Chef Andre Damiani
Freestyle Cooking. Living life without fears, full of freedom, learning from mistakes, making every moment count, enjoying cooking and the madness that comes with being a Chef. Loving other as you love yourself.
Thursday, September 7, 2017
Healthy Oats
Need a delicious and healthy source of fiber? Oatmeal is the answer!
I eat a lot of it, mostly because it keeps me full since your body takes longer to digest high fiber foods, it keeps me going longer until I feel that I'm hungry again. But also, I can play around with it, adding different flavors so I don't really feel like I'm eating the same thing over and over again.
Sometimes, I even substitute a bowl of oatmeal for a regular meal when I need something quick or after a workout.
Here is how I do it:
For every 1 cup of oats I use 1 cup of Low-Fat milk (I like my oats more solid, you can always add more milk and adjust the consistency)
Stove top or microwave until it boils
1 banana sliced
Any type of nuts (I prefer Almonds or glazed walnuts)
Ground Cinnamon to taste
Raw Blue Agave Nectar (it is a low-glycemic sweetener, so delicious and much healthier than sugar)
Have fun with it, add blueberries, granny smith apples, cranberry, coconut, cashews, pumpkin seeds and the list goes on.
The options are endless with oatmeal.
Be creative and enjoy!
Monday, September 4, 2017
Taco Tuesday? What?
Taco Tuesdays? Tacos all day everyday!!
The pic above I made a Chimichurri Flank Steak Taco. Fresh Pico de Galo, some roasted veggies and a Lime Sour Cream to top it off.
The great thing about making tacos is that you can be creative with the protein all the way to the topping. Lately I have done some Lime Sriracha Sour Cream that comes out so smooth and spicy it is FANTASTIC.
I made some changes to my Chimichurri sauce, here is my recipe:
1 cup of parsley
1 cup of cilantro (my addition)
1 cup of chopped garlic
1/4 cup of red wine vinegar
1 cup of EVOO
1/2 cup of fresh squeezed lemon juice
1 cup of chopped red onions
To taste you add, dried oregano, salt and black pepper.
I hope you enjoy tacos all day everyday!
The pic above I made a Chimichurri Flank Steak Taco. Fresh Pico de Galo, some roasted veggies and a Lime Sour Cream to top it off.
The great thing about making tacos is that you can be creative with the protein all the way to the topping. Lately I have done some Lime Sriracha Sour Cream that comes out so smooth and spicy it is FANTASTIC.
I made some changes to my Chimichurri sauce, here is my recipe:
1 cup of parsley
1 cup of cilantro (my addition)
1 cup of chopped garlic
1/4 cup of red wine vinegar
1 cup of EVOO
1/2 cup of fresh squeezed lemon juice
1 cup of chopped red onions
To taste you add, dried oregano, salt and black pepper.
I hope you enjoy tacos all day everyday!
Wednesday, August 30, 2017
Fish and Chips
Ready for some awesome fried food?
This recipe is so easy to make and it is delicious, great for a cook out!!!
The plate above is a beer batter Pollock with truffle fries, Dijon Mustard Potato Salad and a grilled pineapple slaw for sides.
Maybe the hardest part of this plate is the batter for the fish.
You should definitely mix all the dry ingredients before adding the eggs and the beer, pouring the beer in slowly until you have the right consistency. If you want a thicker breading you should have a thicker batter, I personally suggest a lighter coating, therefore adding a little extra beer to the batter. You can also choose your beer, a more flavorful beer (like a Blue Moon or a Cider) will bring a different taste to your dish.
Here is a simple recipe for your batter:
1 cup all-purpose flour
1 cup corn starch
1 tablespoons baking powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 eggs, beaten
(32 ounce) bottle/can/tap beer.
Mix and match your sides, for a classic Fish and Chip French Fries will do the trick.
Enjoy!!!
This recipe is so easy to make and it is delicious, great for a cook out!!!
The plate above is a beer batter Pollock with truffle fries, Dijon Mustard Potato Salad and a grilled pineapple slaw for sides.
Maybe the hardest part of this plate is the batter for the fish.
You should definitely mix all the dry ingredients before adding the eggs and the beer, pouring the beer in slowly until you have the right consistency. If you want a thicker breading you should have a thicker batter, I personally suggest a lighter coating, therefore adding a little extra beer to the batter. You can also choose your beer, a more flavorful beer (like a Blue Moon or a Cider) will bring a different taste to your dish.
Here is a simple recipe for your batter:
1 cup all-purpose flour
1 cup corn starch
1 tablespoons baking powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 eggs, beaten
(32 ounce) bottle/can/tap beer.
Mix and match your sides, for a classic Fish and Chip French Fries will do the trick.
Enjoy!!!
Sunday, August 27, 2017
Filet wrapped in Bacon
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