SavageFIT cooks with Chef Bill

Savage Fit hit the road again for an evening of food, wine and a spot in the kitchen of Chef Bill Kolhoff at Walt Churchill’s Market, 3320 Briarfield Blvd., Maumee, OH.  Our small group experienced a live cooking show with the theme being the foods of the Thanksgiving holiday.  We watched as Chef Bill blended up a acorn squash bisque and learned about how to combine  healthy foods such as brussel sprouts, red cabbage with traditional meats such as pork and chicken.  All the dishes were low salt and seasoned with some of Chef Bill’s favorite ingredients such as nutmeg and cherry juice concentrate.  One of the evening’s most unique dishes was a chicken breast roll that was stuffed with spinach, mushrooms, onions and mozzarella. 

Chef Bill Kolhoff has been in the kitchen for approximately 40 years.  His experience is vast, ranging from large hotels to small restaurants.  He has been the chef at some of Toledo’s best including Maumee Wines, The Vineyard and for those of you that have been around Toledo, remember Tiffinanny’s (talk about a place that was ahead of its time!)

It was an excellent way to spend a Wednesday evening and all agreed that we need to do it again.  Thanks to all who attended.

Three-Bean Chili

Savage Fit recipes are delicious, healthy and easy to prepare. Recipe ingredients can be purchased locally. Most recipes take 20-30 minutes to prep and produce.

Savage and Associates team members, friends and families can find more recipes in our Savage FIT Savvy Recipe Archive.

Ingredients

• 2 tsp Olive Oil
• 1 cup Chopped Onion
• ½ cup Chopped Green Bell Pepper, Seeds Removed
• 2 tsp Minced Garlic, Fresh Or Bottled
• ¾ cup Water
• 2 Tbsp Tomato Paste
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• ¼ tsp Ground Black Pepper
• 1 15 ounce Can Garbanzo Beans , rinsed and drained
• 1 15 ounce Can Red Kidney Beans, rinsed and drained
• 1 15 ounce Can Black Beans, rinsed and drained
• 1 14 ½ ounce Can Vegetable Broth , (such as Swanson CertifiedOrganic)
• 1 15 ounce Can No-Salt-Added Diced Tomatoes, not drained
• 1 Tbsp Yellow Cornmeal (Optional)¼ cup Fresh Cilantro, chopped
• 6 Tbsp Reduced Fat Sour Cream (Optional)

Directions

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; saute 3 minutes. Stir in ¾ cup water and the next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Nutrition information: Calories 180 (25% from fat); Fat 4.9g; Protein 8.4g; Carbohydrates 29.5g, Fiber 8.6g; Cholesterol 5mg; Iron2.3 mg; Sodium 714 mg; Calcium 86mg

Additional Metrics: Difficulty: EasyYield: 6

Prep Time: 20 Minutes

Cooking Time: 20 Minutes

Attribution: Jackie Mills, MS, RD, Cooking Light, JANUARY 2008

Cod With Pesto And Tomato

Savage Fit recipes are delicious, healthy and easy to prepare. Recipe ingredients can be purchased locally. Most recipes take 20-30 minutes to prep and produce.

Savage and Associates team members, friends and families can find more recipes in our Savage FIT Savvy Recipe Archive.

Description

Here’s my go to recipe for cod. It’s simple, classic, elegant and on the table in less than 30 minutes. The soft mellow flavor of the white fish is enhanced by the wine it’s poached in. The thinly sliced tomato adds a lovely tang while the mild pesto butter adds zing. The perfect harmony of flavors.

Ingredients

• 1 ½pounds Cod Fillet
• 1 large Tomato
• 1 ½ounces Butter, not margarine
• 1 Tbsp Green Pesto
• ½ cup Dry White Wine
• Salt And Pepper

Directions

1. Combine the butter and pesto. You need real butter for this, not margarine. Don’t go crazy though—I never take the main course past 2tsp butter (or oil) per person, preferably less.

2. Place the cod in an oven dish and generously season it with salt and pepper.

3. Brush the fish with the pesto butter but reserve a little

4. Thinly slice the tomatoes and place them on top of the fish.  Brush the remaining pesto butter on top of the tomatoes.

5. Pour in good-quality dry white wine.

6. Place the dish in a preheated oven and bake at 350℉ (175C) for 20 minutes. The wine, pesto butter and fish juices will mingle. Delicious.

7. Garnish with finely minced parsley or basil and spoon some of the cooking liquid over the fish. This is so simple but so special.