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gumbo_italian

Shrimp, Chicken and Potato Stew Italian Style


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This may be viewed as Cajun gumbo crossed with an Italian seafood stew. The result is savory and very satisfying especially during the cooler evenings of the year when a hearty hot dish is appreciated. Enjoy! From time to time we publish recipes that on the […]

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salmon_cake1

Smoked Salmon Cakes with Roasted Red Pepper-Chipotle Gravy and Yogurt-Chive Sauce


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I recently discovered a new frozen wild caught salmon fillet supplied by one of our local grocery chains. The fillets were thin and rather small which would not bode well to cook on the grill or saute but they were freshly frozen wild caught salmon and […]

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black_beansalad

Black Bean, Roasted Corn and Three Chilies Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a terrific summer salad to add to your arsenal. Easy to toss together, refreshing to the taste buds, and versatile, it serves as a wonderful addition to cheeses, fish, and vegetable salad plates. (See pictures below) This recipe, when I do it, uses ingredients […]

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foccacia_pizza

Herbs and Sundried Tomato/Calamata Olive Foccacia Pizza with Three Peppers, Mushrooms, Onions, Basil, Arugula, Olives, and Three Cheeses


Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy the joys of freshly baked bread, herbs, olive oil and fresh vegetables this pizza is both satisfying and relatively easy to make. The recipe for the foccacia is varied from the standard by adding whole wheat flour as one third of the flour […]

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tuna_burger5

Tuna Fillet Burger on Herbed Foccacia with Roasted Chilies and Tomatillo Sauce and Crunchy Red Cabbage Slaw


Recipe courtesy of Chef Bren Ankrum – Culinary Editor For those that crave the texture and format of the all American burger yet wish to avoid red meat this is really a cool alternative all the while adding Omega III’s to your diet. Inspired by an episode of Diners, Dives and Drive-ins which featured a […]

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beet_pickled_onion1

Jerk Gulf Shrimp with Red Onion Pickled Beets and Carrots with Sweet Potato


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The use of whole spices that have been toasted in a sauté pan briefly adds an entirely new dimension to the flavor and complexity of the whole spice. For this recipe we toasted briefly fennel seeds and mustard seeds combined with freshly harvested carrots and beets. […]

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lentil_garbonzo_kamut soup

LENTIL, KAMUT AND MUSHROOM SOUP


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor A very hearty and nutritious soup that freezes well.  Freeze some in one ladle containers for quick lunches. Add a salad and some dark crusty bread for a great dinner.

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chowder_rainbow_quinoa

Corn, Quinoa, and Roasted Rainbow of Chile Peppers Chowder


Recipe courtesy of Chef Bren Ankrum – Culinary Editor We cooked a large mother batch of corn, beets, tomatoes, and peppers on the smoker/grill the other night which we found on sale at our local organic grocer. As it was going to be a rather blustery and cooler evening we decide soup and salad might […]

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beans_n_greens1

WHITE BEANS WITH GREENS ALA MARSALA


Recipe courtesy of Donna Hargrove, D.O., FACOG, Nutrition Editor It’s Monday and you have decided to do a “Meatless Monday”. Here you go! This dish is so tasty it qualifies as comfort food. If you have followed our site and advice about always cooking a pot of beans whenever you are cooking something else, you […]

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shrimp_grits1

Shrimp and Goat Cheese Grits with Roasted Mushrooms


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor and Chef Bren Ankrum – Culinary Editor This is a twist on a mushroom and grits dish that we found originally in The Occasional Vegetarian. We had tried the recipe and thought that with a few tweaks it could be an excellent shrimp and grits dish […]

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turkey_soup2

Savory Smoked Turkey Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of posts ago I presented a recipe for slow smoked whole turkey. Considering the size of the bird and that only two of us would be partaking for the initial meal a good deal of turkey would be left for future consumption. A really […]

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shrimp stir fry4

Spicy Ginger Sauce Stir Fried Shrimp with Two Rice Pilaf


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The complex flavors of this recipe bring a decidedly spicy, sweet and sour sauce into harmony with crunchy vegetables and succulent shrimp. Other than the rice the prep and cooking time is no more than 30 minutes and, as a one pan cooking technique, reduces clean […]

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okra12

Buttermilk Fried Okra


Recipe Courtesy of Chef Bren Ankrum – Culinary Editor This is a little twist on Southern style fried okra. Rather than cutting the okra into little chunks and dredging in corn meal I prefer to split the pod lengthways, soak in buttermilk, dredge in a little seasoned flour prior to frying. These cook up very […]

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roasted_redpepper_soup1

Roasted Red Pepper, Sundried Tomato, Chipotle Bisque


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I usually have on hand in the pantry dried chiles, roasted peppers and sundried tomato paste among other storable goodies. I like to have ingredients stored that I can throw together quickly for lunch or a quick appetizer round for friends and family that drop in […]

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portobella_linguine

Sautéed Portabella Mushroom with Asparagus and Pesto Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Each day I try to plan to pass through the produce area in one of our local markets, on my way home, to see what is fresh or on sale that I can use for the evening meal. Shopping daily also allows me to get in […]

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salmon_salad

Sockeye Salmon with Winter Greens and Mozzarella Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The best thing about growing vegetables and other edibles in containers around our house is being able to eat them. This time of year the early greens are coming in as the temperatures have dropped into the sixties at night. The tomatoes, greens, beets, and more […]

