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Category Archives: Healthy Eating

Our Favorite Things… Chasseur Cookware

25 Thursday Jan 2018

Posted by à la Maison in #easy entertaining, #kitchen, #pantry, Healthy Eating, Our Favorite Things...

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Tags

#cast-iron, #cookware, #kitchen, #pantry

We don’t carry a lot of cookware in the store, so I wanted to be sure we had a product on our shelves that was versatile and a good option for healthy cooking… cast-iron definitely fits the bill.

I absolutely love this Chasseur enameled cast-iron cookware – it’s not only beautiful but so practical!

store display kitchen 1-18-18 2

Enameled cast-iron is ideal for grilling, simmering, roasting or simply for re-heating, thanks to its impeccable design and quality:

  • Distributes heat evenly, for slow cooking and saving energy
  • Resistant to high temperatures
  • Absorbs and retains heat to keep food hot
  • Durable and hard-wearing
  • It’s truly a work-horse in the kitchen that you’ll reach for time and again for soups, stews, braised meats… the list goes on and on!

store display kitchen 1-18-18 3

Double layer of enamel, black on the edges to protect from corrosion – stylist on the outside.  Pretty and practical!

 

store display kitchen 1-18-18 2
store display kitchen 1-18-18 3
store display kitchen 1-18-18
For more information about Chasseur cookware or to order, please call Michele at 315-440-6637 or send an email to mgraham.alamaison@yahoo.com.

Easy Korean BBQ Pineapple Pork Lettuce Wraps

19 Friday Jan 2018

Posted by à la Maison in #easy entertaining, #gluten-free, Cooking & Entertaining Ideas, Entrees, Healthy Eating, Recipe of the Week

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Tags

#easyentertaining, #gluten-free, #healthy, #pork, Entrees

Love this quick and easy fusion of flavor… a little Asian with a little Hawaiian barbecue.  A delicious and healthy weeknight option or a casual gathering with friends.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic

Serves 6-8

Pork & Pineapple Recipe

  • One medium sweet onion, sliced vertically
  • 3 pounds of pork tenderloin
  • ½ teaspoon salt & pepper
  • ½ teaspoon ground ginger & garlic
  • 1 tablespoon Napa Valley Naturals dark sesame oil*
  • 1/2 cup canned crushed pineapple with juice
  • 1/2 cup Urban Accents Korean BBQ Taco Simmer Sauce*
  • 2 teaspoons Sriracha (optional)
  • Additional 1/2 cup of UA Korean BBA Taco Simmer Sauce* to add at end of cooking

Grilled Pineapple

Grilled Pineapple

  • 8 fresh pineapple rings – Canned pineapple works here too!

 

Lettuce Wrap Recipe

  • Butter or Iceberg Lettuce Leaves (12 large leaves)
  • Angel hair coleslaw mix
  • Shredded carrots
  • Greens onions
  • Grilled pineapple
  • Cauliflower rice or Steam White Rice (Optional)
  • Bourbon Barrels Foods Smoked Sesame Seeds*
  • Urban Accent Korean BBQ Taco Simmer Sauce* (to drizzle)
  • Sriracha Sauce (to drizzle)
  • Steamed Rice (optional as a side or in the lettuce wraps)

 

 Directions

  1. Season pork with salt & pepper. Place the pork and pineapple recipe ingredients in the slow cooker on low for 6-8 hours.
  2. Grill Pineapple –Spray grill pan with cooking spray. Grill 5 mins on each side or until nice grill mark on both sides.   (Alternative methods bake pineapple rings at 425 until caramelized (about 8 mins).
  3. Shred cooked pork and return it to the slow cooker – add extra ½ cup Korean BBQ Simmer Sauce. Cook on low for another 20-30 minutes or until heated through.
  4. Assemble the lettuce wraps as noted in the recipe above. Top with bourbon smoked sesame seeds and serve with steamed rice.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic2

Additional Notes:

To make this in the slow cooker, add the pork + the marinade to the bowl of your slow cooker. Cover and cooking on high for 4-5 hours and on low for 6-8 hours. Finish the recipe as directed.

