Tag Archives: chefs

Meet our Featured Dietitian Lauren Harris-Pincus!

Lauren

Lauren’s favorite nutrition advice? Think healthy, not skinny. She helps her clients get into that mindset with plenty of healthy eating tips, like adding beans to her meals for more protein and fiber.

In fact, she loves using beans so much that she said she can’t pick a favorite: “It would be like choosing a favorite child!” she says.

The variety she chooses depends on the cuisine she is preparing. She likes chickpeas roasted for protein and fiber-rich snacks. She adds black beans to salads, breakfast burritos, and baked goods. She tosses white beans into chili and salads and mashes them into soups.

Lauren’s private practice in the New York/New Jersey area, where she has practiced for the last 20 years, focuses on patients who need help with weight management and prediabetes. Beans are an integral part of her patients’ meal plans because they are an excellent source of protein and fiber.

Beans help manage blood sugar and provide satiety and are delicious and filling for lunch or dinner. Since beans are high in iron, zinc, folate, and potassium, they are ideal for people who struggle to consume non-fortified foods. Lauren especially loves the iron content because vegetarians have an added challenge meeting their iron needs.

Her website Nutrition Starring You has delicious, healthy recipes and great nutritional advice.

Check out her recipe:

photo courtesy of Lauren Harris-Pincus

photo courtesy of Lauren Harris-Pincus

3 Bean Avocado Salad with Lime Dressing

photo courtesy of Lauren Harris-Pincus

photo courtesy of Lauren Harris-Pincus

 

Be sure to follow Lauren on her social media:
Website
Facebook
Twitter
Pinterest
Instagram

Lauren also wrote a fantastic cookbook, The Protein-Packed Breakfast Club, available on Amazon.

 

Are They Lima Beans or Butterbeans?

Lima Beans Background -Photographed on a Canon EOS-1 Mark 3

Are they Lima beans or butterbeans? In the United States, we primarily refer to the bean as a Lima or a butterbean. But it’s always up for debate! One thing is for sure, these aren’t the frozen green lima beans that you grew up with, rather they are the dry white beans with an almost buttery flavor…hence the newer name, “butterbean.”

Lima beans have been cultivated in Peru for more than 7,000 years. With the exploration of South America the explorers took the Lima beans back to Spain and Portugal and from there to Africa, the Caribbean and North America. Depending on where in the world you are, the names of the beans can be referred to as Lima, Madagascar, gigantes or butterbeans.

No matter what you call these white beans there are as many different ways to cook them! Try one of these delicious recipes from our online recipe library. Your kids will love the Butterbeans and Cheese recipe. Do you like to go camping? Our Sausage and Bean Dutch oven recipe is perfect! The White Beans and Seared Scallop recipe uses baby Lima beans and is elegant enough to serve for guests. Having a BBQ? Ellery Lima Beans is the perfect accompaniment to grilled meat.

Butterbeans and Cheese!!Butterbeans and Cheese

Sausage&Bean Stew1Sausage and Bean Dutch Oven Stew

white beans and scallopsWhite Beans & Seared Scallops

ElleryBeansEllery Lima Beans

Save

Oh How I love Black-Eyed Peas

2016-12-11-05-50-21

Guest writer Jill Nussinow,MS, RD is The Veggie Queen and served as a guest blogger, expressing her love for black-eyed peas and her pressure cooking methods!

I can’t recall exactly when I first heard about eating black-eyed peas for good luck in the new year but think that it was when I lived in South Florida. Black-eyed peas are sold fresh there in the summer time. I had not eaten them before then. When I first tried them, I knew that I had found a new bean “friend.”

Since then, my way to ring in the new year is with black-eyed peas for both wealth and health. There is something about the meaty smokiness and starchiness of black-eyed peas that appeals to me and makes me want to use them often. They have an affinity for many different types of seasonings. However, since I love smoky flavors, I often cook them with smoked paprika or give them a final sprinkle of smoked salt.

Regarding pressure-cooking, what goes for black-eyed peas works for all other beans (but not lentils which do not need to be soaked). You have the choice to soak or not to soak but I prefer soaked beans as I find that they tend to cook more evenly.

