tag:blogger.com,1999:blog-10321177096913445472023-11-16T09:00:02.622-05:00Unrestricted Tastes on Restricted Diets Distinctive Diabetic RecipesJoin me on a journey to get healthy again through food while living with type 2 diabetes. Enjoy foods that you thought were off limits including classic Italian, Chinese, Mexican and Southwestern restaurant style dishes as well as many family favorites. Each diabetic recipe has been created based on the American Diabetes Association's food exchanges or on a low-carb content. You may never have to miss out again with these distinctive diabetic recipes.
Chef BarraeChef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.comBlogger251125tag:blogger.com,1999:blog-1032117709691344547.post-66934014879680741582015-10-15T12:18:00.001-04:002015-10-15T12:19:08.844-04:00Chef Barrae is REALLY BACK Now!!! Please read ... I am Requesting YOUR SUPPORT!<div style="border-image: none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9G3Cj3BZLsKULSbn-3X2aZgmM12v-2X5h-MBDFW4cmrTX_WO2mUZW-rQrodwbm9ZcI_qG9FL_x_Dla1U78TxBOXM-8nBLpGUmKms7SVgHjJiWI1G_jN4xosDnk2LZ6uhhfCrDr4AfhA/h120/12074634_1046548895369480_3167127403471790953_n%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="om-O-x" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9G3Cj3BZLsKULSbn-3X2aZgmM12v-2X5h-MBDFW4cmrTX_WO2mUZW-rQrodwbm9ZcI_qG9FL_x_Dla1U78TxBOXM-8nBLpGUmKms7SVgHjJiWI1G_jN4xosDnk2LZ6uhhfCrDr4AfhA/h120/12074634_1046548895369480_3167127403471790953_n%255B1%255D.jpg" style="height: 120px; left: 0px; top: 0px; transform: rotate(0deg); width: 80px;" width="426" /></a>Over a year ago I thought I was back ... and then ... I was diagnosed as legally blind in one eye and had also lost about 30% use of both of my hands. All of these physical challenges were from my type 2 diabetes. Even though my blood sugar levels were well under control and I thought that I was eating real healthy, diabetic retinopathy, diabetic neuropathy, arthritis and carpal tunnel took over my body. I was forced to step back from cooking. As a chef, I was devastated and fell into another deep depression and old habits returned once again. After working so hard and losing 210 pounds I did gain back some of the weight, about 50 pounds worth. With the help of my friends, I am now back. My vision has improved significantly and my hands work once again and I am cooking! And I am working on the weight again. The most important thing is I AM HEALTHY! I AM READY! SO, LET'S GO! Wooooo hoooooo!!!!</div>
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So, this brings me to something very important. November is National Diabetes Awareness Month. Almost 6 years ago I challenged Chef Bobby Flay to a "Reverse Throwdown" and said that I would create the dish of his choice for diabetics that was low in carbs, healthy and DELICIOUS! To date, I have had no response. I have however, seen shifts in the FOOD NETWORK programming to include several healthful food shows. Back then I was told via email by <span class="st"><em><strong><span style="color: #6a6a6a;">Bob Tuschman,</span></strong></em> General Manager/Senior Vice President for Food Network, that they already had a "healthy chef" (there was one woman who was a dietitian I think) and they did not do those types of programs. Well, haven't times changed! Today, I am PROUD OF THE FOOD NETWORK for the shifts in their programming to include many more programs with an eye on good health. I would make up that when one of Food Network's biggest stars, Ms. Paula Deen, was taken ill and diagnosed with Type 2 Diabetes, the programming shift began. Thank you. Thank you for showing more of what the public REALLY WANTS in this health conscious day and age. Okay, I digressed so back to my point. </span><br />
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<span class="st">November is National Diabetes Awareness Month and I am now issuing a NEW CHALLENGE TO CHEF BOBBY FLAY! After six years my cooking chops have only improved and I want to meet you and BEAT BOBBY FLAY! Yes, let's meet in your arena and I will create MY SIGNATURE diabetic, family friendly and extremely delish dish! I can bring the heat also ... I am not called the SAUCERESS for nothing! So, hear me FOOD NETWORK! Friends and family on this site, you have enjoyed my recipes for years now. Now, it is my turn to request that YOU CONTACT FOOD NETWORK AND TELL THEM THAT CHEF BARRAE WANTS TO MEET AND BEAT BOBBY FLAY!</span><br />
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ANY PROCEEDS RAISED, ANY MONEYS PAID TO ME FROM THIS CHALLENGE, WILL BE JOYOUSLY DONATED TO DIABETES AWARENESS AND EDUCATION! PLEASE STEP UP AND REACH OUT!<br />
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Here's the FOOOD NETWORK contact info ... CALL THEM, EMAIL THEM, <a href="mailto:TWEET@FoodNetwork">TWEET@FoodNetwork</a>. Do what ever it takes! <br />
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<dt>Web</dt>
<dd><a href="http://www.foodnetwork.com/" target="_blank">www.foodnetwork.com</a> </dd>
<dt>Address</dt>
<dd>75 Ninth Avenue</dd><dd>New York, NY</dd><dd>10011</dd><span class="st">
<dt>Phone</dt>
<dd>(212) 398-0255</dd>
<dt>Twitter IDs</dt>
<dd>@FoodNetwork</dd><br /><br />
I'm Ready For You Bobby!!! <br />
<dd><br /></dd></span><span class="st">Check out my video slideshow challenge! Please share this and all my other videos! </span><br />
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Thanks my friends and family!<br />
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<a href="https://youtu.be/VoZJVyBInvc" target="_blank">Chef Barrae Challenges Chef Bobby Flay on BEAT BOBBY FLAY</a>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-63021361497225007032014-06-02T00:55:00.000-04:002014-06-02T00:56:05.220-04:00Chef Barrae is Back!<div align="center">
<span style="font-size: large;"><strong>Chef Barrae Is BACK!</strong></span></div>
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Chef Barrae has been living life to the fullest for the last few years, enjoying every moment of her life, career and personal path! She is now ready to get back to blogging and bring her passion to life again. Chef Barrae cannot wait to create more new fabulous low carbohydrate, healthful dishes that are perfect for anyone who wants to live a weigh loss lifestyle and for those who are type 2 diabetics like herself. In fact, her dishes have been well received that most people who just enjoy great food love them, too! Look for her latest recipes coming soon! Chef Barrae has set her intentions and declares that she will be creating and posting every delicious detailed bite several times a week, so check often and tell your friends.</div>
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This weekend Chef Barrae and her beloved husband Grill Master Mike cooked up something outrageous for you all to enjoy this summer. Look for "How to Spin a Roast Beast" on the 'cue that has been studded with garlic cloves, injected with savory "beef juice" and rubbed with love and chef's smashing barbecue rub along with a beautiful light Summer in a Bowl Tomato Basil Salad. Grill Master Mike looks forward to contributing his amazing talents and will be featuring his lip smacking, face slapping barbecue recipes, tips and techniques all summer long. Look for these recipes, step by step instructions and photographs. As chef always says ...</div>
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Eat, live and enjoy life!</div>
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Chef Barrae</div>
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Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-678108843491824932013-07-27T10:19:00.001-04:002013-07-27T10:19:20.486-04:00<div align="center">
<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Buy Chef Barrae's Books NOW!!!</span></strong></div>
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<span style="font-family: Arial;">For the first time, Chef Barrae is offering her books here! Her three books have sold worldwide and have been received with rave reviews! Choose from her super simple weight loss solution, "2-3-4 Weight Loss Solution Manual for Life," in which she shares in detail how you too get to be successful in losing weight just like she has! This SOLUTION is the answer and the key is in simple lifestyle shifts. Learn how she accomplished losing over 200 pounds and follow her step by step solution, become empowered by making your own food choices that you enjoy and learn some of her secrets for healing the causes of emotional overeating. Also available are her two cookbooks! You can now have her recipes at hand in "2-3-4 Weight Loss Solution Everyday Cooking" and "2-3-4 Weight Loss Solution Baking" and enjoy luscious entrees, muffins, cupcakes and cakes! All follow her low carbohydrate SOLUTION for weight loss! Act now because for a limited time these books will be available at a discount to you!</span><br />
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<span style="font-family: Arial;"> Go from this ..... </span></div>
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<span style="font-family: Arial;">"2-3-4 Weight Loss Solution Manual for Life"</span></div>
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<span style="font-family: Arial;">Regularly priced at $26.99 is now available for just $19.99</span><br />
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<span style="font-family: Arial;">"2-3-4 Weight Loss Solution Everyday Cooking" </span></div>
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<span style="font-family: Arial;">Regularly priced at $12.99 are now available for just $9.99 each</span><br />
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Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-76145415236228793262013-07-20T22:59:00.000-04:002013-07-20T22:59:06.685-04:00<div align="center">
<strong><u>News from Chef Barrae!</u></strong></div>
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My dearest friends and loyal followers,</div>
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It has been far too long since I posted here last and I apologize for that. Life has been full, filled and productive. I have completed my Gratitude Training and now get to use new and powerful tools in my life. I have begun several exciting new projects that are becoming fruitful and are definitely fun!</div>
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I get to share one of my favorite new projects with you RIGHT NOW! Chef Barrae, Inc. has a new spin off company called Sauceress Brand Fine Condiments. I am currently producing fine, handcrafted artisan condiments. There is nothing like these out there anywhere! These condiments are excellent for barbecues, marinades, dipping or slathering. These multi-purposed condiments are all natural, vegetarian, gluten and dairy free, contain no artificial flavors, colors, preservatives and NO ADDED SUGAR! Currently, I am offering three different condiments, Bimini Bacchanal, Thaigress and HabaHot. Each one of these condiments is made of over three dozen different ingredients, including at least six different chiles, and have smoky, deep, rich layers of flavor and heat. These condiments are not just about heat. They are able flavor. One of the most satisfying parts of this for me personally is that these condiments are all LOW IN CARBOHYDRATES. I would not have it any other way. Many of you know my recipes and have made them your own. There are testimonial after testimonial posted on this blog. I can absolutely guarantee that all of you will fall in love with these condiments.</div>
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Here is a brief description of each for you to consider.</div>
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<strong>Bimini Bacchanal</strong> is what I love to call a blend of tropical sweet and tropical heat. It is a complex blend of citrus, mango, herbs, island spices and dried chiles. This condiment is rated mild to medium heat. It will liven up anything from chicken to seafood to pork to beef. It is also fantastic as a baste for grilled fruit.</div>
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<strong>Thaigress </strong>is my personal favorite. In this you taste layers rich in smoke, molasses, chocolate, spices and herbs and this sauce gets its heat and sweet flavor from Thai chiles. This condiment is rated medium to bold heat. It pairs very well with chicken wings, either to baste or dip or both, pork, seafood like salmon, or slathered on burgers. Try this as a great dipping sauce for those jicama fries you might be making from my recipe.</div>
