Paella de Pollo (Shape Magazine)

Paella de Pollo

Source: Shape Magazine.

Paella Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced Spanish onion (about 1/2 an onion)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 1/4 cup short-grain rice
• 1/4 cup frozen peas, thawed
• 2 tablespoons slice piquillo or roasted red peppers
• 1/2 cup thinly sliced Spanish chorizo
• 1 tablespoon saffron threads
• 2 1/4 cups chicken stock
• kosher salt
• fresly ground black pepper
• parsley salad (optional)

Instructions

1. To make the chicken, cut one of the onions into quarters. In a large soup pot, combine onion, bay leaf, and 8 cups water and bring to a low boil. Add chicken thighs and gently poach until just tender, about 12 minutes. Remove chicken from pot, reserve the cooking liquid, and let chicken cool slightly; then, shred into bite-size pieces with two forks. (Alternatively, you can use 2 cups of roasted, shredded rotisserie chicken.)
2. Meanwhile, in a blender, combine tomato paste, ketchup, paprika, roasted garlic, and 2 cups of the reserved chicken liquid. Puree until smooth. Julienne the remaining 1 1/2 onions and the bell peppers. In a large saucepot, heat vegetable oil over medium. Add onion and red pepper and cook until onion is translucent, about 10 to 12 minutes. Add puree and cook until sauce thickens, about 8 to 10 minutes. Add the shredded chicken and stir to incorporate. Season to taste with salt and remove from heat. 
3. To prepare paella, preheat oven to 350 F. In a paella pan or wide oven-proof saute pan, heat olive oil over medium. Add the onion and garlic and cook until translucent, about 10 minutes. Add rice, stirring until lightly coated. Add chicken mixture, peas, piquillo peppers, chorizo, saffron, and stock. Stir and season with salt and pepper. 
4. Remove from heat, cover the paella pan tightly with aluminum foil, and bake on the center rack of the oven until the liquid is completely absorbed, about 20 to 22 minutes. Allow to rest, covered, for 5 minutes. To serve, divide the paella evenly among six plates. Top with parsley salad (if using).

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Paella de Verduras: Veggie Paella (Shape Magazine)

Paella de Verduras: Vegetable Paella with Mushrooms and Asparagus

Source: Shape Magazine.

Paige's Recipe Notes: Try with brown rice. No cream.

Ingredients

• 4 tablespoons oilve oil
• 1/3 Spanish onion, diced small
• 1 clove garlic, minced
• 1 teaspoon unsalted butter
• kosher salt
• 1 1/2 cups short grain rice
• 3 1/2 cups vegetable stock
• 3/4 cup cremini mushrooms, diced small
• 1/4 cup sliced green asparagus, blanched
• 2 shallots, finely diced
• freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350 F. In a large ovenproof pan, heat 2 tablespoons of the oil over medium. Add onion, garlic, and butter. Cook until translucent, about 5 minutes. Add a pinch of salt. Add rice, cook until grains are well coated and glazed, about 2 minutes. Add 2 cups of the stock, bring to a simmer, and stir in another pinch of salt. 
2. Remove from heat, cover the pan with foil, and bake on the center rack of the oven for 15 to 20 minutes, or until all liquid is absorbed. Set aside. 
3. In a large saute pan, heat remaining oil over high. Add mushrooms and cook until lightly caramelized and liquid is absorbed, about 3 minutes. Add asparagus, shallots, a pinch of salt, pepper to taste, cream, remaining stock, and parsley and bring to a simmer. Stir in rice, return to a simmer, then remove from heat. To serve, divide among six plates. 

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Soft Rice Porridge (Alicia Silverstone)

Soft Rice Porridge

Ingredients

• 2 cups leftover rice
• 4 dried apricots (or any dried fruit you like), chopped
• Toasted sunflower seeds
• 1/3 umeboshi plum, pit removed and cut into little pieces
• Chopped fresh parsley

Instructions

1. Place the rice, 2 cups of water and the apricots into a saucepan. Bring to a boil, cover and simmer (on a flame deflector if you have one) for 15 minutes. Remove from the heat and pour into a bowl. Top with the seeds, plum, and parsley. Good morning! 

