A Very Veggie Christmas

Fresh parsnips ready to be transformed!

Christmas is such a busy time of year--sometimes you have to make the choice between wrapping presents or preparing a feast for the family. This year, one of my clients decided she'd like to have her cake and eat it too. Enter Nourish Personal Chef service! I agreed to cook her traditional Christmas Eve Feast, taking into consideration her vegetarian preference. We came up with a menu of dishes to please everyone, including a favorite family request.

The kitchen was smelling good, and my client was happily wrapping a few presents, then left to have a special lunch with a friend. When she returned, her kitchen was spotless and these dishes were ready to go...

Butternut Squash Risotto with Fried Sage Leaves

Sweet Potato-Carrot Casserole

Green Beans with Shallots and Red Peppers

Roasted Parsnip Bread Pudding

Crustless Pumpkin Pie

The beautiful orange of the sweet potato-carrot casserole before finishing off with 
the brown sugar and pecan topping.

This family favorite, roasted parsnip bread pudding, was decadent with cream and eggs.
Freshly baked bread and thyme sprigs from my garden pushed it over the top!

A meatless menu definitely does not mean boredom! My tastebuds are jumping, just thinking about these dishes. Wouldn't you have liked to receive an invitation?

Alabama Heritage Cooking Contest

I again had the honor of being a judge for the Alabama Farmers Federation’s annual state Heritage Cooking Contest. This year the theme was cookies. When my friend, Kim Earwood, asked me to judge and told me I’d be sampling about 30+ different cookies, I thought I was dreaming! Cookies are probably my favorite thing to eat.

We tasted many delightful confections, but finally made the decision to award first place to Ms. Dawn East of Cherokee County and her Butter Pecan Bars. These are a perfect treat with the crisp autumn air we’ve been blessed with…early for us down here in the Heart of Dixie! Make some this weekend and your friends and family will think you are quite clever.

Butter Pecan Bars
1 18-oz box butter pecan cake mix
1 stick butter, melted
1 stick butter, softened
3 eggs
1 8-oz cream cheese, softened
1 1-lb box powdered sugar
1 ½ cups pecans, chopped and toasted

Preheat oven to 300. Mix together cake mix, 1 stick melted butter and 1 slightly beaten egg. Press into a greased and floured 9x13-inch baking dish. Beat cream cheese until smooth. Add softened butter, 2 eggs and sugar; mix well. Pour over cake mix layer. Top with pecans. Bake for 1 hour. Cool and cut into squares.

Where the food is...

Laughter is brightest in the place where food is.

- Irish proverb

If that's the case, then put on your shades, because my house has seen a lot of food lately! Family and friends joined me for a great evening of food and conversation. We had so much fun just being together, telling stories, sharing ideas, eating... and laughing. There's nothing better than looking around and seeing people in your home smiling and laughing. They are well fed, happy, and relaxed, so they can enjoy one another. It's a little bit of heaven on earth to me. Somehow I think that's what it's going to be like when we get to join in the Great Feast one day.

Feast your eyes on this menu and these photos taken by my fabulously talented friend, Robyn.

Hot Bacon and Swiss Dip

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Mini Beef Wellingtons with Horseradish Cream

Mexican Shrimp and Grits

Summer Succotash

Lemon Pepper Zucchini Skewers

Watermelon-Tomato Salad

Cucumbers

White Mountain Bread

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French Mint Tea

--

Pound Cake Cookies

Death by Chocolate Cookies

Mini Beef Wellingtons

The buffet...where the food is.

I couldn't have pulled off this party without Mama!

My favorite photo--see how happy everyone is? Bright laughter, indeed!



Do you like having dinner parties, but don't enjoy the prep so much? You're in luck--Nourish will come right in and do the prep work for you! Then you can revel in the atmosphere and be a guest at your own party. Call me and we'll make it happen!

Who's Who

I'm getting to know the insides of a lot of different kitchens, and I love the stories they all tell! (I mean that in a good way, of course.) Seeing baby bottles out to dry, some doggie dishes for babies of the other sort, pretty dish towels, and my favorite, Who's Who On The Fridge. If your mug is on a family refrigerator, you've made it! You know you are tops on that family's list. (That or they're expecting you for a visit and want a few brownie points.) Generally people surround themselves with things that make them smile or inspire them. Here are a few loves on my fridge...

First off, we need to establish this fact: Southern Cookin' Makes You Good Lookin'. Friends in the Heart of Dixie, look around you! You are surrounded by beautiful people. If you are well-fed, you will be a lot happier, and doesn't that make for a good lookin' person? This sign was always a little affirmation as I made my way on I-24 through Tennessee, headed to college in Searcy, Arkansas.

