Romantic Christmas Champagne Brunch for two

On the Menu
French toast Panettone and Smoked salmon and Caviar

4  Eggs
1 cup fat free milk
1 teaspoon vanilla
1 teaspoon cognac
Butter
two thick slices of Italian Pannetonne
powdered sugar
Maple syrup
Smoke salmon & Caviar

Pre-heat the oven to 450 degrees.  Place a griddle in the oven and leave until it reaches the desired temperature.
Special Equipment: Griddle -

In a shallow pan whisk eggs, milk, vanilla and cognac until well blended.  Cut the two rounds of panettone in quarters.  Soak  the panetonne in the egg mixture, and quickly turn and soak the other side of the panettone.   Butter the pre-heated grill and cook for 4 minutes on each side or until light golden brown.
Dust with powdered sugar and serve with maple syrup.
Serve with smoked salmon, champagne and caviar.
Recipe courtesy of
Martha Greenwald

www.marthagreenwaldevents.com

Temple Balls - Gluten Free

Temple Balls:
1/2 Dates
1/4 Walnuts
Appx. 1 Tablespoon orange juice or Orange Liquor
1/4 Cup Sesame seeds - toasted

Use a food processor and mix all the ingredient.  Shape into small balls.  Place the sesame balls in a shallow dish and move around until they are coated with sesame seeds.  Refrigerate and serve.  No fat, to gluten and only natural sugars.  They are great!  You can also cover them with cocoa powder.
Enjoy it!
Recipe courtesy of
Martha Greenwald
www.marthagreenwaldevents.com

Table setting for an intimate Christmas dinner party

Cobia spiced with fennel seeds

Cobia spiced with fennel seeds and white wine.

2  6 to 8 ounces cobia fillets
1 tablespoon fennel seeds
1/2 white wine
salt & pepper
Olive Oil

Instructions:
Season the fish with olive oil, salt & pepper and sprinkle fennel seeds on both side of the fish.  Heat a stainless steel pan, then add the olive oil and seared the fillets at medium high temperature.  Allow the fish to cook until golden brown on one side then turn and cook for another 2 minutes.  Then add about 1/2 cup white wine to deglace the pan.  Cook for about 4 minutes and serve immediately.
You can serve this fish with a simple tomato salad and black forbidden rice as shown above.

Cobia is an excellent choice of fish which is sold commercially, and command a high price for their firm texture and excellent flavor. This fish is as good as seabass. 

Enjoy it!!

Recipe courtesy of
Martha Greenwald

Survive the Holidays without gaining a pound!!

The best Christmas Gift you can give to yourself is to keep those pounds off during the Holidays.  Then, get ready to go on a shopping spree and reward yourself  by shopping at the after Christmas sales events.   This to me is a great insentive to keep my hands out of the Christmas Cookie jar.  Enjoy the Holidays.  Remember is all about family and friends.  Stay Healthy!!
Martha Greenwald

Christmas Cookie collection "Cake Mix Cookies"

CAKE MIX COOKIES
Makes 5 Dozen
Prep. Time 10 min.  Bake time 12 min. per batch.
1 (18-25 ounces) package devil's food cake mix
1 large
1/2 (8 ounces) container frozen whipped topping, thawed.
1  cup chopped pecans or walnuts
1/2 cup sugar.
COMBINE:  first 3 ingredients, stirring well (dough will be sticky).  Stir in pecans and combine.
DUST use a shallow cookie sheet and about 1 cup powdered sugar.  Form the dough into small balls and roll the balls in the cookie sheet with the powdered sugar.
BAKE at 350 degrees for about 10 to 12 minutes, remove to wire rack to cool completely.
Happy Holidays!!
Recipe courtesy of
Martha Greenwald

Martha Greenwald Events

Please visit our web page at  http://www.marthagreenwaldevents.com/ for table setting ideas, event planning and theme dinner parties.  Enjoy it.

