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©2014 NGC Network US, LLC. NATIONAL GEOGRAPHIC CHANNEL and the Yellow Border design are trademarks of National Geographic Society; used with permission.
A COLLECTION OF<br />
HEALTHY RECIPES<br />
by<br />
This fall, National Geographic Channel asked some of<br />
our favorite celebrities for their favorite recipes.<br />
The only catch was that the dishes had to be healthy.<br />
NFL greats, MLB sluggers, Caldecott-winning authors, Oscar-winning<br />
actors, top chefs and entrepreneurs all answered NGC’s call.<br />
Americans spend 10 percent of their disposable income on fast food;<br />
nearly 25% of all people eat fast food daily; and we eat nearly one-third<br />
more packaged than fresh food.<br />
With this in mind, we were inspired to try and do something about it.<br />
So, as an accompaniment to the groundbreaking, six-hour miniseries event,<br />
EAT: THE STORY OF FOOD<br />
PREMIERING FRIDAY, NOV. 21, through SUNDAY, NOV. 23, at 9/8c<br />
we are thrilled to present a huge variety of delicious dishes from worldclass<br />
actors, athletes, activists, writers and artists — all with one thing in<br />
common: they are healthy alternatives to our fast-food lifestyle.<br />
Enclosed you’ll find ideas for breakfasts and smoothies,<br />
lunches and snacks, main courses and sides. The food is as varied<br />
as the celebrities who responded, and we hope you discover<br />
a few new ways to eat healthy as you watch<br />
EAT: THE STORY OF FOOD.<br />
All that we ask in return for the free download<br />
is that you donate one can of food to your local food bank.<br />
Pass it along … and bon appetit!
Table of Contents<br />
5<br />
6<br />
7<br />
8<br />
10<br />
11<br />
12<br />
14<br />
15<br />
16<br />
17<br />
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23<br />
24<br />
25<br />
26<br />
27<br />
28<br />
29<br />
30<br />
31<br />
32<br />
Jeremy Affeldt San Francisco Giants Cowboy caviar<br />
Louie Anderson Comedian after the show stir-fry<br />
Lilly & Audrey Andrews Child chefs farro and winter vegetables<br />
Chicken Curry Bar<br />
Denise Austin Fitness guru chicken lettuce wraps<br />
Hilaria Baldwin TV personality/yoga instructor brown rice vegetable paella<br />
Joe Bastianich Restaurateur/TV personality hay-smoked potatoes<br />
Lidia Bastianich Chef, cookbook author/TV personality elbows with sweet potatoes, parsley and capers<br />
spinach and chickpea soup<br />
Mayim Bialik Actress/blogger tomato soup<br />
Anna Maria Boiardi Chef branzino baked under a salt crust<br />
Bobbi Brown Makeup entrepreneur coconut kale cherry smoothie<br />
Breena Clarke Author corn miller<br />
Tabatha Coffey Hairstylist/TV personality chocolate pudding<br />
GLUTEN-FREE ZUCCHINI BROWNIES<br />
Laurie David Activist quinoa cakes<br />
QUICK-ROASTED RED PEPPER SAUCE<br />
Raul De Molina TV personality white gazpacho<br />
Tomie dePaola Children's book writer second simplest pasta ever<br />
Haylie Duff Actress veggie and yogurt sandwich<br />
Barbara Eden Actress meat loaf<br />
Vicki Escarra CEO banana oatmeal hotcakes with spiced maple syrup<br />
Estelle Singer grilled lemon chicken<br />
Lizanne Falsetto Entrepreneur/wellness expert/food blogger coconut chicken with exotic black rice<br />
Clare Galterio TV personality Boo-Boo's banana chip cookies<br />
Nina Garcia Magazine editor/TV judge shrimp ceviche
Table of Contents<br />
33<br />
34<br />
35<br />
36<br />
37<br />
38<br />
39<br />
40<br />
41<br />
42<br />
43<br />
44<br />
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46<br />
47<br />
48<br />
49<br />
50<br />
51<br />
52<br />
54<br />
55<br />
56<br />
57<br />
Brett Gardner New York Yankees Southwest turkey burger<br />
Duff Goldman Pastry chef/TV personality buckwheat cake jars with fresh fruit<br />
and blueberry Greek yogurt<br />
Eric Greenspan Chef green dog drink<br />
Hélène Grimaud Pianist GRILLED TOMATO and MOZZARELLA PIZZA<br />
James Gummerson Daddy blogger stuffed Portobello mushrooms<br />
Michael Harney Actor seared salmon with kale and apple salad<br />
Bindi Irwin TV personality beetroot hummus<br />
Freddie Jacobson Professional golfer Sesame seared tuna with<br />
Asian-style shirataki noodles<br />
Thomas Jones NFL player, Jets, Bears Shrimp and asparagus in lemon sauce<br />
Susan Kelleher Veterinarian/TV host Jicama salad<br />
Ali Larter Actress/cookbook author Carrot ginger soup<br />
Alison Levine Mountain climber/author tanker stew<br />
vegan chocolate truffles<br />
Nastia Liukin Olympic gymnast chicken shish kabob with Cajun BBQ sauce<br />
William Ivey Long<br />
Costume designer and Chairman<br />
of the American Theater Wing<br />
Eva Longoria Actress GUACAMOLE<br />
Simon Majumdar Food writer/TV personality red lentil dahl<br />
Brussels sprouts and broccoli<br />
Dave Marciano Fisherman "WICKED TUNA" Tuna or shark steaks<br />
Sasha Martin Food writer/blogger pistachio date balls<br />
Angie Martinez DJ Cuban medianoche empanadas<br />
Debbie Matenopoulos Talk show host/author Greek lentil soup<br />
Peter & Mary Max Artist kale bean soup<br />
Mary McCartney Photographer NEW POTATO and ASPARAGUS SALAD<br />
WITH MUSTARD DRESSING<br />
Paul McCartney Musician super vegetable salad
Table of Contents<br />
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AnnaLynne McCord Actress Asian fusion-style veggies and rice<br />
Cesar Millan Dog Behavioralist/TV host shrimp ceviche<br />
Nathan Myhrvold Former chief tech officer/chef pressure-cooked quinoa salad with cauliflower<br />
Jackie Ourman Chef and food blogger blackened catfish<br />
sautéed chicken with fiesta quinoa<br />
Diamond Dallas Page Wrestler/yoga instructor almond joy cUPCAKES<br />
Bernard Pollard Tennessee Titans pork chops with apples and onions<br />
Sandra Postel Director, founder/Global Water project creamy chipotle carrot soup<br />
Wolfgang Puck Chef rotisserie garlic chicken<br />
with roasted vegetables<br />
Raghava KK Artist upma<br />
Abigail Raines Mommy blogger spinach quiche cups<br />
Bill Rancic TV personality/restaurateur pear and porcini insalata<br />
LeAnn Rimes Singer chicken with pumpkin seed mole<br />
Holland Roden Actress raw cacao energy balls<br />
Enric Sala Explorer pa amb tomaquet I pernil (bread with tomato)<br />
Don Saladino Fitness trainer mini meat muffins<br />
Susan Sarandon Actress turkey basil artichoke meatballs<br />
Jessica Seinfeld Author BAKED SWEET POTATO chips<br />
Beth Stern TV personality/animal activist quinoa side dish<br />
Michael Strahan Former football player/TV host roasted Brussels sprouts<br />
Trudie Styler Actress/producer sPICED ZUCCHINI, SQUASH AND CARROT FRITTERS<br />
Alison Sweeney Actress/writer/TV host green beans WITH crumbled feta cheese<br />
SANOV FAMILY OATMEAL PANCAKES<br />
Jenna Dewan Tatum Actress vegan spinach and quinoa enchiladaS<br />
Marlo Thomas Actress sugarless apple banana blueberry muffins<br />
with fresh fruit jam<br />
Steve Weatherford New York Giants OSTRICH MEATBALLS, TWICE BAKED POTATOES<br />
AND GRILLED APARAGUS
Jeremy Affeldt<br />
Jeremy Affeldt is a pitcher for the three-time World Champion San Francisco Giants (2014, 2012,<br />
2010). He and his wife, Larisa, are founders of Generation Alive, a non-profit that helps create young<br />
leaders committed to serving others, including people in dire situations such as hunger, extreme<br />
poverty and human trafficking. He is the author of “To Stir a Movement, Life Justice and Major<br />
League Baseball.” Visit www.GenerationAlive.org for more.<br />
Cowboy Caviar<br />
Ingredients<br />
1 can Shoepeg Corn (drained)<br />
1 can black-eyed peas (drained)<br />
2 avocados cubed<br />
2<br />
/3 cup cilantro chopped<br />
2<br />
/3 cup green onions sliced<br />
½ cup of tomatoes diced<br />
¼ cup of olive oil<br />
¼ cup red wine vinegar<br />
2 cloves garlic<br />
1 teaspoon cumin<br />
Salt and pepper, to taste<br />
DIRECTIONS<br />
Mix ingredients in bowl. Chill and serve.<br />
5
Louie Anderson<br />
Comedian Louie Anderson’s podcast is available on itunes.apple.com.<br />
After The Show Stir-fry<br />
Ingredients<br />
6 ounces of chicken or turkey or beef<br />
Cut the meat into strips season with salt and pepper<br />
Chop small onion and some mushrooms<br />
Add a fresh tomato<br />
DIRECTIONS<br />
Cut meat into strips and season with salt and pepper.<br />
Chop a small onion, mushrooms and tomato. Get a large<br />
frying pan and add 2 tablespoons of olive oil. Heat until<br />
hot and then add in meat. Simmer on each side until done<br />
(about 5 minutes on each side). Add onions, mushrooms<br />
and tomatoes. Cover for a few minutes and simmer. Add<br />
½ bag of frozen veggies, cover, and cook to liking.<br />
Sometimes I like to add soy sauce and a little hot sauce!<br />
6
Lilly & Audrey Andrews<br />
Lilly and Audrey Andrews, known to their fans as<br />
"The Twin Chefs" are authors of the book, “We Heart Cooking.”<br />
farro and winter vegetables<br />
This is our go-to dish for a cold winter night. It’s the ultimate comfort food—warm<br />
and really hearty but with no frying, breading or butter.<br />
Hands-On Time: 8 minutes Total Time: 48 minutes Serves 5 (serving size: about 1 cup)<br />
Ingredients<br />
½ butternut squash<br />
½ red onion<br />
3 teaspoons olive oil, divided<br />
½ teaspoon kosher salt, divided<br />
1 cup uncooked farro<br />
3 cups water<br />
1 bunch green chard (about 6 ounces)<br />
1<br />
/8 teaspoon black pepper<br />
DIRECTIONS<br />
Preheat oven to 450 degrees. Using a knife, remove<br />
peel from butternut squash. Discard seeds and cut<br />
pulp into ½-inch dice. Place in a 9 x 13-inch baking<br />
dish. Chop onion and add to squash in dish. Drizzle with<br />
2 teaspoons olive oil and sprinkle with ¼ teaspoon salt.<br />
Stir to coat evenly. Bake for 20 minutes or until squash is<br />
tender. While squash mixture is baking, cook farro: Combine<br />
farro with 3 cups water in a saucepan over high heat. Bring to a<br />
boil. Reduce heat to medium-low and simmer 15 minutes or just until tender. Drain.<br />
Coarsely chop chard leaves. Rinse and spin dry in salad spinner or pat dry with<br />
paper towels. When squash is tender, carefully layer chopped chard over squash.<br />
Spread cooked farro evenly over chard. Return baking dish to oven and cook<br />
for 5 minutes or until chard is wilted. Remove dish from<br />
oven and stir casserole gently until combined.<br />
Sprinkle with ¼ teaspoon salt and 1 /8 teaspoon<br />
pepper. Drizzle remaining 1 teaspoon olive oil<br />
over top. Stir gently to mix, then serve.<br />
7
Lilly & Audrey Andrews<br />
Chicken Curry Bar<br />
The great thing about a curry bar is that there’s something for everyone,<br />
so even picky eaters are happy!<br />
Hands-On Time: 19 minutes Total Time: 34 minutes Serves: 8<br />
(serving size: ½ cup rice, about ¾ cup curry mixture)<br />
Ingredients<br />
1 1 ⁄3 cups uncooked dry brown rice<br />
½ cup coconut strips or flakes<br />
½ cup slivered almonds<br />
3 green onions<br />
½ cup golden raisins<br />
½ cup dried banana chips<br />
¼ cup chopped fresh cilantro leaves<br />
8 lime wedges<br />
2 pounds skinless, boneless chicken thighs<br />
1 large onion<br />
2 garlic cloves<br />
1 tablespoon coconut oil<br />
2 teaspoons curry powder<br />
1 teaspoon salt<br />
1 cup fat-free, lower-sodium chicken broth<br />
1 cup light coconut milk<br />
½ teaspoon red pepper flakes<br />
¼ cup mint leaves<br />
DIRECTIONS<br />
Cook Rice: Cook rice according to package directions. Remove from heat.<br />
Cover to keep warm.<br />
Prepare Toppings: Heat a small skillet over medium heat. Add coconut and<br />
toast for 1 to 2 minutes or until mostly golden brown, stirring frequently. Place<br />
in a small serving bowl. Set aside. Return skillet to medium heat. Add almonds<br />
and toast for about 3 minutes or until golden, stirring frequently. Place in another<br />
small serving bowl. Set aside. Trim green onions, then stack and cut crosswise<br />
into thin slices. (You should have about ½ cup sliced onion.) Place in another small<br />
serving bowl. Set aside. CONTINUED ON NEXT PAGE<br />
8
Lilly & Audrey Andrews<br />
Chicken Curry Bar cont.<br />
DIRECTIONS cont.<br />
Place remaining toppings (except for mint) in separate small serving bowls:<br />
raisins, banana chips, cilantro and lime wedges. Set all aside until ready to<br />
serve.<br />
Prepare Curry Ingredients: Cut chicken into 1-inch-thick slices. Set aside.<br />
Cut onion in half through stem end. Place halves, cut sides down, on cutting<br />
board. Beginning at stem end, cut onion into thin slices. Mince garlic.<br />
Cook Curry: Heat coconut oil in a large sauté pan over medium-high<br />
heat. Add onion and garlic, and sauté for 5 minutes or until beginning to<br />
caramelize, stirring often. Add chicken, curry powder and salt. Stir to<br />
evenly coat chicken with curry powder. Cook for 7 minutes or until chicken<br />
is cooked throughout, stirring occasionally. Add chicken broth, coconut<br />
milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low<br />
and simmer for 15 minutes or until sauce has thickened slightly, stirring<br />
occasionally.<br />
Serve Curry: Just before serving, stack mint leaves,<br />
roll up tightly, and thinly slice<br />
crosswise into chiffonade.<br />
Place mint into a small<br />
serving bowl. Arrange<br />
serving bowls with<br />
toppings. To serve,<br />
spoon ½ cup rice into<br />
each of 8 individual<br />
shallow bowls and top<br />
each serving with about<br />
¾ cup chicken curry.<br />
Serve immediately, allowing<br />
guests to add toppings of<br />
their choice.<br />
9
Denise Austin<br />
Denise Austin is a pioneer in the fitness industry who has sold more than 24 million exercise videos<br />
and DVDs, authored 12 books on fitness and starred in the longest-running fitness show in the<br />
history of television. Denise's trademark zest for life, positive outlook and can-do attitude have<br />
endeared her to millions of fans across the country. People can sign up now for her new 10-week,<br />
360°Plan at www.deniseaustin.com and get a complete health and fitness plan that includes<br />
everything from workouts to recipes and motivation.<br />
Chicken Lettuce Wraps<br />
with Sesame Green Beans<br />
Ingredients<br />
8 ounce cooked skinless boneless chicken breast, finely diced<br />
1 (8 ounce) can water chestnuts, drained and diced<br />
1 (8 ounce) can bamboo shoots, drained and diced<br />
½ cup thinly sliced scallions<br />
2 cloves garlic, minced<br />
¼ cup chopped fresh cilantro<br />
2 tablespoons rice vinegar<br />
1 ½ tablespoons toasted sesame oil<br />
1 tablespoon lower sodium soy sauce (if following a gluten-free diet,<br />
check ingredients to ensure soy sauce is gluten-free)<br />
1 teaspoon chili paste such as sriracha<br />
8 large lettuce leaves, separated, washed and patted dry<br />
3<br />
/4 pound (about 3 cups) green beans, trimmed<br />
2 teaspoons toasted sesame seeds<br />
DIRECTIONS<br />
In a medium bowl, combine the chicken, water chestnuts, bamboo shoots, scallions,<br />
garlic and cilantro. In a small bowl, whisk together the vinegar, sesame oil, soy sauce<br />
and chili paste. Add 3 tablespoons of the dressing to the chicken mixture, reserve the<br />
rest for the green beans and stir well. Place 4 lettuce leaves on each plate and divide<br />
the chicken mixture evenly between the 8<br />
lettuce leaves. Bring a medium pot of<br />
water to a boil. Add the green beans<br />
and cook until tender/crisp,<br />
about 4 minutes. Transfer the<br />
beans to a colander and<br />
rinse under cold water.<br />
Divide the green beans<br />
evenly between the 2<br />
plates. Top each portion<br />
of green beans with a<br />
drizzle of the remaining<br />
dressing and 1 teaspoon<br />
sesame seeds.<br />
10
Hilaria Baldwin<br />
Hilaria Thomas Baldwin (@hilariabaldwin) is a fitness and wellness expert and the co-founder<br />
of Yoga Vida, a yoga studio with locations in Union Square and Noho in New York. She is also the<br />
Lifestyle correspondent for EXTRA, where she covers fitness, fashion, celebrities and news.<br />
Follow Hilaria on Instagram #hilariaeats for more healthy recipes.<br />
Brown Rice Vegetable Paella<br />
Ingredients<br />
1 ¼ cups short-grain brown rice<br />
4 cups homemade or<br />
good-quality vegetable broth<br />
1 teaspoon crumbled saffron threads<br />
¼ cup Spanish olive oil<br />
1 large Vidalia onion, chopped<br />
8 garlic cloves, minced<br />
4 vine ripened tomatoes,<br />
core removed and chopped<br />
¼ cup dry white wine<br />
1 large fennel bulb,<br />
cut into 8 wedges<br />
1 red bell pepper,<br />
seeded and chopped<br />
8 baby artichokes, halved and trimmed<br />
½ pound royal trumpet mushrooms,<br />
halved lengthwise<br />
2 teaspoons smoked Spanish paprika<br />
4 cups Tuscan kale, stems removed and<br />
roughly chopped<br />
½ - 1 teaspoon sea salt (optional)<br />
1 pound asparagus, woody ends trimmed<br />
and cut into 2-inch pieces<br />
½ cup piquillo or roasted red peppers,<br />
cut into thin strips<br />
¼ cup chopped parsley<br />
1 lemon, cut into 8 wedges<br />
DIRECTIONS<br />
In a medium saucepan, combine the rice and 2 ½ cups<br />
of the broth. Bring to a boil over high heat, lower the<br />
heat and simmer, covered, for 30 minutes. While the<br />
rice is cooking, add the remaining broth in a medium<br />
saucepan. Bring to a boil over medium high heat. Turn<br />
off the heat, add the saffron, cover and keep warm.<br />
