"COOKING WITH FLAVOR"

Restaurant Chefs are contently change flavor profiles and starting new food trends.
Home chefs can create their own flavors & trends by selecting different herbs & spices or by using different cooking techniques to enhance the food.
Here are two techniques selected by Chef Bill Bailey
Spices & herbs have been enhancing food since biblical times.
Using fresh or dried herbs, toasted or whole

The history of spices parallels the history of the exploration of our world. The use of herbs & spices most likely happened by accident. Some caveman wrapped meat in a leaf from some bush and to his surprise this discovery enhanced the flavor of the meat. In ancient times spices were used to mask unpleasant taste and odor of foods before the use of preserving and refrigerating foods.

Roots, stems, seeds, berries, buds, pods, bark…spices come in many different native forms from all over the world. They’re valuable flavors have been traded for centuries, so valuable Arab traders controlled the demand.

Many people associate the word spicy with hot foods and certainly there are a number of warming spices, such as cinnamon, ginger, paprika, and cumin. All forms of chilies—fresh and dried, chili powder and cayenne pepper—are hot and some are really fiery. However many other popular spices are aromatic rather than hot giving foods an almost perfumed flavor.

Whether your tastes lie with fiery chili, pungent cumin, or sweet coriander. Spices add exciting depth and range to all kinds of dishes. A pinch of cumin here and a sprinkle of ginger there can transform a weekday meal into an exotic feast.

Citrus-Ginger Chicken
1/2 cup orange juice

1/4 cup lime juice

2 tablespoons honey

1 teaspoon finely chopped ginger root

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black and red pepper blend

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

1 medium seedless orange, peeled and cut into slices

Additional fresh thyme leaves, if desired

Makes 4 servings.
Preparation 10 minutes, cooking time 20 minutes

Mix orange juice, lime juice, honey, ginger root and 1 teaspoon thyme in medium bowl.
Pour mixture in a ziplock baggy then add chicken and marinate overnight in the refrigerator.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
Serve sauce over chicken and orange slices. Sprinkle with additional thyme, if desired.

Nutrition information per serving: 235 cal., 7 g fat (3 g saturated fat), 80 mg chol., 240 mg sodium, 17 g carbs., 1 g dietary fiber, 27 g pro.

Oven Roasted Mediterranean Veggies

"Bring out the natural sweetness of these Mediterranean vegetables."

Serving Size : 8
Yield: 1 serving
Start to Finish Time: 1:00
Amount Measure Ingredient Preparation Method

1whole Eggplant, whole 1-inch thick
1 bunch Fresh asparagus 1-inch thick
3 whole carrot peeled and chopped
1 whole peppers Green, Yellow, Red cut 1-inch thick
1 whole Onion cut into wedges
1/2 pound green beans Fresh
2 tablespoons canola oil
4 cloves garlic bulb -- Fresh
1 teaspoon Thyme
fresh ground black pepper
Salt

Preheat oven to 400 degrees. Cut Eggplant & asparagus in 1 in. pieces. Cut
peppers into 1 inch pieces. Cut carrots into 1 inch pieces. Cut onions
into 1/2 inch wedges. In roasting pan, toss vegetables with oil and herbs.
Place evenly on a sheet tray then roast for 30-45 minutes until tender,
stirring occasionally

Per Serving (excluding unknown items): 108 Calories; 4g Fat (28.8%
calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable;
1/2 Fat.

Serving Ideas :
*Serve with Polenta
*Add Red Skins
Serve over Jasmine Rice

NOTES : This recipe can be grilled.

Copyright: 2008

Bridgestone Health Fair May 6, 2009

Chef Bill Bailey's Recipes from Bridgestone Health Fair

Simply Italian
2 Oz. olive oil
2 medium plum tomatoes (or 4 oz. of canned diced tomato)
½ bunch fresh basil, julienned
1 garlic glove, minced
4 oz. cooked whole wheat pasta (cooked weight)
1 -2 oz. canned chickpeas
Salt & pepper to taste

In a sauté pan sauté garlic in olive oil over medium-high heat. 2-3 minutes.
Stir in tomatoes, cook for 4-5 minutes.
Add cooked pasta, & basil, stir to incorporate all ingredients.
Season with salt & pepper

Per Serving: 763 Calories; 58g Fat (66.3% calories from fat); 11g Protein; 56g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Vegetable; 11 1/2 Fat.




