Chef Mark Elliott Moore Fit Recipes
Upcoming SlideShare
Loading in...5
×
 

Chef Mark Elliott Moore Fit Recipes

on

  • 1,483 views

Chef Mark Elliott of Elliotts on Linden prepares a colorful stir-fry at the MooreFit "Eat Your Colors" Healthy Cooking Demonstration.

Chef Mark Elliott of Elliotts on Linden prepares a colorful stir-fry at the MooreFit "Eat Your Colors" Healthy Cooking Demonstration.

Statistics

Views

Total Views
1,483
Views on SlideShare
1,480
Embed Views
3

Actions

Likes
0
Downloads
9
Comments
0

1 Embed 3

http://moorefit.org 3

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Chef Mark Elliott Moore Fit Recipes Chef Mark Elliott Moore Fit Recipes Presentation Transcript

    • Chef Mark Elliott’s Moorefit Recipes
    • BUTTERNUT SQUASH BISQUE From the kitchen and chefs at Elliotts on Linden • 1 medium butternut squash, skin and seeds removed (you may substitute acorn squash) • ½ onion, diced • 1 sweet potato, peeled and diced • 1 clove garlic, crushed • 1 Tbsp vegetable oil • 1 cinnamon stick • 1 Tbsp honey • 1 Quart chicken stock • ¼ cup cream • Salt and pepper to taste • • Method • Heat the oil in a thick-bottom pan; add the vegetables and garlic and sauté until the vegetables are soft, about 5 minutes. Add the honey, cinnamon stick and chicken stock. Bring to a boil, and then reduce heat to a simmer. Cook for about 30 minutes. Cool the soup slightly and puree with an immersion blender or in small batches in a food processor or blender. Add cream and adjust seasoning to taste.
    • CHICKEN AND VEGETABLE STEW WITH WILD RICE Utilizing left-over soup, try this for a quick and tasty dinner treat • 2 cups of soup (from previous recipe) • 1 lb skinless chicken breast, diced • 1 package of frozen vegetable medley or diced mixed fresh vegetables • 1 Tbsp vegetable oil • ½ tsp thyme or mixed herbs • 1 pack of wild rice mix, cook following package instructions • • Method • Heat a large pan on medium high and add the oil. Place the diced chicken in the oil and sauté the meat until slightly browned. Add seasonings and vegetables. Add the soup and warm slowly. Serve with the cooked rice • • Feel free to embellish this dish. Try adding: • Mushrooms, Spinach, Peas, Broccoli or Cauliflower • Top with some cheese • Add some heat with a pinch of cayenne
    • MELLOW TURKEY AND VEGETABLE CHILI From the kitchen and chefs at Elliotts on Linden • 1 pound ground turkey • 1 Tbsp vegetable oil • 1 medium yellow onion, diced • 1small squash, diced • 1 small zucchini, diced • 1 green pepper, diced • 1 (15 1/2-ounce) can kidney beans, rinsed and drained • 1 small sweet potato • 1 clove garlic, chopped • Salt and pepper to taste • 1 tsp chili powder or more • 1 adobe chili optional • 1 tsp dried oregano • 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice • • Method • Heat the oil in a large skillet over medium-high heat. Add the diced vegetables, garlic, chili powder and oregano. Cook, stirring, until vegetables are tender, about 3 minutes. Add the turkey, breaking it up with a wooden spoon, and cook until the meat is cooked through. Season to taste with salt and pepper. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 to 20 minutes.
