This is really simple. I’m known for explaining things in my own odd way. Therefore, you may have to read excerpts a couple of times. I want you to because it is not really as complex as you, or anyone else, would like to make it. Quite simply, you eat what you know is right, get off your butt, turn off the TV, and don’t live in front of the computer.
Vogue Vegetable Seasoning.
Vogue Vegetable Seasoning. Louisiana's Favorite salt free blend. Vogue Vegetable is not just for Veggies anymore! No Salt Enjoy Your Food again. Whats in it?
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With two young children of my own kids health is very important. Parents it is very hard these days to keep our children healthy and active but we must do it. The beast way to start is at the dinner table as a family.
"Let my food speak for my past and my passion speak for the future” - Chef Ed
Food waste is treated in a Waste=Food system. This means that it is saved with other biodegradable waste to feed the compost pile which, when broken down, is used as fertilizer for the fresh produce grown at chef Eds garden. Other vegetables are supplied by local farmers and local organizations, adhering to ChefEd's "fresh and local grown produce only" policy.
Holly Gioia is our Green project consultant. Miss Gioia has a Masters in Business and Sustainability from Duquesne University in Pittsburgh, PA and visits the site personally twice a year. hgioia@gmail.com
Did you Know? Chef Edward Rhinehart CCP, FMP, CRFC is a culinary educator, cook book author, and owner of Chefed preferred products. He writes recipes consults for restaurants. Carves fruit sculptures for special events.
Chef Ed has joined a partnership for a healthier America started by First Lady Michelle Obama, has an ambitious national goal of solving the challenge of childhood obesity within a generation so that children born today will reach adulthood at a healthy weight.
View site in mobile friendly format! Enter chefeds.mobi
Carrot Soup - Vegan
10 carrots, roughly chopped
5 celery sticks, cut into pieces
3 cloves of garlic, chopped
1 large onion, chopped
4 cups of water
1 tablespoon of olive oil
½ teaspoon curry powder
1 teaspoon Cajun seasoning
Salt
Heat olive oil in a frying pan. Cook chopped garlic and chopped onion for 4-5 minutes. Add a teaspoon of curry powder, stir. Add all of the remaining ingredients except salt and cook until the vegetables are tender. Mix in a blender until the soup is smooth. Add salt to taste and serve.
You may also add hot sauce or fresh herbs.
Chef Ed's Half Baked Wings and Potato Skins
Ingredients:
4lb. bag of chicken wings
1 1/2 Gauex Garlic Hot Sauce
2 Tablespoons local honey
1/2 cup lemon juice (fresh squeezed)
1/2 stick butter, melted
5 oz. container of Vogue Veg Seasoning
Preparation:
Spread wings in the bottom of a baking dish. Mix all other ingredients in a bowl and pour over wings. Bake at 400 F for an hour or until meat falls off the bone.
Light Potato Skins
Ingredients:
4 small russet potatoes
1/2 cup reduced fat shredded cheese
Paprika
1/2 cup fat free sour cream
2 scallions, white part only, thinly sliced
Preparation:
Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40 - 50 minutes in a 425 degree oven). Allow potatoes to cool. Cut in half lengthwise, scoop out flesh, leaving a thin border next to skin.
Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.
Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.
Serve with dollops of sour cream and scallions sprinkled on top. Serves 8
Friday, December 22, 2006 Chefed's Chicken
INGREDIENTS
Chicken Fresh not Frozen!!! One de-boned Chicken Sprinkle with ChefEd's Original Seasoning Blend Salt and Pepper to taste
Bacon Wrap 1-pound thick cut bacon out flat
Dressing 2 cups chopped Louisiana sweet onions 1 cup Louisiana bell peppers 1 cup Louisiana celery 1 bunch Louisiana green onions - chopped 1 bunch Louisiana parsley - chopped 6 cloves garlic roughly - chopped
PROCEDURE FOR DRESSING
melt 1/4 pound of butter in cast iron skillet/pot add seasoning and cook for 15-20 minutes or until well softened Add 1-pound raw ground pork sausage, casing removed. Cook. Add 1 pound of your favorite seafood make sure it is fresh Louisiana!! Cook. Add 2 cups cooked non- sweet corn bread crumbled and mix well. Set aside to cool. PROCEDURE FOR CHICKEN
Preheat oven to 220 F Once dressing is cooled, stuff deboned chicken with it. Wrap the chicken with butcher's twine to keep dressing from falling out during cooking. Place the chicken breast-side up and top with strips of bacon. Bake for 10 hours. (Slower is better!!) Let rest for 10 minutes (This allows the juices to redistribute throughout the chicken and will keep it from drying out.) Carve, serve, ENJOY!!
Monday, August 8, 2005
Heirloom Organic Tomato Pasta from Chef Ed
Two Servings
8 oz. whole wheat pasta, cooked in 3 cups boiling water with 1 tsp sea salt. Rinse until cold
INGREDIENTS
2 Tbs chopped fresh herbs: basil, rosemary, thyme 3 cloves garlic, chopped 2 cups diced herloom tomatoes 1 cup baby greens (washed and cleaned) 4 thinly sliced crimini mushrooms 1/4 cup olive salad 1/8 cup Chablis wine 1 oz. shaved pecarino Romano cheese 2 Tbs good extra virgin olive oil salt and pepper to taste
PROCEDURE
Heat oil and add in products one at a time. Save tomatoes until last and then add just to heat tomatoes, not to cook them Then, toss in pasta and serve. Other available veggies can be substituted!
3-Minute Healthy Pizza from Chef Ed Friday, January 12, 2007
Use some French bread cut in thin slices and add a little natural tomatoes paste. REMEMBER: Most kids don't like green stuff or anything that looks like parsley on pizza.
PROCEDURE
Set oven on 450. Wrap a cookie sheet with foil and set it in the oven. (Empty) Then build your quick and easy healthy pizza. Place in oven for six minutes or until cheese is nicely melted. This is a great recipe for the toaster oven!