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<strong>HabaHot </strong>as the name implies gets its heat from habanero chiles as well as jalapeno, Serrano and more. It has an incredible depth of flavor, rich in aromatic spices, fresh herbs and a deep smoke and has flavor not just heat. This condiment is rated medium to bold heat. It is perfect as a barbecue sauce to grill beef or chicken for your low carb tortillas, is awesome on roast pork, fantastic on shrimp and so much more. This sauce will perk up any dreary, same old-same old dish you make.</div>
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So, now you might be wondering, "How do I get these delicious condiments?" and "Are they expensive?" The answer to both questions is simple. I have set up a new website, a blogspot site, equipped with PayPal for your convenience to accept any major credit or debit card. These condiments are priced right at $6.00 for a "small" (8 ounce bottle), $11.00 for a "large" (16 ounce bottle) or 2 large bottles for $20.00. We will ship these fine condiments anywhere in the USA. The shipping and handling is more than reasonable at $4.95. So, my friends, give this a try. You will not regret it one bit. In fact, you will have found something brand new, packed with amazing flavor that is low in carbs and has no added sugar. Please visit my website and check it out. Read the lists of ingredients for these condiments and see for yourself. </div>
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<a href="http://sauceressbrand.blogspot.com/" target="_blank">http://sauceressbrand.blogspot.com/</a></div>
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Please look for us on Facebook and Twitter under Sauceress Brand.</div>
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Thank you one and all. I cannot wait to hear from you and get your feedback on my new condiments!</div>
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In gratitude,</div>
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Chef Barrae<br />
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Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-45708575988515957712012-12-10T08:57:00.000-05:002012-12-10T08:57:22.925-05:00<h2 align="center">
Chef Barrae Asks Your Help For Her Continued Education!</h2>
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Hi! I'm Chef Barrae. Many of you have been visiting my blogsite for great low carb recipes for a long time now and I appreciate your doing so from my heart. For those of you who are new to my blog, welcome and please look around, read and help yourselves to some wonderful recipes!</div>
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At this point in my career, in order for me to better serve my clients, community, family and friends, I am involved in a series of workshops called Gratitude Training. Gratitude Trainings are transformational personal development workshops that emphasize the importance of Gratitude. </div>
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<strong>What are some of the benefits from participating in the Gratitude Training:</strong><br />
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<li>Identify your life’s purpose and manifest it through taking action today. Why are you here?</li>
<li>Become more effective in your life by mastering the power of choice.</li>
<li>See how committed action will create your desired results.</li>
<li>Be grateful for everything in your life. No matter what!</li>
<li>Experience living without fear and anxiety. Dare to Risk.</li>
<li>Create greater intimacy, connection and openness in every relationship.</li>
<li>Be the change you want to see in the world and experience social change as your own life transforms.</li>
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Perhaps you can now see and understand the importance that this training will have on the work that I not only am currently doing but in the work that I plan on doing for my foundation next year. <br />
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I am presenting you with a link below. This link goes to my Indigogo account where you can make a donation for my education. You will receive a perk based on the amount that you are able to donate. I am beginning Gratitude Training on February 13, 2013 and have a lot of money to raise. Please help if you can and if you cannot afford to donate money, please pass the link along to all of your friends and family in your email and on your Facebook page, etc. Do what ever it is you can do to help me!<br />
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Thank you so much for your presence and for visiting and reading this. If anything, you will learn a lot about me when you read my story on the link. If nothing else, please read about my journey with Type 2 Diabetes and my escape from certain death. <br />
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In gratitude,<br />
Chef Barrae<br />
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<a href="http://www.indiegogo.com/chefbarrae?fb_action_ids=519005114790530&fb_action_types=og.likes&fb_ref=1879140&fb_source=aggregation&fb_aggregation_id=288381481237582" target="_blank">Chef Barrae's Gratitude Training!</a><br />
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Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-81010430161051565892012-12-07T13:01:00.002-05:002012-12-07T13:01:29.365-05:00What a gorgeous good morning this day brings! Hello to all of my subscribers, visitors, friends and family! Much time has passed since my last post here ... please accept my sincerest apologies for that. I have not forgotten anyone or the purpose of this blog for one minute ... I have been quite wrapped up in moving my cause to fight Type 2 Diabetes forward and to reach out and help as many sufferers and prediabetics as I can. Life has been abundant with joy, Love and good health!<br />
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Here is some news about what has been going on ...<br />
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I have been providing free weight loss seminars in the South Florida area since this past July and have achieved great success in reaching out to many, many people! I simply share my story with everyone, what I did to overcome my suffering both with nutrition and weight loss and through an internal emotional healing process to rid myself of my mindless overeating triggers. To date, I have lost about 210 pounds, am healthy and fit! I am a Complementary and Alternative Medicine practitioner as well now and use what I have learned to help others in the same way these techniques have helped me. I offer private weight loss counselling, locally and nationally, have written a book called, "2-3-4 Weight Loss Solution Manual for Life", which is now available through this blogsite for the first time, and have of late been speaking publically within the heathcare industry about my journey. It is awesome and life is abundant! If you would like more information about any of the services I offer or my seminars please contact me at <a href="mailto:234weightlosssolution@gmail.com">234weightlosssolution@gmail.com</a> and I will respond immediately!<br />
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As I mentioned, my path has been taking me in the direction of the healthcare industry and I have now offered my seminar at Genesis Community Health, a local healthcare provider in Boynton Beach, Florida, and have been honored to speak on World Diabetes Day at an event by Boerhinger Ingelheim pharmaceuticals in Ridgefield, Connecticut. My journey of reaching out to Type 2 Diabetics has come full circle and I am once again following that path. How amazing it truly is!<br />
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Chef Barrae, second from the right, next to Catherine London and the Boerhinger Ingelheim World Diabetes Day Team</h3>
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I am also very pleased to announce the offering of my book, "2-3-4 Weight Loss Solution Manual for Life" here on this blogsite for the very first time and am so excited to finally do this! It has been well received and has sold world wide now! How thrilling it is for me to share the weight loss Solution I have developed that includes both aspects of balanced nutrition and emotional healing and present it to you! I continue to say, "Eat, live and enjoy life!" and have now added, "Lose weight with Love" to my calling card! I have provided the safety and security of PayPal for your convenience. I am available to answer any questions you may have about The Solution! Please email me anytime!<br />
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<a href="http://www.234weightlosssolution.com/" target="_blank">Visit "Chef Barrae Books and More" tab on the right ...</a></div>
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Thank you all for your continued support and visiting this blogsite! I am honored to serve you all in any way that I can and will continue to do so ... <br />
In gratitude,<br />
Chef BarraeChef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-22590485045980063902012-06-29T19:58:00.000-04:002012-06-29T20:05:05.461-04:00HELLO MY FRIENDS!!!! Yes, it has been a very long time since I have posted on my blog. I have undergone many changes while I have been away! All for the better!!! I have now lost a total of 206 lbs., look and feel great and no longer test for my Type 2 Diabetes. I do not take any medication for blood sugar or blood pressure! I had about a year of private spiritual psychotherapy. That impacted me so much that I studied Complementary and Alternative Medicine for the next year so that I could learn the techniques and methods that were used with me! Now I use them with my private clients!<br />
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<b><u>I HAVE A BRAND NEW WEBSITE!!!</u></b></div>
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<b><u>PLEASE VISIT:</u></b></div>
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<a href="http://www.234weightlosssolution.com/">http://www.234weightlosssolution.com</a></div>
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I have taken what I so successfully have done and developed an entire weight loss solution! I am offering seminars, webinars, private weight loss counseling and have written books! The "2 - 3 - 4 Weight Loss Solution Manual for Life" will be available on my website soon and the "2 - 3 - 4 Weight Loss Solution ~ Everyday Cooking" is available now! The cookbook is the first in a series and is available NOW for a special, limited time, discount price! The "2 - 3 - 4 Weight Loss Solution Manual for Life" will be available within a few weeks! Please visit my new website for all the details!<br />
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While you are there check out my weight loss progression photographs! Wow! I have gone from a morbidly obese 330 lbs. to a petite 124 lbs! The transformation is incredible and the "2 - 3 - 4 Weight Loss Solution" is why! I have combined the dual approach with my innovative nutrition program and deep internal healing! If you lighten the mind you will lighten the body! I know that I have purged my eating triggers for good! These caused my mindless overeating and the "yo-yo effect" when I tried to lose weight before! This is NOT A DIET! THIS IS A SOLUTION to lose weight and keep it off for good!<br />
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I have also created a new Facebook page, <a href="http://www.facebook.com/234weightlosssolution">www.facebook.com/234weightlosssolution</a> and you can find me on Twitter at <a href="http://www.twitter.com/ChefBarraeNow">www.twitter.com/ChefBarraeNow</a> . Please join me at all of my new locations!!!! I cannot wait to share with you all soon!!!!<br />
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<b><u><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">THAT'S ME NOW!!!! </span></u></b></div>
