Pesto Chicken Bruschetta By Chef Huda

Let’s get started

Wait…Please, Wash your hands..

Okay, now we are ready to start!

Let’s start with our Pesto Chicken. Place a Large sauté pan or skillet on medium heat add in 1 tablespoon of olive oil. Cut and season your chicken breast with salt and pepper and place into the hot pan. Cook chicken until golden brown on all sides. Once the chicken is fully cooked, remove it from pan. In a large bowl toss your chicken with your pesto sauce. Slice your Multi-grain French baguette into 1/2 inch slices (on a Diagonal) and brush with Olive oil. Place into a hot clean pan or in your oven, toast until golden brown on both sides.

Now let’s make something Pretty and Delicious! Start your plating with placing your toasted Mutli-grain bread on the plate first then stack with your Pesto chicken then your Baby Heirloom Tomatoes and finally garnish with Parmesan cheese. Finish by drizzling a little Extra Virgin Olive Oil and Cracked Black pepper. Now all you have to do is Enjoy!

Homemade Chunky Tomato & Basil Soup

2 tablespoons of Extra Virgin Olive Oil

1 medium Onion-Small Diced

3 cloves of Garlic-Minced

2 tablespoons All Purpose Flour

4 cups of Tomatoes-Large Diced

3 1/2 cups Vegetable broth

1/4 cup of Fresh Basil Leaves (4 to 6 Leaves)-Roughly chopped

1/4 teaspoon Kosher Salt

1/2 teaspoon Sugar

1/2 teaspoon Black Pepper-Freshly cracked

Feta and Parmesan Pesto Crostinis 

1 French Baguette (White or Multigrain)-Thinly Sliced

1 tablespoon Extra Virgin Olive Oil

1/2 cup Feta cheese-Crumbled

1/4 cup Pesto-store bought

1/2 cup Parmesan Cheese-Shredded

Let’s get started.

Wait…Please, Wash your Hands.

Now, let’s make something Pretty and Delicious!

Let’s start with our Homemade Chunky Tomato & Basil Soup. In a large saucepan, over medium heat add in Extra Virgin Olive Oil then sauté the onions and garlic. Once the onions and garlic are cook down add in the flour the stir frequently. Allow the Onions, Garlic and Flour to get friendly (let this mixture cook together for a 1-2 minutes). Add in vegetable stock, tomatoes, salt, sugar, pepper and stir. Let everything simmer for 15 minutes. Once everything is cooked add in basil and taste. Add in more salt, sugar or pepper, if needed.

~Chef Huda Note: I like my soup Hearty and Chunky. If you want a smoother consistence you can blend the soup, but be careful not to burn yourself.

Now, let’s get started on our Feta and Parmesan Pesto Crostinis. Place line up your sliced french bread on a baking sheet and brush one side with olive oil then flip. Spread pesto on the other side and sprinkle with goat cheese on half of your slices and parmesan cheese on the other half. Broil on high until the cheese starts to melt and the breads edges are golden brown.

Now let’s make something Pretty and Delicious! Ladle your Homemade Chunky Tomato & Basil Soup into a bowl and serve with both the Feta and Parmesan Pesto Crostinis on the side. Now all you have to do is Enjoy!

Meat Free Week in DC is about more than just boring old veggies. Today, kicks off the week long celebration of culinary events and vegan friendly delights as part of Meat-free week in the district. DC Meat Free week starts today and continues until February 13, 2012. Each day there is something new offered by some of DC’s finest and most creative establishment in the city . If you have ever thought about having a more veggie friendly diet or just want to try something new this week is a great crash course into vegan and vegetarian cuisine. For more information and a schedule of this week’s Meat-Free events visit www.dcvegan.com

Chef Huda In Red For Women Day

It’s officially here today is the perfect day to wear red for a wonderful cause.

Red Shoes, Red Sweater, Red Dress or a Red Tie it doesn’t matter as long as you show your support and get involved.

Heart disease is still the No. 1 killer of women, taking the life of 1 in 3 women each year. Women are dying at the rate of one per minute because they don’t know what you know: heart disease kills.

In 2004, the American Heart Association (AHA) faced a challenge. Cardiovascular disease claimed the lives of nearly 500,000 American women each year, yet women were not paying attention. In fact, many even dismissed it as an “older man’s disease.” To dispel the myths and raise awareness of heart disease as the number one killer of women, the American Heart Association created Go Red For Women – a passionate, emotional, social initiative designed to empower women to take charge of their heart health.

Go Red For Women encourages awareness of the issue of women and heart disease, and also action to save more lives. The movement harnesses the energy, passion and power women have to band together and collectively wipe out heart disease. It challenges them to know their risk for heart disease and take action to reduce their personal risk. It also gives them the tools they need to lead a heart healthy life.

For More Information visit  http://goredforwomen.org/wearredday Today!

Asparagus and Garlic Chicken Pasta

Recipe by Chef Huda

1 Box of Multi-grain or veggie pasta – Your choice

1 pound Boneless Chicken breast – Cut into strips or 1-inch cubes

1 1/2 cups Fresh Asparagus – Cut into 1-inch pieces

1 cup of Cherry tomatoes – Cut in half

4 cloves Garlic – Minced

3 tablespoons Extra Virgin Olive Oil

1 teaspoon Kosher salt

1/2 teaspoon of pepper

1/4 cup Parmesan cheese-Shredded

Let’s get started.

Wait…Please, Wash your Hands.

Now, let’s make something Pretty and Delicious!

Let’s start with our pasta. Place a large pot of water on high and bring to a boil. Follow the direction on the pasta box for proper cooking time. While your pasta is cooking, place a Large sauté pan or skillet on medium heat add in 1 tablespoon of olive oil. Cut and season your chicken breast with salt and pepper and place into the hot pan. Cook chicken until golden brown on all sides. Once the chicken is fully cooked, remove it from pan and allow to rest for 3-5 minutes before you cut it into 1-inch pieces.

