1/2 Red Onion - chopped
2 T coconut oil
1 t garam masala spice
1 T ground cumin
2 carrots - shredded
2 T currants
1 1/2 Lbs. Chicken thighs chopped into bite sized pieces
2 stalks of celery chopped
juice of one lemon
1 T organic non GMO corn starch
sea salt and black pepper to taste
Place chopped chicken in a bowl with cornstarch, salt and pepper. Mix to spread some powder on each piece - does not need to cover.
Heat oil in frying pan. Add coconut oil. Saute onion until soft - add cumin and garam masala spices. Stir until evenly distributed. Add shredded carrots and currants. Saute until partially cooked and all are evenly covered with oil and spices. Add chicken. Stir frequently to cover with spice mixture and cook each piece of chicken. Add celery last and saute - does not need to be cooked throughly. Add juice of one lemon and serve hot.
Friday, November 14, 2008
Hot and Sour Chicken Soup With Ginger for Winter Chills
8 dried shiitake mushrooms (they seem to have stronger flavor than fresh)
1/2 cup dried black fungus
2 cups boiling water in two separate bows ( 1 cup per bowl)
6 oz. organic chicken thighs sliced thinly into strips
1 can bamboo shoots
2 T organic non-gmo cornstarch
2 T organic oil
32 oz. organic chicken broth
2 T organic soy sauce
1/2 t white pepper
4 T Braggs Organic Apple Cider Vinegar
2-3 oz. firm tofu cut into small strips
1/2 t each salt and black pepper
1 egg beaten
1/2" shredded fresh or frozen ginger root
2 scallions thinly sliced
With all the ingredients assembled, this soup only takes about 30 minutes to prepare.
Place shiitake mushrooms and black fungus each in a bowl and pour boiling water to cover. Let sit for 20 minutes.
Place shopped chicken in a bowl - sprinkle with 1- T cornstarch, 1/2 t salt and black pepper - stir to coat each piece with some of the mixture. Doesn't have to be solidly coated.
Heat frying pan. Add oil. Add chicken and saute until no longer pink. Set aside.
Heat chicken broth in a 4 quart pan.
After water has cooled, drain and squeeze each shiitake mushroom and slice - cutting off the stems. Drain and slice fungus into thin long strips. Add both to chicken broth. Add soy sauce.
Add cooked chicken to broth. Add sliced tofu to broth.
Slice bamboo shoots into long thin strips. Add to soup.
If you stop right here you have a great ginger chicken clear soup. Just add ginger and scallions and serve!
To go all the way to "Hot and Sour" go the last step!
Mix 1 T cornstarch with 2 T cold water until no lumps. Pour slowly into soup while stirring to thicken. Beat egg in small bowl and pour in a small stream into soup while stirring.
Add grated ginger and sliced scallion.
Serve hot. Lasts up to 3 days in refrigerator.
1/2 cup dried black fungus
2 cups boiling water in two separate bows ( 1 cup per bowl)
6 oz. organic chicken thighs sliced thinly into strips
1 can bamboo shoots
2 T organic non-gmo cornstarch
2 T organic oil
32 oz. organic chicken broth
2 T organic soy sauce
1/2 t white pepper
4 T Braggs Organic Apple Cider Vinegar
2-3 oz. firm tofu cut into small strips
1/2 t each salt and black pepper
1 egg beaten
1/2" shredded fresh or frozen ginger root
2 scallions thinly sliced
With all the ingredients assembled, this soup only takes about 30 minutes to prepare.
Place shiitake mushrooms and black fungus each in a bowl and pour boiling water to cover. Let sit for 20 minutes.
Place shopped chicken in a bowl - sprinkle with 1- T cornstarch, 1/2 t salt and black pepper - stir to coat each piece with some of the mixture. Doesn't have to be solidly coated.
Heat frying pan. Add oil. Add chicken and saute until no longer pink. Set aside.
Heat chicken broth in a 4 quart pan.
After water has cooled, drain and squeeze each shiitake mushroom and slice - cutting off the stems. Drain and slice fungus into thin long strips. Add both to chicken broth. Add soy sauce.
Add cooked chicken to broth. Add sliced tofu to broth.
Slice bamboo shoots into long thin strips. Add to soup.
If you stop right here you have a great ginger chicken clear soup. Just add ginger and scallions and serve!
To go all the way to "Hot and Sour" go the last step!
Mix 1 T cornstarch with 2 T cold water until no lumps. Pour slowly into soup while stirring to thicken. Beat egg in small bowl and pour in a small stream into soup while stirring.
Add grated ginger and sliced scallion.
Serve hot. Lasts up to 3 days in refrigerator.
