SPECIAL EVENTS RECIPES
JANUARY 30, 2002
Curtis appeared at the "SLIMFAST FARMER'S MARKET", a Slimfast PR event for food editors at The White Space in New York City.
This event was not open to the public; however, Curtis would like to share the low-calorie recipes he demonstrated.
On February 23, 2002
Curtis appeared on the CBS weekend morning show, specifically the "Chef On A Shoestring" segment. He prepared the following menu:
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SCRAMBLED EGGS AND PEPPERS
1 t. olive oil
1 medium onion, peeled and thinly sliced
1 medium green pepper, washed, cored, seeded and thinly sliced
1 medium red pepper, washed, cored, seeded and thinly sliced
1 medium yellow bell pepper, washed, cored, seeded and thinly sliced
1 to 1-1/2 cups egg substitute
2 T skim milk
1/2 cup chopped fresh parsley
1-1/2 t. Herb de Provence
@Method
Heat the olive oil in a large, non-stick skillet over medium-high heat. Add onion and cook, stirring frequently, until wilted, 5 minutes. Add sliced peppers and cook 1 minute. Cover and continue to cook until peppers are soft, 2 more
minutes. Meanwhile, in a large bowl, beat together egg substitute, milk, parsley and Herb de Provence. Pour over pepper mixture, reduce heat to medium and cover. Cook until egg mixture is lightly firm, 2 minutes.
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MEDITERRANEAN CHICKEN* AND PENNE
non-stick cooking spray
2 t. olive oil
1/2 onion, peeled, diced fine
2 cloves garlic, peeled, minced
1 lb. boneless, skinless chicken breast*
8 oz. penne pasta
8 pitted black olives, sliced
1/4 cup chopped fresh basil
1 t. oregano
1/4 cup grated Parmesan cheese
*OR SUBSTITUTE 1 LB SEASONED TOFU
@Method
Liberally spray large non-stick skillet with cooking spray. Add oil and heat over medium heat. Add onion and garlic and sauté until onions are soft, about 3-4 minutes. Fill large saucepan with 2" water. Place chicken breast in steaming basket (or stainless colander) and place in saucepan. Bring water to a boil and steam chicken for 7 minutes. Remove pot from heat
and let sit 2-3 minutes until chicken is fully cooked and no longer pink inside. Remove chicken from basket, cover and let cool. When cooked, cut into 1" chunks. Meanwhile, cook penne according to package directions. Drain and keep warm.
Add chicken chunks, olives, basil and oregano to skillet with onion. Turn to medium heat, cover and simmer for 5 minutes. In large mixing bowl, toss chicken with hot penne; sprinkle top with cheese. Serve immediately.
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CROSTINI CROUTONS
1/2 stick (2 oz) butter, melted
3 slices day-old bread, toasted and broken into bite-sized pieces
1/2 t. garlic salt
1/4 t. dried rosemary
1/4 t. dried sage
1/4 t, dried thyme
@Method
Melt the butter in a sauté pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly until all the butter has been absorbed.
FRENCH DRESSING
1/2 cup vegetable oil or olive oil
2 T. vinegar
2 T. lemon juice
dash of dry mustard
dash of paprika
@Method
Combine all the ingredients in a jar with a tightly fitting lid. Shake well
to mix just before serving.
Makes 4 servings
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PASTA WITH CHICKEN AND MUSHROOM SAUTÉ
4T. Fleischmann's Premium Blend
(amount can be adjusted according to individual dietary preferences)
4T. Fleischmann's Premium Blend mixed with 2t. Herb de Provence
1 small-to-medium onion, halved and thinly sliced
1 lb. chicken breast meat cut into 1/4 inch cubes
1/2 cup each Shitake, Oyster, Chanterelle mushrooms, thinly sliced (or substitute your favorite domestic or imported mushrooms)
1/4-1/2 cup premium sherry
salt and pepper to taste
1t. cornstarch blended with 2t. water
1/2 cup half & half (substitute whole or non-fat milk according to dietary preferences)
1/2 grated parmesan cheese
1 lb. penne pasta, cooked al dente
@Method
Melt 4T Fleischmann's Premium Blend in a large, nonstick frying pan. Add onion, and sauté 1-2 minutes, until translucent. Add chicken, sauté 1-1/2 to 2 minutes. Add mushrooms and sauté 5-8 minutes, stirring constantly until
mushrooms soften and chicken is no longer pink. Add sherry, 4T Fleischmann's Premium Blend mixed with 2t Herb de Provence, salt and pepper. Reduce heat, stir in cornstarch paste to thicken. In a saucepan, add half & half (or milk) to mushroom sauté. Reduce to desired thickness. Add parmesan cheese. Toss over pasta.
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HERB ROASTED CHICKEN
one 2-3 lb. chicken
1/2 t. salt
1/4 t. black pepper
1/2 each sage, rosemary, thyme
1/2 lb. Fleischmann's Premium Blend
@Method
Wash and pat dry chicken. In a small bowl, combine herbs and spices with FPB. Coat bird with herb spread, both outside and in. Place in roasting pan, coverwith foil, and roast in 400 degree oven 1-1/2 to 2 hours, basting after 30 minutes, then every 10-15 minutes until done. Remove foil for last 20 minutes of roasting for browning.
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SWEET POTATO PIE
2 medium sweet potatoes, peeled and diced
1-1/2 to 2 cups water
1 stick (4 ounces) butter
3/4 to 1 cup sugar *
2 large eggs, beaten
1/4 cup buttermilk
1/2 t. vanilla extract
1 unbaked Homemade Pie Crust
@Method
Preheat the oven to 325 degrees F. Place the potatoes in a saucepan covered with the water. Bring to a boil and cook 15 to 20 minutes, or until the potatoes are tender and soft. Drain and discard the water. While the potatoes are still hot, mash them with the butter and sugar. Let this mixture cool slightly, then add the beaten eggs along with the buttermilk
and vanilla and combine well. Pour into the pie crust and bake for about 1 hour.
note* cut sugar to 1/3 cup for Diabetic desserts (sweet potatoes are rich in natural sugar).
HOMEMADE PIE CRUST
1-1/2 cups all-purpose flour
dash of salt
1/2 cup vegetable shortening
1/2 cup ice-cold water
@Method
Place the flour and salt in a mixing bowl. Add the shortening and cut it in with a pastry blender, and cut it in with a pastry blender, or use your hands, as I do. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan.
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BANANA PUDDING
1-1/2 pounds bananas, peeled and sliced
6 to 8 ounces vanilla wafers
1 large egg, slightly beaten
1/2 cup sugar
2 t. all-purpose flour
1 cup milk
1/2 t. vanilla extract
@Method
In a bowl, place a layer of sliced bananas, followed by a layer of vanilla wafers. Repeat the layers until all the bananas and wafers are used up, ending with a layer of wafers. In a saucepan, place the egg, sugar and
flour and stir to combine. Add the milk and vanilla. Bring to a boil, stirring constantly until the mixture thickens. Pour the pudding mixture over the bananas and wafers, chill and serve.
