David Michael and Co. Recipe of the Month: Thai Spiced Pumpkin Soup

http://www.dmflavors.com/

David Michael and Co. Recipe of the Month: Thai Spiced Pumpkin Soup

Thai Spiced Pumpkin Soup

• 1 Tablespoon Vegetable oil
• 1/2 Cup Yellow onion, small diced
• 1 teaspoon Garlic -- minced or pressed
• 1 teaspoon Fresh ginger -- grated
• 1 Tablespoon Brandy
• 1 Cup Chicken broth
• 4 teaspoons Light brown sugar, packed
• 1 teaspoon Salt, kosher\
• 3 teaspoons Thai red curry paste*
• 2 Cups Pumpkin puree, (NOT pumpkin mix) -- canned
• 1/4 Cup Coconut milk (regular or light) -- canned
• 1/2 Cup Water **
• Optional: 2 teaspoons Toasted pumpkin seeds

Note:* Thai curry pastes have different heat intensities per brand. Start with 1 teaspoon, taste broth, then add to the spice level that suites your tastes.
Assemble all ingredients and equipment.
In a medium saucepan, using medium to medium-high heat, add the vegetable oil to the pan.
Add onion, sauté until soft and translucent (approx. 5 minutes).
Add minced garlic and ginger; sauté until fragrant (approx 1 minute).
Deglazed the pan with brandy, simmer for 30 seconds.
Add chicken broth, sugar, salt and Thai red curry paste. Stir and simmer for 10 minutes.
Taste and adjust seasoning.
Stir pumpkin puree and coconut milk into simmering broth.
Add water (**for a thinner consistency add any additional water in 1/4 cup increments to achieve desired consistency).
Bring to a simmer, then heat for additional 5 minutes on low heat.
Season with additional salt and black pepper to taste.
Optional: for a smoother soup, puree using animmersion mixer or a blender.
Garnish: toasted pumpkin seeds.
 

Check Out Our Blog about the Impact of Organic Foods - DM Flavors

http://www.dmflavors.com/blog/2012/09/13/the-impact-of-organic-beyond-nutrition/

Last week, a Stanford University study came to the conclusion that there is little evidence of increased health benefits from organic foods versus their standard issue, non-organic counterparts. “There isn’t much difference between organic and conventional foods, if you’re an adult and making a decision based solely on your health,” said Dena Bravata, MD, MS, a senior associate with Stanford’s Center for Health Policy who helped lead the study comparing organic and conventional foods.

The study was fueled by the growing popularity of organic products – which by definition are produced without synthetic pesticides or chemical fertilizers and are not processed using irradiation, industrial solvents or chemical food additives. All that organic foods lack that differentiate them from conventional options they certainly reflect in price as they are, in all cases, more expensive than non-organic options, sometimes even costing twice as much.

While this study does indicate that there are no immediate health benefits from organic versus conventional foods, it also concludes that organic produce has a 30 percent lower risk of pesticide contamination than its conventional counterparts. Just because we don’t know the long-term health benefits or detriments of this difference, does not mean the point should be dismissed. Does the 30 percent pesticide difference add up over the course of years or over the course of a lifetime? Maybe it does. And maybe it doesn’t. But for the consumers in the “maybe it does” camp, paying higher prices for peace of mind is a reasonable trade-off.

Let’s not forget that for many organic-seeking consumers the value isn’t placed on their health alone – but also on the health of animals and the environment. There are undeniable differences between the affects of organic versus conventional farming on the health of the world around us. So, although eating an organic apple versus a conventional apple may not be more nutritious for us, there are other health implications that hang in the balance.

DM Flavors' Recipe of the Month: Stuffed Chicken Parm!

http://www.dmflavors.com/

Recipe of the Month

Stuffed Chicken Parmesan

Spinach Stuffing

• 1 Box (10 Oz) Spinach, Frozen -- chopped
• 3 Ounces Cream Cheese - Regular or Reduced Fat at Room Temperature -- Softened
• 1/4 Cup Parmesan Cheese -- Shredded
• 1/2 Teaspoon Basil Leaves - Dried
• 1 Clove Garlic -- Minced
• 1/8 Teaspoon Oregano - Dried
• Salt and Pepper to Taste

Chicken & Breading

• 2-3 Pounds Boneless Skinless Chicken Breasts
• 1 Whole Egg - Beaten or 1/4 Cup of Egg Subsitute
• 3/4 Cup Crushed Wheat Crackers
• 2 Tablespoons Parmesan Cheese -- Shredded
• 1 Teaspoon Basil Leaves - Dried
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 1 1/2 Cups Spaghetti Sauce
• 1/4 Cup Shredded Mozzarella Cheese

Defrost and drain the spinach. Ring dry in towels if necessary
Place the crackers in a plastic bag and crush to a fine crumb.
Place the Chicken between two pieces of plastic wrap and pound with a flat meat mallet or rolling pin until about 1/4" thick
Heat oven to 375 F. Spray a 9x13" glass baking dish with a cooking spray.
For the Stuffing: In a bowl mix together th spinach, cream cheese, Parmesan cheese, Basil, garlic, oregano and salt and pepper to taste
For the chicken: Spread about 1 1/2 Tablespoons of spinach stuffing on the pounded chicken breasts and roll up. Secure with toothpicks if needed
Place the cracker crumbs, basil, pepper, parmesan, salt and ground pepper in a shallow bowl and mix together
Beat the egg or place the egg substitute in a bowl
Roll each chicken breast in the egg , followed by the cracker crumbs. Place the toothpicked/ open side down in the baking dish. Bake 10 minutes.
Pour sauce over chicken and sprinkle with cheese. Bake until center reads 165 F on an instant read thermometer and the cheese is melted and the sauce is bubbling.
Serve with pasta or a salad - Remember to remove the toothpicks if used.

