The past few months have been full of private events, classes and even some surprise highlights. I feel honored to have worked with so many clients and inspiring new creations and confident cooking for your families. I truly love hearing when clients share their individual success stories.
Sadly the large group classes are finished for now as I prepare to welcome baby #2 in July. I may host one or two classes in the fall like the ever popular “No Cooking Required” Entertaining with Cheese Plates or other Holiday Entertaining Success Secrets but it is too early to say. Please let me know if there is a topic of interest for you.
As always you can easily connect with me on Facebook, Twitter and Instagram to ask questions and see what I am up to. Highlights for the summer are new baby needs and putting in a large edible garden. I am so excited!
I will still be hosting a few private events and clients if you would like to talk more achieving your specific culinary goals, making cooking and entertaining easier, or have questions about hosting a private event please contact me here. I look forward to continuing to work with people like you. I love making the world a better place through quality food and the connections that happen when we share a meal together.
Much love,
Rachel
Here is a quick look some of the client success and recent fun events.
Open House Event showing off simple cheese plates “I never knew entertaining could be so easy and elegant” Sandy” I was looking for ways to feed my toddler healthier meals quicker. Rachel’s techniques make it possible to have it all” Nicole S“Rachel, I made chicken wings tonight with the Indian seasoning. They were spectacular – both of us enjoyed them. I did as you suggested and sautéed them in oil/butter until crispy, and then put half on a sheet pan and half in the covered skillet with a couple of ice cubes of stock and baked for 45 minutes. Both were delicious…the ones that were braised were slightly more moist, which is what you said to expect, but both were oh-so-good. Next time I’ll add a bit of salt and they’ll be perfect. I’m much more clear about my tastes and preferences now. I’m thrilled at all I learned, how patient and instructive you are how confident I am now that I can use the “guidelines” you gave me. Thanks again for all you research, enthusiasm and guidance! Again, thank you thank you thank you!” Marcie L
“We all get stuck in a rut sometimes. I loved learning how to make simple subsitutions and have flexibility to make a recipe fit my families needs. I learned so much about safety and efficiently in the kitchen as well, thank you” Katie“Before working with Rachel I was not cooking often and eating a lot of processed foods. Now I know how to cook a variety of things using basic skills. The most valuable thing I learned is how to mix and match ingredients making meals with what I have on hand. This helps me by not having to run to the grocery store so often. I take away lots of ideas for easy cooking.” Ashley D” As a soon to be parent I now have more tools and confidence to work in the kitchen and feed my family well” Jackson C
“Cooking with kids can be fun and easy” Keren HPrivate Dinner Event “Rachel planned and hosted a dinner class for myself and a few friends. It was absolutely fabulous! Very informative & so much fun, we still rave about it!” Shannon M
“I didn’t know searing meats and making sauces could be so fun and easy. It was informative and easy to follow. I made delicious food with so much flavor and I know I can do it again.” JoyLarge Speaking Event on Meals Made Easy.” This was so informative, the freezer inventory, space saving ideas and prep ahead methods are genius, Thank you!” Louis V
“It’s so easy and inexpensive to make healthier snacks, I am so happy I met you!” Pat B
Easy Asparagus and Prosciutto appetizers at an entertaining class. ” This was so fun, very informative and easy to follow. The food was amazing! I am ready to host the holiday’s with ease” Stacy BFrom Secrets Behind The Dinner Party EventGuilt Free Treats Class. “Rachel is so knowledgeable, her food is delicious, simple and full of easy substitutions that work” Karen KRachael and Nick Celebrate their anniversary! ” This class was absolutely fabulous, exceeding our expectations in every way! And Who knew cauliflower could taste so good.”Surprise Feature In The Plymouth MagazineThe kids and I made the bread recipe tonight. They love helping me in the kitchen and they did a great job. It’s great that the recipe is so simple that they can help without too much trouble managing the two. Thanks! Felicia G
Hard boiled eggs are wonderful for so many applications. Using them for decoration, eating out of hand, simple snacks, deviled eggs, egg salad or one of the many other ways to enjoy hard boiled eggs. The only problem is consistently cooking them and ease of peeling them. I don’t know about you but a few stubborn eggs and I am ready to give up and never make them again.
