Lemongrass Coconut Rice Recipe

CoconutRice TFN
Personal Chef Austin Texas

Ingredients:
1 (14 ounce) can coconut milk
1 1/2 cups uncooked jasmine rice
1 1/4 cups water
1 teaspoon sugar
1/2 teaspoon lemongrass powder
1/2 teaspoon ginger powder
1 pinch salt

Directions:
1. In a bowl you will add the rice and add cool water and rinse until clear.
2. Add all ingredients into your rice cooker and cook until done.

If you do not have a rice cooker and want to make this recipe using a sauce pan here are the instructions.

1. In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 15 to 20 minutes, until rice is tender.

**Garnish with black sesame seeds, roasted coconut flakes and either cilantro or chives if you have them.

Http://www.chefshelleypogue.com
https://www.facebook.com/TheTexasFoodNetwork
http://www.yelp.com/biz/chef-shelley-pogue-austin
#TheTexasFoodNetwork
Yahoo-Chef Shelley Pogue #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Easy Garlic Ginger Chicken Recipe

GarlicGingerChicken
Personal Chef Austin Texas

Ingredients
4 boneless skinless organic chicken breasts
4 garlic cloves, minced
3 tablespoons brown sugar
1 tablespoons of soy sauce
1 tablespoon olive oil
1 -2 teaspoon of fresh ginger
1 tsp of fresh cilantro or chives to garnish if desired
salt and pepper to taste

Instructions:

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2. In small saute© pan, add your oil or butter and saute© garlic and ginger until it blooms.
3. Remove from heat and add the brown sugar and soy sauce. I usually add cilantro and even sometimes a curry just depends on my mood.
4. Place chicken breasts in the prepped baking dish and cover with the garlic ginger sugary soy mixture.
5. Add salt and pepper to taste.
6. Convection Roast or Bake uncovered for 15-20 minutes, or until juices run clear. You will want to make sure you do not overcook because it could be dry, but make sure not to under cook either you never want to serve raw chicken. Garnish with chives or cilantro and serve with a rice dish as a side.

Http://www.chefshelleypogue.com
https://www.facebook.com/TheTexasFoodNetwork
http://www.yelp.com/biz/chef-shelley-pogue-austin
#TheTexasFoodNetwork
Yahoo-Chef Shelley Pogue #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Stuffed Zucchini Boats

Stuffed Zucchini Chef Shelley Pogue
Private Dinner Party Services and Personal Chef Austin Texas

Ingredients:
5 to 6 fresh zucchini
1 cup shredded Parmigiano-Reggiano
4 portabella mushrooms, stemmed, chopped
1 medium sweet onion, chopped
3-4 vine ripe tomatoes or Roma tomatoes, seeded and chopped
3 slices of bread
2 tablespoons olive oil
4 cloves fresh garlic, chopped
2 egg, beaten
2 T softened butter
2 T of fresh basil
1 T of fresh parsley
1/2 tsp of fresh tarragon
Salt and freshly ground black pepper

Directions:

Heat the oven to 425 degrees F.

Cut the zucchini in half lengthwise and scoop out the seeds and soft center flesh with a spoon to hollow out a cavity to hold the stuffing, but save the flesh from inside. Arrange the zucchini canoes or boats into a baking dish, and drizzle with a little olive oil and season with salt and pepper, to taste. Chop the left over zucchini flesh that was scraped from your zucchini boats and set aside.

Heat the remaining olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for about 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for a few minutes, then remove from the heat.

While the veggies cook, use the butter, spread it on the bread. Add the buttered bread into your preheated oven until it browns and becomes like croutons or hard toast this will take about 5-10 minutes. When your toast comes out of the oven let it cool for a few minutes and then break them into manageable pieces for your food processor. When the bread pieces are in the food processor you will add your herbs and pulse. I prefer to have some texture with the crumb mixture so I do not pulse until there are no particles left.

Fold your bread crumb mixture into the veggies along with 3/4 of your Parmesan and your egg, remember to reserve some of the Parmesan to use as a topping. Mound the zucchini stuffing in to the zucchini boats and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese turn your oven to broil, and broil for 2 to 3 minutes or until brown.

In need of a Chef what is the difference


Hiring a Private Chef, Personal Chef or Chef, what is the difference?

Aren’t
they all the same? As a Culinary Professional I have been contacted to
cook for special occasions, personal chef, private dinner party chef,
weddings, cooking instruction, cooking demonstration classes and weekly meal service etc. I have been asked by many clients, as
well as potential ones, do I offer certain, or specific services? In my
opinion they all fall under the same category, I am a chef and I will
do whatever it takes to meet the individual needs for any event
regardless of what the individual wants to specify “IT” as. Being a
professional chef I am willing to go that extra mile and provide
services that are specific to an individual or groups needs, that is
what makes the event special and memorable. I am sure that there are
many others in this industry that absolutely feel the same way.