If you want to pressure cook beans from dry you use 1 cup beans to at least 2 cups liquid. The time will depend upon the type of bean. Black-eyed peas take 6 to 7 minutes at pressure with a natural release, which means you let the pressure come down on its own. Most standard beans such as black, white, pinto and kidney take 20 to 25 minutes at pressure with natural release. Can you see why I love my black-eyed peas? They are ready quickly.

To cook soaked black-eyed peas, use at least ½ cup liquid (and up to ¾ cup) for each cup of dry beans that were soaked. Always measure the beans before soaking them, not after. (Just so you know, a pound of beans is usually about 2 ½ cups of dry beans and they often expand by double or triple.) Black-eyed peas cook in just 3 minutes at pressure with natural release. The standard soaked beans, mentioned above, take 6 to 8 minutes at pressure.

The pressure cooker is a like a super steamer. If you add seasonings when you cook your beans, the flavor gets infused into the beans. The addition of onions and garlic alone enhance almost any bean.

The cooking time at pressure is the same whether you use a stove top or electric pressure cooker. It’s the fastest, easiest and most delicious way to cook beans of any type. Here is one of my favorite recipes for black-eyed peas.

Smoky Sweet Black-Eyed Peas

By Jill Nussinow, aka The Veggie Queen™

I love black-eyed peas and I don’t just reserve them for New Year’s luck. Any day that I can eat them is a lucky day.

Serves 4–6

Ingredients:
1 teaspoon oil, optional
1 medium to large onion, thinly sliced
2–3 cloves garlic, minced
1 cup diced red pepper
1 small jalapeno or other hot chile, minced
1–2 teaspoons smoked paprika
1–2 teaspoons mild or medium chili powder
1½ cups dried black-eyed peas, soaked overnight and drained
4 dates, chopped fine
1 cup water or vegetable broth
1 (15-ounce) can Fire Roasted tomatoes with green chilies
2 cups chopped greens such as kale, collards or Swiss chard
Salt to taste

Instructions:

Heat a pressure cooker over medium heat or set an electric pressure cooker to sauté. Add the oil if using or dry sauté the onion for a few minutes, adding some of the water if the onion starts to stick. Add the garlic and peppers and sauté for another minute. Add the smoked paprika and chili powder along with the peas and dates. Stir to coat them and then add the water, stirring well to be sure that nothing is stuck to the bottom of the pressure cooker. Add the water. Lock the lid on the pressure cooker. Cook at pressure for 3 minutes. Let the pressure come down naturally.

When time is up, carefully open the lid, tilting it away from you. Add the tomatoes and greens and lock the lid on the pressure cooker for 5 minutes. Open the cooker. Taste and adjust seasonings. Add salt to taste.

Note: You can cook this without a pressure cooker, if you don’t have one by following these directions and using 3 cups or more water, as needed instead of just 1 cup: Heat a large saucepan over medium heat. Dry sauté the onion for a few minutes, adding some of the water if the onion starts to stick. Add the garlic and peppers and sauté for another minute. Add the smoked paprika and chili powder along with the peas and dates. Stir to coat them and then add the water to cover them. Bring to a boil and reduce the heat to a simmer. Put a lid on, keeping it slightly ajar. Cook by simmering, keeping the peas covered with water, for 35–45 minutes until they are cooked through and almost all of the water has been absorbed. Drain any excess water.

Add the tomatoes and greens and cook for another 5 minutes or more until the greens are wilted. Add salt to taste.

 

©2016 Reprinted from Nutrition CHAMPS by Jill Nussinow, MS, RDN

Meet our Featured Chef J Jackson!

272b43_300a1d3ee43846858fffdc882f905aca

Chef J Jackson, a private chef based in Washington, D.C., started experimenting in the kitchen at a young age. But it took a successful — but unfulfilling — career in finance for him to ditch the suit and tie for the kitchen.

In 2008 he created his catering and event planning firm, Entrée Metropolitan, which has had the good fortune to cater to Grammy-award winning artists, politicians, and food lovers throughout D.C., the country and abroad.