After years or trying various “proven methods” old eggs, warm eggs, shocking in cold water and all the other wives tales that go along with making hard boiled eggs. I have finally found a method that works like a charm almost flawlessly for perfectly cooked yolks and easy to peel eggs. Most methods tend to work if the conditions are just right but so often the variables are too vast, unknown and hard to actually control.
For the past 2 years I have been using this method exclusively and almost every time no matter the age or temperature of the egg they cook and peel perfectly, occasionally I will have one or two with a few blemishes but nothing like the pock marked mangled messes I had in years past.
Here is the no-fail method for perfect easy peel hard boiled eggs.
It’s simple and uses STEAM.
Place 1-2 inches of water in a saucepan and cover with a tight fitting lid. Load eggs into a steamer basket in one layer. Preferably they have a little room to move around and are not packed too full so they will cook evenly. (I use cold eggs right from the refrigerator).
Place eggs in a steamer basket for best cooking results.
When the water comes to a boil, place the loaded steamer basket into the pot sitting above the water. Cover with the lid and set your timer for 11-13 minutes. (I like the yolks slightly soft so 11 is perfect for me, you may want to cook up to 13 minutes). When the timer goes off, remove them from the steamer basket into a large bowl of ice water to shock them and stop the cooking process. Allow the to cool for at least 10 minutes.
You can peel eggs when still slightly warm for easiest results or leave them in the shell.
I find is it easiest to peel them while they are still warm but you can refrigerate them in the shell and peel them later. Hard boiled eggs with keep safely for 1 week refrigerated but I have kept mine longer and never had bad results. Remember when in doubt toss it out.
For years I did not make Eggplant Parmesan because it took way too long to cut, bread, and individually fry each piece of eggplant. I would stand for what seemed to be hours with my grandmother to make this dish. Yes, it was delicious, but it never seemed to be worth the amount of effort we put in it for what is essentially glorified vegetarian lasagna. It was only when I discovered I could broil the breaded slices of eggplant instead of individually frying them. That made this dish quicker to assemble. This gives you the same great flavor with half the fat and in half of the time. This new way made me thrilled to make this dish again.
I decided to take this dish to another level. Adding elegance to traditional Eggplant Parmesan is easy when you make them in individual servings. Instead of overlaying everything in a pan, I created individual stacks using three crusted pieces of eggplant and layering it with cheese and sauce. Remember the quality of your ingredients come through in the end flavors.
Here is how to create this restaurant quality dish at home.
Eggplant Parmesan Napoleons
Eggplant Parmesan Napoleons
Serves 4
1 medium eggplant
¾ cup breadcrumbs
¾ cup grated Parmesan
1 egg
1/3 cup milk
¾ cup all-purpose flour
1 teaspoon garlic powder
¼ teaspoon salt
Spray or drizzle with olive oil
1 cup Mozzarella cheese
1 1/4 cup good quality marinara sauce
Slice the eggplant into ¼ inch slices keeping the skin on. You will need three shallow bowls to set up a breading station. Combine the Parmesan cheese and breadcrumbs in a shallow bowl. In another shallow bowl whisk together the egg and the milk. In the last shallow bowl combine the flour, garlic powder, and salt.
Taking one slice of eggplant at a time, dip it fully in the flour tapping the eggplant to get rid of the excess, then dip it in the milk and egg mixture, and lastly in the breadcrumb mixture being sure to coat each slice completely. Place the covered eggplant slice on a baking sheet. Repeat this process until the baking sheet is full in a single layer.
Spray or lightly drizzle the slices with olive oil. Place the pan under the broiler for 1-3 minutes but watch carefully so they don’t burn. Just when they start to brown on the top flip them over, spraying or drizzling again with olive oil, and brown them on the other side for another 1-3 minutes. Remove and place toasted eggplant slices on a rack to cool.
