Cooking with Coley

At Wholly Wholesome they think that “indulgence and healthy eating can go hand in hand.” This is something we have in common.  I wholeheartedly believe that any dish can be healthier without sacrificing flavor.  Whether it’s less fats, substituting whole grains or using organic products.  The options are there to create a healthy and delicious balance.  All you need is the drive and creativity to execute it.

Wholly Wholesome knows how to do just this. Among the array of goodies I received from them last month were a few standouts – ones that should be added to your grocery list.

Wholly Wholesome Reviews and Favorites

• The Pumpkin Crumblettes were a true delight.  Not too sweet to enjoy for breakfast, but also perfect to enjoy as a snack or after dinner treat.  The Crumblettes are made with wheat flour and organic cane sugar. At 190 cals for two, you’ll feel satisfied and pleased with this sweet treat.

• The Cranberry Orange Winter Cake lives up to its good looks and charming appearance. With just a hint of orange, the sweet taste of cranberry and a light dusting of powdered sugar in place of a frosting, this cake is light, moist and downright heavenly.  When I served it at a dinner party, my guests were taken back at how delicious it was.  I wish I had a picture to share, but sadly I didn’t take one!

Read more Wholly Wholesome reviews and recipes using their pie crusts and visit WhollyWholesome.com for more information or to find your local grocer. Wholly Wholesome products are sold nationwide. 

Chances are some of you are making a roast this holiday.  So here’s a quick tip to keep your meat as tender and juicy as can be.

Make sure you allow a roast — beef, pork, lamb or poultry — to sit a little while before carving. Standing time allows the natural juices to redistribute throughout the meat.  This helps to produce evenly moist  meat that is easier to carve. If you carve a roast too soon, you’ll lose the juices.

Keep the roast warm during the standing time by covering it with foil.

Not sure how long to let the roast sit? It depends on the size.  For a large turkey, you want to wait about 30 minutes.  For smaller roasts, 15 minutes may do.

Also, the New England Country Soup’s soup challenge is still going  on through Jan. 9.  Please vote for me here by visiting the SoupChallenge.com.  You can vote once a day.

Long title.  I know.  But this post has a lot to offer – a super yummy and healthy new soup recipe, a mini review of New England Country Soup’s convenient and natural soup brand and the opportunity to show your support for my recipe in a Soup Challenge.

I’ll do my best to keep it short.

Here’s the background. I was invited by the New England Country Soup to taste test their soups AND enter their Soup Challenge.  I happily accepted!

Their Story The company was founded by three “foodies” frustrated with the traditional soup products on store shelves. They had a simple objective: make great tasting, good for you, shelf-stable soups with the same, all natural ingredients they use in their kitchen. Lastly, they wanted their soups to be easy to use and friendly to the environment. Mission accomplished. They offer eight varietals that pack in simple, natural and fresh ingredients.  Oh and good news, they are sold outside New England!  Find  your local retailer.

My Story I received a few different soups and was immediately impressed with the awesome packaging.  Not only eco-friendly, the pouches are so easy to prepare.  Just put the pouch in the microwave and bam – instant “home-cooked” soup.

I received a few varietals and decided to select the Black Bean to “challenge.”   A bean lover at heart with a fascination for mexican cuisine and an obsession for spice and heat, the choice seemed obvious.

I had some friends join me for a “taste off:” Progresso Black Bean soup vs. New England Country Soup. It was a fun, yet efficient way to help me prep and brainstorm how I would perfect my own Black Bean soup recipe.

After testing our pallets and gathering feedback, I took note of the heartiness, flavors, spiciness and thickness of the two versions. In my own execution, I was then able to maintain the healthiness and slight heat of the New England version, but still incorporate the smokiness of the Progresso version without adding bacon. By incorporating additional veggies like carrots and celery, I took a fiber-rich, nutritious soup to the next level.

The Recipe If you like the recipe, do me a favor and vote for my Smoky Chipotle Black Bean Soup recipe by clicking here

What you’ll need:

Ingredients

1. Dry black beans (16 oz)
2. Chopped tomatoes (1 1/2 cups)
3. Dried Chipotle Pepper (2)
4. Chopped Garlic (6 cloves)
5. Chopped Carrots (1 cup)
6. Chopped celery (1 cup)
7. Cumin (1 tbsp)
8. Water (3 cups)
9. Sea Salt (1 tbsp)
10. 10.  Jalapeno Peppers (2 chopped)
11. Red bell pepper (1 medium size)
12. Cilantro (2 hand fulls)
13. Extra Virgin Olive Oil (1 tbsp)
14. 1 onion chopped
15. My Challenge recipe called for no more than 14 ingredients, but here are other suggestions when you make your version – fresh squeezed lime juice, green peppers, bay leaves (be sure the bay leaves don’t get pureed though!)

