Open Harvest Winter Cooking Classes: Learn to Cook Local Foods!

I'm excited about my winter cooking classes, offered through Open Harvest Natural Foods Grocery. Here's what one student had to say about my classes: “The best part of the class was eating, and hands-on experience. I like that the food isn’t too rich. The emphasis on healthy, fresh food is great!”

The excitement continues as I bring Open Harvest’s local, all-natural meats to the kitchen and shares my gastronomic techniques to bring out meat’s fullest flavors. Recipes and samples are included in all classes. Students may sign up for individual sessions or any combination of classes.

Each class is $20 for members and $30 for non-members. All Open Harvest winter cooking classes are held 6 to 8 pm at Grace Lutheran Church at 2225 Washington. To register, come in to Open Harvest at 1618 South Street or call 475-9069. Pre-registration is required.  

You may attend just one class or come to all three:

      

Courage in the Kitchen with Chef Judy a la Carte, Session 1 BEEF: Monday, February 28

There are many delicious ways to prepare beef in your kitchen.  Dry heat methods include grilling, broiling, sauteing, roasting, stir frying, and deep frying. Wet heat includes braising, pot roasting, stewing, steaming, poaching, and slow cooking.  Chef Judy will bring meat from local ranches and demonstrate some of these techniques.

Courage in the Kitchen with Chef Judy a la Carte, Session 2 PORK: Monday, March 14

Join Chef Judy in the kitchen as she shares recipes and the best methods of how to prepare pork chops, tenderloin, and sausages using fresh pork from local Nebraska farms.

Courage in the Kitchen with Chef Judy a la Carte, Session 3 LAMB: Monday March 28

Learn to make lamb kebabs and other tender, tasty entrees with local lamb. Chef Judy will also share techniques for cooking lamb for Easter dinner.

Electrolux Oven

I love working with the Electrolux oven, available at Schaefer's. I especially love the Perfect Turkey setting. It works for any kind of meat you want to roast. I simply place one side of the probe into the oven and one side into the meat. The oven gives the exact temperature and will even alert you when the meat is done. Y ou can use it for turkey, chicken, roast beef, pork and more. It's very straightforward and easy to operate.

House Works on Channel 10/11

I'm so happy to be on KOLN-TV channel 10-11 in Lincoln, Nebraska. I'm featured in the "House Works" segment, which is shown during the 4 p.m. "First at Four" program. Here are links to recipes I've demonstrated on the show:

Soups to Warm the Soul

Tamale Pie


You can watch videos at the next two sites:

How to Make a Hearty Stew

Off to a Healthy Start

Corn Waffles Recipe

Servings:6
The cornmeal in these gives the waffles an extra crunch. Serve them with yogurt
cream, or ricotta cheese with a little sugar and vanilla added in. Top with fruit.

• 1 2/3 cups Bisquick® baking mix
• 1/3 cup cornmeal
• 2 tablespoons flax seed, ground
• 1 1/2 cups milk, 1% low fat
• 1 teaspoon vanilla extract
• 2 large egg
• 2 tablespoons butter, melted

1. Mix all ingredients together.
2. Pour into hot waffle iron (sprayed with non-stick spray).
3. Bake until steaming stops.

Makes 6 8" waffles


Yogurt Cream (for topping)

• 1 cup yogurt cheese (Greek style yogurt, plain no fat)
• 1 teaspoon vanilla
• 2 tablespoons turbinado sugar (raw sugar)
• 1 cup peaches, sliced

Per Serving 304 Calories; 8g Fat (24.4% calories from fat); 13g Protein; 45g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 506mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Prosciutto Tomato Pasta Recipe

Servings: 6
Takes under 30 miutes to make. Keep prosciutto in your freezer so you are at the ready for a quick last-minute meal.

• 1 tablespoon grapeseed oil
• 1/2 teaspoon garlic paste
• 3 tablespoons capers
• 4 ounces prosciutto, diced
• 26 ounces tomatoes, canned
• 1/2 cup basil, fresh, julienned
• 3 ounces parmesan cheese
• 14 ounces spaghetti, whole-wheat

Cook pasta according to package directions. Using a Dutch oven, heat olive oil. Add garlic, capers and prosciutto; sauté until golden. Add tomatoes and cover, leaving room for steam to escape so sauce will thicken. Let simmer 20 minutes. Pour sauce over hot pasta. Toss with fresh basil and parmesan cheese.
Per Serving : 377 Calories; 9g Fat (21.0% calories from fat); 22g Protein; 56g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 999mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Recipes: Buttermilk Rolls & Grilled Flank Steak

Buttermilk Rolls

By Chef Judy Gilliard

Servings: 24

1 cup water

2 1/2 teaspoons active dry yeast

3 tablespoons turbinado sugar (raw sugar)

2 cups bread flour

1 cup whole wheat flour (Pastry)

3 tablespoons powdered buttermilk

1 teaspoon sea salt

1 tablespoon unsalted butter, room temperature

Mix yeast and sugar into water that is room temperature. Set aside.

