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Tag Archive | "healthy cooking"

The Witte Wants to Help You Stick to Those New Year’s Resolutions


The Witte Museum, 3801 Broadway, wants to help you stick to those resolutions to eat better this year. So, they’re offering a little help from a local chef as part of Salud! Culinary Nights, which is set for 6:30 p.m. Jan. 14.

culinary nightsThe tasty and interactive evening will feature chef Zach Lutton, executive chef of Zedric’s Fit With Flavor, which has two San Antonio locations. He’ll be offering healthy foods for the new year: Zedric’s Chicken Tortilla Soup with an Avocado Relish, Pecan Crusted Chicken with Brown Rice Pilaf and Ratatouille with Roasted Red Pepper Sauce and Organic Peanut Butter Chocolate Chews with Fresh Berries.

Enjoy conversation with tips for a healthier, new you while sipping wine from Bending Branch Winery that has been paired with each menu item. Bending Branch Winery is a sustainable practice and organically focused operation with award-winning wines, including their Petite Sirah, Picpoul Blanc, Cabernet and more.

Set in the Children’s Hospital of San Antonio Demonstration Kitchen in the brand new H-E-B Body Adventure Powered by University Health System, Salud! Culinary Nights programs continue the H-E-B Body Adventure’s mission to provide the community with healthy lifestyle alternatives through local chefs and a diverse array of cuisines and topics focusing on empowerment, health IQ and wellness. Meet local chefs, farmers, ranchers and food historians in an intimate setting as they present information, history and stories about the selected Salud! Culinary Nights menu.

Each program will also feature a wine, beer or cocktail pairing from Texas winemakers, brewers and mixologists.

This class is limited to 60 guests per evening and tickets start at $50 per person, $45 for Witte members and include a souvenir wine glass. For more information, call (210) 357-1910 or visit www.WitteMuseum.org.

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Chef’s Corner: A Hearty Bean Soup, Tuscan Style


The pancetta, smoky ham and herbs bring a taste of Italy to this hearty white bean soup.  The sun-dried tomatoes add color and a lively acidity. This mellow, nourishing soup recipe is from personal chef Sarah Penrod, owner of the local Chef for Life.

Tuscan Bean Soup
1 ounce pancetta OR 1 slice bacon, cut in small dice
1 tablespoon olive oil
2 ounces smoked ham (1 thick slice from the deli), cut into small dice
¼ cup diced onions (cut in small dice)
¼ cup diced carrots (cut in small dice)
¼ cup diced celery (cut in small dice)
¼ cup thinly sliced leek
4 cloves roasted garlic, mashed
1 bay leaf
Pinch of crushed red pepper
1 tablespoon leaf thyme
1 tablespoon chopped basil
¼ teaspoon dried oregano
¾ pound dry white beans, cooked according to package directions OR 2 3/4 cups cooked beans
40 ounces chicken stock
¼ cup minced sun-dried tomatoes
½ cup tomatoes, crushed, with juice
Salt, to taste
Pepper, to taste

Place the pancetta or bacon in a heavy saucepan over medium heat with olive oil blend. Render fat, but do not cook meat until crisp. Add onions, carrots, celery and leek and sauté until almost tender.

Add roasted garlic, bay leaf, pinch red pepper, thyme, basil, oregano, cooked beans and stock. Stir ingredients together gently. Bring just to a boil, then turn down heat and simmer over low heat until beans are very tender.

Add sun-dried tomatoes and crushed tomatoes and simmer another 15 minutes. Using a hand blender, purée approximately ¼ of the soup.   (Or, transfer 1 cup of soup to regular blender, blend, then pour purée back into pot.)  Adjust seasoning with salt and pepper, to taste.

Makes 6-8 servings.

From Sarah Penrod, chef, Chef for Life

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What’s Hot: Learning to Cook With Olives, Olive Oil


CookingWithOliveOilLearn to cook recipes containing delicious and healthful olives, as well as olive oil, at a new lineup of classes beginning soon at Sandy Oaks Olive Orchard near Elmendorf (about 20 minutes drive south of San Antonio).

The first class is 10 a.m. – 1:30 p.m. Sept. 26. The class begins with a tour, at which time you can look at the plantings and nursery, the olive press, orchard and other facilities at this beautiful working ranch. Class begins after the tour, as Saundra Winokur and her staff teach, prepare and serve a multi-course lunch. The class will feature information on the health and diet benefits of olives and olive oil. The meal will focus on Spanish and Spanish-style dishes, and be served with wine.

The cost is $35. Students will receive written recipes and also have a chance to visit the Sandy Oaks gift shop after class. To sign up for the class call Sandy Oaks at (210) 621-0044. Sandy Oaks is at 26195 Mathis Road. For more information and directions, go to www.sandyoaks.com.

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