Sunday, June 15, 2008
ARTICHOKE HEAVEN
My Favorite Artichoke
1 large artichoke (or 2 small)
garlic powder
dried basil or thyme
olive oil
herb salt
Serves 2
Preparation makes the artichokes easy to cook and eat. You can try different herbs to suit your palate and menu.
Cut off stem close to bulb. Pull off first row or 2 of small leaves around stem. Chop off 1-1 1/2" off the top of the bulb to open it up and remove top spikes. Using scissors cut the end off all leaves to remove sharp edge. Cut bulb in half. Slide knife along ridge where hair starts to remove hair and purple leaves to remove all inedible parts. Pull out purple leaves and scrape off hair from heart trying to conserve as much heart as possible. Sprinkle inside heart and between all leaves with garlic powder and dried basil. Place in steamer and steam for 30-60 minutes - or until heart is fully tender when pierced with a fork.
Remove from steamer and place in individual bowls. Pour organic olive oil over each half and sprinkle with herb salt. Serve hot!
1 large artichoke (or 2 small)
garlic powder
dried basil or thyme
olive oil
herb salt
Serves 2
Preparation makes the artichokes easy to cook and eat. You can try different herbs to suit your palate and menu.
Cut off stem close to bulb. Pull off first row or 2 of small leaves around stem. Chop off 1-1 1/2" off the top of the bulb to open it up and remove top spikes. Using scissors cut the end off all leaves to remove sharp edge. Cut bulb in half. Slide knife along ridge where hair starts to remove hair and purple leaves to remove all inedible parts. Pull out purple leaves and scrape off hair from heart trying to conserve as much heart as possible. Sprinkle inside heart and between all leaves with garlic powder and dried basil. Place in steamer and steam for 30-60 minutes - or until heart is fully tender when pierced with a fork.
Remove from steamer and place in individual bowls. Pour organic olive oil over each half and sprinkle with herb salt. Serve hot!
PINEAPPLE COOL OFF IN THE HOT SUMMERTIME
Pineapple Zest
1 large ripe pineapple
1 frozen ginger root
Slice pineapple in 1 inch discs. Remove outer rind. Grate frozen ginger root across top surface. Cut into bite sized wedges and serve. This is great first thing in the morning or as an appetizer before a large meal or for a fresh palate cleansing dessert! Both pineapple and ginger enhance digestion!
1 large ripe pineapple
1 frozen ginger root
Slice pineapple in 1 inch discs. Remove outer rind. Grate frozen ginger root across top surface. Cut into bite sized wedges and serve. This is great first thing in the morning or as an appetizer before a large meal or for a fresh palate cleansing dessert! Both pineapple and ginger enhance digestion!
Monday, June 9, 2008
IRRESISTIBLE DESSERT
Fruit Crisp ala Mode
Summer fruit is the best - but even a frozen blueberry makes a great dessert!
1. Fruit: 3 cups any combination of chopped apples, peaches, pears, plums, nectarines, whole raspberries, blueberries, blackberries - you name it it will be great!
2. Add to Fruit: 1/3 cup frozen orange juice, dash of salt, 2 T tapioca, 1/4- 1/3 cup your favorite sweetener (honey, agave nectar, zylitol) Tart crisps are the best!
3. Topping: 1 1/2 cup rolled oats, 3 T coconut oil melted, 1/2 t salt, 1 t cinnamon, 1 T shredded coconut, 1/4 cup chopped almonds or pecans. Put oats in a bowl with coconut and nuts. Pour on oil and add balance of spices.
Place fruit in pie plate, add items from step 2. Mix items in step 3 in a separate bowl and top fruit. Add 1/2 -3/4 cup of water. Bake at 375 degrees. For 30 minutes. Do not burn tops!
Top with Vanilla or Naked Coconut by Coconut Bliss - non-dairy frozed dessert sweetened with agave nectar - a gift from heaven!! Amazing taste for such a healthy organic treat! Available at most health food stores.
Summer fruit is the best - but even a frozen blueberry makes a great dessert!
1. Fruit: 3 cups any combination of chopped apples, peaches, pears, plums, nectarines, whole raspberries, blueberries, blackberries - you name it it will be great!
2. Add to Fruit: 1/3 cup frozen orange juice, dash of salt, 2 T tapioca, 1/4- 1/3 cup your favorite sweetener (honey, agave nectar, zylitol) Tart crisps are the best!
3. Topping: 1 1/2 cup rolled oats, 3 T coconut oil melted, 1/2 t salt, 1 t cinnamon, 1 T shredded coconut, 1/4 cup chopped almonds or pecans. Put oats in a bowl with coconut and nuts. Pour on oil and add balance of spices.
Place fruit in pie plate, add items from step 2. Mix items in step 3 in a separate bowl and top fruit. Add 1/2 -3/4 cup of water. Bake at 375 degrees. For 30 minutes. Do not burn tops!