 I feel that many chefs that get into the private or personal chef
sector are all about customer service and making the people feel really
special. I know that is the type of service that I try to implement for
anyone that has used my services. So call it po-ta-to or po-tah-to….It
is all the same to me
 http://chefshelleypogue.com/blog/
Follow us on https://www.facebook.com/TheTexasFoodNetwork
Original Source: thetexasfoodnetwork.blogspot.com/ or thetexasfoodnetwork.wordpress.com/


follow me on twitter  @chefshellp

Information about Paleo Diet from Chef Shelley Pogue

I have been
interested in this diet and I have several friends on this and they are
working out and following this diet and they are shedding weight.I do not think that this should be so meting short term. I think that if you are a little/lot overweight and are ready to do something about this then you should get ready for a life change and find something that you will continue even after the weight loss and maintain for the rest of your life.

Paleo Diet, Will it work for you? 

April 19, 2013

It
is very hard to stay on any diet, much less stick to a lifestyle change
and daily intake of a healthy foods. Bad foods are like a bad habit,
and of course bad habits are very hard to break! The Paleo Diet is
called the hunter, or gatherer diet. If the cavemen did not have it
available then you should not eat it with this type of diet plan. There
are people on different sides of the issue saying that the people from
that time did not make it past their 30’s and that the diet was not
sustaining so this type of diet is bad for you. However they had no
medical treatment and we do not have accurate records from that time to
know why the life expectancy was so low during that period. So, this
will have to be something you will have to decide for yourself.

In
my opinion this would be a great, changing your diet and eating habits
to cut out processed foods, refined sugars and all foods that are toxic
for your body. If you have a diet that consists of low carbs, healthy
fats, lean proteins, nuts and veggies, that seems pretty healthy to me.
There were no saturated fats, or processed foods or sugars in that time
period and I assume that they were probably healthier for it. I am sure
that if we omit those items in most diets today we would see a decrease
in type 2 diabetes and other cardiovascular diet related diseases. I am
sure that Dr Oz would probably agree on that one….

I am
definitely going to do more research on this diet, I have a few clients
that are on this diet and they are doing some body sculpting and trying
to eat as healthy as possible. I too am going to try this and see if it
will help me reduce body fat and hopefully help me out with allergies
here in Central Texas. They have been really awful this year and I am
wondering if some of that is diet related. I have been drinking tea and
using local honey and that has not been very successful so I am willing
to try anything at this point.

This diet consists of lean grass
fed or wild caught fish or game, brown rice, quinoa and organic
vegetables and some nuts, and seeds. I am also using coconut oil, and
grape seed oils to cook with. I am going to try and also eat 5-6 times a
day to keep my metabolism up and to stave of cravings of foods that
would be toxic, like a candy bar, or pizza. If you decide to try this I
am sure you will have to individualize what will suit your needs.  Here
are a few sites that if you are interested in a Paleo Diet or getting
more info

http://health.usnews.com/best-diet/paleo-diet

http://thepaleodiet.com/about-the-paleo-diet/

http://lowcarbdiets.about.com/od/paleodietcavemandiet/a/paleodietfood.htm

Bread Recipes : www.paleobreadrecipe.com

Connect with other foodies at: https://www.facebook.com/TheTexasFoodNetwork

If
you are interested in starting or are on this diet already please let
me know how this is working out for you? I am always interested in
gaining more information or knowledge about people and their diet. Have a
great day!

Original Source : http://chefshelleypogue.com/blog/

Coffee Crumb Cake

Coffee Crumb Cake

Cake? Healthy? Yup! This
mid-morning snack is made with whole grains and antioxidant rich
blueberries, raspberries, or cranberries — all heart-healthy and loaded
with fiber to keep you feeling full, says Brennecke.

