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Risotto

Recipe for April 16th

Kosher Salt (Himalayan Sea Salt works)Extra Virgin Olive Oil

Small Onion- Finely Chopped

1 Cup of Aborio Rice

Carnaroli or Japanese Sushi Rice

1/2 Cup of Dry White Wine

3 Tbsp of unsalted butter (cut into pieces)

1/2-1 cup of grated parmesan cheese (divided)

4-6 cups of chicken broth

Freshly ground pepper

Cooking from the Pantry

Recipe for April 2nd

What you will learn: No Bake Energy BallsAntiOxidant SmoothieFire Cider Tonics 
Your Shopping List:

2 cups of blueberries (Frozen Ideally. If Fresh pour 2 cups in a ziplock bag and put it in the freeze the day before cooking lesson)

2 packed cups of strong leafy greens (Spinach, Kale or Collard Greens)

1 banana1 cups of coarsely grated peeled horseradish (about 4 ounces)

1 small onion, coarsely chopped8 large garlic cloves, smashed

1/2 cup peeled and coarsely grated or chopped ginger (about 3 ounces4 rosemary sprigs1 whole clove1-2 chiles (or dried chiles)

1 lemon quartered


Pantry Items:1 tablespoon ground turmeric

1 teaspoon black peppercorns

2 cups (or more) unfiltered apple cider vinegar

2 tablespoons (or more) honey1/2 cup soy or almond milk 

4 tablespoon of superfood powder (eg. acai, cacao, flax, hemp, maca, matcha, chia, spirulina, turmeric) (split to two tablespoons for two different recipes)

1 dried date

1 tsp cinnamon 

1 1/4 cups Gluten Free Rolled Oats (you can swap quick oats or a blend of half quick, half old fashioned)

1/2 cup of nut butter of choice

1/2 cup of sticky liquid sweetener of choice (ie honey, maple, agave)

1 tsp vanilla extract

1/4 teaspoon of kosher salt

1/2 cup of ‘mix ins’ (eg; dark chocolate chips, dried roasted nuts, dried fruit, coconut flakes)

Equipment:A (preferably glass) quart container (mason jars); cheesecloth (or sieve)High Powered Blender Large Mixing BowlSheet TrayStorage Containers (for your energy balls)

About Chef Anna: Chef Anna, Chef and Owner of ChiquiChef, LLC Personal Chef Services, has been serving clients with healthy make ahead meals, boutique catering and private cooking lessons. She is a Member of the United States Personal Chef Association, Capital Chefs Chapter, Women Chef and Restauranteurs Association and Food Safety Certified.  
If you are interested in drop off no-contact meal service or a personal virtual private cooking lesson please contact her chiquchef@gmail.com, 914-236-0539

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