Feel Good Tips and Recipes from Melissa dArabian

Melissa d'Arabian - photo courtesy Food Network
Melissa d'Arabian - photo courtesy Food Network

One of my favorite people on Food Network is Melissa d’Arabian, Host of Food Network’s Ten Dollar Dinners, currently in its fourth season. Ten Dollar Dinners airs in a new time slot starting this Sunday at 10am ET/PT & 9am CT. This week’s show is called “Cost-Cutting Comfort” – I can’t wait to see the tips and tricks Melissa teaches us.

How Does She Do It? Melissa is a blazing ball of energy and sunshine on-camera – and off! Melissa resides outside of Seattle, Wash. with her family – she is a proud mom to four beautiful daughters – all under age 6. Amazing! But a busy lifestyle doesn’t slow Melissa down. Her positive energy is simply contagious. Every time I watch her show I feel the urge to get up and start cooking. Her effortless grace under pressure is inspiring. So I had to ask Melissa a few questions about how she stays so energized and sunny. Here are Melissa’s answers. She’s also sharing a few recipes with us from her upcoming show…

Q: What’s one of your favorite “feel good” recipes that you treat yourself with?
Melissa: My Black Bean Brownies (recipe below), one of the recipes featured on the March 27th Ten Dollar Dinners episode, “Cost-Cutting Comfort”

Q: As a busy mom, what’s your “feel good” secret to staying positive?
Melissa: My “feel good” trick is that I don’t let myself get too hungry or tired.   It’s just that simple: the world and its problems are far less overwhelming when I’m rested and nourished.

Q: What’s your number one go-to food/snack idea to keep your energy up on a busy day?
Melissa: Raw almonds and a bunch of blueberries plus a coconut water. these tips. Coconut water, blueberries and almonds – yes please! And I agree, rest and nourishment is so important for moms – and anyone really.

Don’t miss Melissa’s upcoming episode of Ten Dollar Dinners:
“Cost-Cutting Comfort”Premiering Sunday, March 27th at 10am ET/PT

This Week’s episode: For a decadent yet inexpensive meal, Melissa serves up a hearty menu featuring Chicken Pot Pie Turnovers packed with classic ingredients alongside beautiful Roasted Radishes and Carrots flavored with thyme and lemon juice. For a bake sale dessert favorite, Melissa whips up a batch of Black Bean Brownies. Three recipes from this episode are below!

And you can always find Melissa online:
Melissa on Food Network
Melissa on Facebook
Melissa on Twitter

Black Bean Brownies - photo courtesy Food Network
Black Bean Brownies - photo courtesy Food Network

Recipe #1: Black Bean Brownies
Recipe courtesy Melissa d’Arabian

Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners’ sugar, for dusting

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners’ sugar and serve.
Cook’s Note: Place a small cutout or stencil on the brownie before dusting to make a design.

Yield: 12 brownies
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: easy

Recipe #2: Roasted Radishes and Carrots
Recipe courtesy Melissa d’Arabian

1 bunch small to medium radishes, about 12
12 baby carrots
1 tablespoon olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Lemon half

Preheat the oven to 450 degrees F.
Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ease of preparation: easy

Recipe #3: Chicken Pot Pie Turnovers
Recipe courtesy Melissa d’Arabian

2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg

Preheat the oven to 375 degrees F.

Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Inactive Prep Time: 10 minutes
Ease of preparation: easy

all above recipes courtesy Melissa d’Arabian
photos courtesy Food Network

Article Posted 6 years Ago

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