Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Chicken Avocado & Salsa Fresca Soup

I LOVE Springtime and I LOVE soup!! I have been working on perfecting this Mexican style salsa, avocado, lime soup and I believe I have finally made it! There’s a whole lotta love that goes into this, from the freshly made celery stock to the garnishes at the end. This is becoming one of my all time favorites. It’s bright and clean tasting, with a nice citrus component to balance out the fat from the avocado, it’s a hearty meal but also very light. It’s sure to satisfy any craving and my kiddos love this too.

Moxie’s Chicken Avocado & Salsa Fresca Soup

 

You’ll Need:

  • 6 chicken thighs
  • 2 cans diced tomatoes
  • 2 shallots, chopped
  • 2 jalapenos, cleaned of seeds and diced
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 head celery, cleaned and cut into chunks
  • 5 stalks celery, chopped
  • 1 32 ounce container low sodium chicken stock
  • 2-3 tbsp.
  • 3 cups celery stock
  • 1 bunch fresh cilantro
  • 3 avocados
  • 3 limes
  • 1 tsp. salt
  • 1 tsp. pepper

 

Method:

Celery Stock:

Boil 3-4 cups of water, add in chunks of celery. Boil 20 minutes. Strain and set liquid aside.

Season chicken with salt and pepper. Drizzle a tablespoon of olive oil in a hot stock pot, add in chicken and brown on both sides, about 4-5 minutes per side. Remove from heat, set aside.

Turn heat down to medium and add in shallot, saute, stirring frequently. Add in half of the white wine as needed to deglaze the pan. Continue to saute for about 10 minutes. Add jalapeno and continue to cook for 6-8 minutes, add in chopped celery, cook 4 minutes, add the remaining white wine, deglaze. Add in garlic and cook for about 3 minutes. Slowly add in broth deglazing the pan one final time, then add in remaining broth and the 3 cups of celery stock. Place chicken back in whole, bring to a boil, reduce heat to simmer, cover and cook for 30 minutes. Add in tomatoes, stir, cover and simmer for another 30 minutes.

Remove chicken, let stand until cool enough to handle. Break down the chicken, remove the bones, skin, and any fat. Chop up the meat and add back into the soup.

To serve:

  • loosely chop cilantro
  • Cut avocados into chunks
  • Slice limes in quarters

Dish up a 6 bowls, add ½ chopped avocado, squeeze half a lime, and sprinkle cilantro sparingly in each dish.

Mix, and enjoy!

http://jessposhepny.com/category/whole-30-life/

 

The Art of Foie Gras

My husband is one of the most talented chefs I know of and his chef, Patrick Tafoya is a great partner to have with him in the kitchen. Watching them menu plan is like watching a really entertaining movie. Seeing how events unfold, it’s like magic. Catering is not an easy job. Creating a kitchen in random places, out in the field, in a winery cave, or with minimal electricity… it’s not easy-peasy. But these guys make it look that way. They’re true talent. Chefs who I want to cook and prepare every event that I am responsible for.

One of the coolest things they do is create unique dishes much like what you’d be served at a five star, farm-to-table restaurant in an urban city. This foie gras “candy” they designed to look like a piece of candy (forming it in a traditional candy mold) and finishing it with garnish and a sauce that looks like caramel. I asked Chef Patrick to explain how he made this. It was not a simple task, in-fact, it took several days of attention to detail and patience to create this small, amazing addition to an already complicated menu.

Chef Patrick was glowing with excitement when describing this process to me. He explained that it’s “the little things” that makes his job so fun. He gets to do more than just put a piece of salmon on a plate, he get’s to be creative and focus on the little things: the processes and make the dishes perfect right down to the hand picked mustard flower garnish.

 

Here is the process in chef Patrick’s words:

“Foie Gras au Torchon translates to Foie Gras in a towel. It refers to the process of wrapping the foie in cheese cloth as a means of poaching and/or curing.

It was developed as a preservation technique as many classic French preparations have.

http://jessposhepny.com/

Chef Patrick

 

PROCESS:

Whole lobe GRADE A liver is softened to room temperature. We then remove every vein and imperfection we can find maintaining as much of the original shape as possible . After reforming the lobes we soak them in milk for 24 hours. This further extracts any impurity that I may have missed.

After the milk soak, I pat the lobes dry and re-open the cleaned interior. I splash a bit of brandy and sprinkle a tiny amount (4 grams for 7 kilo of foie) of curing salt inside and on the surface of the foie.

