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?

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!

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!