Something for Everyone at the Holiday Table: What to Serve Guests with Food Allergies and Diet Restrictions by Lynn Dugan December 7, 2017 by Jill Foucre Leave a Comment Your family will be together in a few short weeks and you are already stressing about the holiday meal you are hosting. Aunt Susie is newly gluten free. You also think your brother’s girlfriend is a vegan. What should you do to accommodate these dietary restrictions? Most importantly, how can you be a good host while managing the menu and keeping your sanity? I can help! As a Registered Dietitian, I know about meal restrictions and accommodations. I also love to entertain and know the challenges in meal planning and food preparation when dealing with different diet demands. And, my oldest son has a life threatening nut allergy. Every holiday, I work with the host to understand the menu and determine what I need to make to supplement the meal for his benefit. So, here is your game plan in three simple steps: Understand your guest’s dietary restrictions. 2. Work out the base menu. 3. Communicate the menu and recruit help with preparation. Don’t begin meal planning until you understand the dietary restrictions. After making it clear to your guests that you look forward to being together, ask the questions necessary to best understand the restrictions. Vegan is a diet free of animal products (including meats, fish, dairy, butter, eggs) but does your vegan guest avoid honey, too? How sensitive is the gluten restriction? I have gluten-free friends who eat bread on occasion but none of my celiac friends can tolerate even cross contamination from cutting boards, knives, toasters, measuring cups, frying oil and baking sheets. The conversations you have with step one are a good place to begin as it shows your concern for your guests, that their well-being is your priority. You can also gauge how open they will be to making and bringing a dish to supplement your meal. That takes us to step #2. Plan the menu. Your guiding principle for menu planning is to have something for everyone at the Holiday table but not everything has to be for everyone. Consider what I call the ‘red light’ foods for each dietary restriction and pick a menu item that suits everyone. Red lights for gluten free are always anything made with wheat flour: regular bread, stuffing, crackers, pasta, and rolls. You’ll be able to offer a gluten-free side dish when using rice, wild rice, potatoes, corn or quinoa to replace wheat. As already mentioned, the red light for vegans are any animal products – meats and poultry, fish, dairy products, honey. Make sure you offer a menu item that contains a significant protein source like adding beans or legumes to a wild rice casserole, or offering a quinoa-based dish or any dish featuring legumes or lentils. A bowl of mixed nuts on the table can also offer an additional source of protein for the vegan diet. Side dishes that can work for everyone are typically potatoes, vegetables, salads, fruits and nuts when prepared without the red-light ingredients and prepared with dairy substitutes like soymilk and vegetable oil spreads. Share the menu with your guests and recruit help. Most people like to bring something. And they are best able to adapt to their own dietary restrictions. While sharing the menu, it is important to communicate any diet restrictions that they might not be familiar with (like telling the gluten-free aunt you have a vegan guest coming). Let your guest know you’ll need them to keep track of any ‘red light’ ingredients in their dishes so you can communicate those during the holiday meal. If your party is small, you can easily point out acceptable dishes. If your party is large, it may be helpful to mark foods as GF or Vegan using a tented name card/place card. Remember, your goal is to have something for everyone but not everything has to be for everyone! By following these three steps and making some easy adaptations to the traditional Holiday dinner, your guests will feel welcomed, special and included. I have highlighted my Warm Sweet Potato Lentil and Apple Salad Bowl. It is vegan and gluten-free. Each step of the recipe can be made in advance and assembled warm just before mealtime. Happy Holidays! Warm Sweet Potato, Lentil and Apple Salad Bowl 2017-12-07 13:25:36 Serves 4 Print Ingredients 1-1/2 tablespoons olive oil 2 pounds sweet potatoes peel and dice 1 small red onion, large dice 1 tablespoon fresh rosemary (or 1 teaspoon dried) Salt and pepper 8 ounces mushrooms (button or cremini), sliced 2 cloves minced garlic 2 stalks celery, sliced 4 small tart apples (Jonathon or Cortland), dice 1 cup cooked lentils 1 cup balsamic vinegar Instructions Preheat oven 425 degrees. Make balsamic glaze: place balsamic vinegar in a small saucepan and gently simmer for 20 to 30 minutes until the glaze is reduced by half, is thick and coats the back of a spoon (consistency of chocolate syrup). Set aside. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender. Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm. Pour contents of sauté pan into a large bowl. Add roasted potatoes and lentils; stir to combine. Garnish with balsamic glaze. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Potato Chickpea Buddha Bowl October 25, 2017 by Jill Foucre Leave a Comment Sweet Potato Chickpea Buddha Bowl 2017-10-26 01:56:54 Serves 2 Print Ingredients Vegetables 2 tablespoons of olive, melted coconut, or grape seed oil 1/2 red onion, sliced in wedges 2 large sweet potatoes, halved 1 bundle (227 g) broccolini, large stems removed, chopped 2 big handfuls kale, larger stems removed 1/4 teaspoon each salt and pepper Chickpeas 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry 1 teaspoon cumin 3/4 teaspoon chili powder 3/4 teaspoon garlic powder 1/4 teaspoon each salt and pepper optional: 1/2 teaspoon oregano optional: 1/4 teaspoon turmeric Tahini Sauce (optional) 1/4 cup (56 g) tahini 1 tablespoon maple syrup 1/2 lemon, juiced 2-4 tablespoons hot water to thin Instructions Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce. Best when fresh, though leftovers will keep for a few days in the fridge. Notes Provided by Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pesto Pronto by Brandy Fernow October 5, 2017 by Jill Foucre Leave a Comment As a chef instructor, people always ask me “do you cook like this at home every night?” And my answer is a swift “nope!” Yes, I am a chef, but I am also a busy mom of two active 1st and 2nd grade boys. That means I’m running all week from school, to sports, to cub scouts, volunteering, doing homework, playdates, cleaning, cooking, and of course teaching classes at Marcels! So no, I don’t cook every night and it’s certainly not a gourmet meal every night either. We do eat at home every night and I have learned to cook smart. Cook one night, then turn that into 2 more meals that I can make in 15 minutes or less. One of my favorite go-to’s for this technique is a simple pesto sauce. What probably comes to mind is the traditional basil, parmesan, pine nuts and olive oil. I certainly make this version to toss over pasta or accompany chicken, but I also use the same fundamentals to make a dozen other “pestos” which to me is generally an herb, nut, cheese and oil – whipped together in seconds with the help of my food processor. Now – to make this a million other ways, you just swap the herb, nut and cheese combos. For example, Mexican night – use cilantro, pepitas, queso or cotija cheese, and a dash of red pepper flake. Or sweeten it up a bit by swapping arugula for basil, pecans for pine nuts, adding 2 tablespoons of honey and ½ cup ricotta. Or try parsley, almonds, and asiago. This way you can pour over ANYTHING! Pesto variations are great poured over steak pork, chicken or fish, tossed with pasta, quinoa or favorite grain, drizzled over roasted veggies, you name it. Bonus – you can freeze in portions and re-use. Why haul out that food processor more than once? Make big batches of a few kinds and freeze in portions. Pull out and enjoy on that frenzied night you’re trying to get something fresh, but fast on the table. I’m featuring this favorite pesto technique in a private event this month at Marcels for a group of moms looking to cook once, eat twice. We are serving the pesto over flank steak, then recycling it to a pasta for the next meal. If you have a group that is looking to learn something specific or want to have a good time with your friends, let Marcels know and they can customize your own private event! Fresh Basil Pesto 2017-10-05 13:08:50 Print Ingredients 2 cups fresh basil leaves ¼ cup toasted pine nuts Zest and juice of a lemon Handful of fresh parmesan Instructions Add all to a food processor and add olive oil until you have you preferred consistency. Add salt and pepper to taste By Brandy Fernow Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Chicken and Vegetable Kebabs September 8, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-09-09 00:38:42 Print Ingredients ½ cup olive oil 2 tablespoon Lemaster Family Kitchen TOSA seasoning mix 2 lbs. boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
One Pan Farro and Tomatoes September 8, 2017 by Jill Foucre Leave a Comment One Pan Farro and Tomatoes 2017-09-09 00:17:53 Serves 4 Print Ingredients 2 cups water 1 cup farro ½ large onion (use white for mildness) 2 cloves garlic 9 oz. grape or cherry tomatoes 1 ¼ teaspoon kosher salt ¼ teaspoon red pepper flakes (or less to taste) 1 tablespoon olive oil Few basil leaves, cut into ribbons Grated parmesan, for serving (optional) Instructions Place water and farro in a medium saucepan to presoak (5-10 minutes is enough) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt and pepper and set a timer for 30 min. Bring uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though, cook for additional 5 minutes. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with parmesan and basil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/