Features - You' re Invited: Countdown - Los Angeles magazine

Features - You' re Invited: Countdown - Los Angeles magazine

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Thank You Vintage Bouquet

Thank you Vintage Bouquet for another great event!

Lime Cilantro Chicken with a Tomatillo Avocado Sauce

1. 4 boneless skinless chickens
2. 2 yellow onions (1 cut into large rings, 1 fine diced)
3. 1/2 jalapeno diced and deseeded
4. 1 bunch cilantro
5. 4 cloves garlic
6. 4 limes
7. 1 cup white wine
8. 2 tbsp Adobo seasonings
9. 2 tbsp Chalula seasonings
10. 2 avocados
11. 4 tomatillos roasted in the oven at 350 degrees
12. 1/4 c olive oil
13. 1 bunch green onion
14. salt and pepper

In a large bowl mix the onion rings, 1/2 bunch of cilantro, 3 garlic cloves, wine, and spices. Add chicken to the bowl and marinate for an hour. In a mortar and pestel (or blender) Add cilantro, green onion, garlic, and jalapeno. Grind. Add tomatillo and break it down so that it is a nice liquid and then add avocados, lime juice and salt. Set aside. Grill chicken and pour sauce over top. Garnish with sour cream, green onion and cilantro.

Thank you for supporting Hail Mary's and please remember that the nutrition and wellness section of the company will be opening in August.

Happy Cooking!
Chef Mary

Greetings fellow viewers.
I will be posting new posts in two weeks! Thanks for visiting, and we are going to have a whole new Cooking with Mary series coming pretty soon! Until then keep cooking and send me some photos and recipes of what you are doing.
Hailmarys@charter.net
Happy Cooking! mary

Ask Mary: Loving the Peppers, Not the Spice!

Ask Mary: Loving the Peppers, Not the Spice!

Dear Mary,
My husband loves all different kinds of chilies and peppers, so I try and cook with them often. Unfortunately, because they are spicy, the meals often come out unbearably hot. Is there anything I can do to tone down the heat?
Thanks, Virginia from Milwaukee

Hi Virginia,
When I was in culinary school we had a chili contest, and being from the south I jumped in really quick with my knowledge of chili, utilizing my new culinary skills. I made the chili ahead of everyone else, and decided to add a thickening agent of butter and flour (almost like dough) to improve the consistency.

Although the thickening technique worked, the heat of the dish disappeared completely. I didn’t win the contest, but I learned an invaluable lesson. Adding fat to your dish will decrease some of the heat of the chilies. Just be careful to use it in moderation as your husband, like most chili lovers, probably enjoys a little kick in the meal.

How Much Should You Eat?

How Much Should You Eat?

A good rule of thumb, so to speak (wink, wink), is to use your hand as a measuring guide when deciding on portions. Your fist makes a good portion guide for most meals. You’ll be surprised how filling a fist’s portion can be! Give it a try.

What I Cooked Today… Macaroni Supreme

What I Cooked Today… Macaroni Supreme

When finished, this meal is delicious and filling and a great way to stretch one meal into two.

• 1 ½ Cups Dried Macaroni (I love Barilla)
  
• 2 cups tomato sauce*
  
• Leftover vegetables (peppers, onions, tomatoes, mushrooms, etc.)
  
• 1 cup mozzarella cheese
  
• ½ cup shredded chicken (also leftovers, but if you don’t have it you can just make it with vegetables) 
  

Preheat your oven to 350 degrees. Boil off the macaroni in salted water (you can stir it to prevent it from sticking instead of adding the extra calories with oil). Pour the macaroni into a baking dish (discard the water) and top with chicken, tomato sauce, cheese and vegetables. Bake for 20 to 25 minutes. Enjoy!

*Tomato sauce is already in Cooking with Mary’s recipe log. Search for key word “tomato sauce.”


How Much Should You Eat?

A good rule of thumb, so to speak (wink, wink), is to use your hand as a measuring guide when deciding on portions. Your fist makes a good portion guide for most meals. You’ll be surprised how filling a fist’s portion can be! Give it a try.

Ingredient of the Day: Macaroni

My grandmother-in-law is everything you could possibly want in an Italian grandmother. She’s 4’11’’, grabs your cheeks like it was her job (with great big kisses to follow), always has meatballs ready for a snack and, of course, wants everyone to call her “Ma.”

It is Ma’s opinion that pasta should never be called pasta. To her, pasta is macaroni, and macaroni is an essential ingredient in most of her daily menus. There is simple nothing like going home to Ma’s house and having a bowl of macaroni and gravy (that’s Italian slang for tomato sauce!).

Macaroni is shaped like an elbow. It is used in all types of dishes and is packaged mostly dried. In fact, I have never seen fresh macaroni available in stores. Macaroni and cheese is an American favorite, but it can be used in other dishes as well.

These days, you can find macaroni wheat and gluten free. Ma probably wouldn’t serve it that way, but it’s a great option for people with specific health concerns, or for those just looking to add more fiber to their diet.

Ask Mary: Veggie Steaming

Dear Mary,
I don’t have a vegetable steamer. Can I still steam vegetables?
Thanks!

Without a vegetable steamer, the best option for your veggies would be to blanch them quickly by boiling them for a few minutes. However, if steaming is your preferred cooking method, run over to a place like Bed, Bath and Beyond and pick up a steam basket. They’re fairly inexpensive and really get the job done. I prefer to steam my veggies because steaming helps maintain the vitamins, minerals and nutrients that you need in your daily diet during the cooking process.