In the same pan you cooked the chicken add the garlic, asparagus, cherry tomatoes and the rest of the olive oil then stir. Cook until the asparagus is tender.

Chef Huda’s Tip: When your pasta is done, do not rinse it. It is always best to take your pasta right from the pasta water to the sauce to insure pasta dish happiness!

Now let’s make something Pretty and Delicious! Once the asparagus mixture is done add in the chicken pieces and pasta and toss. Add salt and pepper to taste, if needed. Plate on a large dish and sprinkle with fresh Parmesan cheese. Now all you have to do is Enjoy!

I found “A Happy Food Place” in New York during the Chinese New Year, the longest and most important celebration in the Chinese Calendar . This year I was fortunate to get the full Chinese New Year experience with my dearest friends in Chinatown in New York City.

The markets, the produce, the traditions, the sights and most importantly the food were all a unique and tasty experience I will never forget. This New Years’ celebration kicks off the Chinese year 4709 which begun on January 23, 2012. Chinese months are on a lunar calendar, with each month beginning on the darkest day.  In China this holiday is celebrated for 15 days. This holiday is the time to honor family and ancestors in Chinese culture. It is also the perfect time to bring everyone together for a holiday feasting, and feast we did.

We started our journey through food with Dim Sum at Jing Fong in New York. Dim sum is a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates served via cart service right to your table. Yes, I know this is dangerous, but Delicious!

Now at first glance when you arrive at Jing Fong you the may think to yourself “why are we in a crowded lobby? “and “why don’t I see or smell any food?” Don’t get impatient and leave get your number and wait…just wait. When your number is called you are hand motioned to go up the escalator, if you are hungry this will be the longest escalator ride of your life. But, then it happens and you arrive at Dim Sum heaven. Red walls, golden dragons, Chinese arts, a sea of tables of people eating and then you see it, a large synchronized army of Dim Sum cart ambassadors moving there to crowded full of tables and people each bring an assortment of meats, veggies, dumplings, rice paper, ethnic comfort foods, tofu and bean pasta treats just to name a few.

Now as soon as you get to the table you will have to make some decisions, but no worries. Pace yourself and try any and everything you think you and your foodie companions might like. Ask questions if you are not sure about something.  And last but, not least pace yourself. Oh… did I say that already? Good because it is important. Dim Sum is designed to be shared and enjoyed over a long period of time with the people you love the most or like for the moment.

If for some strange reason, you don’t want to try Dim Sum after reading this then I will come up with something else to help you find “A Happy Food Place” but if you do I want to hear about it, Where you went…What you liked….and what was the most unique food item you tried.

To learn more about Chinese New Year visit:

http://en.wikipedia.org/wiki/Chinese_New_Year

Or 

To Eat Where I Eat visit: www.jingfongny.com/

Warm Asparagus, Tomato and Feta Salad

Recipe by: Chef Huda

1 pound Fresh Asparagus-Cut into 1 1/2 inch pieces

2 cups of Baby Heirloom Tomatoes or Cherry tomatoes-Cut in half

1/2 cup of Feta Cheese-Crumble

2 tablespoons Water

1 Multi-grain French Baguette-Sliced

1/2 cup of Extra Virgin Olive Oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Fresh Cracked Black Pepper

Let’s get Started..

Wait…Please, Wash your Hands..

Okay, now we are ready to start!

Let’s start with our Asparagus. Clean and cut your Asparagus on a diagonal

into 1 1/2 inches (in length) pieces. Place in a medium saucepan over medium-high with 2 tablespoons of water. Cover and steam the Asparagus for 4-6 minutes until slightly tender. Once tender drain any leftover water. Add in Baby Heirloom tomatoes, Olive Oil, salt and pepper. Stir and cook until tomatoes are warm then add in Feta cheese. Slice your Multi-grain French baguette into 1/2 inch slices (on a Diagonal) and brush with Olive oil. Place into a hot clean pan or in your oven, toast until golden brown on both sides.

Now let’s make something Pretty and Delicious! Once the asparagus mixture is done. Start your plating with placing your toasted Mutli-grain bread on the plate first then stack with your Warm Asparagus, Tomato and Feta Salad. Finish by drizzling a little Extra Virgin Olive Oil and Cracked Black pepper.  Now all you have to do is Enjoy!

Thank you to everyone who came out the this year’s NBC4 Health and Fitness Expo. I had a delicious time talking about and making my simple and easy healthy dishes for all to try. If you missed it no worries there will be plenty of healthy and easy recipes, dishes, shopping ideas and Happy Food Picks available weekly on www.chefhuda.com. Please email me on Facebook or Twitter if you want talk about the world of food, share a recipe or if  you need a little help in the kitchen. 2012 is going to be a great year let’s make something Pretty and Delicious together.

Photo by: Chef Huda

Today kicks off Restaurant Week 2012 in Washington, DC. Restaurant week will be held January 9-15, 2012. This is the perfect time to explore the culinary talents of some of DC’s  most talked about Chefs all while staying on a budget.

Over 200 of the D.C. area’s finest restaurants will offer a variety of delicious and budget friendly three-course menus. During Restaurant Week, each restaurant will offer 3-course lunches for $20.12 and 3-course dinners for $35.12.

This is a fantastic time to try something new or visit a restaurant that you have been wanting to try. Either way, Restaurant Week is an exciting time for food and food lovers in the area.

Visit www.OpenTable.com for a full list of participating restaurants. The possibilities are endless during Restaurant Week 2012. Enjoy!