<br />Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-91917382991997208512011-12-14T14:42:00.000-05:002011-12-14T14:42:21.423-05:00The Latest News About Chef Barrae's Weight Loss Journey!!!Just a quick update to let you all know that I am well and fine! Life has been absolutely amazing since my last post several months ago and I have not had one minute to spare! For this, I apologize to you all.<br />
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So, the facts are these .... this meal plan that I have developed WORKS AMAZINGLY WELL!!! To date, I have lost over 200 lbs., my blood sugar and blood pressure are completely normal and I take no medications for either. I don't even have a need to test my blood glucose levels anymore. Spectacular! <br />
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I am currently working with private clients to help them on my program with their journey in weight loss. My partner Michael and I have a small restaurant now that keeps us rediculously busy and we attend school for Complementary and Alternative Medicine! Oh, and in my spare time I am now writing a book about my journey that will also include great recipes! A totally different take on a cookbook.<br />
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For the latest information about me and my progress please visit my Facebook page! Check out my most current photograph! <br />
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Great to touch base with you all once again. Love to you all and my sincerest thanks and gratitude for all of your support over the past few years. Life has truly turned around and it can for anyone. Of this I am sure.<br />
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Chef BarraeChef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com3tag:blogger.com,1999:blog-1032117709691344547.post-37542073391865302772010-09-30T14:01:00.001-04:002010-10-01T08:16:33.574-04:00Shrimp with Lobster Sauce<div style="text-align: justify;">Ta - da! Thank you all for your kind patience while you waited for me to find the time to post this unbelievable recipe. Keep in mind, this is not a particularly low carb recipe and I have added a few ingredient substitutions for you if you choose. There is also no nutrition information included with this recipe as it is not one of my particularly healthy specialties, but rather just something really great that I had served for a special friend at dinner one night. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Shrimp with Lobster Sauce</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">12 ounces shrimp, cleaned and deveined</div><div style="text-align: justify;">1 Tbsp. Chinese wine or dry sherry</div><div style="text-align: justify;">1 tsp. cornstarch</div><div style="text-align: justify;">3 Tbsp. canola or vegetable oil for frying</div><div style="text-align: justify;">1 green onion, chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Lobster Sauce:</div><div style="text-align: justify;">1/4 lb. ground pork</div><div style="text-align: justify;">2 tsp. sauce, substitute reduced sodium soy sauce</div><div style="text-align: justify;">white pepper to taste</div><div style="text-align: justify;">1 tsp. cornstarch</div><div style="text-align: justify;">1 garlic clove, minced</div><div style="text-align: justify;">1 Tbsp. fermented black beans, optional</div><div style="text-align: justify;">2 green onions, cut on diagonal about 1" long</div><div style="text-align: justify;">1 Tbsp. soy sauce, or substitute reduced sodium soy sauce</div><div style="text-align: justify;">1 Tbsp. dry sherry</div><div style="text-align: justify;">1 tsp. sugar, or substitute Splenda</div><div style="text-align: justify;">3/4 cup reduced sodium chicken stock</div><div style="text-align: justify;">1 Tbsp. cornstarch</div><div style="text-align: justify;">2 Tbsp. water</div><div style="text-align: justify;">2 eggs, beaten</div><div style="text-align: justify;">2 Tbsp. canola or vegetable oil for frying</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Combine the pork, soy sauce, white pepper and cornstarch in a small bowl and marinate for about 15 minutes. While the pork is marinating mince the garlic and fermented black bean paste together. In a separate bowl or measuring cup combine the soy sauce, dry sherry, sugar and chicken stock and set aside. Mix the cornstarch and water in a small bowl, set that aside also. Beat the eggs and set aside. The key is to have everything at the ready <em><u>before</u></em> you begin cooking as this dish cooks very quickly.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Marinate the shrimp with listed ingredients for about 15 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat the oil in a wok or saute pan on medium high heat and stir fry the green onion about 30 seconds. Add the shrimp and stir fry until the shrimp are pink, translucent and slightly curled. Do not overcook. Set aside and clean pan with paper towel.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat a wok or large saute pan on medium high heat and add 2 Tbsp. oil. Add half of the garlic and black bean mixture and stir fry until it becomes fragrant, about 30 seconds or so. Add the ground pork and stir until it is no longer pink and cooked. Remove and set aside. Clean pan with a paper towel.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add 1 Tbsp. oil and the remaining garlic and black bean paste mixture. Stir fry for about 30 seconds and add the soy sauce mixture. Bring to a simmer and add slowly whisk or stir in the cornstarch mixture. Continue stirring until the sauce has thickened., about 2 minutes. Return the cooked pork to the sauce and stir in the sliced green onions. Turn the heat off and slowly drizzle in the beaten eggs with a fork. Pour the sauce over the shrimp, combine and serve immediately.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Note ~ the measured amounts of cornstarch can be cut in half in order to help reduce the carbohydrates in this dish. The sauce will be thinner but the taste will not be affected.</em></div><div style="text-align: justify;"><br />
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</div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com6tag:blogger.com,1999:blog-1032117709691344547.post-15371890653579395402010-09-22T10:59:00.000-04:002010-09-22T10:59:21.159-04:00Cold Noodles with Sesame Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72uf3LNoJBLD32bCPSn26IoQP0fOvOAENmQ_j7vBHlEV_IeMHfLX3_bXQdmLUrAtadp-JRjwmINixer2dFvkJLm-pQAD6joHKmf66SWw0xt6ts1dH0AiBV-zsl6P-1ixnngovHiLku0o/s1600/003P.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72uf3LNoJBLD32bCPSn26IoQP0fOvOAENmQ_j7vBHlEV_IeMHfLX3_bXQdmLUrAtadp-JRjwmINixer2dFvkJLm-pQAD6joHKmf66SWw0xt6ts1dH0AiBV-zsl6P-1ixnngovHiLku0o/s320/003P.jpg" /></a></div><div style="text-align: justify;">This was always a staple when we would order in Chinese food and one of my daughter's favorite dishes. The funny thing is, it is the simplest dish to make! I have included suggestions for substitutions again, to reduce the carbohydrate and calories. This is not a low fat or low calorie dish so your portion control is important here, whether you use the substitutions or not. And, once again I have not included the nutrition information because there are a few variations you can use in the ingredients you choose. The best thing about this dish? The taste is amazing and it is just like the restaurant style dish you have all probably tried. I hope you enjoy. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Cold Noodles with Sesame Sauce</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">12 ounces linguine style pasta, cooked al dente or substitute 2 packages Tofu Shirataki Noodles, either spaghetti or fettuccine style</div><div style="text-align: justify;">2 Tbsp. dark sesame oil or substitute toasted sesame oil</div><div style="text-align: justify;">1/4 cup all natural peanut butter, no sugar or salt added</div><div style="text-align: justify;">1/4 cup tahini paste </div><div style="text-align: justify;">*note ~ you can use either all peanut butter or all tahini if you prefer by just using 1/2 cup of total of either</div><div style="text-align: justify;">2 Tbsp. sugar or substitute Splenda</div><div style="text-align: justify;">3 Tbsp. soy sauce or substitute reduced sodium soy sauce</div><div style="text-align: justify;">1 tsp. ginger root, grated</div><div style="text-align: justify;">1 Tbsp. rice vinegar (plain with no added flavors) or substitute brown rice vinegar</div><div style="text-align: justify;">Tabasco sauce or other hot sauce to taste (I used Sriracha, a very potent Asian style hot sauce)</div><div style="text-align: justify;">1/2 cup scallions, chopped, garnish</div><div style="text-align: justify;">1 to 2 Tbsp. sesame seeds, garnish</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cook pasta, drain and set aside. If not preparing dish to serve immediately lightly sprinkle the pasta with a bit of sesame oil and toss to coat. This will prevent the pasta from sticking together so you can make this in advance and toss with sauce just before serving.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Whisk together the sesame oil, peanut butter, tahini, sugar, soy sauce, vinegar and hot sauce. Thin the sauce with 1/2 cup hot water or amount needed so sauce has the consistency of heavy cream. If preparing the sauce in advance and store it in the refrigerator until ready to serve you will need to add a bit more hot water just before tossing as it thickens more when the sauce sits.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Toss pasta with the sauce and serve garnished with scallions and sesame seeds.</div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-28155276679008067222010-09-20T13:50:00.000-04:002010-09-20T13:50:22.094-04:00Something Different This Week!<div style="text-align: justify;">I prepared a wonderful three course Chinese dinner last night that was not a low-carb meal and it was wonderful. I managed my portion control, one of my three simple steps in managing your diabetes and losing weight, and checked my two hour blood glucose after I ate. My level showed that I did not even spike at all. Now, the portion control was a major contributing factor in this achievement and I am very proud of that. I am going to do something a little bit different this week as I have been requested by several people to share my three Chinese style recipes with you and offer tips to show you how you can make some simple substitutions and classic cooking techniques in innovative ways to make these recipes reduced in carbohydrates. These are the other steps in my simple Three Step Management in Diabetic Cooking. The nutrition information has been intentionally left out because the original recipes are not low in carbohydrate or calories and do contain gluten's. In general, these recipes will serve anywhere from 4 to 6 people. </div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>~ Shu Mai ~</strong></div><div style="text-align: center;"><strong>Pork and Shrimp Steamed Dumplings</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 package of wonton wrappers, cut into circles with a biscuit or cookie cutter</div><div style="text-align: justify;">1/2 lb. ground pork, substitute ground turkey</div><div style="text-align: justify;">1/2 lb. shrimp, cleaned and deveined, chopped very fine</div><div style="text-align: justify;">1 Tbsp. soy sauce, substitute reduced sodium soy sauce</div><div style="text-align: justify;">1 tsp. grated ginger root</div><div style="text-align: justify;">1 tsp. sesame oil</div><div style="text-align: justify;">1/4 tsp. white pepper</div><div style="text-align: justify;">1 egg, beaten well, substitute two egg whites</div><div style="text-align: justify;">Optional garnish; black sesame seeds, dry sherry</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a large bowl mix the pork, shrimp, soy sauce, ginger, sesame oil and pepper. Place about one heaping teaspoonful of the mixture in the center of the wonton wrapper. Lightly brush the edges of the wonton wrapper with the beaten egg. Draw the wrapper up around the filling, leaving the top open and the filling exposed, and make several pinches in the wrapper to tighten around the filling. Gently rap on the counter or other surface to form a flat base. Sprinkle with optional black sesame seeds and a very light dash of dry sherry if desired. Repeat until all wrappers are used. This is enough filling for two dozen pieces.