Chef’s Challenge was a HUGE Success!

A Memorable Night for Mount Sinai Hospital

With over $1.1 million raised for women’s cancer research at Mount Sinai Hospital there was no doubt Saturday’s event was hugely successful.
The first ever Chef’s Challenge enticed  just under 200 culinary hopefuls to raise as much money as possible for a chance to compete against Canadian’s best.

As mentioned in Friday’s post I managed to raise over $2500 making me eligible to attend the event, and that I did. What a spectacular occasion.
Held in the concert hall at The Carlu in downtown Toronto, the event welcomed approximately 500 guests including participates, sponsors, event personnel, judges and media.

The night started with a cocktail reception complete with signature Chef’s Challenge infusions. After being ushered into the main hall the introductions began with the all-star line-up of Canadian culinary excellence. One by one Chefs David Rocco, Jamie Kennedy, Lynn Crawford, Mark McEwen and Massimo Capra took to the stage. Followed by Gordon Ramsay with an exuberant welcome from the audience.

The night continued with three cooking challenges for each team of 10 led by a celebrity chef, live auctions and presentations from many inspiring speakers.
And best of all, a five course meal conceived by Chef Ramsay himself. Can you imagine cooking for 500 foodies and culinary professionals? The pressure was on.

The Menu:
Butternut squash soup with chestnuts and sage
Seared salmon, beet carpaccio & apple with honey soy dressing
Pacific halibut, fennel confit, tarragon & a red pepper vinaigrette
Angus beef filet, sweet potato fondant, glazed red onion & wild mushrooms
Honey creme brulee with Clementine sorbet and hazelnut shortbread

My favorite course, the seared salmon. It was very tender and the combination of flavors complemented the fresh flavours of the fish.  Although this meal was well designed and delicious the consensus was that the beef lacked flavor and the creme brulee was well over-cooked.

A great night, a great cause and a great meal. It doesn’t get any better! xO

P.S Chef Lynn Crawford’s teams won the challenge but I was cheering for Jamie Kennedy *wink*

Me with Jamie Kennedy

Me and a few of the fabulous peeps from my table.

 

One Hell of a Weekend

Well, I did it. I managed to persuade some very generous individuals to sponsor me for the Chef’s Challenge for a Cure taking place tomorrow Saturday Nov. 20th at the Carlu in Toronto.

The task was to raise money in whatever means possible for Mount Sinai Hospital. Participates had to raise over $2500 just to attend this momentous event. The best part, the top 50 fundraisers actually get to compete against a line-up of stellar local Chefs and be verbally brutalized by Gordon Ramsay himself.

Now, unfortunately I did not make the top 50 but I did raise over $2500.
$2645 to be exact. Before this my greatest fundraising accomplishment consisted of a mere few hundred for Run for a Cure.

I’ll be sure to post plenty of pictures and tantalizing tidbits on Sunday or you can follow me at the event as I will tweeting a play-by-play @leanandluxe

You f’in donkey! (just preparing myself for Ramsay’s antics)
xO

Chicken & Pesto Whole-Wheat Crust Pizza

Tonight’s Menu: Whole-wheat pizza with chicken, pesto, artichoke and roasted red peppers

Who doesn’t love pizza?! Oh, but all that fat could leave you feeling guilty for days. Making small improvements to this classic will not only set your mind at ease, your heart will thank you too. Plus, the whole-grain content will leave you feeling fuller longer!

Dough
1 tbsp. honey
1 1/4 c. warm water
1, 1/4 oz pack  yeast
1 1/4 c. all-purpose flour
2 c. whole wheat flour
1 tsp salt
1/4 c. olive oil

Dissolve the honey in water and add the yeast. Let sit until the yeast foams slightly (approx. 5 minutes).
In a separate bowl, combine all-purpose and whole-wheat flours.
Combine 3 c. of the flour mixture and salt in a bowl. Pour in the yeast mixture and olive oil.
Knead the flour mixture by hand, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (approx. 10 minutes).
Shape the dough into a ball and put in a large oiled bowl, turn the dough to coat it with oil.
Allow to rise in a warm location until doubled in size (approx. 45 – 60 minutes).
Punch down the dough and divide into 2 sections. Roll each section into a ball.
Flatten each round into a 12″ circle using your hands or with a rolling-pin, stretching out as necessary to achieve a thin dough.

