The Conejo Valley Guide "Welcome" blog covers a wide range of topics, local information, highlights of local things to do, compilations and other items. Focus is on information relevant to Ventura County and surrounding areas, including Thousand Oaks, Westlake Village, Newbury Park, Agoura Hills, Calabasas, Malibu, Simi Valley, Camarillo, Moorpark, Somis, Fillmore, Santa Paula, Ojai, Oxnard, Port Hueneme, Santa Barbara and Moorpark.
The Conejo Valley Guide® "Welcome" blog covers a wide range of topics, local information, local things to do, holiday event compilations, announcements and more.
NoTimeToCook.com presents Kirk Leins and local Conejo Valley based Plant-Based Dietitian Julieanna Hever, M.S, R.D. with a delicious vegan-friendly Thai Corn Chowder. Find more recipes like this at www.NoTimeToCook.com. More on Julieanna at www.ToYourHealthNutrition.com.
Thai Corn Chowder Ingredients:
2.5 cups vegetable broth
1 cup onion, chopped
bunch of celery, chopped
Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!
Perfect for your springtime brunch, a Leek and Goat Cheese Tart. Leeks are a member of the onion family yet have a milder flavor and are a fantastic addition to your favorite dishes, especially when they have been slightly sautéed first. Because they are a bulb, they do have layers that can trap dirt. The best way to get rid of the dirt and sand is to slice the leeks, just up to tender green stem, and put the slices in a colander. Run them under cool water and separate the rings with your fingers to shake loose any residual dirt. Pair this delicious tart with a spinach salad and fruit and you’ll be ready for spring! -Jill
Leek and Goat Cheese Tart
1 pie crust, blind baked*
2 Tbsp unsalted butter
1 lb leeks, including tender green parts, well cleaned and sliced crosswise 1/8 inch thick
Salt and pepper
Here's the latest recipe from chef Jill Fisher! Jill, a licensed Personal Chef, teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes from Jill published here on Conejo Valley Guide!
Happy March everyone! Since the Irish always seem to steer me towards thinking of potatoes, here is a great take on potato salad – Potato Cobb Salad! Fill up your platter with rows of beautiful salad fixings and toppings and let your guests pick and choose what they like. Serve with a side of Cilantro Buttermilk dressing for a real crowd pleaser – maybe even Oscar Party worthy! Enjoy! -Jill
Potato Cobb Salad
3 lbs Yukon gold potatoes
¾ tsp salt
Here's the latest recipe from masterful chef Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December, Jill and her friend released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes recipes from Jill published here on Conejo Valley Guide!
From Jill: With Valentine’s Day just around the corner, here is a simple yet elegant dessert to share with the ones you love. You noticed I said “ones” – kids love it too!
From Conejo Joe: ANY recipe with the word CHOCOLATE in the title not once, but TWO times, is automatically good. In fact, if forced to, I'd be willing to eat this without the bread and walnuts!
Chocolate Bread Pudding with Walnuts and Chocolate Chips
4 cups 1-inch cubes egg bread with crust (about 6 oz)
1 ¼ cups semi-sweet or bittersweet chocolate chips, divided
½ cup walnuts, toasted, broken into ½ inch pieces
Yet another recipe from Master Chef, Kirk Leins. These Avocado and Goat Cheese sandwiches look delicious! Maybe I can get my wife to watch this! Get more cooking videos and free recipes at www.NoTimeToCookDinner.com.
- (1) 5 oz. package of goat cheese
- 1 large ripe Haas avocado, seeded and peeled
- 1 sourdough baguette (about a foot long)
- 1 Roma tomato, thinly sliced
Here's a New Year's recipe from chef Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. In December she and her friend Merilee Iverson released their cookbook "i found my sanity in...My Best Friend's Kitchen."
CLICK HERE for other recipes recipes from Jill published here on Conejo Valley Guide!
As we roll into January, we all start thinking about the rolls around our middle! Yet we still hunger for comfort food because it is winter*. Here is a recipe that even my kids like! It is a delicious and healthier way to serve chicken to chicken finger-loving kids that adults will enjoy as well. It is also good cold for lunch the next day. Happy 2010! - Jill
* Conejo Joe: That is debatable based on the heatwave we've been having here in January.
Oven Fried Chicken with Almonds
1 cup whole wheat breadcrumbs
¼ cup parmesan cheese
¼ cup finely chopped almonds
2 Tbsp parsley
1 clove garlic, minced
1 teaspoon salt
¼ tsp dried thyme
pinch of black pepper
¼ cup olive oil
2 lbs boneless, skinless, chicken breast strips, 12 pieces
Preheat oven to 400F.
In a medium bowl, combine the breadcrumbs, cheese, almonds, paesley, garlic, salt, thyme, and pepper. Mix thoroughly.
Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken on a foil lined cookie sheet, sprayed with Pam.
Bake for 25 minutes.
Serves 6
Here's another November recipe from friend and masterful chef friend Jill Fisher! Jill has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks and has written articles for local food magazines such as 805 Living. To contact Jill, contact me! Jill's new cookbook is coming out soon!
It is finally November – my FAVORITE month of the year! Seriously – it is! You know why? Because it is all about the food, i.e. preparing for the biggest feast of the year and looking forward to the holidays. The stores are full of seasonal foods and produce that inspire creative cooking and wonderful smells. I have included my favorite Pumpkin Bread recipe. This is from a bakery I used to work at. It is very easy, very moist and is great for gift giving. I also included Corn Pudding. This is a new family favorite. It is a beautiful side dish to include on your holiday table that is a little different, yet familiar enough to try. Enjoy the season! -Jill
Corn Pudding
2 Tbsp unsalted butter
1 small onion, chopped
1 garlic clove, minced
4 ¼ cups fresh, white corn kernels or frozen, thawed
3 eggs
3 egg whites
3 Tbsp flour
1 Tbsp chopped fresh parsley
1 Tbsp sugar
½ tsp salt
Pinch of cayenne
1 cup whipping cream
1 cup half & half
Melt butter in heavy medium skillet over medium high heat. Add onion and garlic and sauté until tender, about 5 minutes. Cool.
Preheat oven to 350F. Butter or spray a 9x13x2 inch glass baking dish. Puree 2 ¾ cups corn kernels in a food processor.
Whisk eggs and egg whites to blend in large bowl. Mix in corn puree and remaining 1 ½ cups corn kernels. Mix in flour, parsley, sugar, salt and cayenne. Stir in cream, half & half and sautéed onions and garlic.
Pour mixture into prepared baking dish.* Bake until pudding is set, about 1 hour. Cool 5 minutes before serving.
8 servings
* You may bake pudding in a hot water bath, though it works ok without it as well.
Conejo Valley Guide covers events, activities and things to do throughout Ventura County and surrounding areas.
Conejo Valley Guide® covers thousands of events, activities and things to do throughout Ventura County, California and surrounding areas.
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