Mostly self-taught, Chef Jackson has always been eager to learn not only from the restaurants that employed him, but also from the French Culinary Institute and the Institute of Culinary Education in New York City. For him, there’s always something new to learn — and always the instant gratification of a happy client.

During his short culinary career he has been featured on “Neighborhood Chef,” ABC’s “The Chew,” and is a regular food expert on “Fox & Friends” morning show. He also has a competitive streak and has competed on the Travel Channel’s “Fiery Foods Challenge,” where he won crowd favorite, as well as “Beat Bobby Flay” and “Cutthroat Kitchen” on the Food Network.

Chef J cooks with dry beans throughout the year. Not only are they cost effective, but they allow him to control the process from start to finish. The seasons dictate how he uses dry beans: In the summer, he adds beans to salads and side dishes, and in the winter they are included in soups, stews and casseroles.

272b43_0dacef251a794ebf96c2313130631a1f5 Bean Citrus Salad

Ingredients:

¼ cup olive oil
2 tablespoons fresh lime juice
2 teaspoons mango vinegar
Tastic Original Spice*
2 cups cooked, cooled mixed beans (whichever are your favorites)
1 orange, segmented (or peeled and sliced)
1 grapefruit, segmented (or peeled and sliced)
2 small celery stalks, very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish, or broccoli), divided
½ cup cilantro leaves, divided

Directions:

Combine oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.

Add oranges, celery, and half of sprouts and cilantro to beans. Season with Tastic and toss once to combine.

Serve topped with remaining sprouts and cilantro.

*Available at www.chefjjackson.com

You can find Chef J Jackson on his Social Media channels and his website:

Website
Facebook
Twitter
Instagram
Pinterest

Jumoke Jackson
Entree Metropolitan Catering
1217 17th Street NE Washington DC 20002
jjackson@chefjjackson.com

Save

Save

Save

Save

Save

Save

Aquafaba, the new bean trend!

2016-07-16 00.25.02

Did you know that there is a name for the liquid or bean brine you usually discard from a can of beans? It’s called aquafaba and it’s becoming a favorite egg substitute for people following a vegan diet. In 2015 Goose Wohlt, a software engineer and vegan from Indiana came up with a way to make meringue using this liquid. Other individuals had experimented making a substitute, but Goose perfected the process. My first time using the aquafaba I tried making meringue…with not much success. I’m still working on that recipe! However, I did find that you could substitute the aquafaba for eggs in baking! I made some cinnamon rolls, and they turned out to be extremely tasty.

Measure the aquafaba

Measure the aquafaba

2016-07-15 22.19.58

Make the dough

2016-07-15 22.33.16

Roll out the dough

2016-07-15 22.37.56

Spread the cinnamon filling

2016-07-15 22.39.43

Roll the dough and seal the edge

2016-07-15 22.41.57

Use unflavored dental floss or knife to cut cinnamon rolls.

2016-07-15 22.42.08

Ready to put in parchment lined pan.

2016-07-15 22.47.51

Add cinnamon rolls to pan.

2016-07-15 23.53.34

Lovely golden brown cinnamon rolls ready for icing!

2016-07-16 00.20.58

Properly bathed in icing!

Cinnamon Rolls

Ingredients
3/4-cup warm water
1/4-cup aquafaba
1 Tbsp. granulated sugar
1 Tbsp. pure maple syrup
1 envelope active dry yeast
2 Tbsp. applesauce
2 1/2 cups all purpose unbleached flour
2+ Tbsp. flour for the board
1/3 tsp. salt

Filling
2 Tbsp. almond milk
1/3 cup granulated sugar
2 1/2 tsp. ground cinnamon
1/4 tsp. salt

Icing
1 1/4 cup powdered sugar
1 Tbsp. lemon juice
2 (or more) Tbsp. vanilla almond milk

