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At Spectrum, we know how special the holiday season is to you and how food, family, and friends are such an important part of the celebration. This Chefs Choice Recipe Collection, created by our extraordinary Chef Dan and Chef Deb, is filled with the kind of recipes youll love preparing for your guests all season long and throughout the new year. Its our gift to you with warmest wishes from Spectrum. Chef Dan Passionate about great food, Chef Dan is hugely popular among Spectrum fans, many of whom follow his cooking webisodes on YouTube. A member of the International Association of Culinary Professionals (IACP), Chef Dan brings his enthusiasm and high-energy style in the kitchen to every dish he creates.
Chef Deb A part of the Hain Celestial team for more than 10 years and a member of IACP, Chef Deb creates healthy, delicious dishes that make her a favorite of those who know great cuisine. Her innovation and culinary expertise are evident in each recipe she develops.
Renowned for superior taste and quality, and recommended by chefs for chefs and cooks, Spectrum lets you add an exceptional touch to all you serve this holiday. Deck the halls with delicious when you choose Spectrum cooking oils! SPECTRUM Recognized by the American Masters of Taste with the Gold Medal Award of Excellence -Recommended by Chefs for Chefs and Cooks!2
Process
1. Heat oven to 250oF. 2. Place all veggies in a roasting tray. 3. Drizzle Spectrum Organic Extra Virgin Olive Oil over the veggies, then sprinkle salt and pepper. Toss until everything is covered. 4. Roast veggies for 3 hours, until theyre withered and soft. 5. Remove veggies and place them in food processor. Blend until smooth, adding more Spectrum Organic Extra Virgin Olive Oil as necessary to gain desired texture. 6. Serve with Flash Roasted Cauliflower for dipping, enjoy with friends.
CHEFS CHOICE
RECIPE COLLECTION
Process
1. Heat oven to 450oF. 2. Cut cauliflower into small pieces. 3. Toss cauliflower with salt, pepper and Spectrum Safflower Oil in roasting tray. 4. Roast cauliflower for 25-30 minutes, or until crisp and brown at the edges. 5. Serve with Slow Roasted Veggie Dip, invite friends for snacking.
CHEFS CHOICE
RECIPE COLLECTION
Process
1. Preheat oven to 350oF. 2. Spray 2 large baking sheets with Spectrum Canola non stick spray. Place all the nuts in a large bowl. 3. In a small saucepan add the rest of the ingredients, stir over a medium heat until sugar has dissolved and syrup is smooth, pour syrup over nuts and toss to coat well. 4. Divide nuts between prepared sheets and bake until golden and thickly glazed, stir occasionally turning the nuts, about 20 minutes. 5. Cool nuts on sheets, separating nuts with a wooden spoon. 6. Store in an airtight container, at room temperature, will keep for 5 to 7 days.
CHEFS CHOICE
RECIPE COLLECTION
VinaigRetteS
Making salad dressing is easier than you think. Clear out that refrigerator shelf full of half-used bottles and stock your pantry with some Spectrum essentials. Youll never have the same dressing twice. Ingredients
6 tablespoons Spectrum Organic Extra Virgin Olive Oil 2 tablespoons Spectrum Balsamic Vinegar 2 tablespoons minced Red Onion 1 tablespoon whole Grain Mustard Pinch Hain Pure Foods Sea Salt Pinch Pepper
Process
1. Whisk everything together, dress your salad! Note: Vinaigrettes are a simple ratio, three parts oil to one part acid. Play around with Spectrum products and make your own flavors. Some of my favorite combinations? Walnut Oil with Pomegranate Juice, Coconut OIl with Pear Vinegar. Have fun!
CHEFS CHOICE
RECIPE COLLECTION
Process
1. In a small bowl combine the Spectrum Organic Garlic Mayonnaise and chili sauce 2. In a second small bowl combine together remaining mayonnaise, mint, scallions and lime juice. 3. Spread chili mayonnaise on both sides of each of the rolls, layer from the bottom up with the cheese, then ham, and finish with the turkey, season with Hain Pure Foods Sea Salt and fresh ground black pepper, spoon over the mint mayonnaise. 4. Spread Spectrum Spread over both sides of sandwich and place on large preheated griddle or Panini machine, weight down sandwiches on griddle or close Panini machine until cheese has melted and sandwiches are lightly browned, about 4 minutes. If using a griddle turn sandwiches to brown other side.
CHEFS CHOICE
RECIPE COLLECTION
Process
1. Cook Deboles Pasta according to cooking instructions, drain, toss with a little Spectrum Organic Olive Oil and set aside. 2. Heat Spectrum Organic Olive Oil in a large skillet, add onion and saut for 5 mins until onions are lightly golden, add garlic and mushrooms and saut for 2 mins longer, add season with Hain Pure Foods Sea Salt and pepper. 3. Add wine and simmer for 2-3mins, add broth and bring to a soft boil. Add broccoli, cauliflower, and pepper. Simmer lightly for 10 mins, add in tomatoes and continue to slow simmer for 10 mins longer. 4. Add cooked pasta, pine nuts and half the parsley to sauce and toss to coat pasta well, transfer to a large pasta bowl, sprinkle with cheese and remaining parsley. Adjust seasoning if necessary.
