Local Chicken with Kalamata Olives, Roasted Red Peppers in a White Wine and Lemon Sauce

LOCAL CHICKEN WITH KALAMATA OLIVES, ROASTED RED PEPPERS IN A WHITE WINE & LEMON SAUCE 

This has grown into a favorite in our house and is now on regular rotation.  My kids absolutely flip over this especially over pasta with a touch of Parmesan.  This was a huge hit with my hubby too as he gave this a huge thumbs up.  I personally love it as it is super versatile as it can be served over pasta, over rice or on its own and can be adjusted to each person as you serve it.  It also can be adapted to be vegetarian by simply omitting the chicken and kept completely dairy free by omitting the butter and just adding an extra tablespoon of olive oil.  I will tell you the sauce alone is lick the pan worthy lol.  The most fabulous part is that this is a one pan dish that takes under 30 minutes to make which means little clean up. Yes!!  This is the most important part as we are all looking for yummy family dinners that don’t require a lot of time in the kitchen which means more time hopefully for gathering and connecting around the table.  I know personally as a busy momma of two beautiful babes, chef and business woman this is important.  My goal is to always help others find this.

EQUIPMENT:

Large Sauté Pan

Wooden Spoon

Measuring Cup

Measuring Spoons

INGREDIENTS:

1 tbs extra virgin olive oil (or 2tbs if you want it to be dairy free, simply omit the 1 tbs of butter)

1 tbs grass fed cultured butter

3 sprigs fresh thyme (1 tbs of dried thyme can be used is fresh is not available)  

3 cloves fresh garlic peeled and minced 

3 boneless skinless organic chicken breasts sliced 

3 tbs fresh parsley washed and minced 

Pinch of sea salt

Freshly ground black pepper

1 cup white wine

Juice of one lemon

1 cup roasted red peppers sliced (the red peppers from the jar in their juice)

1 cup kalamata olives

METHOD:

Take a large sauté pan and place the heat on your stove top to medium heat, then add butter and olive oil.  Once the butter begins to melt add fresh thyme.  Sauté for 1 minute to infuse the oil, then add garlic and continue to sauté for another 3 minutes.  Add sliced chicken, fresh parsley, sea salt and pepper.  Sauté 8 minutes till the chicken is mostly cooked then add white wine, lemon juice, sliced roasted red pepper and olives.  Bring the heat to high then once it begins to boil, immediately reduce to low and simmer for another 10 minutes till chicken is fully cooked and all the flavors come together.  This can be served on it’s own with a big salad or over pasta or rice with a sprinkle of Parmesan.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 

Method:

Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery

Organic Cumin & Chili Veggie Burgers


“Cooking is a continual opportunity to connect with your senses.  When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted.  I dare say it might be one of the most beautiful ways to extend love and nurture others”

I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation.  As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.

When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency.  This however is not your typical veggie burger and this recipe is a huge success in our house.  My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways.  Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms.  The options are endless.  I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.

Chefs note ** You will need a food processor for this recipe.

2 tbs organic olive oil

1/2 half of an organic onion peeled and minced

2 cloves organic garlic peeled and minced

1 tbs ground cumin

1 tbs ground chili

1 tsp sea salt

freshly ground black pepper

1 cup raw organic walnuts

2 cans organic pinto beans or kidney beans drained

2 organic eggs

1 cup gluten free bread crumbs or regular bread crumbs  (please have extra set aside to reach proper consistenacy)

 

In a large skillet, place heat on medium and add olive oil.  Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts.  Continue to cook for an additional 5 minutes.  Once cooked, set aside briefly.

Take your food processor and make sure the chopping blade is inserted in the center.   Add the drained canned beans, eggs and the walnut/onion mixture.  Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl.  Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands.  This recipe will yield a total of 8 burgers.  I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.

Once your ready to cook the burgers.  Take a large skillet and add 1 tbs of oil, then place your heat on medium.  Brown on one side then flip the burger to the other side  (approx. 4 minutes per side).  Serve on buns or over a salad with your favorite fixings.