 

Swap out the lettuce for corn or flour tortillas – this recipe also make great pork tacos.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic2
Grilled Pineapple
Korean-Pineapple-Pork-Lettuce-Wraps - my pic

         

*Find these fine ingredients at à la Maison at 25 Syracuse Street, Baldwinsville, NY  13027.  Or call 315-440-6637 to order.

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

05 Thursday Oct 2017

Posted by à la Maison in #gluten free recipes, #gluten-free, Appetizers, Cooking & Entertaining Ideas, Healthy Eating, Recipe of the Week, Triple Play Recipes

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Tags

#alamaison, #baldwinsville, #cny, #downtownsyracuse, #easyentertaining, #gluten-free, Appetizers

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2
Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

Fig Balsamic Vinegar Triple Play: Recipe #2 – Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette

04 Wednesday Oct 2017

Posted by à la Maison in #gluten free recipes, Healthy Eating, Lunch Recipes, Recipe of the Week, Triple Play Recipes

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Tags

#alamaison, #baldwinsville, #downtownsyracuse, #glutenfree, #healthyeating, #lunch

I often start the week off by making a batch of healthy grains and a big salad to make weekday lunches easy and healthy.  (I’ve definitely learned that if I have to make last minute lunch choices on the go, they often are not very healthy).

Autumn Harvest Rice Bowl 3

This week, I’m reaching for my Fig Balsamic Vinegar to bring rich flavor to Triple Play Recipe #2:  Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette.  My grain bowls tend to go heavier on the veggies then most, adding  added fiber, nutrients and antioxidants.

Autumn Harvest Rice Bowl 1

Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette
1  Cup        Brown Rice or Brown Rice Blend
1 3/4 Cups Vegetable or Chicken Broth (low sodium)
4 Cups       Butternut Squash (1” cubes)
3 Tbls.       Extra Virgin Oil Olive*
¼ Tsp.       Chili Powder
¼ Tsp.       Cinnamon
14-15 oz.   Bag of Pre-Shredded Brussel Sprouts
Salt & Pepper to taste
1                 Large Apple (cubed) – I like Gala for this
4 oz.           Maple Cheddar Cheese or Sharp Cheddar (cubed)
½ cup        Pepitas or Almonds (raw or honey roasted is great too)
½ cup        Dried Cranberries

Fig Balsamic Vinaigrette
4 Tbls       Orange Juice
4 Tbls       Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil*

Add rice and broth to a medium saucepan then bring to a boil – prepare per rice package instructions.  (Left over rice is also great for this recipe).

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Preheat oven to 400 degrees. Place butternut squash cubes in a bowl – toss with 1½  tablespoons of olive oil, the chili powder and cinnamon. Salt & pepper to taste.  Toss together then place on a parchment lined baking sheet. Roast until tender- a total of about 15-20 minutes (stirring after 10 mins).

Autumn Harvest Rice Bowl - roasted veg 3
Autumn Harvest Rice Bowl - squash

Next, add shredded brussel sprouts, remaining 1 ½ tablespoon of olive oil, along with salt & pepper to taste, to a bowl and toss together (you can use the same bowl that you tossed the squash in). Place on a second parchment lined baking sheet and put in the oven when you stir the butternut squash- roast both for another 10 minutes or until brussel sprouts are lightly brown and tender.  Cool for about 5 minutes.

Autumn Harvest Rice Bowl - brussels 2
Autumn Harvest Rice Bowl - roasted veg 2

Autumn Harvest Rice Bowl - roasted veg

Combine all the rice bowl ingredients in a large bowl and lightly toss – then mix in ½ of the Fig Balsamic Vinaigrette.

Autumn Harvest Rice Bowl 1
Autumn Harvest Rice Bowl 2

Garnish with additional nuts & dried cranberries.  Serve immediately or chill for later.  Store in refrigerator for up to 5 days.

Autumn Harvest Rice Bowl 6

Save additional vinaigrette to use when serving rice bowls and for your favorite mixed greens salad.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

napa valley naturals fig balsamic vinegar
Autumn Harvest Rice Bowl 1
Autumn Harvest Rice Bowl 2
Autumn Harvest Rice Bowl 3
Autumn Harvest Rice Bowl 6

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