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Patti Cooks It Up!

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"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are" Adelle Davis

About

Food is fun, yummy, social, nurishing, exciting, comforting, stylish, important, cultural, forgiving, My Passion! for food has grown to a place I did not seek it found me and Im in LOVE!. The personality of food is so wonderful and it changes depending upon my mood or what Im learning and applying. We have so many choices for food purchase and I can spend hours in one speciallty store and what JOY! when I find that one thing I have never used and can cross cultures.My specialties are Asian, Southwest, Mediterrean, Vegan and good pizza. Being open is so importantt to me because I want to explore my creativity! and prepare fabulous food for my clients, family, guests and for people who just love to eat. Cooking has been a Blessing! in my life and has opened doors for me otherwise closed. For 3 years I cooked on the Palm Springs local station CBS 2 - KPSP and that was creative and fun. For the last 4 years Im a chef at a retreat for Tiebetan Monks, Meditation, Natural Healing Arts and beyond. The specific groups hire my expierence so Im able to be flexible with my choices. There are so many things I have done with cooking it is so Amazing! but useing my Mobile Kitchen is the funnest and that would take many pages to share.

"Tomato and oregano make it Italian; Wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes Asian; garlic makes it good!" Alice Brock

Mobile Kitchen

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Mobile Kitchen

The Mobile Kitchen is ................. AMAZING! Our Mobile Kitchen opens up the possiblites for all catering events. We are effeciently able to provide clients with fresh and delicious food prepared at the event site of their choice.All equipment in our state of the art kitchen is commercial and the interior is stainless steel. We always know with confidence that the health department backs up our operation of business with certification. We have been told numerous times it is cleaner than most restaurants doing bussiness.The fire departments appreciate our fire expression system, because they know the equipment can handle any type of fire. Equipment: large griddle - 2 ovens - refrigeration - 4 burner stove - 3 sinks - hot and cold water and updated fire surpression. Chef Patti has taken her staff and the kitchen to lakes, beaches, parks, golf courses, retreats, out into the desert, private homes, corporate bussinesses, and theme events.Patti Cooks It Up! is a fully Mobile Operation bringing service to the counties of, San Diego, Orange County, Riverside, San Bernardino and the Desert Cities.

Weddings

Weddings

Chef Patti will assist you in planning the menu for your wedding. Menus are customed designed to your style and desires.Please contact Chef Patti for menu options and quotes,Chef Patti760-777-2749patticooksitup_hotmail.com

Corporate Events

Chef Patti had the pleasure to cater a campaign brunch for SenatorJohn McCain held in Indian Wells, Ca. There are many fabulous menu choices availalbe for your corporte event. Please contact Chef Patti for a menu design and quote.All menus are planned according to the personality of the event and your needs.Chef Patti760-777-2749patticooksitup_hotmail.com

Much More

tomato salad

Much More!

Patti Cooks It Up! Catering is creative and innovative with a State of the art Mobile Kitchen. Our possiblities to plan a event or private party are endless.

Locations such as lakes, beaches, parks, golf courses, mtn. areas,, corporate offices, hospitals, Drs. office, open houses, and more are all options for the Mobile Kitchen.

Chef Patti plans and cooks for private retreats such as, yoga, meditation, wellness and for Tiebetan Monks. Private community retreats are becoming popular and Chef can help you with your spcefic menu options.

Mobile Kitchen
Weddings
Corporate Events
Much More

Photo Album

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Recipes

Article 1

Cinnamon Quinoa OatmealYield: approx 4 cups1 cup quinoa, rinsed3 cups unsweetened almond milk or cocnut milk in the carton (no cans)1/2 tsp vanilla1 tsp cinnamon1/4 tsp allspice1/2 cup raisins1 med apple chopped small (save some for garnish)stevia or agave to taste1/2 cup raw walnuts, chopped4 tbsp raw sunflower seeds1 cup fresh organic blueberriesoptional fresh raspberries, fresh strawberries, chopped pecans or almonds, hemp seedsMethodCombine quinoa, almond milk, cinnamon, allspice, raisins in medium sauce pan. Bring to a boil and then place lid on pan and reduce to low heat. After 5 mins stir in chopped apple and simmer for approx 5-7 mins longer. Stir and check for remaining liquid and if most is absorbed then remove from heat, leaving lid on pan and let rest for 5 mins to absorb rest of the milk. If when you peek, there is still lots of liquid, simmer for 3-5 mins longer but keeping a close eye over the pot as this mixture can easily burn if left to boil dry, then let it rest for 5 mins. Taste for sweetness and adjust to your liking with 3-5 stevia drops or a dribble of agave syrup. You may not need any additional sweetener as the raisins and apple do add a nice sweetness that may be just perfect for you. Top each serving with walnuts, sunflower seeds, blueberries and remaining chopped apple.

Article 2 Easy and yummy! ............ Hot red chile Sauce-I do not use enchlada sauce - The easiet way to have a delicious sauce is to use a commercial canned chile sauce and add 1 tablsp. cumin powder, chopped garlic, 2 tablsp. of olive oil, salt and pepper to taste!Filling: You decide how much filling ingredients you willl want. Softened spinach, sauteed onions, balck beans, grated carrot and jack cheese. I qucikly soften spinach in the micro wave, then saute the onions in olive oil, drain black beans, rinse, and heat in the micro wave. Grate the cheese and have all filling ready to go............................heat a little vegetable oil and cook 1 tortilla at a time just until soft. Then add filling and roll. Lay seam side down and fill baking dish. spoon sauce on enchiladas. sprinkle with jack cheese and bake for 15 min. uncovered. when ready to serve add chopped red onion or green onion, add shaved lettuce and sour cream. As a Chef I have made enchiladas many diferent ways and I now keep it simple because it is all in the sauce. If you like yours with more sauce add the sauce to the bottom of the dish before adding enchiladas. also you can add sauce to the inside of the filling.Variations: I cook the bagged shredded carrot in the micro wave and add them when the enchiladas are done on top of the melted cheese. the color contrast is really nice. I use qunioa some times and that is very nutritious. If you are cutting fat steam the tortillas 1 at a time in the micro wave in a opened zip lock bag then roll one at a time. I personally think it saves allot of calories.

Article 3

3 cups of dried mung beans (purchase at health foods store) no need to soak over nite.. Add enough water to cover the beans at least 6". above the beans ...........add water alittle at a time when needed. Boil until they pop open, then add 3 cans of coconut milk (light is good too!) adding too much water will dilute coconut milk. so add slowliy while they cook.Spices to add after coconut milk: 1 tablsp. powdered cumin - 1 tablsp, powdered curry - 2 tsp. powered coriendar - 1 tablsp. powdered tumeric for color. Salt and pepper to taste. let simmer and if you loose to much liquid add alittle vegetable broth not water. If you want them spicy go for it ...... but I never use garlic in this dish and belive me I love garlic!Top with yogurt when served or cracked pepper and croutons. Fresh herbs like mint and basil are also yummy on this soup.This soup reezes very well.Mung beans are delicous, digestable and full of protein. give them a try you will love them! This dish is meant to be clean, fresh, healthy and yummy! so I do not compromise the integrity with meat or too many other additions.

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