Lamb Chops and Wedding Planning

I am nothing if not efficient. That’s why I’ve got an arsenal of weekday gourmet meals that can be made in under 30 minutes.  This week, I made lamb chops for my fiancé Randy and I … a nice change from chicken and fish.  I prepped the lamb chops within 2 minutes, little salt, pepper and Wildtree Garlic Galore and then sauteed them for 15 minutes.

While they were cooking I did the asparagus … same way as last week, rubbing them with oil on my fingers, then adding salt and pepper … the sweet potato frites were simple too … cut up sweet potatoes, rubbed with garlic grapeseed oil, seasoned to taste with salt and pepper, then sprinkled with a little Parmesan for an additional layer of texture.

The salad, mixed greens with Wildtree Wildberry dressing.

Simple, easy, delicious.  Perfect for weekday faire!

On the weekends, I slow down a little and take my time to cook.  This weekend however, I did a little multi-tasking.  I went to my friend’s baby shower at the top of gorgeous Topanga Canyon.  Nancy’s house (her daughter just had the baby) also happens to be the location for my upcoming August wedding!

Lucky for me, the shower was being overseen by Bob Gregory (partiesbycelebrations.com), the hero who’s planning my own big day.  Bob and I snuck in a little work between toasts and games, and not only mapped out logistics and locations, but discussed the catering menu as well!

The food at Nancy’s party was catered by Bob Gregory too!

I can’t say enough good things about Bob Gregory and his team! Happily, on this very fun and uber-efficient weekend, I was able to check ‘find location’, and ‘get caterer’ off the wedding to-do list!

If you need more detailed cooking instructions feel free email me at beth.kandell@me.com.

Quick and Easy Meal #1

Chilean Sea Bass with Roasted Asparagus and Mixed Green Salad

I use individual portions of Horizon Foods flash frozen Chilean sea bass, defrosted in luke warm water for about 15 minutes.  (Horizon Foods freezes their fish within an hour of catching on the boat, so I know the fish I’m preparing is fresh)  Thaw, then marinate quickly in Teriyaki sauce and pat with Panko breadcrumbs. Cook at 400 degrees for 25 minutes.

While that’s cooking, prepare asparagus for roasting  by rubbing with grapeseed oil. TIP: do not put oil directly on asparagus, it will make it soggy.  Instead put the oil in our hands and rub it on the spears that way.  Salt and pepper to taste, place in Pyrex cooking dish.  Cook at 400 degrees for 15-17 in oven with fish.

Then prep salad.  Take mixed organic greens, add walnuts, dried cranberries and red onions or scallions, toss with Galeos Miso Salad dressing (14 calories a tbsp!)

Serve fish on a bed of canned Caribbean black beans. Plate asparagus, toss salad.

Enjoy!

Welcome to Beth’s Healthy Living

My name is Beth Kandell and my passion is cooking quick and healthy food. I learned a long time ago that the key to good health is avoiding fast foods and consistently preparing meals at home.

Sounds simple, right?  Well, in theory it is. But the reality is, if you’re like me, doing this on a day to day basis can be a challenge.

That’s why I decided to start this blog. Over the years I’ve developed hundreds of recipes for healthy, delicious and nutritious meals. My goal is to promote good health by sharing them here with you, and to let you know that with a little preparation, you can cook up healthy fair for your family and friends.

So keep coming back and you’ll learn tips, tools and recipes for gourmet meals that goes from freezer to table in about 30 minutes!