Top with Vanilla or Naked Coconut by Coconut Bliss - non-dairy frozed dessert sweetened with agave nectar - a gift from heaven!! Amazing taste for such a healthy organic treat! Available at most health food stores.
GREAT SNACK
Crazy Popcorn
I have always loved popcorn and prefer the air-popper with no over heated oils. My popper has a well on top to melt butter where I melt organic coconut oil! Yum! After popping a huge bowl I add the following items - liquid items first - tossing the corn to evenly distribute, followed by powdered items:
Liquid items: melted coconut oil, olive oil, soy sauce
Powdered items: ground cumin, curry powder, turmeric, cayenne, herb salt - my favorite is Dr. Bronners - now sold by San Diego Company - (CSI, Vista, CA - phone orders only 760-727-9883), Maharishi Ayurveda gourmet Seasoning Vata or Pitta Churna, Brewers or nutritional yeast. Be creative - be bold make up your own special spice blends!
I have always loved popcorn and prefer the air-popper with no over heated oils. My popper has a well on top to melt butter where I melt organic coconut oil! Yum! After popping a huge bowl I add the following items - liquid items first - tossing the corn to evenly distribute, followed by powdered items:
Liquid items: melted coconut oil, olive oil, soy sauce
Powdered items: ground cumin, curry powder, turmeric, cayenne, herb salt - my favorite is Dr. Bronners - now sold by San Diego Company - (CSI, Vista, CA - phone orders only 760-727-9883), Maharishi Ayurveda gourmet Seasoning Vata or Pitta Churna, Brewers or nutritional yeast. Be creative - be bold make up your own special spice blends!
Wednesday, May 14, 2008
Fall Salad or Dessert
Kabocha Squash Pudding
1 kabocha squash
1 t fresh ground nutmeg
1 t ground cardamom
1 cup almond milk
1 T maple syrup
1/4 chopped walnuts
1 fuji apple chopped
1 t anise seeds
1 t vanilla
1 T coconut oil
Cut squash into quarters and sprinkle nutmeg and cardamom inside. Steam squash until tender. As soon as it is cool enough to handle, scrape flesh from skin and put in large mixing bowl. Mash and mix squash flesh adding almond milk as needed to create thick paste. Add balance of ingredients and mix well. May serve warm or refrigerated. Keeps for 2-3 days.
1 kabocha squash
1 t fresh ground nutmeg
1 t ground cardamom
1 cup almond milk
1 T maple syrup
1/4 chopped walnuts
1 fuji apple chopped
1 t anise seeds
1 t vanilla
1 T coconut oil
Cut squash into quarters and sprinkle nutmeg and cardamom inside. Steam squash until tender. As soon as it is cool enough to handle, scrape flesh from skin and put in large mixing bowl. Mash and mix squash flesh adding almond milk as needed to create thick paste. Add balance of ingredients and mix well. May serve warm or refrigerated. Keeps for 2-3 days.
30 Minute Dinner
Chicken and Spinach with Miso Sauce
8 oz. mushrooms
3 T peanut oil
3 chicken thighs
2 cloves garlic
1 T soy sauce
3 T brown, red, or white miso paste
8 oz. fresh spinach
1 T corn starch
1 T lime juice
1/3 cup water
Serve over Asian noodles or brown rice.
Saute mushrooms in oil, add chopped chicken thighs and cook until done. Add garlic, soy sauce and saute for 2 minutes. In a small bowl mix miso paste with 1/3 cup water until blended. Add mix to chicken mixture and stir until throughly mixed. To thicken, add cold water to cornstarch in separate bowl. Mix until looks like milk. Add slowly to pan with chicken - will thicken immediately. Add fresh spinach to top of cooked mixture and put lid on pan to wilt. Cook rice or noodles and serve!
8 oz. mushrooms
3 T peanut oil
3 chicken thighs
2 cloves garlic
1 T soy sauce
3 T brown, red, or white miso paste
8 oz. fresh spinach
1 T corn starch
1 T lime juice
1/3 cup water
Serve over Asian noodles or brown rice.
Saute mushrooms in oil, add chopped chicken thighs and cook until done. Add garlic, soy sauce and saute for 2 minutes. In a small bowl mix miso paste with 1/3 cup water until blended. Add mix to chicken mixture and stir until throughly mixed. To thicken, add cold water to cornstarch in separate bowl. Mix until looks like milk. Add slowly to pan with chicken - will thicken immediately. Add fresh spinach to top of cooked mixture and put lid on pan to wilt. Cook rice or noodles and serve!
