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We can all use a little spring cleaning in the kitchen. And no, I’m not talking about organizing your pantry, but incorporating clean eating as part of a healthy lifestyle.
Nutritional Consultant and Clean Plates founder, Jared Koch, makes it easy with his newly released, The Clean Plates Cookbook, which continues his mission to educate people on how it can drastically pay off to eat cleanly. “Clean eating, as I define it, means eating high-quality real food as often as possible, based on what is right for your body and what stimulates your taste buds.” Jared shares. “In other words: healthy, sustainable, and delicious.”
This cookbook is particularly near and dear to my heart because I was honored to contribute to it and work with celebrated participating chefs including Jamie Oliver, Marc Forgione, Michael Anthony, Bill Telepan, Daniel Holzman and Michael Chernow, Sarma Melngailis, Ed Cotton, Jeremy Bearman, Ann Gentry, and more. It’s a truly incredible resource packed with tons of inspiring information and simple, healthy, delicious recipes—from meat- and seafood-based dishes to vegetarian, vegan and gluten-free options. There’s really something for every body and every palate. Here’s a taste of some the recipes you’ll discover.
Hungry to dive in and get cooking? Find out where to grab yourself a copy here or enter my giveaway below for the chance to win a special signed cookbook!
What does clean eating mean to you? Just comment with your answer below, on Facebook, or tweet me @ThisGirlCanEat. I’ll be picking a winner next week to receive a copy of The Clean Plates Cookbook personally signed by Jared Koch. Wishing you the best of luck & cheers to a clean, mean 2013!
Images courtesy of Clean Plates
Happy New Year! It’s amazing how quickly twelve months flies by, but I can say resolutely that 2012 was one of my most delicious years yet. And whether dining at a new restaurant, eating my way through a food festival or whipping up something in my kitchen, I’ve been beyond fortunate for the opportunity to share my past year’s adventures in food, and love of all things culinary, with each of you. A sincere thank you for indulging me.
So begins a new year, a new chapter…with new resolutions. And if eating healthier, cooking more at home, or trying new foods tops your list for 2013, then Cooking Light’s The New Way To Cook Light is just the resource to help you get cracking on those resolutions—and stick to ‘em! With over 400 bold-flavored, accessible recipes (including Soy-Citrus Scallops with Soba Noodles and Honey-Wheat Pizza with Pear-Prosciutto Salad), this standout cookbook demonstrates that eating lighter and healthier doesn’t mean you have to sacrifice flavor. Cooking with fresh, seasonal, high-quality ingredients and using the proper seasonings makes all the difference.
“Fully delicious is what interests us…Millions of Americans are now excited about food that is local, global, authentic, fresh, slow, organic, heirloom, heritage, artisanal: real food.” -Scott Mowbray, Cooking Light Editor in Chief
Hungry to dive in and get cooking? Find out where to grab yourself a copy here (available for tablet, too) or enter my giveaway below for the chance to win a special signed copy!
Whatever you resolve—whether it’s cooking more at home, eating smarter, or sampling new adventurous cuisines Bourdain-style—I’d love to hear the food resolutions you’re tackling this year.
Just comment with your resolutions below, on Facebook, or tweet me @ThisGirlCanEat. I’ll be picking a winner next week to receive a copy of The New Way To Cook Light personally signed by Cooking Light’s Editor in Chief, Scott Mowbray.
Wishing you the very best of luck with all your resolutions & cheers to a happy, healthy 2013!
Images courtesy of Cooking Light
After working in high-profile NYC kitchens including Gotham Bar & Grill, Le Bernardin and Judson Grill, chef Bill Telepan opened New American restaurant Telepan in late 2005. Since then, the elegant Upper West Side eatery has been widely celebrated by diners and critics for its seasonal menu and use of fresh, local ingredients. “We buy locally, we buy as much organic as we can,” Telepan says. “It’s important because seasonal and local means you’re getting the freshest ingredients that are really well grown by someone I know. It’s just a better product.”
I recently spoke with chef Telepan about his passion for seasonal cooking, helping make schools healthier, and more.