Top the prepared crusts with your favorite toppings.
My favorite combination is crushed tomatoes, pesto, low-fat mozzarella cheese, roasted red peppers, chicken breast slices and artichokes.

After you add your desired toppings allow each prepared round to rest in a warm location for 15 minutes.
Bake in a 475° oven until crust is golden brown, approx. 20 minutes.

Buon appetito! xo

Chef’s Challenge for a Cure. Please Help!

Dear friends,

On November 20 -21, 2010 I will be participating in Chef’s Challenge featuring chef Gordon Ramsay and an all-star line up of Celebrity chefs!
Please help me reach my fundraising goal by making a generous donation. If I am in the top 50 fundraisers I will have the chance to compete against a line-up of celebrity chefs! Your donation will provide sustainable funding to the Samuel Lunenfeld Research Institute and the Marvelle Koffler Breast Centre of Mount Sinai Hospital. Join me in taking a stand and choosing to fight women’s cancers!
The deadline for donations is Thursday November 18th at 5:00pm
I only have 18 days left, that means I need to collect around $100 a day just to meet the minimum of $2500.
This is a once in a lifetime chance for me to compete against the best chef’s in Canada. Please help me make this possible and support a great cause.

Also…
As an incentive to my friends and family, I will agree to prepare a dinner for two to the individual who provides the largest donation
(you will have to be local of course)

Chef’s Challenge – The Ultimate Battle for a Cure will be Canada’s premiere culinary fundraising event for Mount Sinai Hospital’s lifesaving research and care of women in their daily battle against breast and ovarian cancer. For more information on the Chef’s Challenge please visit http://www.chefschallengeforacure.com/

Thank you for your support!

https://app.webdonate.com/Participant/coonskaren.aspx

Karen xO

 

 

Vegetarian Bolognese on Brown Rice Pasta

Tonight’s Menu: Protein packed vegetarian bolognese on brown rice penne pasta (spiked with turkey sausage for us meat eaters)

I love a good meat sauce but let’s be honest, Nona’s classic can be loaded with fat and calories. Although I have a few favorite lower fat recipes made with extra-lean beef, this one made with lentils is a great alternative and contains less guilt. Plus, vegetarian friendly for all our meat-free friends.
Good-to-know: Lentils are packed full of cholesterol-lowering fiber making them a great choice for those with blood-sugar disorders as they prevent blood sugar levels from rising rapidly after a meal. Also great for those watching their waistlines as they are high in protein and low in calories, only 230 calories for a whole cup of cooked lentils.

Serves 4
Prep time: 15 mins. | Cook time: 30 mins.
1/2 c. red lentils (rinsed)
2 tbsp olive oil
1 onion (diced)
1 red pepper (sliced)
1 green pepper (sliced)
10 mushrooms (sliced)
2 celery stalks (sliced)
4 cloves garlic (minced)
6 oz can tomato paste
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 x 14 oz can diced tomatoes
5  basil leaves (chiffonade)
1 tsp dried oregano
1 tsp smoked paprika
1 tsp cinnamon
S&P
1 c. vegetable stock
3 turkey sausage (cooked and thinly sliced) OPTIONAL

Cover lentils with water and boil for 15 minutes, then drain and set aside.
Heat oil in a large skillet, add onions, peppers and mushrooms and cook until slightly softened, about 6-8 minutes. Add garlic and cook another 2 minutes or so. Add tomato paste, mixing in well with the garlic and onions. Stir and scrape the bottom of the pan frequently, so the tomato paste is cooked but not burning.

