recipe: CHICKEN AND BASIL STIR-FRY

INGREDIENTS

2 boned, skinned chicken breast halves (1 lb. total)
1 tbsp. vegetable oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1/4 tsp. red chile flakes
2/3 cup chicken broth
1 tbsp. Thai or Vietnamese fish sauce (nuoc mam or nam pla) or soy sauce
2 tsp. cornstarch
3 cups lightly packed basil leaves

METHOD

1.  Rinse chicken and pat dry.  Cut cross-wise into 1/8-in.-thick strips 2 to 3 in. long.

2.  Place a 10- to 12-in. nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chile flakes, and the chicken.  Cook, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
3.  In a small bowl, mix broth, fish sauce, and cornstarch until smooth  Add to pan and stir until sauce is boiling, about 1 minute.  Add basil leaves and stir just until barely wilted, about 30 seconds.  Add salt to taste and pour into a serving bowl. 

NOTES 
+ The basil you choose defines the dish:  Thai basil adds an anise nuance, while cinnamon basil contributes notes of spice.  Other basil varieties work well too.
+ The fish sauce can be found in the Asian food aisle of most supermarkets.
+ Serve over brown rice or jasmine rice.

~ Serves 3 or 4

Easy Edible Garden

a square meal: PORK WITH HERBS, POTATOES, VEGGI, APPLE SAUCE

DINNER
pork tenderloin

coat with herb mixture
bbq

(done @ 160F) 

little red potatoes
boil until soft
cut into bite-size pieces
toss with herb mixture 


herb mixture
chopped fresh garden herbs:  Rosemary, Thyme, Sage, Oregano
salt and pepper
olive oil
2 or 3 cloves garlic, crushed or minced

broccoli

steam
finish with olive oil, salt and pepper

apple sauce




SHOPPING LIST

pork tenderloin
fresh herbs (if not in the garden)
little red potatoes
garlic
broccoli
apple sauce

a square meal: SALMON, PASTA, VEGGI

DINNER
salmon

coat with olive oil, salt and pepper
bbq

garnish plates with fresh lemon 

angel hair pasta

toss with pesto

broccoli

steam
finish with olive oil, salt and pepper


SHOPPING LIST

salmon ___ lbs

angel hair pasta

pesto

broccoli

lemon

recipe: INDIAN CHICKEN BURGERS

INGREDIENTS

2 lbs ground chicken

2 garlic cloves, minced

2 eggs, lightly beaten

1 tsp curry powder

2 tsp garam masala

1 cup fine dry bread crumbs

1 tsp salt

1 tsp pepper

vegetable oil

METHOD

1.  Place chicken, garlic, eggs, curry powder, garam masala, salt, pepper, and bread crumbs in a large mixing bowl.  Combine well.

2.  Shape into 6 or 8 patties.  They will feel stickier then regular burgers.

3.  Brush with vegetable oil and grill for 5-6 minutes per side.

4.  Serve on a fresh hamburger bun with your choice of toppings.  Suggestions:  Melted provolone cheese, -or-  Mango Chutney, Raita, cucumber and tomato slices.

~ Makes 6 or 8 burgers

White Water Cooks - Pure, Simple and Real Creations from the Fresh Tracks Cafe
Shelley Adams 

recipe: HEARTY KALE STEW

INGREDIENTS

6-8 spicy pork sausage

1+1/2 lbs chicken breast
several sprigs of rosemary
1 onion
6 cloves garlic
1 or 2 cans white beans
1 package pre-cooked lentils 
1 carton chicken broth
2 or 3 bunches of kale
olive oil
salt and pepper


METHOD
1.  To prepare the ingredients: chop the sausage and chicken into bit-size pieces; cut the onion into strips; mince the garlic; wash and chop the kale, removing any tough stems.
2.  Select a large pot (with a top) to  cook with.  Heat up the pan and add olive oil, salt and pepper.  When the pot is hot, put in the sausage and chicken to start browning.  After a few minutes, add the onions and rosemary.  Once meat is cooked through, add the garlic (don't burn the garlic).
3.  To the pot, add the kale and about 1+1/2 cups of chicken broth - then put the top on.  Allow the kale to wilt and soften.
4.  Add the remaining chicken broth, white beans and lentils.  


~ Serves 4 to 6

recipe: GINGER SNAP COOKIES

Preheat oven: 375F

INGREDIENTS

1-Cup Margarine 

½-Cup Crisco Shortening 

2-Cups Sugar 

2 Eggs 

½-Cups Molasses 

4-Cups Flour 

2-Teaspoons Baking Soda

2-Teaspoons Cinnamon 

2-Teaspoons Cloves 

2-Teaspoons Ginger

 

METHOD 

Cream together: Margarine, Crisco & Sugar – then add in the Eggs & Molasses. Sift together: Flour, Baking Soda, Cinnamon, Cloves & Ginger. Slowly combine the dry mixture into the wet mixture. To form each cookie, roll a bit of dough into a ball in the palm of your hands. Dip the top of each cookie into a bowl of sugar - Don’t roll the whole cookie… only get the top! Set the cookie on the baking sheet, then use a fork, and press down on the middle of the cookie, flattening it slightly, and creating a texture on the cookie – make an X on the cookie with the fork.

Bake at 375F for: 8-10 minutes

recipe: CORNBREAD PANZANELLA SALAD

CORNBREAD CROUTONS

INGREDIENTS

3-Ounces Day-Old Cornbread

METHOD

Line a baking sheet with parchment paper. Slice cornbread into strips, then layout on baking sheet. Toast in a 400° oven until lightly brown (turn over to brown each side). Once cool, break into bite-size pieces.