Easy Chicken Soup
Zingy Chicken Verde White Bean Soup
3 organic chicken thighs
2 T organic olive oil
32 oz. organic free-range chicken broth
6-12 oz. Salsa Verde
12-14 oz. canned white pinto beans
1 yellow onion chopped
2 stalks of celery chopped
1 zucchini chopped
1/4 cup chopped cilantro
1 T thyme
juice of one lemon
6 oz. organic whole wheat pasta cooked
Saute chicken thighs in olive oil until cooked. Chop chicken into small pieces and place in bowl on side. Saute onion, celery and zucchini until tender. Add chicken, chicken broth and spices. Cook for 10 minutes. Add caned beans and salsa, heat but do not boil. Cook Pasta. Add to soup. Add lemon last and serve hot!
3 organic chicken thighs
2 T organic olive oil
32 oz. organic free-range chicken broth
6-12 oz. Salsa Verde
12-14 oz. canned white pinto beans
1 yellow onion chopped
2 stalks of celery chopped
1 zucchini chopped
1/4 cup chopped cilantro
1 T thyme
juice of one lemon
6 oz. organic whole wheat pasta cooked
Saute chicken thighs in olive oil until cooked. Chop chicken into small pieces and place in bowl on side. Saute onion, celery and zucchini until tender. Add chicken, chicken broth and spices. Cook for 10 minutes. Add caned beans and salsa, heat but do not boil. Cook Pasta. Add to soup. Add lemon last and serve hot!
Real Comfort Food
Turkey Meatloaf
1# Organic Ground Turkey
1 can 14-16 oz. canned tomatoes - herb flavored is best
3 slices of whole wheat bread cubed
1 egg
1 red onion chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
2 large stalks of celery chopped
2 T organic olive oil
2 cloves garlic smashed
1T Italian Spice Mix
2 t Thyme
2 T water
1/2 t cracked black pepper
1 t herb salt
Dash of cayenne
Place ground turkey in a large mixing bowl - add all ingredients listed. Mix into thick dough-like consistency. Put in large baking dish - pat flat and bake for 1 hour at 400 degrees.
Check middle to be sure it is firm and not pink!
1# Organic Ground Turkey
1 can 14-16 oz. canned tomatoes - herb flavored is best
3 slices of whole wheat bread cubed
1 egg
1 red onion chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
2 large stalks of celery chopped
2 T organic olive oil
2 cloves garlic smashed
1T Italian Spice Mix
2 t Thyme
2 T water
1/2 t cracked black pepper
1 t herb salt
Dash of cayenne
Place ground turkey in a large mixing bowl - add all ingredients listed. Mix into thick dough-like consistency. Put in large baking dish - pat flat and bake for 1 hour at 400 degrees.
Check middle to be sure it is firm and not pink!
Monday, March 24, 2008
Fast Quinoa Dishes
Banana Quinoa Breakfast
1/2 cup white quinoa
1 cup pure water
1 t coconut oil
1/2 t cinnamon
1 T fine shredded coconut
1 T rasins
1 T chopped walnuts
dash of sea salt
1 small banana
Rinse 1/2 cup white quinoa until all white powder and foam are gone, and drain. Soak in 1 cup purified water over night.
Cook quinoa in soaking water with a dash of sea salt for 12 minutes.
Remove from heat and keep covered.
Add 1 t coconut oil, 1/2 t cinnamon, 1T fine coconut, 1 T raisins. Keep covered for 15 minutes.
Mash one small banana in a bowl, add 1 T chopped walnuts.
Add quinoa mixture and enjoy while warm.
Red Quinoa Sweet Potato Breakfast
1/2 cup red quinoa
1 cup pure water
1 T olive oil
1 small clove garlic
1/4 cup sliced mushrooms
1 small sweet potato or yam
1 t coconut oil
Rinse quinoa until no more foam forms and the water is clear. Soak 30 min to over night in 1 cup pure water.
Saute garlic in olive oil for 1 minute - add mushrooms. Saute until tender or about 3 minutes. Add quinoa and water - cover and cook for 15 minutes.
Peel sweet potato or yam and slice thinly. Steam until tender.
Place sweet potato in a bowl - mash - add cooked quinoa mixture. Top with coconut oil and eat while warm!
Romaine Red Quinoa Hummus Appetizer
1/2 cup red quinoa
1 cup pure water
1 T italian salad dressing
1 dash of salt
1 head of romaine - leaves washed and dried
1 tub of your favorite hummus
1 red bell pepper cut into 1/8" slices
Wash quinoa until water runs clear and doesn't foam. Soak in pure water for 30 min to over night. Add dash of salt and cook for 15 minutes. Cool quinoa - add 1T italian salad dressing.
Spread hummus with a knife down the spine of lettuce leafs. Add 1 T of quinoa mixture. Top with red pepper slice. Arrange on a platter and serve.
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