Add the vinegar and Worcestershire sauce, deglazing the bottom of the pan a bit. Add diced tomatoes, herbs, paprika and broth. Bring the mixture to a boil. Add lentils (and sausage if desired)  and reduce to a low simmer for about 25 minutes, until liquids are reduced and mixture is thickened, stirring occasionally. Add the cinnamon and season to taste with S&P.

Serve over cooked brown rice pasta or your pasta of choice.

Buon appetito! xO

Maple Pecan Cornmeal Muffins

Low-fat maple pecan cornmeal muffins

I love maple syrup! Given the chance I will add it to anything. In this recipe for cornmeal muffins the added maple gives a traditionally bread-like muffin a sweet kick, making it a perfect breakfast choice paired with a large latte. Best yet, you can enjoy these without gaining a muffin-top!

Makes 12 muffins
1/3 c. brown sugar
1/2 c. maple syrup (the real stuff!)
1 tsp. salt
1/4 c. applesauce
1 tsp. vanilla
3/4 c. fat-free plain or vanilla yogurt
1 3/4 c. whole wheat flour
1 tbsp. baking powder
1 cup cornmeal
1 c. skim milk
1/2 c. pecans (coarsely chopped)

Pre-heat oven to 400°. Line muffin tin with paper muffin cups.
In a small bowl, combine the flour, baking powder, and cornmeal. Set aside. In a large bowl, mix together the sugar, syrup, salt, applesauce, and vanilla.  Stir in the yogurt and mix until well blended. Slowly add the dry ingredients and milk to the sugar mixture alternating between the two. Mix until well blended. Add the pecans, mix and fill muffin cups. Bake for 20 minutes.

xO K

Healthy Olive Infused Hummus

Healthy Black Olive Infused Hummus

I love love love good hummus. My previous BF’s family was Armenian and spoiled me with some unbelievable meals, most being served with hummus and baba ganoush. I put it on everything. Although hummus is packed full of fiber it is still quite high in fat. Moderation is key but if you’re like me and can’t get enough, try this healthy alternative. I must admit, not quite as good but still tasty none the less.

5 oz. can chickpeas, drained
3 tbsp. tahini
2 cloves of garlic
5 black olives with pits removed
1⁄2 tsp. cumin
1⁄2 tsp. salt
Juice from 1/2 lemon
3 tbsp. olive oil
2/3 c. plain fat-free yogurt
1⁄4 c. water

Combine all of the ingredients in a food processor. Set to puree and scrape the bowl frequently. If the mixture is too thick add a small amount of water at a time until it reaches your desired consistency. Test taste and add more lemon, salt or pepper as needed. Spoon into a shallow bowl and top with a drizzle of olive oil and sprinkle of cumin. Hummus can be stored in your fridge covered for up to 4 days.

French Inspired Salad Dressing

Today’s Menu: French Inspired Salad Dressing

Whenever I am traveling to Paris or even Quebec I have never once been asked “What dressing would you like with your salad”. The salad always arrives with a similar topping usually a translucent vinaigrette of sorts with or without tiny mustard grains. Just like most french food keeping it simple and familiar is the key to their cuisine.
I can honesty say I never keep store-bought dressings in my fridge. Dressings are so easy to make, the trick is to make more at one time and store it in your fridge for the next few months. Here is my variation of this classic french style vinaigrette. Feel free to add fresh herbs to the recipe if you choose; a sprig or two of tarragon or rosemary work best.

4 tbsp. white wine vinegar
2/3 c. olive oil
1 tbsp. lemon juice
2 tsp. honey
2 tbsp. grainy mustard
1/2 clove minced garlic and reserve other half
1 tsp. sea salt
1/2 tsp ground black pepper

Rub the inside of a small wooden bowl with the reserved garlic half then place it in the bottom. Add the remaining ingredients and whisk well for approx. 2 minutes. Pour into a wide mouth mason jar or dressing bottle. Try to let the dressing sit for 24 hours before serving so the flavors can meld. Store in the fridge for up to 2 months.

