Sheet Pan Chickpea and Broccoli Dinner

Sheet Pan Chickpea and Broccoli Dinner by Michelle Duidash

Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash

”You should make this for people,” my husband announced after eating my rendition of this dish. It’s easy to swap out different vegetables for whatever you have on hand, too. I have made this recipe with a variety of vegetable swaps depending on what I have on hand. My version here offers a Mediterranean flavor profile. We love them all.

  • 1 can (15-ounce) chickpeas, rinsed and drained
  • 1 small broccoli crown, chopped to the size of the chickpeas
  • 1 package (8-ounce) mushrooms, chopped
  • 1 red bell pepper, diced
  • 1⁄2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons liquid aminos or soy sauce
  • 1⁄2 teaspoon smoked or sweet paprika
  • 1⁄2 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper flakes (or more if you like it spicy)
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1⁄2 lemon (about 1 tablespoon)
  • 1⁄4 cup parsley leaves, coarsely chopped
  • Diced avocado

Preheat the oven to 425 degrees F convection.

Place the chickpeas, broccoli, mushrooms, red pepper, onion, garlic, liquid aminos, paprika, coriander, red pepper flakes, black pepper, and oil in a large bowl. Toss to coat everything evenly. Spread on a large baking sheet. Bake for 20 minutes. Toss with two spatulas. Bake until the broccoli begins to brown, about 10 more minutes. Drizzle with the lemon juice and sprinkle with the parsley. Toss again.

Spoon into shallow bowls and top with the diced avocado.

Variations • If you don’t have a bell pepper on hand, I’ve swapped that with a large diced carrot—delish.

Total Prep and Cook Time: 1 Hour • Yield: 4 Servings

Per Serving: 183 Calories, 22 G Carbohydrate (6 G Fiber, 0 G Added Sugars, 16 G Net Carbs), 8 G Protein, 9 G Fat, 730 MG Sodium.

Pad Thai

Pad Thai recipe by Katie Chin

Recipe excerpt from:
Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love!
by Katie Chin

Serves 4

Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!

  • 8 ounces dried rice stick noodles
  • 1/3 cup brown sugar
  • ¼ cup freshly squeezed lime juice
  • ¼ cup fish sauce
  • 3 Tablespoons chicken broth
  • 1 Tablespoon sambal olek or sriracha sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon all-purpose cornstarch
  • 2 teaspoons paprika
  • 2 Tablespoons oil
  • 2 garlic cloves, minced
  • 12 ounces boneless, skinless chicken breast, shredded
  • 6 ounces firm tofu, drained, patted dry with paper towels and cubed
  • 1 egg, lightly beaten

Garnishes:

  • Matchstick carrots
  • Shredded red cabbage
  • Beansprouts
  • Crushed roasted peanuts

Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.

In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.

Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.

Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.

Show 170, May 7, 2016: Chef Andrew Gruel and Sushi 411

Andrew Gruel and his son WilliamSushi has become mainstream in California. It’s even now sold in neighborhood convenience stores. Our own resident seafood expect, Chef Andrew Gruel, has just about everything you need to know about practical sushi basics. He’ll have useful tips for ordering as well as proper sushi etiquette.

Some very familiar fish we see used in sushi Stateside is not really a great choice for sushi. Chef Andrew explains…

Break out the chopsticks but go easy with the soy sauce…Your sushi chef is watching.

Sushi 411

Chef Jet explains the proper use of wasabi and soy sauce when enjoying sushi.

Show 39, September 7, 2013: Chef Jet’s “Cooking with Soy Sauce” Tutorial

Soy SaucesJet Tila, with his chef’s jacket on, provided a useful tutorial on the types of soy sauce and their uses. There are differences in flavor and texture between Chinese, Japanese, Korean, and Thai soy sauces. The easiest tip is to use that nationality’s soy sauce with the dish you are preparing.

Light soy sauce, for example, does not have reduced salt. It’s actually saltier than the darker version.

September 7: Sake, Soy Sauce, Sriracha, Du-Par’s, Hawaiian Eats, Ray’s & Stark,118 Degrees

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

Host Jet Tila and Producer Andy Harris preview the show.

Also an intriguing dash of restaurant and food chat.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers, and fruit carving.

Randy ClemensRandy Clemens, noted food journalist and author of the best-selling Sriracha Cookbook and The Veggie-Lover’s Sriracha Cookbook, both from Ten Speed Press.

Randy was just in Thailand in Sri Racha in the Chonburi Province researching the unusual origins of Sriracha and shares this rich history with us.

