Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Vegetarian Fajitas

This Recipe was created by Stéphane Beaucamp, Executive Chef of Lake Austin Spa Resort

Ingredients:

  • 2 medium sweet potatoes
  • 2 red or green bell peppers
  • 1 large yellow onion
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 1 tbsp ground cumin
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 15 ounces of good quality organic canned tomatoes
  • 1 tbsp canned chipotles in adobo sauce
  • ½ cup fresh cilantro chopped
  • 15 ounces canned organic black beans drained
  • Flatbread (tortillas, lavash or pita)
  • Plain yogurt or low fat sour cream

Directions:

  1. Preheat the oven to 450 degrees
  2. Lightly oil a baking sheet
  3. Peel the sweet potatoes and cut into 1 – inch cubes
  4. Stem and seed the peppers and cut into 1 inch pieces
  5. Peel the onion and cut it stem end to root end into thin wedges
  6. In a bowl, toss the vegetables with garlic, oil, cumin, salt and pepper
  7. Spread on the pre prepared baking sheet and roast in the oven for about 10 minutes
  8. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy
  9. While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside
  10. When the vegetables are tender, put them into a 2 – 3 quart baking dish, stir in the tomato – cilantro sauce and the beans, and return to the oven until hot about 10 minutes
  11. A few minutes before serving, warm the bread in the oven
  12. Serve the stew in bowls topped with yogurt or sour cream with the warm flat bread on the side

Serves 4


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Sweet Potato and Carrot Pancakes

This Recipe was created by Stéphane Beaucamp, Executive Chef of Lake Austin Spa Resort

Make six 3-inch pancakes

Ingredients:

  • 1 oz hazelnuts
  • 1 medium sweet potato, peeled and diced
  • 1 medium carrot, peeled and diced
  • Sea salt and pepper
  • 2 large eggs, separated
  • 3 tablespoons millet flour
  • 3 tablespoon low fat buttermilk
  • 1 tablespoon chopped cilantro
  • 2 tablespoon extra-virgin olive oil

Directions:

  1. Toast the hazelnut in a frying pan over medium heat for 4 to 5 minutes
  2. When they are cool enough, chop them coarsely and set aside
  3. Steam the potato and carrot until soft, puree the steamed vegetables (you should have 1 packed cup of puree)
  4. Transfer the puree in a large bowl and season with sea salt and pepper
  5. Stir in the egg yolks, millet flour, milk, and cilantro and mix until ingredients are incorporated
  6. In a mixer beat the egg whites with a pinch of sea salt until they form a soft peak
  7. Fold them with the vegetable mixture
  8. And cook them in a frying pan the same way that you would cook pancakes two to three minute on each side
  9. Top the pancake with chopped toasted hazelnut and serve it with a side of salad such as arugula, mache and a light citrus vinaigrette
  10. Great for lunch


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Banana Coconut Cream Pie

This Recipe was created by Stéphane Beaucamp, Executive Chef of Lake Austin Spa Resort

Ingredients:

  • 14 pieces Melba toast, crumbled
  • 2 tablespoons sugar
  • 2 tablespoons light butter, melted
  • 1 envelope plain gelatin
  • 4 tablespoons cornstarch
  • 7 ounces fat free sweetened condensed milk
  • 18 ounces fat free half and half
  • ½ cup sugar
  • 1 egg
  • ¾ cup egg substitute
  • 1 teaspoon vanilla
  • 2 ounces pure coconut extract
  • ¼ cup shredded sweetened coconut and an additional 1 tablespoon, toasted
  • 4 bananas, sliced
  • 3 cups fat free whipped topping

Directions:

  • Grind the Melba toast to fine crumbs in a food processor. Combine with the two tablespoons of sugar and the butter, then press evenly into the bottom of a 9-inch spring form pan that has been lightly sprayed with non-stick pan spray. Bake at 350 degrees for 10 minutes.
  • Combine the next 5 ingredients in the top of a double boiler, and cook, stirring, until thickened (6-8 minutes).
  • Combine the egg products in a second bowl and then whisk in a thin stream of the hot liquid (about 2 cups). Whisk all back into the double boiler and cook, stirring, until further thickened (2 minutes). Off heat, add the vanilla, coconut extract and ¼ cup coconut
  • Top the crust with the bananas, then pour the custard over. Chill 4 hours. Top with whipped topping and a sprinkling of toasted coconut.

Serves 12.


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Executive Chef Stéphane Beaucamp of Lake Austin Spa Resort

Executive Chef Stéphane Beaucamp Brings French Finesse and a Healthy Lifestyle to the Kitchens at Lake Austin Spa Resort

AUSTIN, TX…How do you get to Lake Austin Spa Resort? In the case of executive chef Stéphane Beaucamp, the road passed through Normandy, Paris, and Los Angeles, with Nicole Kidman’s birthday party and a bash for Elton John along the way.

Chef Beaucamp was born in Argenteuil, just outside Paris. As a child, he remembers, “I was always helping my parents cook. Dad was always baking, mom was always in the kitchen.

After attending the Belliard culinary school in Paris, Chef Beaucamp apprenticed in the traditionally run kitchens at the city’s elegant Hôtel Plaza-Athénée. He had his first experience of health-conscious cookery at the famous spa of Enghien-les-Bains, just outside Paris, and then did a stint at the Hôtel le Trianon in Versailles.

