Holiday Cioppino

Well, only 4 more days until Christmas and these recipes are making my mouth water! What did you think of the holiday roast? I promise you won’t be disappointed. Now, it’s Day 2 of recipes and I’m going to share with you my FAVORITE HOLIDAY RECIPE and it comes from Whole Foods Market. For the past 3 years, I have featured this recipe at my Holiday Tasting Table at WFM Henderson, NV. It was always a hit and man did we sell seafood that day. It’s a fairly easy recipe with a handful of ingredients but I promise that if you didn’t knock their socks off with the roast, you’ll definitely do it with this stew!

If you ask most Americans, they have either heard of this stew and have had it at an Italian or seafood restaurant or this may be their first time even hearing the word “Cioppino.” This dish was created by Portugeuse and Italian fisherman on the north side of San Francisco. Cioppino is loosely translated as “to chop” or “chopped” regarding leftover seafood from the day’s catch. It originated as a “poor man’s stew” and slowly grew in popularity at the local Italian eateries. Found at most seafood restaurants, this Cioppino will taste just as good as any fisherman’s best stew.

WFMs Holiday Cioppino
WFMs Holiday Cioppino

First and foremost, this recipe can be found on Whole Foods Market‘s website. This recipe is featured as their Holiday Cioppino. I’ll be adding my own variation based on my experience with following this recipe and adjusting it to my own palate.

Serves 7-8

  • 2 tablespoons olive oil, plus more for brushing
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 large yellow onion, finely chopped
  • 1 bulb fennel, trimmed, cored and thinly sliced
  • 1 green bell pepper, cored, seeded and chopped
  • 1 (28 ounces) can diced tomatoes, with their liquid
  • 2 cups low-sodium chicken broth
  • 1 1/2 cup white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped oregano or 1 teaspoon dried oregano
  • 1 tablespoon chopped thyme or 1 teaspoon dried thyme
  • 1 demi-baguette, cut crosswise into thin slices
  • 1 pound thick skinless white fish fillets, such as cod, cut into (1-inch) pieces
  • 1 (8 ounces) tub lump crab meat
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound mussels or clams, cleaned
  • 2 tablespoons chopped basil
  • Salt and pepper, to taste

Method:

  • Preheat oven to 400°F.
  • Heat oil in a large pot over medium heat. Add garlic, red pepper flakes, onions, fennel and bell peppers and cook until softened and onions and fennel are translucent. Stir in tomatoes with their liquid, broth, wine, tomato paste, oregano and thyme and bring soup to a boil. Reduce heat to medium-low, cover and simmer for 25 minutes.
  • Meanwhile, brush baguette slices all over with oil then arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until toasted and golden, 8 to 10 minutes; set crostini aside.
  • Stir fish and crab into pot with broth mixture and simmer for 5 minutes. Add shrimp and mussels, cover and simmer until shrimp are just cooked through and mussels have opened, about 5 minutes more. (Discard any unopened mussels.)
  • Stir in basil, salt and pepper then ladle into bowls and serve with crostini on the side.

SMN Variations:

– Add 2 teaspoons of smoked paprika to add another level of flavor. Full bodied and smoky. Yum!

– Use both mussels and clams. The great thing about this is that you can satisfy both mussel and clam fans. Shellfish are an acquired taste. I think if you provide various selections for all your guests, the easier to satisfy them with, my dears!

raw-squid rawlobster1

-Along with all the seafood on the ingredient list, I added two lobster tails cut in half and squid (grilled, if possible). The flavor from the lobster tail shell keeps the full flavor flowing. With the addition of the squid, it will become a seven-fish dish and be considered an entire meal for the Feast of The Seven Fishes (however nontraditional).

Serve this amazing Cioppino with your favorite bold, full bodied red wine. Find an amazing Chianti and you’ll be set to be labeled the Holiday Host/Hostess of the year!

Enjoy!