Instructions

    1. Preheat oven to 350 degrees.
    2. Line a 9-inch cake pan with parchment paper
    3. Mix the warm-hot water, aquafaba, sugar, maple syrup and active dry yeast just until the sugar is mixed in. Let sit for a minute so the yeast has time to activate.
    4. Mix in the applesauce.
    5. Add 2 cups of flour and the salt and knead about 4 to 6 minutes. If you need to add more flour, add it a few tablespoons at a time until you get soft, smooth dough.
    6. Place the 2 tablespoons of flour on the surface where you will roll out the dough. Roll the dough into a 10 by 14-inch rectangle. Be sure you use enough flour so that the dough doesn’t stick.
    7. Brush the almond milk on the rolled out dough. Mix sugar, cinnamon, and salt in a small bowl. Distribute the mixture evenly over the almond milk being sure to go to the edge of the dough.
    8. Roll the dough tightly along the longer side and crimp the edge.
    9. Using a knife or unflavored dental floss slice the roll into about 2-inch pieces. Place the slices in the cake pan and cover lightly with a moist towel. Let it sit in a warm place for 15 to 20 minutes, or until just about doubled in size.
    10. Remove the towel and bake at 350 degrees for 22 minutes or until golden.
    11. Let the rolls cool slightly before icing.

Note: 3 tablespoons of aquafaba = 1 whole egg

 

Enjoy!

Save

Try Some Beans For Breakfast!

Pumpkin bean muffin

Beans for breakfast? What a great way to start your day by making one of these delicious breakfasts. Not only are beans filling, but eating beans will help you avoid the mid-morning slump. Kids home for summer vacation? These breakfasts are easy, nutritious and will give the kiddos energy for all those summer activities!

thumb_IMG_4736_1024 You don’t have to wait for Fall to enjoy these Pumpkin Bean Muffins! Recipe here…

EggIMG_4502 Make your own fast food with these black bean, egg and avocado Mexican-Style Breakfast Cups. Recipe here…

SausageThis recipe for Breakfast Sausage is great to make in bulk and freeze for those quick out the door days. Recipe here…

IMG_3911Pancakes aren’t just for Sunday breakfast…make these pancakes made with pureed beans during the week for the kids! Recipe here…

IMG_3948Kids love pizza…and they will love this Bean Breakfast Pizza! Recipe here…

beansandeggsBeans and eggs…so simple but so delicious! Recipe here…

beanscrambleAdd beans to your scrambled eggs for extra nutritional value and protein. Recipe here…

What are you making the children for breakfast this summer? We want to know! Share your photos on Instagram and tag @californiabeans!

Enjoy!
Marilyn

 

 

Meet Akhil Shah of Chutney Chefs

capture

Did you know that traditional Indian food uses garbanzo beans, black-eyed peas, kidney beans and garbanzo bean flour in most dishes – and with all variety type of dishes?

Although Akhil Shah isn’t a chef, he founded Chutney Chefs, an Indian cuisine gourmet meal delivery service based in Plainfield, New Jersey. His five talented chefs prepare the fresh, pre-cut ingredients to be delivered right to your door. Using Chutney Chefs you can make delicious Indian food without any of the hassles right at home in less than 10-15 minutes! Akhil shares with us his chef’s recipe for Chana Masala, a very traditional Indian dish.

Image-1Chana Masala

Ingredients:

1-tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1-tablespoon ground coriander
2 teaspoons ground cumin
1⁄2 teaspoon ground cayenne pepper
1-teaspoon ground turmeric
6 tablespoons chopped tomatoes
1-cup water
4 cups cooked chickpeas or 2 (15 ounces) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1-tablespoon amchoor powder
2 teaspoons paprika
1-teaspoon garam masala
1/2-teaspoon salt
1⁄2lemon (juiced)
1 fresh, hot green chili pepper (minced)
2 teaspoons grated fresh ginger

Directions:

  • Heat oil in a large skillet.
  • Add onions and garlic and sauté over medium heat until       browned   (3-5 minutes).
  • Turn heat to medium-low.
  • Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  • Stir for a few seconds.
  • Add the tomatoes.
  • Cook the tomatoes until browned lightly.
  • Add chickpeas and a cup of water and stir.
  • Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
  • Cook covered for 10 minutes.
  • Remove the cover; add the minced chili and ginger.
  • Stir and cook uncovered for 30 seconds.

Connect with Chutney Chefs!