In a large paella pan, heat the olive oil over medium- high<br />
heat. To make the sofrito, add the chopped onion, garlic, chopped tomatoes and white<br />
wine. Reduce the heat to medium and cook for 10 to 12 minutes, stirring frequently,<br />
or until the sofrito is thick and reduced by half. The final sofrito will be dark and rich in<br />
flavor as well as color. Add in the fennel bulb, bell pepper and baby artichokes. Cook<br />
stirring frequently for 5-7 minutes or until the vegetables begin to caramelize and wilt.<br />
Next add in the mushrooms. Continue to sauté over medium heat for 7-9 minutes<br />
or until the vegetables are tender. Next add in the paprika and kale and pre-cooked<br />
brown rice, stir to combine. Pour in the hot broth, increase heat to medium high and<br />
bring to a boil. Check for seasoning and add some salt now if needed. Lower the heat to<br />
medium and nestle the asparagus into the pan randomly. Allow the dish to continue to<br />
cook for 20-25 minutes or until the rice is al dente and a crust or soccorat has formed<br />
on the bottom. Turn off the heat, lightly cover the paella with foil and allow to rest for<br />
10 minutes. To serve, arrange piquillo peppers on top, sprinkle with parsley and serve<br />
with lemon wedges. Enjoy!<br />
11
Joe Bastianich<br />
Joe Bastianich is a judge on "MasterChef Junior" airing Tuesdays on FOX.<br />
HAY-SMOKED POTATOES<br />
Nettles, everything bagel granola and Philadelphia potato puree<br />
Serves 2<br />
Ingredients<br />
(Philadelphia potato puree)<br />
200 grams Yukon Gold potatoes, peeled<br />
100 grams cream<br />
75 grams cream cheese,<br />
at room temperature<br />
Salt, to taste<br />
DIRECTIONS<br />
In medium pot, add potatoes and cover<br />
with water and ½ teaspoon salt.<br />
Simmer until fork tender. Drain water<br />
and transfer potatoes to blender<br />
along with scalded cream and cream<br />
cheese. Bend until completely smooth.<br />
Season with salt. Keep warm in small<br />
pot covered with plastic wrap touching<br />
surface of puree so a skin doesn’t form.<br />
Ingredients (Nettle puree)<br />
75 grams nettle, leaves only*<br />
5 grams extra-virgin olive oil<br />
Salt, to taste<br />
DIRECTIONS<br />
Working with gloves, blanch nettles in<br />
abundantly salted water until tender,<br />
about 3 minutes. Shock in ice water<br />
to stop cooking and preserve color.<br />
Squeeze out excess water and transfer<br />
to blender with 2 tablespoon of ice<br />
water along with olive oil to make a<br />
smooth puree. Season with salt and<br />
set aside.<br />
Ingredients (Hay-Smoked Potatoes)<br />
4 baby purple potatoes<br />
4 baby red bliss potatoes<br />
20 grams hay, organic<br />
DIRECTIONS<br />
Parboil potatoes in abundantly salted<br />
water until partially cooked, about 8<br />
minutes. This process allows the potatoes<br />
to be seasoned uniformly throughout.<br />
Transfer to cast iron pan lined with hay<br />
and cook over medium heat covered until<br />
potatoes are cooked through, about 20<br />
minutes. Potatoes should be perfumed<br />
with hay. Keep warm.<br />
Ingredients (Pickled potatoes)<br />
1 red bliss potato, skin on<br />
1 lime<br />
30 grams rice wine vinegar<br />
10 grams honey<br />
DIRECTIONS<br />
Bring to boil honey and rice wine vinegar.<br />
Using mandoline, thinly slice potato<br />
into rounds. Pour hot pickling liquid<br />
over potatoes and let sit for 10 minutes.<br />
When ready to serve, remove potato<br />
slices and shave faint lime zest on top.<br />
CONTINUED ON NEXT PAGE<br />
* You can substitute baby spinach if nettles aren’t available.<br />
12
Joe Bastianich<br />
HAY-SMOKED POTATOES cont.<br />
Nettles, everything bagel granola and Philadelphia potato puree<br />
Ingredients (Nettle chips)<br />
6 nettle leaves, medium size<br />
Nonstick spray<br />
DIRECTIONS<br />
Line microwave safe plate with plastic<br />
wrap very tightly. Spray with nonstick<br />
spray and working with gloves, lay<br />
nettle leaves on top of plastic wrap.<br />
Spray more nonstick spray on top of<br />
nettle leaves. Cover with additional<br />
plastic wrap and poke 3 holes to form<br />
air pockets. Microwave in 2-minute<br />
intervals, about 6 minutes total until<br />
nettles become crisp. Carefully<br />
remove from microwave using a towel<br />
of oven it since plate will be scorching<br />
hot. Carefully separate the two layers<br />
of plastic wrap and remove chips. Cool<br />
completely and<br />
set aside.<br />
assembly<br />
Heat nettle puree and carefully splash<br />
on plate. Place a mound of potato puree<br />
in center. Slice hay smoked potatoes on<br />
an angle and dip in some of the potato<br />
puree reserved on the side. Then dip in<br />
everything bagel crumble and place 2<br />
halves of each type of potato on the plate.<br />
Ingredients<br />
(Everything Bagel Crumble)<br />
1 everything bagel<br />
DIRECTIONS<br />
Slice bagel in 1x1 chunks and toast in<br />
300 degrees oven until completely<br />
dry and slightly toasted. Let cool<br />
and pulse in food processor to form<br />
crumbs, similar in size to panko.<br />
13
Lidia Bastianich<br />
Lidia Bastianich is a renowned Italian chef, Emmy Award-winning television host, cookbook<br />
author, restaurateur and co-owner of Eataly in NYC. Her newest endeavor is a line of topselling<br />
specialty dried pastas and sauces — 7 sauces and 10 pastas — that are made using only<br />
the finest ingredients. “Lidia’s” is the only pasta to be that is both GMO-free and all natural,<br />
and the sauces are all natural, gluten-free and kosher. Visit www.lidiasitaly.com for more.<br />
ELBOWS WITH SWEET POTATOES,<br />
PARSLEY AND CAPERS<br />
Pipette con Patate Dolci y Prezzemolo e Capperi<br />
The combination of potatoes and pasta in one dish is not unusual in Italy. In Liguria, string<br />
beans and cubes of cooked potatoes are served on pasta, traditionally with pesto. In Naples,<br />
ditalini with peas and cubed potatoes is a standard. In this pasta recipe, instead of regular<br />
potatoes, I use sweet potatoes, which makes the recipe nutritionally more balanced. The<br />
sweetness of the potatoes is tamed by the saltiness and complexity of the capers, which<br />
makes for a delicious and nutritious plate of pasta.<br />
Serves: 6<br />
Ingredients<br />
2 tablespoons extra-virgin olive oil<br />
4 ounces thick sliced bacon or pancetta, cut into julienne strips<br />
4 garlic cloves, peeled and crushed<br />
4 fresh sage leaves<br />
1 pound sweet potatoes, peeled, cut into ½-inch cubes<br />
2 leeks, white and light green parts only, sliced (about 2 cups)<br />
¼ cup rinsed small capers (optional)<br />
½ teaspoon kosher salt, plus more for the pot<br />
¼ to ½ teaspoon crushed red pepper flakes<br />
1 pound pipette or elbow pasta<br />
3 tablespoons chopped fresh Italian parsley<br />
1 cup grated Grana Padano or Parmigiano Reggiano<br />
DIRECTIONS<br />
Bring a large pot of salted water to a boil for pasta. In a large skillet, over<br />
medium-high heat, heat the olive oil and add the bacon or pancetta, the<br />
garlic and the sage. Cook until fat has rendered, about 3 to 4 minutes. Add<br />
the sweet potatoes and leeks, and cook, stirring continuously, until both<br />
begin to soften, about 4 minutes. Add the capers, if using. Season with<br />
the salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer<br />
rapidly until the sweet potatoes and leeks are very tender but the sweet<br />
potatoes retain their shape, about 7 to 8 minutes, adding more pasta water<br />
if necessary to keep it saucy.Meanwhile, cook the pipette until al dente. When<br />
the pipette are done, remove with a spider directly to the sauce. Add the parsley,<br />
and toss to coat the pasta with the sauce. Increase the heat and boil a minute if the<br />
sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet<br />
from the heat, sprinkle with the grated cheese, toss and serve.<br />
14
Lidia Bastianich<br />
SPINACH AND CHICKPEA SOUP<br />
Zuppa di Spinaci e Ceci<br />
I love this soup with chickpeas, but the same recipe can be made with dry kidney or<br />
cannellini beans. I sometimes add pasta, such as ditalini or broken spaghetti, in the last 10<br />
minutes of cooking, to give the soup more substance. You will need to have enough liquid<br />
in the pot to cook the pasta; if not, just add a cup or two of water, bring to a boil, season<br />
to taste and then add the pasta. My grandmother would save all the little pieces of broken<br />
dry pasta and small amounts of different leftover pasta she had, and would throw it in<br />
the soup. So, when you have a little spaghetti, a little tubettini, a little fusilli left over, save<br />
it all as you go along, and then, when you decide to make zuppa, just throw it all in and<br />
cook it. I sometimes substitute Swiss chard for the spinach, and it is also delicious.<br />
Serves 8<br />
Ingredients<br />
1 pound dried chickpeas, soaked overnight, drained<br />
2 medium leeks, white and light green parts only, chopped (about 2 cups)<br />
2 celery stalks, chopped (about 1 cup)<br />
1 large carrot, peeled and chopped (about 1 cup)<br />
2 fresh bay leaves<br />
1 teaspoon crushed red pepper flakes, or more to taste<br />
2 large bunches leaf spinach, washed, tough stems removed (about 2 ½ pounds)<br />
3 tablespoons kosher salt<br />
1<br />
/3 cup extra–virgin olive oil<br />
8 garlic cloves, peeled and sliced<br />
DIRECTIONS<br />
Put the drained chickpeas in a large soup pot<br />
with the leeks, celery, carrot, bay leaves and<br />
½ teaspoon of the red pepper flakes. Add 8 quarts of<br />
cold water, and bring to a rapid simmer. Partially cover, and cook<br />
until the chickpeas are almost tender, about 1 ½ hours. Add the spinach and<br />
salt. Cover, and cook until the spinach is tender, 15 to 20 minutes more. When<br />
the soup is ready, heat the olive oil in a medium skillet over medium heat. When<br />
the oil is hot, add the garlic and remaining ½ teaspoon red pepper flakes. Cook<br />
until the garlic just begins to turn golden and is fragrant, about a minute, then<br />
ladle in a couple cups of soup and stir to incorporate the flavored oil into the<br />
soup. Transfer the contents of the skillet to the large pot of soup, mix well and<br />
serve.<br />
15
Mayim Bialik<br />
Mayim Bialik is an actress (“The Big Bang Theory”)<br />
and author of “Mayim’s Vegan Table,” available on Amazon.com.<br />
Tomato Soup with Israeli Couscous<br />
Soup is sometimes where great meal planning starts, especially with delicious and<br />
sophisticated flavors like those you’ll find in this Middle Eastern–inspired soup. The garlic<br />
and deceptively simple spices create a complex base. With the addition of couscous,<br />
this soup is a meal in itself.<br />
Serves 4-6<br />
Ingredients<br />
2 tablespoons olive oil<br />
1 onion, chopped<br />
1-2 carrots, diced<br />
1 (14 ounce) can chopped tomatoes<br />
6 garlic cloves, roughly chopped<br />
6 ¼ cups vegan vegetable stock<br />
1-1 ½ cups uncooked Israeli couscous<br />
2-3 mint sprigs, chopped, or several pinches of dried mint<br />
¼ teaspoon ground cumin<br />
¼ bunch fresh cilantro or about 5 sprigs, chopped<br />
Salt and freshly ground pepper, to taste<br />
DIRECTIONS<br />
Heat the olive oil in a large pan, add the onion and carrots, and cook over<br />
medium-low heat for about 10 minutes until softened. Add the tomatoes,<br />
half of the garlic, vegetable stock, couscous, mint, cumin and cilantro.<br />
Bring the soup to boil, add the remaining chopped garlic, then lower the<br />
heat slightly and simmer gently for 7-10 minutes, stirring occasionally, or<br />
until the couscous is just tender. Season to taste with salt and pepper.<br />
PHOTO CREDIT:<br />
From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours<br />
by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.<br />
16
Anna Maria Boiardi<br />
Anna Maria Boiardi is the granddaughter of Mario Boiardi and the great-niece of Hector Boiardi.<br />
Hector and Mario Boiardi, both Italian immigrants moved to New York in the early 1900s and worked<br />
in the kitchen of the famed Plaza Hotel. They later moved to Cleveland where they opened a popular<br />
restaurant, Il Giardino d'Italia. Patrons began requesting portions to take home, so they packaged<br />
up uncooked pasta, cheese, and their popular sauce and poured it into milk bottles. Demand grew<br />
and the Boiardi’s launched The Chef Boiardi Food Products Co. in 1928. Visit Anna on her blog at<br />
www.annasdish.com and her website at www.annaboiardi.com. Follow Anna on Twitter @aboiardi.<br />
BRANZINO BAKED UNDER A SALT CRUST<br />
Ingredients<br />
1 very fresh branzino with head and tail, gutted, but unscaled (about 1 pound)<br />
3 ½-4 cups coarse salt<br />
1 (4 inch) sprig fresh rosemary<br />
1 clove garlic, cut into 5 thin slices<br />
Extra-virgin olive oil, for drizzling<br />
Lemon wedges, for serving<br />
DIRECTIONS<br />
Preheat the oven to 400 degrees. Rinse<br />
the fish well under cold running water,<br />
especially in the<br />
belly cavity. Dry well inside and out with paper towels. Cover the bottom<br />
of a 10 x 12 inch aluminum pan with about ¼ inch salt; you’ll need about 1 ½ cups.<br />
Arrange the fish diagonally in the pan over the salt. Open the belly cavity and lay the<br />
rosemary branch, lengthwise, inside. Line up the garlic slices, side by side, on top of<br />
the rosemary. Press the edges of the cavity together to protect the flesh from the<br />
salt. Then pour salt over the fish to completely cover it, except for the head and tail.<br />
(You’ll need about 2 cups more salt.) Put some water in a bowl, dip your fingers into<br />
it, and sprinkle a little water over the top layer of salt; you’ll use about<br />
2 teaspoons. This will help to create the crust. Bake the fish until the eye turns<br />
opaque and white, exactly 40 minutes. Remove the pan from the oven and let sit<br />
for a couple of minutes. Use the rounded end of a regular dinner knife to crack<br />
the top layer of salt. Push the crust off the fish in chunks. Using a fork and<br />
knife, lift the fish onto a clean plate with the opening of the belly cavity<br />
facing you. With the same knife, cut off the tail; discard. Starting at<br />
the belly opening, insert the knife between skin and flesh, wherever<br />
you can get the knife in. Then lift off the skin (it should come off in<br />
one large piece or a couple of smaller pieces). Cut down the dark<br />
line that runs along the top fillet from the head all the way to the<br />
tail and divides the fillet in half. The flesh will separate easily at that<br />
line. Use the fork and knife to push the fish off the bone, on either<br />
side of that center line. Lift the fillet in pieces off the bone and onto a<br />
plate, removing any gelatinous or dark-colored bits. When you’ve entirely<br />
removed the top fillet, discard the rosemary and garlic. Lift up the backbone at<br />
the tail and lift the bones and head off the plate; discard. Then cut the bottom fillet<br />
in half along the center line, push the flesh off the skin, and lift the pieces onto the<br />
plate. Drizzle with olive oil and serve with lemon wedges.<br />
17
Bobbi Brown<br />
Bobbi Brown is the founder and CCO of Bobbi Brown Cosmetics and editor in chief of Yahoo<br />
Beauty. Today, Bobbi Brown Cosmetics is the #1 makeup artist brand founded by a woman.<br />
Visit www.bobbibrowncosmetics.com for more.<br />
Coconut Kale Cherry Smoothie<br />
KALE BENEFITS<br />
· High in fiber (great for detox), zero calories and no fat<br />
· High in iron—more iron than beef<br />
· High in vitamin K, which can help protect against various cancers<br />
and early onset Alzheimer’s disease (Can also help reduce dark circles!)<br />
· High in vitamin A (key to healthy skin), C and calcium (helps with cell renewal)<br />
· Has powerful antioxidants and is an anti-inflammatory food<br />
Ingredients<br />
1 cup of ice<br />
2 cups coconut milk<br />
¼ cup cocoa powder<br />
2 tablespoons chia seeds<br />
2 scoops chocolate protein powder<br />
½ frozen organic banana<br />
A handful of frozen organic cherries<br />
½-1 cup kale, depending on personal taste<br />
DIRECTIONS<br />
Add all ingredients to blender (Vitamix recommended)<br />
and blend for one minute until you have a smoothie.<br />
Pour and serve. Makes two servings.<br />
18
Breena Clarke<br />
Breena Clarke’s new book is “Angels Make Their Hope Here.”<br />
Visit www.breenaclarke.com for more.<br />
CORN MILLER<br />
This is my favorite recipe that my mother, Edna Payne Clarke, made. It came to her by<br />
way of her mother, Pearl Miller, for whom it was named. This recipe has the wonderful<br />
fresh taste of corn on the cob with lots of butter flavor and a hint of pork from the fat<br />
back and is a blissful accompaniment to anything green like string beans or collards<br />
or kale or green peas. My mother always paired it with bright red beefsteak tomatoes<br />
with salt on top to bring forth the great taste of summer. This is ultimate summer — this is<br />
summertime on the plate. Of course, corn is also autumn. I mean this dish goes well with<br />
autumn — this is autumn on the plate. This is the spur to eat up the harvest and wish to<br />
preserve it (it can be frozen effectively too so it can re-appear at Thanksgiving).<br />
Ingredients<br />
6 ears fresh yellow or white corn<br />
Moderate chunk of fat back<br />