Thanksgiving dinner for friends

I had a great time celebrating Thanksgiving with friends from Brugge, Belgium.   They joined our family and friends this year to celebrate what I think is the best celebration of America.  Other than July 4, I think Thanksgiving is such a special holiday because it is the one day of the year in which we all celebrate the same holiday.  I always think of Thanksgiving as a day to give thanks to this great country of ours.   I also like to celebrate my family and friends and it is even more special when you can share this holiday with friends from other countries.   It is also that time of the year  in which we give thanks for the memories and experiences we received during this 2010.
My traditional recipes for Thanksgiving always include a sweet potato casserole, individual stuffing muffins, cranberry relish, herb roasted turkey and gravy.  For dessert I like the seasonal flavors of pumpkin, pecans and cranberry.   I served individual pumpkin pies covered with roasted pecans and  cranberry shots.  The pumpkin pies were served with a scoop of cinnamon ice cream.  These are some ideas for your celebration next year.  You will find these recipes by viewing my blog.
Martha Greenwald

Cranberry shots (Easy Thanksgiving dessert)

Cranberry Shots:

1             Lb. Fresh Cranberries

1             Cup fat free milk (Soy milk optional)

½            Sugar

½            Cup agave

Instructions: Cook the cranberries with sugar and agave for about five minutes or until the cranberries start to pop open.  Refrigerate for 30 minutes.  In a small bowl combine about ½ cup fresh cranberries with sugar.  Place the sugar coated cranberries in the freezer to decorate each glass.  When the cranberry is cool enough blend the fat free milk and cranberries until smooth.  Refrigerate and keep overnight.  They will become firm almost like a jelly.  This is a great dessert for Thanksgiving or fall.  

Roasted Salmon and Greek Salad

ROASTED SALMON WITH GREEK SALAD

Ingredients:

2             Salmon Filet with skin on (6 to 8 ounces)

¼            Cup feta cheese

¼            Cup Greek yogurt

¼            Kalamata olives

1             Cup cherry tomatoes

1             Cup English cucumbers

               Basil

               Salt & Pepper

1             Lemon

Instructions:

Season the salmon fillets with salt and pepper.

Heat up a pan at high temperature, add olive oil and seared filet with the skin down first for about two minutes until golden brown.  Turn fish and cook for about two minutes.   Remove fish and bake in oven at 450 degrees 6 minutes for medium rare, 10 minutes for medium well.

While fish cooks dice a cucumber, cut cherry tomatoes and kalamata olives.   In a small food processor or blender, combine ¼ cup yogurt and about ¼ cup feta cheese with a dash of black pepper.  Blend to a creamy sauce.  Serve over fish.  Top with basil leaves and lemon wedge.

Remove fish and serve on top of Greek salad.  Top Fish with the feta cream sauce.  (Optional)

Rissotto and Tiger Prawns

SAFFRON RISOTTO WITH TIGER PRAWNS

Serves (4)

8             Tiger Prawns

1             Cup risotto

1             12 oz. Carton of organic chicken stock

½            Cup carrots

½            Yellow or purple onion

1             Teaspoon butter

1             Clove garlic (optional)

½            White wines

2             Tablespoons Herbs de Provence. 

2             Tablespoons olive oil

Instructions:

Simply sauté the onion and carrots in butter and olive oil, for approximately five (5) minutes or until onions are translucent.  Add 1 cup of risotto and stir well to allow the risotto absorb the flavors of the carrots and onions.   Reduce the heat to medium temperature, then add ½ cup of white wine and let the wine absorb.  In another pot, heat up the chicken stock.  Keep hot but do not bring to a boil.   Once the wine is absorbed into the risotto add a cup of chicken stock and stir slowly.  Once the liquid is absorbed keep adding the chicken stock until the risotto is creamy and  al dente. (Not too soft or too tender).    

Season tiger prawns with salt, pepper and herbs the Provence.  (When using frozen shrimp you need to place the shrimp under cool running water until tender).  Heat a pan at high temperature and cook shrimp about 1 minute on each side.  Remove the shrimp from the pan and set aside.  Deglaze the pan with about ¼ cup white wine until reduced.  Add this sauce to the risotto and stir well. 

Plate the risotto and top each plate with two shrimp per person.  Serve as a first course using three tiger prawns or an appetizer using two tiger prawns per person.

