Chef Carmen R. Bazile is a native of New Orleans, where she started her career as a chef and educator. Today, she brings her southern flare to a number of family-style recipes and her own personal line of delicious natural seasonings, Miss Ruth's (www.missruths.com), a line dedicated to her mother. A strong believer in the power of flax and advocate of healthy eating, Chef Carmen is on the road with MeadowPure™ to promote nutritious recipes that both you and your family can enjoy not only for the holiday season but all year round.
Recipient of numerous awards throughout her career, Chef Carmen is especially proud of being selected as the 2002 Excellence in Teaching Award winner from Nunez Community College. Before leaving New Orleans because of Hurricane Katrina, Chef Carmen was a member of the Delta Kappa Pii Honor Society, the New Orleans Women's Health Organization, and a 10-year member of the American Culinary Federation. She has participated regularly in the Annual Women Chef Show-Off Benefit for Battered Women in New Orleans and has served as Culinary Consultant for the Speaking of Women's Health Foundation, based in Cincinnati, Ohio. Chef Carmen was also featured in Lifetime Television, preparing healthy meals for women suffering with Heart Disease, Diabetes, and other illnesses.
Currently, she is the chef educator in Southern cooking for the Southern United States Trade Association (SUSTA), training foreign chefs from all over the world on the art of cooking Southern food. In September 2006, SUSTA sent Carmen to Shanghai, China to be their signature chef for the World Food of China Show.
Try Chef Carmen's Famous Mardi Gras Pasta Salad Recipe w/ flax straight from her cookbook!
Ingredients:
1 package (14.5 oz) of Heartland Plus Spaghetti with ALA Omega-3
3-4 Broccoli florets- fresh and cleaned
2 boneless chicken breast- seasoned, cubed and sauteed in olive oil
1 rib celery sliced thin
1 carrot- sliced thin
1/2 red bell pepper - diced
1/2 green bell pepper - diced
2 ribs green onion - cut into pieces
8 oz. shelled sweet peas- frozen, or fresh and blanched
1/2 pt. fresh cherry or grape tomatoes
4 oz. ripe olives - sliced
2 tsp cilantro or fresh Italian parsley - chopped fine
1/4 cup sesame seeds (toasted if possible)
1/4 cup chopped walnuts
1/2 cup dried cranberries
2 tbs. flaxseed or 2 tsp. flaxseed oil
3 tbs. olive oil - To saute chicken breast until tender
Miss Ruth's All Natural Seasoning to taste (no salt preferred) Raspberry vinegarette dressing - as needed to lightly coat pasta
Preparation:
Pasta when cooked is two times more in volume. This is a cold pasta salad, all ingredients are tossed together in a large bowl and served. This recipe yields approx. 8-10, 6 oz servings. Enjoy!