½ cup water<br />
3<br />
/4 cup chopped butter<br />
2 teaspoons corn starch<br />
OPTIONAL: 1 tablespoon of sugar<br />
DIRECTIONS<br />
Go to the trouble of disposing of the husks right before you’re ready to prepare<br />
the corn. Corn loses freshness quickly once its husk is gone. Remove the husks<br />
and silk from each ear. Get as much of the silk off as possible before cutting<br />
the kernels from the ears. Use the following technique: assemble a large bowl<br />
and overturn a smaller bowl in the center. Place the corn ear at the center<br />
of the smaller, overturned bowl and slice downward knocking most all of the<br />
kernels into the larger bowl. However, DO NOT slice the complete kernel on<br />
the first pass. Cut about halfway into each kernel and go around the corn the<br />
kernel several times. When it’s completely cut, then scrape the ear with the flat<br />
of the blade to “milk” it of all of the milky parts of the corn.<br />
While cutting the corn, cook a moderate chunk of fat back over a low heat in a<br />
large saucepan. Allow it to brown slowly releasing its flavorful fat.<br />
Pour the corn into the sauce pan with the hot fat — CONTROL THE HEAT —<br />
DON’T BURN THE CORN. Stir. Add a half a cup of water, 3 /4 cup of chopped<br />
butter, 2 teaspoons of corn starch. Stir all together and cook gently for about<br />
15 minutes. Add water by teaspoonful if needed. OPTIONAL: 1 tablespoon of<br />
sugar. Salt to taste. I also add a teaspoon of ground turmeric for its color<br />
and its anti-inflammatory properties.<br />
19
Tabatha Coffey<br />
A hair stylist, businesswoman and TV personality, Coffey helps people turn<br />
around failing salons. Her book, “Own It!” urges people to “be the boss of your life.”<br />
For more on the savvy, blunt Australian, visit www.tabathacoffey.com/ownit.<br />
Chocolate pudding<br />
Ingredients<br />
1 ripe banana<br />
½ large avocado frozen without skin<br />
1 cup almond milk<br />
2 tablespoon raw cacao powder<br />
2 medjool dates pitted<br />
¼ teaspoon pure vanilla extract<br />
Pinch of sea salt<br />
Shaved dark chocolate, toasted coconut or nuts to garnish<br />
DIRECTIONS<br />
Freeze the banana and avocado before making. It's best to take the skin<br />
off both and wrap in foil or plastic wrap. I always have these frozen for<br />
smoothies or when a sweet tooth attacks. Add ice cold almond milk into<br />
blender followed by frozen avocado, frozen banana, cacao powder,<br />
dates, vanilla and pinch of sea salt. Process until completely<br />
smooth. Transfer into small bowls or glasses and garnish.<br />
20
Tabatha Coffey<br />
Gluten-free Zucchini brownies<br />
Ingredients<br />
1 cup almond butter (I prefer crunchy)<br />
1 ½ cups grated zucchini (make sure moisture is squeezed out of zucchini)<br />
1 egg<br />
1 teaspoon pure vanilla<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
Pinch of nutmeg<br />
Pinch of sea salt<br />
1 cup dark chocolate chips<br />
1 teaspoon Manuka honey<br />
DIRECTIONS<br />
Preheat oven to 350 degrees. Combine all<br />
ingredients into a large bowl and mix everything<br />
together well. Pour into a lightly greased 9 x 9 baking<br />
pan. Bake for 35-45 minutes or until a toothpick<br />
comes out clean.<br />
21
Laurie David<br />
Author, producer and advocate Laurie David’s recent projects are "The Family Cooks" cookbook<br />
and "Fed Up," a feature-length documentary. The Kids Cook Monday initiative encourages<br />
families to set aside the first night of every week for cooking and eating together as a family.<br />
The Kids Cook Monday website offers free resources such as a weekly newsletter featuring<br />
kid-friendly recipes and fun family activities. Learn more at www.thekidscookmonday.org.<br />
Quinoa Cakes<br />
Serves: 4 to 6<br />
Prep Time: 30 minutes<br />
Cooking Time: 45 minutes<br />
Ingredients<br />
1 cup quinoa (rinse if needed)<br />
2 eggs<br />
¼ cup all-purpose, whole wheat<br />
or any gluten-free flour<br />
3 tablespoons tahini, almond butter<br />
or peanut butter<br />
1 tablespoon red or white wine vinegar<br />
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry<br />
1 cup finely grated sweet potato (about 1 small one)<br />
¼ cup finely diced onion<br />
2 garlic cloves, minced<br />
1 teaspoon salt<br />
A pinch of freshly ground black pepper<br />
Olive oil, for the baking sheet<br />
Quick-Roasted Red Pepper Sauce (see next page)<br />
or store-bought cucumber yogurt sauce<br />
DIRECTIONS<br />
Start the quinoa cooking immediately so it can cook while you are prepping<br />
the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it<br />
until it is soft, about 20 minutes. Drain it well. Transfer the quinoa to your favorite<br />
mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic,<br />
salt and pepper. Stir, knead and smoosh all the ingredients together until they are<br />
one tight-knit family. Cover and refrigerate for 30 minutes if you have time. Preheat<br />
the oven to 400 degrees with the rack in the middle. Oil a baking sheet. To shape the<br />
cakes, first wet your hands. For each patty, scoop up 3-4 tablespoons of the mixture<br />
with your hands and form a ½-inch-thick patty, firmly patting it so it stays together<br />
(loosie-goosies will fall apart). Arrange the patties on the baking sheet. Bake until<br />
the cakes are lightly browned and crisp, flipping them over once halfway through the<br />
bak- ing time, about 25 minutes. Serve warm with one of the sauces.<br />
Kids can squeeeeeeze the spinach dry. Mix, mix, mix. Patty-cake the quinoa cakes<br />
into shape. Be the official lookout for loosie-goosies.<br />
22
Laurie David<br />
Quick-roasted red pepper sauce<br />
Makes 2 ½ cups<br />
Prep Time: 10 minutes<br />
Ingredients (Quick-roasted red pepper sauce)<br />
1 ½ cups drained fire-roasted red peppers from a jar or home-roasted<br />
½ cup toasted almonds (smoked almonds are perfect)<br />
1 garlic clove, peeled<br />
2 teaspoons red wine vinegar<br />
Salt and freshly ground black pepper, to taste<br />
DIRECTIONS<br />
Combine the roasted peppers, almonds, garlic,<br />
vinegar, salt and black pepper to taste in a blender<br />
and puree until smooth. Taste and adjust the<br />
seasonings. Serve right away or store in the fridge<br />
for up to a week.<br />
23
Raul de Molina<br />
Raul de Molina is Univison’s three-time Emmy award-winning co-host of El Gordo y La Flaca. In addition to<br />
being one of the most influential Hispanics in the U.S., Raul is an avid foodie and traveler who always shares<br />
his trips and restaurant choices with his 1 million+ Twitter followers (@RauldeMolina). Raul is a celebrity<br />
ambassador for Miami Children’s Hospital (MCH), which is part of the only health system exclusively for<br />
children in South Florida. Miami Children’s Health Foundation, the fundraising arm of the hospital, is raising<br />
money through the Together For The Children campaign, aiming to raise $150 million by 2017. Donations can<br />
be made at www.mchf.org/donate.<br />
White Gazpacho<br />
I tasted this for the first time at Michelle Bernstein Michy's restaurant in Miami.<br />
Later I learned how to make it at home. It's extremely refreshing for those long<br />
humid and summer months in Miami.<br />
Ingredients<br />
3 cups green seedless grapes<br />
2 garlic cloves<br />
2 cups vegetable stock<br />
1 ½ cup sherry vinegar<br />
½ cup extra-virgin olive oil<br />
1 cup almonds<br />
2 cups peeled cucumber<br />
1 tablespoon of chopped dill<br />
DIRECTIONS<br />
Blend cucumber, grapes, almonds, garlic, dill and broth in a blender<br />
until smooth but a touch thick. Add the olive oil, vinegar and sherry,<br />
salt and pepper. Refrigerate until it gets very cold. Serve in a<br />
bowl and garnish with grapes cut in half and pieces of almonds.<br />
24
Tomie dePaola<br />
Tomie dePaola has written over 250 children’s books and his latest is “Jack.”<br />
Visit www.tomie.com for more.<br />
The Second Simplest Pasta Ever<br />
Ingredients<br />
Long dried pasta, such as, spaghetti, angel hair, linguine<br />
approximately two ounces per serving<br />
The best plum, grape or cherry tomatoes available<br />
Fresh heirlooms are just about the best<br />
Fresh basil<br />
Fresh Italian (flat-leaf) parsley<br />
The best extra-virgin olive oil<br />
Good quality butter<br />
A pinch of salt and a pinch of sugar<br />
Imported Parmesan cheese, freshly grated<br />
DIRECTIONS<br />
Cook pasta in plenty of salted boiling water according to the instructions<br />
on the package. Meanwhile, chop, or squish with your hands, the tomatoes.<br />
In a sauté pan that will be big enough to hold the tomatoes and eventually the<br />
pasta, melt as much butter as you think you’ll need. When the butter has melted<br />
and begins to sizzle, add the tomatoes and toss and stir to heat through. Do not<br />
let butter burn. Adjust the heat accordingly. Add salt and sugar. Let tomatoes<br />
simmer. Tear the basil leaves and parsley into small pieces and set aside. Scoop a<br />
cup of the boiling pasta water out of the pot. Add a small amount of water to the<br />
tomatoes and stir. You may need to add more. Let “sauce” reduce a bit, adding<br />
more pasta water if necessary. You’re not really “cooking” the tomatoes, just<br />
“tenderizing” them. The “sauce” should<br />
be slightly thickened. When pasta<br />
is "al dente" drain and pour into<br />
the saucepan. Turn up heat and<br />
toss. Add a good dollop of olive<br />
oil, the basil and parsley. Toss<br />
again, adding some Parmesan.<br />
Turn out into a serving bowl<br />
and serve immediately. Pass additional<br />
cheese and ... mangia!<br />
PHOTO CREDIT (top): Julie Maris Semel<br />
25
Haylie Duff<br />
Haylie Duff is an American actress, cookbook author and the host of "Real Girl’s Kitchen"<br />
on the Cooking Channel. You can find more recipes by Haylie Duff at RealGirlsKitchen.com.<br />
Veggie and Yogurt Sandwich<br />
Ingredients<br />
1 cup fat-free Greek yogurt<br />
2 sprigs chopped fresh dill<br />
2 sprigs chopped fresh mint<br />
1 pinch sea salt<br />
1 sliced carrot<br />
1 sliced avocado<br />
6-8 slices cucumber<br />
1 handful arugula sprouts<br />
1 handful chopped walnuts<br />
DIRECTIONS<br />
Mix yogurt, dill and mint in a small mixing bowl.<br />
Spread across both sides of bread. Sprinkle with seal salt.<br />
Layer remaining ingredients.<br />
PHOTO CREDIT (top): Yoni Goldberg PHOTO CREDIT (top right): Haylie Duff<br />
26
Barbara Eden<br />
Barbara Eden's book “Jeannie out of the Bottle” is in bookstores now.<br />
Visit www.barbaraeden.com for more.<br />
FAVORITE MEAT LOAF<br />
She loves serving it with a side of sautéed green beans with EVOO,<br />
and a touch of salt and pepper.<br />
Ingredients<br />
3 slices soft bread<br />
1 cup milk<br />
1 egg beaten<br />
1 pound ground beef<br />
¼ pound ground pork<br />
¼ pound ground veal<br />
¼ cup minced onion<br />
1 ¼ teaspoon(s) salt<br />
¼ each pepper, dry mustard, sage, celery salt and garlic salt<br />
1 tablespoon Worcestershire sauce<br />
DIRECTIONS<br />
Heat oven to 350 degrees (mod).<br />
Tear bread in pieces into large<br />
mixing bowl; add remaining<br />
ingredients and mix thoroughly.<br />
Form lightly into loaf and place in<br />
shallow baking pan. If desired, spread<br />
3 tablespoons catsup or chili sauce<br />
over top of loaf before baking.<br />
(I prefer chili sauce ).<br />
Bake 1 ½ hour.<br />
27
Vicki Escarra<br />
Vicki Escarra is CEO of the international microfinance organization, Opportunity<br />
International, where she works to empower people—particularly women—to work<br />
their way out of poverty, strengthen their families and improve their communities.<br />
Visit www.opportunity.org for more.<br />
Banana oatmeal hot cakes<br />
with spiced maple syrup<br />
Mashed bananas and cooked oats help keep these pancakes moist and<br />
flavorful. If you don’t like syrup, warm some sliced bananas in a frying pan<br />
with a small amount of butter or oil and spoon them on top.<br />
Serves: 6 (serving size: 3 pancakes)<br />
Ingredients<br />
½ cup maple syrup<br />
½ piece cinnamon sticks<br />
3 whole cloves, whole<br />
½ cup oats, old-fashioned<br />
1 cup water<br />
2 tablespoons sugar, brown, light firmly packed<br />
2 tablespoons oil, canola<br />
½ cup flour, whole wheat<br />
½ cup flour, all-purpose<br />
1 ½ teaspoon baking powder<br />
¼ teaspoon baking soda<br />
¼ teaspoon salt<br />
¼ teaspoon cinnamon, ground<br />
½ cup milk, lowfat (1%)<br />
¼ cup yogurt, fat-free plain<br />
1 medium banana peeled<br />
and mashed<br />
1 egg lightly beaten<br />
DIRECTIONS<br />
In a small saucepan, combine the maple syrup, cinnamon stick and<br />
cloves. Place over medium heat and bring to a boil. Remove from<br />
heat and let steep for 15 minutes. Remove the cinnamon stick and<br />
cloves with a slotted spoon. Set the syrup aside and keep warm.<br />
In a large microwave-safe bowl, combine the oats and water.<br />
Microwave on high until the oats are creamy and tender, about 3<br />
minutes. Stir in the brown sugar and canola oil. Set aside to cool<br />
slightly. In a bowl, combine the flours, baking powder, baking soda,<br />
salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and<br />
banana to the oats and stir until well blended. Beat in the egg. Add<br />
the flour mixture to the oat mixture and stir just until moistened. Place a<br />
nonstick frying pan or griddle over medium heat. When a drop of water sizzles<br />
as it hits the pan, spoon ¼ cup pancake batter into the pan. Cook until the<br />
top surface of the pancake is covered with bubbles and the edges are lightly<br />
browned, about 2 minutes. Turn and cook until the bottom is well browned and<br />
the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining<br />
pancake batter. Place the pancakes on warmed individual plates. Drizzle with the<br />
warm syrup and serve immediately.<br />
Source: This recipe is one of 150 recipes collected in “The New Mayo Clinic Cookbook,”<br />
published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.<br />
28
Estelle<br />
Grammy Award-winning artist Estelle will release her fourth studio album "True Romance,"<br />
on February 17, 2015, via Established 1980, Inc./BMG. The album is anchored by four themes –<br />
passion, courage, true romance and the BS. Led by the inspirational single “Conqueror,” Estelle<br />
introduces a new chapter of her artistic and personal journey that shows a more personal side<br />
with this new collection of songs. Available on itunes.apple.com.<br />
Grilled Lemon Chicken<br />
Ingredients<br />
Whole chicken — clean, cut up with skin on<br />
Whole large onion<br />
2 whole lemons<br />
Adobo season salt — plain<br />
Kosher salt<br />
Black pepper<br />
White pepper<br />
Dried mixed herbs<br />
DIRECTIONS<br />
Clean a whole chicken. Cut up (remove any<br />
innards, wash/rinse with vinegar and water).<br />
Lightly sprinkle with Adobo season salt, kosher salt,<br />
black pepper, white pepper and dried mixed herbs. Cut 1 ½ lemons and squeeze into<br />
the chicken. Slice one whole onion and separate into the chicken. Mix, and leave in<br />
the fridge to marinate for 20 mins. Line a baking or deep grill pan (for the oven) with<br />
aluminum foil. Spread the chicken and onions out evenly (pour the leftover lemony<br />
mixture on top) and pour ¼ cup of olive oil on it. Cover with foil and bake in the<br />
oven at 350 degrees for about 30 minutes or until it's cooked inside but not brown<br />
outside. Remove foil cover and turn the chicken a bit so both sides are covered in<br />
the sauce. Slice and lay the other half of the lemon on top and into the chicken tray.<br />
Broil on medium or low until it has a grilled effect (this helps dry up some of the oil<br />
and moisture and makes it crispy on the outside).<br />
There is no timer on this — you just have<br />
to keep an eye on the broiler. When it's<br />
"grilled" on one side remove and flip<br />
the chicken then place back under<br />
the broiler. Remove when ready and<br />
serve piping hot over<br />
plain or yellow rice.<br />
PHOTO CREDIT (top): Uzo Oleh<br />
29
Lizanne Falsetto<br />
Founder/CEO of thinkThin®, health and lifestyle/wellness expert and entrepreneur,<br />
Lizanne Falsetto helps people eat healthy. Visit www.thinkproducts.com,<br />
www.lizannefalsetto.com for more or follow her on Twitter @lizannefalsetto.<br />
Delicious Coconut Chicken<br />
with exotic Black Rice<br />
This is a beautiful and highly nutritious dish. Protein-rich chicken along with black rice<br />
which is high in antioxidants and fiber.<br />
Ingredients<br />
8 boneless, skinless chicken — breast halves<br />
2 garlic cloves, minced<br />
½ teaspoon cayenne<br />
Zest from 2 limes<br />
Juice from 2 limes<br />
3 cups uncooked black rice<br />
2 cups chicken stock<br />
1 (14 ounce) can coconut milk<br />
¼ cup fresh cilantro leaves<br />
1 teaspoon salt<br />
½ cup flaked sweetened coconut<br />
DIRECTIONS<br />
Heat oven to 425 degrees. Lightly coat a 13-by-9-inch<br />
baking dish with vegetable cooking spray. Sprinkle<br />
the chicken breasts with the garlic, cayenne and<br />
lime zest; set aside. Place the rice in the baking<br />
dish. Combine the chicken stock, coconut milk,<br />
cilantro, salt and lime juice and pour onto the<br />
rice. Arrange the chicken on top of the rice.<br />
Cover with foil and bake 25 to 30<br />
minutes or until the rice is<br />