Next is a Christmas scene from 1981 (or -2?) chronicling the beginning of my cooking career. Daddy--I mean Santa--stayed up most of that Christmas Eve putting together my orange and cream metal kitchenette. I even had a real cast iron mini-skillet! We still enjoy working in the kitchen together.

One of my most treasured photos is this one of my Aunt Deda. She was my Papa's sister, but she was like another grandmother to us. Miss Ada Margaret was a most excellent cook. This photo shows her making little cinnamon rolls. The left-over pie dough always became these delicious treats that we could eat without guilt any time. Aunt Deeder-Weeder always took time to do things the right way, and so her food was always the best. I always have her up as my Kitchen Muse. I love to think of her spirit being with me as I gin around in her favorite space.

I also have a few Dilbert cartoons that are horrifyingly realistic, some fab Chinese fortune cookie fortunes and souvenir magnets of my travels. A clean, neat refrigerator door was a nice, neat sight I used to think. Now I say, "Pish!" to that and fill it up with people and things that make me happy.

Who's on your fridge?

Giveaway Winner!

Thanks so much to everyone who entered! From reading your comments, you are all in serious need of my services. Even though today there is only one winner, I hope that we might be able to work together in the future.

So... the winner is J. Denise Murray! She says, "I would love a nourishing chef prepared meal because  I'm trying to lose weight to increase the years in my life, I drive 2+ hours a day to work & home, I drive additional hours & miles on the job, I have elderly parents to see after & by the time I get home the last thing I feel like doing is cooking. And...then the problem starts. Bags & boxes & drive-thrus are the quickest avenue to meals and the WORST as far as nutrition!"

You speak truth, my friend! Our society has made it too easy for us to eat badly. But with Nourish by your side, you can take charge of your well-being once again.

Also, in case you are wondering what became of Emily Thames and her bevy of fan club entries, she did get a consolation dinner on Friday night after all.  

I really appreciate all the encouraging comments, too. It means a lot as I start this adventure. And thank you again for taking the time to enter the drawing. Look for more opportunities later this year!

Supper giveaway!



Pastitsio and Fashoulakia. In English, that's a Greek lasagna
of beef, pasta and cheese with a creamy white sauce,
and the classic Greek green bean dish.
The green beans' piquant taste pairs well with
the rich, delicious, comfort of the pastitsio.
And would you believe this plate has
less than 10 grams of fat?

We all know there's no such thing as a free lunch. There IS, however, such a thing as a free supper! Nourish Personal Chef Service is going to give away a free supper to one lucky winner. That is, an entree and a side dish tailored to your food preferences.

Here's how to win:

1. Like Nourish's Facebook page.
2. Leave a comment on the wall or on this blog answering the question "What would you like best about having a personal chef?"
3. Do this by August 12. Winner will be announced August 13.

Get an extra entry when you share this giveaway on your blog or Facebook profile! (Let me know so I can look too.)

Now, I know you'll have a million reasons why you'd like a personal chef, but just leave it at one for this drawing. For instance, a personal chef...
- goes grocery shopping for you
- plans your menu
- gives you 12-15 hours a week to do what you want to do rather than be in the kitchen
- cooks for you
- prepares food to meet your special nutritional needs (low-fat, gluten-free, etc.)
- offers a good variety of foods
- keeps you from cleaning a big kitchen mess...

And when you have delicious meals from Nourish in your freezer, you...
- don't have to go out to eat
- eat food prepared with your specific tastes in mind
- eat whenever it's convenient, 5 pm or 11:30 pm!
- get a hot meal on the table in about 15 minutes
- don't have to wash up pots and pans
- say goodbye to the question "what's for dinner?"

And these are just a few positives when you have a personal chef.

Will the Greek supper be your choice if you win? Good luck!

A song of satisfaction

We recently celebrated a birthday in the office. I brought in some Blueberry Lemon Squares, which happen to be one of my favorite things to make in the summer. Buttery shortbread, tart lemon and rich blueberries all sing together in delicious harmony! At the end of the day, there wasn't a crumb left. And I thought I heard an even greater chorus around me. Yes, the happy tummies of my co-workers were continuing to sing the Song of the Blueberry Lemon Squares! Joy, joy! Who knew a simple melange of butter, flour and sugar could transport one to such great heights?

