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Archive for the ‘Anti-Inflammatory’ Category

This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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This salad has all of the essential Waldorf salad ingredients except for the mayonnaise used in the traditional dressing.

Servings: 2

Ingredients:

  • 2 boneless skinless chicken breast halves
  • 1/2 cup finely diced Granny Smith apple
  • 1 cup seedless red grapes, halved
  • 2 celery ribs, thinly sliced
  • 1/2 cup walnuts, toasted
  • 1 small head butter lettuce
  • 3 Tbs. fresh lemon juice
  • 2 tsp. honey (mild, unflavored)
  • 2 Tbs. finely chopped chives or shallots
  • 3 Tbs. olive oil (mild, without herbs)
  • Salt & Pepper

Directions:

  1. Boil 2 inches of water with 2 tsp salt in a 2-qt heavy saucepan. Add chicken and poach 12-15 minutes or until cooked through. Set aside to cool, then cut into small cubed pieces.
  2. In a small bowl, whisk together lemon juice, honey, chives/shallots, and olive oil. Add salt & pepper to taste.
  3. Place chicken, apple pieces, grapes, celery, and walnuts in a large bowl. Add 1/2 of the vinaigrette and mix.
  4. Divide lettuce between two plates. Add chicken mixture on top of each salad, then drizzle remaining vinaigrette on top (to taste).

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Yield: 4 Servings

Ingredients:

  • 1/8 teaspoon crushed saffron threads (if using the powdered form, use 1/32 teaspoon)
  • 2 cups boiling water, divided use
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions:

  1. Steep the saffron in 1/2 cup of the boiling water for 5 minutes. Keep rest of the water boiling.
  2. Lightly sauté the rice in the olive oil in a large skillet or saucepan.
  3. Add salt, strained saffron water, and the balance of the boiling water.
  4. Cover tightly, reduce the heat to very low, and simmer until the rice is done (about 20 minutes) Let cool.
    (Once cooled, you can freeze for future use)

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Dairy-free, Gluten-free, Wheat-free and Yeast-free!

Ingredients:

  • 1 cup buckwheat pancake mix
  • 1 cup polenta or maize meal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. superfine sugar
  • 1/3 cup water
  • 1 cup soy milk
  • 1 egg
  • 4 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Take a 8-inch loaf pan and brush with olive oil. Then line with baking paper and grease this also.
  3. Put all dry ingredients in a large bowl and combine thoroughly. Beat egg and add soy milk, water and oil. Then add these to dry ingredients and stir.
  4. Pour into loaf pan and bake for 30 minutes. Turn loaf and bake for a further 12 – 15 minutes. It is done when a toothpick comes out clean.
  5. Remove from pan immediately and peel off paper lining. Cool on a wire rack in fresh air to develop crust.
  6. Serve same day or toasted over next couple of days. Wrap in a tea towel to store. Lasts about 3 days.

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This is a nice, light yet satisfying soup… and by HOT & sour, I mean SPICY & sour!

Ingredients:

  • 10-15 birdseye chilis thinly sliced
  • 2-5 dried red chilis
  • 2 stalks of lemon grass (used to flavor the soup)
  • 2 pounds fresh oyster mushrooms, or other type of mushroom in bite-size pieces
  • 2 “kaffir” lime leaves (use lime zest if you can’t get it)
  • 1 bunch of cilantro, chopped
  • 4 limes, juiced (discard lime, use juice)
  • 3 tablespoons sliced bamboo shoots or coconut shoots
  • 2 tablespoons fish sauce
  • 1-2 tablespoons “chilis in oil”
  • Optional: tofu, chicken or shrimp (about 1 lb), in bite-size pieces

Directions:

  1. The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
  2. Beat the lemon grass with the mortar and pestle
  3. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked.
  4. Garnish with fresh cilantro

Variation : use three cups of thin coconut milk instead of water, the result is tom kha soup

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Eggplant “pasta” is a great alternative to gluten pasta, or any type of grain pasta. After serving this to my husband (topped with chunky tomato sauce) he asked… “what kind of noodles are these? They are really good”.

Yield: 4 servings

Ingredients:

  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • Your favorite tomato sauce or other type of pasta sauce

Directions:

  1. Peel each eggplant. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and lay on a sheet pan fitted with a rack for about 30 minutes (to purge bitterness from the eggplant). Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  2. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant “pasta” and toss to coat. Add your favorite tomato (or other type) sauce on top of the “pasta”. Cook until eggplant “pasta” is tender throughout, or to taste. Serve immediately.

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