, place into a colander and rinse with cold water. Set aside to drain.
In a large cast iron Dutch oven, combine the string beans, bacon, water, and cayenne and black pepper.

Cover tightly and cook over medium-low heat, for about 20-25 minutes, or until the beans are soft and tender.

Adjust seasoning with pepper and additional salt, as needed.

Baby It’s Cold Outside! Winter Pumpkin Soup to Warm the Soul!

Chef Jennifer Booker Cookbook

 

Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips

Recipe by Chef Jennifer Hill Booker

Serves 4

Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a 350° F oven. The roasting softens the vegetable and reinforces its natural sweetness. The addition of stock and cream gives the soup a velvety smoothness, and the croutons and bacon chips add a nice crunch.

Ingredients:

2 tablespoons olive oil

6 slices of Hickory smoked bacon, cut into 1-inch strips

2 sprigs fresh rosemary

1 tablespoon unsalted butter

1⁄2 medium white onion, diced

1 clove garlic, minced

2 cups roasted pumpkin, mashed, or unsweetened pumpkin puree

2 1⁄2 cups chicken stock

Sea salt and freshly ground black pepper, to taste

1⁄2 cup heavy cream

2 cups stale bread, cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1⁄4 cup grated Parmesan cheese

1⁄4 teaspoon red chili flakes

Freshly ground black pepper

Directions:

In a large stockpot over medium heat, add 2 tablespoons of olive oil. Add the bacon and cook for 5 to 6 minutes, then add the rosemary and cook an additional 4 to 5 minutes, or until the bacon is golden and crispy and the rosemary leaves are lightly browned.

Drain the bacon and rosemary on a paper towel. Remove the rosemary leaves from the stems and roughly chop the leaves, discarding the stems. Set the rosemary aside. Discard all but 1 tablespoon bacon grease from the stockpot. Set the bacon chips aside while you make the pumpkin soup.

Add the butter, onion, and garlic to the bacon grease in the stockpot and cook over medium-low heat for 15 minutes, or until the onion is translucent. Stir often to loosen any browned bits from the bottom of the pan. Add the mashed pumpkin and the chicken stock, and season lightly with salt and pepper.

Bring to a simmer, reduce the heat to low, and cook 15 to 20 minutes. Stir in the heavy cream just before you serve; do not let the soup boil once the cream has been added.

Preheat the oven to 400° F.

To make the parmesan croutons, toss the bread, olive oil, cheese, chili flakes, and black pepper together in a large bowl. Spread the bread mixture onto a sheet pan and bake 5 to 6 minutes, or until the bread cubes are golden brown.
Serve the soup in warm bowls topped with croutons, bacon chips, and the chopped rosemary.

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 Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014

Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Collard Green Salad w/ Apple Cider Vinaigrette. Yum!

~Enjoy this Georgia Grown ‘ Pick Keep Cook’ crop in a Fresh New Way~

collard_green_salad

Collard Greens Salad with Apple Cider Vinaigrette

recipe by: Chef Jennifer Booker
Serves: 4

Ingredients:
1 bunch collard greens, washed
1/2 cup Pecan oil
1 tsp. sea salt
1/4 cup apple cider vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 tsp. red pepper flakes
½ tsp. black pepper
Method:

De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.

 

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Forget Viagra! Eat a Beet

Chef Jennifer Booker Cookbook

Now that I have your attention . . . here are 6 Great Health Benefits of Eating Beets!

1. Beets are nature’s Viagra
Seriously. One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones.

2. Beets are high in many vitamins and minerals
Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.

3. Beets cleanse the body
They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Nuff said, right? Tastes good and prevents cancer? Sign me up!

4. Beets help your mental health
Beets contain betaine, the same substance that is used in certain treatments of depression. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. So if you’re already steamed about not eating beets, you can get a two-fer by diving into them right away.

5. Beets are used as a stomach acid tester
How in the world does that work? Glad you asked. If you are eating a lot of beets or beet juice, and your pee turns pink, guess what? You have low stomach acid. Pee still clear? Ratchet it up and get juicing (use the greens too)! Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now.

6. Beets are a high source of energy
At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard.

Beets are a wonderful addition to any dietary need. With their high volume of nutrients, delicious taste, and multitude of uses, anyone can jump right into beets without missing a beat.

Looking for a Delicious Beet Recipe? Pick up a copy of Field Peas to Foie Gras: Southern Recipes with a French Accent, at YourResidentGourmet.net

article from fullcircle.com

photo credit Deborah Whitlaw Llewllyn

Join Chef Jennifer @ Strippaggio Book Signing!

