From Denny: CBS runs this Chef on a Shoestring segment over at The Early Show where they give a chef the challenge of creating a wonderful meal to serve four people and do it for $40 or less. In this economy, more and more people are turning to clever ways to create great entertaining dishes for less money.
Featured in this video clip is Manhattan, New York Chef Sebastian Zijp who runs the kitchen for Bar Blanc Bistro. He became executive chef in 2008. His specialties are drawn from fresh seasonal ingredients from local markets. Though he was born in Africa to Dutch parents, he has traveled the world and chose to settle in New York City.
If you have never made this traditional French dish, don't be intimidated by the many garlic cloves. As they bake in the oven the flavor goes from sharp and pungent to softer and mellow. If you really enjoy the flavor of garlic, you can always add more to the dish or bake some (covered or in tin foil) on the side in the oven. If you are in a hurry - or don't enjoy peeling garlic cloves - just use that minced garlic in a jar at the grocery store, usually on the produce aisle. Spoon out about the same volume amount as the garlic cloves - about 1/2 teaspoon minced garlic for an average sized garlic clove.
Recipes Featured:
Chicken with Forty Cloves of Garlic Simple Arugula Salad Lemon and Parsley Couscous Poached Pears with Amaretto Cream
From Denny: This is a dilemma many mothers, wives, girlfriends and cooks face - how to feed men and boys when suddenly the Hungries strike and they growl and demand to be fed immediately. And they do not have a sense of humor if you tell them to wait a few minutes or don't snack before dinner. My guess is their blood sugar is about to drop dramatically and that's why they are so grumpy and ravenous all at once.
Lucinda Scala Quinn was featured on CBS The Early Show food segment recently. She wrote a book to help the men and boys in your life with The Hungries. Quinn notes, "Every guy loves to eat, but not every guy loves to cook."
She is an expert at feeding men and boys, including her four brothers, husband and three sons. So, naturally she wrote the funny title: "Mad Hungry: Feeding Men and Boys." In this food video she demonstrates how to teach your men and boys to make hearty satisfying meals quickly.
The TV show host, Harry Smith, is having fun and misbehaving throughout the entire segment instead of the two boys who turn out to be quite teachable. Quinn was unflappable, in good humor and taking it all in stride to not miss a beat to teach the boys and demonstrate the recipes.
Recipes Featured:
Vinegar Glossed Chicken Rose's Vinaigrette Banana Cream Pie Basic pie dough
From Denny: This is a fun video of kid chefs in competition for the best peanut butter recipe. Let me tell you this video clip is worth watching as they are quite creative and these recipes adults will enjoy too. They use peanut butter much like Mexican recipes use cheese, as a binder in a quesadilla, pita bread, lettuce wrap or grilled sandwich. Several of these recipes are tasty ideas to use for leftover chicken breast and bits of fresh fruit. Take a look:
• 2 tablespoons creamy peanut butter • 1 tablespoon reduced fat cream cheese • 2 teaspoons preserves • 1/2 small to medium Macintosh apple, core removed and sliced into 6 slices • 2 slices whole wheat bread • 1/4 cup skim milk • 1/4 cup egg substitute • 1/8 teaspoon vanilla extract • 1 teaspoon sugar • 1/2 tablespoon butter • 1/4 cup maple syrup • Sprinkle of confectioners
DIRECTIONS
Take 1 tablespoon peanut butter and spread on one slice of whole wheat bread. Then spread 2 teaspoons of preserves on top of the peanut butter. Take the other slice of whole wheat bread and spread the second tablespoon of peanut butter on it. Spread 1 tablespoon reduced fat cream cheese on top of the peanut butter. Place the 6 apple slices in a single layer on top of the cream cheese. Place the first slice of bread on top of the slice with the apples.