Why has the philosophy of sourcing local ingredients been so important to you over the years?
It’s very simple — when things are seasonal and local, they taste better. When a carrot is pulled out of the ground that day from less than 100 miles away, it’s going to taste better than a carrot that was pulled out of the ground a week ago and flown in from another part of the country.
What type of meals do you cook at home with your family?
We try to keep things quick and simple, but it changes. If I want to try something new, like something with Chinese ingredients, I’ll mess around with that at home. My daughter and I love to make our own pasta, but it’s all about keeping things simple–and we use the crock pot a lot!
So your daughter is a little chef-in-training?
Yes, she likes to cook and she loves to bake—she has officially become the family baker.
What are some of your favorite dishes on the menu right now at Telepan?
Wow, that’s a tough one because I love them all! Right now, we are pulling our own mozzarella to order. Through Murray’s Cheese, I found a great grass-fed milk producer that makes curds that we pull into the mozzarella—it creates an amazing cheese. I also recently started buying whole veal from a farm in upstate New York. We feature it in a dish on the menu, which is amazing, but we also make sausage with it for pasta. I obviously love everything on the menu, but those are definitely a couple things I am very excited about!
Sounds like there’s a bit of Italian influence in there…
Yes, well, I was trained in France and have visited Italy many times, but I’m from New Jersey. France and Italy are so hyper-seasonal, so it has been nice to gain influences from there, but given my background, I am able to take it a few steps further.
What inspired you to get involved with Wellness in the Schools?
Very simply, my daughter is in a public school and I had met some parents who were trying to make some changes, and given that I am a cook, I figured I could help them move it a long a little quicker. 70% of the kids in public schools are getting a majority of their calories in a day by eating school lunches—and this mostly includes breaded chicken, hamburgers, french fries and nuggets. I figured this could be something I could help with by making those calories healthier. Over the last four years, we have been able to eliminate types of food like this from the Wellness in the Schools menu.
Has getting the school system to make change been a challenge?
Well, it’s really just about getting back to cooking and getting rid of the processed foods. It’s that simple. The school system has a large selection of food that they are able to buy, and it’s all about what foods they should be buying and how they should be preparing it. It’s not local, organic or even seasonal, which is fine, but we made it a point to get rid of the processed foods and get cooking again. This is the first step–and hopefully 50 years from now, everyone will get back to buying local.
Congratulations for being named one of the top ten chefs in Food & Wine’s recent Chefs Make Change campaign! How did it feel to participate?
That was so exciting! And such a surprise because we’re such a small organization. To be recognized in the same light as Emeril, Mario Batali, Rick Bayless, José Andrés and Alice Waters—we were extremely honored. It was a great feeling to be included in that team of chefs. And it created such a big awareness and raised a lot of money for all of our charities.
Inspired by Ingredients was a fantastic first cookbook. Do you plan on publishing another?
Yes, I am always putting down outlines and thoughts, so hopefully by this summer I will have something in the works.
In the meantime, you can follow chef Telepan on Telepan TV (which, he tells me, is shot entirely by camera phone) and on Twitter at @billtelepan.
Interview featured on CleanPlates.com. Photos courtesy of Neil Samson Katz for CBS.
For home cooks who don’t own The Meatball Shop Cookbook yet, it’s time to get on the ball.
After rolling out three successful restaurants in New York City, The Meatball Shop’s Daniel Holzman and Michael Chernow are sharing the secrets behind their award-winning dishes with meatball lovers everywhere. Their debut cookbook is filled with fun, witty narrative, helpful tips and nearly 100 approachable, comforting recipes that are both flavorful and easy to execute—what more could you ask for?
With Super Bowl Sunday this weekend (go Giants!), now’s the perfect time to give the Mini Buffalo Chicken Balls recipe a whirl. For this year’s party, bench the expected plate of hot wings and serve these spicy and tangy, melt-in-your-mouth meatballs instead. Pair your balls with creamy homemade Blue Cheese Dressing (you’ll never go back to store bought!) for a dish that’s sure to be a game day winner, even if your team isn’t.
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