In mixing bowl of your stand KitchenAid mixer, add flours, buttermilk, salt and butter.

With mixer running with dough hook slow add liquid into dry. (Add more water if needed)

When dough comes together into a ball around dough hook, keep running at low speed for 10 min to knead.

Place dough into lightly oiled bowl, cover and let rise until double in size. Remove to a floured board and knead a couple of times, then cut into 24 rolls. Take each piece and form into a ball, place on a cookie sheet and press down with you hand to flatten the ball. Top with a spray of oil and cover and let rise.

Bake in a 350 degree oven until brown about 10 to 12 min. Dust roll with flour and let cool.

Per Serving: 69 Calories; 1g Fat (10.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 1mg

Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Grilled Flank Steak

Judy Gilliard

Servings: 4

Flank steak has great flavor and is best cooked medium rare.

1 pound Flank Steak, trimmed of fat

1 teaspoon grapeseed oil

1 1/2 teaspoons Chef Judy house seasoning

Coat each side of flank steak with oil, seasoning.

Cook on a hot grill, 4 to 5 minutes on each side. Let rest for 10 minutes.

Slice on the angle.

Per Serving : 210 Calories; 13g Fat (57.1% calories from fat); 22g Protein; 0g Carbohydrate; 0g Dietary Fiber; 58mg Cholesterol; 79mg Sodium.  Exchanges: 3 Lean Meat; 1 Fat

Apricot Nut Bread Recipe

This delicious bread contains healthy ingredients and has little sugar. Make it in a loaf or Bundt pan.
 2 eggs or 1/2 cup egg substitute

• 2 cups low-fat buttermilk
• 1 tsp vanilla
• 3 cups sifted all purpose flour
• 1 cup oat bran
• 1/2 cup sugar
• 3/4 cup dried apricots, chopped
• 1/2 tsp salt
• 1/2 tsp allspice
• 2 tsp baking powder
• 1/2 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. Beat egg (or egg substitute), buttermilk and vanilla together. Set aside.
3. Combine dry ingredients. Mix in egg-and-milk mixture and chopped walnuts.
4. Pour mixture into a 10-inch Bundt pan or a large loaf pan sprayed with nonstick spray. Bake 45 minutes to an hour.
5. Turn onto wire rack and let cool before serving.

Parmesan Au Gratin Potatoes Recipe

 

 A simple, yet elegant dish. Real cream gives this a gourmet taste.

Servings: 8

• 6 each potatoes
• 3 cups cream
• 1 cup Parmesan cheese

Spread, or shingle, the sliced potatoes into a shallow, oven-safe casserole dish. Season with Kosher salt and ground white pepper. Pour the heavy cream over the potatoes, top with shredded Parmesan cheese, place into a 400-degree convection bake oven and cover with foil. Allow them to bake for 45 minutes and then remove the foil and bake another 15 to 20 minutes until bubbling in the middle and golden brown on top. The potatoes are done when I knife or skewer is inserted and there is not resistance. Remove pan from oven and let set for five minutes before serving.

Per serving (excluding unknown items): 336 calories; 25g. fat (67.1% calories from fat); 8g protein; 20g carbohydrate; 1g dietary fiber, 86mg cholesterol; 225mg sodium. Exchanges: 1 grain (starch); 1/2 lean meat; 4 1/2 fat.

Cooking at Schaefer's December 11-12

Just a reminder that I'll be cooking in the new ELECTROLUX KITCHEN at Schaefer's this Saturday and Sunday from noon to 4 p.m. Stop in and see me.

Chef Judy ala carte Available for Dinner Parties

Are you considering having a dinner party in the Lincoln, Nebraska, area? Let Chef Judy ala carte do the work. I'll fix the menu, shop for groceries and fix the dinner for you and your guests. All you need to do is relax and enjoy your guests. Contact me at judy@judyalacarte.com for more information.

