WHAT'S FOR BREAKFAST???

(photo-google+)

COOKING SWAP :)

*Citrus Juices swap instead of salt*

TIP Just a squeeze or two of the fruit will bring out the flavor of your meal, minus the sodium. Make a habit of swapping the salt shaker on your dinner table for a small bowl of sliced lemons or limes when you're eating chicken, rice and vegetable dishes.

(Source: Women's Day & kappboom wallpaper photo)

COOKING SWAP :)

*SWAP ROLLED OATS instead of BREAD CRUMBS Tip To mimic the texture of bread crumbs (store-bought kinds can be high in sodium), pulse cholesterol-lowering oats in a food processor until grainy. Use to top casseroles or as an ingredient in meat loaf.

(Source: Women's Day & google+ photo)

MARCH MADNESS CONTINUES!!!

(photo-kappboom wallpaper photo)

COOKING SWAP :)

*Swap applesauce instead of oil*

TIP: Replace half of the oil with the fruit to reduce calories in cakes, muffins, brownies and sweetened breads. In chocolate recipes, try prunes instead.

(Source: Women's Day & kappboom wallpaper photo)

(photo-kappboom wallpaper photo)

COOKING SWAP :)

*Swap smoked paprika instead bacon bits. TIP: A small pinch of the spice on top of eggs. Brussels sprouts or split pea soup mimic's the smoky flavor of bacon-with almost no calories or fat.

(Women's Day & google+ photo)

GOOD FOR YOU TIP :)

(photo-google+)

COOKING SWAP :)

*Swap avacado instead of butter :) Tip: A thin smear of mashed or pure'ed avacado is a delicious way to moisten a sandwich while saving more than 75 calories per tablespoon.

(Source: Women's Day & google+ photo)

MAKE YOU FEEL BETTER :)

(photo-google+)

COOKING TIP

*Instead of using heavy cream to thicken my favorite soups, I blend 1/2 cup of the broth with 1/4 cup white beans (such as cannellini) until smooth, then mix the pure'e back into the soup.

(Source: Quinn Asteak & google+ photo)

CHEFS PRESS COOKBOOKS

CHEFS PRESS RECIPES COMING SOON :)

HOW TO SEPARATE AN EGG :)

Here is the link for how to separate an egg.

SHRIMP and SAUSAGE GUMBO

*Mardi Gras Collection*

Active: 1 hr Total: 1 hr Serves: 8-10

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green peppers, chopped
+ Kosher salt

2 bay leaves
2 tsp freshly ground black pepper
1-1/2 to 2 tsp cayenne pepper
1-1/2 tsp smoked paprika
1-1/2 cups sliced fresh or frozen okra

12 oz turkey or pork andouille sausage, sliced
6 cups chicken stock (homemade or reduced-sodium canned)
2 lb raw shrimp, peeled and deveined
3 scallions, sliced
1 TB unsalted butter
+ Cooked white rice, for serving
+ Louisiana-style hot sauce, for serving

1. Make roux: Warm oil in a large Dutch oven over medium heat. Add flour and stir well to combine. Reduce heat to medium-low and cook, stirring constantly, 30-40 minutes, until mixture is rich medium brown, the color of peanut butter or coffee ice cream. Pay attention to bottom of pan, scraping often, so flour toasts but doesn't burn.

2. Increase heat to medium and add onion, garlic, celery, and peppers. Season with salt. Cook, stirring, 5 minutes. Add bay leaves, black pepper, cayenne, and paprika; cook 2 minutes. Add okra and sausage; cook 2 minutes. Pour in chicken stock, increase heat to high, bring to a boil, and then reduce heat to maintain a simmer, 10 minutes.

3. Stir in shrimp and simmer until just cooked through. Stir in scallions and butter. Taste and add more salt and pepper if needed. Serve over rice, with hot sauce, if desired.

NOTE: Louisianna-style hot sauce is a tangy, spicy blend of chilies (usually tabasco or cayenne varieties), vinegar, and salt. Tabasco Sauce is the most famous--and one of the oldest--but others are worth trying as well, such as Crystal, Trappey's and Louisiana brands.

(Source: Parade msgazine & kappboom wallpaper photo)

MARDI GRAS!!!

(photo-kappboom wallpaper)