Here we are gearing up for both of our Holiday’s for year end of 2014. Where does the time go? It’s always wise to keep in mind how we can keep some of the calories a bit lower than they need to be in some of our cooking. Just by using a few thoughtful tips, you can enjoy the great foods you & your family have loved over the years. Also, remember it’s much easier to add a little salt later than over salt items. Sodium is a big item for many people and a bit less is always better. I am so looking forward to spending time with my family back East for Christmas. It’s been many years as I have always been working in the San Francisco Bay area during the Holiday’s but this year I’ve decided to spend some quality time with my incredible Dad as he moves through his 90’s in remarkable shape, mind & body, along with his big sister. I will be preparing some of his favourite meals that I’ve learned from my Mom and Grandparents during my youth. They truly gave me the mind to eventually enter into the field of Culinary Arts.
I wish you all the healthful and Happy Holiday season and the very best for 2015.
Fondly, Chef Steve
Preparing chicken stock can be extremely easy and fun. The most reliable way to start the process is to purchase a rotisserie chicken at Costco or your favourite market. I cut off the breasts to save for yet another meal, i.e., chicken salad, sliced chicken for sandwiches, broccoli chicken saute, etc., then cut up the chicken into smaller pieces so they can simmer better. Be sure to keep the skin on the chicken for better favour. (You can skim some of the extra fat from the stock when it’s cooled, if you like.)
Dice up 3 stalks of celery, 3 carrots & 1 large onion into medium pieces and add to a large stock pot with the chicken and water. You can always add a bay leaf, salt & pepper and simmer, not boil, for at least 2 hours. You will have a very favourfull & tasty stock at that point. I then strain the stock into a large bowl and separate the chicken & veggies onto a large cookie sheet to cool. I remove the veggies from the pan and return them to the stock. Carefully, remove the skin, bones and inedible pieces from the chicken meat. Place all of the usable chicken meat back into the pot with the stock & veggies. You can add Orzo or any pasta or rice that you like using. Adding a bit of curry will give your soup a great kick and one that’s quite healthy for you, too. Season as you like & perhaps a few herbes to liven your finished product.
I make this stock quite often but change the recipe frequently by adding a can of coconut milk to make an interesting Thai influenced soup. Enjoy preparing this creative dish and let me know if you have any questions or thoughts that I can help you with for this preparation. Enjoy…
Dear Family, Friends & Clients:
It’s a pleasure to welcome yet another year working with friends and
clients on eclectic events throughout the coming year. I am looking
forward to making your event as successful & carefree for you and your
guests as possible. Let MOLTO BENNE CATERING assist you with your
menu selections, staffing, design and set up of your upcoming parties &
events in the New Year. Also keep in mind that I have numerous new
items that can be served, especially more healthful & tasty delectables
for all occasions. I’m looking forward to a great year and incredible events.
The 2013 holiday season is here with Thanksgiving being next week. We will need to begin to plan our meals whether we are eating at home, at family or friends and at restaurants. There are so many ways to keep the calories within the proper parameters of most of your meals. Keep portions to about a third vegetables, a third protein & a third grains & fiber. Even for us diabetics, we must adhere to lower carbohydrates in our meals so we are not overloaded and our systems highly taxed. Also, don’t forget to do a bit more exercise if you can. Even walking will help to keep our bodies in better shape and give us a better chance to stay as healthy as possible for quite some time.