At this point I roughly shape a cylinder with the liver. I wrap it as tightly as possible in a double layer of cheesecloth and tie the ends with butchers twine.  (The photo you took of me was at this point)

The torchon is hung in the walk in for another 24 hours to cure.

 

DAY THREE:

The torchon is poached for 45 seconds to 1 minute in an aromatic beef stock. Shocked in an ice bath and hung again. This time for 7 days.

After 7 days the cheesecloth is removed. A thin layer of oxidation is removed from the cured foie. This portion is slowly rendered, strained and the fat reserved. We call this “foie gold”.

The remaining bright pink foie is pressed by hand through a fine sieve into a metal bowl.

This purée is then whipped with a wooden spoon over indirect heat until it is smooth and silky before being transferred to a piping bag.

The foie mousse is piped into candy molds/or any vessel for that matter. The top is smoothed and capped with the reserved foie gold and chilled.

Once completely chilled the candy can be unmolded and served.

MY TWO CENTS:

This is the most intense foie flavor achievable. It is completely unadulterated by any other flavors or textures. And in my opinion is the truest representation of what foie is. Fatty, silky, smooth.”

http://jessposhepny.com/
Now if that doesn’t make you want to eat Foie, I don’t know what will!! I am constantly amazed by the talent I am surrounded by. Everyone should be able to experience this magic.

Health & Harmony

Health is not just about food and exercise, it’s about feeling good, having satisfied & fulfilling relationships, and keeping our lives clutter free. In preparation for the new year I decided that it was a good of time as ever to clean out my cupboards, wash all of my linens, reorganize, and iron them. What’s the point in having beautiful linens if you cannot use them? Now I am ready for entertaining and taking pretty pictures.

Another great thing about cleaning up clutter is that there are so many people in need right now and it’s freezing outside. Many people and families could use the clothing that we don’t even see, care about, fit into, or remember we have. So I went through my closet and boxed up three BIG boxes for goodwill. Find a Goodwill near you. 

http://jessposhepny.com/category/whole-30-life/

An important part about life change is to change all aspects; seeing the clothes that you are SO close to fitting into and helping others by donating is a good step. Feeling good about oneself while we are on a journey to make ourselves better will only help strengthen us along the way and keep us motivated.

So go ahead, go pour yourself a La Croix and fill up some boxes!

Here’s to your health & harmony!

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup

Whole30 Approved

 

After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my sleeve but after getting hit myself and not eating much for two days, I thought this heart chicken and garden veggie soup was in order.

Normally I like to make all of my own stock but when energy is low, pre-made works just as well.

 

You’ll Need:

  • 4 medium sized boneless, skinless chicken thighs
  • 2 heads of cauliflower
  • 3 yellow squash, cut in 4 spears, then into chunks
  • 3 zucchini, sliced then cut into ¼ inch pieces
  • 1 bunch of celery, sliced into ¼ inch pieces
  • 1 red onion, peeled, and chopped
  • 15-20 cremini mushrooms, sliced then cut in halves
  • 1 32oz carton of organic, low sodium chicken broth
  • 1 quart of homemade vegetable stock {celery and onion from scraps above}
  • Olive oil
  • Salt and Pepper to taste
  • 3-4  shakes of red pepper flakes

Method:

Roast the cauliflower:

Take off all of the green parts around the bottom but keep the cauliflower head intact. With a large sheet of aluminum foil, enough to wrap the cauliflower in a little tent like cover {so that heat stays in but it’s not tight around the head}, put the heads on top, drizzle each with a little olive oil, season with salt and pepper then wrap them up. Place on a preheated grill, on the the top rack so this is not directly on the heat. I put two burners on and keep it on low. Cover and roast for about 40 minutes. The heads should feel soft but not mushy. Remove from grill, set aside to cool. Once cool enough to handle, clean off the leaves that were left on, cut off the flowers from the stem. Cut the flowers into bite sized pieces. Set aside.

 

Chicken:

Season both sides of the chicken thighs with salt and pepper.

In a stock pot, coat the bottom with olive oil, shake in a little red pepper flakes, you only want about 12-15 little flakes, just enough for a touch of heat. Add in the chicken, sear both sides on high heat for about 1 minute, just until lightly browned. Removed the chicken and set aside.