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place a piece of parchment paper in the bottom of your steamer basket and working in batches, steam the dumplings for about 12 to 15 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Note ~ Each dumpling wrapper has about 4 grams of carbohydrate. For my personal diabetic portion I ate two pieces of Shu Mai with the other two courses in my dinner.</em></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Xd_mLI2IgnQeyBuzSlg9FdkTfBCa7gPPiD9umXPwRjly_D4V_ZP_yj57SCSrRa4dIUCBwPaeqql70EfJt1vic1uan1WMwQqDUU3qdXRfFMua8PgsjveRmsDaTalqRd9GTjqlEX-ceYw/s1600/002P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Xd_mLI2IgnQeyBuzSlg9FdkTfBCa7gPPiD9umXPwRjly_D4V_ZP_yj57SCSrRa4dIUCBwPaeqql70EfJt1vic1uan1WMwQqDUU3qdXRfFMua8PgsjveRmsDaTalqRd9GTjqlEX-ceYw/s640/002P.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-77392760932104248792010-09-16T16:47:00.000-04:002010-09-16T16:47:54.276-04:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTgN7iE-n0qzlw20dCe03jLO5SaGRGovrFl6CDJG2LLC9BQOiuJLGdMmXk4h7iMp1fEZKfnFgloIY7s-yt0-9Py7CkGspjaBTNerMPswmY5cDk-enIXLSrhJuOP7bfz32LfSoZJ8VmpU/s1600/White+Chicken+Chile+%232.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTgN7iE-n0qzlw20dCe03jLO5SaGRGovrFl6CDJG2LLC9BQOiuJLGdMmXk4h7iMp1fEZKfnFgloIY7s-yt0-9Py7CkGspjaBTNerMPswmY5cDk-enIXLSrhJuOP7bfz32LfSoZJ8VmpU/s320/White+Chicken+Chile+%232.jpg" /></a></div><div style="text-align: justify;">With the warm summer sun drifting past and cool fall breezes beginning to sweep in I thought it might be nice to begin the new season with a little classic comfort food. White Chicken Chili is a delicious, satisfying meal in a pot, simple to prepare and is moderate in carbohydrates. Considering it is a meal unto its own, the net carb count of 13.2 grams for a full sized serving is most reasonable for many people, even us low-carbers. I've also used a classic thickening technique for soups to add body to the chili and some of you may be familiar with it. By pureeing part of the cooked vegetables and beans then adding it back to the mixture and reducing the liquids you will have a nice thick chili. This dish is also a change of pace from chili con carne with red beans and is a bit lighter with less fat and calories per serving. Don't let that fool you though, the taste is bold and the texture is thick; just like chili should be. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>White Chicken Chili</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 Tbsp. canola oil</div><div style="text-align: justify;">1 1/2 cups onion, diced</div><div style="text-align: justify;">1/2 cup carrot, diced</div><div style="text-align: justify;">1 cup celery, diced</div><div style="text-align: justify;">6 cloves garlic, minced</div><div style="text-align: justify;">1 1/2 cups yellow bell pepper, diced</div><div style="text-align: justify;">1/4 cup jalapeno pepper, diced (or to taste)</div><div style="text-align: justify;">2 lb. boneless skinless chicken breast, cubed</div><div style="text-align: justify;">4 cups low sodium chicken stock</div><div style="text-align: justify;">1 cup canned white cannellini beans, rinsed</div><div style="text-align: justify;">1 Tbsp. liquid mesquite smoke</div><div style="text-align: justify;">1 Tbsp. coriander</div><div style="text-align: justify;">1 Tbsp. cumin'</div><div style="text-align: justify;">1 Tbsp. chili powder</div><div style="text-align: justify;">1 Tbsp. Mexican oregano or whatever available</div><div style="text-align: justify;">1 lime, juiced</div><div style="text-align: justify;">1/2 cup cilantro, rough chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat a large, heavy bottom pot or dutch oven and add the canola oil. Saute vegetables and garlic until they just begin to become caramelized on medium high heat, stirring occasionally to prevent sticking. Remove half of the vegetable mixture and reserve. Saute chicken with the remaining vegetables. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Puree reserved vegetables, the chicken stock and half of the beans until smooth in a blender or bowl of a food processor. Add to pot when the chicken has browned. Add the remaining beans, liquid smoke and all of the herbs and spices, except the cilantro. Bring the mixture to a simmer, reduce heat and cook for about 1 hour or more until chili is thickened. Finish by stirring in the cilantro and lime juice before serving. </div> <br />
Nutrition Facts <br />
8 Servings <br />
Amount Per Serving<br />
Calories 200.5 <br />
Total Fat 3.2 g <br />
Saturated Fat 0.2 g <br />
Polyunsaturated Fat 0.6 g <br />
Monounsaturated Fat 1.2 g <br />
Cholesterol 65.0 mg <br />
Sodium 695.8 mg *may vary depending upon your brand and be lower<br />
Potassium 561.0 mg <br />
Total Carbohydrate 17.5 g <br />
Dietary Fiber 4.3 g <br />
Sugars 0.7 g <br />
Protein 28.7 g<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu8FLceexKZC2MXRT2Vq4QnJb52jSB6F1oJguTz9tUH2-gBJpuhzTcqpJO5F2UeTPyv2tdchtNCtPv9oJsB79a9nGqYVG0uM2Y5wAiJuWKxqo_WaSG12VuSrVdGZKR8vBYwHHwVg1aBo/s1600/White+Chicken+Chile+%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu8FLceexKZC2MXRT2Vq4QnJb52jSB6F1oJguTz9tUH2-gBJpuhzTcqpJO5F2UeTPyv2tdchtNCtPv9oJsB79a9nGqYVG0uM2Y5wAiJuWKxqo_WaSG12VuSrVdGZKR8vBYwHHwVg1aBo/s640/White+Chicken+Chile+%231.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com2tag:blogger.com,1999:blog-1032117709691344547.post-64947091664872538702010-09-08T14:26:00.000-04:002010-09-08T14:26:12.966-04:00Spicy Moroccan Cauliflower with Lemon and Olive<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdjmFkeKZtyVfQXaLa8lFOoCfJ43Fyt2T7YPCURwJ2ZetdsQvR4OPiZngcSFzC3a99ACqaCWVOneuwG9YZQCieldaANgO_XX71m_HNuaD9SGOlPbwunCVJszkEmUYTTYc2auh9wZ9OPQ/s1600/015P.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdjmFkeKZtyVfQXaLa8lFOoCfJ43Fyt2T7YPCURwJ2ZetdsQvR4OPiZngcSFzC3a99ACqaCWVOneuwG9YZQCieldaANgO_XX71m_HNuaD9SGOlPbwunCVJszkEmUYTTYc2auh9wZ9OPQ/s320/015P.jpg" /></a></div><div style="text-align: justify;">This recipe is based on a traditional Moroccan recipe for Spicy Potato Tagine with Lemon and Olive. Following my three steps to great low-carb cooking, I substituted cauliflower for the potato and used a simple classic cooking technique in a saute pan and eliminated using a tagine. The portion control has already been calculated for you all as the third step in my program. This dish is bold in flavor and has a nice heat to it that is balanced with the tang of lemon and the zest and brightness of green olives. This makes a wonderful side dish for a simply prepared chicken breast or piece of fish and is the first recipe in my new fall and winter dishes. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div align="center"><strong>Spicy Moroccan Cauliflower with Lemon and Olive</strong></div><div align="center"><br />
</div><div align="justify">Ingredients:</div><div align="justify"><br />
</div><div align="justify">4 cups cauliflower, about 1 small head, cut into florets</div><div align="justify">1/4 cup onion, diced</div><div align="justify">1 Tbsp. olive oil</div><div align="justify">1/3 cup tomato, diced</div><div align="justify">1/4 tsp. ground ginger</div><div align="justify">1/4 tsp. crushed red pepper flakes, or to taste</div><div align="justify">1/4 tsp. paprika</div><div align="justify">1/8 tsp. cumin</div><div align="justify">1 tsp. garlic, minced</div><div align="justify">1 bay leaf</div><div align="justify">1 lemon, thinly sliced</div><div align="justify">2 Tbsp. parsley, chopped</div><div align="justify">2 Tbsp. cilantro, chopped</div><div align="justify">pinch saffron</div><div align="justify">1/4 tsp. turmeric</div><div align="justify">1 1/2 cups hot water</div><div align="justify">10 green olives, halved</div><div align="justify"><br />
</div><div align="justify">Clean and prepare the cauliflower by halving the head, removing the core and cutting the florets. Make sure they are cut into nice size pieces and are not too large.</div><div align="justify"><br />
</div><div align="justify">Preheat a large saute pan on medium heat and add the olive oil. Saute the onion for about 2 to 4 minutes until translucent. Add the tomato, ginger, crushed red pepper flakes, paprika, cumin and garlic, stir well and continue to cook for about 2 more minutes. Add the cauliflower, bay leaf and sliced lemon. Toss to coat with parsley and cilantro. Add the turmeric, saffron and water and bring to a boil. Reduce heat, cover and simmer for about 20 to 30 minutes, or until the cauliflower is tender. </div><div align="justify"><br />
</div><div align="justify">With a slotted spoon remove the cauliflower to a platter. Add the olives and reduce the liquid to thicken for sauce. Spoon over cauliflower to serve.</div><div align="justify"><br />
</div><div align="justify">Nutrition Facts</div><div align="justify">6 One Cup Servings</div>Amount Per Serving<br />
Calories 59.8 <br />
Total Fat 3.4 g <br />
Saturated Fat 0.4 g <br />
Polyunsaturated Fat 0.3 g <br />
Monounsaturated Fat 2.0 g <br />
Cholesterol 0.0 mg <br />
Sodium 137.6 mg <br />
Potassium 328.5 mg <br />
Total Carbohydrate 8.1 g <br />
Dietary Fiber 3.3 g <br />
Sugars 0.0 g <br />
Protein 2.1 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQ7Hk35MmnWnZ_jIMzugWl5Xpspse8D19pVwVX1Iy_N7LX_L0TmtDRWsstCnz6eDX53DnJygp-nMPZqCknOstgTgjU5ZQSMbbVALB-8XlRIFuR_fj__9P8m2MCqWGsGzGoLFgVCm7gC8/s1600/020P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQ7Hk35MmnWnZ_jIMzugWl5Xpspse8D19pVwVX1Iy_N7LX_L0TmtDRWsstCnz6eDX53DnJygp-nMPZqCknOstgTgjU5ZQSMbbVALB-8XlRIFuR_fj__9P8m2MCqWGsGzGoLFgVCm7gC8/s640/020P.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com2tag:blogger.com,1999:blog-1032117709691344547.post-84912436094450124102010-09-02T16:47:00.000-04:002010-09-02T16:47:53.906-04:00Thai Style Barbecue Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7fOLR6oZXk1HRASg4ByKgbYTf9FDG-77_O-tvcRXfX8SnbzSjFfP23YLyU_Hda4MhwlEQyUczlk81sUI77MaT9agnj3RWreNprM14LxjUg0-y53L-OtUofnpmldkpHihFhUe6rPeUFA/s1600/Thai+Barbecue+Chicken+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7fOLR6oZXk1HRASg4ByKgbYTf9FDG-77_O-tvcRXfX8SnbzSjFfP23YLyU_Hda4MhwlEQyUczlk81sUI77MaT9agnj3RWreNprM14LxjUg0-y53L-OtUofnpmldkpHihFhUe6rPeUFA/s320/Thai+Barbecue+Chicken+%231.jpg" /></a></div><div style="text-align: justify;">This is such an easy recipe to prepare. All of the intensely bold flavor comes from the marinade, which is packed with herbs, fragrant spices, aromatics and coconut milk. The heat of the curry and pepper is balanced with the slight sweetness from the coconut milk. Just a little prep the day ahead and let it marinate in the refrigerator overnight and then grill it the next day. This is really a one-two-three-easy recipe and anyone can become a Thai barbecue "expert" for their family and friends. The best part of this dish besides the wonderful, exotic flavor? It is totally low in carbohydrates. I hope you enjoy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Thai Style Barbecue Chicken</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">8 - 4 ounce boneless skinless chicken breasts</div><div style="text-align: justify;">1 Tbsp. cilantro, chopped</div><div style="text-align: justify;">8 large cloves garlic, chopped</div><div style="text-align: justify;">1/4 cup shallots, chopped</div><div style="text-align: justify;">2 tsp. white pepper</div><div style="text-align: justify;">1 Tbsp. coriander</div><div style="text-align: justify;">2 tsp. yellow curry powder</div><div style="text-align: justify;">2 tsp. Thai fish sauce (Nahm Bplah)</div><div style="text-align: justify;">1 tsp. Splenda</div><div style="text-align: justify;">1/2 cup coconut milk</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Blend all of the marinade ingredients together in a large vessel and arrange the chicken so that all of the pieces are coated. Cover with plastic wrap and refrigerate overnight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove the chicken from the marinade, discard the marinade and wipe any solids from the chicken with a paper towel. Preheat a cast iron grill pan on high until extremely hot. Grill the chicken about 4 minutes per side for the thin cut breasts or until done, no longer pink inside and the juices run clear. This can also be done on your outdoor barbecue grill. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Note ~ This recipe can be halved to serve four.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">8 Servings</div>Amount Per Serving<br />
