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Back to school and back to the dinner table…

August 28, 2014 by Chef Laura Whalen Leave a Comment

As the beautiful summer melts into an autumn feel, the leaves are just beginning to give way to orange and the yellow of the school buses is evident on the streets ~ it’s back-to-school time! Summer can be relaxing for those of us who are personal chefs, our clients tend to be on the go during the summer and eating is more spur-of-the-moment. But with the cooler temperatures and shopping for notebooks comes the need and desire for dinners to be more structured and healthful.

My personal chef service has always focused on delicious and healthful meals that will appeal to everyone in the family ~ yes, even the ‘picky’ eaters will find something that they love on my menus. I joke and say that ‘no one has ever called me up and told me that they want to get high blood pressure or increase their cholesterol ~ obviously we are all becoming more conscious of the connection between what we eat and good or not-so-good health. That piece of chocolate cake is not so bad for you if you’ve just eaten a healthy dinner rich in colorful vegetables and high-quality protein, moderation is the key.

I’m excited to be cooking for families who want to save time, save money (take-out is expensive!) and enjoy lovingly cooked real food at home, around their dinner table with their family.

Stuffed Mediterranean Eggplant

Stuffed Mediterranean Eggplant

Crispy Chicken Tenders w/Orange Dipping Sauce ~ very kiddo friendly!

Filed Under: News

Banh Mi Sandwiches w/Pickled Vegetables

August 10, 2014 by Chef Laura Whalen Leave a Comment

My hubby and I love ethnic flavors so this recipe appealed to us right away and has been in the wings waiting to be made for several months.  Yesterday was the day and a perfect one at that!  After a long bike ride on the beautiful river trail near our house, we kicked back to enjoy the sun and a great dinner al fresco, which included these sandwiches along with the pickled daikon radish and carrots ~ don’t leave them out, they are integral to the hot, sour, salty, sweet flavor experience.  And don’t leave out the fish sauce, it adds that umami that our aging tastebuds are searching for, you won’t notice it as fishy in the finished meatballs.

I opted for roasting the meatballs in the oven so they could cook unattended, 350 for approximately 25-30 minutes depending on how large you form the meatballs.

BON APPÉTIT

Pickled Daikon Radish and Carrots

Pork Meatball Banh Mi Sandwiches 

Makes 4 sandwiches

 

Hot Chili Mayo:

•2/3 cup mayonnaise (Hellman’s)

•2 green onions, finely chopped

•1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:

•1 pound ground pork

•1/4 cup finely chopped fresh basil

•4 garlic cloves, minced

•3 green onions, finely chopped

•1 tablespoon fish sauce (such as nam pla or nuoc nam)*

•1 tablespoon hot chili sauce (such as sriracha)

•1 tablespoon sugar

•2 teaspoons cornstarch

•1 teaspoon freshly ground black pepper

•1 teaspoon coarse kosher salt

Sandwiches:

•2 cups coarsely grated carrots

•2 cups coarsely grated peeled daikon (Japanese white radish)**

•1/4 cup unseasoned rice vinegar

•1/4 cup sugar

•1 teaspoon coarse kosher salt

•1 tablespoon Asian sesame oil

•4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

•Thinly sliced jalapeño chiles

•16 large fresh cilantro sprigs

preparation

Hot Chili Mayo:

Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:

Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette top.

This pickled salad looks gorgeous in a canning jar and allows you to flip it over and marinate all the vegetables in case they are not completely submerged, mine were not.

Pickled Daikon Radish and Carrots

1/2 cup distilled white vinegar

1/4 cup white sugar

1 small carrot, peeled and cut into matchsticks

1 daikon radish, peeled and cut into matchsticks

2 tablespoons chopped fresh cilantro

1 Thai chile pepper, seeded and chopped (I used Jalapeños since I grow them)

Heat vinegar and sugar in the microwave until sugar is dissolved, set aside to cool slightly.  Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

 

Filed Under: Blog/Recipes

Summer Salads can be a Meal

August 5, 2014 by Chef Laura Whalen Leave a Comment

The farm stands and produce departments offer a rainbow of gorgeous vegetables and fruits this time of year, just beckoning us to turn them into an amazing meal.  I personally love pacific rim flavors and tend to have those ingredients in my pantry; for a main-dish salad that will delight even the pickiest eaters and appeal to the waistline-conscious crowd, I offer this yummy and quick  Spicy Peanut Noodles w/Shrimp ~ flavorful and filling. The lime wedges read optional but I would not leave them out, a squeeze of fresh citrus heightens the other flavors in the dish.