Gentle reader, this is your lucky day. I am going to share this recipe with you so that you, too, can conduct a choir of buttery, sweet voices. You will spread joy, and you will come home with an empty dish.

Blueberry Lemon Squares
For the crust:
1 c butter, softened
1 c powdered sugar
1 tea. vanilla extract
2 c all-purpose flour
1/8 tea. salt

For the filling:
1/2 c sugar
3 Tbsp all-purpose flour
1 lemon (juice and zest)
1/8 tea. salt
3 eggs
2 c fresh (or frozen) unsweetend blueberries

Heat oven to 400 degrees.

To make the crust, coat 9-inch square baking dish with cooking spray. Use your mixer on low to beat together butter through vanilla until just fluffy. Add salt and flour and beat until mixture forms small crumbs. Press crumbs evenly over the bottom of the baking dish. Bake for 12-15 minutes or until lightly browned. Reduce oven to 350 degrees.

Meanwhile, make the filling. Use your mixer to whisk together sugar through salt and lemon zest. Add eggs and lemon juice, then whisk until smooth.

Spread blueberries in an even layer over crust. Pour the filling over the blueberries. Bake 30-40 minutes or until filling is puffed. Transfer to wire rack and cool completely. Cut into squares.

...do you hear the music yet?

Facebook

Nourish is officially on Facebook. Zip on over and Like me, be my Friend, whatever!
https://www.facebook.com/home.php#!/pages/Nourish-Personal-Chef-Service/153166048095060?sk=wall

Only 24 hours

My client this week is a lady I definitely identify with. Picture this...
- she likes to cook

- she's interested in eating healthy
- she wants to eat well, that is, delicious food
- she likes variety
- she has a great kitchen.

Sounds like the recipe for a good supper to me! But...
- she would have to cook for 1
- she is a busy professional
- she works hard and is tired at the end of the day
- she doesn't have time to think of a menu, shop for ingredients, cook supper, and then clean up
- she's on a first-name basis with the Zoes cashier.

Friends, we only have 24 hours in a day. Sometimes that's just not enough to do all that we really want to do. Take heart! There is no shame in realizing that you can't be a Super Hero. We do the best we can, but we all need a little help in some area.

Now aren't you glad I started this business? I can help you take care of that Monday-Thursday dinner time dilemma. My client's only dilemma now is what to eat first! With all these choices waiting for you in your freezer, what would you pick first?

Mexican Shrimp and Grits
A Southern favorite gets a South-of-the-Border twist with the addition of green chilies and Pepper Jack cheese.

Roast Beef Wellingtons
Baked Puff Pastry filled with a mixture of roast beef, Swiss cheese and mushrooms served with a horseradish sauce.
         Roasted Asparagus
         Asparagus roasted simply with lemon juice, olive oil, salt and pepper.

Pork Tenderloin with Fresh Peach Salsa
Juicy pork paired with a salsa of this summer’s freshest peaches and jalapenos.

Sundried Tomato and Goat Cheese Stuffed Chicken
A rich, fresh mixture of tomatoes and cheese take chicken breasts up a notch.
          Vegetable Ribbons
          Zucchini, carrots and sweet potatoes are thinly sliced and tossed with a touch
          of butter and herbs.

Linguine Smoked Turkey
Linguine with smoked turkey, green beans, green onions, tomatoes, cheese, and black olives all tossed in an Italian herb dressing.


Personally, I went ahead and invited myself over for Shrimp and Grits Night.
                                                                                                                                                                                  

Miss Jelly Bean

On my way to this past Saturday's cook day, my client called to tell me how excited her two-year-old was that Miss Leigh was coming to cook. "Is she going to bring me jelly beans?"

Well now, how could I pass that up? If a tot has you branded as the Bringer of Delectable Treats, then you have a bounden duty to uphold that reputation. So I went to the Jelly Belly cannister and picked out all the pink jelly beans--her favorite--to keep my good name.

But I did leave the family with more than just sweets. While it was stormy outside, I cooked up my own storm inside with the full 4-servings of 5-entrees service. Since one person in the family is a little particular about whole vegetables, I made sure to keep them pretty small. Whereas in a Beef Stroganoff one might see large, lovely slices of Baby Bella mushrooms glistening with gravy, I chopped up those slices to a more easily digestible dice. We still have the flavor and nutrition, but personalized for my client's taste.

Check out this menu...

Fish Filets with Florentine Topping
Fish with a creamy spinach and Parmesan Cheese topping
     Baked Vegetable Rice
     A colorful and flavorful baked rice

Light Beef Stroganoff with Buttered Egg Noodles
A lightened version of the classic: sirloin steak strips with a creamy mushroom and onion sauce served over egg noodles.