-Chef Flo

Six Healthy Recipes To Countdown The Holidays

Its December 18th and you have only 6 more days until the Fat Man comes swooping down and gracing us with his presents and cheer. You’ll have your family over for fun, gifts, drinks and especially yummy, delicious and plentiful holiday dishes. Not only will we be celebrating the Christmas holiday but we’ll also be six more days until the end of the year. Another year over for all those resolutions. And when those expire, then we can start new ones. Instead of keeping to the mantra of “I’ll make up for it for the new year,” why don’t we start now? There’s no better time than today…sooo….Let’s get healthy now!

Even Santa is concerned!

I want you all to enjoy this Christmas celebration with healthier alternatives to those traditional dishes. I know, I’m the holiday grinch when it comes to the food. But hey, someone’s gotta be the grinch in this sea of fat-filled dishes. I know, I know, too harsh but someone’s gotta say it. So, I want to give you my favorite main courses, side dishes, and desserts that will give you that feeling of Christmas without all the bloating and regret.

Day 6 Until Christmas: Holiday Roast

Day 5 Until Christmas: Holiday Stew

Day 4 Until Christmas: Green Vegetable Side Dish

Day 3 Until Christmas: Root Vegetable Side Dish

Day 2 Until Christmas: Dessert

Day 1 Until Christmas (Christmas Eve): Holiday Cocktail

Now, these will be my favorite choices. Along with those suggestions and recipes, I’ll be adding a few links to my secondary choices and honorable mentions. So stay tuned, subscribe, and keep your eyes peeled for these tasty delights!

If you have any requests or suggestions on a holiday recipe or a conversion into a healthier alternative, please feel free to leave a comment or a post!

Or you can email me at Florvilking@servemenow.org!

Happy Holidays!

-Chef Flo

HEARTy Soups And Stews

Moving to New Jersey from Las Vegas was, in my mind, not going to be such a big transition. I know that weather and overall vibes would definitely change but since I grew up here I didn’t think it would be such a big ordeal. I lived in Vegas since 2006. That’s a whopping seven some-odd years to get accustomed to a certain way of life. Again, I did move to New Jersey in 2009 for at least eight months for work and a life hiatus. (Mind you, I moved back to Vegas because I couldn’t take the weather) Now that I’m rambling on, let me get back to my point. This pre-winter chill is getting me down. Not spiritually or mentally, but physically. I totally fell off my Plantstrong™ diet once I moved out here. The temptations of cuisines and the like that were new and that I haven’t had in a while grew too strong to withstand. I gave in to my stomach and I let my amazing way of life diminish. I was weak!

When the holiday season began, I knew that I wouldn’t be able to jump on right now. Thanksgiving, Christmas, and the New Year was coming, I wouldn’t be able to turn away those yummy temptations.

But then, I thought to myself, if I want to get back on it, there’s no time to waste, just do it, JUMP!

The longer I wait the longer the list of excuses I’ll most likely have to continue to stray away. So here I go…I’m JUMPING!

The easiest type of food to make and best tasting are definitely those hearty soups and stews. It takes no time to create these amazing dishes and oh my, does it do a body good. I’m going to be listing a few of my favorite recipes that I’ve came across the past year that I’ve been eating Plantstrong™. With these cold days here  in New Jersey, these dishes make me feel both powered up and toasty on the inside. Definitely cures the common cold! Try one, two, or even all these recipes. Let me know what you think, along with any variations you’ve made to accommodate those foodie taste buds and for the picky children! Enjoy!

Plantstrong™ Recipes:

Engine 2 Mexican-Lime Soup

Variation: I love to add 1 or 2 (depending how much you love legumes) cans of red kidney beans! Makes it a thicker soup plus adds more Vitamin C and Potassium to you meal.

