Making new recipes, Leeks Gratin

I have decided that I am going to try a NEW recipe at least once a week.  Last night I made Leek Gratin from Jacques Pepin's new book Essential Pepin,  I love this book the recipe is on page 437.  I have always liked leeks, but this recipe really made the leeks sing!

The secret to cooking beans (that will not give you gas)

The secret to cooking beans (that will not give you gas)


Beans are full of fiber and protein can be good in a variety of ways, they have no fat and they are inexpensive…so why are we not using them more. I am going to be working at more ways to cook them and hope you will be to.

The secret to cooking beans to keep them from giving you gas is to first rinse your beans under running water. Place beans in a bowl and fill with water and let soak overnight.

Place beans in a stockpot and cover with fresh water and bring to boil, you will see the white skim come to the top…this is the sugars and starch that cause gas. Pour the beans in a colander and rinse with cold water. Place beans back in the pan or in a crock pot and cover with liquid and cook at a low heat under tender. This is a good time to add seasoning.

Tip…do not add any acid while cooking the beans, like tomatoes or tomatoes product as this will skip the cooking process…ever have beans that just did note get soft? This is probably why.

Judy gives you courage in the kitchen in her cooking classes at art & soul

I am excited about my new cooking classes at art & soul, it is  beauitful and will be fun to have you around my table...check it out and if you want to book a party for your group just call them to set the date.

Let the holidays begin with an elegant dinner from start to finish that also will have healthy guide lines. Judy will give you Courage in the Kitchen for easy entertaining, and each class will offer gift ideas for your kitchen and a suggestion for a glass of wine that will pair well with you dinner.

Oct 26th, Nov 8th and 16th

Carrot Ginger Coconut Soup

Romaine Lettuce with Avocado and Tomatoes

Chicken Breast with Sour Cream Sauce

Mushroom Risotto

Green Beans with Garlic

Double Chocolate Cake with Fresh Whipped Cream

Dec 6th and 14th

Cream of Broccoli Soup

Mixed Green Salad with Mandarin Organs and Spiced Roasted Walnuts

Roast Tenderloin with Mushroom Wine Reduction

Roasted Petit Potatoes

Roasted Vegetables

Almond Pear Cake with Fresh Whipped Cream

Pork Tenderloin Sliders

This is a great recipe for tailgatting.
Pork Tenderloin Sliders
serves 12
36 ounces pork tenderloin
1 teaspoon grapeseed oil
salt and pepper
2 tablespoons sour cream
2 tablespoons whipped cream cheese
2 tablespoons horseradish
12 medium dinner roll
Rub pork tenderloin with grapeseed oil, salt and pepper. Sear in a med high heat pan until brown on all sides. Place in a 325 degree oven and roast until internal temperature reaches 145 degrees, let rest 10 min slice in thin slices.
. Mix sour cream, sour cream and whipped cream cheese together, cut roll in half and place 1 1/2 teaspoons of sauce on the roll along with 3 ounces of the pork.

Per Serving: 203 Calories; 6g Fat (29.1% calories from fat); 20g Protein; 15g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Peanut Butter Bars

I first created these for a breakfast on the run.  Try them, be careful not to overcook them as they can become dry.

Peanut Butter Bars
Judy Gilliard
Servings: 16
2 cups peanut butter
1/2 cup turbinado sugar (raw sugar)
1/4 cup molasses
2 large eggs
1 teaspoon vanilla
1 cup milk, skim
2 cups heart Smart Bisquick
3 cups rolled oats
1/4 cup jam
1.Cream together peanut butter, sugar, molasses, eggs, and vanilla.
2.Add milk, Bisquick and rolled oats and mix well.
3.Put mixture in 9"X13" baking pan sprayed with nonstick spray dollop the jam on top, with a knife swirl through batter.
4.Bake in a preheated oven 350 for 15 to 20 minutes (be careful not to over cook as they will be dry).
5.Cool and cut into 16 bars.
Per Serving: 366 Calories; 19g Fat (44.6% calories from fat); 13g Protein; 40g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Beer Brats

It is tailgating time and every love Brats, you can cook them in the beer, take them to the tailgate
cut them in half and grill them up, wrap the  cooked pepper and onion and put them on the grill to warm up.