In that same stock pot, add a little more oil to coat the pan if needed, then add in the onions. Saute, stirring regularly for about 15 minutes, add in the celery, stir for about 8-10 minutes, then add in the mushrooms. Add in stock ass needed to keep the ingredients moist as the mushrooms soak up all of the juices. Cook on medium heat for about 15 minutes, stirring as needed. Pour the chicken stock into the pot along with the vegetable stock {you may not need all of the vegetable stock so keep some aside depending on the size of your stock pot}. Place the chicken in the pot, make sure it’s covered completely, turn up the heat to bring to a boil, then turn down to low and cover. Let cook for about 1 hour, or until the chicken falls apart.

Once chicken is soft and falling apart, break it up with a wooden spoon, add in the squash and zucchini, stir and cook for about 10-12 minutes, then add in the cauliflower pieces, stir and cover. Turn off heat, let stand for 10 minutes to let the flavors come together, then serve.

As always, this is a great soup to put into  ½ size quart containers and freeze for lunches throughout the week, or for quick dinners. Kids love this too! For my other soup recipes, check this out.

http://jessposhepny.com/category/recipes/soups/

Eat Clean, Eat Healthy, & Eat Well.

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Perfect Grilled Tacos

I love tacos because you can use any variety of ingredients and prep in advance or as you cook throughout the week {keep a little of this here and there type deal}, thus the name “perfect”.

Two types of taco recipes I like are here:

http://jessposhepny.com/2015/08/sonoma-wine-country-weekend/

Grilled chicken tacos 

Start with
Corn tortilla
layer with
shredded white cheddar cheese
top with
Grilled chicken {seasoned with garlic, pepper, paprika, a little cayenne, and salt}
 add
red and yellow heirloom tomato chunks {for flavor and color}
add a little
fennel and corn slaw {or canned corn, fresh corn from the cob on it’s own, whatever you have… can do radish too}
finish with
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and sriracha mix}

This is my favorite taco! It’s full of flavor, has a nice spice character to it, the flavor builds as you bite through, and the spice is coupled with just the right amount of tang. YUM. I love this in the Spring and Summer when the grill is ready to go, but you can also bake or saute your chicken for similar results.

 

Next on my list of “Perfect” tacos

Grilled shrimp

Toss your shrimp in a spice mix: Uncle Timmy’s Spice Rub {if you have it- coming soon to my site :), otherwise you can use salt, pepper, paprika, garlic powder, and celery salt}. Grill shrimp and slice into pieces.

Start with
Corn tortilla
sprinkle with
white cheddar cheese
top with
shrimp
add
corn and fennel slaw {or a sweet slaw of your choice…onion and corn}
finish with
romaine lettuce
and
red cabbage {thinly sliced then tossed in a mayo, Dijon mustard, and relish…yes similar to thousand island dressing}

http://jessposhepny.com/category/recipes/

These tacos are kid tested! My boys love them and my husband does too! They’re healthy, flavorful, and you can always prep ahead. So remember, a good, delicious dinner does not have to take forever or take a lot of effort!

**Make this Whole30 by using romaine as the taco, eliminating the mayo and relish, corn, and cheese. Instead use extra cabbage, chicken or shrimp, siracha, and add balsamic to the tomatoes for a little flare.

Cheers!

Moxie Lady 

 

Sonoma Wine Country Weekend

The highly anticipated Wine Country Weekend is right around the corner on one of the busiest weekends of the year: Labor Day. People are scrambling to find a room for a night or two because the weekends festivities are not to be missed! I have always been a fan of AirBnb and highly recommend signing up if you have not yet. Night one of #SWCW is the Sonoma Starlight at Coppolla Winery. Enjoy an evening of food and wine, meet the winery personnel, learn about the area, and enjoy the setting by the pool. This event is definitely a time to bust out that dress or heels because the event takes place outdoors and on concrete surfaces. People tend to go a bit more high-end for this portion. Just down the road in Geyserville is a funky, tranquil place call Isis Oasis. They have a very exotic atmosphere and it’s not for the closed minded or shy person, but if you’d like to venture out of your comfort zone and keep some green in your wallet then check this place out. Here is one of my top picks for Isis, great for a single person or a couple. It’s just about 3 miles from the popular Coppola Winery. Beings that it is so close to the event, many of the inn’s and B & B’s are already booked but Hope-Merril House has some space available too. Find yourself a safe and close place to rest your head and get ready for a fun, eventful weekend of amazing food and incredible wines coupled with the best views in the county!

