Food and Recipes

Sunrise Chef: Chef Jamie McKeon

Sunrise Chef: Chef Jamie McKeon

Chef Jamie McKeon will be catering 2017 St. Luke's Half Marathon, 5K, Family Fun Walk & Youth Run.

Here are some healthy eating tips for ALL types of runners looking to participate next year.

Roasted pumpkin with quinoa, figs and sage

Great side dish

Yields 8-10 servings

Ingredients

1 small pumpkin 2-3 lbs. halved and seeded
¼ cup extra virgin olive oil plus more to drizzle
Salt and pepper to taste
2 cups quinoa, cooked in 3 cups of vegetable stock
3 cups julienned seeded figs or dates
Small sage leaves for garnish

Directions

Preheat oven to 375. Cut the pumpkin into 3 inch pieces. In a bowl toss pumpkin with oil, salt and pepper. On a cookie sheet, bake skin side down for about 45 minutes to an hour.

Once cooled to handle peel off skin. (You can skin before roasting but it's much easier after.)

Toast quinoa in a skillet before adding liquid. 3 cups of stock are added to quinoa. (I use vegetable for ease of palate concerns.) Simmer till done, season with salt and pepper.

After quinoa has cooled add to bowl with julienned dates or figs roasted pumpkin. Add sage adjust with salt and pepper. Drizzle with olive oil and serve room temp.

Spaghetti Squash Fritters

This recipe is so very easy. Gluten free, light and delicious
Yields 20 small servings
Ingredients

Fritter Batter
3 ½ oz. corn starch (about 1/4 cup)
3 large eggs
1 tsp caraway seed toasted and ground
1 tsp kosher salt
1/8 tsp black pepper
1.5 lbs spaghetti squash, roasted (cut in half, roast at 400 degrees face down on a rimmed baking sheet about 45 minutes), scooped out and chopped into 1/2" strands
1-1/2oz parmesan cheese, grated

Cherve cream
5 oz. sour cream
2 1/2 oz. Cherve (goat cheese)
Salt to taste

Garnish
Fresh chives 1/8" slices
Tomato concasse, (1/4 in diced fresh tomatoes)

Directions

• Whisk together the cornstarch, eggs, caraway, salt and pepper until combined. Fold in spaghetti squash until completely blended
• Portion mixture into 1 heaping tablespoon portions
• In a sauté pan at medium heat with very little oil ( not in recipe) Fry and flatten into ½ inch pancakes, golden brown on each side
• Garnish with ½ tsp cherve cream and tomatoes on each piece.

Wild Mushroom Lasagna

One of Chef Jamie's favorites

Yields 12 servings

Ingredients

Sauce-Béchamel (with garlic) 2 cups
Mushroom wild sliced & onion, Roasted 1-1/2 Quart
Tomatoes, Roasted slices 1-1/2 Pint
Lasagna Pasta Sheets-Precooked (9"X10.75") Defrost, Squeeze Dry 3 sheets
Parmesan Cheese, Grated (Conv) 6 ounces
Provolone Cheese, Sliced 16 slices
Marinara sauce 2 cups
Basil-Fresh 1/2 ounce

Directions
Toss wild mushrooms and onions lightly in olive oil, salt and pepper and spread on a cookie sheet; roast at high heat (450 degrees) for approx. 10 minutes

Layer the lasagna in the pan like this:
8 oz bechamel sauce
1 defrosted lasagna sheet
8 oz bechamel sauce
3 cups roasted wild mushroom mixture
2 oz grated Parmesan cheese
1 defrosted lasagna sheet
8 oz marinara sauce
3 cups roasted wild mushroom mixture
2 oz grated Parmesan cheese
1 defrosted lasagna sheet
8 oz marinara sauce
3 cups roasted tomatoes sliced
2 oz grated Parmesan cheese

Cover pan with aluminum foil. Bake in a preheated 325 degree F. convection (375 degree F. standard) oven for 30 minutes.

Cover top surface of lasagna evenly with slices of provolone cheese (16 per half pan) and bake, uncovered, for 10 additional minutes. Cheese should be lightly browned and lasagna should be bubbling. Temperature should be at least 165 degrees F. Let stand for 20 minutes before portioning.

Garnish with fresh basil right before serving.


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