Calories 177.2 <br />
Total Fat 6.0 g <br />
Saturated Fat 4.9 g <br />
Polyunsaturated Fat 0.0 g <br />
Monounsaturated Fat 0.1 g <br />
Cholesterol 74.9 mg <br />
Sodium 168.3 mg <br />
Potassium 45.4 mg <br />
Total Carbohydrate 4.0 g <br />
Dietary Fiber 0.6 g <br />
Sugars 1.0 g <br />
Protein 28.3 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ss7NDerYWnD-j5yPz0vepLWk9NKbo0tg9TYLfAU99_ZH2IPkcNrnc2hbMH3KTEV0phz34KGn1nQEYheHqpxxnX6EyaoSXDdQHyP5vjQ627b8GOpfo1MP27Gqkbzt7Fx7ZVu_KkzqZ-8/s1600/Thai+Barbecue+Chicken+%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ss7NDerYWnD-j5yPz0vepLWk9NKbo0tg9TYLfAU99_ZH2IPkcNrnc2hbMH3KTEV0phz34KGn1nQEYheHqpxxnX6EyaoSXDdQHyP5vjQ627b8GOpfo1MP27Gqkbzt7Fx7ZVu_KkzqZ-8/s640/Thai+Barbecue+Chicken+%232.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-31035810629780964472010-09-01T15:32:00.000-04:002010-09-01T15:32:17.608-04:00Avocado and Cucumber Cooler<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQgFaXwxnx6UqzFgzFZs3iAiRmtczrtdMFsidJQd8kuKTlvnD57vmFvUJUnEg1GFxSoxCa9LOKvVoQoMKEMGjUS_-GCYgMpXCdtspxTo21qEAg6SSkHOrj-7AwD8F4guwPCWIKr_nGIY/s1600/Avocado+and+Cucumber+Cooler+%232.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQgFaXwxnx6UqzFgzFZs3iAiRmtczrtdMFsidJQd8kuKTlvnD57vmFvUJUnEg1GFxSoxCa9LOKvVoQoMKEMGjUS_-GCYgMpXCdtspxTo21qEAg6SSkHOrj-7AwD8F4guwPCWIKr_nGIY/s320/Avocado+and+Cucumber+Cooler+%232.jpg" /></a></div><div style="text-align: justify;">I actually came across this recipe while doing research on West Indies cuisines and thought it was quite interesting and different. It is a Jamaican recipe, that is no only refreshing in the tropical summer heat but just as satisfying as part of a quick, light meal. The unique combination of creamy avocado paired with the delicate flavor of cucumber is then accented with lemon for a dash of tartness and lots of fresh mint for that fresh sweetness. If you have a blender, you can make this drink within ten minutes. A great grab and go smoothie type drink or a light lunch, I would add a little bit of a protein like an ounce of almonds or walnuts along with it to round it out and complete it. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Avocado and Cucumber Cooler</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 large avocado, about 7 ounces after skin and pit removed, rough chopped</div><div style="text-align: justify;">2 cups seedless cucumber, about 1 average hothouse cucumber, roughly chopped</div><div style="text-align: justify;">1/2 cup mint leaves, firmly packed and additional for garnish if desired</div><div style="text-align: justify;">2 lemons, juiced and additional lemon slices for garnish if desired</div><div style="text-align: justify;">2 cups ice</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place all ingredients into blender and pulse to puree. This is a very thick drink so you will need to stop and stir with a spatula a few times before reaching desired consistency.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 - One Cup Servings</div>Amount Per Serving<br />
Calories 96.1 <br />
Total Fat 7.8 g <br />
Saturated Fat 1.1 g <br />
Polyunsaturated Fat 0.9 g <br />
Monounsaturated Fat 4.9 g <br />
Cholesterol 0.0 mg <br />
Sodium 5.3 mg <br />
Potassium 357.5 mg <br />
Total Carbohydrate 7.8 g <br />
Dietary Fiber 3.9 g <br />
Sugars 0.7 g <br />
Protein 1.4 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVimzntUSg5KkM4lNP7Mx2MyrF-hEnR4R1vHWbCca77P0A8tlk3Q46Zqfg0cI83tS_DRudo56AFru3G5TzOrWmBM34Xhk2yQwBQuRxz3wffmHlcVBR6j09Bn5UG4lVx4MabxUI85FZAc/s1600/Avocado+and+Cucumber+Cooler+%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="604" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVimzntUSg5KkM4lNP7Mx2MyrF-hEnR4R1vHWbCca77P0A8tlk3Q46Zqfg0cI83tS_DRudo56AFru3G5TzOrWmBM34Xhk2yQwBQuRxz3wffmHlcVBR6j09Bn5UG4lVx4MabxUI85FZAc/s640/Avocado+and+Cucumber+Cooler+%231.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-9938544378185569282010-08-31T14:20:00.000-04:002010-08-31T14:20:49.222-04:00Colorado Lamb Lollies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7Ef-j-jmdenv8TLsJakjllYGyJX5boXhNbao4-3ysEzPlU_8VryNGRnP5aNgi1lNnP9VXvf05Hx4SkfTsVTrYd8T93Jp1uU9d1IxEvdd2KT5wtvabM6qJ8-wfcOyQaN1nTnVz2ldQXY/s1600/Colorado+Lamb+Lollies+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7Ef-j-jmdenv8TLsJakjllYGyJX5boXhNbao4-3ysEzPlU_8VryNGRnP5aNgi1lNnP9VXvf05Hx4SkfTsVTrYd8T93Jp1uU9d1IxEvdd2KT5wtvabM6qJ8-wfcOyQaN1nTnVz2ldQXY/s320/Colorado+Lamb+Lollies+%231.jpg" /></a></div><div style="text-align: justify;">It's no secret, I say it every time I share a recipe for lamb ... I love lamb and could live on it. I am always looking for new ways to prepare it. This time I've struck gold. I have used wonderfully delicate rib chops and bathed them in a combination of mustard, herbs, garlic and lemon. This recipe is simple, uses your food processor to do the work but tastes like you've slaved for hours. You can either use your outdoor grill or indoor grill pan to cook these off. Either way, it will produce a luscious, richly flavored and tender lamb chop. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Colorado Lamb Lollies</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 Tbsp. Dijon mustard</div><div style="text-align: justify;">1 Tbsp. course ground mustard</div><div style="text-align: justify;">1/4 cup parsley, loosely packed</div><div style="text-align: justify;">1 tsp. dried rosemary</div><div style="text-align: justify;">2 Tbsp. mint leaves</div><div style="text-align: justify;">3 cloves garlic, rough chopped</div><div style="text-align: justify;">1 Tbsp. lemon zest</div><div style="text-align: justify;">1 lemon, juiced</div><div style="text-align: justify;">1 Tbsp. agave nectar</div><div style="text-align: justify;">2 Tbsp. olive oil</div><div style="text-align: justify;">black pepper to taste</div><div style="text-align: justify;">1 3/4 lbs. to 2 lbs. lamb rib chops, roughly about 2 chops per person depending on size</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place all of the ingredients, except the lamb, into the bowl of a food processor and pulse until smooth. Apply this loose paste to both sides of each lamb chop and place on a dish, cover and refrigerate for about 2 hours to marinate and marry flavors.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place lamb on a hot grill or grill pan and cook for about 3 to 5 minutes per side, depending on thickness of chops and how done you prefer the lamb to be. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div>Amount Per Serving<br />
Calories 255.4 <br />
Total Fat 14.5 g <br />
Saturated Fat 4.1 g <br />
Polyunsaturated Fat 0.9 g <br />
Monounsaturated Fat 8.0 g <br />
Cholesterol 68.9 mg <br />
Sodium 180.9 mg <br />
Potassium 341.0 mg <br />
Total Carbohydrate 6.7 g <br />
Dietary Fiber 0.9 g <br />
Sugars 0.5 g <br />
Protein 22.9 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNRCIN47nxQhfdckZy3xyCVE2X7iOq4elCnjxGtdZUwXmNXBAYjBi1RuIxBPxAk1_SvhKGc-XJ0Oix4XwH4vZAz8QKvDOC7VZN84Nr91cSfOigX53Wry3txrEuvnthclAjBXP3CZlMyY/s1600/Colorado+Lamb+Lollies+%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNRCIN47nxQhfdckZy3xyCVE2X7iOq4elCnjxGtdZUwXmNXBAYjBi1RuIxBPxAk1_SvhKGc-XJ0Oix4XwH4vZAz8QKvDOC7VZN84Nr91cSfOigX53Wry3txrEuvnthclAjBXP3CZlMyY/s640/Colorado+Lamb+Lollies+%232.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-60555350573817212612010-08-30T17:09:00.000-04:002010-08-30T17:09:47.824-04:00Almond Gems<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC-IoDWQ7tqoBSicyiRKk3Qkw-UqMlmjSu4WnqozSiHohNrbJYkzYcj2ifLkbjUimWDzRtEtRiT8tI6I8NU8TKqgyNCWI0lamq3R5k3RJi49zIDzjMQ_M4IevWHY0cya5UMIOt5QSpEQ/s1600/030P.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC-IoDWQ7tqoBSicyiRKk3Qkw-UqMlmjSu4WnqozSiHohNrbJYkzYcj2ifLkbjUimWDzRtEtRiT8tI6I8NU8TKqgyNCWI0lamq3R5k3RJi49zIDzjMQ_M4IevWHY0cya5UMIOt5QSpEQ/s320/030P.jpg" /></a></div><div style="text-align: justify;">This recipe was born of necessity. Meaning that the first recipe I tested for a sweet treat did not come out as expected. After my failed attempt, which I will get back to and adjust to correct, I came up with this very simple but absolutely delicious dessert. It is important that when you are making something with only a few ingredients that you use the best quality you can find. Make sure to use pure vanilla and pure almond extracts; it really makes a big difference. These Almond Gems taste like an old fashioned almond cookie from a Chinese restaurant, if you remember those, but I have updated it with a thick, rich drizzle of chocolate ganache on the top. Of course, that is your option because they certainly stand alone without it but it is included in the nutrition information. For me, chocolate makes everything that much better though. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Almond Gems</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Dry:</div><div style="text-align: justify;">1 cup almond flour</div><div style="text-align: justify;">2/3 cup coconut flour</div><div style="text-align: justify;">2 tsp. baking powder</div><div style="text-align: justify;">1/2 tsp. baking soda</div><div style="text-align: justify;">1/4 tsp. salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wet:</div><div style="text-align: justify;">2 eggs</div><div style="text-align: justify;">2 Tbsp. unsalted butter, melted</div><div style="text-align: justify;">1 cup sour cream</div><div style="text-align: justify;">1/2 tsp. vanilla extract</div><div style="text-align: justify;">1 1/2 tsp. almond extract</div><div style="text-align: justify;">1 cup Splenda</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">butter spray</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Topping:</div><div style="text-align: justify;">1/4 cup sliced almonds</div><div style="text-align: justify;">2 squares Lindt Extra Dark Chocolate, 87% Cocoa, chopped</div><div style="text-align: justify;">2 Tbsp. heavy cream</div><div style="text-align: justify;">1/2 tsp. vanilla extract</div><div style="text-align: justify;">1/2 tsp. to 1 tsp. Splenda (to taste)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375'</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Whisk together dry ingredients in a large bowl until well combined. Blend the wet ingredients together in another bowl until well mixed. Add the wet ingredients to the dry and stir well to blend. Lightly coat a 24 cup mini muffin pan with butter spray. Divide the batter equally between all of the compartments. Top each gem with a few pieces of sliced almonds if desired. Bake for 15 to 18 minutes or until golden and an inserted toothpick comes out clean. Cool in pan and then remove to rack until completely cooled.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Prepare the chocolate ganache topping by placing the chocolate and heavy cream in a small bowl. Microwave for about 30 seconds, 10 seconds at a time and then stirring, until the chocolate has melted. Add the vanilla and Splenda and blend until smooth. It will be a bit thick. Drizzle on the tops of the gems with a fork. The chocolate will set up when cooled or after placing gems in refrigerator for about 30 minutes. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">24 Servings</div>Amount Per Serving<br />
Calories 90.3 <br />
Total Fat 7.4 g <br />
Saturated Fat 2.9 g <br />
Polyunsaturated Fat 0.3 g <br />
Monounsaturated Fat 1.5 g <br />
Cholesterol 26.2 mg <br />
Sodium 102.5 mg <br />
Potassium 27.6 mg <br />
Total Carbohydrate 5.4 g <br />
Dietary Fiber 2.0 g <br />
Sugars 0.3 g <br />