Procedure

• Soak beans in water (just enough water so beans are covered) for 15 minutes
• Chop all veggies
• Sauté carrots, celery, onions, garlic, tomatoes, jalapenos, red peppers in EVOO in soup pot
• Add beans (after 15 minutes) to veggies
• Add cumin, cilantro, dried chipotles and salt to beans and veggies
• Add 3 cups water
• Simmer for 2 hours
• Puree half of soup (be sure not to puree the chipotles, leave those in the pot)
• Add pureed portion back into pot
• Cook for 1 more hour
• Remove Chipotles
• Serve with cilantro sprinkled on top and garnish with lime wedge (optional – note: lime garnish adds an ingredient – not included in ingredients list!). If you want to count the lime wedge, I’d remove the celery from the recipe because the carrots will still maintain the same heartiness

Vote for my recipe – it’s only a click away!

No, unfortunately I didn’t interview any Top Chef All-Stars contestants.  Sure wish I did though. My good pal Kevin is a lucky duck.  OK, that’s not fair.  He didn’t get lucky.  He’s a great writer and passionate foodie who totally earned the opportunity to interview some of his hometown All-Stars.  However, lucky for us, Kevin shared this exclusive opportunity, so we can learn more about some of Dallas’ finest chefs. 

 Here’s a sampling of Kevin’s post from Dallas’ CityBest…

We’re a ‘Top Chef’ Town: Where To Find Them

“Tre Wilcox: Working his way up from fast food restaurants to Chef de Cuisine at Abacus, Tre appeared on season three of Top Chef and quickly established himself as an early favorite. He equated the experience to ‘closing my eyes and waking up in a world I never knew … I didn’t adjust very well; I had a bad day, and it cost me the title right when I was starting to get hot.’ This time around, Tre says he’s rolling with the punches and enjoying the competition. Tre is currently the Executive Chef at Loft 610 in Plano, and is working toward opening a new restaurant, Marquee, in March 2011.”

Tre – you’ve got my vote!  Was a fan then and still am a fan now!

To read Kevin’s full article and get other contestant insights, visit Dallas’ City’sBest or check him out on his spirit’s blog Cocktail Enthusiast.

This week’s Tuesday Tip for the Novice is a unique post.  I was recently contacted by Cindy Cullen of Culinary Arts College, a non-profit site dedicated to elevating American cuisine by encouraging a new generation of chefs to attend a culinary arts college.  Cindy asked if she could contribute an article to Cooking with Coley.  I happily agreed and thought Tuesday Tip for the Novice would be a great venue to exhibit her culinary expertise!

This week, Cindy’s brought to us a few tips on cooking with milk.  Instead of one tip, she’s bringing us four (but don’t worry, they’re quick and easy to retain!)  

1. Milk helps to thicken sauces when folded in towards the end of the process. 
2. If you want your risotto to be creamier, use a cup of milk instead of the last cup of stock.
3. Seafood like squid and fish are more succulent and tender when soaked in milk before they’re infused with herbs and spices and fried or cooked on a grill.
4. Cold milk helps produce lighter pastries and cakes when added to the flour mixture.

These tips were extracted from the larger byline ”Milking Milk for All its Worth – Cooking with Milk Tips.”  For more tips on cooking with milk, stay tuned to Cooking with Coley’s Tuesday Tips for the Novice.  And if you have any questions for Cindy, she welcomes your comments!   Contact her via email at cindycullen84@gmail.com.

Image property of Dixie Chik. Because I haven't cooked this dish recently, I thought I'd showcase her beautiful version

Homemade lasagna may be one of my favorite dishes to prepare.  It’s rich with flavors, textures and colors and I can’t resist the Italian cheeses and hearty veggies layered within the noodles.

My lasagna never ceases to be a crowd pleaser, and friends and family are always in awe when they learn that what they’re eating is actually a healthier alternative to the traditional Italian classic.

For my healthier, heartier whole wheat mushroom, turkey and spinach version, you’ll have to check out Dixie Chik Cooks.  Dixie Chix Cooks, is a fun and yummy food blog run by a “Southern Belle”  who posts unique recipes, many with a Southern spin like her Sante Fe BBQ Potatoes and Bacon and Cream Cheese Stuffed Jalapeno Peppers.

I recently won her Pampered Chef Grater giveaway, and as a result, not only do I receive an awesome new cheese grater to perfect my Italian dishes, but my recipe was featured on her site.  Check out her spin of my recipe.