    • MUSHROOM AND VEGETABLE LASAGNA From the kitchen and chefs at Elliotts on Linden • 1 zucchini • 2 cups crimini mushrooms, sliced thin • 2 portabello mushrooms • 1 package grated mozzarella cheese • 1 small container soft ricotta or cottage cheese • 1 package of lasagna noodles • 2 tsp oregano • 2 tsp basil • 1 Yellow Squash • 1 Yellow Onion • ! Jar Spaghetti sauce • Parmesan, if you like • 1TBSP Olive Oil • 1 tsp garlic crushed • 1 tsp Rosemary • • Method • Slice all zucchini, squash and mushroom lengthwise into narrow sheets. Place in a large mixing bowl with ½ the herbs and olive oil. Spread vegetables out on a sheet pan and roast for 5 minutes at 400 degrees. Allow them to cool. • • Heat a large skillet and add the remaining olive oil. Sauté the onion until translucent. Add the diced mushrooms and the remaining herbs. Cook for about 5 minutes, and then add the marinara sauce. Bring to a simmer and cook for about 5 minutes. Cool • • Cook lasagna noodles as described on the package. • • In a rectangular baking dish, assemble lasagna. Layer noodles, vegetables and cheeses, with a thin layer of mushroom sauce. Continue layering until vegetables are all gone, making sure to end with pasta sheet on top. Dress the top with cheese. Cover with foil. Bake for 40 minutes at 325. Remove foil and bake for another ten minutes. Let rest for 10 minutes and serve.
    • BUTTERNUT SQUASH BISQUE From the kitchen and chefs at Elliotts on Linden • 1 medium butternut squash, skin and seeds removed (you may substitute acorn squash) • ½ onion, diced • 1 sweet potato, peeled and diced • 1 clove garlic, crushed • 1 Tbsp vegetable oil • 1 cinnamon stick • 1 Tbsp honey • 1 Quart chicken stock • ¼ cup cream • Salt and pepper to taste • • Method • Heat the oil in a thick-bottom pan; add the vegetables and garlic and sauté until the vegetables are soft, about 5 minutes. Add the honey, cinnamon stick and chicken stock. Bring to a boil, and then reduce heat to a simmer. Cook for about 30 minutes. Cool the soup slightly and puree with an immersion blender or in small batches in a food processor or blender. Add cream and adjust seasoning to taste.
    • FAJITA SALAD From the kitchen and chefs at Elliotts on Linden • This one is up to you. Use what is abundant and colorful, chopped, grated or shredded • • Good for about 2 lbs of steak • Marinade for the flank steak: (pour into a Ziploc bag, add the steak, and marinate in the refrigerator for at least one hour – a day is better) • ½ cup Oil • ¼ cup Lea perrins • ¼ cup soy sauce • 2 bay leaves • 1 tsp garlic • 1 tsp pepper flakes • 1 tsp cumin • 1 tsp chili powder • 5 splashes Tabasco • 1 lime juiced and whole • cilantro, chopped • salt and pepper • splash (or two!!) of Tequila optional • • Marinade the steak • Grill steak to your doneness slice across the grain
    • QUICK GUACAMOLE From the kitchen and chefs at Elliotts on Linden • 2 large ripe avocados (they should be soft to the touch but not mushy) • 1 clove garlic, minced • juice of one lime • 1 cucumber, peeled, seeded, diced • 1 roma tomato, diced • 2 Tbsp minced red onion • 2 Tbsp minced fresh cilantro • 1 tsp chili powder • • Method • Cut avocados in half and remove seed. Score with a paring knife. With a large spoon, scoop the scored flesh into a medium bowl. Add all ingredients, less cucumbers, and mash with wooden spoon or whisk. Add cucumbers just before serving. Taste and season with salt and pepper.
    • GREEN GODDESS DRESSING From the kitchen and chefs at Elliotts on Linden • 1 cup spinach leaves • ½ cup yogurt • ¼ cup lite mayo • 2 Tbsp of fresh dill • 2 Tbsp fresh mint • 4 scallions, chopped • 2 Tbsp fresh basil • 2 Tbsp chopped Italian parsley • Juice of one lemon • Salt and pepper to taste • • Method: • In a food processor, chop all herbs and spinach with lemon juice. Add yogurt and mayonnaise and process briefly. • • If you don’t have a food processor, just mince the herbs and spinach with a kitchen knife. Place in a medium bowl and add the rest of the ingredients. If you don’t have all the herbs, or don’t like one of them, just omit, or substitute. This is a great quick way to dress up salad greens or use as a dipping sauce for veggies.