 Recipe Courtesy of

Martha Greenwald

Martha's Good Nature

Carrot and red bell pepper soup

CARROT & RED BELL PEPPER SOUP

Ingredients:

1 Lb.      Carrots

4             Red bell peppers

½ Yellow Onions

2             Cups chicken or vegetable stock

2 Tbs.    Ginger

2 Tbs.    Olive Oil

Instructions:

Dice carrots and peppers.  (For faster cooking, you can rough chop the carrots and peppers in a food processor for two or three pulses). 

Saute onions until golden brown add salt & peppers.  Then add the carrot/red bell peppers into the pot.  Combine all the ingredients.  Add chicken stock to deglaze the bottom of the pot.  Put enough liquid to almost cover the vegetables, but not entirely.  You can always add more liquid to get the thickness you prefer.  Using a grader, add the ginger and check for salt.  Cook for about 20 minutes.  Using a hand held blender, immerse the blender into the pot and mix until smooth and silky.  This can be served at room temperature, hot or cold. 

Enjoy it!

Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Grilled Mahi Mahi and Avocado and corn salsa

Grilled Mahi Mahi and Avocado corn salsa

Mahi Mahi and corn avocado salsa

Serves (2)

2             Mahi Mahi fillets, Approximately 6 ounces per fillet

2             Appx. 2 tablespoons

               Salt & Pepper

For Salsa:

1             Avocado

1             Can Organic Corn

½            Tomatoes – Cherry or campari

               Salt & Pepper

Instructions:

Grill the salmon for about 4 minutes on each side or until you can see it starts to flake. 

While the fish is cooking, chop your tomatoes, avocados and mix with corn.  Season with salt and pepper and set aside to marinate for a few minutes. 

Let the fish rest for about 3 minutes before serving or cutting. 

 Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Celery Root Soup

Celery root is often overlooked and under appreciated when we see it at the produce department of our local supermarkets, it has a great fragrant flavor and a rich texture.  It is very easy to prepare.  This is a great new discovery for me, great comfort food!

Celery Root Soup

1             Large head of Celery root

1/2         Carton organic chicken broth      

Salt and pepper

1             Tablespoon butter

2             Tablespoons cream  (Optional)

Instructions:

Cut the celery in quarters, then peel the skin off the celery root.  Chop into small pieces and sauté with butter until light golden brown.  Add the chicken broth and cook for about 15 minutes until tender.  Use a hand blender to cream the soup.   You can add more chicken soup if you find that the soup has a puree consistency.   If you wish you can add the cream at the end.  However, the soup does taste great on its own.   Serve hot or cold.

Recipe courtesy of

Martha Greenwald

Martha’s Good Nature

Today's Menu, Cod and English pea puree

This recipe was inspired by my recent trip to England.  Most of the restaurant served this healthy and delicious "mushy peas" with fish and chips.   Use frozen or fresh sweet peas if you cannot find English peas.

Cod served with English pea puree

INGREDIENTS:

2               6 to 8 Oz. cod fillet

2               Tablespoons olive oil

10             Cockles in shell

                 Salt and Pepper

For Sweet pea puree:

2              Cups frozen or fresh English peas. 

¼            Cup organic chicken stock

               Salt and pepper

1             Tablespoon mint

Sauce:

2             Tablespoons Country Dijon mustard

¼            Dry Vermouth

2             Tablespoons cream

               Lightly season with salt and white pepper

Instructions:

Begin by cooking peas for approximately 10 minutes at medium temperature.  For quicker results you may use organic canned sweet peas, season with olive oil, salt and pepper, mint, and process in the food processor until smooth. 

In a nonstick pan heat up approximately 1 tablespoon olive oil and saute the fish for approximately 3 minutes on each side.  Remove the fish and cover with foil pepper while you finish the sauce.  Add the dry vermouth season with a little pepper then add the cockles to the pan, cook for  about 3 to 5 minutes.  Remove from heat and add the Dijon mustard.  Return the pan to low temperature and slowly whisk in the cream until the cream  thickens.  (Use a wooden spoon to test for thickness.  If the sauce is thick enough it will coat the wooden spoon).  

