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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.
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
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. |
| Lets Get Green! |
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.
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
Enter chefeds.mobi
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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.
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
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!!
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!
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
INGREDIENTS
Pita Bread or whole grain flat bread
Thin sliced Louisiana Tomatoes
Fresh Basil
Diced Bell peppers
Thin sliced fresh garlic
Diced sweet onions
Fresh mushrooms
Louisiana Crab meat
Fresh Louisiana Shrimp
Sun dried tomatoes
For the Kids:
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!
Friday, January 12, 2007
INGREDIENTS
Pita Bread or whole grain flat bread
Thin sliced Louisiana Tomatoes
Fresh Basil
Diced Bell peppers
Thin sliced fresh garlic
Diced sweet onions
Fresh mushrooms
Louisiana Crab meat
Fresh Louisiana Shrimp
Sun dried tomatoes
For the Kids:
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!
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