Courtesy of Sonoma Wine Country Weekend

Courtesy of Sonoma Wine Country Weekend

http://jessposhepny.com/

Courtesy of Sonoma Wine Country Weekend

Next up on the list for #SWCW is the Taste of Sonoma event at Mac Murray Ranch. Over 200 wineries pour and 60 + Sonoma County chefs serve locally inspired dishes throughout the day. For a price of $165, guests are invited to relish in the bounty of Sonoma County all day long on the beautiful property of Mac Murray Ranch. Parking is available in several locations and generally there is a bit of walking involved, get there early to park closer. Pick up the program, decide where you want to taste, and check out the map. The event is very organized but it’s spread out so the things you really want to do, keep in mind most everyone else will probably really want to hit too {The Gloria Ferrer Bubble Lounge with Oysters is one, and they run out of oysters so get there early on!} Another item that tends to go quickly if the pairing is popular is the “Perfect Pairings”. I always participate in those each year with Peloton Catering and Trione, we don’t run out of food ever but have in the past ran out of that wine. Make note of the ones you’d like to go for and put them at the top of your list.

Some of my winery recommendations

Alexander Valley Tent:

Trione Vineyards & Winery {of course}
Kelley & Young {Rose and Sauvignon Blanc are off the charts}
Robert Young
Stonestreet 
Rodney Strong 
Stryker Sonoma 

Russian River Valley Tent: 

Cartograph

Arista

Rochioli 

Other must visits:

Thralls Wine

MacPhail Family Wines

Ramey Wines 

 

Logistics: 

Its an outside event so dress accordingly and bring sunblock. This is a wine country casual dress type of event: men wear shorts and Tommy Bahama-esk shirts, ladies wear summer dresses, skirt and top, wrap when cool so it’s easy to throw in a bag when it warms up.  Everything is on the lawn and some parts are dirt so ladies, wear flats for comfort or if you must wear high heels then go for wedges because we try to poke as few holes in the Mac Murray lawn as possible! There are plenty of porto-potties all around the property and they have hand washing stations as well but I always bring hand sanitizer. There are dump buckets on all of the wine tables, please use them, we try to keep the lawn free of excess wine when possible. This is a food and wine tasting event so cigarette smoke does interfere with others experience so please, if you must, go into a designated smoking section away from tasters and sniffers.

For you digital and social folks the hashtag is #SWCW you can also add in #SonomaChat when posting to twitter and Instagram. Be sure to ask the wineries and chefs about their call-tags and hashtags online too! Service can be rather spotty out there {it is the country} so your battery juice can tend to go fast, I recommend bringing an extra battery charger. Below are the kinds of bites and dishes you can expect to see!

http://pelotoncatering.com/

Photo courtesy of Tim Vallery, Peloton Catering

Photo courtesy of Sonoma Wine Country Weekend

Photo courtesy of Sonoma Wine Country Weekend

http://pelotoncatering.com/

Photo courtesy of Tim Vallery, Peloton Catering

Taste of Sonoma event is far away from town {Healdsburg or Santa Rosa} so plan to have a designated driver, bring water, and hydrate!

The Harvest Wine Auction is one of the most fun events. It’s where all of the wineries have their own act that they put on for the crowd, and everyone bids. The proceeds all go to helping children throughout Sonoma County. At the auction, you select which winery host you’d like to sit with and you along with 6-8 others are with that winery for the afternoon during lunch. It’s a nice setting creating a very personal experience. Being able to dine with vintners and winemakers is for some, a once in a lifetime experience.

I will be out and about throughout the weekend pouring for Trione Vineyards & Winery at Sonoma Starlight and then at Taste of Sonoma I’ll have a perfect pairing with Trione and Peloton Culinary & Catering, so come on by and say hello. Find me, follow me, and tweet to me online: Moxie_Lady on Twitter and Instagram!

Enjoy the weekend, be safe, take photos and post them, and bid on the auction lots!!

 

Follow Trione and Peloton online for fun with food and wine all year long and tag them in your posts! 

@PelotonCatering on Instragram and Twitter

@TrioneWinery on Instagram and Twitter, use the hashtag #DrinkTrione in your posts on all social channels!

 

 

 

 

 

 

 

 

 

 

Asian Noodle box

My husband is the best chef and I love his food. I asked him to create a recipe based on my very favorite dish from a local hole-in-the-wall: Pho Vietnam. He came up with a tasty, fresh, savory noodle box- it’s perfect for a meal for the family or when entertaining. AND I am using this at work for one of our events! It’s a fun dish to serve in a small box for parties of any size!