Cheese and Vegetable Manicotti
An Italian Vegetarian Pasta with 3 Cheeses and Italian Vegetables in a traditional-style Italian red sauce

Cranberry Glazed Pork
Thinly Sliced Pork Roast topped with a Fruity Cranberry Glaze
      Roasted Green Beans
      Green Beans roasted with Garlic and Onion finished with Balsamic Vinegar

Chili Cheese Chicken and Black Bean Enchiladas
Chicken Strips, Black Beans, Jack cheese, and Red Bell Peppers in a Mexican salsa rolled in Flour Tortillas and topped with cheese and Picante sauce

This is the real deal, y'all! Enchiladas with Penzey's Spices.
No "spice pack" for this chef or her clients!

Once you start talking with people about their food preferences, you find out little quirks in their cooking to take care of their families. In my family, we fixed pear salad 4 different ways--one with mayo, one with no mayo, one with MiracleWhip, one with no cherry. When at my grandparents, I like to "put on a pot," knowing that my Papa likes his coffee with 1 1/2 packets of Splenda and 2 spoons of creamer. Taking that little extra step to make something special for those in our household is a big way to show them we care.

What little food kindnesses make you feel loved?

Nourishing another family

Today was another great day of cooking! Sadly, I forgot my camera, and my phone camera photo is so spotty, it could be viewed as a masterpiece from the Impressionist era.

I did want to share this menu, though, because it was designed for a special diet: low fat and a small amount of red meat. To help keep track of their dinners, I printed nutrition facts for each of the dishes I cooked. This is a service I'm happy to offer my clients.

Most of the recipes here came from Cooking Light and Weight Watchers with, of course, a few of Chef Leigh's special revisions. These dishes don't rely on a lot of butter and oil for flavor, so the ingredients are able to sparkle on their own!

You could be eating this healthy this month, too...

Pistachio-Crusted Tuna

Tuna steaks with a roasted, crunchy pistachio crust
         Sugar Snap Peas and Asparagus with Tarragon Butter
         Crisp sugar snap peas and tender asparagus dressed with a tarragon-chive butter

Chili-Cheese Black Bean Enchiladas

Vegetarian enchiladas with a creamy cheese and black bean filling

Garden Style Baked Chicken

Chicken breasts with a fresh summer herb and savory panko bread crumb topping, roasted on a bed of red bell peppers and zucchini

Ginger Pork Stir Fry with Jasmine Rice

Stir-fried Pork Tenderloin strips in a Pineapple Teriyaki Glaze with Snow Peas, Sweet Potatoes, and Red Bell Peppers

Flank Steak with Caramelized Onions and Balsamic Glaze
Steak and slow-cooked Vidalia onions with a sweet-tart glaze
                Cauliflower and Green Onion Mash
                Similar to mashed potatoes, this side dish has a delicate taste

Bon appetit!

Summer salads

As requested, here are recipes for two salads from the Independence Day celebration. These are great right now, because you don't go near a stove. Did anyone else see 102 on the thermometer this afternoon?

Watermelon-Tomato Salad
(From my friend, Rita, and her fabulous recipe vault! We doubled this recipe to serve 30.)

5 c watermelon cubes
1 1/2 lb tomatoes, cubed
3 t sugar
1 1/2 t salt
1 small red onion, thinly sliced
1/2 c red wine vinegar
1/4 c olive oil
crushed black pepper, to taste

Combine watermelon and tomatoes. Sprinkle with sugar and salt and let stand 5 minutes. Add onion, vinegar, oil and pepper. Toss to combine.


Fresh Corn and Avocado Salad
(This is what my Grandma calls "zernin'"--that is, you just guess how much should go in. I'll try to approximate, but all these ingredients are up to your own tastes. This amount served 30.)

9 ears sweet corn, cut off the cob
3 avocados, pitted and diced
4-5 tomatoes, diced
3 green onions, sliced
1-2 limes, juiced
salt, pepper and garlic powder to taste

Mix it all up and you're done! Yes, the corn is raw. Other tips when making this:
- Add the lime juice slowly and keep tasting. You don't want it to be too tart.
- Mix lightly and gently. Otherwise the avocado starts falling apart.
- Cilantro would be a nice addition; however, my family does not like this herb. Party poopers.

Bon appetit!

