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.
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