A Note from the Chef Sometimes called rocket lettuce, this lettuce is a member of the mustard green family and is my all-time favorite lettuce. This peppery lettuce is also slightly tart and one of the most versatile kitchen ingredients in any kitchen. Eaten raw, its bold flavor stands up to bright flavors like citrus (Lemon) and salty cheeses (Bleu). When cooked, it becomes less spicy and can be used like spinach. I often add it, last minute, to soups and pastas. I love it raw. This recipe...
A Note from the Chef Growing up, I hated Brussels sprouts. Not just a little. My mother, whom I adored, God bless her, would boil them TO DEATH. It wasn’t so much the taste as the terrible odor that permeated through the house, into my nostrils and right down to my soul. Years later, as an apprentice chef- a Commis-I was tasked to prep 4 cases of Brussels sprouts. I really questioned my choice of profession that day! However, after I had had carefully trimmed the (entire 4 cases!!) vegetables,...
It is so incredible to see the youth in our community getting involved and being passionate about making a difference. This is Maya. She is a student at Oak Park High School, and the president of Cans 4 Food. With a desire to join the medical profession, Maya has a heart to help others, and when she saw the need in her community she was quick to spring into action. Cans 4 Food is a club founded at the school by a former student. Maya was elected President after the founder graduated. Cans...
A Word from the Chef Navy beans got their name from their use in the early 20th century with the United States Navy. These small, white beans are creamy-white in appearance and are one of over 13,000 known legumes. When these beans, like other legumes, are combined with a whole grain, like rice, the two become a low-fat protein. (2 grams of the combined legume/whole grain = 1 gram of meat protein).I always keep a can (or two) in my pantry . When I have left over roast chicken, grilled steak...
Green Chile Chicken Soup Yields 4 servings As we start heading into the winter months, it may still be warm in southern California but, I still enjoy dishes like this comforting soup. INGREDIENTS 2 boneless and skinless chicken breasts or thighs, approximately 1 ½ pounds2 tablespoon vegetable oil1 yellow onion, peeled and diced6 cloves garlic, chopped1 can cream of chicken soup (Or substitute cream of celery soup)3 cups chicken broth1 large Russet potato, peeled and diced ¼ inch 1 can...