Celebrity Chef Andre Carthen Talks Fall Foods

GetRealLive was excited to have our favourite Chef drop by the show. Chef Andre is the Worldwide Ambassador for Kathy Ireland and co-author with Janet Jackson of the NY Times #1 Bestseller, ‘True You’. When the celebs want to get fit and eat great they call on Chef Andre! His excitement for life and passion for food make always make for an editing time on GetRealLive.

Todays show was a special feature of our newest segment called My House is Your Home. This is dedicated to bringing you information all about building homes, building families and building lives. It is here that you can grab all your entertaining tips, great food ideas and learn the basics about what makes a home truly a home. Brought to you by Westview Builders, this surely is to a great place to drop in.

Check My House is Your Home for some wonderful new fall food ideas from Chef Andre. Try his newly inspired meatloaf and check out the Sweet Potato Gnocchi. Anyone hungry yet?

You can listen to the show on below on demand, Podcast or download from iTunes. Keep up with us on Facebook and follow us on Twitter. Join the conversation because Life is Boring Without YOU!

Listen to internet radio with Susan J Sohn on Blog Talk Radio
Zesty Red Bell Pepper Soup

 

Try Chef Andre’s Red Pepper Soup as featured in Janet Jacksons NY #1 Best Seller, True You. This soup is definitely a ‘must have/try’ and we promise you will like it. One of our regular GetRealLive listeners (Jess) says, ‘this soup is one of the best she’s ever had.’

So, with that friends, go ahead and enjoy and get ready for family and friends to  request this soup regularly. Enjoy!

 

Zesty Red Bell Pepper Soup

4 red bell peppers, seeded and chopped
1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
3 tbsp. tomato paste
3 ½ cups vegetable stock
2 tsp. dried cilantro
1 tsp smoked paprika
Salt and ground black pepper
Cilantro leaves to garnish

Method:

In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.
Stir in the garlic, dried cilantro, paprika and tomato paste. Add in half the stock, bring to a boil.
Cover the pan, lower the heat and simmer for 10 minutes.
Puree the mixture in a food processor or blender. Return to the pan; add the remaining stock for desired consistency, season with salt and pepper.

Bring soup back to a boil, allow to heat through.
Garnish with cilantro leaves

Serves 4

Listen to Chef Andre on GetRealLIve talk about Fathers Days meal idea’s for Dad! Listen on demand below or download from iTunes.

Listen to internet radio with Susan J Sohn on Blog Talk Radio
Easter Lunch/Brunch Ideas from Chef Andre Carthen

(Above Chef Andre Cooking at GetRealLive Kitchen Edition whilst Susan & Scott look and learn)

In March we hosted Celebrity Chef, Andre Carthen in Calgary at our GetRealLive Kitchen Edition Live Event. Andre is Kathy Ireland’s World Wide Brand Ambassador and most recently worked with Janet Jackson on her book ‘True You’.

At the event out guests were treated to a welcome drink, an opening dance number, great live music, amazing giveaways and samplings of Chef Andre’s scrumptious food. Andre dazzled us with his culinary brilliance and offered simple, healthy solutions for people on the go.

As with everything at GetRealLive we believe that everything tastes, feels and works better when shared. So, with Easter around the corner, we thought Andre’s recipes were the perfect thing to share. If you are looking for something that says Easter Brunch then this is your answer. If you simply want to impress your family & friends, these recipes will do the trick. Or perhaps  you are time strapped but want the goodness of a great meal ~ if so, then these are for you.

Andre’s food is simple but never compromises on flavour and health benefits, throughout every dish there is goodness weaved through providing something for every palate. Enjoy and share and know that as with everything GetRealLive these recipes have been tried and tested in our own homes.

Susan & Scott

Veggie Baked Eggs

2 tbsp sweet onion thinly sliced

4 mushrooms, thinly sliced

2 tbsp chopped red bell pepper

1 tsp thyme

¼ tsp paprika

¼ tsp garlic powder

4 tbsp parmesan cheese or a low-fat cheese of choice

4 eggs salt pepper

Italian parsley, chopped Cooking spray – butter flavor

Method:

Preheat oven to 325ºF Spray 4 muffin tins. Combine veggies and season with thyme, paprika and garlic powder. Place equal amounts of vegetables in each tin, top each one with 1 tbsp of the cheese. Break egg into each dish. Sprinkle lightly with salt, and pepper. Bake, uncovered, until eggs are set to your liking (15 – 18 minutes). Sprinkle with parsley before serving. Serves 4

California Citrus Salad

3 medium Oranges

2 medium Pink Grapefruit

1 medium white Grapefruit

1 cup sliced strawberries

2 tbsp. Honey 2 tbsp

Raspberry Vinegar

6 sprigs Fresh mint for garnish

Method:

Zest the rind of the two oranges. Set aside. Peel, section, and seed the oranges and grapefruits, removing white membrane. Set section aside. In a large bowl mix honey and , raspberry vinegar. Toss with orange, grapefruit sections and sliced strawberry. Top with sprigs of fresh mint for garnish. Serves: 6

Strawberry Spinach Salad

1cup fresh strawberries sliced

bunch of spinach, washed thoroughly

3 tbsp Balsamic vinegar

olive oil

Method:

In a bowl place strawberries and balsamic vinegar, allow to marinate for about 15 minutes. Wash spinach thoroughly. Drain the vinegar from the strawberries and use this vinegar to make your vinaigrette. Toss the strawberries and spinach and the vinaigrette and serve. Strawberry Balsamic Vinaigrette: 2 tbsp. olive oil 3 tbsp. balsamic vinegar (from the strawberries) ¼ tsp. crushed garlic ¼ tsp. dried oregano Salt and pepper to taste. Save a little dressing for another day Serves

Zesty Red Bell Pepper Soup

4 red bell peppers, seeded and chopped

1 large onion, chopped

4 tbsp. olive oil

2 garlic cloves, crushed

3 tbsp. tomato paste

3 ½ cups vegetable stock

2 tsp. dried cilantro

1 tsp smoked paprika

Salt and ground black pepper

Cilantro leaves to garnish

Method:

In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally. Stir in the garlic, dried cilantro, paprika and tomato paste. Add in half the stock, bring to a boil. Cover the pan, lower the heat and simmer for 10 minutes. Puree the mixture in a food processor or blender. Return to the pan; add the remaining stock for desired consistency, season with salt and pepper. Bring soup back to a boil, allow to heat through. Garnish with cilantro leaves Serves 4

Roasted Herb Nuts

2 tbsp olive oil

1/2 lb mixed raw nuts

3 sprigs of fresh rosemary, chopped finely

pinch garlic powder

pinch cumin

1½ teaspoons coarse salt

Method:

In a large sauté pan, heat olive oil over medium-high heat. Add nuts, rosemary and seasonings and toss to coat well, heat through about 2-3 minutes. Place on paper towel to shake off extra oil or seasonings.