tender and the chicken<br />
is cooked through.<br />
Remove the foil,<br />
sprinkle the coconut<br />
on top, and cook 5<br />
minutes more or<br />
until the coconut<br />
is browned.<br />
30
Clare Galterio<br />
Clare Galterio writes a gluten-free food blog, www.thegfreechick.com.<br />
Boo Boo’s Banana Chip Cookies<br />
Ingredients<br />
1 cup almond flour<br />
1 ¼ cup(s) quinoa flour<br />
½ teaspoon xanthan gum<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
¼ cup coconut sugar<br />
2 flax eggs<br />
2 ripe bananas<br />
2 cups Enjoy Life mega chunk chocolate chips<br />
Course sea salt for topping (optional)<br />
DIRECTIONS<br />
Preheat oven to 350 degrees. In a small bowl mix together the flours,<br />
xanthan gum, baking soda and salt. Mix bananas and coconut sugar,<br />
then add the flax eggs and vanilla. Slowly incorporate the flour mixture<br />
until well combined. Fold in the chocolate chips and scoop onto a lightly<br />
greased baking sheet. Sprinkle a small amount of salt onto the top of<br />
the cookies if desired. Bake for about 10-12 minutes or until the cookies<br />
are golden brown.<br />
notes<br />
A flax egg is made by mixing<br />
1 tablespoon ground flax seed<br />
with 3 tablespoons water - allow<br />
to sit for a few minutes in the<br />
fridge until it becomes<br />
a goopy, egg-like constancy.<br />
These cookies do not flatten,<br />
so if you want flatter cookies,<br />
be sure to press them down prior<br />
to putting them in the oven.<br />
Also if you have a nut allergy<br />
feel free to use any other type<br />
of gluten-free flour.<br />
31
Nina Garcia<br />
Nina Garcia is the creative director of Marie Claire and a judge<br />
on “Project Runway.” Visit ninagarcia.com for more.<br />
Ceviche de Cameron<br />
Shrimp Ceviche<br />
Ingredients<br />
2 pounds of shrimp<br />
2 tomatoes<br />
Half of a ripe avocado<br />
2-3 limes<br />
Cilantro<br />
2 red onions<br />
Red pepper<br />
Salt and pepper, to taste<br />
Optional: pimento<br />
DIRECTIONS<br />
To prepare the shrimp ceviche, you must first prepare the salsa for the shrimp.<br />
First, finely chop the onions into small, long pieces. Peel the tomatoes and then<br />
dice into small cubes. Cut the red pepper into slices and finely chop the cilantro.<br />
Cut half of a ripe avocado into small slices. Add the diced red onions to a strainer<br />
with cold water, stirring them before rinsing them under the cold water. Drain<br />
and place the red onions in a bowl. Add the diced tomatoes, red pepper, avocado,<br />
cilantro, salt and, pepper all to taste into the bowl. Add 2-2 ½ limes depending on<br />
your preference. I like my ceviche tangy and a bit spicy!<br />
Boil ½ cup of water. While waiting for<br />
the water to boil, remove the shells<br />
from the shrimp and clean well. Cook<br />
the shrimp for 1 minute until faintly<br />
pink. Add salt to taste. Add the<br />
shrimp to the earlier prepared<br />
mixture containing red onions,<br />
tomatoes, limes, avocado, red<br />
peppers, etc. Add extra limes,<br />
red pepper and pimento<br />
to taste. Serve and enjoy<br />
a delicious ceviche with<br />
tostada or tortilla chips!<br />
Best served the day it’s made.<br />
32
Brett Gardner<br />
Yankee Brett Gardner and his wife, Jessica, are proud to lend their support to the Ronald<br />
McDonald House, and in particular, the Ronald McDonald House of Charleston, South Carolina<br />
and of the Greater Hudson Valley, New York. The Ronald McDonald House is a home away<br />
from home for seriously ill children and their families. For more information about how<br />
you can support the Ronald McDonald House visit www.rmhcharleston.org and<br />
www.rmh-ghv.org.<br />
Southwest Turkey Burger<br />
Ingredients<br />
1 pound of ground turkey<br />
½ cup chopped red bell pepper<br />
½ cup frozen corn<br />
½ cup black beans<br />
2 tablespoons cilantro<br />
1 ½ teaspoons of salt<br />
1 tablespoon cumin<br />
2 chipotle peppers in adobo sauce, chopped and seeds removed<br />
2-3 tablespoons adobo sauce<br />
1 tablespoon olive oil<br />
DIRECTIONS<br />
Combine all ingredients above and form into patties.<br />
Grill for 5-6 minutes each side or broil for 5-6 minutes each side.<br />
Top with avocado and chipotle mayonnaise.<br />
33
Duff Goldman<br />
Chef Duff Goldman, owner of Charm City Cakes and Duff’s Cakemix, is best known as the<br />
“Ace of Cakes” from his successful 10-season show on the Food Network. The two-time James<br />
Beard Foundation nominee returns to the network this winter with three new television projects.<br />
Additionally, he has a successful line of DIY products available at retail stores nationwide<br />
and at www.duff.com.<br />
Buckwheat Cake Jars with Fresh<br />
Fruit and Blueberry Greek Yogurt<br />
Here’s why this is awesome — It’s gluten-free, it stays fresh all day (just keep it cold) — and the<br />
blueberries have a ton of pectin which will keep the sauce firm as a barrier so the pancakes<br />
don’t get soggy. Enjoy!<br />
Ingredients<br />
(buckwheat pancakes)<br />
1 ½ cups buckwheat flour<br />
2 tablespoons honey<br />
Pinch of kosher salt<br />
Big pinch of baking soda<br />
2 cup Greek yogurt<br />
1 egg white<br />
3 tablespoons olive oil<br />
Vegetable oil pan spray<br />
Ingredients<br />
(blueberry greek yogurt)<br />
1 cup fresh blueberries<br />
1 cup Greek yogurt<br />
Small pinch of salt<br />
A few drops of lemon juice<br />
DIRECTIONS (buckwheat pancakes)<br />
Whisk together dry ingredients.<br />
Whisk together wet ingredients.<br />
Whisk wet and dry together until combined,<br />
lumpy is okay.<br />
Put a nonstick pan on medium-high heat, get it hot<br />
and drop heaping tablespoon sized lumps of batter<br />
into the pan, spread them around with the spoon so<br />
they are the right size for your mason jar.<br />
Cook until they are as dark as you like (buckwheat<br />
will get a little more dark than you might be used<br />
to, that’s okay) and then place on a paper towel and<br />
cook the next batch.<br />
DIRECTIONS<br />
(blueberry greek yogurt)<br />
Put everything in a blender<br />
and blend until smooth<br />
(Put in a bowl and set aside)<br />
Ingredients (FRESH FRUIT)<br />
1 ½ cups chopped of whatever<br />
fruit you want.<br />
(Chop all your fruit, put it in a bowl.)<br />
ASSEMBLY<br />
Get a big mason jar with a lid, put a pancake or two on the bottom to catch all the fruit juice.<br />
Start layering, like a parfait. Go pancake, thin layer of yogurt sauce, fresh fruit, thin layer<br />
of yogurt sauce, pancake, until the jar is full. Screw on the lid and off you go! Pass around<br />
and toast with your friends!<br />
34
Eric Greenspan<br />
Eric Greenspan is the executive chef and owner of The Roof on Wilshire, participates in<br />
national pop ups under the El Ñosh Latin/Jewish Delicatessen brand and currently operates<br />
his chain Greenspan's Grilled Cheese. His new series, "Eric Greenspan Is Hungry" premieres<br />
on the National Geographic Channel in November. Visit www.natgeotv.com for more.<br />
GREEN DOG 2.0<br />
Serves: 6<br />
Ingredients<br />
4 bunches kale<br />
2 cucumber<br />
1 Granny Smith apple<br />
3 cups coconut water<br />
1 cup apple juice<br />
1 teaspoon cinnamon<br />
3 cups cold Matcha tea<br />
DIRECTIONS<br />
Blend all ingredients and pour over ice.<br />
35
Hélène Grimaud<br />
Hélène Grimaud is an internationally acclaimed pianist and recording artist, author of<br />
three books and a highly respected conservationist who co- founded the Wolf Conservation<br />
Center in South Salem, New York. Upcoming engagements include a unique art installation<br />
with artist Douglas Gordon at the New York Park Avenue Armory which runs Dec. 9-21, 2014.<br />
Visit www.HeleneGrimaud.com for more.<br />
grilled tomato AND<br />
mozzarella pizza<br />
Ingredients<br />
1 store-bought pizza dough<br />
Olive oil, for brushing and drizzling<br />
Kosher salt and freshly ground black pepper, to taste<br />
1 pound fresh mozzarella, sliced ¼-inch thick<br />
3 Roma tomatoes, sliced ¼-inch thick<br />
Handful fresh basil leaves<br />
DIRECTIONS<br />
Prepare the grill for direct and indirect cooking.<br />
Once the grill is hot, on a hot surface, stretch and shape the dough into<br />
a 12-inch round. Brush the top with oil, salt and pepper then place oil side<br />
down on the grill. Cook about 1 minute or until the bottom is golden brown.<br />
The top of the pizza dough will also start bubbling up with air pockets. Then<br />
flip over and grill until golden brown and the dough is just firm, another<br />
minute or so. Remove to a sheet pan. Cover the grill so it keeps its heat.<br />
Drizzle the top with more olive oil. Put the mozzarella and tomato slices on<br />
top and season with salt and<br />
pepper. Return the pizza<br />
to the grill on the sheet<br />
pan, cover the grill and<br />
cook for 3 or 4 minutes<br />
to melt the cheese.<br />
Remove from<br />
the grill and<br />
tear the basil<br />
leaves over<br />
the top. Slice<br />
and serve<br />
immediately.<br />
36
James Gummerson<br />
James Gummerson runs the blog, “Dinner with Daddy”<br />
which can be found at www.dinnerwithdaddyhb.com.<br />
Stuffed Portobello Mushrooms<br />
Serves 3-4<br />
Time: 40 minutes; 10 minutes prep, 30 minutes cooking<br />
About 180 calories per mushroom<br />
Ingredients<br />
1 medium onion, chopped<br />
4 cloves garlic, minced<br />
1 medium tomato, chopped<br />
1 small zucchini, diced small (¼-inch)<br />
1 pound ground turkey<br />
¼ cup Italian bread crumbs, divided<br />
¼ cup grated parmesan cheese<br />
6 large portobello mushrooms<br />
DIRECTIONS<br />
Preheat oven to 375°.<br />
In a large skillet, brown turkey, drain and set aside.<br />
In another skillet, sauté onions and garlic until onions are soft, about 5<br />
minutes. Add tomato and zucchini and sauté another 3 or 4 minutes until<br />
zucchini begins to become translucent. Add feta cheese and bread crumbs<br />
and stir, reserve 2 or 3 tablespoons of the bread crumbs on the side.<br />
Incorporate the turkey with the vegetables and mix well. Remove stem and<br />
ribs from mushrooms with a spoon and place mushrooms on a foiled baking<br />
sheet. Scoop equal portions of the turkey/vegetable<br />
mix into each mushroom and sprinkle reserved<br />
bread crumbs over top. Top each mushroom<br />
with Parmesan cheese and bake on center<br />
rack of oven for 25 minutes.<br />
37
Michael Harney<br />
Michael Harney supports Happy Ditto which works closely with organizations that bring<br />
awareness, education and promote positive change to children, parents and educators in response<br />
to the ongoing bullying and cyber-bullying in our children’s daily lives. In many instances, when<br />
the pressure becomes too much to bear, bullying and suicide go hand-in-hand. Young people with<br />
mental health problems — such as anxiety, depression, bipolar disorder or insomnia — are at higher<br />
risk for suicidal thoughts. Our goal is to get every child to communicate through Trust Journals, to<br />
alleviate the feeling of being alone or holding on to too big of a worry. Visit www.happyditto.com.<br />
Seared Salmon<br />
with Kale and Apple Salad<br />
Ingredients<br />
4 (5 ounce) center-cut salmon fillets (about 1-inch thick)<br />
3 tablespoons fresh lemon juice<br />
3 tablespoons olive oil<br />
Kosher salt, to taste<br />
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)<br />
¼ cup dates<br />
1 Honeycrisp apple<br />
¼ cup finely grated pecorino<br />
3 tablespoons toasted slivered almonds<br />
Freshly ground black pepper, to taste<br />
4 whole wheat dinner rolls<br />
DIRECTIONS<br />
Bring the salmon to room temperature 10 minutes before cooking. Meanwhile, whisk<br />
together the lemon juice, 2 tablespoons of the olive oil and ¼ teaspoon salt in a large<br />
bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands,<br />
cut the dates into thin slivers and the apple into<br />
matchsticks. Add the dates, apples, cheese<br />
and almonds to the kale. Season with<br />
pepper, toss well and set aside. Sprinkle<br />
the salmon all over with ½ teaspoon salt<br />
and some pepper. Heat the remaining 1<br />
tablespoon oil in a large nonstick skillet<br />
over medium-low heat. Raise the heat to<br />
medium-high. Place the salmon, skin-side<br />
up in the pan. Cook until golden brown on<br />
one side, about 4 minutes. Turn the fish over<br />
with a spatula, and cook until it feels firm to<br />
the touch, about 3 minutes more.<br />
38
Bindi Irwin<br />
Daughter of the ‘Crocodile Hunter’, Steve Irwin, Bindi, 16, inherited her father's passion for<br />
wildlife and conservation. With her mum, Terri, and brother Robert, Bindi continues Steve’s<br />
legacy through tireless conservation work at Australia Zoo on Queensland’s Sunshine Coast<br />
and their charity, Australia Zoo Wildlife Warriors. Visit www.australiazoo.com.au for more.<br />
Bindi’s Beetroot Hummus<br />
Ingredients<br />
350 grams can chopped beetroot, drained<br />
300 grams chickpeas, rinsed, drained<br />
1 garlic clove, chopped<br />
1 tablespoons olive oil<br />
1 tablespoon tahini<br />
Lemon juice<br />
Salt and pepper to taste<br />
Equipment<br />
Food processor<br />
tablespoon<br />
DIRECTIONS<br />
Add the first five ingredients into your food processor and blend until<br />
desired texture is achieved, usually a rough paste texture. Season to taste<br />
by mixing lemon juice, salt and pepper into the dip. Enjoy the dip with family<br />
and friends or on your own with some healthy veggies or chips.<br />
SERVE WITH<br />
Vegetable straws<br />
(e.g., celery, capsicum, carrot)<br />
Pita chips<br />
Turkish bread<br />
39
Freddie Jacobson<br />
Freddie Jacobson has been on the PGA Tour since 2004. Jacobson won a PGA Tour title in 2011 at<br />
the Travelers Championship. Tru Table, which has brought the first protein-enriched dressing to the<br />
market, is one of the innovative businesses launched and managed by Freddie Jacobson & Co.<br />
Visit www.trutable.com for more.<br />
Sesame Seared Tuna with<br />
Asian-Style Shirataki Noodles<br />
Ingredients (Sesame Seared Tuna)<br />
¼ cup white sesame seeds<br />
¼ cup black sesame seeds<br />
2 tablespoons Tru Table Asian Sweet Chili and Tamari Dressing and Dip<br />
Vegetable-oil cooking spray<br />
1 tablespoon sesame oil<br />
2 pieces tuna loin (about 8 ounces each)<br />
Ingredients (shirataki noodles)<br />
2 ounces red bell peppers sliced thin<br />
2 ounces green cabbage small dice<br />
2 ounces purple cabbage small dice<br />
1 scallion sliced thin<br />
3 Shitake mushrooms remove stem and slice<br />
1 tablespoon canola oil<br />
3 ounces Tru Table Asian Sweet Chili and Tamari Dressing and Dip<br />
1 (8 ounce) package Shirataki Noodles<br />
DIRECTIONS (Sesame Seared Tuna)<br />
Place a large nonstick pan over high heat until hot. Combine sesame seeds in a bowl;<br />
season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly<br />
salt tuna; dredge in Asian sweet Chili and Tamari Dressing and dip on all sides. Coat<br />
tuna with sesame seed mixture. Reduce heat to medium and place tuna in pan. Sear<br />
until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from<br />
heat and let rest for a few minutes. Proceed to make noodles. Once the noodles<br />
are fully prepared, slice the tuna steaks into ¼-inch thick pieces. (Served rare).<br />
DIRECTIONS (Shiritaki noodles)<br />
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set<br />
aside. Combine vegetables in a bowl. Heat a large skillet over high heat until a bead of<br />
water vaporizes within 1-2 seconds of contact. Swirl oil into the pan, add vegetables<br />
and stir-fry for 30 seconds. Stir the Tru Table Asian Sweet Chili and Dip into the pan<br />
and stir-fry for 20-30 seconds. Remove from heat and add Shirataki Noodles and stir<br />
well to coat the noodles. Divide noodles among 2 plates and serve alongside sliced<br />
sesame tuna. Top with sliced scallions. For a little extra heat serve a little Sriracha<br />
sauce on the side for dipping.<br />
40
Thomas Jones<br />
Thomas Jones is an American football running back, who played 12 seasons in the National<br />
Football League (NFL). Drafted seventh overall in the 2000 NFL draft by the Arizona Cardinals out<br />
of the University of Virginia, he also played for the Tampa Bay Buccaneers, New York Jets, Chicago<br />
Bears and the Kansas City Chiefs. Jones understands the importance of giving back and this is<br />
evident through his philanthropic endeavors of establishing the Thomas Quinn Jones I Academic<br />
Scholarship, at his alma mater. Visit www.thomasqjones.com for more.<br />
Shrimp and Asparagus<br />
in Lemon Sauce<br />
Ingredients<br />
4 tablespoons olive oil, divided<br />
1 pound large raw shrimp, peeled and deveined<br />
1 pound asparagus, ends trimmed and each stalk cut into 2-3 inch pieces<br />
½ teaspoon salt, divided<br />
1 teaspoon minced ginger<br />
1 teaspoon minced garlic<br />
Ingredients (LEMON SAUCE)<br />
2<br />
/3 cup chicken stock<br />
1 tablespoon cornstarch<br />
1 tablespoon soy sauce<br />
¼ cup lemon juice<br />
1 teaspoon lemon zest<br />
DIRECTIONS<br />
In a small bowl, whisk together all of the lemon sauce ingredients and set<br />
aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.<br />
Add shrimp to pan in a single layer and cook for about 3 minutes, turning them<br />
over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be<br />