Enjoy! – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Slow Cooked Whole Chicken with Cranberries, White Wine and Fresh Herbs

I love one pot cooking especially in the fall when the kids schedules are jam packed with a myriad of after school activities.  It allows me to cook this in advance, let it rest and then gets a super nourishing dinner on the table super fast that we can all sit down to.  This recipe is incredibly versatile too as I love incorporating whatever seasonal veggies or fruits are in season at that time of year.  As we know, fall is the beginning of seasonal produce such as apples, cranberries as well as the first appearances of oranges as we drift towards winter.  I want you to take the “idea” of this recipe and then use it throughout the year by switching the herbs, fruit, veggies and even the liquid used.  I chose to use apple cider for this recipe because it is in season but chicken stock can be substituted, red wine.  I think you get the idea.  This particular dish was a huge success!  Everyone absolutely loved the sweetness that the apple cider, oranges and the cranberries slow cooked in white wine gave the recipe.  I served this with a buttermilk garlic puréed celeriac which really finished this dish off.

We can eat nourishing meals that are also absolutely delicious by just getting a little organized and then making the commitment.  You will be honoring yourself as well the gift of coming together and gathering around food.  I can not say how many times that true magic is shared around our table over food.  This is where a lot of the connection happens and it is invaluable.

** Chef’s note:  You will need an oven safe pot with a lid

Preheat your oven to 400

Ingredients:

1 whole organic chicken

1 organic organic washed and sliced

1 cup local organic cranberries

2 bay leaves

4 sprigs organic thyme

4 sprigs organic rosemary

2 tbs herbs de provence

4 cloves organic garlic peeled and diced

1 onion washed, peeled and diced

3 organic carrots washed, peeled and diced

2 organic celery ribs washed and diced

1 cup white wine

1 cup apple cider

2 tbs maple syrup

sea salt

freshly ground black pepper

2 tbs organic ghee, butter or olive oil

 

Wash your chicken and rinse the cavity then pat your chicken down till dry.  Rub the chicken with sea salt, freshly ground black pepper and herbs de Provence.  Rub the cavity with sea salt.  Take a large oven safe stock pot with a top and add ghee, butter, or oil and place the heat on medium.  Add the seasoned chicken to the pot and cook 5-6 minutes on each side till golden brown.  Remove chicken from the pot and briefly set aside.  Now add onions and cook approx. 8 minutes till golden brown, then add garlic, celery, cranberries and carrots and cook approx. 5 minutes more.  Now add the chicken back to the pot then add the apple cider and wine.  Let simmer for two minutes then drizzle the top of the chicken with maple syrup.  Take the ends of the sliced orange and squeeze the juice over the top of the chicken.  Then place the rest of the sliced oranges over the top of the chicken along with the rosemary, bay leaves and thyme.  Place the top on the pot and place in the oven at 400 for 15 minutes, then reduce to 275 for one and a half hours.  Remove from oven and let rest.  Serve and enjoy with mashed potatoes, mashed turnip, celeriac and/or a big salad.

-Chef Emery oxoxoxo

Organic Gluten Free Oatmeal Apple Banana Bread with Pecans, Sunflower Seeds and Flax

I tested this recipe the other day and it is super delicious!  The nutty crunch of the sunflower seeds, flax and pecans paired with the sweetness of the apples and bananas is really lovely.  This is especially delicious with some almond butter and a cup of tea!

While I was making this bread, it made me think of this quote that I love by Alice Waters, “It’s around the table and in the preparation of food that we learn about ourselves and the world”.  It truly captures everything I believe about cooking and what it can be.  My  daughter and I made this bread together and found great pleasure in the measuring, blending, smelling and tasting.  There are distinctive bonds formed when we gather to create delicious meals and enjoy them together.  It is in this gathering that I believe we find a piece of ourselves, our bond with others and nature.  I encourage you to do the same.

Please enjoy this recipe and if you love it share it and tag me on instagram@emery5

Ingredients:

7 packages of gluten free organic qia oatmeal
1 tsp baking powder
Pinch of sea salt
1 tsp real organic vanilla extract
1 tbs organic cinnamon
1 tsp fresh nutmeg
2 organic bananas mashed
1/2 cup real organic maple syrup
1/2 cup organic apple sauce
3 tbs organic grass fed ghee
3 local organic eggs
1/2 cup sunflower seeds raw unsalted
1/2 cup raw pecans
2 tbs organic flax seeds