Chef Beaucamp might have continued pursuing a classical French chef’s itinerary if he hadn’t next found a berth cooking eclectic contemporary food at the trendy Parisian restaurant and club called Barfly, where he worked his way up to executive chef. That led to a tour at the equally trendy Buddha Bar, working under Kazuto Matsusaka — a veteran of Spago in Los Angeles and one of the first chefs at Wolfgang Puck’s seminal Chinois on Main, an influential pioneer of Asian fusion cooking.

He became executive chef and pastry chef at a newly opened celebrity hangout called Vermont. Here, the good-looking Frenchman got to know such celebrities as Charlize Theron, Renee Zellweger, Tim Curry, Adrian Brody, and Nicole Kidman — who asked him to cater her birthday party one year.

As he became better and better known, Chef Beaucamp started to feel the pressure. He had a long drive to work and put in long hours. “When you cook for Elton John, for 780 people,” he says, “it’s a lot of stress.” He started thinking about moving someplace else, someplace where he could spend more time cooking and less time traveling.

“When I went down to visit Austin, believe it or not, the area reminded me of France a little, the trees, the wonderful smells in the air, the friendly people,” recalls Beaucamp.

Meeting Terry Conlan, the longtime chef at Lake Austin Spa Resort, who had decided to retire, made up Chef Beaucamp’s mind. “Our family lives a simple, eco-friendly, organic lifestyle,” he says, “and I realized that what Terry had been doing was exactly what I wanted to do. In the past, the way I lived and the way I cooked were different. This was a chance to bring them together.” He’s happy now, he says — and so are the diners enjoying the clean, fresh, sensible, flavorful, but not “diet” food he cooks.

Chef Stéphane Beaucamp’s Recipes:

Vegetarian Fajitas

Sweet Potato and Carrot Pancakes

Banana Coconut Cream Pie

Spicy Tuna Tacos


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Fresh Fig Salsa

Healthful recipes from The Oaks at Ojai by Christine Denney

Fresh Fig Salsa

Many different varieties of figs grow in the Ojai Valley, just  as they do in Greece and Turkey and Italy and… We have to wait until sometime in August, usually, for our harvest on the western side of The Oaks property, but when they come in, we can hardly wait for our first batch of Fresh Fig Salsa!

Burgers are a traditional food almost everywhere—we top ours with our fig salsa!  The bright flavors make the taste of the burger pop, and it’s a much healthier take than a burger piled with fatty cheeses and mayonnaise.

 Ingredients:

  • 2 ½ cups fresh California figs, diced
  • ½ cup yellow bell pepper, diced
  • ¼ cup finely minced red onion
  • ½  cup dried cranberries  (raisins can be substituted)
  • 1 jalapeno, seeded and minced, or 2 tsp. dried red chili flakes
  • 2 T. fresh lemon juice
  • 2 T. olive oil
  • 1 T. fined minced or grated fresh ginger

Directions:

Combine salsa ingredients and chill for approximately two hours to meld flavors.


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Pistachio Tapenade

Healthful recipes from The Oaks at Ojai by Christine Denney

PISTACHIO TAPENADE 

Pistachio orchards love the Mediterranean climate of California, especially the Central Valley.

Paired with the great oranges and lemons, along with the rich flavor of caramelized onions, this “tapenade: makes a great replacement for fatty dips or as a topping for grilled fish or chicken.  We love it at The Oaks with fresh, local Santa Barbara halibut–the mint and the fish create a pleasantly startling taste sensation!

Ingredients:

  • 1 cup pistachios, left whole and toasted
  • 1 Tablespoon olive oil
  • 1 cup onions, cut into small strips and lightly caramelized in the olive oil
  • ½ cup minced celery, added to the onions toward the end of cooking

Directions:

  • Combine nuts with onion mixture and set aside.
  • In a small bowl, combine:
    • 1 TBS orange juice concentrate
    • 1 TB orange zest
    • 1 TB fresh lemon juice
    • 1 TB minced fresh mint
    • 2 tsp. Garlic
    • 2 tsp. Olive oil
  • Stir this mixture into the nuts and onions.  This can be refrigerated, but the flavor is best if served at room temperature.  If you want to use it a dip, with shrimp or vegetables, chop the nuts before adding.  I like to leave them whole—they look like little jewels!

Yields approximately  fifteen one- tablespoon servings, 50 calories each.


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Avocado and Vegetable Salad

Healthful recipes from The Oaks at Ojai by Christine Denney

Avocado and Vegetable Salad is a more healthful guacamole served at the Oaks. Ojai is avocado and citrus-rich.  Guacamole is always a favorite.  Here’s a healthful take, incorporating more nutrition and fewer calories and a lot less fat.  At The Oaks, this salad can also be paired with crisp jicama triangles– or corn chips we bake with corn tortillas, no fat or salt added.

Ingredients:

  • 1 avocado, diced very finely
  • 3 T. of each of the following vegetables, finely diced carrots, jicama, green olives, tomato, red bell pepper
  • 2 T. minced red or green onion
  • 2 T. minced cilantro (or parsley)
  • 1 t. minced garlic
  • 1 T. fresh lemon or lime juice
  • 1 T. olive oil

Directions:

Combine all of the vegetables, garlic, juice and oil before folding gently into the avocado.  Use as a garnish for a chicken or tuna salad or center it in a pile of greens.

Makes approx. 2 ½ cups  Serving Size: ½ cup    Number of servings:  5  Calories:  125