beginning to pink on both sides and be opaque, but just slightly undercooked.<br />
Remove from frying pan and place shrimp on a plate. In same<br />
frying pan, heat another 2 tablespoons of oil over mediumhigh<br />
heat. Add asparagus and cook until asparagus is<br />
tender-crisp, bright green and just barely beginning<br />
to brown. Season asparagus with ¼ teaspoon salt<br />
(or more if needed). Add ginger and garlic and stir to<br />
combine with asparagus. Cook for another<br />
30-45 seconds or so. Pour lemon sauce<br />
mixture into frying pan with asparagus.<br />
Add shrimp back into pan and combine<br />
sauce with asparagus and shrimp. Simmer<br />
for about a minute or until sauce is<br />
thickened. Remove from heat and serve.<br />
41
Dr. Susan Kelleher<br />
Dr. Susan Kelleher is a veterinarian specializing in exotic animals. She is featured on<br />
Nat Geo WILD’s popular series, "Dr. K’s Exotic Animal ER" where we follow her along as she<br />
treats a variety of animals including rabbits, reptiles, rodents, birds of all shapes and sizes, foxes,<br />
ferrets, fish, marsupials and even primates. "Everything but dogs and cats. If it will fit through<br />
the door, I’ll treat it!” — Dr. K. Visit www.natgeowild.com for more.<br />
Dr. K’s Jicama Salad<br />
Ingredients<br />
1 jicama peeled and coarsely chopped<br />
3-4 tablespoons chopped cilantro<br />
¼ cup chopped red onion<br />
Ingredients (dressing)<br />
¼ cup olive oil<br />
¼ cup lime juice<br />
1<br />
/8 teaspoon cloves<br />
Salt and pepper, to taste<br />
DIRECTIONS<br />
Mix salad ingredients in bowl. Mix dressing ingredients<br />
in separate bowl and drizzle over salad. Toss and serve.<br />
42
Ali Larter<br />
Actress Ali Larter, who most recently starred in “Legends”<br />
is an accomplished cook with a lifestyle website, AliLarter.com.<br />
Carrot ginger soup<br />
Ingredients<br />
2 tablespoons extra-virgin olive oil<br />
½ cup chopped white onion<br />
4 cups chopped carrots<br />
4 cups vegetable broth<br />
1 cup orange juice<br />
1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger<br />
1 tablespoon lemon juice<br />
14-ounce can coconut milk<br />
Freshly ground black pepper, to taste<br />
DIRECTIONS<br />
Heat the olive oil in a large saucepan over medium-high heat. Add the<br />
onion and sauté until translucent, about 5 minutes. Add the carrots,<br />
broth, orange juice, ginger and lemon juice; bring to a boil. Reduce<br />
the heat and simmer, covered, until the carrots are tender, about 20<br />
minutes. Remove from the heat. Puree with immersion blender or food<br />
processor, until very smooth. Return the soup to the saucepan and<br />
stir in the coconut milk, salt and pepper. Reheat the soup over medium<br />
heat until hot. Ladle the soup into<br />
bowls and serve.<br />
We are so over-sauced,<br />
oiled, vinegared and<br />
cheesed. Lightly steam<br />
some veggies, with just<br />
a touch of sea salt<br />
to remember how<br />
delicious they can be.<br />
43
Ali Larter<br />
Vegan chocolate truffles<br />
Makes 2 dozen<br />
Ingredients<br />
1 cup almonds<br />
½ cup raw cacao powder<br />
2 tablespoons plus extra raw coconut butter<br />
¼ cup agave nectar or 6 pitted dates<br />
Pinch sea salt<br />
¼ teaspoon cardamom<br />
½ teaspoon pure vanilla extract<br />
DIRECTIONS<br />
Place almonds in the bowl of a food processor. Pulse until coarsely chopped.<br />
Add remaining ingredients and pulse until mixed thoroughly. Shape mixture<br />
into 1-inch balls and place in a single layer in a shallow container. Freeze for<br />
30 minutes or until firm. Keep refrigerated for up to 2 weeks or freeze in an<br />
airtight container or freezer bag for up to a month.<br />
Options:<br />
Before freezing,<br />
roll truffles in<br />
shredded coconut,<br />
crushed nuts, goji<br />
berries or cacao<br />
powder (basically<br />
anything yummy).<br />
Pig out!<br />
44
Alison Levine<br />
Alison Levine has climbed the highest peak on each continent, served as team<br />
captain of the first American Women’s Everest Expedition and skied to both<br />
the North and South Poles. She is the author of the New York Times bestseller<br />
"On the Edge: The Art of High Impact Leadership."<br />
TANKER STEW<br />
My partner Pat first introduced me to this dish five years ago, and it is one of my favorites!<br />
Pat was a tanker in the army (two combat tours in Kuwait and one in Iraq) and he used<br />
to make this stew for his soldiers when he was out in the field, hence the name TANKER<br />
STEW. It’s especially good when it’s cold out because it’s like you’re all wrapped up in a<br />
warm blanket of mashed potatoes (and who wouldn’t want that). This is not just a great<br />
main course for when you’re out camping — it’s a fantastic party dish. We serve it at large<br />
dinner parties and it gets rave reviews (we always run out because people want seconds<br />
and thirds). And I like it not only because it tastes amazing, but also because there is only<br />
one pot to clean.<br />
Ingredients<br />
3-4 large russet potatoes (peeled, cubed)<br />
2-3 packages of Polish Kielbasa (sliced)<br />
50-75 peeled shrimp (medium to jumbo)<br />
1 large red onion (diced)<br />
White onion (diced)<br />
2-3 green peppers (diced)<br />
1 stick of salted butter<br />
Old Bay seasoning<br />
Salt<br />
Pepper<br />
1 can of light beer (do not drink – this is for the stew!)<br />
DIRECTIONS<br />
Mix the potatoes, sausage, shrimp, onions and peppers in a stew pot. Season<br />
with salt, pepper and Old Bay seasoning. Mix everything around and season<br />
some more. Add the stick of butter and the can of light beer. Cover and put<br />
on stove set to medium heat. Cook until<br />
potatoes are done, approximately 45<br />
minutes to an hour. Stir every 10<br />
minutes or so. You should end<br />
up with a gourmet “mashed<br />
potato dish” that is both<br />
flavorful and healthy.<br />
45
Nastia Liukin<br />
Nastia Liukin is a five-time Olympic gold-medal gymnast and<br />
an NBC sports correspondent. Visit www.nastialiukin.com for more.<br />
CHICKEN SHISH KEBABS<br />
WITH CAJUN BARBECUE SAUCE<br />
My dad always made this growing up, so it has become one of my favorites.<br />
Makes 4 skewers<br />
Ingredients (skewers)<br />
4 chicken breasts<br />
1 green bell pepper<br />
1 red bell pepper<br />
2 tomatoes or a pint of cherry tomatoes<br />
1 onion<br />
Ingredients (sauce)<br />
1 onion (sliced)<br />
1 tablespoon sugar<br />
Tony’s Cajun spice or salt and pepper to taste<br />
50 grams of red wine<br />
DIRECTIONS<br />
Mix and smash these ingredients. Let mixture sit for 10 minutes. Put small<br />
pieces of chicken, lamb or beef in the mixture, and then let it sit for 3-4 hours.<br />
Next, stuff meat onto skewers with bell peppers, onions and cherry tomatoes.<br />
Then brush mixture over kebabs. Cook on hot grill for 10<br />
minutes. My mom and I make a green salad to go with the<br />
chicken kebabs: spinach, kale, tomatoes, strawberries<br />
and blueberries. I make a dressing from balsamic<br />
vinegar, olive oil and chopped up garlic and<br />
put salt, sugar and sesame seeds in<br />
it. It’s so easy to make and that<br />
makes it even better.<br />
46
William Ivey Long<br />
William Ivey Long has won multiple Tony Awards for his work as<br />
a costume designer, and he serves as chairman of The American Theatre Wing.<br />
Visit www.williamiveylong.com for more.<br />
brussels sprouts and broccoli<br />
Ingredients<br />
1 bunch broccoli<br />
1 white onion<br />
½ pound Brussels sprouts<br />
1 cup chopped kale<br />
6 cloves garlic<br />
DIRECTIONS<br />
Chop all vegetables into bite-sized pieces and steam until<br />
tender. Add a drizzle of olive oil, a squeeze of lemon and a dash<br />
of cayenne pepper. Toss all ingredients together and serve hot.<br />
47
Eva Longoria<br />
Actress (“Desperate Housewives”) and activist Eva Longoria has<br />
been busy behind the camera, and her new documentary is "Food Chains."<br />
Visit www.foodchainsfilm.com for more.<br />
Guacamole<br />
Ingredients<br />
8 large ripe avocados<br />
2 large tomatoes (diced)<br />
1 large yellow onion (diced) <br />
1 bunch of cilantro (chopped) <br />
3 small serrano peppers <br />
Salt and lemon, to taste<br />
DIRECTIONS<br />
Peel avocados and remove the pit.<br />
Mash avocados and combine with the other ingredients.<br />
notes<br />
Lime-flavored Tostito’s ® chips are the best for dipping.<br />
48
Simon Majumdar<br />
Simon Majumdar is a broadcaster and author who has dedicated the second half of his<br />
time on this planet to fulfill his ambition to “Go Everywhere. Eat Everything.” He’s the author<br />
of “Eat My Globe and Eating for Britain” and “Fed, White and Blue,” cataloging his journey to<br />
American citizenship, is scheduled for publication in 2015 by Hudson Street Press.<br />
RED LENTIL DAhL<br />
Serves: 4<br />
INGREDIENTS<br />
1 cup of red lentils (I toast these first in a dry pan, using my fingers to stir<br />
and when it is too hot to touch, it is done. This gives a nutty flavor to the lentils.)<br />
1 lemon (chopped into eighths)<br />
1 white onion (sliced)<br />
2 cardamom pods<br />
2 cloves<br />
1 cinnamon stick<br />
4 cloves garlic<br />
3 fresh green chilies<br />
2 inches of fresh ginger<br />
1 teaspoon each of ground turmeric/ginger/<br />
cumin/coriander seed/hot chili powder<br />
½ teaspoon salt<br />
1 teaspoon sugar<br />
1 ½ pints of water, chicken or vegetable stock<br />
1 bag of spinach (washed)<br />
DIRECTIONS<br />
Make a paste by blending the ginger/garlic with a little salt and water. Finely mince the<br />
fresh green chili. Put 2 tablespoons of oil into a hot pan and when it comes to heat,<br />
add the cardamom, cloves and cinnamon stick. Cook for 1 minute on a low heat until<br />
they release their flavor. Add the onion and cook on a low heat until it begins to soften<br />
and turn golden. Don’t rush this as you want the natural sweetness of the onions to<br />
be released. Add the ginger/garlic paste and cook for 2-4 minutes until it loses its<br />
rawness. Add the minced chilies and cook for 4 minutes. Add the ground spices,<br />
sugar and salt and mix well with the onions and cook out for 4 minutes until the<br />
spices lose their rawness. If the mixture begins to stick add a little water. Add<br />
the lentils and mix well so all the pulses are covered with the mixture. Add 1<br />
½ pints of water/stock and the lemons pieces. Simmer for 30 minutes until<br />
the lentils have broken down. Add more water if it sticks. Some lentils may<br />
take a little longer than others. When the lentils have broken down, whisk the<br />
dal gently to create a gravy consistency. Add the spinach, cover the pan and<br />
allow to wilt into the lentils. The end result is quite a watery dahl which is great<br />
as a side dish or served over rice with a hard-boiled egg.<br />
49
Dave Marciano<br />
Dave Marciano is the captain of the fishing vessel Hard Merchandise<br />
and stars in National Geographic Channel’s “Wicked Tuna.”<br />
“WICKED TUNA” Tuna<br />
or shark steaks<br />
Ingredients<br />
Tuna or shark steaks<br />
Soy sauce<br />
Powdered wasabi<br />
Sesame seeds <br />
DIRECTIONS<br />
Mix powdered wasabi with about a cup of soy<br />
sauce. Add wasabi to taste (Dave likes it with a<br />
lot of kick, but some people like less). Marinate<br />
steaks in wasabi soy mix for about 15 minutes.<br />
Sprinkle sesame seeds liberally on steaks<br />
just before cooking. This recipe works best on<br />
grill but also works well pan-cooked in a little<br />
olive oil. Cook 5-7 minutes per side depending on<br />
thickness of steaks. Cook<br />
until the color is uniform<br />
throughout. <br />
This can also be<br />
adapted to make<br />
great kebabs. <br />
50
Sasha Martin<br />
Sasha Martin is an award-winning writer and blogger who spent almost four years cooking her way around<br />
the world. She graduated from Wesleyan University and was an MFK Fisher Scholar at the Culinary Institute<br />
of America. With more than 650 recipes from every country, Sasha's website, Global Table Adventure,<br />
www.GlobalTableAdventure.com, is a go-to hub for foodies around the world. Her first book, "Life From<br />
Scratch," due to release in March 2015, chronicles her lifelong struggle to find inner peace, including the<br />
years she spent cooking around the world as a new mother. (www.GlobalTableAdventure.com/book)<br />
Pistachio Date Balls<br />
Date balls are one of the world’s earliest (and healthiest) treats. Dates are high in<br />
magnesium and potassium, while pistachios contribute a healthy source of protein. While<br />
you’ll find date balls in Iraq today, you also would have found them in ancient Babylon<br />
where they were called Mersu (recipe historian, Laura Kelley mentions the confection is one<br />
of the world’s first recipes — recorded in the Yale Babylonian recipe tablets). Making them is<br />
simple — and the modern convenience of a food processor makes quick work of the job.<br />
Makes 12<br />
Ingredients<br />
1 cup pistachios, plus extra as needed<br />
1 cup pitted dates<br />
For rolling<br />
¼ cup ground pistachios and/or shredded coconut<br />
DIRECTIONS<br />
Add the dates to a food processor and pulse into a paste.<br />
Add the pistachios. Pulse again, until a coarse mixture<br />
forms. When you press with your fingers the paste should<br />
stick together. The fresher the dates, the moister they are:<br />
if the confection doesn't hold together, add more pistachios<br />
until it does form into small balls by rolling in the palm — about 1 level<br />
tablespoon per ball. About halfway through you may need to<br />
wash your hands and the spoon to reduce stickiness.<br />
As a finishing touch, roll the date balls in ground<br />
pistachios or shredded coconut. The pistachio<br />
coating is more traditional, although the<br />
coconut is fun. Makes one dozen.<br />
51
Angie Martinez<br />
Angie Martinez, known as “The Voice of New York” is the author of upcoming<br />
cookbook “Healthy Latin Eating.” Visit www.thevoiceofny.com for more.<br />
CUBAN MEDIANOCHE<br />
EMPANADAS<br />
Makes: 14 empanadas<br />
Time: about 3 hours 30 minutes, plus chilling and<br />
cooling<br />
Ingredients (crust)<br />
Basic Empanada Dough<br />
3 cups all-purpose flour,<br />
plus more for dusting<br />
2 egg yolks<br />
¼ cup water<br />
6 tablespoons olive oil<br />
Ingredients<br />
(Citrus-braised Pork Filling)<br />
1 (2 ½-pound) bone-in pork shoulder,<br />
trimmed of most visible fat<br />
1 ½ tablespoons ground cumin<br />
1 ½ tablespoons ground coriander<br />
Kosher salt<br />
Freshly ground black pepper<br />
2 tablespoons canola or vegetable oil<br />
1 ½ cups chicken stock<br />
1 tablespoon sherry vinegar<br />
1 large onion, coarsely chopped,<br />
plus ¼ cup finely chopped onion<br />
½ head garlic, peeled and chopped<br />
½ cup orange juice<br />
¼ cup fresh lime juice<br />
(from about 2 limes)<br />
1 ½ fresh or dried bay leaves<br />
4 sprigs fresh thyme<br />
1 ½ sprigs fresh oregano<br />
½ tablespoon Dijon mustard<br />
2 tablespoons finely chopped cilantro<br />
2 tablespoons olive oil<br />
nonstick cooking spray<br />
1 egg, lightly beaten, for brushing<br />
DIRECTIONS<br />
To make the empanada dough,<br />
in a medium bowl, mix all the<br />
ingredients together until it<br />
forms a firm ball. Transfer the<br />
dough onto a floured surface<br />
and knead until smooth. Form<br />
the dough into a ball and tightly<br />
wrap in plastic wrap. Refrigerate<br />
for at least 20 minutes, or up to 2<br />
days. When wrapped well, this dough<br />
can also be frozen for up to 3 months.<br />
When you’re ready to make the pork<br />
filling, preheat the oven to 350 degrees.<br />
Rub the pork with the cumin, coriander<br />
and 1 ½ tablespoons each of salt and<br />
pepper. Heat the oil in a large heavybottomed<br />
pot or Dutch oven over<br />
medium-high heat. When the oil is<br />
shimmering, brown the pork on all the<br />
sides, about 3 minutes per side. Add<br />
the chicken stock, vinegar, coarsely<br />
chopped onion, garlic, orange and lime<br />
juices, bay leaves, thyme and oregano.<br />
Cover the pot and place in the oven<br />
to braise for 1-2 hours, until the meat<br />
easily comes off the bone. Remove the<br />
pork from the oven and let cool.<br />
CONTINUED ON NEXT PAGE<br />
52
Angie Martinez<br />
CUBAN MEDIANOCHE EMPANADAS cont.<br />
Shred the cooled pork into small pieces and place in a bowl. Strain the cooking<br />
liquid through a fine-mesh sieve and transfer to a medium saucepan. Over<br />
medium-high heat, cook the liquid until it’s reduced down to one-third.<br />
Whisk in the mustard and season with salt and pepper. Pour over the<br />
shredded pork and let rest for at least 2 hours before folding in the<br />
finely chopped onion, cilantro and olive oil. When you’re ready to<br />
assemble and bake the empanadas, preheat the oven to 350 degrees.<br />
Spray 2 sheet trays with nonstick cooking spray. Remove the bay<br />
leaves and thyme and rosemary sprigs from the pork. Fill a small bowl<br />
with water and place it nearby. Roll out the dough to about ¼ -inch<br />
thickness. Using a 3 ½-inch-diameter round biscuit cutter, cut<br />
out 14 circles. Place about 1 tablespoon of the pork filling<br />
near the center of a round of dough. Dip your finger in the<br />
bowl of water and dab around the edges of the dough.<br />
Fold the dough in half over the filling, pressing the edges<br />