Layout 1Chef Jennifer Booker heashot

~Book Signing~

Join Chef Jennifer Booker as she signs her debut cookbook:
Field Peas to Foie Gras: Southern Recipes with a French Accent

Thursday, January 29th, 2015 6pm

Strippaggio – Artisan Oils, Vinegars, Specialty Food & Gifts

855 Emory Point Dr, Suite C-135, Atlanta, Georgia 30329
Strippaggio

Georgia Honey Rocks!!

Georgia Honey:  Nature’s Energy Booster

Honey combThe benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. Its natural sugars play an important role in preventing fatigue during exercise. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. It is known that honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar.

Try this Delicious recipe featuring Georgia Honey, Yum!!

Honey & Lime Chicken Strips

Recipe by Chef Jennifer Hill Booker

4 servings

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon Georgia honey

1 tablespoon minced fresh ginger

1 jalapeño, finely chopped

1 teaspoon ground cumin

1/4 teaspoon cayenne

1 tablespoon salt

1 teaspoon cracked black pepper

2 tablespoons Pecan oil

2 tablespoons fresh lime juice + 1 tablespoon fresh lime juice

2 teaspoons grated lime zest + 1 teaspoon grated lime zest

12 chicken tenders or 2 large chicken breasts, cut into strips

1 tablespoon Georgia honey

 

Lime wedges, for serving

 

Directions:

Preheat the electric grill to 400*F.

In a large bowl, whisk together the vinegar, honey, ginger, jalapeño, cumin, cayenne, salt, pepper, Pecan oil, 2 teaspoons of lime juice, and lime zest.

Add the chicken to the bowl and toss to coat.

In a small bowl, mix the honey with the remaining lime juice and lime zest. Set aside.

Add the chicken to the grill and cook until golden brown, about 6 minutes; turning after 3 minutes. The chicken’s internal temperature such reach 165*F.

Remove the chicken from the grill and drizzle with the lime honey.

Serve the chicken with fresh lime wedges.

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Quick, Easy and Berry Delicious!

Berries, Berries and more Berries! 
This week’s Your Resident Gourmet Newsletter  is focusing on those fresh delicious berries that are currently in season and bursting with vibrant flavor, healthy nutrients, and toxin reducing antioxidants!

As an added bonus-enjoy this quick, easy, and berry delicious Mixed Berry Sauce recipe. My family loves this fresh and fruity sauce with their breakfast on pecan waffles, as a spread on turkey sandwiches, and as an ice cream topping for dessert.
However you decide to enjoy your fresh berries-do it quick, they won’t be in season for long!

Bon Appetit!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent at Amazon.com

Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter
@Chefjennbooker

 

Mixed Berry Sauce

This is a great fat free alternative to pancake syrup. Try it on your whole wheat waffles, gluten free pancakes, and even as a topping for your ice cream and yogurt!

original recipe by Chef Jennifer Hill Booker

Makes: 8-½ cup servings

Ingredients:

1 pint fresh strawberries, stemmed and quartered

1 pint fresh blueberries

1 pint fresh raspberries

1/2 cup fresh squeezed orange juice

1 teaspoon orange zest

1 tablespoon lemon juice

1 pinch sea salt

1/4 cup brown sugar, optional

Directions:

Rinse berries, discarding any unripe or spoiled berries.

Combine all the ingredients into a medium-sized, heavy bottom sauce pan.

Bring up to the first boil and then reduce to a simmer, stirring occasionally.

Simmer the mixture until the blue berries burst and the sauce thickens, about 15 minutes.

Remove from heat and allow to cool. It will continue to thicken as it cools.

 

Chef Jennifer to compete for the Golden Onion!!

 

Chefs reveal recipes for Golden Onion contest in Vidalia

Golden Onion trophy

04/15/2014 01:56:00 PM
Coral Beach

Courtesy Vidalia Convention & Visitors Bureau

For the third year, Georgia chefs are scheduled to compete for the Golden Onion traveling trophy at the Vidalia Onion Festival.  Ten Georgia chefs who are competing this year for the Golden Onion traveling trophy at the Vidalia Onion Festival have revealed the recipes they will prepare for the contest.

Ranging from chickpea and Vidalia onion pancakes to halibut studded with Vidalia onions, the recipes all showcase the Georgia state vegetable, according to a news release from the Vidalia Area Convention & Visitors Bureau, which is a sponsor of the April 27 festival.

Chefs will have one hour to prepare recipes and are required to provide eight plates of their entry dish. Five plates will be presented to judges, one reserved for photography, and two plates will be raffled off for spectators to taste, according to the release.

