Rough Draft of my Menu for Restaurant Operations

This is Rough Draft of my Menu for Restaurant Operations to be submitted next Friday in class.

LA MIA CASA
Vegan friendly menu

The antipasto:

“Mock” Caprese Salad

The primo:

Green Onion & Wild Mushroom Risotto

The secondo:

Choose one:

Grilled Salmon

Chicken Picata

Pan Seared Marinated Tofu

The contorno:

Sautéed Brussel Sprouts

Oven Roasted Baby Beets & Fennel

Seasoned Cauliflower

The dolce:

 Grapefruit Compari Sorbetto 

with White Chocolate Craisin Biscotti

Water - Borrowed from Facebook

Are you drinking enough water daily?

Recommend daily consumption: for men is roughly 3 liters and women is 2.2 liters.

Borrowed from 

 We Are All One on Facebook

4/14/2012

Chili w Quinoa (nutritional information included) - VEGAN

Chili w Quinoa (nutritional information included)

By Skip Graden in Central Illinois Vegans and Vegetarians ·

Servings: 16

Yield: 128 ounces

Preparation Time: 40 minutes

Start to finish: 2 hours 40 minutes

 Yeild and Servings are approximate as well as times...

4 cups Quinoa, Prepared in Vegetable Broth

2 cups vegetable broth

1/2 teaspoon chili powder1/4 teaspoon Red pepper flakes

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/2 teaspoon dried onion flakes

1/4 teaspoon dried oregano

1 dash liquid smoke flavoring

1 clove Garlic

1 medium Onion, diced small

2 medium Carrot, diced small

2 stalks celery, diced small

1/2 medium Red bell Pepper, diced small

1/2 medium yellow bell pepper, diced small

1/2 medium orange bell pepper, diced small

1/2 medium green bell pepper, diced small

5 ounces baby Bellas, rough diced

1 bag corn with red and green peppers

1 cup v-8® vegetable juice

2 cans Crushed tomatoes

2 cans diced tomato

1 large can chili beans in zesty sauce

2 small black beans, canned

2 small garbanzo beans, canned

1 small pinto beans, canned

2 tablespoons chili powder

1 teaspoon chipotle pepper

1 teaspoon cumin

1 teaspoon cinnamon

6 ounces beer

3 cups v-8® vegetable juice

1/4 cup Brown sugar

1 tablespoon instant coffee powder, I use instant espresso coffee

3 bay leaves, whole

1 bunch cilantro, chopped fine

1. prepare quinoa with vegetable broth and add chili powder, red pepper flakes, cumin, cinnamon, onion flakes, oregano, and a dash of liquid smoke.  Bring to boil for 3-4 minutes and add frozen corn with red and green peppers, boil for 2-3 more minutes.  Remove from heat, cover, and let steep for 15-20 more minutes.

2. Heat a large soup pot, add 2-3 teaspoons of vegetable oil and when it is hot add onion, saute until translucent. (2-3 minutes) add carrot, celery, and bell peppers, saute another 2-3 minutes and add garlic, saute until fragrant then add another dash of liquid smoke.  Deglaze pan with beer and 1 cup of v-8 juice.

3. Add all cans of tomatoes, one at a time.

4. Slowly add beans one can at a time, starting with red kidney/chili beans, black beans, garbanzo beans, and pinto beans.  Then add the rest of the V-8 juice.

5. Bring to boil and reduce heat to simmer.  Add seasonings one at a time and stir in completely.  Simmer for 30-40 minutes, adjust seasongs to your desire. Stir in one bunch of chopped Cilantro and serve hot.

Per Serving (excluding unknown items): 299 Calories; 4g Fat (12.1% calories from fat); 11g Protein; 56g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 701mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

    Onion:  MasterCook assumes an average 'whole' size of this ingredient.     Carrot:  MasterCook assumes an average 'whole' size of this ingredient.     Red bell Pepper:  MasterCook assumes an average 'whole' size of this ingredient.     yellow bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     orange bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     green bell pepper:  MasterCook assumes an average 'whole' size of this ingredient.     baby Bellas:  MasterCook assumes an average 'whole' size of this ingredient.     corn with red and green peppers:  MasterCook assumes an average 'whole' size of this ingredient.     Crushed tomatoes:  MasterCook assumes an average 'whole' size of this ingredient.     diced tomato:  MasterCook assumes an average 'whole' size of this ingredient.     chili beans in zesty sauce:  MasterCook assumes an average 'whole' size of this ingredient.     black beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     garbanzo beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     pinto beans, canned:  MasterCook assumes an average 'whole' size of this ingredient.     bay leaves, whole:  MasterCook assumes an average 'whole' size of this ingredient.     cilantro:  MasterCook assumes an average 'whole' size of this ingredient.

(Nutritrional information will vary depending on brand of canned goods used, or variance of seasoning)

Veg Advantage Corn Chowder

This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.


Corn Chowder
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
 Cut the kernels from the ears of corn and set aside.
 In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
continuously.
 Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
firm.
 Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
 Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
 Season with the salt and pepper.
 Ladle into bowls and sprinkle with the chives.
Makes 25 servings
For additional information or assistance, please call 1-800-760-8570 or e-mail Info@vegadvantage.com.

Pan Roasted Cherry Tomato Marinara

This is a recipe, that I conceptualized with my buddy Jim while hanging out one evening. He made it the other evening for a date and both he and her were thoroughly impressed! He says, when he wrote down exactly what he did, to serve with favorite pasta and to invite Skip over for dinner to thank him... So if you try it and like it, just let me know and I like Hand Cut Dry Aged Rib eyes - Medium Rare... LOL!

Pan Roasted Cherry Tomato Marinara


2 pints of Cherry Tomatoes washed and drained.


Blanch and peel if a less rustic sauce is desired.


3 cloves Garlic, peeled, crushed and finely minced


2-3 medium shallots, finely minced


1 pinch Sea Salt (more if desired)


2 tbsp Rustic Tuscan Seasoning mix. (see recipe for Tuscan Seasoning Mix)


Large pinch of sugar.


Small tomato sauce (12 oz or less)


2c Semi sweet red wine. (I prefer Sangiovese or Chianti)


Red pepper flake to taste


1/2 tsp of fresh Black Pepper, coarse ground





Sweat the shallots with the sea salt in olive oil until clear and tender.

Add minced garlic and heat until fragrant.

Do not brown or burn or the garlic will be bitter.

Add tomatoes and gently heat until they burst.

Stir to break up the tomatoes.Add Tuscan Seasoning, pepper and sugar.

Add wine to De-glaze pan, let reduce by half.

Add Tomato Sauce and continue over medium heat about 20 minutes, reducing until thickened.

If to thick, thin with a little more wine.

This recipe is vegan as written, may add thinly sliced mushrooms if desired.



Serve over your favorite pasta and enjoy and garnish with a Fresh Basil and freshly shaved Parmesan Cheese. (optional or use a Vegan Alternative to Parmesan) 

May also add, Chicken, Shrimp, Bacon, or Italian Sausage for additional flavors. (this is for any meat eaters who read this)

I recently added this to my Master Cook program, here is the nutrition facts: (without meat)

Per Serving (excluding unknown items): 180 Calories; 5g Fat (34.3% calories from fat); 2g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2746mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

shallots: MasterCook assumes an average 'whole' size of this ingredient.
Tuscan seasoning mix: MasterCook uses fluid weight to scale this item. Nutritional calculation will be off to the degree that it differs in density from water.