Barley, Feta, & Pear Salad
1/3 C. pearl barley
3 T. walnuts, toasted
½ C. flat-leaf parsley
1 celery rib
½ small head radicchio
½ firm ripe pear
¼ C. feta, crumbled
2 T. fresh lemon juice
½ T. extra virgin olive oil

In a 2 qt. saucepan fill ¾ full with water. Bring to a boil then add barley. Cover partially for about 30 minutes, until barley is tender.
Roast walnuts on a sheet tray for about 5-7 minutes in a 350F. oven.
Chop parley, celery and radicchio. Peel & core pear then dice.
Drain barley then transfer to a mixing bowl. Add crumbled feta, chopped parsley, celery, radicchio and walnuts.
Add lemon juice & olive oil. Salt & pepper to taste.
Gentle mix well.

Per Serving: 206 Calories; 14g Fat (59.3% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.

The Part-time Vegetarian
Becoming a "part-time" vegetarian is easier than you think. While you can still eat meat, you can eat vegetarian meals throughout the week. One simple way is to order vegetarian entrees at restaurants. This will give you new ideas for making meatless dishes at home.
Becoming a part-time vegetarian comes with a slew of benefits. It often costs less to prepare meatless dishes, it helps the environment when we eat more plant-based meals, and then there's the health advantage.

Besides reducing the saturated fat content of your diet, a meatless day or two each week, has other benefits,vegetarian diet are lower in total fat, saturated fat, and cholesterol. They also tend to include more of the beneficial nutrients found in plant foods, like vitamin A and C, potassium, fiber, and phytonutrients like beta-carotene and lycopene.

There's never been a better time to eat meatless meals, whether you do it part time or all the time. Today's supermarkets have many healthful and creative options, including meatless convenience Items you can keep in your freezer for those action-packed weeknights.

Here are seven more meatless dishes to appeal even to the chronically carnivorous:

Beans make great meat replacements, probably because they're super-satisfying with high amounts of protein and fiber. You might not notice the meat's missing when you dine on chili bursting with beans. A bean burrito makes a fine meal, and vegetable stew can be quite filling when you add beans.

Veggie pot pie, featuring potatoes, peas, mushrooms and any other vegetables with a vegetarian gravy and a vegetarian pie crust (if desired).

Mexican dishes featuring beans and veggies instead of beef and chicken: burritos, nachos, enchiladas, etc.

Stir-fry up some Chinese entrées with veggies and tofu, and serve atop rice or noodles.

Stuff bell peppers with a mixture of rice with spices and vegetables. Add vegetarian sausage, tofu, or beans to make the dish more satisfying.

Layer your lasagna with veggies, not meat. Lasagna has so much going for it (sauce, cheese, noodles, spices, etc.) that you won't miss the meat. You can do the same with other pasta dishes, too. Macaroni & cheese doesn't need meat to pass muster. Neither does fettuccine Alfredo, nor cheese tortellini with pesto or marinara sauce.

Substitute hearty vegetables that have substantial texture and a rich, satisfying flavor (like eggplant, spinach, portabella mushrooms, zucchini) for the meat in your favorite dishes. Thick slices of broiled eggplant can replace chicken in eggplant parmesan, and spinach can stand in for ground beef in lasagna. Tofu can take the place of beef in chili. A grilled portabella mushroom served on a bun can even take the place of a burger.


Mediterranean Chickpea Salad
Journal as: 1/4 cup "starchy foods and legumes with fat" + 1/2 cup "vegetables with 1 teaspoon fat maximum"
15-ounce can chickpeas (or garbanzo beans), drained and rinsed1 cucumber, unpeeled and finely chopped1 cup grape tomatoes, halved1/4 cup finely chopped sweet onion2 teaspoons minced fresh garlic1 1/2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh basil4 ounces fresh mozzarella, finely diced or cubed1 tablespoon olive oil2 tablespoons balsamic vinegar1/4 teaspoon salt
Add chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil, and mozzarella to medium serving bowl.
Drizzle olive oil, vinegar, and salt over the top, and toss all ingredients well to combine.
Cover bowl and refrigerate at least 1 hour to let flavors blend.
Yield: 6 side servings
Per serving: 153 calories, 9 g protein, 15 g carbohydrate, 6.5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 2.5 g fiber, 197 mg sodium. Calories from fat: 38%.