To plate this dish  start with sweet pea pure topped with the fish.  Then carefully add to the cockles and sauce around the fish and sweet pea puree.  Serve immediately.
Cooks note:
Rinse the cockles in a colander under running water to remove the sand.
Recipe Courtesy of
Martha Greenwald
Martha's Good Nature

Pear Joy Smoothie

Fall is a great time of the year to enjoy fruits such as apples and pears.  Here is a quick recipe for a great tasting smoothie that requires few ingredients.  This recipe needs very little sweetener because the pears are already very sweet.  In this recipe we are using Bartlett pears.

Ingredients:
Two Servings
3  Bartlett pears
2  Cups ice
1/4 Cup fat free grass fed milk
2  Tablespoon agave (Taste for flavor before adding any agave and adjust accordingly)

Use a blender or Ninja and blend all the ingredients for a few minutes.  The smoothie will have a rich creamy consistency.  It is great for breakfast.  Also a great idea for a summer dessert; simply serve this smoothie in martini glasses and a splash of pear Williams liquor.
Enjoy it!
Recipe Courtesy of
Martha Greenwald
Martha's Good Nature

Recipe of the day, Grilled ahi tuna with pickled cucumbers

•2  STEAKS OF AHI TUNA

•  MONTREAL STEAK SEASONING

•2 Tsp.   Olive Oil

•  Salt & Pepper to taste

•

•Pre-heat oven with pan griddle inside to 450 degrees.

•

•When the oven reaches the desired temperature, sprinkle a little olive oil on the griddle.  Place the seasoned tuna steaks and cook for 1 minute on each side for medium rare, or two minutes on each side for medium to well done depending on your oven internal temperature.

•

•Serve Tuna with pickle English cucumbers.

•Slice one English cucumber.  Place in a bowl with a little rice vinager and  2 tablespoon sugar.  Let stand at room temperature.  Prepare before cooking the tuna steaks.   About 10 minutes.

Enjoy it!

Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Today's Dinner recipe, Halibut served on a bed of napa cabbage

Seared Halibut served on Napa Cabbage and sherry sauce

Ingredients:

2             Fillets of Halibut approximately 6 to 8 ounces each

2             4 cups napa cabbage

2             Tablespoons Heavy cream (Optional)

½            Sherry wine

2             Tablespoons  olive oilto sear the Fish

1             Tablespoon olive to sautee napa cabbage
1/2           Cannellini beans

Instructions:

Chop the the thickest part of the napa cabage cross wise.  Sautee the cabagge  in a pot with olive oil.  Season with salt and pepper and cook   for approximately 5 minutes then add ¼ cup water  and cook for about 7 to 10 minutes until tender.  While the cabagge cooks, season the fillets with olive oil, salt & pepper.  Heat a stainless steel pan then add the olive oil and immediately place the seasoned fish on pan to sear. Cook for about 5 minutes on each side to form a nice golden crust on the outside of the fish.  


For faster cooking after you have cooked one side of the fish for 5 minutes turn the fillet and cook for about 3 minutes then cover the pan and reduce the heat to medium.  The steam will help the fish cook.   Remove the fish from the pan and set aside and cover with foil paper to keep warms.   Reduce the heat to medium low and add the sherry to deglaze the pan.   Simmer for about 2 minutes then season with salt and pepper.  Slowly start adding the cream, stirring continuously until the sauce thickens.  Remove from Heat.     

Once the napa cabagge has cooked strain the liquid and return to the pot then add the cannellini beans.

To plate the dish simply place the napa cabbage sprinkled with butterbeans.  Then sprinkle with about 2 tablespoons of the sherry sauce on the top of the cabbage and top with the fish.

The total time you will need for this dish is about 15 minute!   
Recipe courtesy of
Martha Greenwald
Martha's Good Nature

Today's Menu, Slow Roasted Salmon

Here is a great recipe to keep you slim and fabulous!! Enjoy it.  It is actually the quickest meal you will ever make!

Very Easy!!