Protein 2.6 g<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ofhkL-IW7FwW0ZHy30o2i97Dj9mi4Ii43iCYDcwR9cIurNTujFe9sxwZ76zpWD7F3ozN-w45ShDwmp0ySRxVxb99kUgQQk8roPaiUMORZHD0SiNgBmNoqoCmUWuAfQL6xfzX76771LI/s1600/029P.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="336" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ofhkL-IW7FwW0ZHy30o2i97Dj9mi4Ii43iCYDcwR9cIurNTujFe9sxwZ76zpWD7F3ozN-w45ShDwmp0ySRxVxb99kUgQQk8roPaiUMORZHD0SiNgBmNoqoCmUWuAfQL6xfzX76771LI/s640/029P.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-57569262062738457112010-08-27T16:48:00.000-04:002010-08-27T16:48:30.427-04:00Sweet and Sassy Stuffed Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vnc_OPLRkjil9QFVSDSaA2YHqEWxWCnx-1a0F1FgKrXVjQ3iB8RxAFTUfIe6NdDfNshQhyqctpjPqAh3ZCKPdtYRtyxh4KsvUi-7yF5e1xr9HAQ_M9HRSvRMce8dZhoUdT5TxL9mAqA/s1600/Sweet+and+Sassyty+Fig+and+Prosciutto+Stuffed+Pork+Chops+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vnc_OPLRkjil9QFVSDSaA2YHqEWxWCnx-1a0F1FgKrXVjQ3iB8RxAFTUfIe6NdDfNshQhyqctpjPqAh3ZCKPdtYRtyxh4KsvUi-7yF5e1xr9HAQ_M9HRSvRMce8dZhoUdT5TxL9mAqA/s320/Sweet+and+Sassyty+Fig+and+Prosciutto+Stuffed+Pork+Chops+%231.jpg" /></a></div><div style="text-align: justify;">One of the best combinations of flavors on the tongue to me is sweet and salty. I have taken the classic combination of the seasons best sweet, ripe black mission figs and combined it with the salty tang of prosciutto for the signature ingredients in the stuffing that fills these thick cut pork chops. In order to not have to use too much fig, as they are high in carbohydrates from their natural sugars, I have added a few traditional stuffing vegetables as well. The flavors of onion, celery and garlic mingle with traditional stuffing herbs like rosemary, sage and thyme and blend well with the sweet and salty taste of fig and prosciutto. The stuffing is sublime and I think well balanced so that the flavor profile shines through without too many additional carbohydrates. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Sweet and Sassy Stuffed Pork Chops</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 large thick center cut pork chops on the bone, about 1 3/4 to 2 lbs. total weight</div><div style="text-align: justify;">1 1/2 ounces prosciutto, cut into small pieces</div><div style="text-align: justify;">1/2 cup celery, diced</div><div style="text-align: justify;">1/4 cup onion, diced</div><div style="text-align: justify;">1 clove garlic, minced</div><div style="text-align: justify;">1 tsp. dried rosemary</div><div style="text-align: justify;">1 tsp. fresh sage or 1/4 tsp. ground sage</div><div style="text-align: justify;">1 tsp. dried thyme</div><div style="text-align: justify;">1 Tbsp. parsley, chopped</div><div style="text-align: justify;">1/2 ounce pine nuts, rough chopped</div><div style="text-align: justify;">3 ounces fresh black mission figs, about 3 small figs, chopped</div><div style="text-align: justify;">1 Tbsp. balsamic vinegar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">olive oil spray</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375'</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Saute the prosciutto in a large pan lightly coated with olive oil spray on medium heat until crispy and remove and reserve. Coat the saute pan with olive oil spray and saute the celery, onion and garlic until tender. Add the herbs, pine nuts, figs and prosciutto, stir to blend. Add the balsamic vinegar and toss to coat. Continue to cook for about 2 minutes or until the figs and tender and the balsamic is syrupy or absorbed into the mixture. Season with black pepper to taste. Set aside to cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut a pocket in each pork chop by making a small incision, about 1 1/2" to 2", in the center of the exposed edge of meat and running the knife inside until it is about 1/2" from the bone. Using your clean finger enlarge the pocket inside of the chop without making the opening larger. Place about half of the cooled filling into each chop. Season the pork chops with black pepper to taste and lightly coat both sides with olive oil spray. Saute the chops on medium high heat in an oven safe pan until nicely caramelized and brown on one side, flip and finish cooking the chops in the oven for about 20 to 25 minutes or until the internal temperature has reached about 155'. Let pork chops rest for 10 minutes, loosely covered with aluminum foil before slicing. Cut meat from bone by running knife as close to the bone as possible. Remove meat from bone and slice to serve. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div>Amount Per Serving<br />
Calories 330.7 <br />
Total Fat 16.8 g <br />
Saturated Fat 6.1 g <br />
Polyunsaturated Fat 2.3 g <br />
Monounsaturated Fat 6.0 g <br />
Cholesterol 82.5 mg <br />
Sodium 305.7 mg <br />
Potassium 394.2 mg <br />
Total Carbohydrate 16.0 g <br />
Dietary Fiber 3.3 g <br />
Sugars 10.6 g <br />
Protein 27.7 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcahvWeo2JrU2jLNtilCCk2utsb9zBs5_SyNX-VdKgliEB9zrw2c0W6fKQYowCRJ7TMGtVHwNqNf1UTy5hgowE4So9B3bTtOyzTzqASx_ioCPwUZKuw9ilf7CeaPW_K8lUPnES-5Qa09k/s1600/Sweet+and+Sassy+Fig+and+Prosciutto+Stuffed+Pork+Chops+%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcahvWeo2JrU2jLNtilCCk2utsb9zBs5_SyNX-VdKgliEB9zrw2c0W6fKQYowCRJ7TMGtVHwNqNf1UTy5hgowE4So9B3bTtOyzTzqASx_ioCPwUZKuw9ilf7CeaPW_K8lUPnES-5Qa09k/s640/Sweet+and+Sassy+Fig+and+Prosciutto+Stuffed+Pork+Chops+%232.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-60940832952963863552010-08-26T15:11:00.000-04:002010-08-26T15:11:06.865-04:00Jamaican Jerk Braised Riblets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoKdzOLf4a-ZNnEvNjawjINMzLrDK0byJmJwCQk8kmUjIo6UTKeC4CHhrIa3A_ZYQUQDqPOI9eCjUWSEbyHMmiLIWlnQpeHqhLBxBzYW4jLp2rP43lDopFn5khpGuyda0RbZ4zPmsANg/s1600/Jamaican+Jerk+Braised+Ribs+%232.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoKdzOLf4a-ZNnEvNjawjINMzLrDK0byJmJwCQk8kmUjIo6UTKeC4CHhrIa3A_ZYQUQDqPOI9eCjUWSEbyHMmiLIWlnQpeHqhLBxBzYW4jLp2rP43lDopFn5khpGuyda0RbZ4zPmsANg/s320/Jamaican+Jerk+Braised+Ribs+%232.jpg" /></a></div><div style="text-align: justify;">This is one phenomenal recipe that I found while researching Jamaican cuisine. Of course, I took it, recreated it and added my own personal twist to it. The meat is so tender and moist it absolutely falls off the bone. The spice is just right, not too hot and not too mild but you can adjust it to your own personal tastes. This dish has a dark rum sauce with a deep, rich flavor that takes time to develop in the braise and it is worth it. Braises are really pretty simple once you get everything into the pot you let is just cook low and slow for a long time. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Jamaican Jerk Braised Riblets</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 1/2 to 3 lbs. ribs, skirt trimmed off, visible fat removed and ribs cut individually into 2" pieces or in half depending on their size</div><div style="text-align: justify;">1 tsp. canola oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Spice Rub:</div><div style="text-align: justify;">2 Tbsp. ground allspice</div><div style="text-align: justify;">1 1/2 tsp. dried thyme</div><div style="text-align: justify;">1/4 tsp. cinnamon</div><div style="text-align: justify;">pinch nutmeg</div><div style="text-align: justify;">2 Tbsp. Splenda</div><div style="text-align: justify;">1 tsp. molasses</div><div style="text-align: justify;">2 cloves garlic, chopped very fine or into a paste</div><div style="text-align: justify;">4 scallions or green onions, chopped very fine</div><div style="text-align: justify;">2 tsp. reduced sodium soy sauce</div><div style="text-align: justify;">2 tsp. water</div><div style="text-align: justify;">1/4 to 1/2 tsp. cayenne pepper (or to taste)</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Braise:</div><div style="text-align: justify;">2 cups low sodium beef stock</div><div style="text-align: justify;">2 Tbsp. orange zest</div><div style="text-align: justify;">1 1/4 cup water</div><div style="text-align: justify;">1 1/3 cup dark rum</div><div style="text-align: justify;">2 Tbsp. Splenda</div><div style="text-align: justify;">2 tsp. molasses</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Blend all jerk rub ingredients together in a small bowl. Coat riblets with the mixture and brown in canola oil in a dutch oven or other heavy bottomed pot on medium high heat. Remove and reserve. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add stock, water, zest. Bring to boil. Replace riblets, cover, reduce heat and simmer 1 1/2 hours, until tender.</div><br />
Remove riblets from dutch oven and add rum, Splenda and molasses and simmer for about 10 minutes until slightly thickened and syrupy. Return riblets and coat with the reduced sauce to serve.<br />
<br />
<em>Note ~ For a lower fat version use boneless and trimmed center cut chops and braise whole. This has 8.6 g total fat for 3 ounces compared to 26.6 g total fat for 3 ounces of spare rib meat only. </em><br />
<br />
Nutrition Facts<br />
8 Servings<br />
Amount Per Serving<br />
Calories 378.1 <br />
Total Fat 26.6 g <br />
Saturated Fat 9.6 g <br />
Polyunsaturated Fat 2.5 g <br />
Monounsaturated Fat 11.8 g <br />
Cholesterol 102.9 mg <br />
Sodium 260.0 mg <br />
Potassium 455.9 mg <br />
Total Carbohydrate 6.1 g <br />
Dietary Fiber 0.9 g <br />
Sugars 2.0 g <br />
Protein 25.7 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qWUdVg2MJg3zGUidp9bNvjRCAre7nIERNVG7ZokJG-2yGsHG9PTK7paIRETZ-43FEegIUP1zOOaqRWbRXU-JQT-eI9IPfPBXnMtEWVR-uVkhUaTn9qbr3-iumgTc8Vd0bm0zPXtc7aM/s1600/Jamaican+Jerk+Braised+Ribs+%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qWUdVg2MJg3zGUidp9bNvjRCAre7nIERNVG7ZokJG-2yGsHG9PTK7paIRETZ-43FEegIUP1zOOaqRWbRXU-JQT-eI9IPfPBXnMtEWVR-uVkhUaTn9qbr3-iumgTc8Vd0bm0zPXtc7aM/s640/Jamaican+Jerk+Braised+Ribs+%231.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-86030714244197621132010-08-25T13:18:00.001-04:002010-08-25T13:19:19.421-04:00Chicken Stuffed with Serrano Ham and Manchego Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDOvPpsQvaD2Cuwnn3wC_FKVPCC0mUQfqugMjdpwTIx_CO9x1iXIyfoWIBKeC31WYEYCEmM-SbJ8g4Cs2l7p5lpnWx6BjochGiuLOSxcT_i7sm822fb2Sx_a-vmkNBaG5xPkX1mJ_tWE/s1600/Chicken+Stuffed+with+Serrano+Ham+%26+Manchego+Cheese+%232.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDOvPpsQvaD2Cuwnn3wC_FKVPCC0mUQfqugMjdpwTIx_CO9x1iXIyfoWIBKeC31WYEYCEmM-SbJ8g4Cs2l7p5lpnWx6BjochGiuLOSxcT_i7sm822fb2Sx_a-vmkNBaG5xPkX1mJ_tWE/s320/Chicken+Stuffed+with+Serrano+Ham+%26+Manchego+Cheese+%232.jpg" /></a></div><div style="text-align: justify;">This is my response to Chicken Cordon Bleu; that delectable, tender chicken breast stuffed with ham and Swiss cheese, rolled in bread crumbs and cooked golden brown. I have been having some fun experimenting with basic flavor profiles from Spain and did with my interpretation of this dish as well. I stuffed a thin chicken breast with peppery Serrano ham and sharp Manchego cheese. And just for an added twist I layered it with a fresh leaf of basil. The chicken breast is rolled closed and painted with Dijon mustard for still another layer of flavor and then coated with almond flour, which has been blended with herbs and spices. This dish is absolutely delicious, decidedly different, mouth watering and very family friendly. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Chicken Stuffed with Serrano Ham and Manchego Cheese</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 - 4 ounce boneless skinless chicken breasts, pounded about 1/4" thin</div><div style="text-align: justify;">4 to 8 large basil leaves</div><div style="text-align: justify;">2 ounces Serrano ham, divided into four equal portions</div><div style="text-align: justify;">2 ounces Manchego cheese, cut thinly and divided into four equal portions</div><div style="text-align: justify;">1 Tbsp. Dijon mustard</div><div style="text-align: justify;">1/2 cup almond flour</div><div style="text-align: justify;">1 tsp. paprika</div><div style="text-align: justify;">1 tsp. garlic powder</div><div style="text-align: justify;">1 tsp. dried thyme</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;">olive oil spray</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375'</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Season chicken with black pepper to taste. Begin by layering a fresh basil leaf or two on each chicken breast, followed by the Serrano ham and Manchego cheese. Roll to close and secure with toothpick if needed.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Brush each chicken breast with Dijon mustard. Blend the almond flour,paprika, garlic powder and thyme on a plate and season with black pepper. Coat each chicken breast with mixture, set aside on a plate and lightly coat the top of each with olive oil spray.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place the chicken breasts, seam side down, in a large, oven safe saute pan that has been coated with olive oil spray and brown on one side on medium to medium high heat. Place pan into oven and finish chicken by cooking for about 15 minutes. The chicken will be golden brown and the cheese will begin to melt. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div><div style="text-align: justify;">Amount Per Serving</div>Calories 288.3 <br />
