In the video above, chef Walter Dunphy prepares herb-crusted cod over a warm wheat berry salad with edamame, roasted corn, heirloom tomatoes, and asparagus. Walter Dunphy, BU’s executive chef, ushers in the warm weather with a recipe for sautéed cod and a colorful wheat berry salad with fresh vegetables. With little advance preparation, this makes […]
In the video above, chef Walter Dunphy prepares yellow Andalusian-style gazpacho with spicy grilled shrimp. Yellow Gazpacho with Spicy Shrimp Spanish cuisine can be as difficult to make as it is delicious, as anyone who’s tried to make perfectly seasoned paella or a nonrunny flan can attest. With that in mind, Walter Dunphy, BU’s executive […]
Ingredients 5 Tbsp olive oil 1/2 medium onion, finely chopped 1 garlic bulb & 1 jalapeño pepper, minced 14.5 oz low-sodium, fat free chicken broth 2 Tbsp fresh lemon juice 1/3 cup white wine 1 – 2 tsp crushed red pepper 1 tsp ground black pepper 1 tsp salt 2 – 3 tsp oregano ~35 […]
4 servings Ingredients 1/2 cup low-sodium chicken stock 12 oz beef, top sirloin 1 Tbsp cornstarch 1 Tbsp fresh ginger, minced 2 Tbsp low sodium soy sauce 1½ cups onion, chopped 2 Tbsp orange marmalade 2 cups red bell pepper, chopped 1 Tbsp oyster sauce 2 cups broccoli florets 1 Tbsp vinegar 4 cups cooked […]
Makes approximately 40 cookies Ingredients 1 cup whole-wheat flour 3 cups old fashioned oats 1 tsp baking soda 1/2 tsp cinnamon 1/2 cup light butter, salted 1/3 cup light olive oil 1/4 cup granulated sugar 1/2 cup packed brown sugar 2 tsp vanilla extract 2 large eggs 1/2 cup ground flax seeds 1 cup raisins […]
Recipe: Sage & Apple Seared Chicken Breast Ingredients 1 tablespoon olive oil 4 (4 ounce) boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground white pepper 1 teaspoon white whole wheat flour 1/2 teaspoon finely minced sage 1 teaspoon minced flat-leaf parsley 1/2 cup apple cider Directions Set a 12-inch sauté pan […]
Makes 6 Servings Ingredients 2 mangoes, peeled & chopped 18 oz raw shrimp 2 cups whole wheat couscous, dry 3 cups low sodium vegetable broth 16 oz black beans, rinsed & drained 1 cup fresh cilantro, chopped 16 oz cherry tomatoes, halved 16 oz zucchini & summer squash, cut diagonally 1 teaspoon ground coriander seeds […]
Chili is a fall and winter staple. It’s quick, easy and loaded with flavor. When prepared in Healthy Cooking on a Budget, this chili was made with mostly fresh vegetables; however, it can also be made with frozen vegetables, which can help cut down on cost and prep time. Enjoy! Sweet Potato Black Bean Chili […]
In the video above, chef Walter Dunphy prepares chicken vegetable stir-fry. Thai Chicken with Cashews Ingredients 4 cups cooked brown rice 1 red bell pepper, seeded and chopped into 1 inch pieces 3 green onions, cut diagonally into 1/2 inch pieces potatoes, peeled and chopped (reserve half for garnish) 2 cups bok choy, roughly chopped […]
Watch the video above to see chef Walter Dunphy prepare miso-glazed scallops with fresh vegetables and soba noodles. Walter Dunphy is into spring. For his second segment of Sargent Choice Cooking, a series of videos of the BU executive chef preparing healthful and tasty meals, Dunphy is featuring scallops with an Asian flair. The recipe […]