Variation: Skip the apricots and add diced onion and 1 small carrot, also diced. Simmer as usual and add 1 teaspoon diluted miso during the last 3 minutes of cooking. Garnish with scallions, torn nori and the toasted seeds. 

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Ann Wigmore - Dehydration Lab and Other Recipes

Ann Wigmore's Dehydration Lab and Other Recipes

DEHYDRATION LAB

Bagel or Pizza Crust

• 2 cups pulp from almonds
• 1 cup flax flour (that has been soaked dehydrated and ground)
• 2 cups zucchini or yellow squash
• 1 cup green onions or celery
• 1/2 cup tomatoes

1. Put in a bowl – Mix.
2. Blend – 2 cups zucchini or yellow squash, 1 cup green onions or celery, ½ cup tomatoes.
3. Pour over dry ingredients – mix with hands.
4. Make into bagel shapes.
5. Dehydrate.

Donuts
Same as above recipe.

Note: instead of veggies add green apples, raisins.
Note: can put zucchini because it takes the flavor of anything.



Rice

1. Sprout quinoa with veggies.

Tabouli

1. Sprouted buckwheat, lemon, tomatoes, massaged with avocado. 

Dehydrated Celery or Leek Powder

1. Dehydrate the celery or leek then blend to make a powder.

Sunflower Seed Dressing 
*(a bit bland)

• sunflower seeds (dehydrated)
• water 
• sundried tomatoes (natural)
• basil
• leek powder
• lemon juice
• cilantro
• oregano

1. Blend dehydrated sunflower seeds with water.
2. Add: natural and sundried tomatoes, basil, leek powder, lemon juice, cilantro, oregano. (Don't have to blend the herbs.)

Sprouted Quinoa

1. Soak quinoa overnight.
2. Place in sprout bag and rinse for 2 days, 3-4 times a day.

Simple Flax Crackers

• ½ C flax, soaked and rinsed
• 1 TB lime juice
• 1 tsp leek powder
• 1 tsp celery salt
• ½ C water
• tomatoes, chopped
• green onions, chopped
• cilantro, chopped

1. Blend flax with 1 cup water.
2. Add 2 TB lime. Blend.
3. Take out, pour into bowl, add herbs.
4. Put in cracker shape onto dehydrator.
5. Pour onto teflex sheets and dehydrate at 110 for 36 to 48 hours.

Flax Crackers

1. Soak flax overnight, rinse.
2. Blend with water.
3. Add veggies, make into cracker – dehydrate (Can add zucchini tomato, onion, leek and celery powder.)

Nut/ Seed Pate

• 1 C pumpkin seeds, soaked, sprouted * dehydrated
• 1 C buckwheat greens
• 2 sprigs purslane
• ½ C celery
• ½ C fresh tomatoes
• 1.2 C dehydrated tomatoes (soak in water to rehydrate before using)
• ¼ C green onions
• 10 basil leaves
• fresh oregano leaves
• a few rosemary leaves
• juice of ½ lemon

1. Blend.
2. If you don’t have a dehydrator, cut amount of tomatoes and still eat.

Note: can also make into burger shape.



Parmesan Cheese

• 2 C soaked pumpkin seeds (dehydrate whole pumpkin seeds without shell overnight at 115 for 8 hours)
• 2 tbs leek powder
• 2 tbs celery powder

Spaghetti with Marinara Sauce

1. Use spiralizer to spiral zucchini- cut into smaller pieces.
2. Can use peeler to make strips.
3. Can use a green papaya for noodles.

Sauce:

• 2 cups fresh tomatoes
• 2 cups dehydrated tomatoes or sundried – soaked.
• add half cup chopped carrots

1. Put carrots in bottom of blender, add tomatoes, blend. 
2. Don’t add herbs to blender. Add chopped oregano leaf and chopped basil.

