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A chef’s advice for stress-free holiday cooking – Bowie News
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A chef’s advice for stress-free holiday cooking

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(Family Features) How many times have you heard someone say they’ve slaved away in the kitchen all day? Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list.

As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade – a top 4 finalist on season 8 – understands the pressure all too well. To decrease the stress and make your hosting experience more enjoyable, consider putting these tips from Chef Meade into practice.

Prep Before You Begin
Practice the “mise en place” method – a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

Plan in Advance – Like a Chef
Prep the main dish the night before, have easy appetizers assembled ahead of guests’ arrival and outsource sides to family and friends.

Save Money by Getting Spicy
Before it’s time to cook, pre-make spices. Since many store-bought blends can be overpriced, this is a way to save both time and money while personalizing your own flavors.

Save Table Wine for Drinking & Use Cooking Wine
A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup. An option like Holland House Cooking Wines delivers consistent, bold flavor while standing up to high temperatures. Available in Sherry, Marsala, Red and White, there are plenty of flavor-boosting options that will have your friends and family wondering what your secret ingredient is.

Create Your Own Stock
Many recipes call for chicken stock. One way to save money and time at the store is to create your own. Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours for stock that can last up to one year.

For more stress-free holiday recipes, visit hollandhouseflavors.com.

Spinach Feta and Artichoke Dip

Recipe courtesy of Cate Meade
Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

  •             Nonstick cooking spray
  • 3          cloves garlic, minced
  • 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
  • 2          cans (14 ounces each) whole artichokes, drained and chopped
  • 1          can (8 ounces) sliced water chestnuts, drained and chopped
  • 1 1/4    cups low-fat mozzarella cheese
  • 3/4       cup feta cheese, crumbled, plus additional for garnish
  • 1 1/4    cups low-fat Greek yogurt
  • 1/4       teaspoon red pepper flakes (optional)
  • 1/2       cup Holland House White Cooking Wine
  • 1          package (8 ounces) reduced-fat cream cheese
  • Salt and pepper, to taste
  • Garnishes (optional): feta cheese, roasted red peppers
  1. Grease 6-8-quart slow cooker with nonstick cooking spray.
  2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
  3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
  4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
  5. Cook on low for two hours.
  6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.

White Hominy Chicken Chili

Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

  • 2          tablespoons olive or avocado oil
  • 2          medium yellow onions, diced
  • 1 1/4    pounds boneless, skinless chicken breast
  • 1          packet of white chili seasoning
  • 1          cup Holland House White Cooking Wine
  • 1          jar (16 ounces) chunky salsa verde
  • 4          cups unsalted vegetable stock
  • 1          can (16 ounces) cannellini beans, drained and rinsed
  • 1          large poblano or green pepper, diced
  • 1          bag (10 ounces) frozen fire-roasted corn
  • 1          can (29 ounces) white hominy, drained and rinsed
  • 3          tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

  1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
  2. Add cooking wine, salsa verde and chicken stock.
  3. Cover and cook 3 hours.
  4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
  5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
  6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

SOURCE:
Holland House

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Turn a favorite spring veggie into a stellar soup

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(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.

Creamy Carrot Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 cans (14 ounces each) carrots
  • 2 cups broth of choice
  • 1/2 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ginger
  • 1/4 cup orange juice
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • honey
  • BLT wraps, for serving
  1. In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
  2. Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
  3. Drizzle honey over each bowl. Serve with BLT wraps.


SOURCE:

Culinary.net

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Enjoy a lighter soup on cool spring days

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(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=RM3jqbY0nfs%3Fsi%3DwiYYdMtn9WPm4k8a%26controls%3D0

Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2          carrots
  • 2          celery stalks
  • 3          tablespoons butter
  • 2          cups cooked, chopped chicken
  • 1/3       cup lemon juice
  • 2          teaspoons lemon pepper
  • 6          cups broth
  • 1          cup orzo
  • 1          tablespoon garlic powder
  • 1          tablespoon onion powder
  • 1          tablespoon thyme
  • 1          tablespoon sugar
  • 1          cup heavy cream
  • salt, to taste
  • pepper, to taste
  • cucumber sandwiches, for serving
  1. Chop carrots and celery. In pot, saute with butter.
  2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
  3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
  4. Add salt and pepper, to taste. Serve with cucumber sandwiches.

SOURCE:

Culinary.net

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Green onions welcome the spring season

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By Suzanne Storey

Do you have an abundance of green onions this time of year? If you’re fortunate enough to experience this, consider yourself lucky! First, let’s clarify a few terms.
Essentially, green onions and scallions refer to the same vegetable; however, the terminology often depends on cultural context. I often call them spring onions, and my parents referred to them the same way. On the other hand, fancy chefs and culinary experts typically use the term “scallions.”
I wasn’t even aware of what a scallion was until about 10 years ago, so don’t be too hard on yourself if you’re in the same boat.

Read the full story on spring onions, along with definitions of onions and the efforts to grow a community garden in Nocona in your Thursday Bowie News.

Onions from the Nocona Community Garden. (Photos by Suzanne Storey)
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