Preheat oven to 375
Take a small bowl, add mashed banana, apple sauce, maple syrup, vanilla extract and eggs.  Whisk with a fork till fully combined then set aside briefly.  Take a high speed blender and add all 7 packages of oatmeal into the blender.  Place your blender on the high setting and blend until it forms into flour.  Add the oatmeal flour to a large bowl, then add baking soda, sea salt, cinnamon and freshly grated nutmeg and use a fork to fully combine the ingredients.  Now add the oatmeal flour mixture to the wet banana mixture.  Gently combine (do not over mix or bread will become tough) then add sunflower seeds and pecans ( save a few pecans and sunflower seeds for the top of the bread).  Gently mix the seeds and pecans through the batter then use a spatula and pour batter into a greased bread pan.  Then, sprinkle flax seeds and additional sunflower seeds and pecans on top. Bake at 375 for approx. 50 to 55 minutes till golden brown. Enjoy!

-Chef Emery Oxox ❤️❤️❤️

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

 

Organic Tomato Bolognese


People often say to me that looks really delicious but I don’t have the time to cook like that or that will take me too long to make.  I truly believe that with a little organization, meal prep and consistency, we can all get there.  Trust me, as a very busy business owner, professional chef and managing two children’s very busy schedules, I get that it can be absolutely overwhelming.  I feel overwhelmed myself but I have specific daily tools that have really helped me such as a weekly schedule of what’s happening in my calendar, a free grocery app on my phone that helps me organize my weekly grocery shop list and then some meal planning.  I set one day out of the week to grocery shop and vaguely plan menu “ideas” and then I just commit to it.  There are some weeks I don’t even have time to plan menu ideas but because my fridge is organized and stocked with fresh real food, there is always something to quickly assemble and get on the table.

My hope is that these tips can help you get there too because when we take the time to sit down for a meal, slow down, connect with our family and make real food a priority everything just gets better.  The difference is startling and leaves me with more mental and physical energy for my job, mothering as well as for fitness.  We can all get there, it just requires a little focus and discipline.

Now onto this delicious easy recipe!!  This is super easy to do and especially delicious this time of year because it’s tomato season!!  My kids literally squeal over this and ask for it at least one a week.  It also can be made in larger batches and frozen so that you can get several meals out of it.  I love the versatility of it as it can accommodate varying diets.  For example,  I always put the kids over organic gluten free tinkyada pasta penne or spaghetti but sometimes for myself I will put this over sautéed seasonal zucchini ( another great way to use up that overloading seasonal produce this time of year ). Whatever way you like it, this is super easy to do and will get dinner on the table fast.  This can also be adapted to be vegetarian/vegan by simply omitting the meat which would be delicious as well.

 

Organic Tomato Bolognese

2 cans organic crushed tomatoes 28.2 oz or 9 large fresh organic seasonal tomatoes washed and cored

1 organic white onion washed, peeled and diced

2 cloves organic fresh garlic peeled and minced

2 organic dried bay leaves

1 tsp organic dried oregano

1 tsp organic dried basil or fresh basil can be used as well

1 tsp dried organic red pepper flakes ( optional ) sometimes I omitt this for kids as it makes the sauce slightly spicy

1 lb organic grass fed ground beef or ground turkey can be used

2 tbs organic olive oil

1 tsp sea salt

freshly ground black pepper

2 tbs organic tomato paste

2 cups of water ( I generally rinse the cans of crushed tomatoes  and then add the water to the sauce so there is zero waste ) ** you will need to add the water though if using fresh tomatoes

 

If using fresh tomatoes, you will need a high speed blender.  Wash and core the tomatoes then slice with a knife into smaller pieces.  Add to your blender until they are completely crushed.  Set aside briefly.

Take a large stock pot and add olive oil then place the heat on your stove top to medium.  Once hot, add oregano, basil, red pepper flakes and minced onion.  Cook approx. 8 minutes till onions are translucent then add garlic.  Cook another 2 minutes sautéing quickly so the garlic does not burn.  Now add ground beef or ground turkey and season with sea salt and black pepper and continue to cook approx. 8-10 minutes till the meat is fully cooked.  Now add freshly crushed tomatoes or the two cans of crushed tomatoes, bay leaves along with the tomato paste.  Then add water and increase the heat on your stove top to high and bring the sauce to a quick boil stirring frequently.  Once the sauce comes to a boil, reduce immediately to a low heat and let simmer with the top off the pot for approx. 30 minutes.  The liquid or volume of the sauce will reduce and thicken which is what you want.  Your sauce is ready!