Lots of Great Food on the Menu for my December 6 Cooking Class

There's still room in my cooking class for Monday, December 6.  On the menu: roasted shrimp, bruschetta with caramelized leeks and Feta cheese, hummus, cheese tray with dried fruit and nuts, and  chocolate chip sponge cake.

The class will be held from 6-8 p.m. at Grace Lutheran Church, 2225 Washington Street, Lincoln, Nebraska. Cost is $20 for Open Harvest members and $30 for nonmembers. Please bring a knife and cutting board.

Preregistration is required. Contact Open Harvest at (402)475-9069 to register.

Whipped Cauliflower Recipe

A perfect side dish that it is low carbServes 8

• 24 ounces cauliflower, frozen
• 8 ounces light cream cheese
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 medium russet potatoes, washed and cubed
• 3 tablespoons milk, if needed

Cook cauliflower until soft. Place in food processor with steel blade and process. Add cream cheese salt and pepper and to cauliflower and continue processing 5 to 8 minutes. Boil potatoes until soft, drain, mash, and add to the whipped cauliflower. Mix well. Add milk if needed.
Per Serving (excluding unknown items): 112 Calories; 5g Fat (42.0% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 302mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates

Risotto with Cauliflower Recipe

Servings: 6

• 2 tablespoons olive oil
• 2/3 medium onion, chopped
• 2/3 teaspoon red chili flakes
• 2/3 teaspoon black pepper
• 1 cup short-grain rice, Aborio
• 2/3 teaspoon fresh cracked pepper, chopped
• 1/3 cup dry vermouth
• 2 2/3 cups chicken broth
• 1 medium cauliflower, grated
• 2/3 cup Parmesan cheese, grated
• 1/3 cup fresh parsley, chopped

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over med. 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 grated cauliflower, mix in rice, fold parsley and Parmesan cheese.

Per Serving (excluding unknown items): 243 Calories; 8g Fat (31.8% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 515mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Pumpkin Cake Recipe

• 1 cup chopped walnuts
• 4 large eggs
• 1 1/2 cups turbinado sugar
• 1 teaspoon vanilla
• 1 cup 1% low-fat milk
• 28 ounces pumpkin puree
• 2 cups unbleached flour
• 2 cups rolled oats
• 1/4 cup flax seeds, ground
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3 tablespoons pumpkin pie spice
•  1 tablespoon powdered sugar

1. Toast chopped walnuts in a 375 degree oven for 10 minutes.
2. In a large bowl mix all wet ingredients together. In a separate bowl mix all dry ingredients together. Fold the dry ingredients into the wet.
3. Pour mixture into 2 large or 6 small aluminum loaf pans sprayed with nonstick spray.
4. Bake in preheated oven at 350 degrees 30 to 45 minutes until cake springs back when touched.
5. When cool, sprinkle with powdered sugar.

Per Serving : 176 Calories; 5g Fat (24.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 236mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

Hummus Recipe

• 1 pound garbanzo beans, cooked
• 1 teaspoon sesame oil
• 2 teaspoons garlic, roasted
• 1/2 teaspoon cumin
• 4 fluid ounces lemon juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• cayenne pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons fresh parsley, chopped

1.    Combine the garbanzo beans, sesame oil, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne.

2.    Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.

Per Serving (excluding unknown items): 115 Calories; 3g Fat (20.7% calories from fat); 6g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 141mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Recipes for Herb Blends: All Purpose Spice Mixes

Herb Salt

A perfect all purpose blend,  Mix all ingredients together and give a few quick grinds in a coffee grinder.

• 2 parts onion powder
• 1 part garlic powder
• 1 part dry parsley
• 1 part marjoram
• 1 part sea salt
• 1/2 part basil

Dip Blend
Mix in 75% sour cream and 25% mayonnaise

• 4 parts dill weed
• 1 part garlic powder
• 1 part chervil

Roasted Garbanzo Beans Recipe

 

• 25 ounces garbanzo beans, canned, rinsed and drained
• 2 teaspoons grape seed oil
• 1 teaspoon Judy's house seasonings

1. Place garbanzo beans in a kitchen towel and dry well, remove any loose skins.
2. Place beans on a baking sheets and toss with grape seed oil and Judy's seasoning.
3. Roast in a 400 degree oven for 20 minutes.