Asian Noodle Box

For the chicken:

1 ounce Ginger, peeled, thinly sliced

3 each Garlic cloves

1 Tbsp Black Peppercorns

1 Tbsp Soy Sauce

8ea Chicken Breast

1 Tbsp Salt Water

For the dressing:

2 cups Ponzu

1⁄4 cup Brown sugar

3 Tablespoons Ginger, freshly micro planed

2 Limes, zest & juiced

1 cup Canola / Olive Oil Blend

3 each Garlic Cloves, freshly microplaned

1⁄4 cup Cilantro, chopped

1 Tablespoon Sriracha Pepper Sauce

2 Scallions, white and green thinly sliced

For the noodles:

1 pound Rice noodles

2 each Carrots, julienned

1 each Cucumber, peeled, halved, seeded and thinly sliced into half rounds

1⁄4 Cup Mint, sliced

1⁄2 Cup Napa Cabbage, shredded

1⁄4 Cup Dry-roasted nuts, chopped

Chicken:

Place all ingredients in a large pot. Add enough water to completely cover the chicken and season with salt. Bring water to a boil over high heat. Reduce the temperature to a simmer. Simmer for 30 minutes, or until chicken is cooked through. Remove the pan from the heat and allow the chicken to cool slightly in the water.Once the chicken has cooled enough to touch, shred the chicken by hand or with a fork and reserve in a little bit of the poaching liquid.

Dressing: Whisk all ingredients together, reserve. Can be made up to 48 hours in advance

Noodles: While the chicken is cooling, bring another large pot of water to a boil.

Cook the noodles according to instructions on package.

Drain well and rinse under cool water and reserve.

Assembly:

Combine the cooked noodles, vegetables, chicken and season with dressing to taste.

Allow the salad to rest, as it will continue to absorb dressing.

Adjust seasoning with salt and pepper

Add Sriracha if desired.

Asian Noodle

Recipe courtesy of Peloton Culinary & Catering

Chef Tim Vallery and Patrick Tafoya

 

Happy Cooking!!!

Yanni’s Sausage Grill

An Italian and a Greek married nearly 40 years came to Penngrove about five years ago to bring the world delicious, freshly made sausages.

http://jessposhepny.com/category/restaurant-reveiws/

Yanni’s is an amazing little gem in the tiny little town of Penngrove in Sonoma County. I have been hearing about them over the last couple of years and I am not sure why it took me so long to get there. On the way back from the city on afternoon we decided to stop in.
John and Francesca were so inviting and genuine. We told them it was our first time visiting and that we had heard so many good things. They gave us each a sample of their Greek chili to taste. Anytime someone is a newbie, they greet them with a sample- a nice touch.

A husband and and wife team, the make all of their own sausages and she makes this killer tzatziki {a Greek sauce for the sandwiches in lieu of a mayo or mustard… Don’t even ask for any other condiments- they know what they’re doing}.

The sausage sandos are between $7-$8, one topping is included and additional toppings {grilled onion, banana peppers, sweet peppers, cheese, or tzatziki} are $.60 each. Really reasonable for the quality and taste.

http://jessposhepny.com/category/restaurant-reveiws/

We went two days in a row because the route we were taking just so happened to take us right through Penngrove. Needing a place to eat lunch, we wanted to take our boys to Yanni’s.
We tried the Loukaniko {anise and citrus}, the sweet Italian, hot Italian, and Greek {feta and Kalamata olive}. All were exceptional. When we visited the day before, we sampled the lamb too, incredibly delicious. If I were judging their sausages against others, I’d hands down give them a double gold on all of them!
I forgot to ask them, but I believe they bake their own bread too.

http://jessposhepny.com/category/restaurant-reveiws/

The Greek fries are a must: salt, pepper, fresh lemon juice, and feta cheese with waffle style fries {fresh fries}.

http://jessposhepny.com/category/restaurant-reveiws/

Yanni’s is right next to the Penngrove Pub where you can sit inside and have a drink and eat, or sit out front and enjoy.
As their sign out front states- these sausages will really make your tastebuds sing… So take a package or two to go for only $8!

http://jessposhepny.com/category/restaurant-reveiws/
John and Francesca totally stole our hearts with their lovely personalities and flavorful food. Yanni’s is on my go-to list and certainly my best-of!

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