The sauce can be served immediately or placed in airtight containers and be frozen once cooled for future use.  Optimally, this sauce gets better and better as the flavors come together so it can be made a day ahead then served the next day.  It is still fabulous the day of though and especially delicious with copious amounts of Parmesan Reggiano.    Serve over your favorite pasta or zucchini zoodles and dinner is served!

Xoxo -Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Why Cooking Can Be A Meditative Practice

I believe in a current culture where we are constantly overloaded with media, technology, smart phones, fast food, processed food, there is a growing disconnect.  This disconnect not only disconnects us from ourselves but from each other and from nature.  Food and cooking can be one of the quickest, easiest ways we can connect with nature and slow down.  I especially enjoy working, teaching and watching this with children.  It is incredible to see the instant connection that children make when cooking. They smell, touch, taste and explore through their preparation of the meals.  You can see the instant connections made within themselves and others through this process.  We need to be teaching children this because they will be the stewards of our planet.  They will be the decision makers on topics such as climate change.

There has never been a more important time for children or adults to be connecting with real food.  There is a deeper facet to cooking which is the ability for it to evoke instant presence of mind.  Cooking can be an amazing, powerful tool in helping us discover quiet time and focus. There is a mediative quality in the preparation of food.  Now that summer is almost upon us, I encourage you to find a farmer’s market and walk and explore it.   Take in the smells, touch and feel the produce.  Use it as an opportunity to slow down.  Bring the food home and prepare it.  Simply focus on touching the food and use your intuition to prepare it through quiet exploration.  As Julia Child says, “No one is born a great cook, one learns by doing”  So get into the kitchen and get creative, make mistakes, have fun and use food as a way to bring more peace into your life.

I always say, cooking does not have to be complicated to be absolutely delicious.  People often get intimated easily but I encourage you to just practice.   I also believe that when food is sourced well, it does not need a lot.  Have you ever tasted a ripe tomato of the vine in summer?  It’s so delicious simply on it’s own!  I use this as an example because cooking and connecting with real food is truly is one of the most beautiful ways we can align with nature.  Our bodies were designed to eat this way.  When we connect with real food that is sourced sustainably, locally and organically, we also help mother earth.  We are helping support agriculture that is enriching the earth’s soil rather than depleting it.  This is crucial to the future of the health of our planet.  It is one of the factors that is directly effecting and impacting climate change and effects all of us.

As an organic chef, my heart is rooted in food and helping people understand that we can make a difference through our daily food choices and practices.  Alice Waters says, “I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.”  I love this quote because it is so true.  Our food choices have a cyclical nature.  Which leads me to the truth that we are all connected.  We empower change one by one by one and people open people.  When we use food and cooking as a way to practice mindful connection, we just feel better overall and it is such a simple way that we can be a part of making a difference.

On a final note I want to thank everyone once again for all the support with my cookbook.  I have only 8 copies left so if you would like one, you can order directly through me.  Go to my website at www.chefemery.com and submit a form on the contact page.  They are $45 which includes shipping within the United States and I will ship it directly to you!!  It is a great resource to help you get cooking.  oxoxoxo Chef Emery

 

Dark Chocolate Easter “Bird Nests”

It is that time of year and I wanted to come up with a fun idea with the kids that was delicious and actually good for you or at least not going to set you back.  We all know that for many, Easter equals hijacking your child’s basket when they are not looking and devouring endless amounts of Peeps, Cadbury Creme Eggs, and the ultimate kryptonite those Cadbury mini eggs with the crispy outer shell.  I am clearly getting of track but I know you get it, lol!!  I do believe the holidays are meant to be enjoyed and I always think it is fun to do something a little special around the holidays with food, especially with your kids.   I always believe it is a beautiful opportunity to build lasting memories and traditions.

These are so easy to do and my daughter especially loved it!  The fun part is you can chose whatever chocolate you love so it does not necessarily have to be dark chocolate.  I used one bag of organic Equal Exchange bittersweet 70% dark chocolate.  If you do the recipe exactly as shown below, it is a fabulous Easter treat that is not full of refined sugar and is full of the powerful benefits of dark chocolate.  They taste like the most delicious version of an almond joy as it is that perfect combination of dark chocolate mixed with flaky coconut.