together. Crimp the edges and poke the tops a few times<br />
with the tines of a fork. Brush the tops with the egg wash<br />
and bake until golden brown, 18-20 minutes.<br />
53
Debbie Matenopoulos<br />
This recipe is from Debbie Matenopoulos’ first best-selling book "It’s All Greek to Me,"<br />
which is available in stores and on Amazon.com.<br />
Greek Lentil Soup<br />
This Greek twist on lentil soup is fast, easy and oh so good. Lentils are a great source<br />
of inexpensive protein, and they’re packed full of immune system–boosting vitamins.<br />
Serves: 6 to 8<br />
Ingredients<br />
½ cup extra-virgin olive oil<br />
1 medium onion, diced<br />
2 stalks celery, diced<br />
3 large carrots, peeled and diced<br />
2 teaspoons sea salt<br />
1 teaspoon freshly ground pepper<br />
1 clove garlic, finely chopped<br />
1 tablespoon tomato paste<br />
1 pound brown lentils, picked over,<br />
rinsed very well, and drained<br />
8 cups water<br />
2 bay leaves<br />
1 small fresh hot red chili pepper (seeded if desired),<br />
diced, or ¼ teaspoon crushed red pepper flakes (optional)<br />
Red wine vinegar (optional, for serving)<br />
DIRECTIONS<br />
Heat the olive oil in a large stockpot or Dutch oven set over medium heat.<br />
Add the onion, celery, carrots, salt and pepper, and sauté until the onion<br />
is translucent but not browned, about 5-6 minutes, stirring frequently.<br />
Stir in the garlic and cook 1 minute more. Stir in the tomato paste. Add the<br />
lentils, water, bay leaves and chili pepper or pepper flakes (if using). Bring<br />
to a boil over medium-high heat.<br />
Reduce heat to low, cover and<br />
simmer about 45 minutes, until<br />
the lentils are tender. Taste and<br />
adjust seasonings, if necessary.<br />
Traditionally, 1 tablespoon of red<br />
wine vinegar is added to each bowl<br />
just before serving.<br />
Recipe ©2014 Debbie Matenopoulos and Peter Capozzi<br />
54
Peter & Mary Max<br />
With paintings on exhibition in hundreds of museums and galleries worldwide, Peter Max and<br />
his vibrant colors have become part of the fabric of contemporary culture. Max has painted<br />
for various heads of state, including six U.S. presidents. He seeks to capture themes of America<br />
at its finest in his art. He has a long-standing career as the preeminent Pop artist in America.<br />
Visit Petermax.com for more.<br />
Peter and Mary Max Kale Bean Soup<br />
Serves: 4<br />
Ingredients<br />
3 tablespoons extra-virgin olive oil<br />
1 onion, diced<br />
3 garlic cloves, minced<br />
2 carrots, peeled and diced<br />
2 teaspoons of Italian seasoning<br />
1 quart vegetable broth<br />
1 (5 ounce) package of baby kale<br />
1 (14.5 ounce) can of diced tomatoes<br />
2 cups of cooked cannellini beans<br />
Sea salt and pepper, to taste<br />
DIRECTIONS<br />
In a large soup pot, heat extra-virgin olive oil over medium heat. Add the onions,<br />
garlic, carrots, Italian seasoning, a pinch of sea salt and sauté for 5 minutes.<br />
Add vegetable broth, baby kale and diced tomatoes. Bring to a low boil, reduce<br />
heat, cover and cook for 15 minutes. Add the beans and simmer uncovered for<br />
another 5 minutes. Adjust seasoning. Serve with a warm baguette or top with<br />
your favorite croutons.<br />
55
Mary McCartney<br />
In 2009, photographer Mary McCartney, her dad, Paul, and sister, Stella, launched<br />
Meat Free Monday, to encourage people to skip meat one day a week to improve<br />
their health and reduce their carbon footprint. One day a week can make a world<br />
of difference. To get involved, go to meatfreemondays.com.<br />
New Potato and Asparagus Salad<br />
with Mustard Dressing<br />
This salad makes a great addition to a summer barbecue or picnic. I love to make<br />
it when asparagus is in season in the early summer months.<br />
Serves: 2<br />
Ingredients<br />
1 pound new potatoes, washed<br />
4 ounces thin asparagus, trimmed<br />
Ingredients (dressing)<br />
2 tablespoons extra-virgin olive oil<br />
1 tablespoon balsamic vinegar<br />
2 teaspoons Dijon mustard (wholegrain or smooth)<br />
Pinch sea salt and freshly ground black pepper, to taste<br />
DIRECTIONS<br />
Place the new potatoes in a large saucepan, cover with water and bring<br />
to a boil over high heat. Then reduce the heat to medium so that the<br />
potatoes simmer gently for 12–15 minutes, depending on their size.<br />
Test them with a fork to make sure they are definitely cooked through.<br />
Then drain them and set aside to cool. Simmer the asparagus in<br />
boiling water until crisp-tender, about 2–4 minutes, depending on the<br />
thickness of the asparagus. Drain, halve cross-wise and cool. To make<br />
the dressing, mix the olive oil, balsamic vinegar and Dijon mustard<br />
together, and season with a pinch of sea salt and some black pepper.<br />
Place the new potatoes and asparagus in a medium salad bowl, pour the<br />
dressing over and gently toss together well. Ready to serve.<br />
Reprinted with permission from "FOOD: Vegetarian Home Cooking" © 2012 by Mary McCartney,<br />
Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Mary McCartney<br />
PHOTO CREDIT (top): © Simon Aboud<br />
56
Paul McCartney<br />
Sir Paul McCartney has been a major force in pop music for over 50 years, as a member of<br />
The Beatles, and as a soloist and songwriter. Launched by Paul, Mary and Stella McCartney in<br />
2009, Meat Free Monday encourages people to skip meat for one day a week to improve their<br />
health and reduce their carbon footprint. One day a week can make a world of difference.<br />
To get involved, go to meatfreemondays.com.<br />
Super Vegetable Salad<br />
This is a fantastic salad that can accompany whatever you like—here it’s served with tofu,<br />
but you could just as easily serve it with veggie burgers or vegetarian sausages, as well<br />
as fries and new or mashed potatoes. You can also vary the steamed vegetables according<br />
to what’s in season.<br />
Ingredients<br />
28 cherry tomatoes<br />
3 florets of broccoli<br />
12 green beans, cut into 1-inch lengths<br />
2 carrots, peeled and sliced into 1-inch pieces<br />
1 head of lettuce (I like romaine)<br />
3 scallions, finely chopped<br />
2<br />
/3 cup cornmeal<br />
1 handful of chopped herbs of your choice<br />
9 ounces tofu, cut into slices<br />
Olive oil for frying<br />
Ingredients (DRESSING)<br />
2 tablespoons olive oil<br />
1 tablespoon red wine vinegar<br />
1 teaspoon Dijon mustard (optional)<br />
1 teaspoon maple syrup (if you like a bit of sweetness)<br />
DIRECTIONS<br />
Preheat the oven to 400 degrees and roast the cherry tomatoes for 10 minutes. Cover<br />
the bottom of a pan with cold water and place a steamer above it. Put the broccoli,<br />
green beans and carrots in the steamer, turn the heat on quite high, and steam for<br />
about 15 minutes, occasionally prodding the carrots with a fork to see if they are<br />
done. Some people like them slightly crunchy, others prefer them a little softer. While<br />
the vegetables are steaming, make a salad with the leaves and scallions. Combine<br />
the cornmeal and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu<br />
in the cornmeal mixture, then fry until golden. Whisk together the ingredients for<br />
the dressing, but only pour over at the last minute.<br />
Assemble your meal by first putting the salad on the<br />
plate, then the warm vegetables and finally the tofu.<br />
Pour over the dressing, then add a little seasoning<br />
sauce such as Braggs or a sauce of your choice.<br />
PHOTO CREDIT (top): © 2007 MPL Communications/Photographer: MJ Kim<br />
57
AnnaLynne McCord<br />
AnnaLynne McCord is an actor/director/activist known for her starring roles in "Dallas,"<br />
"90210" and "Nip/Tuck." As an activist, McCord is working to stop sexual abuse and<br />
human trafficking and to empower young women. Visit www.iChooseCampaign.Com<br />
and www.newsomalyfund.org for more.<br />
Asian Fusion-Style Veggies and Rice<br />
(on-the-go)<br />
Ingredients (batter)<br />
1 stalk of asparagus (can substitute broccoli)<br />
1 large red onion<br />
1 package sliced mushrooms<br />
2 packages Annie Chun's Rice Express (STICKY)<br />
(these are pre-made and need only be put in the microwave<br />
for 1 minute — can substitute traditionally prepared rice)<br />
Sesame oil<br />
Dash of sesame seeds 3-4 tablespoons of<br />
Coconut Secret Raw Coconut Aminos GF (to be used instead of soy)<br />
DIRECTIONS<br />
Slice asparagus and onion. Mix with mushrooms. Coat a medium saucepan with<br />
sesame oil, add veggies. Cook on medium-high until tender add coconut aminos<br />
(to taste). Add a dash of sesame seeds. Lower the heat to medium-low and cook<br />
until veggies begin to blacken. Partially open sticky rice packages and put into<br />
microwave for 1 minute each. Push rice out from underside of bowl onto a plate.<br />
Careful: It will be hot!! Add veggies on top and voilà ... a delicious meal for two in<br />
under 30 minutes.<br />
NOTE: Add chicken or beef to this for a<br />
bit more protein. Make sure to cook<br />
the meats thoroughly. I prefer to<br />
cook separately then add to the<br />
mix with the coconut aminos and<br />
sesame seeds. ENJOY!<br />
58
Cesar Millan<br />
With more than 25 years of experience, renowned dog behavior expert and New York Times<br />
best-selling author Cesar Millan is one of the most sought-after authorities in the field of dog<br />
behavior and rehabilitation. The host of Nat Geo WILD’s hit series “Cesar 911” has worked with<br />
hundreds of dogs and owners over the years, garnering him worldwide attention and making<br />
him a pop culture phenomenon along the way. Visit www.cesarsway.com for more.<br />
Shrimp Ceviche<br />
Ingredients<br />
2 pounds cooked shrimp<br />
2 onions<br />
4 tomatoes<br />
10-15 limes<br />
1 orange<br />
Cilantro<br />
Olive oil<br />
Salt<br />
DIRECTIONS<br />
Peel and wash the shrimp. Chop the tomatoes into small cubes.<br />
Julienne the onions (cut them into thin strips). Let them rest in salted water for in<br />
about 10-15 minutes and then rinse and dry with paper towel. Juice the lemons and<br />
orange. Give the cilantro a fine chop. Place the shrimp in a large bowl, add salt and<br />
olive oil, to taste. Stir it well.<br />
Enjoy!<br />
59
Nathan Myhrvold<br />
Chef and author Nathan Myhrvold is the coauthor of "Modernist Cuisine: The Art and Science of<br />
Cooking," called “The game-changing cookbook” by the Wall Street Journal, named “Cookbook of<br />
the year” by the James Beard Foundation in 2012 and acclaimed worldwide by celebrated chefs<br />
and critics. Myhrvold has had a passion for science, cooking and photography since he was a boy.<br />
His other books include "Modernist Cuisine at Home" and "The Photography of Modernist Cuisine,"<br />
and his team will next research and write a new book on bread. www.modernistcuisine.com.<br />
PRESSURE-COOKED QUINOA SALAD<br />
WITH CAULIFLOWER<br />
Pressure-cooked quinoa is ready to serve in minutes. Slice off just the tender tips of the<br />
cauliflower florets so that they fall apart into tiny, grain-like pieces. We add honey vinegar<br />
and macadamia oil, but you can use your favorite flavorful, sweet vinegar and any rich nut<br />
oil instead. The cauliflower florets and stems left over after trimming can be used to make<br />
a soup or puree.<br />
Ingredients<br />
1 3 /4 cups white quinoa<br />
1 medium head cauliflower florets<br />
5<br />
/8 cup green apple, peeled and finely diced<br />
¼ cup pine nuts, toasted<br />
½ cup Italian parsley, minced<br />
¼ cup celery, peeled and diced<br />
2 ½ tablespoons honey vinegar<br />
or white balsamic vinegar<br />
2 ½ tablespoons extra-virgin olive oil<br />
¼ cup dried currants<br />
3 ½ teaspoons macadamia nut oil<br />
Salt, to taste<br />
Lemon juice, to taste<br />
DIRECTIONS<br />
Place a baking sheet in the freezer to chill for at least 15 minutes. Combine the<br />
white quinoa and water in a pressure cooker, and pressure-cook at a gauge<br />
pressure of 1 bar/15 psi for 4 minutes. Start timing when full pressure is reached.<br />
Depressurize the cooker quickly by running tepid water over the rim. Strain the<br />
quinoa, and spread it in an even layer on the frozen baking sheet to cool quickly.<br />
Shave off the tips of the cauliflower florets by carefully using a mandoline.<br />
Measure 1 3 /4 cups of the shaved cauliflower tips for use in the next step.<br />
Combine remaining ingredients and mix gently with the<br />
cooked quinoa and measured cauliflower tips<br />
until all ingredients are evenly distributed.<br />
Serve the salad cold.<br />
PHOTO CREDIT (top): Chris Hoover<br />
60
Jackie Ourman<br />
Jackie Ourman is a trained chef and recipe developer. She currently works in the test kitchen at<br />
Bon Appetit Magazine and writes the blog CAFE (Celiac And Allergy Friendly Epicurean) by Jackie<br />
Ourman, featuring delicious gluten-free and allergy-friendly recipes. You can follow her on Twitter,<br />
Pinterest and Instagram @JackieOurman or subscribe to her blog, www.JackieOurman.com,<br />
to receive every new recipe she posts in your inbox for free.<br />
Blackened Catfish<br />
Serves: 2-3<br />
Ingredients<br />
1 pound catfish (about 2 small fillets)<br />
1-2 tablespoon(s) avocado oil or enough to coat the pan<br />
(you can use canola or olive oil as well)<br />
Zest and juice of ½ lemon plus the other half, sliced for serving<br />
2 teaspoons Old Bay Blackened Seasoning<br />
½ teaspoon garlic salt<br />
½ teaspoon cayenne pepper<br />
Kosher salt and fresh ground pepper, to taste<br />
DIRECTIONS<br />
Heat oven to 375 degrees.<br />
In a baking dish, season catfish fillets all over<br />
with lemon zest, lemon juice, Old Bay, garlic salt<br />
and cayenne. Heat cast iron skillet over mediumhigh<br />
heat. Once hot, add oil and then cook catfish<br />
for about 2 minutes on each side, until nicely<br />
browned. Place the skillet with the catfish in the<br />
oven and cook until flaky and crisp around the<br />
edges, about 15-20 minutes. Season with salt and<br />
coarse ground black pepper and serve with a<br />
lemon wedge for garnish.<br />
61
Jackie Ourman<br />
Sautéed Chicken with Fiesta Quinoa<br />
Ingredients (chicken)<br />
8 skinless bone-in chicken thighs<br />
10 sprigs cilantro, plus more for garnish<br />
2 cloves garlic, minced<br />
2 tablespoons white vinegar<br />
Salt and pepper, to taste<br />
Ingredients (QUINOA SALAD)<br />
1 ½ cups quinoa, rinsed<br />
3 cups low-sodium chicken stock<br />
1 can black beans, rinsed and drained<br />
1 cup cooked corn<br />
1 red pepper, diced<br />
4 scallions, sliced thinly (white and green parts)<br />
Ingredients (VINAIGRETTE)<br />
1 small lime, juiced, plus additional slices for garnish (optional)<br />
3 ounces extra-virgin olive oil, plus more, if needed, to balance acidity<br />
½ teaspoon cilantro, minced<br />
Salt and pepper, to taste<br />
DIRECTIONS<br />
Place chicken, cilantro, vinegar, minced garlic, salt and pepper in a large ziploc bag<br />
and marinate for at least 20 minutes, or up to several hours. When ready, sauté in a<br />
large pan over medium-high heat until browned on both sides. Lower the heat, cover<br />
and continue cooking until chicken reaches 165 degrees fahrenheit. Meanwhile,<br />
cook quinoa in chicken stock, according to package directions, and then lay out on a<br />
parchment-lined baking tray to dry slightly. (This step is important and really helps<br />
keep the texture of your quinoa from becoming too mushy before tossing it with<br />
other ingredients.) Mix the vinaigrette ingredients together in a sealed tupperware<br />
container and shake vigorously until emulsified. Toss the quinoa with the black beans<br />
corn, red pepper and scallions and dress with the vinaigrette. (You may not need to<br />
use all of it so add a little bit at a time until you feel it is dressed well but not soaked.)<br />
Lay chicken thighs on top and add extra cilantro and/or limes for garnish.<br />
62
Diamond Dallas Page<br />
Diamond Dallas Pages’ tagline is DDP Yoga “ain’t your mama’s yoga.”<br />
Visit www.diamonddallaspage.com for more.<br />
DDP’s Almond Joy Cupcakes<br />
Rich, sweet AND nutritious … This recipe is sure to win the hearts of adults and kids alike!<br />
This dessert recipe is organic, gluten-free, dairy-free and raw … so everything is natural<br />
AND delicious! Remember; for storage to keep refrigerated and enjoy every bite!<br />
Ingredients (crust)<br />
1 cup of GF oats<br />
1 cup of pitted medjool dates<br />
½ teaspoon of vanilla extract<br />
½ teaspoon of cinnamon<br />
Ingredients (CHOCOLATE LAYER)<br />
6 tablespoons raw cacao powder<br />
6 tablespoons of melted<br />
organic extra-virgin coconut oil<br />
2 tablespoons liquid stevia sweetener<br />
(I prefer SweetLeaf Sweet Drops;<br />
vanilla creme flavored)<br />
Ingredients (COCONUT CREME LAYER)<br />
1 cup raw cashews<br />
½ cup almond milk OR coconut milk<br />
¼ cup organic extra-virgin coconut oil<br />
1 tablespoon liquid stevia sweetener<br />
(I prefer SweetLeaf Sweet Drops;<br />
vanilla creme flavored)<br />
¼ raw coconut shavings<br />
6 raw almonds<br />
DIRECTIONS (CRUST)<br />
Grind the oats into a powder in your food processor. Add the rest of the<br />
ingredients and process until the mixture sticks together. Firmly press into<br />
cupcake tins and refrigerate.<br />
DIRECTIONS (CHOCOLATE)<br />
