Tip Of the Day: 60 minutes of walking a day keeps the doctor away

Eating healthy is the first step of a healthier lifestyle. Exercise is the second step. Try walking 30 minutes a day during your lunch break to burn enough calories to maintain your weight and increase it to 60 minutes to lose weight

Ingredient of the Day-Damsons

As a chef one of the truly rewarding thing is knowing about unique fruits and vegetable's. It is wonderful

not only to understand a foods qualities but also it is wonderful to be able to use them. Damsons are one of those fruits. You may not recognize the name but you probably would recognize the taste. Damsons are a type of plum.

Also known as the Damask Plum, this oval shaped fruit is believed to have been harvested since antiquity in what is now known. With its yellowish-green flesh and delicate skin that ranges from blue to violet. This intensely acidic fruit is best known for having a good source of Vitamin C and Fiber.

Damsons are great with duck confit in a curly endive salad with a honey sherry vinegar dressing. Too much work, try eating them plain. Either way you won't be disappointed.

Happy Cooking!

Mary

Ask Mary: 3 Ways to Make Salad Healthier

Dear Mary, I eat out a lot and have figured out that I like salads. Should I eat dressing on the salad, tossed in the salad, or on the side?

I like to eat my salads tossed in dressing rather than asking for it on the side. I use straight vinegar, lemon, or lime-juice in place of thick, mayonnaisey, and high caloried dressings.

Also if you want to make your salad even healthier here are some great alternatives to try out.

1. Instead of having a salad with iceberg lettuce, choose a heartier green like spinach. It’s a bit more expensive but you are getting more bang for your buck, darker greens are packed with more vitamins and minerals.
2. Switch out any fried meats that may be in your salad with baked or better yet grilled meats.
3. Also for a nice crunch to your salad, omit the fatty bacon with sliced almonds. You'll get the same amount of protein with none of the guilt!

A Quick Tip for a healthier Salad Dressing

Switch from a heavy mayo/sour cream based dressing to a light acidic dressing for a healthier meal. Or for an even healthier substitute vinegars, lemons, or limes.

Rocket and Peach Salad

Ingredients

1 bag Rocket (Arugula)

4 pieces prosciutto

2 ea Peaches, slices

1/4 C Goat cheese

A/N Champagne vinegar

2 Tb Olive oil

A/N Salt

A/N Pepper

Directions

1. In a small mixing bowl whisk together Champagne Vinegar and Olive oil, adding the oil slowly in small increments while whisking.
2. On a plate light place Rocket followed by the pieces of prosciutto, peach slices, and goat cheese. Having the vinaigrette on the side.

Ingredient of the Day-Rocket

This spin-dally leafy green plant will have more meaning to me than you will ever know. I first started to learn about rocket from Donna Hay’s cookbook, where it initially peaked my interest. Then as I furthered my culinary education I learned more at the salad station at Susan Goin’s restaurant where she instills a love and passion for edible leafy green plants within every bite. Often found growing in the Mediterranean region from Morocco to Portugal. This spin-dally leafy green plant provides a rich, peppery taste, with an exceptionally strong flavor that is richly packed with vitamin C and potassium.

Happy Cooking!

Mary

Cloudy with a Chance of Meatballs Themed Birthday Party!

Dear Mary,

I am so excited about the movie Cloudy with a chance of meatballs, I saw years ago that you raved about the book. My daughter's birthday is coming up and I am taking her and her friends. When they come home I thought it would be fun to have a party revolving around the movie. What should I make?

Debra

Dear Debra,

I have been counting down the days 'til the movie comes out. I hope it is as good as the book. Your daughter is a lucky girl. I suggest having huge School House Pancakes, Drizzling Marinara with Meatballs, and Mad Chasing Pizza. You could do large pitcher's of water and as a party favor you could hand out candy ice cream cones, fortune cookies and little packs of sardines. The great news is you can't go wrong. The whole movie is about food, and almost anything would work. I wish I was creating your party, it sounds like a great one.

Ingredient of the day is Monkfish

Growing in about 3 to 5 feet, this black skinned fish is something that might appear scary to people in more than one way. When in reality it has a lot to offer. This bottom dwelling fish can be found lurking in the coastal Atlantic Sea. Providing its liver and muscular tail as the only edible portions. As peculiar as the fish appears, monkfish has dense flesh that is sweet and similar to lobster meat in both flavor and texture. However this fish is also filled with B vitamins, protein, and low in cholesterol.

A true delightful change to the everyday salmon. I highly recommend it!

Happy Cooking!

Mary

Ask Mary: More About Soaking Chicken In Buttermilk

Dear Mary,

I love the tip about soaking chicken in Buttermilk but I want to know more. Why do I soak it in buttermilk? Can I grill chicken that has been soaked in buttermilk?

And how long should I soak it?

Thanks,

Karen

Dear Karen,

It is a great idea to soak chicken for a couple of hours to really get it to tenderize the meat. Using its acidic qualities, buttermilk tenderizes the meat the same way a marinade does. I have never tried grilling chicken that has been soaked in buttermilk but I have grilled chicken that has been soaked in sour cream and it came out beautifully. When I soak chicken in buttermilk it is usually before chicken parmesan, breaded chicken tenders, and even chicken marsala.

