Archive for the Recipes

People often ask me what I eat. My chef credentials must translate to 4 star meals no matter what time of day or occasion to some minds. So I thought I’d post a few meals here and there since I’m not doing a recipe in the newsletter on a regular basis. Why? Well, two reasons, to answer the question, “what does Greg eat?” and to let my readers know how easy it can be to cook for yourself. Oh and it will taste good and be simple.

I’m a big lover of leftovers but they way you get those is to cook something bigger before you need them. Like a chicken that’s bigger than your head, I mean, bigger than you are likely to eat at one sitting. Thinking of buying a bunch of Kale or Broccoli Rabe but it’s so big you don’t think you’ll get through it before it goes bad? Cook it when you buy it and eat some then, put the rest away and you’ve got a leftover.

Today’s lunch was a quick one pan saute of turkey breast cutlet, raw broccoli,  bok choy, and red bell peppers. Leftover roasted carrots, one half of a small potato, sauteed broccoli rabe, garlic. I started the pan with olive oil, added the meat and the garlic, cooked them for about 3 mins. Then I added the raw items, tossed, poured about a half of a cup of chicken stock that was boiling away on the stove, seasoned it and voila! Lunch. 

I got my protein, lots of colorful veggies which means plenty of antioxidants, fiber, some fat from the olive oil. And it was tasty and satisfying. I undercooked the veggies so my dish would have lots of texture-texture helps us feel full and satisfied.

So what’s on your plate? And I’m thinking of starting a blog devoted just to food, kitchen utensil reviews, eating, drinking and how we do food in general. If you think it’s a good idea or would like to add something to the list for a possible food blog please leave it in a comment or drop me an email.

Super easy to make a just luscious with banana and blueberries this recipe can even be considered healthy because of the bran, oat bran, yogurt and safflower or canola oil. Blueberries of course are one of the super foods and although I’d never have thought of the combination, it works here.
There is sugar in the recipe. If you want to cut back you can take away about 1/4 cup without much effect. At worst the breads will be a bit less moist.
The key to really flavorful banana bread regardless of whose recipe you use?
Freeze your bananas. This concentrates the sugars in the banana and intensifies the flavor.
This is adapted from a Pillsbury book called Healthy-Baking. I’m not sure what constitutes healthy to them but their version was a good starting place for me.
Ingredients:
1 cup light brown sugar
1/2 C. canola, safflower or olive oil
1 C. mashed bananas
1/2 C. low fat plain yogurt
2 eggs or egg substitute like egg beaters
1 C. AP flour
1/2 C. bran
1/2 C. oat bran
1 Tsp. baking soda
1/2 Tsp. salt
1 C. frozen blueberries-don’t thaw
Pre-heat oven to 350 degrees.
Grease and flour the bottoms and sides of 3 small, 6 X 3.5″ loaf pans*
In a large bowl combine the sugar, oil, yogurt and beat well.
Add the eggs and vanilla, blend and beat again.
In a separate bowl mix the dry ingredients.
Add the dry to the banana mixture and stir just to blend. Don’t over mix or they will become rubbery.
Divide batter evenly into the 3 pans.
Bake at 350 degrees for 35-45 minutes or until a toothpick inserted comes out clean.
Coll 5 minutes, remove from pans to a rack to finish cooling.
*You can bake this is one 9 X 5 inch loaf pan. Lower heat to 350 and bake for about 10 minutes longer.
This freezes very well.