Mix all the ingredients together until smooth. Pour only half of the chocolate<br />
mixture into the bottom of each crust and then refrigerate until firm, roughly<br />
20 minutes. Put aside remaining chocolate and keep at room temperature so<br />
as not to harden.<br />
DIRECTIONS (COCONUT CREME LAYER)<br />
Process all the ingredients, except coconut shavings and almonds, until<br />
smooth and thick. Fold in coconut shavings. Spread mixture on top of<br />
chocolate layer. Place an almond on top of each cupcake. Place back in the<br />
refrigerator again until FIRM, roughly 1 hour.<br />
DIRECTIONS (TOP CHOCOLATE LAYER)<br />
Spread remaining chocolate on top of coconut creme layer. Put back in the<br />
refrigerator for the final time, roughly 1 hour.<br />
63
Bernard Pollard<br />
Super Bowl champion Bernard Pollard currently plays safety for NFL's Tennessee Titans.<br />
He is also the inventor of the Style Pro 31, a solution for those with limited counter space and<br />
a tool to help organize the bathroom. Pollard came to Tennessee after winning a Super Bowl<br />
championship with Baltimore Ravens. Prior to joining the Ravens, he spent two seasons with<br />
the Houston Texans and entered the NFL as a second-round pick of the Kansas City Chiefs.<br />
Visit www.stylepro31.com for more.<br />
Pork Chops<br />
with apples and onions<br />
Ingredients<br />
4 bone-in pork chops, with the trimmings<br />
3 tablespoons lard, butter, ghee or coconut oil<br />
2 large onions, sliced<br />
4 sliced and cored apples<br />
Salt and pepper, to taste<br />
DIRECTIONS<br />
Heat a large pan over medium-high heat. Season the<br />
pork chops with salt and pepper. Melt 2 tablespoons<br />
of the cooking fat and fry the chops, about 5 minutes<br />
on each side, until cooked and browned. Set the pork<br />
chops aside, reduce the heat to medium-low, add the<br />
other tablespoons of cooking fat and add the onion<br />
and apple slices. Cook for about 4 minutes, until the<br />
onions have caramelized and the apple slices are<br />
slightly soft.Serve the chops with the topping of apple<br />
and onions.<br />
64
Sandra Postel<br />
Sandra Postel is National Geographic’s Freshwater Fellow and Co-Creator of "Change the<br />
Course," the freshwater conservation and restoration campaign being spearheaded by the<br />
National Geographic Society and its partners. Visit www.ChangetheCourse.us to learn<br />
more and join this new movement of water stewardship.<br />
Creamy Chipotle Carrot Soup<br />
This beautiful, orange-colored soup boasts a wonderful blend of sweet, creamy, spicy<br />
and smoky flavors. It’s perfect for a chilly fall or winter lunch.<br />
Approximately 45 minutes to prepare; serves 6.<br />
Ingredients<br />
2 tablespoons olive oil<br />
1 large yellow onion<br />
2 cloves garlic diced<br />
1 pound carrots minced<br />
2 potatoes peeled and diced<br />
1 chipotle pepper (canned, in adobo sauce) minced<br />
1 tablespoon adobo sauce (from canned chipotle peppers)<br />
2 cups low-sodium chicken broth<br />
1 cup heavy cream; salt and ground black pepper<br />
Sliced scallions, to serve<br />
DIRECTIONS<br />
In a large, deep pot, heat the oil over medium heat. Add the onion and garlic and cook<br />
until lightly browned, about 10-12 minutes. Add the carrots, potatoes and chipotle.<br />
Cook for 5 minutes. Add the adobo sauce and broth. Bring to a simmer and cook until<br />
the carrots and potatoes are tender, about 30 minutes. Working in batches, transfer<br />
the soup to a blender and puree until smooth. Return the soup to the pot and return<br />
to a simmer. Stir in the cream and season with salt and pepper. Serve topped with<br />
sliced scallions.<br />
65
Wolfgang Puck<br />
Wolfgang Puck is a legendary celebrity chef and restaurateur who believes that “Life is about<br />
balance and eating well.” Following more than two years of research and development, he has<br />
released the Wolfgang Puck Pressure Oven — the first countertop pressure oven that toasts,<br />
roasts, bakes, broils and rotisseries up to 70 percent faster than a traditional oven while infusing<br />
flavor and moisture. Visit www.puckoven.com for more.<br />
Rotisserie Garlic Chicken<br />
with Roasted Vegetables<br />
Serves: 4<br />
Ingredients<br />
1 tablespoon good-quality olive oil<br />
Kosher salt and freshly ground pepper to taste<br />
8 cloves garlic<br />
4 sprigs fresh rosemary<br />
1 lemon, halved<br />
2 sweet potatoes, quartered<br />
1 bell pepper, halved, stemmed, seeded, deveined, and cut into large chunks<br />
1 large yellow onion, cut into wedges<br />
1 whole chicken (4-pound size)<br />
DIRECTIONS<br />
Preheat the oven to 450 degrees and set the function to ROTISSERIE. In a<br />
large bowl, toss together all ingredients, except the chicken. Truss chicken<br />
using kitchen or butcher’s twin. Attach rotisserie spit to chicken, tightening<br />
screws until snug. Pour vegetables in the drip pan. Place the rack in the bottom<br />
position then place drip pan on rack. Rub a bit more salt, pepper and<br />
olive oil onto the skin of the chicken then load rotisserie. Set the<br />
Vent Release Valve to SEAL and lower Sealing Lever to the SEAL<br />
position. Set timer to 40 minutes. When time is up turn the Vent<br />
Release Valve to VENT and wait for all air to escape. After vented<br />
slowly raise Sealing Lever and press the Door Release Button to<br />
open the door. Cooking is<br />
complete when internal<br />
temperature reaches<br />
165 degrees.<br />
Remove garnish as<br />
desired and serve.<br />
66
Raghava KK<br />
Raghava KK is an artist and entrepreneur and was named by CNN as one of the 10 most<br />
remarkable people in 2010. He is a four-time TED speaker, a National Geographic Emerging<br />
Explorer, and Chair of the INK Fellows Program. Raghava is currently working on his creativity<br />
startup, which brings an artist's perspective to the tech world. His app Flittr helps people see<br />
the world in a new way (www.flittr.io).<br />
Upma<br />
A savory South-Indian breakfast dish<br />
Ingredients<br />
1 cup of semolina<br />
2 tablespoons unsalted butter<br />
2 tablespoons cooking oil<br />
a Pinch of asafoetida<br />
2 green chilies sliced down the middle<br />
(you can substitute Thai chilies as well)<br />
½ teaspoons black mustard seeds<br />
5 curry leaves<br />
10 raw cashews, broken roughly (optional)<br />
½ cup green peas (frozen or fresh)<br />
½ red onion finely chopped<br />
1 teaspoons salt<br />
2 cups of water<br />
Salt, to taste<br />
prepAration<br />
Chop the onion finely and set aside. Slice the green chilies down the middle.<br />
If you don’t like spice, you can use one chili or you can remove and discard the<br />
seeds. If you are using frozen peas, take them out of the freezer to thaw for about<br />
10 minutes. Roughly break the cashews and keep aside<br />
DIRECTIONS<br />
Roast the semolina in a nonstick pan or iron wok on low-medium heat until it turns<br />
a light golden brown. You will need to stir it frequently to make sure it doesn’t burn.<br />
This should take about 5-7 minutes. When it is done, transfer it to a bowl. In the<br />
same empty pan/wok, melt the butter on low heat until it turns a very light golden<br />
brown. Then add the mustard seeds, curry leaves, green chilies, asafoetida and<br />
cashew pieces. Turn the heat up to medium and let it cook until the mustard seeds<br />
start to pop (about a minute). Add the 2 tablespoons of cooking oil and the onion<br />
pieces and sauté until the onion is completely cooked (but not yet browned). Add<br />
the green peas and let them sauté for about 2 minutes, stirring occasionally. Add the<br />
water and 1 teaspoon of salt and wait till the water comes to a boil. When the water is<br />
boiling, turn down the heat to low. Add the roasted semolina 1 tablespoon at a time.<br />
Each time you add a spoonful, make sure you stir it until it is completely smooth and<br />
incorporated. There should be no lumps. This is the most important step. If<br />
you add the semolina too much at a time or without stirring, the texture of the upma<br />
will not be correct. Once all the semolina is added, continue to stir the upma. If it still<br />
looks wet or pasty, continue to cook it on low until it dries out. It should be moist,<br />
but fluffy looking. Transfer the cooked upma to a large bowl. Add more salt to taste.<br />
PHOTO CREDIT (top): Nimish Jain<br />
67
Abigail Raines<br />
Abigail Raines is a blogger and recipe developer at www.manilaspoon.com which<br />
features tried and tested home style dishes from around the world. A lawyer by<br />
profession she is now a happy stay-at-home mom who loves cooking, travelling,<br />
photography and simply being with her family.<br />
Spinach Quiche Cups<br />
Ingredients<br />
A little olive oil (for cooking the mushrooms)<br />
1 (10 ounce) package fresh spinach (I used the baby ones) — about 284 grams<br />
4 eggs (if the yolks are quite small I use 5 eggs)<br />
1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)<br />
1 (8 ounce package) mini-bella mushrooms, chopped<br />
1-2 tablespoon(s), heavy cream or half-and-half (optional)<br />
Salt and pepper, to taste<br />
*Variation — If you don’t have fancy mushrooms, try asparagus or bell peppers with the spinach.<br />
Also, add some onions to the mix. I add some when I do not use mushrooms.<br />
DIRECTIONS<br />
Preheat the oven to 375 degrees.<br />
Heat a little oil in a large skillet. Sauté the mushrooms until they are soft,<br />
about 5-6 minutes. Set aside.<br />
Place the spinach in a deep pan or in the skillet that you used for the mushrooms.<br />
Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just<br />
until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the<br />
spinach. Drain the excess water really well (especially if you decide to use frozen<br />
spinach instead).<br />
In a large mixing bowl, whisk the eggs until combined. Add<br />
the cooked mushrooms, spinach, cheeses and cream (if<br />
using) to the eggs. Mix well. Season to taste.<br />
Divide evenly among the 12 muffin cups.<br />
Bake for about 20-23 minutes, or until it’s<br />
well set and a tester/toothpick inserted in<br />
the center comes out clean.<br />
Leave in the pan for a few minutes<br />
or just until it’s cool enough to<br />
handle. Sprinkle a little more<br />
cheese on top, if desired. Enjoy!<br />
68
Bill Rancic<br />
Bill Rancic is an entrepreneur and RPM Restaurants owner.<br />
PEAR AND PORCINI INSALATA<br />
arugula AND piedmontese hazelnuts<br />
(Chef/Partner Doug Psaltis, RPM Steak)<br />
Ingredients (For the salad)<br />
½ pound arugula<br />
1 fresh pear<br />
½ pound porcini mushrooms<br />
2 tablespoons olive oil<br />
½ ounce shallots, finely diced<br />
1 ounces Piedmontese hazelnuts<br />
Ingredients (For the dressing)<br />
25 ml balsamic vinegar (Acetaia San Giacomo Essenza Balsamic Vinegar)<br />
3 ½ ounces honey<br />
¼ cup grapeseed oil<br />
1 lemon<br />
Salt and pepper, to taste<br />
DIRECTIONS<br />
To make the dressing, mix the vinegar with the honey. Slowly add the grapeseed<br />
oil to the mixture. Finish with salt and pepper and the juice of the lemon. For<br />
the salad, cut the pear into very thin slices. Roast the hazelnuts, walnuts<br />
and almonds in a dry pan, on a high temperature, for 2-3 minutes, until they<br />
take on a slightly brown color, and then crush them roughly with a knife. Add<br />
the olive oil to a pan, and pan-fry the mushrooms with the shallots for 2-3<br />
minutes. Add salt and pepper to taste. Mix together the salad leaves, pear,<br />
grapes and dressing and<br />
divide between four plates.<br />
Place the mushrooms<br />
on top, while they are<br />
still hot. Finish with<br />
the roasted nuts and<br />
serve immediately.<br />
69
LeAnn Rimes<br />
Grammy-winning music sensation LeAnn Rimes celebrates the holidays with the<br />
release of "ONE Christmas - chapter 1," available now on iTunes.com and at Walmart.<br />
This is the first chapter of three Christmas albums Rimes plans to release over<br />
consecutive holiday seasons. "ONE Christmas - chapter 2" will be released in 2015<br />
with "ONE Christmas – chapter 3" in 2016.<br />
Chicken with Pumpkin Seed Mole<br />
Serves: 6-8<br />
Ingredients<br />
¼ cup olive oil<br />
1 white onion, chopped<br />
2 cloves garlic, chopped<br />
3 jalapeño chilies, halved, seeded,<br />
and coarsely chopped<br />
1 ½ cups pumpkin seeds<br />
1 ½ cups chicken broth<br />
3<br />
/4 pound tomatillos,<br />
husks removed and coarsely chopped<br />
3<br />
/4 cup loosely packed<br />
fresh cilantro leaves,<br />
plus more for garnish<br />
1 teaspoon dried oregano<br />
Salt<br />
3 pounds skinless, boneless chicken<br />
thighs or breasts<br />
¼ cup sour cream<br />
DIRECTIONS<br />
In a large frying pan over medium-high heat, warm the olive oil. Add the onion and<br />
sauté until it starts to turn tender, about 3 minutes. Stir in the garlic and chilies and<br />
sauté for about 30 seconds. Add the pumpkin seeds and cook, stirring, until they<br />
darken in color, about 5 minutes. Stir in the broth, tomatillos, cilantro, oregano<br />
and 1 teaspoon salt, and bring to a boil. Ladle about one-half of the pumpkin seed<br />
mixture into a blender or food processor and pulse a few times. Add the remaining<br />
mixture and blend or process until it forms a uniformly coarse purée.<br />
STOVE TOP: Transfer the purée to a large Dutch over. Add the chicken pieces,<br />
arranging the thighs on the bottom and the breasts on top. Partially cover<br />
and cook over low heat until the chicken is opaque<br />
throughout and tender, about 1 hour.<br />
SLOW COOKER: Transfer the purée to a slow<br />
cooker. Add the chicken pieces, arranging the<br />
thighs on the bottom and the breasts on top.<br />
Cover and cook until the chicken is opaque<br />
throughout and tender, 2 hours on the highheat<br />
setting or 4 hours on the low-heat setting.<br />
Transfer the chicken to warmed plates.<br />
Spoon the pumpkin seed sauce<br />
over the chicken, garnish with<br />
cilantro leaves and the sour<br />
cream and serve at once.<br />
70
Holland Roden<br />
Holland Roden is best known for the popular supernatural drama, MTV’s “Teen Wolf.”<br />
RAW CACAO ENERGY BALLS<br />
My best friend, Mahaley, came up with this amazingness,<br />
and I have adopted it as my own as well.<br />
Ingredients (crust)<br />
12 medjool dates<br />
½ cup walnuts + ½ cup walnuts chopped for the topping<br />
3 tablespoons cacao powder<br />
2 tablespoons cacao nibs<br />
2 teaspoons spirulina<br />
71
Enric Sala<br />
Dr. Enric Sala is a National Geographic Explorer-in-Residence actively engaged in exploration,<br />
research and communications to advance ocean policy and conservation. His more than 100<br />
scientific publications are widely recognized and used for real-world conservation efforts such<br />
as the creation of marine reserves. Enric is currently working to help protect the last pristine<br />
marine ecosystems worldwide, and to develop new business models for marine conservation.<br />
Visit www.pristineseas.org for more.<br />
Pa amb tomaquet i pernil<br />
(a Catalan tradition)<br />
Bread with Tomato<br />
Ingredients AND DIRECTIONS<br />
Cut a slice of European rustic-style bread<br />
and toast it.<br />
Peel a garlic clove and slice a bit off an<br />
end and rub the cut end over one side of<br />
the slice of bread.<br />
Cut a ripe tomato in half (small ones are better),<br />
and rub the cut side of the tomato generously onto the<br />
garlic-infused slice of bread.<br />
Drizzle the slice of bread with extra-virgin olive oil<br />
(the thicker the oil the better it tastes).<br />
Add thin slices of jamón ibérico (Spanish ham, which comes from free-range<br />
black pigs that eat exclusively the acorns and olives they find in savannas in<br />
western Spain).<br />
72
Don Saladino<br />
Celebrity Health and Fitness Expert, Don Saladino, is the trainer for celebrities including<br />
Scarlett Johansson, Blake Lively, Ryan Reynolds, Liev Schreiber. Find out more information<br />
about the first golf fitness training facility at www.driveclubs.com. Twitter: @DonSaladino.<br />
Mini Meat Muffins<br />
Ingredients<br />
2 pounds lean ground turkey<br />
1 ½ teaspoons Celtic sea salt<br />
½ teaspoon black pepper<br />
2 garlic cloves, minced<br />
1 teaspoon onion powder<br />
1 teaspoon dried parsley<br />
1 yellow onion diced<br />
1 cup finely diced spinach leaves<br />
Coconut oil<br />
7 ounces Bionature Organic Tomato Paste<br />
DIRECTIONS<br />
Preheat oven to 350 degrees. Sauté 1 yellow<br />
onion in 1 teaspoon of coconut oil. Mix<br />
together meat, seasoning, spinach and<br />
sautéed onion. Grease a muffin tin with<br />
a small amount of coconut oil. Fill each<br />
muffin cup 2 /3 full with mixture. Spread 1 ½<br />
tablespoons of Bionature Organic Tomato<br />
Paste on each mini meat-muffin.<br />
Bake for 20-30 minutes.<br />
73
Susan Sarandon<br />
The Academy Award-winning actress supports Hope North, www.hopenorth.org. Hope North is<br />
a boarding school on a 40-acre campus in Uganda for escaped child soldiers, orphans and other<br />
youth affected by Uganda’s civil war. In its 16-year history, thousands of children have made<br />
Hope North their home while they rebuild their lives through education, vocational training, arts and<br />
sports. You can make a big difference with a small donation, which will go a long way in Uganda.<br />