DRESSING

INGREDIENTS

2-Teaspoons Olive Oil

1-Teaspoon White Wine Vinegar

¼-Teaspoon Salt

¼-Teaspoon Freshly Ground Black Pepper

1+½ Medium Sized Scallions

¼-Cup Fat-Free, Plain Greek Style Yogurt

METHOD

In a small bowl, combine: oil, vinegar, salt & pepper. Stir well. Then add: scallions & yogurt. Stir again.

 


SALAD 

INGREDIENTS

12-Ounces Halved Cherry Tomatoes

2 Medium Corn on the Cob – Kernels Removed

2-Tablespoons Fresh Basil – Shredded

¼-Teaspoon Salt

¼-Teaspoon Freshly Ground Black Pepper

1-Bunch Arugula

METHOD

In a large bowl, combine: tomatoes, corn, basil, salt and pepper. Add dressing. Mix gently, but well.

Plate the salad: Layout some Arugula. Then add some salad mixture. Then top with cornbread croutons.

recipe: VERY WILD RICE SALAD

INGREDIENTS

RICE

4 cups water

1 teaspoon salt

1 cup wild rice (about 6 ounces)

SALAD ITEMS

½ cup finely chopped dried Calimyrna figs

1/3 cup chopped toasted pecans (about 1 ½ ounces)

1/3 cup chopped toasted unsalted cashews (about 1 ½ ounces)

1/3 cup chopped almonds (about 1 ½ ounces)

½ cup dried cranberries

½ cup golden raisins

1 cob uncooked corn

¼ cup finely chopped green onion tops

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion

VINEGARETTE

2 tablespoons *raspberry vinegar* (or red wine vinegar)

1 tablespoon fresh lemon juice

1 garlic clove, un-dried

1 teaspoon Dijon mustard

1 teaspoon sugar

¼ cup vegetable oil

¼ cup olive oil

METHOD

1. Combine 4 cups water and salt in medium saucepan and bring to boil. Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.

2. Transfer rice to large bowl. Mix in figs, pecans, cashews, almonds, cranberries, corn, green onion tops, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.)

3. Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.

4. Pour dressing over rice mixture and toss. Season with salt and pepper.



~ 6 Servings

recipe: RED PEPPER SOUP

INGREDIENTS
6 large red peppers

3 carrots, peeled

4 shallots, peeled

1 pear, peeled

1 clove garlic, peeled

2 tablespoons olive oil

4 tablespoons butter

4 cups chicken stock

1 teaspoon crushed dried red pepper

Pinch of cayenne pepper

Salt and pepper to taste

Fresh tarragon or parsley

METHOD

1. Roast two of the red peppers directly over a gas flame or under the broiler. Roast until completely charred. Sweat the peppers and remove the skin. Remove seeds, drain on paper towels, and set aside until needed.

2. Thinly slice the remaining peppers, carrots, shallots, pear and garlic.

3. Sauté the sliced vegetables and pear in the oil and butter until tender, about 10 minutes. Add the stock, dried red pepper, cayenne pepper, and a dash of salt and black pepper. Bring to a boil and simmer, covered, for 30 minutes.

4. Puree the soup in a blender or food processor, adding one of the roasted red peppers. Force the pureed soup through a sieve, to remove the pepper skins. Pour the soup back into the pan and reheat.

5. Julienne the remaining red pepper and add to the soup.

6. To serve: garnish with fresh tarragon or parsley.
 
~ 6 Servings

recipe: GLORY BOWL

INGREDIENTS

THE BOWL

8 cups cooked brown rice

2 cups beets, grated

2 cups carrots, grated

2 cups almonds or walnuts, toasted

2 cups mixed salad greens

2 cups tofu, cubed

GLORY BOWL DRESSING

1/2 cup nutritional yeast flakes*

1/3 cup water

1/3 cup tamari or soy sauce

1/3 cup apple cider vinegar

2 cloves garlic, crushed

1+1/2 cups vegetable oil

2 tbsp tahini paste

METHOD

1. Prepare your favorite brown rice and set aside.

2. In a skillet sauté tofu cubes.

3. To prepare dressing, combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream. You will have leftover dressing to use again ~ so good on any kind of salad greens, spinach, rice, or grains.

4. To assemble the bowls, place cooked brown rice into 8 bowls, top with beets, carrots, mixed salad greens, almonds or walnuts, and sautéed tofu cubes. Drizzle bowls with dressing.

~ 6 Servings

*Nutritional yeast flakes can be found at the Berkeley Bowl, or most natural food stores. 

White Water Cooks - Pure, Simple and Real Creations from the Fresh Tracks Cafe
Shelley Adams 

recipe: GREEN SOUP with SWEET POTATOES

INGREDIENTS

2 tablespoons olive oil, plus more for garnish

2 yellow onions, chopped

1¼ pounds sweet potatoes, peeled & diced

2 to 3 tablespoons chopped fresh sage leaves

1 bunch kale

1 bunch green chard

8 cloves garlic, peeled

3½ cups water

sea salt

3 cups chicken broth (or veg)

freshly ground black pepper

fresh lemon juice

METHOD

1. Heat olive oil in a medium pot over medium-low heat. Add the onions and a pinch of salt and stir frequently until the onions are soft and golden brown, 30 to 40 minutes.

2. Meanwhile, place the sweet potatoes in a large pot with 3½ cups water, ½ teaspoon salt, and the sage. Bring to a boil. Lower the heat and simmer, covered, about 10 minutes.

3. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes along with garlic and chicken broth. Cover and simmer gently for 20 minutes. Add the onions to the soup and let cool slightly.

4. Puree the mixture in a blender, in batches, and return the pureed soup to the pot. Season to taste with salt, pepper, and lemon juice. To serve, drizzle olive oil over individual bowls of soup.

~ makes 4 to 6 servings