Beer Brats

Chef Judy Gilliard

Servings: 6

6 each bratwurst links

6 cups beer

2 large onions, sliced

1 tablespoon grapeseed oil

2 each red and green bell pepper, sliced 1/4" thick

salt and pepper

mustard

6 each hoagie rolls

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to

a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through.Transfer the bratwurst to a plate.

Meanwhile, on at baking sheet add the remaining onions and the bell peppers toss with grapeseed oil, salt and pepper. Roast in a 400 degree oven for about 10 min tossing occasionally. Cut the bratwurst in half and cook on the grill for 2 minutes on each side.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sautéed peppers and onions.

*If you like you brats spicy add red chili flakes when seasoning the onion and peppers.

Per Serving : 598 Calories; 27g Fat (45.1% calories from fat); 20g Protein; 53g Carbohydrate; 4g Dietary Fiber;

51mg Cholesterol; 867mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

Let me know how you like these.

The Beat Divas: Awesome Music about Food

Music and food are two of my favorite things.  That's why I like the Beat Divas - a musical group that writes songs about food!  In fact, I use them on my radio program.  Recently this Austin, Texas, group was featured in a New York Times Article.  Here's a link.

Lineup for Judy ala Carte, July 2

Listen to my show at 10 a.m. Central Time on Sundays at KLIN 1240 AM in Lincoln or online
Here's the lineup for the July 2 show:

• Chef Brandon Harpster Instructor from SSCC
• History of the kitchen and what the Kitchen brigade is
• What’s in season… fingerling potatoes
• Recipe Fingerling Potatoes with lemon
• Recipe of the week
• Baby Pork Burgers and Red White and Blue Cobble

Interview with Chef Jacques Pepin

I enjoyed meeting Chef Jacques Pepin at a recent culinary arts convention I attended. My library is full of his books. His two most recent books are Fast Food My Way and Jacques Pepin More Fast Food My Way. We played the interview on my radio show (KLIN-AM 1400 at 10 am Sundays). You can listen to it here.

Lineup for Sunday June 26 Radio Program

Here's what's coming on Sunday's program.  Listen at 10:00 a.m. on KLIN 1400 AM or online. http://www.klin.com/http://www.klin.com/

•    Around the table from Buy Fresh Buy Local Billene and Richard Nemec
•    The Path of the farmer
•    Mike and Joe Heartland Seafood’s LLC. Fisherman from Alaska on sustainable fishing
•    What’s is season Salmon Halibut  
•    Recipes Poached Salmon with Caper Sauce, Halibut wrapped with Prosciutto, Fingerling Potatoes with lemon
•    Recipe contest for Baked Beans

Black Bean and Brown Rice Risotto Recipe

Chef Judy Gilliard
Servings: 12

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• 2 cups brown rice, medium-grain
• 1 teaspoon fresh cracked pepper
• 1/2 cup dry vermouth
• 4 cups low sodium chicken broth
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 cup parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 4 cups black beans, cooked

1. Heat oil and sauté onion until soft.
2. Add rice, red chili flakes, black pepper and sauté over medium-high heat until all rice is coated with oil.
3. Add vermouth and stir until absorbed.
4. Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Stir in chopped pepper and cook them only until crisp tender, to add more texture to the risotto.
5. Add cooked black beans, parsley and Parmesan cheese and fold in.

Per Serving : 286 Calories; 7g Fat (21.2% calories from fat); 14g Protein; 41g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 302mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Line-up for Sunday, June 19th

Judy a la carte Sunday morning 10amCT on 1400 KLIN 

Around the table is Jo Taylor Chairman of the Culinary Department at Southeast Community College and Chef Jaques Pipen.
Recipe of the week for Father’s Day Baked Beans
Listen live http://www.klin.com/

News: My Live Radio Show on KLIN

I'm so excited!  This Sunday, June 12th, I begin my new live radio show, "Judy a la Carte" at 10 a.m. Central Time on KLIN 1400AM in the Lincoln, Nebraska, area, or streaming online at: http://www.klin.com/

I'll be interviewing local chefs and foodies, plus sharing lots of recipes and cooking tips, and calls from YOU, the listeners!  See you on Sunday!

