This has been the week for cookbooks in the Destination Spa World. Two of the leading Destination Spas released their much anticipated cookbooks. Last week, Canyon Ranch released Canyon Ranch: Nourish and yesterday Golden Door released, Golden Door Cooks At Home. Both cookbooks feature natural, wholesome ingredients to create delicious, nutritious dishes at home. I've had a sneak preview of both books and am pleased to report they are both worth the long wait.
Golden Door Cooks at Home shares Chef Dean Rucker’s most sought-after recipes. You’ll also get tips from the spa's popular cooking classes, information on how to boost flavor healthfully, recipes for easy-to-make sauces and vinaigrettes, and sidebars on fitness, nutrition and other tantalizing glimpses into Golden Door experience. The first recipe I'm going to try is Spicy Chicken Hominy Soup:
Spicy Chicken and Hominy Soup
canola oil spray
2 medium carrots, diced (1 cup)
1 medium onion, diced (1 cup)
2 celery ribs, diced (1 cup)
2 garlic cloves, minced
2 tsp ancho chile powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp Kosher salt
6 cups chicken stock (low sodium)
1 skinless chicken breast
2 thin corn tortillas
1 (15.5oz) can hominy drained
1 cup crushed tomatoes
1 chipotle in adobo, chopped
1 medium avocado, diced
1 cup chopped fresh cilantro leaves, plus more for serving
juice of 1 lime
1 oz (1/4 cup) crumbled queso fresco, for serving
Preheat oven to 400 degrees F. Spray a medium saucepan with oil and heat over medium heat. Add the carrots, onion, celery, and garlic and cook, stirring until the vegetables are slightly softened but not brown (4-5 minutes). Add the chile powder, cumin, oregano, and salt and cook, stirring for 1 minutes. Add the stock and bring to a boil. Add the chicken breast and reduce the heat. Simmer, covered, until the chicken is cooked through (~15 minutes). Meanwhile, lay the tortillas on a cutting board and lightly spray them on both sides with oil. Use a sharp knife to slice them into 1/2 inch wide strips and lay strips in a single layer on a baking sheet. Bake until the strips are lightly browned and crisp, 6 to 8 minutes. Remove the tortilla strips from the baking sheet and set them aside to cool. Remove the chicken breast from the soup and let stand for 5 minutes (remove soup from heat and let is stand covered during this time). Pull or cut the meat from the bone and cut it into bite size pieces. Return the meat to the soup. Stir in the hominy, crushed tomatoes, and chipotle and simmer for 5 minutes. Remove the pan from the heat. Stir in the avocado, cilantro, and lime juice. Ladle the soup into 8 serving bowls and top each serving with a few tortilla strips, chopped cilantro, and some queso fresco. Serve hot.
Canyon Ranch: Nourish features more than 200 recipes - from breakfast treats to entrées to desserts – that will entice the most sophisticated palate. Each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. Chef Scott Uehlein shared this delicious recipe with The Today Show (NBC) viewers yesterday.
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Chicken Stuffed with Caramelized Garlic
Canyon Ranchchef Scott Uehlein
4 servings
• 1 cup garlic cloves
• 1/2 teaspoon extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1/2 teaspoon white balsamic vinegar
• 4 4-ounce boneless, skinless, chicken breast halves
• 2 tablespoons grated Parmesan cheese
• 1/2 cup whole-wheat breadcrumbs
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 1/4 cup all-purpose flour
• 1 whole egg, beaten
• 2 cups Chunky Tomato Sauce (see recipe)
• 2 cups cooked angel hair pasta
Preheat oven to 250.Toss garlic cloves with olive oil, salt and pepper in a small bowl. Spread evenly on a baking pan lightly sprayed with canola oil. Cover with aluminum foil and roast for 1 1/2 to 2 hours, stirring occasionally. Remove pan from oven, uncover and allow to and cool completely. Combine caramelized garlic with honey and vinegar and puree in a blender until smooth. Increase oven temperature to 400. Pound chicken breasts with a meat mallet until ¼-inch thick. Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style. In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture. Spray each roll with canola oil. Bake for 10-15 minutes or until chicken reaches internal temperature of 165°. Serve each chicken breast with 1/2 cup pasta on a plate and 1/2 cup tomato sauce.
Almost all Destination Spas have published a cookbook filled with delicious and healthful dishes. Recipes are available on Destination Spa Group's website from all of the spas and you can order cookbooks, including Golden Door Cooks at Home and Canyon Ranch: Nourish from the site as well.
The first 50 people to send a comment will be entered into a drawing for a copy of Golden Door's cookbook.
Bon Appetit!
