Turning Up the Music and Dancing in the Kitchen Is Good for the Soul … and Great for Healthy, Creative Cooking. As seen in Pink Magazine.
Everything’s better when music is involved – and that includes food. Much like music sets the mood in your everyday life, it also sets the mood in the kitchen. The mood-boosting benefits of listening to tunes while cooking are just as important as the ingredients going into your meal – helping to not only make cooking more fun but inspire creativity in the kitchen.
“ROCKTOBER” is the perfect time to pump things up-the volume, the energy, and most importantly the flavor. Whether streaming your favorite Spotify playlist, popping in an old CD, or simply turning on a kitchen radio, let the energy of the music fill your kitchen … and “rock out” as you cook! The power of great music transports you anywhere you want to go – boosting both your mood and your creativity. Plus, dancing in the kitchen is a great way to clear your mind, soothe your soul – and burn some calories. It’s a win-win!
Need a playlist? Check out one of our favorites. We dare you not to tap your toes and sing into your spatula while cooking.
Listening to music and dancing while cooking is one thing I love most about being a chef – and plays a role in helping my creativity and innovation flourish in the kitchen, especially when it comes to creating new twists on dishes to make them even healthier. In fact, “rocking out” to my favorite songs is the inspiration behind this month’s “ROCKTOBER” recipes – including my famous Rockin’ Potato Poppers (a vegan/vegetarian/gluten-free/sugar-free version of a longtime favorite) and my Keto-friendly Roasted Red Cabbage Steaks with a ginger, turmeric & pumpkin sauce. In addition, “ROCKTOBER” wouldn’t be complete without some healthy takes on two fall staples – acorn squash and pumpkin.
So, find your favorite recipe, grab your favorite pan, turn on your favorite playlist – and dance like no one’s watching. As for what’s on my playlist when I’m cooking these days? A little bit of everything.
Check out my ROCKTOBER playlist and GET COOKING!
Want to stick to just dancing? Leave the cooking to us!
Contact us today to see how The East Coast Chef® can make your next meal amazing.
Rockin’ Potato Poppers
Equipment
- Spoon
- Sharp Knife
- Baking sheet
Ingredients
- 8 Small Colored Potatoes washed, cut in half, keep raw
- 1 Bottle Olive Oil
- ¾ Cup Sour Cream sub Tofutti if needed
- ¼ Cup Cheese shredded- Colby or Vegan Cheese
- 3 Slices Bacon or Vegan Bacon cooked and chopped
- 1 Whole Jalapeno sliced- pickled or fresh
- 1 Jar Roasted Red Peppers (small jar) sliced into thin strips
Instructions
- Preheat oven to 400° F.
- Using a spoon or small sharp knife, dig out some of the raw potato to make a small hole.
- Coat the potato halves in Olive Oil and toss in salt and pepper.
- Place the seasoned potato halves onto a foil lined baking sheet; place baking sheet into the heated oven for about 20 minutes or until done and golden brown. Let cool slightly.
- Top each baked potato half with a dollop of sour cream and top with shredded cheese, chopped bacon bits, sliced roasted red peppers, and slices of jalapeno.
Notes
Roasted Acorn Squash
Equipment
- Baking sheet
Ingredients
- 1 Whole Acorn Squash washed, cut in half, seeds removed
- 1 Bottle Olive Oil
- 4 Tbsp Honey optional, sugar free when not used
- 2 Cups Arugula
- ¼ Cup Red Onion sliced thin
- ¼ Cup Sweet Onion sliced thin
- ¾ Cup Peppers sliced thin
- 1 Pkg Shitaki Mushrooms sliced
- 1 Handful Pumpkin Seeds toasted
Instructions
- Preheat oven to 375°F.
- Grease a small baking pan, place the acorn squash halves into the pan.
- Rub Olive Oil over the entire inside and edges of squash; season with salt and pepper.
- Place 2 Tablespoons of honey in the bottom of each squash half; then add the onions, peppers and mushrooms between the 2 halves.
- Place the baking pan into the heated oven for roughly 45 minutes or until golden. Take out of the oven and let set for 5 minutes.
- Add Arugula to the halves, mix slightly with a fork and top with toasted pumpkin seeds.
Notes
Roasted Red Cabbage Steaks
Equipment
- Baking sheet
- Sharp Knife (long)
- Aluminum Foil
- Medium Saucepan
- Small Pot
- Serving Platter
Ingredients
- 1 Whole Red Cabbage large
- 1 Bottle Olive Oil
- 3 Whole Peppers (red, green, yellow) one of each, sliced thin
- 1 Whole Sweet Onion sliced thin
- 1 Pkg Mushrooms (small) sliced thin
- 12 Oz Canned Pumpkin Puree organic puree best
- ½ Tsp Turmeric
- 1 Tbsp Fresh Ginger grated
- ¼ Cup Pickled Ginger
- 1 Handful Pumpkin Seeds toasted
Instructions
- Preheat oven to 400°F.
- Place foil over a baking sheet.
- Wash and remove first 2 layers of red cabbage leaves and discard.
- Keep the cabbage core intact while using a long sharp knife to cut down into the cabbage to create cabbage steaks; keeping the core intact.
- Place the red cabbage steaks onto the foiled pan. Cover with Olive Oil, salt and pepper.
- Place into the oven and bake for roughly 20 minutes or until roasted.
- In a medium saucepan on medium heat, place OliveOil in the pan along with the peppers, onions and mushrooms; season with salt and pepper. Cook until translucent; set aside.
- In a small pot on medium heat, add organic pumpkin puree, salt pepper, PickledGinger, and fresh grated Ginger. Simmer for about 10 minutes.
- When the Roasted Red Cabbage is done, place on a plate and top with Sauce, Pepper Mixture and sprinkle with Toasted Pumpkin Seeds.
Notes
Caramel Apple Tower
Equipment
- Baking sheet
Ingredients
Variety of apples, different sizes
Lemons
Caramel Dip
Instructions
- Preheat oven to 375°F
- Wash and thickly slice apples with skin on, let set in lemon water (mix lemon juice and water to prevent the apples from turning brown)
- Arrange the different colors and sizes into a tower of apple slices.
- Place Tower of Apples onto foil coated baking sheet. Bake for 15 minutes, depending on oven.
- Melt caramel dip.
- When the apple tower is slightly warm and slightly baked, carefully place the apple tower onto a plate and drizzle with the melted caramel.