$25/month will provide all school supplies for 20 students for a year.<br />
Turkey Basil Artichoke Meatballs<br />
(egg free, nut free)<br />
Prep time: 10 minutes<br />
Cook time: 20 minutes<br />
Total time: 30 minutes<br />
Ingredients<br />
1 pound ground turkey<br />
1 (14 ounce) can of artichoke hearts, diced<br />
¼ yellow onion, finely diced<br />
4-5 tablespoons fresh basil, finely chopped<br />
1 teaspoon dried parsley<br />
Salt and pepper, to taste<br />
1 teaspoon fat of choice (I use bacon fat)<br />
DIRECTIONS<br />
Preheat oven to 350 degrees. Place skillet over medium heat, add fat of choice,<br />
then add diced onions and artichoke hearts. Move artichoke hearts and onions<br />
around in the pan and cook until onions are translucent. Remove from heat<br />
and let cool. Once they are cooled, in a large bowl, mix together ground turkey,<br />
artichoke hearts, onions and the rest<br />
of the ingredients. Mix well. Make<br />
18 same-sized meatballs. I<br />
used an ice cream scoop<br />
then shaped them with<br />
my hands. Place on a<br />
baking sheet lined with<br />
parchment paper. Bake<br />
for 15-20 minutes until<br />
cooked through. Eat up.<br />
With veggies. With meat<br />
sauce. With dipping sauce.<br />
With anything really — your<br />
hands for gosh sakes.<br />
74
Jessica Seinfeld<br />
Jessica Seinfeld is the author of three New York Times best-selling cookbooks, "Deceptively<br />
Delicious," "Double Delicious," and "The Can’t Cook Book." She is the Founder and President of<br />
Baby Buggy, a non-profit organization that delivers donations of new and gently-used baby gear<br />
and children’s clothing to families in need. Since its founding in 2001, Baby Buggy has donated more<br />
than 5.7 million essential items to hundreds of thousands of families. Visit www.babybuggy.org<br />
and for more of Jessica's healthy recipes visit www.doitdelicious.com.<br />
BAKED SWEET POTATO CHIPS<br />
Ingredients<br />
2 tablespoons coconut oil<br />
10 ounce (medium) sweet potato<br />
Kosher salt, to taste<br />
DIRECTIONS<br />
Heat the oven (with two oven<br />
racks toward the center) to 250<br />
degrees. Measure the oil into<br />
a small skillet and place on the<br />
stove. Turn the heat on medium<br />
and heat the oil until it is just melted.<br />
Peel the sweet potato. Hold the potato upright and use your vegetable<br />
peeler to make long, wide strips from the top to the bottom of the potato.<br />
Once the potato gets too small and awkward to hold, lay it flat while you peel.<br />
Place the strips on a rimmed sheet pan. Drizzle with the oil and toss with your<br />
hands to coat well. All of the strips should be evenly coated; if they seem a<br />
little dry, add a little extra oil. They should not be soggy. Now divide the strips<br />
between 2 sheet pans and arrange in a single layer (a little overlapping is<br />
okay). Bake until crisp, about 2 hours. Sprinkle with salt and serve.<br />
75
Beth Stern<br />
Beth Stern is the national spokesperson for North Shore Animal League America (NSALA),<br />
working to raise awareness for the plight of shelter animals. Over the past several years, she<br />
has adopted six cats from the Animal League and fostered more than 80. She has a new<br />
children’s book, "Yoda: The Story of a Cat and His Kittens" — based on the true story of a<br />
cat she rescued with husband, Howard Stern — from which she will donate the proceeds to<br />
NSAA, so that they may continue rescuing and nurturing animals in need. To preorder,<br />
visit Amazon.com. Also visit www.animalleague.org for more.<br />
Quinoa SIDE DISH<br />
Ingredients<br />
1 cup cooked quinoa<br />
1 sliced apple<br />
¼ cup sunflower seeds<br />
1 tablespoon olive oil<br />
1 tablespoon lemon juice<br />
Dash of salt<br />
Dash of cayenne pepper<br />
DIRECTIONS<br />
Mix ingredients in bowl. Chill and serve.<br />
76
Michael Strahan<br />
Legendary Super Bowl champion and Emmy-nominated “Fox NFL Sunday” analyst Michael<br />
Strahan is the co-host of popular morning talk show “LIVE! With Kelly and Michael.” He also<br />
serves as special co-host for ABC’s top-rated morning program, “Good Morning America.”<br />
Roasted Brussels Sprouts<br />
Ingredients<br />
1 pound Brussels sprouts, trimmed and halved lengthwise<br />
2 tablespoons extra-virgin olive oil<br />
1 tablespoon of flavored vinaigrette (Lucero Cherry is my favorite)<br />
½ teaspoon fine sea salt<br />
¼ teaspoon ground black pepper<br />
DIRECTIONS<br />
Pre-heat oven to 425 degrees.<br />
Toss Brussels sprouts with oil,<br />
vinaigrette, salt and pepper in a<br />
bowl and then transfer it to a baking<br />
sheet and roast, stirring once or twice,<br />
until brown and crisp outside and tender inside,<br />
25-30 minutes.<br />
77
Trudie Styler<br />
Trudie Styler is an actress, film producer, director, human rights activist, environmentalist, organic<br />
farmer and UNICEF Ambassador. In 1989, Trudie and her husband, Sting, started The Rainforest<br />
Fund, an organization devoted to protecting rainforests and their indigenous peoples in South<br />
America, Africa and Asia. The Rainforest Fund supports programs that cover a range of issues<br />
from protection of civil and political rights of indigenous and tribal peoples, to the promotion and<br />
defense of their social, economic and cultural rights. Visit www.rainforestfund.org for more.<br />
Spiced zucchini, squash<br />
and carrot fritters<br />
Ingredients (batter)<br />
1 yellow squash<br />
2 zucchini<br />
1 large carrot<br />
3 scallions<br />
2-3 tablespoons shredded cilantro leaves<br />
2-3 tablespoons shredded mint leaves<br />
2 garlic cloves finely minced<br />
1 cup all-purpose flour or rice flour<br />
1 teaspoon baking soda<br />
1 teaspoon cumin powder<br />
1 teaspoon paprika<br />
1 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
1 cup ice cold sparkling water<br />
Oil for frying<br />
Ingredients (chili sauce)<br />
1 ¼ cup Greek yogurt<br />
1 tablespoon Sriracha chili sauce<br />
1 teaspoon toasted cumin seeds, toasted<br />
1 handful of torn cilantro leaves<br />
Juice of half a lime<br />
DIRECTIONS (chili sauce)<br />
Put the yogurt for the sauce in a bowl.<br />
Add the rest of the ingredients and stir<br />
them into the yogurt.<br />
DIRECTIONS<br />
On a box grater, using the<br />
coarse grate, shred the carrots,<br />
zucchinis and squash lengthwise.<br />
Thinly slice the scallions about<br />
finger length. Place in a bowl along<br />
with the cilantro, mint and garlic. Put the<br />
flour, baking soda, cumin seeds, paprika,<br />
onion and garlic powder with a pinch of salt<br />
in another bowl. Mix thoroughly, then beat in<br />
enough ice cold sparkling water to make a smooth<br />
but sticky batter. Add the vegetable mixture to the<br />
batter and toss thoroughly to fully incorporate. Heat<br />
up the oil in a deep pan, carefully drop 4 large dollops of the<br />
mixture, at a time into the hot oil without crowding the pan.<br />
Fry for 3-4 minutes, turning once, until they are puffed and golden.<br />
Repeat until all batter is used. Serve hot with the chili sauce.<br />
*Recipe by Joe Sponzo, chef to Sting and Trudie, coauthor of "The Lake House Cookbook."<br />
78
Alison Sweeney<br />
Alison Sweeney is an actress, author and TV host<br />
of "The Biggest Loser" airing Thursdays at 8 p.m .on NBC.<br />
GREEN BEANS WITH<br />
CRUMBLED FETA CHEESE<br />
Serves 4<br />
Ingredients<br />
3 cups fresh green beans<br />
2 tablespoons light olive oil<br />
3<br />
⁄4 cup feta cheese, crumbled<br />
2 tomatoes, chopped<br />
2 diced avocados, pits discarded<br />
DIRECTIONS<br />
Drop green beans into boiling water and boil for 1-2 minutes.<br />
Strain beans, taking them out while they’re still bright green and crispy.<br />
Toss them in a bowl with olive oil, feta and tomatoes. You want the<br />
beans to still be warm when you do this to melt the feta slightly. Add<br />
diced avocado and serve.<br />
79
Alison Sweeney<br />
Sanov Family Oatmeal Pancakes<br />
(as found in her book “The Mommy Diet”)<br />
This recipe has been a favorite in my husband’s family since the 1970s. When my<br />
in-laws first made it for me, I was blown away. They’re so light and delicious, and<br />
they are a good source of whole grains. Don’t be alarmed if the batter seems runny<br />
and lumpy. That’s because of the oatmeal, and that’s exactly what it should be like.<br />
If you make sure the griddle or pan is hot enough, each quarter cup of batter will<br />
make two silver-dollar-sized pancakes. I like to eat two of these with a drizzle of<br />
maple syrup, fruit salad, and yogurt for a satisfying breakfast. (I don’t suggest a<br />
huge stack of them — think of them as a breakfast side dish, not the main course.)<br />
Take the time for a leisurely (and healthy) morning treat now!<br />
Ingredients<br />
1 ½ cups milk<br />
2 cups cooled cooked oatmeal<br />
(cook according to the directions on the oatmeal box)<br />
3<br />
⁄8 cup safflower or vegetable oil<br />
2 eggs<br />
1<br />
⁄3 cup whole wheat flour<br />
2 tablespoons powdered milk<br />
¼ teaspoon salt<br />
DIRECTIONS<br />
In a medium bowl, mix the cooled cooked oatmeal with the milk. Whisk<br />
in the oil. In a separate small bowl, beat the eggs. Make sure the oatmeal<br />
is cool (or it will cook the eggs) and stir the beaten eggs into the oatmeal<br />
mixture. Stir in the whole wheat flour, the powdered milk and the salt.<br />
Heat a griddle or skillet on medium-high heat and spray lightly with<br />
cooking spray or oil. When the griddle or pan is hot, use about ¼ cup<br />
of batter to make two pancakes, and cook for 1-2 minutes on each<br />
side, until golden brown. Stir the batter occasionally as it sits<br />
while you’re making the early batches of pancakes.<br />
80
Jenna Dewan Tatum<br />
Jenna Dewan Tatum, most recently starred in Lifetime's “Witches of East End” and<br />
has a long line of TV credits to her name. She is a passionate advocate for animal rights,<br />
and serves as a spokesperson for PETA and The Humane Society.<br />
Vegan Spinach and<br />
Quinoa Enchiladas<br />
Ingredients<br />
1 tablespoon olive oil<br />
1 red onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
1 red pepper chopped<br />
2 Roma tomatoes chopped<br />
2 cups quinoa (uncooked)<br />
1 package spinach, trimmed and chopped<br />
1 (4 ounce) can green chilies<br />
1 (15 ounce) can black beans (preferably low sodium)<br />
½ teaspoon chili powder<br />
½ teaspoon ground cumin<br />
1 teaspoon dried oregano<br />
1 cup picante sauce<br />
Salt and freshly ground pepper, to taste<br />
4 vegan flour tortillas<br />
2 cups red enchilada sauce (I like spicy!)<br />
1 ½ cups of mozzarella and cheddar Daiya cheese (or vegan cheese of your choice)<br />
DIRECTIONS<br />
Preheat oven to 350 degrees. In a 2-quart pot, bring 1 ½ quarts of<br />
water to a boil and put the quinoa in. Cook until the quinoa is soft and<br />
translucent. In a small pot, heat up the enchilada sauce. Mix in the<br />
Daiya cheese and stir until cheese has melted. Heat oil in a large skillet<br />
over medium heat. Cook onion, red pepper and garlic, stirring often<br />
for 3-5 minutes. Add spinach and cook, stirring often, until spinach<br />
is wilted. Add quinoa, black beans, tomatoes, spices, green chilies,<br />
oregano and picante sauce and cook, stirring often, until mixture is hot.<br />
Season with salt and pepper to taste. Divide filling among the tortillas,<br />
wrapping them into little burritos. Pour 1 /3 of the enchilada/cheese sauce into<br />
the bottom of the prepared baking dish. Place burritos into the baking dish, side by<br />
side, seam side down. Pour remaining enchilada sauce over the top. Sprinkle with<br />
some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is<br />
bubbly and cheese is melted.<br />
81
Marlo Thomas<br />
Marlo Thomas is an award-winning actress, author and activist whose body of work continues<br />
to impact American entertainment and culture. Her popular website, which features her<br />
landmark, live-streaming talk show, “Mondays With Marlo,” earned 100 million page views in<br />
2013 alone. Thomas’ lifelong advocacy of the health and well-being of children is embodied in her<br />
ongoing work as National Outreach Director for St. Jude Children’s Research Hospital, where<br />
she created the hospital’s annual national fundraising campaign, St. Jude Thanks and Giving.<br />
Visit www.tg.stjude.org for more.<br />
Sugarless Apple Banana<br />
Blueberry Muffins<br />
WITH FRESH FRUIT JAM<br />
Makes 12 muffins<br />
Ingredients<br />
¼ teaspoon salt<br />
2 cups whole wheat flour<br />
1 tablespoon baking powder<br />
1 teaspoon cinnamon<br />
3 eggs<br />
1 cup almond milk or coconut milk (unsweetened)<br />
¾ cup rice bran oil<br />
1 teaspoon vanilla<br />
1 ripe banana<br />
1 apple<br />
¾ cup blueberries<br />
DIRECTIONS<br />
Preheat oven to 375 degrees. Smash the banana into a thick batter-like consistency.<br />
Crack three eggs and add to the mashed banana. Add the oil to this mixture. Totally<br />
blend these ingredients. Then add the cup of milk. Blend the dry<br />
ingredients in a separate bowl. Peel the apple and<br />
discard the peel. Cut the apple into<br />
small ¼-inch pieces. Combine<br />
the wet ingredients,<br />
dry ingredients<br />
and apple pieces.<br />
Thoroughly mix<br />
ingredients.<br />
Then fold in<br />
blueberries.<br />
Place mixture<br />
in a nonstick<br />
muffin tin.<br />
Bake for 20-25<br />
minutes.<br />
82
Steve Weatherford<br />
Steven Weatherford is an American football punter for the New York Giants of the National Football<br />
League. He was signed by the New Orleans Saints as an undrafted free agent in 2006. He has<br />
also played for the Kansas City Chiefs, Jacksonville Jaguars and New York Jets. In addition to his<br />
accomplishments on the field and in the gym, the NY Giant punter has been recognized nationwide<br />
for his charitable endeavors including being the recipient of the coveted Wellington Mara Award for<br />
outstanding community service. Continued on next page...<br />
Ostrich meatballs, twice baked<br />
potatoes and grilled asparagus<br />
Ingredients (Ostrich Meatballs)<br />
500 grams ostrich mince<br />
2 tablespoons chopped capers<br />
1 chopped red onion<br />
2 teaspoons grated ginger<br />
1 teaspoon crushed garlic<br />
1 handful chopped coriander<br />
2 teaspoons soya sauce<br />
Pinch or 2 of Maldon salt<br />
Grind of black pepper<br />
DIRECTIONS<br />
Mix ingredients together<br />
and roll into 6 balls. Place<br />
on a tray and into the fridge<br />
for an hour. Pan-fry in a little<br />
olive oil until brown and crisp;<br />
10-15 minutes longer if you prefer your<br />
meatballs well done.<br />
Ingredients<br />
(Twice Baked Potatoes)<br />
4 large russet potatoes, about<br />
3<br />
/4 pound each, scrubbed and dried<br />
2-4 tablespoons unsalted butter<br />
1<br />
/3 cup sour cream<br />
1 scallion, finely chopped<br />
Freshly grated nutmeg, optional<br />
½ cup shredded sharp cheddar<br />
Kosher salt and freshly ground<br />
black pepper<br />
DIRECTIONS<br />
Place the potatoes directly on the rack<br />
in the center of the oven and bake for 30<br />
minutes. Pierce each potato in a couple<br />
spots with a fork and continue to bake<br />
until tender, about 30 minutes more.<br />
Remove potatoes from the oven,<br />
and turn the heat down to 375<br />
degrees.<br />
Hold the potato with an<br />
ovenmit, or towel, trim off<br />
the top of the potatoes to<br />
make a canoe-like shape.<br />
Reserve the tops. Carefully<br />
scoop out most of the potato<br />
into a bowl. Take care to leave<br />
enough potato in the skin so the shells<br />
stay together. Mash the potato lightly<br />
with fork along with 2 to 3 tablespoons<br />
of the butter and sour cream. Stir in<br />
the scallion and nutmeg and season<br />
with salt and pepper, to taste. Season<br />
the skins with salt and pepper. Refill the<br />
shells with the potato mixture, mounding<br />
it slightly. Sprinkle the cheese on top of<br />
the potato filling. Brush the reserved top<br />
with the remaining butter and season<br />
with salt and pepper.<br />
Set the potatoes and lids on a baking<br />
sheet and bake until heated through,<br />
about 20 minutes.<br />
CONTINUED ON NEXT PAGE<br />
83
Steve Weatherford<br />
Steve is a spokesperson for several other nonprofits including Second Chance Toys and The Breast<br />
Cancer Research Foundation, and in 2013, he was named Health & Fitness Ambassador for the<br />
NJ Boys and Girls Club. Through his various initiatives, Steve has served as a role model to over<br />
100,000 youths, with his primary outreach focused on children, health and fitness, and family.<br />
Visit www.weatherford5.com for more.<br />
Ostrich meatballs, twice baked<br />
potatoes and grilled asparagus cont.<br />
Ingredients (Grilled Asparagus)<br />
2 pounds asparagus, trimmed<br />
1 tablespoon chopped garlic<br />
Salt and freshly ground black pepper, to taste<br />
Extra-virgin olive oil<br />
DIRECTIONS<br />
Set up grill for direct cooking over<br />
medium heat and oil the grates.<br />
Place the trimmed asparagus on a<br />
baking sheet. Add the chopped garlic<br />
and season with salt and pepper.<br />
Drizzle with extra-virgin olive oil and<br />
toss to coat. Place on the grill directly<br />
or in a grill basket. Grill until just tender<br />
and lightly charred, about 5 minutes.<br />
84
DESIGN: Mary Dunnington