Chef’s table is an occasional series highlighting the talented chefs from The Bristal Assisted Living communities. Today we are featuring Amanda Arnold, Director of Food Service for The Bristal at Lake Grove.
A native Floridian, Amanda moved frequently during her childhood due to her father’s career in the military. Her family settled on Long Island after her father completed his service, and it is where she spent the majority of her childhood. Amanda traces her desire to work in the kitchen, as well as her passion to serve seniors, back to her elementary school days. Before and after school she would spend time with her mother, who worked at an assisted living community. She enjoyed interacting with the residents during the week. Her culinary career began in high school with a server position at an assisted living community. From there, she continued to gain more experience – working as a lead server, before eventually moving into the kitchen.
Amanda joined The Bristal at Sayville in 2018 as a cook, and was soon promoted to sous chef. She was hired as the Director of Food Service for The Bristal at Lake Grove in 2019. When asked what she loves most about her job, she is quick to answer: “I love the residents and spending time with them.” She also recognizes that meals provide the perfect outlet for socialization, and she strives to make sure each dining experience is enjoyable. Chef demonstrations are also a favorite as they allow her to spend time with residents in a fun and relaxed setting. She believes forming a connection with the residents, learning their individual preferences, is one of the keys to her success.
The following recipe comes from her mother’s kitchen, and was one of her favorites growing up.
Chef Amanda's Barley-Stuffed Peppers
(Vegetarian, Gluten-Free) Serves 4
Ingredients
1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
⅔ cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
¾ cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
½ cup shredded zucchini
⅓ cup soft breadcrumbs
1 Tbsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 tsp snipped fresh rosemary or 1/8 tsp dried rosemary, crushed
⅛ tsp onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
Directions
In a medium saucepan combine the broth, mushrooms, and barley. Bring to a boil; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in the cooked barley mixture. Place peppers cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers.
Makes 4 servings.
Chef 's Notes
Five questions. Hundreds of different answers based on our chef’s awesome personalities. Enjoy!
Q. Ingredient you must have?
A. Garlic
Q. Favorite recipe?
A. Stuffed Peppers
Q. Favorite tool?
A. Knife
Q. Favorite cuisine?
A. Asian – It can be prepared a variety of ways.
Q. Favorite meal?
A. Omelet