Repeat this process until all eggplant slices have been breaded and toasted, at which time you are ready to assemble the stacks. Put a thin layer of red sauce on the bottom of a 9×13-baking pan about ¼ cup. Working with the larger slices first, place the four largest slices on the bottom of a baking dish. Top each slice with a tablespoon of marinara sauce and a tablespoon of mozzarella cheese. Top the cheese with a medium size slice and repeat the layering process, saving the smallest slices for the top layer.
You will have 3-4 layers for each stack depending on how big your final eggplant is. Finish by topping them with mozzarella cheese. Bake at 350 degrees for 25 minutes until hot and cheese is slightly bubbly.
This is a stunning entrée for a garnish. Try drizzling the plate with a good-quality balsamic vinegar or olive oil. Even a little green garnish such as thyme, basil or oregano would look great here as well.
Place coated slices on baking sheet.
Broiling the slices makes them crispy quicker than frying them in a pan.
Top with mozzarella cheeseA sprinkling of fresh herbs also add new color and flavor to this elegant classic comfort food.
Not all olive oil is created equal. Have you ever noticed how a dish can taste better or worse depending on what ingredients you use? A tomato in January just does not taste the same as one in August. Olive oil is very similar and can range greatly in quality and flavors. The three main factors that impact the taste and quality of olive are the type of olive tree, (The Cultivar), the region of where it is grown taking in to account the climate and soil and the time of harvest. The same olive tree grown in the same location produce a different olive oil if harvested early in the season in August/September as the olives are under ripe producing oils that are more green in color, taste slightly bitter or pungent rather than those harvested at the end of the season in November/December which are over ripe and are more mild and buttery.
Today I am sampling an Italian olive oil produced by a 200-year-old company that has been managed by seven generations of the Zucchi family. The Zucchi’ family wants you to be confident in choosing your olive oil. You can taste the difference is their quality. They are so passionate about producing and sharing only the finest olive oil that they work with the Flavor Your Life campaign. The European Union, Italian government and the finest olive oil producers of the region join together to support this program. The Flavor Your Life campaign is dedicated to providing the latest in industry news and health information about authentic European extra virgin olive oil. Their goal is to share some of the common misconceptions about olive oil and empower consumers to make educated choices when purchasing olive oil.
Extra virgin olive oil enhances the flavors of your recipes while providing health benefits. It’s so versatile it can be used easily in everyday cooking. One of my favorite ways to use olive oil is my twist on Eggplant Parmesan.
For years I did not make Eggplant Parmesan because it took way too long to cut, bread, and individually fry each piece of eggplant. I would stand for what seemed to be hours with my grandmother to make this dish. Yes, it was delicious, but it never seemed to be worth the amount of effort we put in it for what is essentially glorified vegetarian lasagna. It was only when I discovered I could broil the breaded slices of eggplant instead of individually frying them. That made this dish quicker to assemble. This gives you the same great flavor with half the fat and in half of the time. This new way made me thrilled to make this dish again.
I decided to take this dish to another level. Adding elegance to traditional Eggplant Parmesan is easy when you make them in individual servings. Instead of overlaying everything in a pan, I created individual stacks using three crusted pieces of eggplant and layering it with cheese and sauce. Remember the quality of your ingredients come through in the end flavors. I started using the Zucchi olive oil and really enjoy the mild pepperiness it adds subtle uniqueness to the flavor profile.
Here is how to create this restaurant quality dish at home.
Eggplant Parmesan Napoleons
Eggplant Parmesan Napoleons
Serves 4
1 medium eggplant
¾ cup breadcrumbs
¾ cup grated Parmesan
1 egg
1/3 cup milk
¾ cup all-purpose flour
1 teaspoon garlic powder
¼ teaspoon salt
Spray or drizzle with olive oil
1 cup Mozzarella cheese
1 1/4 cup good quality marinara sauce
Slice Eggplant about 1/4 in thick.
Slice the eggplant into ¼ inch slices keeping the skin on. You will need three shallow bowls to set up a breading station. Combine the Parmesan cheese and breadcrumbs in a shallow bowl. In another shallow bowl whisk together the egg and the milk. In the last shallow bowl combine the flour, garlic powder, and salt.