Total Fat 14.8 g <br />
Saturated Fat 4.9 g <br />
Polyunsaturated Fat 0.0 g <br />
Monounsaturated Fat 0.0 g <br />
Cholesterol 102.4 mg <br />
Sodium 530.3 mg <br />
Potassium 19.7 mg <br />
Total Carbohydrate 3.6 g <br />
Dietary Fiber 1.8 g <br />
Sugars 0.6 g <br />
Protein 36.8 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpjGyaiCmGkOhscWBPMrtwFUqKxSt91CaV80JQyUdQfBgqZoG7CJ1mmq_9MQ-VXf4NIfMvueE4aO2aKBqMYabD-f6FVMukheS-nGVQijtl1d-a8xd9000PIMtTjsowpwLGViSGKVHGHI/s1600/Chicken+Stuffed+with+Serrano+Ham+%26+Manchego+Cheese+%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpjGyaiCmGkOhscWBPMrtwFUqKxSt91CaV80JQyUdQfBgqZoG7CJ1mmq_9MQ-VXf4NIfMvueE4aO2aKBqMYabD-f6FVMukheS-nGVQijtl1d-a8xd9000PIMtTjsowpwLGViSGKVHGHI/s640/Chicken+Stuffed+with+Serrano+Ham+%26+Manchego+Cheese+%231.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com1tag:blogger.com,1999:blog-1032117709691344547.post-28951843673755529142010-08-24T13:58:00.000-04:002010-08-24T13:58:03.073-04:00Chiles Rellenos con Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljAV-sR7XJRfLIkK09U78Xofo8blpB6e14_rYk9zMx2FHjqihvCANLSJRC2o2VW7UQ3XG-uL1kSnR5QTtzAByNu7xCjmxyntlIcpejRAcvYDLNVF9rigmQtBjCh7TpjEi-RatdzbY2OY/s1600/Chile+Rellenos+con+Salsa+%233.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljAV-sR7XJRfLIkK09U78Xofo8blpB6e14_rYk9zMx2FHjqihvCANLSJRC2o2VW7UQ3XG-uL1kSnR5QTtzAByNu7xCjmxyntlIcpejRAcvYDLNVF9rigmQtBjCh7TpjEi-RatdzbY2OY/s320/Chile+Rellenos+con+Salsa+%233.jpg" /></a></div><div style="text-align: justify;">This is a classic Mexican dish made of chile's stuffed with cheese, coated in a thick batter and deep fried. I have taken this dish and been able to lighten the carbohydrate load and lessen the fats a touch without losing any of the authentic and delicious flavors. I've also added my own twist to it by putting salsa ingredients inside the pepper along with the cheese. This is a great side dish for a simple Tex-Mex chicken or steak, a great light lunch or a wonderful and hearty snack. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Chiles Rellenos con Salsa</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 small poblano peppers, about 3 ounces each, roasted</div><div style="text-align: justify;">4 ounces jack cheese or pepper jack cheese, cut into four 1 ounce portions</div><div style="text-align: justify;">1/4 cup tomato, fine diced</div><div style="text-align: justify;">1/4 cup onion, fine diced</div><div style="text-align: justify;">1 clove garlic, fine mince</div><div style="text-align: justify;">1 tsp. ancho chili powder (or whatever you have on hand)</div><div style="text-align: justify;">2 eggs, separated</div><div style="text-align: justify;">4 Tbsp. flax meal</div><div style="text-align: justify;">2 Tbsp. water</div><div style="text-align: justify;">canola oil for frying</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Begin by roasting the poblano peppers over an open flame or under the broiler until they are blackened on all sides. Place the peppers in a bowl, cover with plastic wrap and allow to sit and steam for about 10 minutes or until they are cool enough to handle. Carefully peel away the blackened outside skin on each pepper. Make a small incision, about 1 1/2" long, from top to bottom and carefully remove the seeds and membrane but leaving the top stem intact. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place a one ounce portion of jack cheese into each pepper. Blend the tomato, onion, garlic and chili powder in a small bowl. Place about one tablespoon of the mixture into the peppers with the cheese. Secure the peppers closed with toothpicks and set aside. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Separate the eggs; yolks in a small bowl and whites into a larger, immaculately clean, bowl. Beat the yolks with the water and flax meal. Set aside. Beat the egg whites with an electric mixer or if you prefer, by hand, until they are stiff. Fold about one third of the egg whites into the yolk mixture. This will lighten the mixture and make it easier for the rest of the whites to be folded in without them deflating. Making two additions, fold the rest of the egg whites in. Don't worry if the mixture has small white streaks in it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Fill a large dutch oven or other heavy bottom pot about one third of the way with canola oil and bring to about 365'. You can test if the oil is hot enough by carefully sticking the handle of a wooden spoon into it and if small bubbles immediately appear around it the oil is hot enough. Dip each stuffed chile into the egg mixture and coat well on all sides. Working with one at a time carefully lower into the hot oil and cook until golden brown on all sides, turning with a slotted spoon or spider while frying. Do not overcrowd the pot or the temperature of the oil will drop. Remove and place on a rack or paper towel to absorb any excess oil. If the oil is at the proper temperature it will not be absorbed. Serve immediately while hot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div>Amount Per Serving<br />
Calories 200.3 <br />
Total Fat 13.6 g <br />
Saturated Fat 6.5 g <br />
Polyunsaturated Fat 2.4 g <br />
Monounsaturated Fat 4.0 g <br />
Cholesterol 131.5 mg <br />
Sodium 191.6 mg <br />
Potassium 137.9 mg <br />
Total Carbohydrate 8.7 g <br />
Dietary Fiber 3.3 g <br />
Sugars 0.2 g <br />
Protein 12.0 g<br />
<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii057tcylcZsh4VdMflgf3yBP3raiQf7aKo5lmK_zP1Mx6Lhzv8CK5Q4Bpg9MZE08K7-zKTWDKAqLa2ED4Nzl_l6VLGV2AZclDjzDHyWBAIksxjalk4cHSC0Z819nPGwJaXf70XtYwWos/s1600/Chile+Rellenos+con+Salsa+%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii057tcylcZsh4VdMflgf3yBP3raiQf7aKo5lmK_zP1Mx6Lhzv8CK5Q4Bpg9MZE08K7-zKTWDKAqLa2ED4Nzl_l6VLGV2AZclDjzDHyWBAIksxjalk4cHSC0Z819nPGwJaXf70XtYwWos/s640/Chile+Rellenos+con+Salsa+%232.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-27049118591215695102010-08-23T17:29:00.001-04:002010-08-23T17:34:52.299-04:00Mango-Ginger Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtuu797o-I2_PGHsfXbYVz372Mi5ay1mv-fPPDK5MARm_5z-zEctXQVE8ckHtCf-W1Wkb2EpnPQ_0c01j336vyTGEDgzzmUaAT4VVNmlLaDYjW0XibodlJ5-WELP1n3FUUHAeckUny60/s1600/Mango-Ginger+Muffins+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtuu797o-I2_PGHsfXbYVz372Mi5ay1mv-fPPDK5MARm_5z-zEctXQVE8ckHtCf-W1Wkb2EpnPQ_0c01j336vyTGEDgzzmUaAT4VVNmlLaDYjW0XibodlJ5-WELP1n3FUUHAeckUny60/s320/Mango-Ginger+Muffins+%231.jpg" /></a></div><div style="text-align: justify;">The idea of a mango flavored muffin might sound a bit exotic to some people but they really aren't. Mangoes are readily available, inexpensive and reaching their peak in sweetness from now through next month. These little gems are simple to prepare, have a slightly dense but tender texture and a rich mango flavor that is enhanced by ginger and orange. The beautiful pale golden-orange color will delight your eyes before these wonderful morsels reach your mouth. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Mango-Ginger Muffins</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Dry:</div><div style="text-align: justify;">1 cup almond flour</div><div style="text-align: justify;">2/3 cup coconut flour</div><div style="text-align: justify;">2 tsp. baking powder</div><div style="text-align: justify;">1/2 tsp. baking soda</div><div style="text-align: justify;">1/4 tsp. salt<br />
<br />
Wet:</div><div style="text-align: justify;">1 cup sliced mango<br />
2 tsp. fresh ginger root, grated</div>1 Tbsp. orange zest, grated<br />
2 eggs<br />
<div style="text-align: justify;">1/2 cup sour cream</div><div style="text-align: justify;">2 Tbsp. unsalted butter, melted</div><div style="text-align: justify;">1 tsp. vanilla extract</div><div style="text-align: justify;">3/4 cup Splenda</div><div style="text-align: justify;">1 Tbsp. molasses<br />
<br />
<br />
2 Tbsp. pistachio nuts, chopped (optional)</div><div style="text-align: justify;">Butter spray<br />
<br />
Preheat oven to 375'<br />
<br />
Whisk together the dry ingredients in a large bowl until well combined. Puree the mango, ginger root and orange zest in a blender until smooth. Pour into another bowl and add the rest of the wet ingredients. Blend well. Add the wet ingredients to the dry and stir well to incorporate all of the ingredients. Lightly coat a 24 count mini muffin pan with butter spray and place about one heaping tablespoon of the muffin batter into each compartment. Top with a few chopped pistachio nuts if desired. Bake for 15 to 17 minutes and are golden brown or until an inserted toothpick comes out clean. Cool the muffins in the pan for about 10 minutes, remove and then finish cooling on a rack.<br />
<br />
Nutrition Facts</div><div style="text-align: justify;">24 Servings</div><div style="text-align: justify;">Amount Per Serving</div>Calories 76.1 <br />
Total Fat 5.3 g <br />
Saturated Fat 1.8 g <br />
Polyunsaturated Fat 0.2 g <br />
Monounsaturated Fat 0.9 g <br />
Cholesterol 22.4 mg <br />
Sodium 99.5 mg <br />
Potassium 42.8 mg <br />
Total Carbohydrate 6.5 g <br />
Dietary Fiber 2.0 g <br />
Sugars 1.7 g <br />
Protein 2.3 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoYH7f6ksU4KrJlv2yzsaXNPNEYQ8AUYL7gINN_f4idLcau8znCOotG2DGqijIfcIpeq2qA87keNmovUOYJhyxYpw8DSh7QrGjvHBifruiI7mLpb36KaNyjutApDe676-qXQICsBqggw/s1600/Mango-Ginger+Muffins+%233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoYH7f6ksU4KrJlv2yzsaXNPNEYQ8AUYL7gINN_f4idLcau8znCOotG2DGqijIfcIpeq2qA87keNmovUOYJhyxYpw8DSh7QrGjvHBifruiI7mLpb36KaNyjutApDe676-qXQICsBqggw/s640/Mango-Ginger+Muffins+%233.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-37957403060837321232010-08-20T17:08:00.001-04:002010-08-20T17:09:32.130-04:00Chicken Saltimbocca with White Wine Mustard Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OyCmov1Tt9qDM0CZWrYe2DHf4tlnoKRh3EQcVdpnpZM4vZ5ZfxL54C0wrQatg5s5G0cm7AYiMZLQgM58uGdguTUjDneOJDLSPI52wSQ3i975hBZSt5xqFYForYwHPNNxteNtBsb_1xU/s1600/Chicken+Saltimbocca+with+White+Wine+Mustard+Sauce+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OyCmov1Tt9qDM0CZWrYe2DHf4tlnoKRh3EQcVdpnpZM4vZ5ZfxL54C0wrQatg5s5G0cm7AYiMZLQgM58uGdguTUjDneOJDLSPI52wSQ3i975hBZSt5xqFYForYwHPNNxteNtBsb_1xU/s320/Chicken+Saltimbocca+with+White+Wine+Mustard+Sauce+%231.jpg" /></a></div><div style="text-align: justify;">Chicken Saltimbocca is a classic Italian dish and was originally made with thin slices of veal. The chicken is topped with a few leaves of fresh sage and then draped with a thin slice of salty prosciutto. It is dredged in flour on one side, which is sauteed golden brown and then flipped to crisp up the ham and sage. What can be wrong with that? Not much really! I replaced the flour with almond flour for a nice dredge and used less of the prosciutto due to the extremely high sodium content. It's still enough for the flavors to melt the way the original does though. I prepared a slightly different kind of sauce with it, feeling that a simple white wine sauce could use a little zip and added whole grain and Dijon mustard's to it. It makes a wonderful compliment to the prosciutto. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Chicken Saltimbocca with White Wine Mustard Sauce</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;">4 - 4 ounce boneless skinless chicken breasts, pounded about 1/4" thick</div><div style="text-align: justify;">8 fresh sage leaves</div><div style="text-align: justify;">2 - 1 ounce slices prosciutto, cut in half</div><div style="text-align: justify;">1/4 cup almond flour</div><div style="text-align: justify;">2 Tbsp. olive oil and olive oil spray</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sauce:</div><div style="text-align: justify;">2 Tbsp. shallots, chopped</div><div style="text-align: justify;">1/2 cup white wine</div><div style="text-align: justify;">1 cup low sodium chicken stock</div><div style="text-align: justify;">1 1/2 Tbsp. whole grain mustard</div><div style="text-align: justify;">1 tsp. Dijon mustard</div><div style="text-align: justify;">1 Tbsp. fresh sage, chopped</div><div style="text-align: justify;">1 tsp. unsalted butter</div><div style="text-align: justify;">1 Tbsp. capers, drained and rinsed (optional)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To begin, season the chicken with black pepper on one side and then arrange two sage leaves across each chicken breast and cover with a half slice of prosciutto. Gently press so it sticks to the chicken. If needed you can secure with a toothpick also. Pour the almond flour on a small plate and season with black pepper. Gently turn the chicken breasts and lightly coat with olive oil spray. Dredge the bottom of each chicken breast in the almond flour so that it is nicely coated. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat a large saute pan on medium high heat and add the olive oil. Place the chicken breasts into the pan with the almond flour side down. Saute until golden brown and almost cooked through. Gently turn with a spatula and saute the prosciutto side for about 2 minutes to caramelize and crisp it up a bit and finish the cooking. Remove and reserve on a plate and tent with aluminum foil to keep warm.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Using the same saute pan, reduce heat slightly and saute the shallots until caramelized and tender. Add the white wine and chicken stock. Whisk in the mustard's and sage and season with black pepper. Bring to a simmer and reduce the liquids by about half. The sauce will thicken very slightly. Whisk in the butter to finish the sauce and add the optional capers if desired after it has reduced. Arrange chicken on a platter, family style and pour the sauce over chicken to serve.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div>Amount Per Serving<br />