I usually get ice cold buttermilk, fill it up in a bag and throw de-fatted chicken in, and make sure that it is completely covered.

Have a Great Weekend,

Mary

5 Helpful Hints to Keep Your Time in the Grocery Store Efficient and Down to a Minimum!

1. Plan ahead by creating a menu and grocery list
2. Snack before you go to the grocery store to prevent you from spending excess time looking and buying more than you need
3. Make sure to look at the date, if you want food that is going to last. Grocery stores like to stock their fridges FIFO (first in first out), which means that the ones closest to you will expire first.
4. Whenever possible buy organic, and if everything organic just isn’t in your budget just a few important ones will do.
1. Spinach
2. Apples
3. Potatoes
4. Grapes
5. Start in the vegetable isle. To eat healthier create your meal around the vegetable

Recipe of the Week- Parmesan Chicken

4 Chicken breasts
2 Cups Italian Bread crumbs
6 Eggs
1 Cup Parmesan cheese
1Cup Mozzarella
2 Cups Tomato Sauce
1 bunch Basil
2 Cup Canola oil


Use a mallet or your fists and pound the chicken.
This will make the chicken tender, especially if you buy frozen chicken to save money or for that last minute meal (frozen chicken can sometimes be tough).
These next few steps should be very fluid.
Next, you beat the egg yolks and dip the chicken into it, after that you dip the chicken into bread crumbs and parmesan. And then salt and pepper.
And finally set it aside and wait til the pan with oil is hot, so you can sear it on both sides.
Heat up sauté pan with plenty of oil to a medium heat (so it doesn’t burn the bread crumbs). Brown on both sides and put on a cookie sheet.
Line all the chicken breasts up and pour the tomao sauce right on top,and then put mozzarella on top of the tomato sauce.
Bake for 20 minutes on 325.

Happy Cooking!
Mary

Ingredient of the Day- Peaches

With it’s fuzzy soft red (sometimes orange) skin, mellow yellow flesh, and bright red seed. This tropical fruit is found growing in trees and is believed to originate from china. Starting from a beautiful violet blossom that develops into the bright red and orange fruit we all crave and love. Not to mention that peaches are packed with fiber, protein, potassium, and vitamin C. Making it the ideal fruit of the day.

For a delicious breakfast try eating fresh lowfat ricotta cheese with honey and fresh peaches. This is one of my friends favorites.

Happy Hunting.
Mary

Ask Mary; why does fennel turn brown? How do I prevent it?

Dear Mary, why does fennel turn brown? How do I prevent it?

Answer: Fennel, like apples, browns because of oxidation. The best way to prevent oxidation is by completely submerging the fennel in a solution made up of 3 parts water and 1 part acid.

Good Luck!

Mary

Debbie Robins de la Bouillerie Loves Mary Payne Moran,

"Mary Payne Moran is a chef to some of Hollywood’s most important stars. She is dedicated to educating individuals and families on how to live happier, healthier lives through the magic of healthy eating."

Debbie Robins

Transformational Coach

Corporate-Career-Life

http://www.debbierobins.com/

Tip of the Day: How to Marinade

I always find it fun to play with marinades whenever I got the urge to cook things on the grill, but often times people don’t know how to fully utilize a marinades. Here are some nice tips to remember so you can start grilling like a pro.

Whenever you are using marinades let the proteins marinade for 45 minutes to 2 hours. This let’s the protein absorb the flavors of the marinade. The only exception for this rule is fish, the acid that is often found in marinades will end up cooking the delicate flesh.

Happy Cooking!

Mary

Blackened Tilappia with Lime and Cilantro & Brown Rice

4 pieces tilappia
1/4 c good blackeneing seasonings
2 tbsp olive oil
salt and pepper
1 c brown rice
2 limes
1 bunch cilantro

1. Coat the tilappia with blackening seasonings, salt and pepper, and then drizzle 1 -2 tsp of olive oil over the fish and then lightly use your hand to rub the olive oil, salt and blackening seasonings into the fish.
2. Rinse brown rice twice with cold water and then add to a pot, add two cups water, salt and pepper. Bring to a boil and then cover with a lid and simmer for 45 minutes.
3. Heat a non stick saute pan on medium high and place the fish presentation side down and sear for 5 minutes. Flip and continue to cook for another 5-7 minutes.
   
4. Serve with rice and squeeze fresh lime over top and garnish with chopped cilantro.
   

Ingredient of the Day- Fennel

Have you ever gone to the grocery store and been intimidated by certain food because you didn’t know what to do with them? Well fennel often times fits that profile. When in reality this sweet light liquorish flavored vegetable has a lot to offer.

The fennel is composed of a white or light green bulb, super imposed stalks, feathery leaves and crunchy seeds, all of which are edible and nutritious. Filled with Vitamin C and B for a better immune system, fiber for lowering cholesterol and risk of colon cancer, and potassium for lowering blood pressure. This little bulb is something than can bring some light into anyone’s day.

Happy Cooking!

Mary