Gourmet Quesadillas with Bean Salad

Gourmet chicken quesadillas with black bean and corn salad

As some of you may have noticed I have been on a bit of a blogger sabbatical. My time has been limited in the past few months as I have been launching my own company (www.volumecommunications.com). I have very much missed profiling my dinners and the great response I had received.

Tonight’s dinner was inspired by my roommate’s favorite dish, traditional mexican style quesadillas. In addition to making tonight’s menu healthier I decided to add a gourmet twist. By adding half low-fat mozzarella to my cheese mixture and no-fat sour cream I was able to cut the fat content. I also replaced traditional flour tortillas with a whole wheat version providing a higher fiber content.  Fiber has been proven to lower cholesterol and helps to regulate glucose levels in the blood. Pairing the quesadillas with a black bean salad completes this fiber packed menu.

Serves 2
Prep time: 20 mins. | Cook time: 10 mins.

4 large whole wheat tortillas
2 chicken boneless breasts (grilled and sliced)
4 large Portobello mushrooms (sliced and sautéed)
2 roasted red peppers (sliced; if using jarred peppers be sure they are packed in water)
1 small onion (sliced and caramelized)
1/4 c. of each smoked cheddar and mozzarella cheeses (grated)
1 tsp. olive oil

1/4 c. no-fat sour cream

1/4 c. salsa

black bean salad

Heat a large skillet over medium heat. Wipe the pan with an oil damped paper towel. Place one tortilla in the pan and top with 1/2 the cheese mixture, chicken, mushrooms, onions and roasted red peppers. Top with another tortilla and cover pan with a lid. Once bottom tortilla is golden brown and cheese is melted flip to the opposite side and cook till golden brown. Repeat these steps for the second quesadilla.

To serve cut into four wedges and serve with sour cream, salsa and bean salad.

Hope you enjoy! xO

Gourmet Ground Chicken Burgers

Gourmet Ground Chicken Burgers with Provolone, Roasted Garlic Mayo and Caramelized Onions

Thick-cut double smoked bacon, blue cheese, fried egg and foie gras topped upon a juicy 1/2 pound prime rib patty. The rise in popularity of gourmet burgers has us salivating over fat laden creations between two buns. Although I love a good juicy beef burger I try to indulge as modestly as possible. Substituting ground beef for chicken or turkey can cut fat significantly. When removing the fat from your patties you must replace that flavor with healthy alternatives. As a special request from a faithful reader, here’s a recipe that will provide all the flavor without tipping the scale.

Serves 4
Prep time: 20 mins. | Cook time: 10 mins.

2 lbs. ground chicken
1 egg
1/2 c. panko crumbs
2 tbsp. Worcestershire sauce
4 tbsp. barbeque sauce
4 tbsp. grainy mustard
1 clove garlic (minced)
1/2 tbsp. rosemary (chopped fine)
S&P

2 onions (sliced)
1 tbsp. olive oil
S&P

6 slices light provolone
6 lettuce leaves
2 tomatoes (sliced)
1 tbsp. roasted garlic (minced)
6 tbsp. 1/2 the fat mayo
6 whole-wheat cibatta buns (or buns of choice)
2 tbsp. olive oil (for buns)

Place a medium skillet over medium-low heat. Add olive oil and onions. Let saute for approx. 20 minutes stirring occasionally until golden brown. Season with S&P.

Heat your grill to high. Add ground chicken to a large mixing bowl. Break in egg and mix well. Add panko, sauces, mustard, rosemary , S&P and mix well with hands. Add more panko if the mixture is loose. Form into 6 large patties and place on parchment paper.
Cut buns and swipe with olive oil. Set aside.

Place patties on a hot grill and turn heat down to medium-low. Cook for approx. 10-15 mins or until the internal temperature has reached 170º. When almost ready place cheese over patties and buns on grill to toast slightly.

To serve mix mayo with roasted garlic and spoon on to buns. Add caramelized onions and additional toppings.

Hot off the grill! xO