Calories 309.2 <br />
Total Fat 14.6 g <br />
Saturated Fat 2.2 g <br />
Polyunsaturated Fat 0.6 g <br />
Monounsaturated Fat 5.4 g <br />
Cholesterol 76.8 mg <br />
Sodium 327.2 mg <br />
Potassium 166.0 mg <br />
Total Carbohydrate 3.7 g <br />
Dietary Fiber 1.1 g <br />
Sugars 0.3 g <br />
Protein 32.8 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS3zqJqzrYAEXifWWIeiF7DME9pijG3s7BIyDCaaWdh4b0A-2NJSAcaA8LuTExTgb2BILF1bBAJpsGlIch9J2jbUfLweRhSRQl6ru9kCbKaOJCMtzZXcbkmRJHyPZYBf7h_CDsbYwy7Q/s1600/Chicken+Saltimbocca+with+White+Wine+Mustard+Sauce+%233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDS3zqJqzrYAEXifWWIeiF7DME9pijG3s7BIyDCaaWdh4b0A-2NJSAcaA8LuTExTgb2BILF1bBAJpsGlIch9J2jbUfLweRhSRQl6ru9kCbKaOJCMtzZXcbkmRJHyPZYBf7h_CDsbYwy7Q/s640/Chicken+Saltimbocca+with+White+Wine+Mustard+Sauce+%233.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-66530750941909334892010-08-19T16:53:00.000-04:002010-08-19T16:53:38.281-04:00Meatloaf with Wild Chanterelle and Cognac Cream Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuTZ2ftEPi_dsw-YiiKbXbbrY3o5h4FEhkdoNtgqcGksmcFnF2wGMN1impr8EoB4YETJ8Tjk3T60olfHYj6a-5F5O74D_AN8ptDxmJ_OH1UDMmrDcauN4fJFL_3OkLep9jU6UZ7R4yHQ/s1600/003P.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuTZ2ftEPi_dsw-YiiKbXbbrY3o5h4FEhkdoNtgqcGksmcFnF2wGMN1impr8EoB4YETJ8Tjk3T60olfHYj6a-5F5O74D_AN8ptDxmJ_OH1UDMmrDcauN4fJFL_3OkLep9jU6UZ7R4yHQ/s320/003P.jpg" /></a></div><div style="text-align: justify;">This recipe was a favorite of my clients when I was a personal chef years ago and of course the original recipe was redesigned to be low-carb. This recipe is large enough to serve at a dinner party as well or you can just enjoy great leftovers the next day. I took simple meatloaf, something so familiar to everyone, and turned it into a gourmet style meatloaf that is moist and full of flavor. I paired it with wild chanterelle mushrooms and cognac in a creamy sauce. Chanterelle mushrooms can be purchased dried and be reconstituted right in the sauce. Fresh chanterelles are only available for a short time each year and are quite expensive but a small package of the dried will go a long way for your sauce. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Meatloaf with Wild Chanterelle and Cognac Cream Sauce</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meatloaf:</div><div style="text-align: justify;">2 Tbsp. shallots, minced</div><div style="text-align: justify;">3 cloves garlic, minced</div><div style="text-align: justify;">1 tsp. thyme</div><div style="text-align: justify;">1 Tbsp. olive oil</div><div style="text-align: justify;">1 lb. lean ground beef</div><div style="text-align: justify;">1 lb. lean ground veal</div><div style="text-align: justify;">1 Tbsp. Dijon mustard</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">2 Tbsp. heavy cream</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sauce:</div><div style="text-align: justify;">4 Tbsp. shallots, minced</div><div style="text-align: justify;">1 tsp. thyme</div><div style="text-align: justify;">2 cups low sodium beef stock</div><div style="text-align: justify;">1/2 cup water</div><div style="text-align: justify;">1/2 cup dried chanterelle mushrooms, about 14 grams or 1/2 ounce package, rinsed to remove any grit and rough chopped</div><div style="text-align: justify;">1/4 cup cognac</div><div style="text-align: justify;">2 Tbsp. heavy cream</div><div style="text-align: justify;">1 tsp. unsalted butter</div><div style="text-align: justify;">black pepper</div><div style="text-align: justify;">fresh parsley to taste, chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 350'</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat a small saute pan and add about half the olive oil. Saute the shallots, garlic and thyme on medium heat until caramelized, seasoning to taste with black pepper. Set aside to cool. While the shallots are cooling place the rest of the ingredients into a large bowl. Add the cooled shallots and using a fork, blend the ingredients together well. The fork will keep the mixture light and not pack it down so it stays moist and tender when cooking. Fill loaf pan or two mini loaf pans with meat mixture and gently smooth the top. Place on a sheet pan that has been lined with aluminum foil. Bake for between 30 and 35 minutes for the mini loaf pans and about 45 minutes or so for the larger loaf pan. The internal temperature should be about 155' when you remove it from the oven and let it rest. As it rests it will continue to cook a bit and it will reach 160'. There may be lots of juices released from the mixture in the pan so remove meatloaf carefully.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVm2OHz-9k8UUNMbXhqwG05CRsKhJ2C-GtYX_3YiLTpq2Tvy0vt7kYNwN1c8B4nbLDIHUXKG1ypqHCOMF7kaFiyhKBgoNUPeMBXZ9gkcDdpXQhMO2byeAe8WvKhm8ZGT5CG2FG0TFtkc/s1600/002P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVm2OHz-9k8UUNMbXhqwG05CRsKhJ2C-GtYX_3YiLTpq2Tvy0vt7kYNwN1c8B4nbLDIHUXKG1ypqHCOMF7kaFiyhKBgoNUPeMBXZ9gkcDdpXQhMO2byeAe8WvKhm8ZGT5CG2FG0TFtkc/s640/002P.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Wild Chanterelle and Cognac Cream Sauce</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To prepare the sauce, using the same saute pan on medium heat, add the remaining olive oil and saute the shallots and thyme until tender. Add the beef stock, water and chanterelle mushrooms. Bring to a simmer, lower the heat to medium low and reduce the liquids by about half. The mushrooms will reconstitute as the liquids reduce and they will release their flavor. Remove pan from the heat and add the cognac and heavy cream. Return to heat, season with black pepper and simmer for another 3 to 5 minutes. Whisk in the butter to finish the sauce. The sauce will thicken slightly. Finish with fresh chopped parsley. Serve with meatloaf.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">8 Servings of 3 Ounces Meatloaf and 2 Tablespoons of Sauce</div>Amount Per Serving<br />
Calories 254.3 <br />
Total Fat 15.8 g <br />
Saturated Fat 6.5 g <br />
Polyunsaturated Fat 0.9 g <br />
Monounsaturated Fat 6.6 g <br />
Cholesterol 106.0 mg <br />
Sodium 268.8 mg <br />
Potassium 378.8 mg <br />
Total Carbohydrate 3.1 g <br />
Dietary Fiber 0.3 g <br />
Sugars 0.0 g <br />
Protein 19.1 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HwHovS_to6SjYB5RHFcYUYXuRjRiPf6NNC0vqCK4yNxkBztCPzeahGzh5aEaNBwnxuh1vaAasDO1zfxXW9xhbitA0OeK9oBqJJsC9ucI1L6H7ud6G8vXlpbvHJ-_87JPDJSC-99Ru3U/s1600/020P.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HwHovS_to6SjYB5RHFcYUYXuRjRiPf6NNC0vqCK4yNxkBztCPzeahGzh5aEaNBwnxuh1vaAasDO1zfxXW9xhbitA0OeK9oBqJJsC9ucI1L6H7ud6G8vXlpbvHJ-_87JPDJSC-99Ru3U/s640/020P.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0tag:blogger.com,1999:blog-1032117709691344547.post-7813675544259484292010-08-18T17:58:00.000-04:002010-08-18T17:58:53.080-04:00Szechuan Green Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bLGXMyNoBxHHgxiXEwfEygw_B3ERvu-_Vfvhc9GCMIGgcdt0f3FrU0QnuIZcdJxWGOVsYTW4SEtjPI0c171HYmKPkhzopjiljuo6CXKJpIHyXheD0SOWWcW5EpQVoRtmIijJTB9b6Ew/s1600/Szechuan+Green+Beans+in+Oyster+Sauce+%231.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bLGXMyNoBxHHgxiXEwfEygw_B3ERvu-_Vfvhc9GCMIGgcdt0f3FrU0QnuIZcdJxWGOVsYTW4SEtjPI0c171HYmKPkhzopjiljuo6CXKJpIHyXheD0SOWWcW5EpQVoRtmIijJTB9b6Ew/s320/Szechuan+Green+Beans+in+Oyster+Sauce+%231.jpg" width="320" /></a></div><div style="text-align: justify;">I was in the mood for something green and had some fresh frozen green beans that I had prepared and blanched myself. I took the Asian route and turned to one of my new spices that was just delivered recently. I decided to try and recreate the Chinese dish that uses long beans but with green beans, which are readily accessible. I have tested this recipe a few times now and each time I love it more. If you don't have Szechuan peppercorns don't worry. Among my first tests I had used crushed red pepper flakes and quite honestly that brought more heat to the dish than the Szechuan pepper did. Szechuan pepper has a heat but what you get above and beyond the heat is the floral taste. These are not real Szechuan peppercorns as they cannot be imported into this country from what I have learned but the commercial ones you find with that name are wonderful. You can turn the heat up or down as you like it with this simple vegetable dish and you don't have to prepare an elaborate Asian style dinner either. This dish makes a great side that will perk up a simply cooked chicken or beef. I hope you enjoy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><strong>Szechuan Green Beans</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Ingredients:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 cups green beans, trimmed</div><div style="text-align: justify;">1 tsp. canola oil</div><div style="text-align: justify;">2 Tbsp. shallots, diced</div><div style="text-align: justify;">1/2 tsp. crushed Szechuan peppercorns or crushed red pepper flakes</div><div style="text-align: justify;">1 1/2 Tbsp. oyster sauce</div><div style="text-align: justify;">1 tsp. low sodium soy sauce</div><div style="text-align: justify;">1 tsp. sesame oil</div><div style="text-align: justify;">1 tsp. sesame seeds</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Begin by bringing a large pot of water to the boil to blanch the green beans. When the water comes to a boil add the green beans and let simmer for about 2 minutes. Remove to ice water or rinse under cold water in a colander to stop the cooking.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a large saute pan on medium high heat saute the shallots and pepper in the canola oil. Add the green beans, oyster sauce and soy sauce. Stir well to combine and continue to saute about 2 to 3 minutes longer while stirring constantly. Add the sesame oil and seeds and stir to coat. The green beans will be crisp tender. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Nutrition Facts</div><div style="text-align: justify;">4 Servings</div>Amount Per Serving<br />
Calories 47.1 <br />
Total Fat 2.7 g <br />
Saturated Fat 0.3 g <br />
Polyunsaturated Fat 1.0 g <br />
Monounsaturated Fat 1.3 g <br />
Cholesterol 0.0 mg <br />
Sodium 92.5 mg <br />
Potassium 140.5 mg <br />
Total Carbohydrate 5.3 g <br />
Dietary Fiber 2.0 g <br />
Sugars 0.0 g <br />
Protein 1.4 g<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm_Sqh8beDhQtVtL4Hlo18dBDwCgLcbizFgZFTc41wWpmhkmiOM9ti4gqmDCPc_akyXbGNT-VrStsVRXS35OXOxx3qRDoQhyhNjZppZwlI3pYCXm-saWG9_K92oWXzfR8nYMU9U9r_b0/s1600/Szechuan+Green+Beans+in+Oyster+Sauce+%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm_Sqh8beDhQtVtL4Hlo18dBDwCgLcbizFgZFTc41wWpmhkmiOM9ti4gqmDCPc_akyXbGNT-VrStsVRXS35OXOxx3qRDoQhyhNjZppZwlI3pYCXm-saWG9_K92oWXzfR8nYMU9U9r_b0/s640/Szechuan+Green+Beans+in+Oyster+Sauce+%232.jpg" width="640" /></a></div>Chef Barraehttp://www.blogger.com/profile/00408114698356202826noreply@blogger.com0