Roasted Vegetable & Farro Salad

Posted on November 9, 2011 by Chefanie Frasco

Jason and I have been doing yoga lately…a lot of it. We are Geminis and being Gemini means we sort of get obsessed with things. Yoga is our current obsession. So after a lot of breathing and stretching and twisting I made this wholesome meal of Brussel Sprouts, Carrots, Sweet Potato and Farro. There is something about Yoga that makes me want to be a vegetarian. :)

But whether you are vegetarian or not you should give this a try. It is a hearty meal and surprisingly low calorie. It’s very Earthy! Just like me, right Rachy?

Enjoy.
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Whole Wheat Scones with Lemon Curd

Posted on August 1, 2011 by Chefanie Frasco

This is a recipe we did for Spa Week during the Royal Wedding, but I thought I would revisit it because who doesn’t love a good scone. Or Kate Middleton for that matter.

FACTS ABOUT SCONES

* Scones is actually pronounced Sc-ahns, which rhymes with John. Thanks Rosie Pope!

* Scones although still British actually came from Scotland.

* Scones can be eaten anytime of the day, but are usually served at breakfast or with Afternoon Tea.

* Scones are served with jam, butter, lemon curd, and clotted cream.

* Scones are delish!

This recipe has been taken from the Queen of English Cooking herself, Nigella Lawson and in true Chefanies “healthier cooking” fashion we turned it into a more dainty and light version. We substituted whole wheat flour for the All Purpose Flour and used low fat buttermilk but by all means go ahead and use the whole fat products if you please. We also made them mini because everything looks cuter when it is small. We used Currants because they are high vitamin C and antioxidants which is great for keeping you looking young!

Cheerio!

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Beet & Farro Salad

Posted on July 31, 2011 by Chefanie Frasco

I can’t lie, I have a thing for Indian Casinos. There is one called River Rock in Sonoma County about an hour and a half North of San Francisco. One day after losing a little money on video poker, Jason and I stumbled upon this great little pizzeria in Geyserville, (a cute little wine town in Sonoma County) called Diavolo. It is a salumeria and they cure their own meats and make a mean thin crust pizza. As it is wine country you know the food is going to be good. But this place far exceeded my expectations. I love it and if I get married in Wine Country I would want my Friday night rehearsal dinner at this place. :)

This recipe is my take on a salad we had at Diavolo. It is hearty and can be served as an appetizer or a full meal. If you read The Chefanies on a regular basis you know that Chefanie Wambach and I are obsessed with beets. We also have a tendency to like this Italian grain. This is one tasty salad!

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Edamame Salad with Farro, Spinach and Tomatoes

Posted on May 24, 2011 by Chefanie Frasco

This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.

You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading →

Mayol’s Quinoa – Southwest & Asian Fusion Style

Posted on May 3, 2011 by Chefanie Frasco

This recipe comes compliments of my older sister, Mayol. (AKA Scientist Barbie) That’s not really her name, but that’s what I call her and have called her for just about as long as I could remember. Besides being the smartest person I know, yea she is a genius, she is also a really good cook. It must run in the fam.

Marlooz, my dutch twin, and very talented videographer, was in San Francisco for about 6 weeks and before going back home to Amsterdam she requested a special going away meal. Of course I abided. (or is it abode?) I served this quinoa dish along with a grilled mushroom and onion salad and grilled chicken. We were happy campers, although sad that Marlooz was leaving us.

I call it southwestern & Asian fusion because it has ingredients that are very traditional to Southwestern cooking like black beans and bell peppers. But the vinaigrette that brings it all together has a little Sriracha (my new favorite ingredient) and soy sauce, which are both very asian. Asian or Southwestern – whatever you want to call it – it is delicious and healthy and fiber filled.

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