2  6 or 8 Ounces Filets of Salmon

1 Teaspoon butter

1/2 Teaspoon butter for pan

Salt & Pepper

Two Servings:

Preheat oven to 350 F.  Melt butter and brush the top of the fish.  Season the pan with salt and pepper and olive oil.  Place the fish in the pan and lightly brush melted butter over the filets.  Season with salt and pepper and cook for about 14 minutes.   Done to perfection.   If you like the fish pink cook for only 10 minutes. 

Serve with Tomatoes and zucchini.  Boil the sliced zucchini in boiling water for about a minute and immediately immerse in ice cold water to stop the cooking process.  Dry and shape it into a cylinder for plating.  Spray olive oil and salt.  (Optional).  Serve with a thick slice of tomato topped with chives or basil.

Today's Menu, Asparagus Soup

Here is a great dinner menu for a quick and excellent meal!

1          Bag asparagus approximately 1 pound

1          Whole yellow onion

1          Lime

1          Tbs. butter

1          Tbs. olive oil

2          cups chicken stock (fat free optional)

Saute onion until light golden brown, season with salt and pepper.  Add asparagus and sauté for two minutes.  Add chicken stock and cover pot.  Cook for about 15 to 20 minutes.  Using a hand mixer, blend until creamy and smooth.  Serve at room temperature or chilled.  

Cooks note:  Add chicken stock as needed to reach the consistency you desire.

Recipe courtesy of

Martha Greenwald

Martha's Good Nature

Recipe of the day "Mango shake"

Ingredients:

2          Large mangos

¼         Cup Honey

½         Organic fat free  milk

4          Cardamom seeds

Special Equipment:

Blender or Ninja

Instructions:

Using a flat surface, cut up the mangos and discard the pit.  Add the mangos to the blender with milk, honey and cardamom seeds.  The shake will have a thick silky consistency.  You can add more milk if you find it is too thick. 

You can also freeze the mangos and make mango sorbet using the same ingredients.
Have it for breakfast!! 
I have also served this mango sorbet  for dessert in small shot glasses.

Note:  You can grind your cardom seeds separately using a small food processor then add it to the blender along with all the ingredients.

Recipe courtesy of:
Martha Greenwald
Martha's Good Nature

Recipe of the day, Blueberry/Acai Sorbet for Breakfast!!!

Blueberry/Acai sorbet for breakfast

1  Cup organic frozaen blueberries
1  Scoop Acai berry blend powder
1/4 Cup grass fed fat free milk
1/4 Cup Agave

Instructions:
Combine frozen blueberries, acai powder, grass fed fat free milk, water in needed and 1/4 cup agave.  Blend until all the ingredients are well combine and you have a sorbet consistency.  If you want a smoothie you would then add more water.

Cooks Note:
I have to share the secret with all of you.  The Ninja is the biggest kept secret.  The Ninja is the new technology in blenders.  I promise you, I do not own stock in this company and I cannot say enough about this great blender.  All my friends bought one and loved it so much they are now sharing it with their friends and family.   This blender is inexpensive and it saves you a great deal of time when you are trying to create a great tasting desserts, breakfast, etc.   
A regular blender is fine, but I think that you need the proper tools to make the most of your time in the kitchen.  Enjoy this great sorbet for breakfast or dessert.
Recipes created by:
Martha Greenwald
Martha's Good Nature

Oatmeal shake to lower cholesterol

Peach Flavored Oats
Start breakfast the night before.   You will need a cup of organic oatmeal, and two cups of water.  Place the oats and water in a container and soak overnight.

Prepare your breakfast in minutes!!
Using a blender, place the oats and water to prepare oat milk.
1/2 Cup peeled and chopped peaches (Or strawberries, blueberries, etc.)
2  Tablespoons flax seed
1/4  Cup Agave
Combine  all the ingredients in a blender until smooth and creamy.  Drink as a shake or use the milk to eat with cereals such as buckwheat, etc.  Drink one (1) tall glass every morning.  You can change the flavors by adding strawberries fresh or frozen, or simply spices it with cinnamon, it is very good!! .  I prefer organic frozen strawberries, or frozen blueberries, mixed berries, etc.  This recipe taste great and it will help you lower your cholesterol. 
You can also make enough for two days.  Just serve and drink.