Mix the skim milk, egg substitute, vanilla and sugar in a shallow bowl. On medium heat melt butter in a small fry pan until the pan has a coating of butter. Remove the extra butter and put aside and use if needed. Take the sandwich and carefully coat both sides of the sandwich with the egg substitute mixture by placing in a shallow bowl for a few seconds on each side. Place in the fry pan and cook until one side is lightly browned, then carefully flip the sandwich. Then cook until lightly browned. Remove from heat and cool for a few minutes before slicing into four quarters.
Place the sandwich on a plate with extra apple slices, maple syrup in a small cup for dipping, and a sprinkle of confectioners' sugar.
PB & Fruity says 'Let us Rap'
From: Rachel Granillo, Clovis, Calif.
INGREDIENTS
• 1/2 cup chopped cooked chicken breast • 2 tablespoons crunchy peanut butter • 3 tablespoons chopped Fuji apple • 2 tablespoons chopped black or red grapes • 1 tablespoons light mayonnaise • 2 teaspoons honey • Iceberg lettuce
DIRECTIONS
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.
More Rockin' Moroccan Peanutty Pitas
From: West Mylroie, Santa Clara, Utah
Serves: 4
INGREDIENTS
• 1 teaspoon smoked paprika, plus more for garnish • 1 cup prepared hummus • 1/2 cup Jif Creamy Peanut Butter • 1 tablespoon lemon juice • 1/2 cup chopped green onion • 1 1/2 cups shredded cooked chicken • 1 large tomato, seeded and diced • 2 tablespoons chopped cilantro • 2 large pita pockets
DIRECTIONS
In a small bowl, combine paprika, hummus, peanut butter and lemon juice. Transfer half of peanut butter mixture to medium bowl and combine with green onion, chicken, tomato and cilantro. Fill pitas with chicken mixture.
Cut into 8 triangles and serve with remaining peanut hummus. Garnish sandwiches and hummus with a sprinkle of smoked paprika, if desired.
Peanut butter and banana quesadilla with fresh fruit salsa and vanilla yogurt
From: Lauren Wright, Waukesha, Wis.
INGREDIENTS
• 1/4 cup creamy peanut butter • 2 large flour burrito size tortilla • 1 banana • 1 kiwi • 1 golden delicious apple • 5 large strawberries • 18 raspberries • 1 teaspoon strawberry preserves • 6 oz. low fat vanilla yogurt
DIRECTIONS
Note: Fruit salsa and yogurt should be prepared just before preparing quesadilla.
Directions for quesadilla: Take 1 large flour tortilla and add 1/4 cup creamy peanut butter to the center of the tortilla and then spread the peanut butter out evenly, leaving about 1 inch of tortilla around the entire outside of the tortilla. Next take the banana and slice thin slices (making circular pieces). Place bananas evenly on top of peanut butter. Place last flour tortilla on top then place quesadilla in pre-heated quesadilla maker for 5-7 minutes or in 10-inch non-stick frying pan for 5-7 minutes, turning once. Cut into 6 triangular pieces and serve with vanilla yogurt and fruit salsa.
Directions for fruit salsa: Take the skin off 1 kiwi and then finely chop kiwi, then put into a small mixing bowl. Take half of the apple, less seeds and core, finely chop and add to small mixing bowl. Cut stem tops off strawberries, then finely chop raspberries and add to small mixing bowl. Then stir in 1 teaspoon strawberry preserves then place part of the fruit salsa into a small serving dish.
Directions for vanilla yogurt: Open the 6 oz. container of low fat vanilla yogurt and pour into a small serving dish.
Chickenchita
From: Stephanie Hosko, Plymouth, Mich.
INGREDIENTS
• 2 tablespoons creamy peanut butter • 1 small can crushed pineapple in juice • 2 teaspoons of soy sauce • 3 tablespoons olive oil • 1 large flour tortilla • 1 chicken breast • 1/2 cup red pepper strips • 2 large lettuce leaves (such as romaine) • 2 rosemary sprigs • Parsley or chives for garnish (optional) • Salt and pepper
DIRECTIONS
Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.
Next, add the red pepper strips and sauté until soft. Spread the peanut butter mixture onto the tortilla, leaving about a half inch border. Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.
Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.
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