Category Archives: Healthy

Roasted Mediterranean Chicken

Roasted Mediterranean ChickenA delicious chicken dish!

 

Ingredients: 

• 2 pounds of boneless chicken breast – cut into one inch pieces OR CHICKEN THIGHS AS PICTURES
• 5 cloves of crushed garlic
• 2 teaspoons of minced fresh thyme
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon of freshly ground pepper
• 1/2 cup of fresh squeezed lemon juice
• 1/2 cup of extra virgin olive oil

Instructions: 

1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad, or

5) If you are roasting. Oven temperature 375° F 30 minutes or until internal temp is 165°-175°  F and the juices run clear.

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Carrot & Ginger Soup

Carrot and Ginger Soup

Notes: 

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.  Adapted from Wolf Gang Puck.

Time To Cook:
• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Ingredients: 

• 1 pound orange carrots
• 1 pound yellow carrots
• 1 pound white carrots
• 1/4 cup peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• Pinch red pepper flakes
• 1 tablespoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon turmeric
• 1 tablespoon honey, or to taste
• 8 cups vegetable stock
• 1 cup heavy cream
• 4 ounces butter
• Oil, for deep-frying
• 1/2 cup julienne ginger

Instructions: 

1.  Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.

2.  Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.

3.  Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5. Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can’t get yellow and white carrots just use the regular orange ones.

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Grilled Salmon with Orange and Pepper Sauce over Micro Greens

Grilled Salmon With Micro Greens

 
Very healthy dish!

Notes: 
Novice cook: 60 minutes • Experienced cook: 35-40 minutes

Ingredients: 

• 1/2 pound of fresh salmon, skinned
• Juice of 1 lemon
• 1 red bell pepper
• 1 tooth of garlic, peeled
• 1 tablespoon of fresh ginger, peeled
• Juice of two freshly squeezed oranges (blood oranges are best)
• 1-2 tablespoons of honey
• Salt and pepper
• 1/2 cup of extra virgin olive oil (higher quality works best)
• Micro greens (available at your grocery store) or spinach

Instructions: 

1. Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it’s officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it’s black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2. To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3. Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don’t cook it too long or you’ll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4. Mix the greens with some balsamic vinegar and salt and pepper to taste.

5. Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you’re done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.

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