Healthy on You cooking class recipes with Halter Ranch wine pairings

In January 2017 Halter Ranch partnered with Samantha Binkley from Healthy on You in Rancho Santa Fe for her Healthy Girlfriends Getaway Cooking Classes, the classes were a hands-on cook-and-eat with a four course menu paired with Halter Ranch wines.

Healthy on You cooking classes combine luxury and simplicity in an intimate and enjoyable environment. Guests learn kitchen basics and how to prepare healthy gluten free meals, helpful kitchen tools and must-haves to make cooking easier and enjoyable, and simple tips to make eating healthy on busy week nights a breeze. 

Below are the recipes from the cooking classes and the wine pairings, we hope you enjoy!


Lemon Sole Pinwheels Stuffed with Fresh Crab, Artichoke and Spinach

Paired with the Halter Ranch 2016 Rosé

This is a surprisingly easy meal to prepare and the results are visually stunning. If you enjoy fish as a part of you healthy living lifestyle, this recipe is a game changer. It’s low calorie, delicious and fast. 

Ingredients:

Serves 4

4 large skinless lemon Sole fillets

6 oz.  lump crabmeat picked over for any shells

1 cup artichoke hearts

1 cup fresh spinach chopped

1 tbsp. onion minced

1 garlic clove minced

1 tbsp. fresh lemon juice

2 tbsp. low fat mayonnaise

¼ cup breadcrumbs

1 tsp. chopped fresh tarragon

¼ tsp. salt

¼ tsp. ground pepper

Zest of 1 lemon

1 tsp. Healthy On You® Fish Lovers Spice

4 thin slices of lemons Slice

Fresh dill for garnish

Preparation:

Pre heat oven to 350F.

Coat the bottom of a medium sized sheet pan with olive oil and place four slices of lemons on the pan where you will place each roll of fish. In a medium sized bowl start with adding the artichoke hearts. Using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps. Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well divide out into four parts.

Separately, lay your fish flat and season lightly with salt and pepper. Spoon the crab mixture onto the larger end of the fish. Gently roll the fish making sure the mixture stays inside. Place the rolled fish seam-side down on top of the sliced lemon, repeat for the other three fillets.

Once in the pan, spray with a light coat of olive oil, sprinkle the Healthy on You ® Fish Lover’s Spice on top of all four pieces of fish. Place in the oven and bake for 25-30 minutes. Garnish with fresh dill and more lemon slices.


Watercress and Parsley Soup with a Poached Egg

Paired with the Halter Ranch 2015 Grenache Blanc

This recipe is great for an easy week night meal-so healthy and filling too. It’s packed with antioxidants from the highly nutritious watercress. You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil for a complete vegan meal. 

Ingredients:

Serves: 4

2 tbsp. olive oil

2 tbsp. unsalted butter

4 cups torn watercress, rinsed and drained

¼ cup chopped fresh parsley

1 sweet onion chopped

2 small russet potatoes peeled and chopped

2 cups celery ribs, chopped

4 cups low-sodium chicken or vegetable broth, plus more for thinning soup

1 cup coconut milk

4 small eggs

1½ tsp. sea salt

½ tsp. freshly ground pepper

Preparation:

Melt the butter and oil in a large saucepan over medium heat. Add onion; reduce heat to medium-low, and sauté, stirring occasionally, 8 minutes or until onion is tender. Add potatoes and celery. Cook, stirring occasionally, 5 minutes.

Add broth, coconut milk, salt and pepper; bring to a low boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes or until potatoes are tender. Remove from heat and stir in watercress and parsley. Let cool slightly.

To poach the eggs: fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer. Crack the eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water. Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)

Finish the soup: Using an immersion blender, puree the soup in the pot until smooth. If you don’t have one, pour soup in two batches into the bowl of a food processor or blender, and puree until very smooth. Pour soup back into the pot to warm. If the soup is too thick, add more milk or stock. In individual bowls, add the poached egg to the center of soup.  Keep in mind if the soup is too thin, the egg will sink to the bottom. Garnish with additional parsley, if desired.


Steamed Winter Vegetables

Paired with the Halter Ranch 2014 CDP

This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with the lemon sole pinwheel recipe.

Ingredients:
Serves 4

1 cup small Brussels sprouts (whole)
1 cup rainbow carrots diced
1 cup yukon gold potatoes diced
1 cup kabocha squash diced
1 tbsp. Healthy On You® Herbes de Provence spice
2 cups vegetable or fish stock
1 tbsp. olive oil

Sea salt and pepper

Preparation:

Thoroughly wash, clean and dice the vegetables. Note, when cutting the vegetables, make sure you keep the sizes consistent so they cook evenly. Next, using a slotted spoon or steamer basket, boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. Keep an eye on the water level so you don’t run low before you are finished.

Once all the vegetables are all steamed and set aside, heat a medium sized sauce pan then add the olive oil, and Herbes de Provence spice and let cook for one minute.  Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright. Season with sea salt and pepper and serve immediately.


Coconut Panna Cotta with Blood Orange Compote

Paired with the Halter Ranch 2010 Vin de Paille

This simple, yet beautiful dessert is low-cal substituting milk and cream with coconut milk. The blood orange compote is a perfect accompaniment to this seemingly decadent but light treat. Another great thing about this dessert is that it can be made up to three days ahead!

Ingredients:
Serves 4

1½ cups coconut milk (use full fat option)
2 vanilla pods split
1¼ tsp. unflavored gelatin powder (Knox brand)
5 tbsp. sugar
¼tsp. fine sea salt
6 blood oranges
2 tbsp. water
4 tbsp. coconut palm sugar
1tbsp. coconut palm sugar syrup (Wholesome brand)
2 tsp.cointreau
4 star anise pods
½ tsp. vanilla
½ cinnamon

Preparation:

Scrape the insides of the vanilla pods and set aside the vanilla bean paste. In a saucepan, add the coconut milk and vanilla, then sprinkle the gelatin over the mixture and let it rest for 10 minutes or so. Gently warm the pan (but do not boil) over low heat and add in the sugar and salt, stir gently until dissolved. Remove from flame and place in an ice bath- set a bowl over another bowl filled with ice and water, then add the mixture to the empty bowl. Stir the mixture over the iced water so it quickly cools down and thickens, (about 5 minutes) then pour into individual small glasses or ramekins ¾ full leaving room for the compote. Refrigerate for a minimum of 4 hours.

To make the blood orange compote: Start be squeezing the juice from two oranges. With the other four, peel and section each orange removing any white pith and seed. Do this over a bowl so you don’t waste any of the juices. What you should have left is just the flesh of the orange. Set aside.

In a small sauce pan, heat the water sugar and syrup and bring to a boil. The mixture will begin to bubble and caramelize. When it thickens, about 10 minutes, remove from heat and slowly add the orange juice and stir until combined well. Return the mixture to the heat and stir in the cointreau, vanilla, star anise and cinnamon. Bring to a boil then remove from heat; refrigerate allowing it to cool completely. Remove the star anise before adding to the top of your pan cotta. This can be made a day ahead to save time.

To learn more about Samantha’s upcoming cooking classes visit www.healthyonyou.com



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