CHEFS CHOICE
RECIPE COLLECTION
Process
1. In a small bowl, whisk together all ingredients except for skirt steak. 2. Put marinade into a plastic bag and add skirt steak. Massage marinade into steak and refrigerate for at least one hour (preferably over night). 3. Heat grill to medium-high and grill steak on one side for 7-10 minutes, until it has grill marks and is charred. 4. Flip steak and grill for another 7 minutes, or until steak is desired temperature and color inside. 5. Remove steak from grill, let rest for ten minutes and then slice against the grain. 6. Serve with corn tortillas and salsa, its taco night!
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CHEFS CHOICE
RECIPE COLLECTION
Stir Fry 1 pound Chicken Thighs 1 pound Napa Cabbage, sliced thinly 4 servings Rice Noodles 1/2 Red Onion, thinly sliced cup Corn Starch 4-6 tablespoons Spectrum Asian Stir Fry Oil
Process
1. Whisk all ingredients for sauce together in a small bowl, set aside. 2. Slice chicken thighs into small pieces, toss with sliced red onion and corn starch. Set aside. 3. Cook rice noodles as per instructions, set aside. 4. Heat wok to medium high, add Spectrum Asian Stir Fry Oil. 5. Add chicken/onion mixture to wok, stir fry until golden brown. Remove from wok and set aside. 6. Add cabbage to wok, cook until just wilted and reduced by half. 7. Add noodles and chicken back into work with cabbage, stir to combine. 8. Add sauce, stir to combine. 9. Cook until everything is heated through. 10. Remove wok from heat and serve dinner.
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CHEFS CHOICE
RECIPE COLLECTION
Process
1. Heat oven to 200oF. 2. Pour Spectrum Organic Mediterranean Extra Virgin Olive Oil into baking dish with garlic cloves and slide into oven. 3. Infuse oil for at least one hour and up to three in the low temperature oven. 4. Remove dish of oil from oven, add shrimp and put dish back into oven for 10 minutes or until shrimp are just pink and cooked through. 5. Pluck shrimp from oil, place on top of salad or next to crusty bread with a few of the infused garlic cloves. Toast the new year! Cheers!
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CHEFS CHOICE
RECIPE COLLECTION
*For a gluten-free alternative use cup Brown Rice Flour and cup Tapioca Starch in place of the All Purpose Flour.
Process
1. In a large saut pan, heat the apple, rosemary and Hain Pure Foods sugar over low heat. Stir occasionally and cook until the apple cubes are tender, about 15 minutes. No need to turn everything to mush, just let the sugar melt in the softening apples. When they are ready, take them off the heat and set aside. 2. While the apples are cooking, preheat your oven to 350oF. Pour the 2 tablespoons Spectrum Organic Olive Oil into a 10-inch skillet and slide it into your oven to heat as well. 3. In a medium bowl whisk together the cornmeal, flour, baking powder and salt. 4. In a separate, larger, bowl, whisk Hain Pure Foods Turbinado sugar with the eggs until lightened in color and slightly thickened. Pour in the Spectrum Organic Olive Oil as you continue to whisk. 5. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the cooked apple/rosemary mixture. 6. Pull the heated skillet out of your oven and pour in the batter, if it sizzles a bit youve done well. The bottom will be crispy! 7. Bake the cake for 30 minutes, or until a knife inserted in the center comes out clean. 8. Let the cake cool slightly before serving. Or just eat it from the skillet.
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CHEFS CHOICE
RECIPE COLLECTION
Filling Wash 1 tablespoon of heavy cream 1 egg yolk teaspoon whole cloves 2 teaspoons of cinnamon powder teaspoon of star anise powder 1 tablespoon vanilla extract 6 tablespoons of Arrowhead Mills Organic all purpose blend flour 1 cups (packed) Hain Pure Foods Soft Brown Sugar teaspoon of Hain Pure Foods Sea Salt 9lbs Bosc Pears peeled and halved, cored, each half cut into 4 slices. 4 tablespoons of heavy cream
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CHEFS CHOICE
RECIPE COLLECTION
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CHEFS CHOICE
RECIPE COLLECTION
*For a great gluten-free alternative, use 3/4 cup Brown Rice Flour, 3/4 cup Millet Flour, 1/4 cup Tapioca Starch and 1/2 teaspoon Xanthan gum in place of the All Purpose Flour
Process
1. 2. 3. 4. 5. 6. 7. 8. Heat your oven to 450oF. Add all ingredients except for extra sprinkling Hain Pure Foods sugar into a food processor. Buzz until the dough comes together. Spray a cookie sheet with Spectrum Coconut Oil Spray. Scoop the dough out onto the cookie sheet, shaping six biscuits. Sprinkle extra Hain Pure Foods sugar on top of each biscuit. Bake biscuits for 15 minutes, or until golden brown on top. Remove from the oven, let cool, then devour.
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CHEFS CHOICE
RECIPE COLLECTION
*For a great gluten-free alternative, use 1/2 cup Brown Rice Flour, 1/3 cup Potato Starch, 1/3 cup White Rice Flour, 1/3 cup Millet Flour and 1/4 teaspoon Xanthan gum in place of the All Purpose Flour.
Process
1. Heat your oven to 350oF. 2. In the bowl of a stand mixer (or using an electric hand mixer and a separate bowl), cream the Spectrum Organic Shortening and Hain Pure Foods Turbinado Sugar until light and fluffy. 3. Add the egg and vanilla, stir until just combined. 4. Add the flour, Hain Pure Foods Baking Soda and Hain Pure Foods Sea Salt, stir to combine.
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CHEFS CHOICE
RECIPE COLLECTION
Process
1. Whisk ingredients together until glossy and thick. 2. Dip cookies in frosting, let set on rack.
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