Ellen Adams

Sweet potato breakfast “power bowl”

by cathym on November 1, 2019

by Ellen Adams

Now that fall is here, let’s change up your breakfast routine to amp up the vitaminsand increase your energy! This breakfast bowl is part of a wonderful trend in combining healthy ingredients to create a personalized meal. Add your own favorite healthy ingredients to the bowl, like mushrooms, onions, turkey sausage, or avocado for a different flavor burst every morning.

Serves 2

INGREDIENTS
1 sweet potato
1/2 red pepper (sliced into strips)
2 handfuls fresh spinach
2 Tbsps walnuts
2 eggs
1/4 Cup feta cheese
Olive oil
Salt
Pepper

DIRECTIONS

1. Scrub the sweet potato and pierce the skin with a fork.

2. Wet a piece of paper towel and wrap the potato in it. Microwave the potato until soft, approximately 3-4 minutes.

3. Cut the potato into cubes. You do not have to peel the potato—many nutrients are in the skin. Divide the sweet potato cubes between 2 bowls.

4. Put 1-2 tsps of olive oil in a skillet, Sauté the red peppers and spinach for 3 minutes or until the spinach starts to wilt. Divide the peppers and spinach between the bowls.

5. Using the same skillet, fry 2 eggs (over easy, scrambled…your choice!) Place each cooked egg on top of the vegetable mixture in each bowl.

6. Sprinkle the walnuts and theFeta cheese over each bowl and enjoy!

Ellen Adams is a personal chef in the Webster area. She is a military veteran and was a contestant on the Food Network cooking show “Chopped!” She leads a program for fellow veterans called Cooking with Heroes, which provides participants the opportunity to learn to prepare nutritionally complete, cost-efficient, and delicious meals using fresh produce, partially sourced from the EquiCenter farm in Honeoye Falls, where it is housed.

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Sautéed Cabbage with Bacon

by cathym on September 10, 2019

by Ellen Adams

Serves 4

INGREDIENTS
3 tablespoons precooked bacon bits 
1/3 cup vegetable oil
1 head cabbage, cored and sliced
1 white onion, chopped  
1 teaspoon salt 
1 teaspoon ground black pepper 
1 pinch white sugar
1 tablespoon vinegar

DIRECTIONS
1. Heat oil in large pot over medium heat. Add bacon bits and cook for a couple of minutes. 
2. Add cabbage, onion, salt, pepper, and sugar to pot; cook and stir continuously for 5 minutes or until tender. 
3. Add vinegar and toss. Serve immediately. 

Ellen Adams is a personal chef in the Webster area. She is a military veteran and was a contestant on the Food Network cooking show “Chopped!” She leads a program for fellow veterans called Cooking with Heroes, which provides participants the opportunity to learn to prepare nutritionally complete, cost-efficient, and delicious meals using fresh produce, partially sourced from the EquiCenter farm in Honeoye Falls, where it is housed.

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Summer’s Best Chicken Salad

by cathym on July 26, 2019

by Ellen Adams

Serves 4

INGREDIENTS
2 ½ cups diced, cooked chicken 
1 cup finely chopped celery 
1 cup chopped walnuts, almonds or pecans (optional) 
½ cup onion, chopped finely 
½ teaspoon salt 
1 teaspoon Worcestershire sauce 
½ cup mayonnaise

DIRECTIONS
1. Combine all ingredients and fold together.
2. Serve in egg roll cups, in lettuce cups, in a sandwich, or with crackers.

Crispy Egg Roll Cups

INGREDIENTS
1 package egg roll wrappers 
Cooking spray

Extra-large muffin pan or four ceramic ramekins

DIRECTIONS
Using extra-large muffin pan

  1. Preheat oven to 400 degrees.
  2. Spray muffin pan with cooking spray and place one egg roll wrapper into each hole and press down lightly to form a cup.
  3. Spray the wrapper again with cooking spray to promote browning.
  4. Bake for about 7 to 10 minutes or until crispy and browned.
  5. Carefully remove cups from muffin pan and let cool.

Using ceramic ramekins

  1. Preheat oven to 400 degrees.
  2. Place ramekins upside down on a cookie sheet.
  3. Spray the bottom and sides of the ramekins with cooking spray.
  4. Lay an egg roll wrapper over each ramekin and mold with your fingers to form a cup.
  5. Spray the wrapper again with cooking spray to promote browning.
  6. Bake for about 7 to 10 minutes or until crispy and browned.
  7. Remove cups from the ramekin and let cool.
  8. Repeat to make four more cups.

Ellen Adams is a personal chef in the Webster area. She is a military veteran and was a contestant on the Food Network cooking show “Chopped!” She leads a program for fellow veterans called Cooking with Heroes, which provides participants the opportunity to learn to prepare nutritionally complete, cost-efficient, and delicious meals using fresh produce, partially sourced from the EquiCenter farm in Honeoye Falls, where it is housed.

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