Dark Chocolate Easter “Bird Nests”

You will need one muffin tin for one dozen

Unbleached Baking Cups or Cupcake liners ( I like the company Beyond Gourmet as they are made with 100% unbleached paper)

10 oz of dark bittersweet chocolate 70% or whatever chocolate you prefer to use

1 cup unsweetened shredded organic dried coconut

1 package of organic Surf Sweet organic jelly beans ( I love this company because they are organic and made without any synthetic dyes )

Take the muffin tin and line each one with a baking cup.  This is a great job for your little one to do.  Then take a double boiler or two pots.  Fill one of the pots with water, then place the other pot on top.  Take your chocolate and pour it into the top pot.  Place your heat on your stove top to medium and place the double boiler or two pots on top.  Your chocolate will slowly begin to melt.  Make sure to occasionally stir the chocolate as it is melting and remove from heat once completely melted.  Pour a small amount of chocolate into each baking cup.  Once all the baking cups are full take a spoon and press the chocolate along the sides so that when the chocolate dries it will give that “nest like” appearance.  Now sprinkle the unsweetened coconut flakes on top of each one.  Be generous and once again kids really love doing this.  Once you have added coconut to each nest to speed the process up place the muffin tin in your refrigerator for 30 minutes.  Check to make sure the chocolate is firm and if it is remove.  Peal the baking cup off of each chocolate nest ( be careful so you maintain the edges of the nest.) Once you have peeled all of the baking cups off of all of the chocolates place on your favorite plate.  Now it is time to decorate!  Let your children place a jelly bean or two on each nest.

This is so fun!  Tag me on instagram @chef_emery so I can see how your recipe turned out and if you enjoyed it share this blog recipe with others!

Enjoy and Happy Easter!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Grass Fed Marinated Flank Steak Recipe

I learned this recipe at a very young age as our home was built and gathered around food.  My parents occasionally catered out of the home and my father even at one point left his job and took a full time position as a chef.  My father was always a natural in the kitchen and had that “je ne sais quoi ” if you know what I mean. He would let me watch as he prepared the food and there were so many lasting memories imprinted.  I learned so much through the process of watching, preparing, touching, smelling and tasting food.  To be honest, it was one of the few and rare ways our family gathered in a peaceful fashion.  It was a place of solace and where I learned to find my quiet, my waking meditation.

This recipe always was and continues to be one of my favorites.  It is so versatile throughout the entire year as I simply adjust what I pair it with depending on the season.  With summer in our not too distant future and BBQ grills in full effect, dinner can be on the table super fast with little clean up which I love (especially on busy days as a chef at my business The Harborage Inn ).  On hot summer nights, we love it with a big green organic salad with all the beautiful seasonal produce that is in full swing.  It is also lovely with potato salad and/or pasta salad especially if you are hosting a get together!  In the cooler months, I will often pair the steak with examples such as baked potatoes, sweet potato fries and mashed celeriac root just to name a few.  The options are honestly endless!

Asian Style Marinated Flank Steak

One 1 to 1.5 lb grass fed beef flank steak

1 large knob of fresh ginger washed and sliced

2 cloves of fresh garlic peeled and smashed

1 tsp sea salt

freshly ground black pepper

the juice of one fresh orange

2 tbs local raw honey

1 cup gluten free low sodium tamari or soy sauce

 

Place the steak in a large glass container.  Add all of the above ingredients and cover.  Let marinate overnight if possible or at least for 4 hours.  I generally prep this out the day before we plan on eating it and it literally takes 5 to 10 minutes to do so.  On the day of serving, preheat your grill to high.  Remove steak from marinade and once grill is hot place the steak onto the grill.  Cook on one side for 4 minutes, then flip to other side and continue to grill for another 4 minutes ( you can increase the time per side.  The suggested time is for a medium rare steak ).  Remove from grill and let rest for at least 8 minutes.  Slice the steak following the grain of the steak (the wide side of the steak) then serve immediately.  Enjoy!

This recipe and the recipes to many of the sides can be found in my Heartfelt Cookbook which can be ordered on my website at www.chefemery.com under contacts simply submit a form and I will send it directly to you!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️