Anna’s Kitchen Gets Personal

September 20, 2006 Listing in Charlottesville’s Daily Progress

Food Notes

Recently in the Central Virginian Newspaper Anna’s Kitchen and Chef Jennifer were featured as a new business in the Louisa, Virginia area.

Read the full story

Tired of the same old lunches? Turkey on white with lettuce and tomato just isn’t sutting it anymore. Brown bagging saves cash, but can get old and tasteless after awhile.

Try these ideas to perk up the mid day meal.

Southwest Beef Handpies - thaw a package of frozen dinner roll dough balls, but do not let them begin to rise. Press each round into a 6 inch circle. Set aside to allow the dough to relax. Brown 1/2 pound ground beef with diced onions and a little Southwest Seasoning. Toss in a little cheese so that the mixture holds together. Let cool slightly. Place about 2 tablespoons of the mixture on one half of each dough round. Lightly brush the edges with an egg wash and fold over, pressing edges to seal. Brush top of each pocket with the egg wash and lightly season with salt and pepper. Bake in a 350F oven for about 15-20 minutes or until golden brown. These can be made ahead and stored. Great when eaten at room temperature or re-heated just before eating.

Thermos Chicken Pot Pie - Create your favorite chicken pot pie filling but don’t thicken it all the way. The gravy should be slightly thin so that it reheats easily. Cool the mixture and store until the morning of the lunch. In the morning, boil water to preheat the thermos. Heat the potpie mixture in the microwave or on the stove top till bubbly and the temperture of the mixture is at least 180F. Drain the water from the thermos and fill with your pot pie. Securely tightly. At noon, serve your pot pie with homemade butter biscuits. This lunch will warm you up on the chilliest day.

Take Along Beef Dip Sandwich - Your sandwich will be hot and fresh - not soggy by using that trusty thermos to tote the beef and Au Jus separtely from the crusty roll. By preheating the thermos using boiling water you will ensure the lunch arrives hot. Use deli roast beef and a little low sodium beef bouillon to quickly get it together on the morning of the lunch. Heat the bouillon until boiling and add the deli roast beef heating through.  Drain the water from the thermos and fill with the beef with bouillon. When the hunger bells sounds, carefully layer the roast beef in the crusty roll you packed in a zipper bag. Pour the Au Jus in the cup of the thermos to dip and enjoy!

A wonderfully flavorful chicken dish from Morrocco to spice up a dreary winter dinner.

Serves 4

1 tablespoon paprika, plus 1/4 teaspoon paprika; 1 teaspoon ground cumin; 2 cloves garlic, smashed; 1/4 cup lightly packed cilantro leaves; 6 sprigs cilantro for garnish; 1/4 cup lightly packed flat leaf parsley;7 tablespoons olive oil; grated zest of one orange; 2 tablespoons lemon juice; 1/8 teaspoon cayenne;3/4 teaspoon salt; fresh-ground black pepper; 1 pound boneless, skinless chicken breast (about 4); 2 Roma tomatoes, diced

In a small frying pan, toast 1 tbsp. paprika and cumin over low heat, stirring until fragrant. Place in a blender to puree with garlic, cliantro leaves, parsley,6 tbsp oilve oil, orange zest, lemon juice, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.

Put 1 tabelspoon olive oil in a non-stick frying pan over moderate heat. Season the chicken breasts with 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika. Brown chicken approximately 5 minutes on each side until just done and no longer pink. (Internal temperature should be at least 180F.)

Serve chicken on a bed of couscous topped with Charmoula Sauce. Sprinkle with diced tomatoes and sprig of cilantro for garnish.

*recipe from unknown source, adapted by Chef Jennifer of Anna’s Kitchen PCS

Spay Neuter All Pets and the Lake Anna Winery are hosting The 3rd Annual Death by Chocolate Event on February 17, 2007 from noon till 5pm. Anna’s Kitchen Personal Chef Service has the honor of providing the mouthwatering chocolate creations for the event.

LakeAnnaBuzz.com  has more details on the event.Advance tickets for $20 per ticket can be obtained by sending checks to SNAP at P.O. Box 1277, Louisa VA 23093.Please allow at least one week for receipt of tickets. You can also drop by the Louisa Chiropractic Center at 506 E. Main in Louisa or contact a SNAP volunteer for other arrangements.

Anna’s Kitchen recently donated to the Ash Lawn Opera Festival MidWinter Eve Auction held at the Farmington Country club on January 12, 2007. Maggie Van Winkle, MidWinter Eve Co-Chair wrote to say that, “The whole event was very successful selling out and bringing in more funds for Ash Lawn Opera Festival than last year from tickets and the auction. Thank you for being a part of it.”

Anna’s donated three certificates to the Auction. One lucky bidder has received a certificate for 3 nights of no cooking while another has received 6 nights of no cooking and a third winner has received a luxurious 12 nights of no cooking. The winners will be treated to the dinners of their dreams prepared by our own Chef Jennifer Farkas in the comfort of their own home. Chef Jennifer has donated her time to include all the shopping, cooking and clean up. The winners of the certificates can just sit back and enjoy the aromas of a freshly prepared meal.