Foodie Pantry: What interested you about ‘America
Cooks with Chefs’ and why did you join?
Mary Sue Millikin:I love sharing my passion for
food with others, and I’m very interested in how diet can contribute to a
healthier body and planet. ‘America Cooks with Chefs’ was such a
great opportunity to share good tips and pointers on what I’ve learned over the
years with home cooks around the country.
FP: Did you learn anything from
your experience on ‘America Cooks with Chefs’?
MSM: I'm always learning! I
was surprised to find that Vinita, my mentee, was putting herself in a food
prison because she couldn’t find another way to manage her weight other than
eating the same bland food all the time. I was shocked to learn that this was an
issue for many people, and I enjoyed the challenge to help her broaden her view
on delicious, healthy food.
FP: What is your best tip/s to
live a healthier lifestyle?
MSM:
- Foods that are high in fiber are a dieter’s paradise because they satisfy without adding too many calories. I like to add chickpeas, white beans, roasted cauliflower or beets to a salad to increase fiber in my diet.
- Your body doesn’t always know when it’s had enough food right away –it can take up to 20 minutes for a person to feel full after they’ve had enough food already, during which time you might keep eating. To cut back on this effect I quell my hunger throughout the day with small snacks of carrot & celery sticks or a couple of nuts then sit down to meals with friends or family and eat slowly.
- The habit that helps me the most is to have healthy snacks on hand, wherever I am, at my desk, car or the refrigerator at home. I don’t buy anything that isn’t healthy for me. I’m surrounded by food all the time, but once you have the awareness, you have an idea of what to grab and what to avoid.
FP: How did it feel helping and mentoring a home
chef?
MSM:I love the explosion of the American food
consciousness over the last 25 years. Nothing makes me happier than
helping people who love to cook at home learn some of the tricks of the
professional trade.
FP: Was Vinita open to all your suggestions? Was
she a good student?
MSM: Vinita was a fantastic student, she truly loves
food, and is constantly trying new things and quite talented in the kitchen
already. It was fun to help her wrap her mind around a bunch of new ideas
and techniques.
FP: What are the healthiest dishes that you have
created both for your restaurant and at home?
MSM:I’m fan of an 80/20 dish, with 80% of the dish
being plant based, and protein being a compliment or accent to the dish. I love
healthy salads with seared meat or fried egg on top, or a red bean stew with
root vegetables, where a little bit of smoked ham hock has flavored the dish.
When I taste those dishes, I feel that even a die-hard meat eater will be
satisfied.
FP: Who was your mentor and did he or she leave
a lasting impression?
FP: Will you mentor again?
MSM:Yes. As a chef and owner, of 5 restaurants with
over 400 employees, mentoring is a huge part of my job. I take it seriously and
try to improve all of the time.
FP: What is your favorite Mexican dish? Do you
make it often?
MSM:Tacos. They are the perfect food. I make
them every day at work, and at home very often, my kids love them.
Colorful Chile Relleno
Big on flavor and veggies, but low on calories and super
satisfying.
Serves 4
5 Poblano chilies (choose uniformly shaped peppers for stuffing)
1 red bell pepper
1 yellow bell pepper
1 cup green garbanzos (or substitute canned garbanzos)
2 cups butternut squash, peeled and diced ½” 1 onion, peeled and diced 1/4"
2 Tbsp. Olive Oil
Serves 4
5 Poblano chilies (choose uniformly shaped peppers for stuffing)
1 red bell pepper
1 yellow bell pepper
1 cup green garbanzos (or substitute canned garbanzos)
2 cups butternut squash, peeled and diced ½” 1 onion, peeled and diced 1/4"
2 Tbsp. Olive Oil
1/2 cup plus 2 Tbsp. grated Mexican Manchego or Monterey jack
cheese (or any cheese that's good for melting)
1/2 cup plus 2 Tbsp. grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)
Sea salt and freshly ground black pepper, to taste
Chipotle salsa (see recipe)
Crispy tortilla strips for garnish (see recipe)
Optional garnish (if calorie count is not too high), 2 Tbsp. plain yogurt (full fat) for drizzling over hot chile before the tortilla strips.
Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft. Place in a paper bag to cool. When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact. Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.
Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.
In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper. Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano and bell peppers. Cook together 5 minutes over medium heat stirring and tossing to combine well. Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine. Taste and adjust seasoning.
Preheat oven to 350 degrees.
Place the 4 whole poblano chilies in a casserole and divide the stuffing between them. Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening.
Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.
On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips. Serve immediately with watercress jicama salad alongside the relleno.
1/2 cup plus 2 Tbsp. grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)
Sea salt and freshly ground black pepper, to taste
Chipotle salsa (see recipe)
Crispy tortilla strips for garnish (see recipe)
Optional garnish (if calorie count is not too high), 2 Tbsp. plain yogurt (full fat) for drizzling over hot chile before the tortilla strips.
Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft. Place in a paper bag to cool. When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact. Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.
Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.
In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper. Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano and bell peppers. Cook together 5 minutes over medium heat stirring and tossing to combine well. Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine. Taste and adjust seasoning.
Preheat oven to 350 degrees.
Place the 4 whole poblano chilies in a casserole and divide the stuffing between them. Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening.
Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.
On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips. Serve immediately with watercress jicama salad alongside the relleno.
