Posts Tagged ‘chef’
Caesar Salad with Roasted Garbanzo Beans – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 30 TOTAL TIME – 30 QUICK TIPS – I love a simple Caesar but it has to be done well. The dressing is easier than you might think to make a real from scratch Caesar! If you love anchovies, use filets so you can drape some on…
Read MoreThanksgiving Leftovers Chiliaquiles – Alison Mountford
By Chef Alison Mountford INGREDIENTS 12 corn tortillas (cut into 8 wedges each) .25 cup canola oil (for frying) 1 teaspoon kosher salt (divided, possibly more to taste) 4 Roma tomato (about 1 1/2 pounds) .5 yellow onion 1 jalapeño (remove the seeds if you prefer it less spicy) 2 clove garlic ½ cup gravy…
Read MoreCurried Quinoa Salad with White Beans + Kale – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 20 TOTAL TIME – 25 QUICK TIPS – Well balanced, light, yet filling. I love the contrasting textures and colors on the final presentation and the curry in the quinoa gives it a beautiful yellow hue and layer of favor. INGREDIENTS 1 cup quinoa 2 cup water…
Read MoreChipotle Carrot Soup – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 25 TOTAL TIME – 40 SERVES – 4 INGREDIENTS1 onion 1 clove garlic 2 teaspoon unsalted butter 1 pound carrot 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 1 can chipotle peppers in adobo 4 cups chicken or vegetable stock 1 15-ounce can…
Read MoreBuffalo Brussels Sprouts with Blue Cheese Sauce – Alison Mountford
By Alison Mountford, contributing chef Active Time – 20 Total Time – 20 ABOUT – Vegetarians rejoice! Buffalo has come for everyone’s favorite fall vegetable, and you’ll never miss the chicken. We like to serve with blue cheese sauce and either toothpicks for an appetizer or just as a side dish. INGREDIENTS 1 pound brussels…
Read MoreApple Pie Bars with Salted Dulce De Leche – Alison Mountford
By Alison Mountford, contributing chef ABOUT – The dulce de leche drizzle is optional but worth every minute! You can spoon the leftovers on ice cream or dip in pretzels or short bread cookies later. It will last a few weeks in the fridge once transferred to a Tupperware. ** Make sure the can remains…
Read MorePasta with Vodka Sauce – Alison Mountford
By Alison Mountford for RINewsToday ACTIVE TIME – 30 TOTAL TIME – 30 SERVES – 4 QUICK TIPS – Don’t miss this classic, old school sauce, made properly. Use the best quality tomato paste you can find since that gives it all of the flavor. The vodka cooks off and there’s so little here that…
Read MoreThree Bean Chili – Alison Mountford
By Chef Alison Mountford ACTIVE TIME – 15 TOTAL TIME – 30 SERVES 4 QUICK TIPS – When I was a personal chef this simple and addicting chili was on heavy rotation for the “Freezer Meal” for my clients. It’s packed full of veggies but also is conveniently made with canned beans and tomatoes. Double…
Read MoreOven Sweet Potato Fries – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 10 TOTAL TIME – 25 SERVES – 4, as a side dish Intro – Whether you’re 8 or 68, sweet potato fries just hits the spot! These are easy to make, nutritious, and so colorful as a side dish to your favorite meal. 2 pounds garnet yam…
Read MoreWeeknight Ramen – Alison Mountford
By Alison Mountford, contributing chef to RINewsToday ACTIVE TIME – 10 minutes TOTAL TIME – 20 minutes If you’re into incredible ramen from restaurants be aware: this is not that. This is, “I love ramen’s comforting vibe and slurpy noodles, but I don’t have any seaweed on hand or time to cook a 15-hour dashi…
Read More