This week's line-up:

• What’s in Season…asparagus
• Around the table with Chef Sean Carmichael from Chez Hay
• Chef Robert Irvin Food network Dinner Impossible 
• Recipe of the week Black Bean and Brown Rice Risotto

Here's a Handy Tip for Celery Sticks

Tired of those annoying strings in the celery?  Here's a handy tip: Take a vegetable peeler and lightly "peel" the strings off the top of your celery sticks before serving.  It's quick and easy, and it will make your celery much more pleasant to eat.

Try it the next time you make celery for your family, or when you bring veggies and dip at a party.

Mushroom Risotto Recipe

If you like mushrooms, you'll love this risotto. The chili peppers give it just a bit of a bite. Easy to make and wonderful to eat. I purchased the ingredients for this at Leon's Gourmet Grocer.

Servings: 8

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• 2 cups short-grain rice
• 1 teaspoon fresh cracked pepper, chopped
• 1/2 cup dry vermouth
• 4 cups low sodium chicken broth
• 1/2 cup Parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 16 ounces mushroom, sliced and cooked

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Add cooked mushrooms, parsley and Parmesan cheese and fold in.

Per Serving : 295 Calories; 5g Fat (17.4% calories from fat); 12g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

Schaefer's Jenn-Air Professional Kitchen

Today I enjoyed cooking in Schaefer's Jenn-Air Professional kitchen. This classy kitchen has a nice feel to it, and the cooktop is clean and smooth--a real pleasure to use. The gas range is also available in the kitchen. The culinary center oven is programmable for many uses. I found it incredible easy to use and versatile.

Best Baked Beans Recipe

This isn't your ordinary baked beans recipe.  It's low in sugar, and the bourbon makes it unique.

Servings 4

• 1 teaspoon grape seed oil
• 1 medium carrot, chopped fine
• 2 stalks celery, chopped fine
• 1/2 small onion, chopped fine
• 1 tablespoon honey , local
• 1/4 teaspoon cayenne pepper
• 2 cups great northern beans, cooked
• 1/4 cup Red Stag bourbon, optional
• 1/4 cup catsup

Heat olive oil in a skillet, add carrots, celery, and onion and sauté until soft.  Add honey and stir until caramelized. Mix in cayenne pepper. Add Bourbon (optional) and stir over medium heat for 1 miuten.  Add catsup and mix in. Add beans and gently mix in.Place beans in 4 crocks or 1 casserole dish, cover and bake for 30 min in a 350 degree oven

Per Serving : 201 Calories; 4g Fat (20.4% calories from fat); 8g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 204mg Sodium.  Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Guacamole My Way Recipe

Servings: 6

• 1 1/2 cups nonfat cottage cheese
• 3 each avocados
• 3 tablespoons salsa
• 1 1/2 tablespoons fresh cilantro
• sea salt and fresh ground pepper to taste

Drain cottage cheese in a colander, place in food processor with steel blade and process until
smooth. Add avocado and process until desired consistency. Add salsa and cilantro and pulse 2 or 3 times. Serve with fresh chips.

Per Serving: calories; 15g Fat, (64.8% calories from fat); 9g,Protein; 9g Carbohydrate; 3g, Dietary Fiber; 2mg Cholesterol;195mg Sodium. Exchanges: 1,Lean Meat; 0 Vegetable; 1/2 Fruit;,3 Fat.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Make your own Hollandaise and Bernaise Sauces

You don't need to be intimidated by Hollandaise and Bernaise sauces. It's easy to make your own.  Watch a video from one of Schaefer's kitchens, in which I show how to make your own Hollandaise and Bernaise sauces.  See the video here.

Ingrid Hoffman: Ideas for Spring Entertaining

For this video I went right to the source for some great spring entertaining ideas, Celebrity Chef Ingrid Hoffman shares some unique, money-saving ideas for spring entertaining using Eagle Brand sweetened condensed milk.  Check out the video here.