Located at 1041 South Avenue in Plainfield, NJ 07062

Email: akhil@chutneychefs.com
Website: www.chutneychefs.com

Social Media:

Facebook: Chutney Chefs
Twitter: @ChutneyChefs
Instagram: @ChutneyChefs
Pinterest: @ChutneyChefs

 

Cod with Chorizo and White Bean Potato Puree

cod1

Serves 4

Ingredients

4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced

Ingredients for puree

3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste

Ingredients for sauce

1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste

Directions for sauce

Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).

Directions for puree

Puree cooked beans.
Place beans and potatoes in a mixer and mix.
Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)

Directions for the cod and chorizo

Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm.
Season cod with a little salt and pepper.
Heat 3 tablespoons olive oil in a cast iron skillet.
Cook cod until done.
Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.

Fish and Beans: A Great Combination

featured photo

Have you ever tried serving beans with fish? It’s an amazing combination, and one that a lot of people don’t usually think about.

I made cod and chorizo with white beans and potato puree recently. I was trying to think of a way to use the leftover bean and potato puree after making this recipe, so I cooked more chorizo and mixed it into the puree and it was scrumptious! Who says leftovers aren’t great?

chorizo bowl

Leftover chorizo and white bean potato puree

Cod with Chorizo and White Bean Potato Puree

Serves 4

Ingredients
4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced

Ingredients for puree
3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste

Ingredients for sauce
1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste

Directions for sauce
Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).

Directions for puree

  • Puree cooked beans.
  • Place beans and potatoes in a mixer and mix.potatobeanmash
  • Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)

Directions for the cod and chorizo

  • Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm. chorizo&Onions
  • Season cod with a little salt and pepper.
  • Heat 3 tablespoons olive oil in a cast iron skillet.
  • Cook cod until done.
  • Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.cod1
  • Enjoy!
    Marilyn

Featured Dietitian Jessica Fishman Levinson

jessica-levinson-headshot

Jessica Fishman Levinson, MS, RDN, CDN is a registered and New York State-certified dietitian nutritionist and the founder of Nutritioulicious, a New York-based nutrition communications and consulting business with a focus on culinary nutrition. Jessica has extensive experience as a recipe developer, writer, editor, and speaker. She is the co-author of We Can Cook: Introduce Your Child to the Joy of Cooking with 75 Simple Recipes and Activities (Barron’s, 2011). Jessica is also the Culinary Corner columnist for Today’s Dietitian Magazine, and maintains the popular Nutritioulicious blog.

Jessica has been featured as a nutrition expert on television and radio outlets, including NBC, Fox 5, and NY1, in national magazines like Prevention, Glamour, Fitness, and Woman’s Day, and on numerous health and lifestyle websites. Jessica has an MS in Nutrition and Dietetics and a BA in Psychology, both from New York University. She is an active member of the Academy of Nutrition and Dietetics (AND) and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Dietitians in Business and Communications, and Food and Culinary Professionals. In addition to her professional work, Jessica enjoys all things related to food and wine and spending time with her husband and twin daughters.

Make sure to follow Jessica on all her social media sites!
Facebook: Nutritioulicious
Twitter: @JlevinsonRD
Instagram: @JlevinsonRD
Pinterest: @JlevinsonRD
Blog: http://www.nutritioulicious.com/blog
Website: http://www.nutritioulicious.com

Questions

Why do you encourage patients to incorporate dry beans into their diet?
Because they are nutrient-rich, delicious, cost-effective, and can be used in so many ways in the kitchen!

What is your personal favorite bean to eat and why?
Chickpeas because there are so many amazing culinary uses for them that span every meal of the day, snacks included!

Please provide your top 3 nutritional insights about beans, explaining why people should eat them.
Rich in fiber, which is a nutrient of concern, as most people don’t get enough in their diet. Helps keep blood sugar levels stable and adds to the satiety factor of meals; High in folate, a B vitamin that’s important for reproductive, nervous system, and cardiovascular health; beans are a good source of lean vegetarian protein, which is important for maintaining lean muscle mass and satiety at meals.

Please share your favorite bean recipe and explain why it is your favorite recipe.
This is a hard one – I have so many! One of my favorites is my Sweet Potato Black Bean QuesadillaI. I love it because it’s full of flavor, full of nutrition, and a recipe my whole family loves -including my 4 year old twin girls!