Asian Noodle Salad wShrimp

Spicy Peanut Noodles with Shrimp

Yield: 4 servings

Peanut sauce:

1/3 cup creamy peanut butter

1/4 to 1/3 cup water

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons rice vinegar

1 teaspoon chile paste with garlic OR to taste

1/2 teaspoon sugar

1/2 teaspoon salt, divided

Shrimp:

1 pound medium shrimp, peeled and deveined

Cooking spray

Pasta:

4 cups cooked thick udon noodles or linguine (8 ounces uncooked)

1 red bell pepper, cut into julienne strips

3/4 cup chopped seeded cucumber

1/4 cup diagonally cut green onions

3 tablespoons chopped roasted peanuts

2 tablespoons cilantro leaves

4 lime wedges (optional)

To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.

To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.

 

Filed Under: News

Quick and Delicious Picnic Food

July 14, 2014 by Chef Laura Whalen Leave a Comment

Quick and Delicious Summertime Food

It’s picnic time!  This is what we’ve been waiting for ~ warmer weather and a chance to have those outdoor get-togethers.  If you are like me, you’re always looking for a delicious, easy recipe that everyone can enjoy while still keeping healthful eating in mind.  With the lovely weather comes plentiful and beautiful fresh produce to explore and take advantage of; the colors in the produce aisle are like a rainbow at this time of the year!

 

While we all love the potato salads and brownie variations which are often present at the picnic table ~ sometimes it’s fun to jazz things up and offer new choices to your loved ones and friends; after all, good eating for the pure pleasure of feeling great is a treat to be shared.

 

I’m sharing some of my family’s very favorite recipes, with a little background on the *why* these ingredients make such excellent nutritionally-rich food choices.

 

Since I can never quite decide on any one recipe, I’m offering you two make-ahead salad recipes as well as two make-ahead desserts ~ one chocolate and one using fruit.  These recipes all benefit from being made ahead of time ~ the flavors deepen and meld nicely.

 

I know, you’re thinking BROCCOLI SALAD?  but this Broccoli Salad is different (since the broccoli remain uncooked) and has never failed to be a hit, so I suggest making a double-batch so some of it actually makes it to the outdoor event!  We seem to dive in to this salad the minute it is ready.

 

You can feel really good about serving this salad, Broccoli is a rich-source of cancer-fighting chemicals and a nutritional powerhouse; a high-fiber, nutrient-rich food, it is an excellent source of the important B vitamin folate, as well as riboflavin, potassium, iron and Vitamin C.

 

When buying broccoli look for good color to get the most nutritional value and flavor.  Broccoli florets that are dark green or purplish or bluish-green have more beta carotene and vitamin C than paler florets.

 

Sunflower seeds add their own nutritional punch to this salad.  They are an outstanding source of the antioxidant vitamin E; enjoy them in moderation as they are rather high in calories.

 

 

Broccoli Salad

5 cups fresh broccoli florets

1/2 cup raisins

1/2 cup sunflower seeds, raw, unsalted

1/2 cup cooked, crumbled bacon (can used pre-cooked, but I wouldn’t)

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed

 

Dressing

1 cup mayonnaise, Hellmann’s (could use reduced-fat, but I wouldn’t)

2 tablespoons red wine vinegar

1/2 cup sugar (some people reduce the amount of sugar here)

 

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate small bowl, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6

 

***************

 

This next recipe might seem strange to some, but please try it once and you’ll be hooked!  Quinoa (pronounced keen-wah) is an ancient grain-like product that has recently been ‘rediscovered’ in this country.  It can be found at supermarkets usually in the organic or healthy-food section.  Quinoa is not a true grain, but it looks like one and has similar uses.  The initial cooking process is similar to cooking rice and the ratio of water to product is 2 to 1.  For this recipe cook 1 cup Quinoa in 2 cups of water to produce 1-1/2+ cups of Quinoa.

 

This perfect picnic salad can be served chilled but the flavors are accentuated when served at room temperature, which saves on refrigerator or cooler space!

 

Quinoa is an excellent source of lysine, an amino acid and is one of the best sources of plant protein.  Quinoa contains no gluten, making it the perfect food for people who follow a wheat-free, gluten-free diet.  Quinoa can be used as a substitute for rice in recipes such as Stuffed Peppers and Pilafs.  Experiment with this wonderful nutty-tasting product.

 

Black beans give this tasty salad an advantage, they are rich in soluble fiber, which is thought to help reduce the risk of heart disease by lowering LDL (‘bad’) cholesterol levels; as well as containing insoluble fiber which can improve regularity.  This ample fiber content helps support weight-control efforts by contributing to feeling full with even a small serving ~ such a deal!  Delicious, nutritious and helps control weight ~ those are great reasons to give this salad a try!