Recipe booklets featuring recipes prepared in the third annual golden Onion contest will be available at the festival in Vidalia, Ga., for $10 each.

Dishes will be judged on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia onions (15%), and following the recipe submitted during the application process (5%).

The winning chef earns bragging rights and the traveling Golden Onion trophy, as well as $500 cash. Second place takes home $250 and third place receives $100.

The chefs competing this year and their announced recipes are:

Chef Costanzo Astarita, executive chef at Baraonda Ristorante & Bar in Atlanta, will prepare “Georgia shrimp Vidalia onion remoulade, chickpea Vidalia pancake, Vidalia onion fennel slaw, and Vidalia onion ginger oil.”

GA Grown Executive Chef and  owner and executive chef of Your Resident Gourmet, Chef Jennifer Booker, of Lilburn, will prepare “Caramelized Vidalia Onion & Wild Mushroom Tartlets.” Chef Jennifer will caramelize Vidalia onions adding them to meaty wild mushrooms that have been finished with fresh cream and placed in a flaky crust. She plans to top this delightful tartlet with wild greens and pickled Vidalia onions!

Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, who was awarded second place during the second annual Golden Onion competition, will prepare “pan-seared ahi tuna on a bed of pickled Vidalia onions and fresh ginger topped with avocado aioli and thin-sliced Vidalia onion sprouts served with a baby green bundle wrapped with a cucumber sash on top of a red pepper emulsion, dressed with Vidalia onion and Georgia peanut dressing and garnished with soy foam, sesame and wasabi crusted pecans, and crispy sweet Vidalia tobacco onions.”

Chef Pano Karatassos, executive chef of Kyma in Atlanta, will prepare “Vidalia onion studded halibut,” which will have a Vidalia onion crust and be slow poached in Vidalia onion infused olive oil and accompanied by Vidalia onion stew, and a Vidalia onion salad.

– See more at: http://www.thepacker.com/fruit-vegetable-news/Chefs-reveal-recipes-for-Golden-Onion-contest-in-Vidalia-255368401.html#sthash.5smH7IDf.dpuf

March into Spring! Three Quick & Easy Slow Cooker Recipes!!

Three Great Slow Cooker Recipes

hoppin-john-l

 

Compliments of Cooking Light

Yield: 6 servings (serving size: 1 2/3 cups)

Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day; it’s also know to be served all year around as well. With this being American Heart Month, enjoy this healthy version from Cooking Light.

 

Ingredients:

2 (16-ounce) packages frozen black-eyed peas

1 1/4 cups sliced green onions, divided

2 cups hot water

3/4 cup chopped red bell pepper

2 tablespoons minced seeded jalapeño pepper

2 teaspoons hot sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 vegetable-flavored or chicken-flavored bouillon cube

1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained

1 tablespoon tomato paste

2/3 cup uncooked converted rice

Directions:

  • Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well.
  • Cover and cook on HIGH for 4 hours.
  • Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed.
  • Stir in remaining 1/2 cup green onions.

 

 

lamb-olives-potatoes-2-med108164_vert

 

Compliments of Martha Stewart

Yield: 4 Servings

 

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce – perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.

Ingredients:

1 1/4 pounds small potatoes, halved

4 large shallots, cut into 1/2-inch wedges

3 garlic cloves, minced

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

3 sprigs rosemary

Coarse salt and ground pepper

4 tablespoons all-purpose flour

3/4 cup low-sodium chicken broth

3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio

1 cup pitted green olives, halved

Step 1

Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.

Step 2

Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.

Step 3

To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

 

Slow Cooker Chicken Curry Recipe

Compliments of Taste of Home

Yields: 4 Servings

Ingredients:

4 bone-in chicken breast halves, skin removed (8 ounces each)

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

3/4 cup thinly sliced sweet onion

1/2 cup chopped sweet red pepper

1 cup peach salsa

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh green beans, trimmed and cut in half

2 tablespoons cornstarch

1/2 cup cold water

1-1/2 cups chicken broth

1-1/2 cups uncooked Minute® White Rice

Directions:

  • Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker.
  • In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
  • Cover and cook on low for 4-5 hours or until chicken is tender.
  • Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker.
  • Cover and cook on high for 30 minutes or until sauce is thickened.
  • In a large saucepan, bring broth to a boil; stir in rice.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until liquid is absorbed and rice is tender.
  • Fluff with a fork.
  • Serve with chicken and sauce.

article compliments of BasilMagazine.com