Engine 2 Savory Lentil Soup

Variation: Hot sauce, hot sauce, and more hot sauce! I love  hot sauce, it’s the condiment I have next to water on my dinner table. Add your favorite hot sauce to this dish and it’ll totally make it brighter and more refreshing! Now, just watch out for the sodium content. My favorite is Cholula! Remember the thing with sodium in recipes, think about all components of your meal before adding salt. A lot of condiments and canned products may be packed with sodium. Keep and overall eye on the salt so that it doesn’t overwhelm the dish.

Engine 2 Mushroom Stroganoff

Variation: This is perfect as it is. Thanks, Engine 2 team! For all you gluten-free eaters, just replace the flour and pasta with brown rice flour (add one extra tablespoon) (can be found at Trader Joe’s or Whole Foods Market) and Lundberg’s Penne Brown Rice Pasta then you’re all set!

WFM Hearty Greens Soup and Bowtie Pasta and Tomatoes

Variations: First and foremost, to make it Plantstrong™, make sure you eliminate the oil, salt and the cheese. Just cook with a little vegetable broth and you can top it off with some nutritional yeast. If you can’t find escarole or rainbow, green, or red chard, by all means use some kale and spinach (my go-to greens).  This recipe can be a little bland so what I do is just add a teaspoon or two of Bragg’s Liquid Aminos and Bragg’s Organic Apple Cider Vinegar to make this soup pop with much flavor.

WFM Creamy Curry Cauliflower Soup (My Favorite)

Variations: At the very end, I like to add a bit of cooked red lentils. It makes it a whole other character with that extra addition, trust me! And if you like just just a tad bit, bolder, I like to use a tablespoon and a half of garam masala. It can be found in the spice aisle and Whole Foods Market. This addition makes it your own!

I’M SALIVATING!!

Alright, so there’s the list of amazing soups and stews that will keep you warm through the winter holidays as well as power up your heart, body and soul. This is what I’ll be having this week to come so if you have any questions, please feel free to drop me a line. I’m open to comments, questions, and concerns. Leave it here in the comments section or email me at florvilking@servemenow.org!

Thanks and happy healthy eating!

-Chef Flo

 

[SMN PLANTicious Recipe] Sunday Chili

I featured this chili recipe at my last Engine 2, 28-Day Challenge cooking class at Whole Foods Market, Henderson. it was a hit with the challengers as well as the “meat-eaters” back in the kitchen. This “Super Bowl Chili” is great for tailgating and for your next family gathering. I’m positive it’ll hold up at your next company Chili-Cookoff but just make sure you give me some kind of credit. ;-D

This particular chili recipe has been transformed three times before it was made into perfection. It started out as a friend’s vegan chili, then into my turkey/meat chili, then into this magnificent creation. This is everything a chili is described to be, hearty, spicy, bold, and comforting but of course built with my own spins and secrets. I promise that once eating this chili you may not go back to that boring crock-pot stew. If anything, take this as a base or guideline and run wild with it.

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Ingredients: low sodium vegetable stock, corn, bell peppers, Anaheim chili peppers, red onions, garlic, whole peeled tomatoes, red kidney beans, pinto beans, tamari, cumin, coriander, cayenne pepper, thyme, ground black pepper, and two secret ingredients! (AS ALWAYS, IF YOU WANT THE FULL RECIPE, SUBSCRIBE TO MY BLOG AND LEAVE A COMMENT OR YOU CAN EMAIL ME DIRECTLY!)

Remember that this recipe and all of my PLANT-STRONG recipes will always be free of processed oils, meats, dairy, and extremely low to no added sodium!

What I love about this dish is that you get your complete proteins along with plenty of natural sources of vitamins and minerals. It’s also high in fiber and flavor! Like I said, use this as a guideline and add your favorite vegetables to this. Have fun with it and explore the seasoning section of your local all-natural grocer (WHOLE FOODS MARKET) and have at it. Remember that seasonings always count for “free flavor.” what I mean by that is that using dried herbs and seasonings pack your dish full of flavor and absolutely no calories!

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If you liked this blog or want the full recipe for this or any other dish, subscribe and leave a comment. You can also email me at servemenowcatering@yahoo.com.

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