 

Quinoa and Black Bean Salad
1 1/2 cups cooked quinoa
1 1/2 cups black beans, use canned and rinse
1 1/2 T. red wine vinegar
1 1/2 cups cooked corn, you can use frozen or fresh
3/4 cup finely chopped green pepper
2 pickled jalapeno chilies, minced – could use fresh but the pickled add a nice flavor
1/4 cup chopped cilantro, you could substitute parsley here
Dressing:
5 Tablespoons fresh lime juice
1 teaspoon salt
1 1/4 t. ground cumin
1/3 cup olive oil

Wash quinoa in a strainer until the water runs clear and cook according to the instructions on the Quinoa box.
Toss beans, vinegar, salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeno, and cilantro. Make the dressing by combining all the ingredients adding the oil last and whisking in a steady stream. Drizzle over the salad and toss. Adjust seasonings if necessary. Bring to room temperature before serving.

 

Serves 6-8

 

***************

Now for everyone’s favorite ~ dessert!  Whether you are feeling naughty or nice, these desserts will appeal to your guests and secretly you’ll be contributing to everyone’s good health!

This first recipe was so odd looking that I couldn’t wait to try it.  It all comes together in the bowl of the food processor or blender, keeping cleanup at a minimum.  This tasty little cake is wheat and milk free, so it is a great choice for any gluten-intolerant guests.  Feel free to substitute brewed coffee for the orange juice and real Maple Syrup to taste for the sugar, if you prefer those flavors.  The use of cocoa powder in this recipe keeps the fat content down and deepens that satisfying chocolate flavor.  Think flour-less chocolate cake without the guilt and this is the recipe you’ve been looking for!

Chocolate & Spice Chickpea Cake

2 cups cooked, drained chickpeas/garbanzo beans (15.5 oz can works perfectly)

1/3 Cup orange juice
4 large eggs, at room temperature
1 cup packed brown sugar, (you could substitute Sucanet or Maple Syrup)
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

Pinch ground cloves
Cooking spray or oil

Preheat oven to 350°F. Lightly spray or oil an 8″ round or square cake pan and line bottom with a circle of parchment or waxed paper.

In the bowl of a food processor or blender, process chickpeas and orange juice until very smooth (you may need to pulse the machine here). Add eggs, one at a time, pulsing after each addition.

In a medium bowl, whisk together sugar, cocoa, baking powder, and baking soda. Add to processor and pulse until just blended.

Pour batter into prepared pan and bake for 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan.

Serves: 8+

***************

This recipe is sweet and refreshing on a hot summer’s day.  If you’ve never tried papaya, now is the time to enjoy this big, beautiful fruit!  An excellent source of vitamin C, papaya also provides fiber, folate, vitamin E, potassium and beta carotene.  When choosing this fruit at the market, look for papayas that are one-quarter to one-third yellow, these will ripen in 2-4 days.  When you get home store slightly unripe papayas on the counter until completely ripened.  Fully ripe papayas appear three-quarters to totally yellow or yellow-orange; they will give slightly when pressed gently between your palms but should not be soft or mushy at the stem end.  The skin should be smooth, unbruised and un-shriveled; but slight, superficial blemishes may be disregarded.  If you are using your papaya immediately, select a more ripened one at the market.  You can speed up the ripening process by storing papayas in a brown paper bag with a ripe banana.  If not using your fully-ripened papaya right away, transfer to a plastic bag and store in the refrigerator.  They will keep for up to a week, but the delicate flavor fades with time, so use them within a day or two, if possible.

Papaya Poached in Cinnamon-Lime Syrup

Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico.

Ingredients:

2 cups water
1 cup sugar
3 lbs. fully-ripe papaya, halved, seeded, peeled, cut into ½-inch wedges (most large papayas are around 3 lbs in weight)
3 tablespoons fresh lime juice
6 lime peel strips
1 cinnamon stick
Sour cream, (I’ve substituted Sheep’s milk yogurt and it was excellent!)
Additional lime peel strips

Directions:

Bring 2 cups water and sugar to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly, about 6 minutes. Add papaya wedges, fresh lime juice, lime peel strips and cinnamon stick. Reduce heat to medium and simmer until papayas are just tender, about 8 minutes. Using slotted spoon, transfer papayas to bowl. Boil syrup until reduced to 1 cup, about 6 minutes. Pour syrup over papayas and chill at least 2 hours and up to 1 day.

Spoon the cooked papayas and syrup into 6 dessert dishes. Drizzle with sour cream or yogurt and garnish with additional lime peel.

Makes 6 servings

Source: Bon Appétit, Epicurious.com

BON APPÉTIT

Filed Under: News

Martinis anyone…?

July 9, 2014 by Chef Laura Whalen Leave a Comment

It’s summertime and the living is easy and dining al fresco is a must, the flavors should be bright and sunny, just like the weather!  Here are two recipes to add some panache to your summer dining experience and shellfish keeps the calorie-count in check while providing deep-sea satisfaction.

Shrimp Martini Ceviche

6-8 servings as a first-course

This savory ‘martini’ is a refreshing first-course, serve this yummy calorie-conscious Ceviche Martini and wait for the accolades.  The acidity of the lime juice actually ‘cooks’ or ‘pickles’ the shrimp and firms the flesh.