Set up your breading station with flour, egg wash and breadcrumb/cheese mixture for easy assembly.
Taking one slice of eggplant at a time, dip it fully in the flour tapping the eggplant to get rid of the excess, then dip it in the milk and egg mixture, and lastly in the breadcrumb mixture being sure to coat each slice completely. Place the covered eggplant slice on a baking sheet. Repeat this process until the baking sheet is full in a single layer.
Dip in flour first, coating evenly then into the egg wash. This helps the crispy breading stick.Place coated slices on baking sheet.
Spray or lightly drizzle the slices with olive oil. Place the pan under the broiler for 1-3 minutes but watch carefully so they don’t burn. Just when they start to brown on the top flip them over, spraying or drizzling again with olive oil, and brown them on the other side for another 1-3 minutes. Remove and place toasted eggplant slices on a rack to cool.
Spray or lightly drizzle with high quality olive oil for best flavor.Broiling the slices makes them crispy quicker than frying them in a pan.
Repeat this process until all eggplant slices have been breaded and toasted, at which time you are ready to assemble the stacks.
Layer each slice with a little sauce being careful not to get it to saucy , about 1-2 teaspoons per slice.
Put a thin layer of red sauce on the bottom of a 9×13-baking pan about ¼ cup. Working with the larger slices first, place the four largest slices on the bottom of a baking dish. Top each slice with a tablespoon of marinara sauce and a tablespoon of mozzarella cheese. Top the cheese with a medium size slice and repeat the layering process, saving the smallest slices for the top layer.
Top with mozzarella cheeseContinue to build the eggplant parmesan stacks one slice at a time until they are 3-4 slices tall.
You will have 3-4 layers for each stack depending on how big your final eggplant is. Finish by topping them with mozzarella cheese. Bake at 350 degrees for 25 minutes until hot and cheese is slightly bubbly.
Finish with an extra drizzle of olive oil or balsamic vinegar for extra flavor.
This is a stunning entrée for a garnish. Try drizzling the plate with a good-quality balsamic vinegar or olive oil. Even a little green garnish such as thyme, basil or oregano would look great here as well.
A sprinkling of fresh herbs also add new color and flavor to this elegant classic comfort food.
Success Tip: The amount of cheese and sauce between the layers matters. If there is too much sauce the layers will slide apart. Don’t worry if this happens; leave it as it is and say it was modeled after the Leaning Tower of Pisa, or simply squish it all back into place. Trust me when I tell you that no one will ever know.
How do you know if you are purchasing a quality olive oil? The label contains a lot of information. Look for the country of origin, lot number and best by date. Olive oils can go rancid easily and are best used within 6 months of opening and 18 months of purchasing. Some companies like Zucchi take it one step further and even offer a QR code to trace your individual bottle. Learn more about olive oil and where it comes from here.
You can also look for the European Union PDO certification (Protected Designation of Origin – also know as DOP in Italian) PDO certified products must be produced, processed and prepared in a specific region using traditional production methods and have the sensorial qualities attributed to that region.
Or look for the PGI (Protected Geographical Indication – also known as IGP in Italian). PGI is less strict and certifies that one stage of the process occurred in a specific region. Third party authorities constantly monitor these certifications.
Looking for more great products and unique recipes? Keep in touch and let me know what some of your favorites are.
Sometimes I receive sample products to test and share my honest opinions about. I will ONLY promote products that I love and currently use myself. I feature these products as they have made my life simpler or more enjoyable in some way. I share them with you only as a resource to better support you in enjoying a simply delicious happy and healthy life.
All reviews are my own words and my own opinions. I share them as an expert in the field and hope these products work for you and bring as much joy to your life as they have to mine.
I will occasionally link to specific sites or include affiliate links to help you purchase similar or recommend products. Again, I will only feature items I currently use and think will truly benefit you and your family. As always it is my true effort to serve you please contact me if you have questions about this process, products I mention or would like me to consider your product for a feature highlight. I am happy to help.