Check Out David Michael's Recipe of the Month: Grilled Pizza and Vegetables!

Grilled Pizza with Vegetables

• 2/3 cup warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons Instant yeast, Fleischmans
• Fresh basil leaf
• Portobello mushroom
• Zucchini
• Eggplant
• Red onion
• Red bell pepper
• Fresh ricotta cheese
• Mozzarella cheese, fresh
• Garlic
• Oregano, fresh
• Tomatoes, Roma

Dissolve water and yeast in a bowl or Hobart bowl if using a mixer (paddle attachment).

Dry blend remaining ingredients.

Carefully add dries to the Hobart and mix until water is absorbed. Switch to dough hook and mix until dough ball is formed. If by hand, make a well in the dries and add liquid mixing until a dough is formed.

Place a small amount of Olive Oil in a mixing bowl and coat the bowl. Place dough in the bowl and cover with a moist towel. Let dough rest 1 hour.

Cut dough into desired size and form into a ball. Let sit 1/2 hour. Meanwhile, prepare your vegetables and get grill hot.

Prepare your favorite vegetables by slicing about 1/8- 1/4 inch thick (zucchini, eggplant, red onions, red bell peppers, portobella mushrooms, roma tomatoes). Place vegetables in a bowl and season with salt, pepper, garlic, fresh oregano, basil & Olive Oil.

Once grill is hot, place vegetables on grill and sear grill marks into 1 side. Flip vegetables and cook until limp. Remove from grill and reserve for pizza.

Roll dough out into a square about the size of a cookie baking sheet. Place on top of cookie sheet and carefully slide raw pizza dough onto grill. Cook on that side for approximately 3 minutes getting nice grill marks. Turn dough over, place ricotta cheese, vegetables and mozzarella cheese on top of dough. Lower heat on grill to low and cover the grill. Cook until cheese is well melted. Turn dough carefully if one side of grill is hotter than the other. Approximately 8-10 minutes depending on dough thickness and grill heat.

Remove cooked pizza using a metal spatula to lift pizza in the front and sliding the cookie sheet under the pizza while pulling pizza onto cookie sheet with spatula.

Let cool several minutes. Slice and serve.

http://www.dmflavors.com/recipe_of_the_month.htm?p=11602,593626

Check Out David Michael's Recipe of the Month: Bill's Special Potato Salad!

http://www.dmflavors.com/

Check Out David Michael's Recipe of the Month: Summer Pasta with Chicken and Spinach Meatballs!

http://www.dmflavors.com

For Pasta Sauce

• 1 pound Assorted fresh mushrooms - sliced
• 1 1/2 Tablespoons Olive oil
• 28 ounces San Marzano Tomatoes - canned - undrained
• 2 Tablespoons Tomato Paste
• 14 ounces Low Sodium Chicken Broth
• 8 ounces Tomato Sauce
• 4 Tablespoons Pesto - Homemade or Store Bought
• 2 Cloves Garlic -- Minced
• 2 Teaspoons Oregano - dried
• Salt & Pepper to taste
   

For Meatballs

• 10 ounces frozen chopped spinach -- thawed and drained and squeezed dry
• 4 eggs -- mixed
• 1 cup dried bread crumbs
• 1/2 cup grated fresh Parmesan cheese
• 2 Tablespoons minced onion dried
• 2 cloves garlic -- minced
• 2 pounds ground chicken
• 1/2 teaspoon Ground Black Pepper
• Salt to taste 1/2 -1 teaspoon to taste (fry or microwave a small amount of mix to adjust taste)

Directions for the meatballs:

In a bowl combine the spinach,eggs, bread crumbs, cheese, onions, garlic, salt & pepper and mix well.

Add the ground chicken and gently mix well. Over mixing can cause the meatballs to become rubbery. Check seasoning by mixing and then cooking a small amount either in the microwave or fry pan. Adjust the seasoning if necessary

Form into meatballs using a size 40 scoop or about 1 - 2 inch meatballs. Wetting the scoop or your hands helps form a clean meatball

Place on a shallow tray that has been sprayed with a "pam" type spray. Spray the tops as well.

Bake at 400 F for 20 minutes or until internal temperature is 150 F. Meatballs will cook further in the sauce.

Directions for the sauce:

Heat a nonstick skillet. Add the oil followed by the mushrooms, saute until tender.

In a non reactive pan mix the tomatoes (If whole break into chunks), paste,sauce and chicken broth together. Add the garlic and oregano and bring to a boil.

Lower the temperature to a simmer and add half of the pesto and let cook 10 minutes until slightly thickened. Add the meatballs and mushrooms and cook until thickened about another 10 -20 minutes. Add the remaining pesto and adjust seasonings.

Serve over pasta, garnished with additional parmesan