1 pound medium-size shrimp deveined and peeled
8 to 12 limes juiced*
1 small jalapeño pepper seeded and finely chopped
1 medium red onion chopped
1 (2 to 3 pound) piece seedless watermelon, cut into 1/2-inch cubes
1/4 cup fresh mint leaves chopped (or to taste, with some sprigs to garnish)
Freshly ground black pepper to taste
Coarse salt to taste
Hot pepper sauce, such as Tabasco (this is optional)
Tortilla Chips

* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.

Using a large glass bowl or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Stir or shake mixture. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.

After shrimp mixture has marinated, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.

Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with tortilla chips and mint sprigs.

NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.

And because this dish is not exposed to heat, I feel more comfortable adding this notation, please read.

**Note:  Consuming raw or undercooked shellfish may increase your risk of food-borne illness. People with compromised immune systems, the very young and the very elderly are advised against eating undercooked foods.

Lobster Martini

8 servings as a first-course

  • 4 whole lobsters, cooked and cleaned
  • 3 oranges, peeled and sectioned
  • 1 large Ruby Red grapefruit, peeled and sectioned
  • 1 red bell pepper, diced
  • 1/2 cup thinly sliced red onion
  • 1 jalapeño pepper, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup grapeseed oil
  • 1/3 cup cider vinegar
  • 1/3 cup fresh orange juice
  • 1/4 to 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Red Lettuce leaves

Garnish: fried plaintains (these can be purchased)

Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat. Combine oranges and next 10 ingredients in a large bowl. Add lobster, tossing until well blended.

Spoon mixture into lettuce-lined martini glasses or small bowls. Garnish with plantain slices if desired.

BON APPÉTIT

Filed Under: Recipes

Summer cooking, as easy as pie!

July 8, 2014 by Chef Laura Whalen Leave a Comment

Summer is in full swing so the last thing we great cooks want to do is spend our time indoors, slaving over a hot stove.  Let’s talk about some make-ahead, easy-prep meals that will delight everyone in your life.

Easy Southwestern Tortilla Pie

6 servings

  • 1 (15 ounce) container Part-Skim Ricotta Cheese
  • 1 cup your favorite Salsa (I like Pace Medium)
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8 ounce) package Shredded Mozzarella Cheese, divided
  • 8 flour tortillas (8 inch) , divided
  • 1/2 cup light cream

DIRECTIONS:
  1. Spray 9-inch deep-dish pie plate or springform pan with no stick cooking spray.
  2. Mix ricotta cheese, salsa, black beans, spinach and 1 cup of the mozzarella cheese until well blended.
  3. Layer tortillas, 1/2 cup of the ricotta mixture and 1 Tbsp. of the cream in pie plate; repeat layers until all ingredients are used.
  4. At this point the dish can be covered and refrigerated for up to 4 hours, bring close to room temperature before baking.
  5. BAKE at 375 degrees F for 20 minutes. Sprinkle with remaining 1 cup of mozzarella cheese. Bake an additional 5 minutes. Cut into wedges. Serve with additional salsa, if desired.

This Tortilla Pie would be great served with some corn-on-the-cob slathered with chili-butter and a squeeze of fresh lime juice.  A slice of watermelon for dessert would perfect the picture.

Summer Vegetable Parmesan Pie

Serves 6

  • 3 cups fresh or frozen corn kernels — thawed
  • 5 small zucchini — julienned
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh dill weed — chopped
  • 2 tablespoons unsalted butter — melted
  • 4 medium tomatoes -1/2-inch slices
  • 3/4 cup Parmesan cheese — freshly grated
  • 1/3 cup dry bread crumbs (I like Panko best)
  • 2 tablespoons olive oil
DIRECTIONS:

Preheat oven to 375°F.
In a 13×9-inch glass baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, dill, and melted butter. Toss to coat vegetables. Spread the vegetables evenly and top with a layer of sliced tomatoes. Sprinkle with the remaining salt and pepper.
In a small bowl combine the cheese and breadcrumbs. Sprinkle this mixture evenly over the tomatoes and then drizzle with the olive oil.                                             At this point the dish can be covered with plastic wrap and refrigerated for up to 6 hours ~ bring to room temperature and proceed.
Bake the pie for 30 minutes or until the cheese is bubbling. Remove it from the oven, and let stand for 5 minutes before serving.

This would be a delicious vegetarian dinner served over whole-wheat linguine or as a side dish for something a bit more decadent…like delicious home-made Macaroni & Cheese!

BON APPÉTIT

Filed Under: News

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  • Back to school and back to the dinner table…
  • Banh Mi Sandwiches w/Pickled Vegetables
  • Summer Salads can be a Meal
  • Quick and Delicious Picnic Food
  • Martinis anyone…?

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