Vernon Cardenas of State Social HouseExecutive Chef Vernon Cardenas oversees the kitchen at the just-opened State Social House on the fabled Sunset Strip. He has extensive experience cooking locally including his tenure as opening chef at Katana, also on the Sunset Strip.

Chef Vernon is an expert on all things Sake. He presents a overview course in Sake Appreciation 411.

Biff Naylor of Dupar'sBiff Naylor is a veteran restaurateur on the SoCal restaurant scene. He previously owned Tiny Naylor’s and Biff’s.

In 2004 Naylor came out of a brief retirement to purchase and revive the surviving Du-par’s Restaurants & Bakeries. The first location at The Original Farmers Market (opened in 1938) remains after a massive renovation and needed refurbishment. They are particularly well-known for incredible pancakes and house-baked fruit pies.

The Naylor Family represents three generations of career hospitality folks. Daughter, Jennifer, was the executive chef for many years at Wolfgang Puck’s Granita in Malibu. One of Jennifer’s key chefs is now the corporate executive chef for Du-Par’s. Most everything is made from scratch using premium ingredients.

If you sit at the counter at a Du-par’s you’ll see servers squeezing the fresh orange juice to order.

There is even a very busy Du-par’s in Downtown Las Vegas in the Golden Gate Casino & Hotel. They are famous for their ever popular “to-go” chilled shrimp cocktail which is actually a clever loss-leader designed to attract guests to the casino.

Soy SaucesJet Tila provides a useful tutorial on the types of soy sauce and their uses. There are differences in flavor and texture between Chinese, Japanese, Korean, and Thai soy sauces.

Light soy sauce, for example, does not have reduced salt. It’s actually saltier than the darker version.

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis the Executive Editor of both Coast Magazine and The Orange County Register Magazine is back with us with his regular travel segment.

Kedric is talking about a September craft beer cruise to Hawaii (Ensenada to Hawaii) as well as other upcoming craft beer cruises.

He also previews a new luxury Montage Hotel in Maui arriving in 2014.

From there it’s some standout travel options in Southern California.

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joins us.

Martin is Los Angeles only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol.

Jenny RossJenny Ross is the executive chef and proprietress of the 118 Degrees Community Cafes in Costa Mesa, Anaheim, and Laguna Niguel. The original location at The Camp in Costa Mesa recently celebrated its 7-Year Anniversary.

Chef Jenny characterizes her food as fresh, organic living cuisine.

The line of Jenny Ross Living Foods can be found pre-packaged in the grocery section of select Whole Foods Markets.

Her soon to be published 3rd cookbook is Healing with Raw Living Food.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Randy Clemens, food journalist
Segment Three: Vernon Cardenas, Executive Chef of State Social House on the Sunset Strip
Segment Four: Biff Naylor, proprietor of Du-par’s Restaurants & Bakeries
Segment Five: Chef Jet’s “Cooking with Soy Sauce” Tutorial
Segment Six: Kedric Francis, Executive Editor of Coast Magazine
Segment Seven: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA
Segment Eight: Jenny Ross, Executive Chef & Proprietress, 118 Degrees Community Cafes

Show 35, July 13, 2013: Chef Jet Tila with “Sushi 411.”

SushiJet has extensive experience in teaching the sushi basics to professionals so we asked him to share the fundamentals of sushi etiquette so guests will have the ability to eat better at their favorite sushi spot. With that said Jet also respectfully suggests that you follow the course in a sushi restaurant that provides you with the most pleasure.

Sushi was originally created in China as a way to preserve fish before refrigeration. It was layered, and heavily salted and vinegared.

The three basic types of sushi are sashimi, maki, and hand rolls. It takes years of rigorous training to become a master sushi chef.

One big faux pas in a sushi bar is to mix the soy sauce and wasabi together into a pool. The shaved ginger is actually a palate cleanser and not a side salad. Jet explained where each should be properly used.

If you sit at the sushi bar the chef is stealthily watching how you eat. At a sushi bar there are the seafood equivalents of filet mignon, rib eye, and chuck. All are edible of course. If the chef sees that you aren’t discriminating then the sushi you get will be the equivalent of “chuck.”

The chef knows what’s the best because he’s been prepping it all day. Omakase (literally) “trust the chef” is the way to go for a special experience. It’s a personalized tasting menu left in the hands of the chef. The sushi chef will present you one item at a time (from lighter to heavier) to savor.