Double Independence Day Celebration

This Fourth of July, my family had a double celebration: our freedom from tyranny and also Mama's freedom from work a.k.a., retirement! We planned a relaxed cook-out at Carter's Lake in North Georgia. The view was spectacular and the food superb. The lake breeze even cooled our scalding temperatures down a bit.

Now for a few pictures and the menu...

Can you believe this view?

Bottled cokes in our old washtub were a hit.
We should've had more Orange Crush.

Southern Classic Appetizers:
cream cheese and pepper jelly & corn and field pea dip.

Justin (brother-in-law) and Papa enjoying the convo.

Hilary, my sister, had patriotic lanterns hanging all in the pavilion.

The spread with wildflowers.

The Menu

Rib Eye Steaks

Watermelon & Tomato Salad

Asparagus

Potato Salad

Cucumbers

Fresh Corn & Avocado Salad

Garlic Texas Toast

for dessert

Grandma's famous Ranger Cookies

Homemade Peach Ice Cream

Homemade Chocolate Chip Pecan Ice Cream

The guest of honor: my mama!
(With my cousin Rachel, who looks more like her than Hil and I do.)

We are so thankful for those men who had the guts to write and sign the Declaration of Independence. Our celebration was made possible because of their bravery and because of the bravery our Armed Forces still show every day.

On the menu this week...

What would it look like if you had a personal chef at your house one day this week? One family can tell you! Yesterday I prepared my full service of 4 servings of 5 different entrees. This is what it looked like at the beginning of the day...

And this is what it eventually turned into...

Asian Shrimp Fried Rice Bowl and Mac & Two Cheeses

And this is just a sampling of what I cooked! The menu was created specifically for this family.

Mediterranean Fresh Fish

Baked fresh Fish covered with a topping of Black olives, Artichoke Hearts, Feta, and Tomato flavored with a hint of Garlic and Lemon

    Lemon Asparagus

   Asparagus with a light lemon butter sauce.

Chicken and Black Bean Enchiladas

Chicken Strips, Black Beans and Jack cheese in a Mexican salsa rolled in Flour Tortillas and topped with cheese and Picante sauce.

Asian Shrimp Fried Rice Bowl

Asian-flavored shrimp, zucchini, cabbage, broccoli, mushrooms and carrot strips atop fried rice.

Roast Beef Wellington with Horseradish Sauce

Baked Puff Pastry filled with a mixture of Roast Beef, Swiss Cheese and Mushrooms served with a Horseradish Sauce

   Garlic Mashed Potatoes

   Seasoned Mashed Potatoes with Roasted Garlic

Mac and Two Cheeses with Prosciutto and Shallots

Penne pasta with cheddar and Meunster cheeses topped with prosciutto, caramelized shallots and panko bread crumbs.

     Roasted Green Beans

     Green Beans roasted with Garlic and Onion finished with Balsamic Vinegar

And all it takes for a complete meal is the family popping the dish in the microwave or oven!

Here's what the finished, package product looks like. I made Pork Paprikash with Buttered Egg Noodles for another family, and I was just informed today by the teen son that it was "really good. Like, really good." I cannot ask for higher praise than that!

This package is ready for the freezer.
Pull it out when you're ready for Pork Paprikash!

And after a day of cooking, I came home to my parents serving as my personal chef. How great is that? Nothing beats homemade chicken salad with grapes, fresh fruit and cheese on a hot day.

A little kitchen genie!

Wouldn't it be wonderful to come home after a full day's activities and find that someone has filled your refrigerator and freezer with home-cooked meals, just like you like them? This is not pie-in-the-sky, friends! This can really happen to you.

Enter nourish personal chef service and me, Leigh Brannan, your personal chef. Based on your food preferences, I plan a menu. Once you approve the menu and we agree upon a cook date, you can sit back and relax! On the scheduled day, I will shop for your groceries, buying the best quality meat and freshest vegetables for your meals. I bring the groceries to your house and begin to cook, using my own pots, pans and utensils. All I need from you is a working stove, refrigerator and sink! After all the meals are put away either in the refrigerator or freezer, I clean up your kitchen and go on my way.

I will save you about 12-15 hours per week in the kitchen so you have time to do what you want to do and eat well. You don’t have to worry about what’s for dinner, shopping, cooking, or cleaning up! By removing the what's-for-dinner-dilemma stress and feeding you well, I help nourish your mind, body and soul.

Stay tuned for more posts about upcoming menus for happy clients, yummy recipes, and--my favorite--a little storytelling from the kitchen. In the meantime, check out my website, nourishpc.com, for more information.

Bon appetit!