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gumbo3

Gumbo


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There are many versions of gumbo, most combining shrimp, sausage, and vegetables with rice. This is a little different spin, using seasonal vegetables without rice, substituting mushrooms instead to enhance the richness of this brown sauce gumbo. Throw in a tasty salad a glass of wine […]

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chicken_stew_biscuits

Rustic Chicken Stew and Biscuits


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of recipes ago I roasted a whole chicken on the grill stuffed with celery, sage and rosemary. That roasting and the subsequent saving of the breasts, the stuffing and the pan drippings form the basis and are essential for the deep savory flavor of […]

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cioppino_threeshell

Quicker Cioppino – Shrimp, Clams and Mussels


Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy shellfish this is a classic. It is a quicker version of my favorite Italian seafood stew which may depending on what you start with may take a couple of hours to develop the stew prior to adding the shellfish if you use a […]

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chili_veggie

Two Bean Quick Vegetarian Chili


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a fairly quick fix for lunch or dinner and very hearty, especially if you add a couple of pieces of gunslinger or regular corn bread. You can use already soaked & cooked red beans and black, or if you don’t have stored a mother […]

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tomato_basil_soup

ItalianTomato and Fresh Basil Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There is lots of basil available in the yard this time of year in containers and random plants throughout the yard from seeds that have blown around. You can never have too much basil and a quick lunch that is really tasty and easy to make […]

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quinoa_pasta_veggies2

Italian Style Vegetable Ragu over Quinoa Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Pasta’s in Italy are as diverse as you can imagine from region to region and range from very simple pasta’s with the pasta, oil, and cheese to more complex vegetable combinations called ragu. The following is a combination of ingredients high in nutritional value, and combined […]

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corn_chowder_southwest

Southwestern Roasted Chilies and Roasted Corn Chowder


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a variation of a previous green chile and corn chowder published, with the difference being the addition of tomatoes, removal of the potatoes, heavy cream and milk, and substituting rice cream as the thickening agent. This version adds nutrition and reduces fat and calories […]

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seafood_stew2

Savory Seafood Stew


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following recipe uses little neck clams. When using fresh clams one of the keys to delicious clams other than not over cooking the little bivalves is to be sure that they are free of grit, sand, etc. An effective way is to place them into […]

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Grouper Fillet in Banana Leaf with Saffron Rissoto and Succotash

Grouper Fillet in Banana Leaf with Pineapple Curry Salsa


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Of course not everyone has banana trees growing in their landscaping and I realize it may be impractical for most folks to even find a banana leaf, and if that applies to you substitute parchment paper which works as well but may not be as eye […]

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veggie_soup1

Vegetable Soup Another Mother Batch


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a perfect vehicle for a mother batch that may, once initially cooked, be stored in sealed containers, frozen and then reheated for service. What is really great about a basic vegetable soup is that first you can use whatever veggies you like and when […]

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tostadas3

Tapas Tostadas


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a really fun appetizer with lots of eye appeal and an explosion of tastes. You need some leftover spicy black bean soup from a mother batch, ahi tuna, and shrimp for the basic flavor profile and a little more time to prepare. It’s worth […]

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succotash3

Succotash Plus


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A dish usually assembled as some combination of corn and lima beans, other vegetables can be added to make it taste however you like. This recipe incorporates tomatoes, okra, corn, lima beans and chile peppers to give it more nutrition and substance. It is a great […]

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Saffron

Saffron Risotto


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor A great side dish with chicken, pork, shrimp or fish. The preparation is a little time consuming and quite a lot of stirring during the process is required to finish with the desired creamy consistency, but the work is worth the time spent. If you choose […]

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lasagna_veggie_best

Eggplant, Portabella and Roasted Pepper Vegetable Lasagna


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The key to this recipe is grilling and roasting the vegetables to add a slightly smoky flavor and allowing the flavors of each vegetable intensify and become more complex as they begin to caramelize. For this recipe I am using eggplant picked from our urban garden, […]

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coconut_curry_soup3

Coconut-Curry Sweet Potato Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following soup is my take off of an Indian style squash soup, substituting sweet potatoes for the squash, as sweet potatoes are plentiful in our area during the summer and winter and they add a decidedly flavorful dimension that squash lack. In the picture of […]

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pasta_bolognese

BARILLA’S HOME MADE BOLOGNESE


Recipe sent in to NutritionHealthNet courtesy of Chuck Barilla – Culinary Contributor Equipment: Large stock pot, chef’s knife, cutting board, food processor

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taco_chicken_corn1

Chicken and Roasted Corn Tacos


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A while back I did a couple of mother batches, one chicken and another, a bunch of roasted vegetables on the grill. The following recipe is using a container of the chicken left after making chicken stock, and leftover roasted sweet corn. The greens, chard came […]

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Cheesy Smashed Potatoes with Dungeness Crab

Basic Smashed Red Potatoes with Cheddar Cheese and Greek Yogurt


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Smashed potatoes are easy to make and versatile in that you can add so many flavorful ingredients, chives, cheese, yogurt, bacon, onions, peppers, whatever pleases your palate, to the potatoes when you mash them. The following recipe makes a “stiff” smashed potato dish with the skins […]

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chicken_soup

Hearty Chicken Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a relatively easy and quick recipe for a large batch of chicken soup that can be stored in smaller quantities, frozen and heated up later. One of my favorite reheats is to add whole wheat pasta, noodles or elbows to the soup when reheating […]

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