Ingredients:

1/3 cup steel-cut oats

3 tablespoons whole wheat flour

3 tablespoons firmly packed light brown sugar

1/4 teaspoon ground cinnamon

Pinch sea salt

1 tablespoon canola oil

5 tablespoons plus 1 teaspoon unsalted butter

1/4 cup low-fat cream cheese

1 1/3 cups evaporated cane juice

3 large egg yolks

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose flour

2 1/2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/4 cups buttermilk

1 pound fresh blueberries, raspberries, or cranberries

2 cups chopped pecans

Prep:
1. Preheat the oven to 325 degrees F. Lightly spray a 10-inch round cake
pan with canola oil spray and dust with all-purpose flour.
2. Combine the oats, flour, brown sugar, cinnamon, salt, and canola oil in a medium bowl and mix well. Set aside.
3. With an electric mixer, cream the butter, cream cheese, and cane
juice in a large mixing bowl. Add the egg yolks and vanilla and beat
until just combined.
4. Sift together the flour, baking powder, baking soda, and salt in another large bowl.
5. Add half the flour mixture to the butter mixture and mix briefly. Add
3/4 cup of the buttermilk and mix briefly. Add the remaining flour
mixture and mix until just combined. Add the remaining buttermilk and
mix until just combined. Do not overmix.
6. Pour the batter into the prepared pan and top with the blueberries.
Sprinkle the crumb topping and pecans evenly over the top of the batter.

7. Bake for 30 minutes. Rotate the cake 180 degrees and bake for an
additional 20 minutes, or until a toothpick inserted in the center comes
out clean. Cool on a wire rack until the cake pulls away from the pan.
Cut into 16 slices to serve.

Each serving contains:

310 calories

45 g carbohydrate

13 g fat

5 g protein

229 mg sodium

2 g fiber

Source:totalbeauty.com

My Personal Website http://chefshelleypogue.com
My Blog chefshelleypogue blog
My Facebook Page https://www.facebook.com/TheTexasFoodNetwork

6 Amazing Anti-Aging Foods

Reviewed by QualityHealth’s Medical Advisory Board

Yes, aging is inevitable, but looking older than you are isn’t. Smooth
skin can take years off your appearance, and there are several things
you can do to keep yours looking young and healthy. Start by avoiding
activities like tanning and smoking, which can cause skin to age more
quickly.

In addition, certain
antioxidants and vitamins can help to combat signs of aging. In fact,
one study published in the Journal of the American College of Nutrition
found that people over the age of 70 had less wrinkling if they ate more
vegetables, olive oil, and legumes.

1. Broccoli. Besides being
rich in antioxidants, which play a role in keeping skin elastic,
broccoli may also be useful in minimizing the damage caused by the sun’s
UV rays. Scientists at Johns Hopkins have discovered that broccoli (as
well as cauliflower and Brussels sprouts) contain sulforaphane, which
help make the skin more resilient. A separate Johns Hopkins study found
that applying an extract of broccoli sprouts reduced inflammation and
cell damage caused by UV radiation.

2. Green Tea. An excess of
particles known as free radicals can damage the skin by destroying
collagen and elastic fibers in the tissue. Antioxidant EGCG, which is
found in green tea, can help to reduce the number of free radicals,
which, in turn, promotes healthier-looking skin. In fact, green tea
extracts work so well in repairing skin that researchers from the
University of California and the University of Freiburg, Germany, are
using them to help repair more extensive skin damage in patients who
have been treated with radiotherapy.

3. Berries. Strawberries
help to keep your skin looking smooth because they contain an
antioxidant that attracts and neutralized those despised free radicals.
Other berries bursting with antioxidants are those that are deep purple
in color, such as cranberries, elderberries, and black raspberries.
Experts say that the same component that gives these berries their hue
(a compound called anthocyanin) can also keep your skin looking radiant.

4. Salmon. It’s one of those miracle foods that seems to be good for
just about everything-and your skin is no exception. According to
dermatologists, salmon (and red sea plants) contain a skin-friendly
antioxidant called astaxanthin, which is more powerful than vitamin E
and vitamin A.

5. Carrots. The beta-carotene found in carrots,
long known for keeping eyes healthy, is also beneficial for your skin.
And, if you want an extra antioxidant boost, you should cook the
carrots. A study published in the Journal of Agricultural and Food
Chemistry showed that cooked, pureed carrots-especially those that
included the carrot peels-contained higher levels of antioxidants than
raw carrots.

6. Soy. Found in tofu and as a substitute for milk
in dairy foods, soy has been shown to decrease the signs of aging. One
study, published in the Journal of Nutritional Science and Vitaminology,
demonstrated that middle-aged women who took 40 mg of soy a day for 12
weeks showed improvement in fine lines around their eyes and skin
elasticity. Those who took a placebo did not see the same improvements.

Article Source: Quality Health Eating and Nutrition Health Center. This is a good source for information and I wanted to share this with everyone. I think it is very helpful if you want to maintain healthy skin.

My Personal Website: http://chefshelleypogue.com
Face Book Page : https://www.facebook.com/TheTexasFoodNetwork
<a href="https://thetexasfoodnetwork.wordpress.com/  “>thetexasfoodnetwork.wordpress.com/   WordPress Blog