Chipotle Salsa
4 Servings
2 Dried chipotle chilies, stems and seeds removed
2 Roma tomatoes
3 Garlic cloves
½ Small onion, sliced thinly
1 ½ Cups Water
1 -1 ½ Teaspoons Salt (or to taste)
Place all ingredients in a small pot, bring to a boil, reduce to a simmer and cook gently 20-30 minutes. Puree in blender and reserve for serving chile rellenos.
2 Dried chipotle chilies, stems and seeds removed
2 Roma tomatoes
3 Garlic cloves
½ Small onion, sliced thinly
1 ½ Cups Water
1 -1 ½ Teaspoons Salt (or to taste)
Place all ingredients in a small pot, bring to a boil, reduce to a simmer and cook gently 20-30 minutes. Puree in blender and reserve for serving chile rellenos.
Crispy Tortilla Strips for garnish (optional)
4 Servings
1 Tbsp. Olive Oil
1 tsp. lime juice
1/4 tsp. salt
1/4 tsp. hot paprika
1 (6") flour tortilla
Preheat oven to 350 degrees. Mix oil lime juice slat and paprika together in a small bowl and stir until salt is dissolved. Place tortilla on countertop and brush this mixture onto the tortilla both sides, coating evenly. Slice tortilla into 2" strips and then slice those strips into very thin (1/16") strips. Spread out in a single layer on a non-stick baking sheet (or parchment lined) and bake 7-10 minutes or until crispy. Cool completely and sprinkle over chile relleno.
Watercress and Jícama Salad
4 Servings
1 Tbsp. Olive Oil
1 tsp. lime juice
1/4 tsp. salt
1/4 tsp. hot paprika
1 (6") flour tortilla
Preheat oven to 350 degrees. Mix oil lime juice slat and paprika together in a small bowl and stir until salt is dissolved. Place tortilla on countertop and brush this mixture onto the tortilla both sides, coating evenly. Slice tortilla into 2" strips and then slice those strips into very thin (1/16") strips. Spread out in a single layer on a non-stick baking sheet (or parchment lined) and bake 7-10 minutes or until crispy. Cool completely and sprinkle over chile relleno.
Watercress and Jícama Salad
Serves 4
1 small or ½ large jícama, peeled
3 bunches watercress, (About 3 cups), trimmed and
washed
Lime Olive Oil Dressing
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons white balsamic vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Thinly slice the jícama and then cut into 1/8-inch-wide
strips. Combine the jícama and watercress in a bowl.
Whisk together the olive oil, lime juice, white
balsamic vinegar, salt and pepper. Pour over the salad and toss well to
coat. Serve immediately on chilled plates.
Garnish with spicy pepitas.
VARIATION
For a fuller-bodied salad, fan avocado slices across the top and
drizzle with cracked black pepper garnish. Let’s add avocado if we can afford
the calories!
Spicy Pepitas
Makes 1 cup
1 cup pepitas (raw hulled green pumpkin seeds)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon chili powder or ground ancho chiles
½ teaspoon salt
1 teaspoon lime juice
Makes 1 cup
1 cup pepitas (raw hulled green pumpkin seeds)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon chili powder or ground ancho chiles
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon olive oil
Preheat the oven to 375 F.
Mix all of the ingredients, except the pepitas, together in a bowl. Toss and coat pepitas in the mixture. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice.
Mix all of the ingredients, except the pepitas, together in a bowl. Toss and coat pepitas in the mixture. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice.
Hibiscus Granita
Serves 4
2 cups water
½ cup dried hibiscus flowers tea
¼ cup agave nectar
Juice of a ½ Lemon (about 2 Tablespoons)
Bring water to a boil with the hibiscus flowers tea. Add agave nectar and simmer for about 3 to 5 minutes. Cool to room temperature and add lemon juice to taste, adjust for sweetness and strain the liquid into baking pans until about 1 inch high. Freeze, scraping up the ice mixture every 30 minutes to form the granita.
Vinita’s coconut straws
Serves 4
2 cups water
½ cup dried hibiscus flowers tea
¼ cup agave nectar
Juice of a ½ Lemon (about 2 Tablespoons)
Bring water to a boil with the hibiscus flowers tea. Add agave nectar and simmer for about 3 to 5 minutes. Cool to room temperature and add lemon juice to taste, adjust for sweetness and strain the liquid into baking pans until about 1 inch high. Freeze, scraping up the ice mixture every 30 minutes to form the granita.
Vinita’s coconut straws
Makes 20 to 24 cookies
1 cup sliced almonds
2 ½ cups unsweetened wide flake coconut
½ cup chopped dried cranberries
½ cup chopped dried dates
4 ounces canned sweetened condensed milk
Preheat the oven to 325°.
Line a cookie sheet with parchment paper, or use a nonstick
pan
Spread the almonds on an ungreased baking sheet and bake 8-10
minutes, or until golden and aromatic. Set aside to cool. Place the wide flake
coconut in a food processor and pulse to roughly chop. Add the almonds,
dates, apricots and condensed milk and mix JUST until moistened
Spoon about 2 tablespoons of batter for each cookie onto the lined
cookie sheet and gently flatten to circles of about 2¼ inches in diameter.
(These cookies do not spread.) OR chill this cookie dough and roll
chilled dough into straws about 4” x ½”, then place on parchment.
Bake 10 minutes or until the coconut turns very pale golden, being
careful not to over brown. Transfer to racks to cool.
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