Chicken Stew in Pumpkin Gravy Recipe
by Jon Emanuel, Executive Chef at Project Angel Heart Serves 4-6 It’s pumpkin season, and we love how this recipe uses pumpkin as a base for the chicken stew. Perfect for a cold fall day!
Rhubarb-be-cue Sauce
By Jon Emanuel, Executive Chef (2005-2016) Yield: Makes about ½ gallon, may be frozen
Safer grilling (and a recipe for grill lovers!)
by Heather Tedeschi, dietetic intern Grilling is an end-of-summer favorite for many families, but you may have heard that that grilling can cause certain types of cancer. What does this mean for backyard barbecue lovers?
Caesar Salad Dressing
Jon Emanuel, Executive Chef of Project Angel Heart Yields about 1 1/2 C Most people don’t realize how easy it is to make Caesar salad dressing, so they opt for buying a bottle from the store. However, homemade is very easy and, of course, tastes so much better! There are lots of different variations, but…
Baba Ghanoush
Jon Emanuel, Executive Chef (2005-2016) Serves 4-6 Baba ghanoush is widely eaten throughout the Mediterranean region. It’s similar to hummus, but instead of garbanzo beans, eggplant is the base. Like hummus, baba ghanoush is great with pita, but can be dipped with just about anything else that you deem dip-worthy. Feel free to add more…
Cincinnati Chili
by Jon Emanuel, Executive Chef Serves 6-8 Cincinnati chili is a regional chili that is more like a sauce than traditional chili. Cincinnati chili lovers order their chili by number: Two-, Three-, Four-, or Five-Way. Let your guest create their own final product! Two-Way Chili: Chili served on spaghetti Three-Way Chili: Additionally topped with shredded…
Fish Tacos
I created this version of fish tacos for my wife, Penny, and decided it was a fun dish for our clients, too. We use swai for the fish, a type of catfish that we get from our seafood supplier (and huge Project Angel Heart supporter) Seattle Fish Company of Denver. Enjoy!
One Bite at a Time
by Kristen Day, Dietetic Intern, University of Houston Maintaining a healthy lifestyle is a challenge, no one will argue that point. Somewhere amongst all our other daily obligations we have to figure out what to eat, when to eat, how much to eat, and, on top of that, throw in some exercise for good measure.
Puerto Rican-Style Sofrito Condiment and Seasoning
At Project Angel Heart, we use this sofrito not only on top of roast pork or baked fish, but also in stews. Its wonderfully earthy flavor and fragrant aroma come primarily fromthe annatto-infused oil the mixture is simmered in. Use sofrito on or in anything that can use a boldly flavored, Caribbean-style kick!
Roasted Root Vegetables
Sometimes vegetables like turnips, rutabagas, parsnips and beets get a bad reputation due to the generally unexciting boiled and mashed versions many of us grew up with. Roasting these veggies brings out their sweet and sometimes nutty flavors and will surprise event the most hardened critics with their deep, layered and complex flavors. These veggies…