Earlier this week I was sitting in a waiting room and just happened up pick up a magazine on diabetic cooking. I am always interested to see what other inspiring ideas and recipes are out there especially when it comes to health. I figured they had to have something good in there. I have to be honest I was surprised and sadden by what I found, recipes calling for processed ingredients, highlighting all low fat alternatives and using store bought ingredients that contain high amounts of sugar. I did a double take at what I was looking at thinking this could not actually be written in an article supposed to be supporting people in making healthy choices, but it was. It was also not just one recipe but almost every single one. I was shocked, how could a “health” magazine promote such things?Although, I am sure these are healthier alternatives than some food options and yes better than take out burgers and fried chicken but in my mind these were recipes to keep you struggling to manage diabetes for an eternity.
So my question to you is who to do you trust? Who do you turn to for quality health information?I ask this as the more and more I look into I keep finding alarming suggestions of what is commonly considered healthy. I experience it first hand too, like my pediatrician recommending Nuttella and Cheerios as healthy options for my one year old. We only saw that doctor once. I am continually amazed at what I am finding and what is being labeled as “healthy”
Healthy Diabetic Cooking?
Did you know that doctors are not required to take any nutrition courses? Nutrition courses are considered an optional elective.Yet we routinely look to and listen to our doctors for medical and nutritional advice to help us stay healthy. Now, I am not saying don’t listen to your doctor but maybe look at other alternatives, do your own research and don’t trust everything or the first thing you hear.
In response to the “Chocolate Cream Dessert Dip” featured in this article I wanted to give you another option. This recipe listed features fat and sugar free instant pudding mix and fat free whipped topping. Just for an F.Y.I. here are just some of the extra ingredients you are consuming in this “healthy recipe”
Chocolate Dip Featured in Magazine
Pudding mix Ingredients:
Modified Cornstarch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (for Thickening), contains less than 2% of Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevents Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Tetrapotassium Pyrophosphate, Dipotassium Phosphate; Yellow 5, Yellow 6, Artificial Color, BHA (Preservative).Phenylketonurics: contains phenylalanine.
Whipped topping Ingredients
INGREDIENTS: WATER, CORN SYRUP*, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), CONTAINS LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, SODIUM POLYPHOSPHATE, ACESULFAME POTASSIUM AND ASPARTAME** (SWEETENERS), BETA CAROTENE (COLOR). *ADDS A TRIVIAL AMOUNT OF SUGAR. **PHENYLKETONURICS: CONTAINS PHENYLALANINE.
*I am not sure how they can say it is “sugar free” when the second ingredient is corn syrup but hey they did.
Oh and the serving size of this recipe is just 2 tablespoons.
Here is my healthier alternative for you featuring just 4 whole food ingredients. You be the judge? I would love to know what one you think tastes better, is more satisfying and actually healthy for you.
Did you know that our brains are composed of 60 percent fat. We need fat for our brains to grow and fully function.Fat free diets are starving your brain of an essential nutrient you need to function well and think clearly. Fat give us energy, protects our joints and is essential for absorption of vitamins A, D, E and K. A side note from my experience after shifting my diet, I have never eaten more fat and never felt better, slept better and been thinner.
This recipe features avocados that are loaded with healthy monounsaturated fats. Avocados promote healthy blood flow, provide fuel for the brain, may help lower cholesterol levels and may help prevent blood clotting. They contain vitamin k, folate, vitamin C, B, E and more potassium than a banana. An avocado contains about 160 calories, 2 grams of protein, and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this an actual low-carb friendly plant food. Avocados do not contain any cholesterol or sodium.
If that is not enough I also love this recipe in particular because it is perfect for overripe avocados, You know that one you bought weeks ago and forgot about and now it is a little mushy or brown. Don’t toss it out, avocados can be expensive make it into this delicious rich and satisfying guilt free treat.
No I am not a doctor or consider myself a nutritional expert however, I have taken several nutrition courses continually look for the latest research and value whole non-processed foods as the base of a healthy diet. I care deeply about the quality of life I create for myself, my family and my clients, most of that is related to quality food. Give this recipe a try and think again next time someone offers you “health” advice they may not always have your best interests in mind.
