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Comment by phillip Dell on January 6, 2010 at 8:41pm

Yum! I LOVE this type of food. I will be making all kinds of mediterranean street fare tomm for a client:)

Comment by Camille S. Finley on January 6, 2010 at 10:40am

Cooked a great dish yesterday in slow cooker:

Chicken
Chickpeas
Sweet Potatoes
Tomatoes
Red onion
Pepper
Sprinkle of sea salt
Cumin
Ginger
Oregano
Tumeric
Homemade vegetable broth

Served with herbed couscous and a sprinkle of cayenne for extra kick!

Yummy, healthy and delicious!!

Comment by Camille S. Finley on December 31, 2009 at 12:08pm

Hi Phillip;

Your food sounds delicious! Yes, black-eyed peas are a must, it is also believed that putting a few in your pockets and in the corners of your home are good luck. I leave a a few out for people to take.

Also, besides the chicken/white bean chili ( which is delicious & healthy) I have now included artichoke pizza with a whole wheat tortilla crispy crust, roasted red peppers, almonds and low-fat cheese.

Also, the seafood is grilled shrimp mixed with celery, chives, and a small amount of low-fat mayo with butter lettuce (in name only) on small whole wheat thin baguettes (2" in size).

Finally, followed by a great breakfast and workout tomorrow am...Happy Holidays!!

Happy Holidays!!

Comment by phillip Dell on December 30, 2009 at 9:33pm

Hi Camile! Sound's like you will be having a very tasty New Year's this year:) I will be cooking for a party!

Some of my items include transformed versions of Beef wellington, duck confit w/ mushroom duxelle in baked wonton and frizzled leeks, baked wrapped figs. Plus much, much, more.

Every new year everyone should be having black-eyed peas to bring them good luck! For this party, I will be making "cowboy caviar" and serving it with baked flax chips. I made a "metabolic" salsa today for my corporate clients. I love salsa in any form. There is so much you can do with it:)

I agree with you on eating healthy. IMO there is no reason to have to blow it. Why not just start the year off right! Right?

Comment by Camille S. Finley on December 30, 2009 at 10:59am

Share your health New Year's Eve and day food, fitness & snacks...in the planning stages of mine. I know seafood and veggies is a big part. Also, ground chicken chili which I am making now, I make the beans from scratch as well as the salsa and baked tortilla chips. Love to eat healthy on NY's!!

Comment by phillip Dell on November 25, 2009 at 11:02pm

Cook a bunch then have some for other meals:)

Comment by Camille S. Finley on November 25, 2009 at 10:24pm

Thanks Phillip, I agree, they are delicious and easy to cook I just noticed the recipe calls for 4 brussel sprouts, how could you cook just 4? LOL!! I will definitely cook more than four and add the shallots, etc., that you suggest.

Comment by phillip Dell on November 25, 2009 at 9:57pm

lol...I'm eat Brussel sprouts as we speak:D Great looking recipe! Thanks for posting it Camille!

I like to caramelize some shallots, onions, garlic and chopped rosemary in olive oil. Then add quartered brussels and cook until slightly caramelized as well. Just before finishing splash with a little stock to help steam them. Easy and delicious everytime:) Season to taste.

Brussel sprouts are simply excellent when prepared correctly. Most people don't like them, because they were cooked wrong the first time they had them.

Comment by Camille S. Finley on November 25, 2009 at 6:42pm

Found this Thanksgiving recipe, try a soy cheese, low fat version cheese or reduce the amount to keep the calories low. Sounds delicious and healthy!

Golden-Crusted Brussels Sprouts RecipeThis is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese. Finished them off with some toasted hazelnuts or a nut of your choice.

4 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4.

Comment by Chris Nally on October 14, 2009 at 2:43am

Yes berries fo all types are in season here Phil, and oranges to die for, well all fruit, lots of Kiwi fruit as well, amn I love summer , salads you can put anything in, I am hungry now I off to the fridge tis 2-42 PM Wed afternoon as I write this
be happy guys

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