How to Roast Peppers

Roasting peppers is a wonderful and important process that allows the natural sweetness of the pepper to reveal itself through cooking. You can roast peppers through grilling or broiling. I don’t suggest frying peppers because of the extra calories you will get from the fryer. When roasting, blacken the skin (be careful not to turn it gray) and place the pepper in a plastic bag. Then let it rest for 45 minutes. This will help loosen the skin so that it peels off easily (you can run it under water so that you don’t burn yourself first). Lastly, remove seeds and stem and slice.

Happy Cooking! Mary

What I Cooked Today... Roasted Peppers and Garlic

Roasted Peppers and Garlic

Ingredients:

1. 2 tbsp chopped parsley
2. 3 garlic cloves chopped
3. 2 Red Bell Peppers (roasted, peeled, and thinly sliced)
4. ¼ cup good olive oil
5. Salt and Pepper to taste

Directions:

Mix all ingredients and let it marinate for an hour. Serve with an antipasto plate.

Ingredient of the Day: Red Bell Pepper

Almost all peppers are easily mistaken for spicy vegetables. However, red, yellow, orange and green Bell peppers are anything but hot and spicy. Even more interesting is the fact that they are actually fruits. Loaded with lots of vitamins and nutrients, including vitamins C and B-6, Bell peppers are a great low calorie snack.

When preparing a pepper, the first step is to remove the seeds and the interior part of the pepper. I start by slicing off the top and the bottom. Then I make a cut from the top of the pepper to the bottom. Next, I turn my knife so the blade is resting on the pepper’s flesh. I use my knife to slice the soft white/cream colored part of the Bell pepper off completely (the seeds are attached to the soft white part). Finally, I slice the pepper in thin strips. It is always easier to slice peppers from the inside (where the flesh is dull) than it is to slice them from the outside (on the shiny tough outer skin).

Peppers work well as toppings on pizzas, are terrific stuffed and baked, and absolutely wonderful with sizzling chicken in Chicken fajitas. Best of all, Bell peppers are easy to cook with and incredibly fresh and delicious. Try them!

Cooking with Mary: New Webisode!

Join me as I turn one meal into two new feasts!
Happy Cooking!
Mary

Eating by the Rainbow!

Dear Mary,
It is so hard to keep straight the vegetables that are good for each part of your body. Do you have a guide I can follow?

Yes. I love vegetables! They are so good for you. The eating by the rainbow diagram below will help you figure out what you should eat to keep each part of your body healthy. 

Happy Cooking, Mary

Eating by the Rainbow:

Purple and Blue:

Fruits and vegetables like eggplant, cauliflower, blackberries, cabbage, figs and blueberries contain:

Fiber
Vitamins
Phytochemicals

Benefits:

Heart health
Memory boosting
Lowers risk of cancer
Overall health


Green:

Fruits and vegetables like artichoke, lettuces, zucchini, green beans and broccoli contain:

Fiber
Vitamins
Phytochemicals

Benefits:

Reduces risk of lung and other forms of cancer 
Eye health
Builds strong bones and teeth
Boosts immunity

White and Tan: 

Fruits and vegetables like pears, cauliflower, garlic, mushrooms, ginger and onions contain:

Fiber
Phytochemicals
Vitamins

Benefits:

Heart Health
Maintains healthy cholesterol levels
Lowers the risk of certain cancers

Yellow and Orange:

Fruits and vegetables like peppers, corn, peaches, apricots and carrots contain:

Fiber
Phytochemicals
Vitamins

Benefits:
 

Cancer prevention
Eye Health
Boosts immune system

Red:

Fruits and vegetables like apples, tomatoes and pears contain:

Fiber
Phytochemicals

Benefits:

Boosts memory function
Lowers the risk of certain cancers
Boosts immunity

Brown:

Grains, legumes, seeds, and nuts contain:

Fiber
Vitamins
Phytonutrients

Benefits:

Lowers cholesterol
Reduces risk of colon cancer
Reduces risk of Diabetes
Reduces risk of Heart disease and stroke

Shopping at Audrey K's and Sticky Tip

Audrey K's in Glendale

For over a year now, I have been shopping at Audrey K’s boutique store in Glendale. Audrey’s has amazing clothes that are really easy to wear while cooking, and for me that is one of the most important things that I look for in my attire. Whenever I have to go to events I always shop at her store. They offer very personal shopping advice and treat every client like a VIP. Audrey’s launched their online website recently, and now you can buy great designs from the comfort of your own home at www.audreyk.com. Take a look!


Sticky Tip

Everyone has post it notes at home. Why not use those stickies as expiration reminders for all the perishable items in your refrigerator? Simply write the expiration date in big letters and then write the date that you opened the item on the post it note. That way you’ll know when to toss it!

Ingredient of the Day: Fish Sauce and Oyster Sauce

Have you ever walked down the Asian section of the market and seen things like fish sauce or oyster sauce and thought what in the world is that – and more importantly, what can I do with it? Well, you’re not alone.

Recently, my cousin asked me about fish sauce and I drew a blank! It turns out that fish sauce is juice derived from a fish that is covered with salt, and this process takes place over a nine-month period. The resulting juices are bottled as fish sauce. When purchasing fish sauce, be sure to choose bottles with a beautiful, amber brown color that have no cloudiness and no sedimentation on the bottom. Older bottles that may have diminished in quality are often darker in color with more sediment. You don’t have to refrigerate fish sauce, and like so many other condiments, it can keep for a long time.

Oyster sauce is made from boiling large batches of oysters and then removing them, leaving a flavorful broth. The broth is then reduced until it becomes condensed and possesses a strong flavor and a beautiful caramel color. Oysters have a natural salty taste so no additives or thickeners are needed when made fresh. However, thickeners like cornstarch are used for store-bought varieties, along with other additives and preservatives. Oyster sauce is a perfect marinade that can be used in stir-fries and other Asian dishes. It helps give food another dimension.