"skinnychef" news and stories

"When Irish eyes are smiling... they steal your heart away" -- those lyrics probably bring to mind serious St. Patty's celebrations. I'm big into entertaining and any excuse to host a party works for me – especially if there is a theme, color or food involved.

But St. Patrick's Day has always been much more to me than just a day for late-night bashes and green beer, because it also happens to be my Granny "Patricia's" birthday too.

I'm starting a new tradition in celebration of the wonderful cooking legacy she passed on to me, growing up in her kitchen. Every year, along with the gift and birthday card I send, I'll include a brand new recipe and photo from my blog, only it will be delivered the old-fashioned way, via snail mail. (Granny certainly knows her way around the kitchen but isn't as savvy when it comes to the computer.)

Find the Skinny Chef's recipe for a Shamrock Shake after the jump.

Don't be afraid to cook fish -- it makes an easy, fast meal that you can serve with a flavorful fresh sauce. If it's in your budget, try wild salmon, which is naturally high in omega-3's. If not, go for tilapia instead -- it's inexpensive, easy to find and has a white, flaky texture that most people love.

To prepare the fish, preheat your oven to 400°F. Simply coat the fish with a light layer of olive oil spray and a pinch of salt and pepper. Place in a glass baking dish and bake for 10 to 12 minutes until the fish flakes with a fork. Top with a scoop of sauce and serve immediately.

See the Skinny Chef's recipes for sauce to serve with fish, after the jump.

Catfish po' boys are one of my favorite sandwiches and I always crave them around Mardi Gras. Hot fried filling, cool mayo, all on a chewy bun with crisp greens -- yum.

My local grocery store doesn't always carry catfish, so I re-created the sandwich keeping some of the same elements that I love -- the spicy mayo, ciabatta roll and warm seafood, but using shrimp instead, which is always available. Since I like to keep it light, I don't deep-fry the shrim, relying instead on a light bread coating to give it crispness and crunch.

Find the Skinny Chef's recipe for lighter po' boy sandwiches after the jump...

After becoming acquainted with Indian cuisine, the first thing I bought were green cardamom pods and I had absolutely no idea what to do with them. You may know the taste of cardamom, if you've ever sipped a chai latte but cardamom is also used in many savory Indian dishes including curries, pulaos and fritters.

Cardamom comes in two varieties, black and green (which is much easier to find). Black cardamom, which has a dark and musty flavor, is used for breads and potato dishes in Nordic countries as well as in India. Green cardamom, which is also called the "true" cardamom, can have a pungent menthol overtone that some people mistake for mint in my cardamom chocolate chip ice cream.

Here are simple ways to experiment with cardamom:

• Adding 1/2 teaspoon ground green cardamom to ground coffee for a Turkish-inspired treat.


• Cardamom pairs well with dried apricots. Try adding both to an oatmeal raisin cookie recipe -- 1/2 teaspoon cardamom along with 1/4 cup chopped apricots.


• Mash your next batch of mashed sweet potatoes with a little orange juice and 1/4 teaspoon cardamom.


• Make a luscious chai latte with green cardamom pods.

Find The Skinny Chef's recipe for Indian Fried Rice with Cardamom after the jump.

The major "eating" holidays are coming to a fast close after Valentine's day, but that doesn't mean that I'm entertaining at home any less. I still want to serve festive looking desserts to my friends without weighing down their digestion or tempting them to break their New Year's resolutions.

When I make a lighter dessert, of course, I think about calories, but what about flavor, enjoyment, and taste. Aren't these the things we are all looking for in food? Eating locally and in season is another great way to get more enjoyment out of cooking the dishes and desserts you love so. That's why I picked grapefruit for this week's dessert recipe, because it is prime growing season.

I'm a sucker for a graham cracker crust and most store-bought versions are good, but it's so simple to make one yourself. In this recipe, the cinnamon in this crust plays off the tartness without clashing. Kefir is easy to find in your local health food store and has ten probiotic cultures that aren't damaged through freezing.

Get the recipe after the jump.