Pesto

• Soaked almonds (1 cup) - peel them
• 1 cup almonds, 1 cup water to make almond cream - blend well into good cream
• 2 big handfuls of basil
• 1 handful of baby spinach
• can use a little garlic but may be too strong

1. Blend – add leek or celery powder.

Tabouli Salad

• ½ cup buckwheat, sprouted
• 1 cup parsley, finely chopped
• ¼ cup cucumber seeded and finely chopped
• 1/8 cup red pepper, finely diced
• 1/8 cup yellow pepper, finely diced
• 1 TB lemon juice
• 1 TBS celery powder or dulse
• 1 cup carrot juice

1. Combine first 7 ingredients in a mixing bowl and marinate for 1 hour. 
2. Add the carrot juice. 
3. Toss the salad and marinate for an additional ½ hour.

Marinara Sauce

• 2 cups roma tomatoes or another kind, chopped
• 2 cups dehydrated tomatoes
• ¼ cup basil diced
• ¼ cup diced pepper optional

1. Soak the dehydrated tomatoes, drain and blend with the fresh tomatoes and red pepper. 
2. Transfer to a serving bowl and mix with basil. Yields 3 cups.

Tabouli

• ½ cup sprouted buckwheat
• 1 cup Italian parsley, finely chopped
• ¼ cup cucumber, finely chopped
• 1/8 red pepper, finely diced (optional)
• 1 TB lemon juice
• 1 TB celery powder
• 1 cup carrot juice

Energy Soup ! (using vitamix)

• 16 cups sunflower greens (sprouts)
• 4 cups buckwheat greens
• 1 cup zucchini
• 1 cup carrots
• 2 cups avocado
• 1.5 cups dulse
• ¼ cup lentil sprouts
• 1 cup rejuvelac
• ½ cup purslane
• 3-4 leaves of kale

1. Add carrots and zucchini to blender.
2. Add lentil sprouts.
3. Add 1 cup rejuvelac.
4. Add 4 cups sunflower greens.
5. Blend - keep adding another 4 cups of greens. Add 4 cups buckwheat greens.

Nori Roll -*Shiny outside, put everything on half of the nori sheet
Place in order:

• avocado slices
• sliced carrots
• zucchini sticks
• alfalfa sprouts
• sunflower greens
• avocado
• splash of lemon
• can add ginger
• roll slowly
• can add shredded beets

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Granz' Keepies & Throwies

Okra Soup

Ingredients

• 1/4 pound salt pork
• 1 1/2 pounds Native mutton 
• thyme
• carrots
• okra (can or Trappeys okra, corn, tomatoes)
• salt/pepper to taste
• celery, onion

Instructions

1. Steam pork, mutton, veggies until well steamed - season to taste.
2. Add water and bring to boil - simmer for 1 1/2 hours. 
3. Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.

Okra Soup

Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."

OKRA SOUP

Ingredients

• 4 pounds veal shank, cracked
• 2 large onions, diced
• 2 carrots, diced
• 4 tomatoes, skinned and cut
• 4 quarts water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-8 teaspoon pepper
• 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut

Instructions

1. Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings. 

According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.

Blue Mountain Pigeon (Jamaican)

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 27 - 30 minutes

To serve: 4

You will need

• 2 pigeons
• 1/4 pint (U.S. 2/3 cup) olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• salt and pepper
• black butter (see page 31)

Instructions

1. Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice. 
2. Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18). 

Orange, Radish, and Scallion Salad

Ingredients

6 navel oranges, peel and pith discarded and the flesh cut into sections

14 radishes, chopped coarse and excess liquid squeezed out

3 scallions, minced

1/4 cup fresh lemon juice

2 tablespoons sugar, or to taste

2 tablespoons olive oil

coarsely ground pepper to taste

curly leaf lettuce

Instructions

1. In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.

Braised Cabbage

Ingredients

• 2 tablespoons margarine
• 1 large onion, sliced
• 1 large carrot, sliced thin
• 1 cup chicken broth or water
• 2 pounds green cabbage, cut-up
• 1/2 teaspoon each cumin and salt

Instructions

1. In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender. 

Makes 4 servings.