If you really want to an impression with the sushi chef send over a beer or sake for them during the meal with your compliments. You’ll likely see some incredible fish as a result…

July 13: Mary Sue Milliken, Bill Chait, Anita Lau, Jet Tila on Sushi

Podcasts

Segment One: Dining discoveries of the week with Chef Jet and Producer Andy
Segment Two: Restaurant Impresario Bill Chait Part One
Segment Three: Restaurant Impresario Bill Chait Part Two
Segment Four: Mary Sue Milliken, Executive Chef & Partner of Border Grill
Segment Five: Anita Lau, creator of the Mad Hungry Woman Blog
Segment Six: Chef Jet Tila with “Sushi 411.”

Previews of potential dining adventures…

Khao Soi at Spicy Thai BBQChef Jet somewhat reluctantly shares his recommendation for Northern Thai food in Los Angeles. It’s a small place with 15 seats but worth seeking out. Their signature dish is khao soi.

Producer Andy highlights Marche Moderne’s (Penthouse @ South Coast Plaza) annual Bouillabaisse festival running nightly until July 18th. It’s an authentic Marseillaise-bouillabaisse with all the fish flown in from the South of France. Spoil yourself with the very best and a glass of Rose! Reservations are a must…

If you dine-out in Los Angeles you’ve no doubt heard of Rivera and Bestia in Downtown Los Angeles. You probably also know the Italian favorite Sotto and the Peruvian-flavored, Picca located just East of Century City. How about Short Order and Short Cake at the Original Farmers Market at Third & Fairfax?

Bill ChaitWhat you probably don’t know is that all of these popular, chef-driven restaurants are ventures put together by low key restaurant impresario, Bill Chait. Bill joins us to discuss how he has created a string of successful, and enduring, restaurants (done on a budget) with talented celebrity chefs in a very tough business environment.

In the pipeline for Chait are Chef Walter Manzke’s Republique in the former Campanile space on La Brea Avenue and Neal Fraser’s Redbird in the former Vibiana Cathedral space in Downtown Los Angeles.

Mary Sue Milliken of Border GrillOn Monday, July 22nd at 6:30 p.m. at Border Grill Las Vegas Mary Sue Milliken, Susan Feniger, and Border Grill Executive Chef Mike Minor are teaming up with Chef Rick Moonen of rm seafood and Chefs Collaborative to host a Trash Fish Dinner. The cocktail reception and dinner will feature tasty alternatives to the seafood we love and, unfortunately, eat too much of. Understand the fish is delicious…

Mary Sue Milliken joins us to preview the fun evening with a purpose.

Time for Fair Food!

Krispy Kreme Sloppy Joe from Chicken CharliesThe OC Fair is on through August 11th! Mad Hungry Woman blogger, Anita Lau, is with us to discuss what extreme foods are new at the Fair for 2013. She will actually be judging some Fair food contests during the event.

Fair food vendor, Chicken Charlie’s, always is always out there with fab fried food items. Eagerly anticipated is his new Krispy Kreme Sloppy Joe’s and Bacon A-Fair’s Wild Boar on a stick (an OC Fair exclusive.)

According to the Orange County Register’s Nancy Luna, Chicken Charlie sold 50,000 deep-fried Twinkies last year at the Fair!

Other Chicken Charlie highlights are a deep-fried bacon pickle and a waffle dog.

SushiDo you crave sushi but feel somewhat compromised about proper manners and ordering technique in a sushi restaurant? When do you use the ginger, soy sauce, and wasabi? Is omakase (“trust the chef”) the best way to go? If you sit at the sushi bar how do you convey respect to the sushi chefs?

Listeners to the “SoCal Restaurant Show” are in luck. When he was helming Wazuzu at Encore Las Vegas, Jet had some of the most highly regarded sushi in Las Vegas on his menu. Backing it all up was in-house master sushi chef (and his highly trained team.) He will give us the 411 on ordering, and enjoying, sushi.

Podcasts

Segment One: Dining discoveries of the week with Chef Jet and Producer Andy
Segment Two: Restaurant Impresario Bill Chait Part One
Segment Three: Restaurant Impresario Bill Chait Part Two
Segment Four: Mary Sue Milliken, Executive Chef & Partner of Border Grill
Segment Five: Anita Lau, creator of the Mad Hungry Woman Blog
Segment Six: Chef Jet Tila with “Sushi 411.”

Maple Salmon

Maple SalmonRecipe courtesy of Wild Things Seafood
1 1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound Salmon fillets

  1. Preheat oven to 400 degrees F
  2. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper
  3. Place a salmon in a shallow glass baking dish, coat with the maple syrup mixture. Cover and marinate salmon in the refrigerator 30 minutes, turning once.
  4. Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.