Superfood: Spinach

Add a serving of leafy spinach to help protect against heart disease, arthritis, osteoporosis, and certain cancers. —

By: Holley Johnson, M.S., R.D. Myrecipes.com, Food Editor

Superfood: Spinach

Leafy green spinach is loaded with an army of beneficial nutrients to protect the body from cancer and disease. Specifically, spinach has 13 different flavanoids that act as anti-cancer agents and antioxidants. These help to fight cancer, protect against age related memory loss, and prevent heart disease.The magnesium in spinach helps to lower high blood pressure and protect against heart disease, while vitamins C and A also benefit the heart by preventing cholesterol from becoming oxidized in the body. These nutrients, along with folic acid and fiber, help to fight cancer, especially of the colon, lung, and breast. Spinach also contains vitamin E that may help slow the loss of mental function, and vitamin K that helps maintain bone health.

Mediterranean Roast Turkey

Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon Greek seasoning mix (such as McCormick's)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, less-sodium chicken broth, divided
3 tablespoons all-purpose flour
Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.

Yield: 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)

CALORIES 368 (26% from fat); FAT 10.7g (sat 2.2g,mono 5.6g,poly 2g); IRON 3.2mg; CHOLESTEROL 159mg; CALCIUM 44mg; CARBOHYDRATE 9.8g; SODIUM 527mg; PROTEIN 55.3g; FIBER 1.2g

Sourse: Cooking Light, MARCH 2006

Coming Soon...

Chef Bill Bailey's Cooking Videos

Blueberry Orange Pancakes:
Here’s a great breakfast to kick start your morning -
Makes about 24 four-inch pancakes.
Preparation time: Not long at all
Cooking time: Even shorter then Preparation

Ingredients:1 1/4 cups unbleached white flour
1 cup whole wheat flour
1/4 cup reduced-fat soymilk powder or low-fat soy flour (opt.)
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt1
½ cup apple juice
1 ½ cup orange juice
½ cup frozen blueberries

Cooking Instructions:
In a large bowl, mix together flour, soy powder, baking powder, baking soda, and salt. When the dry ingredients are well combined, stir in fruit juices.
Mix briefly-lumps are okay.
Heat a non-stick griddle or skillet (or a heavy skillet lightly greased with an oiled cloth) over high heat until it is hot; then turn it down to medium high. Spoon the batter onto the pan making 2"-4" (silver dollar) pancakes then sprinkle a few blue berries into each pancake. When the tops are bubbly, turn them over carefully and cook until the under side is golden and the middle is cooked (you can spread apart one pancake using a fork to test). Serve immediately with maple syrup, agave nectar or other toppings.
Per pancake:
Nutrition Facts (per pancake):Calories: 57 Protein: 2 gm. Carbohydrates: 12 gm. Fat: 0 gm

Turkey Meatballs With Tomato Sauce
Created By Chef Bill Bailey
Ingredients:
1 pound ground turkey
1 cup panko breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped

Preperation:
Preheat oven to 400°F.
Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet.
Bake until cooked through and firm to touch, about 12 minutes.

Brown Rice & Qunioa

Recipe By: Chef Bill Bailey
Serving Size: 10 Yield: 1 serving
Preparation Time :0:00
Categories: Side Dish
Description: "An Alternative to Pasta. Try it you'll love it!!"
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
½ cup almond
1 cup quinoa
1 cup brown rice
1 medium onion -- sliced
¼ tablespoon olive oil
1 each orange, whole -- zested and juiced
1 clove garlic
½ cup dried cranberries
½ cup arugula
salt and pepper -- to taste

Preheat the oven to 350F degrees. Spread the Almonds out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.
Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.
While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.
In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature or hot.


Copyright: 2008