Shirley Verrett's Hay and Straw

Average Serves: 4 - 6

Preparing: 45 minutes

Cooking: 25 minutes

Ingredients

6 ounces green noodles

6 ounces yellow noodles or spaghetti

boiling water, salt

3 tablespoons olive oil

1 clove garlic, halved

1 medium onion, chopped

3/4 pound fresh mushrooms, sliced

1/4 pound sweet butter

black pepper to taste

1/4 pound Parmesan cheese, grated

Instructions

Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired. 

Rock Lobster Internationale

Ingredients

• 6 (4 ounces each) frozen rock lobster tails
• Water
• 1/2 cup Italian salad dressing
• 1/2 cup sliced scallions
• 1 green pepper, chopped
• 1/2 cup thinly sliced celery
• 1 cup beak sprouts, drained (1/2 of 1-pound can)
• ?/4 cup slivered almonds
• 1 (?) cup chicken broth
• 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce

Instructions

1. Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water. 
2. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece. 
3. In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
4. In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy. 
5. Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
6. Serve with remaining sauce. This kitchen-tested recipe makes 6 servings. 

Curried Chicken for 2

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons curry powder
• 1 teaspoon cumin (optional)
• 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
• 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
• Pinch cayenne pepper
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
• 1/2 cup low-fat yogurt
• 2 tablespoons minced parsley
• 2 teaspoons lemon juice to taste

Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium. 

Instructions

1. Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant, 

Rest of recipe is missing.

Marinated Carrots

(Makes 8 servings)

Ingredients

• 1 can tomato soup
• 1 1/2 teaspoons hot Tabasco
• 1/4 cup canola oil
• 1/2 cup honey
• 3/4 cup apple-cider vinegar
• 1 teaspoon dry mustard or prepared mustard
• 2 pounds cooked carrots (do not overcook)
• 1 medium bell pepper, sliced or slivered raw
• 1 medium onion, sliced

Instructions

1. Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). 

Tropical Fruitcake

Ingredients

• ? cups diced, dried pineapple
• 1/3 cup chopped pecans
• ? cups white raisins
• ? cup diced natural dried papaya or apricots
• 1/3 cup light rum
• Vegetable cooking spray
• 2 cups sifted cake flour
• 3/4 cup sugar, divided
• 1/2 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons corn oil margarine/butter blend, melted
• 1 teaspoon vanilla
• 3/4 cup large egg whites, room temperature
• Additional rum

Instructions

1. Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight. 
2. Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
3. Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla. 
4. Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
5. Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
6. Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice. 

This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.

Lemon-Herbed Baked Chicken Breast

Ingredients

• 1 lemon, thickly sliced
• 1 chicken breast or leg quarter, bone in
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving. 

Chicken with Wild Rice Dressing

Ingredients

• 2 cans (13 3/4 (?) ounces each) chicken broth
• 1 bay leaf
• 1 cup wild rice*
• 1/2 cup chopped celery
• 1/2 cup chopped onion (1 medium-size onion)
• 1/2 cup chopped carrot
• 1 pound medium-size mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ? to ? teaspoon poultry seasoning
• 1 broiler-fryer (3 pounds)

Instructions

1. Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. 
2. Preheat oven to moderate (375°). 
3. Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
4. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil. 
5. Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone. 

Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe. 

* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.

Lemon-Thyme Roasted Chicken with Browned Potatoes

Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter. 

Roast at 400° for 1 hour.

Makes 4 servings at 89¢ each. 

Ingredients

• 2 boiler-fryers (about 2 pounds each), split
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon leaf thyme, crumbled
• 1 pound baking potatoes (2 to 3)
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/4 cup (1/2 stick) butter
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil. 
2. Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
3. Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
4. Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
5. Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.

Elegant Stuffed Quarters

Ingredients

• 3 tablespoons butter or margarine
• 2 medium zucchini (1 pound), shredded
• 3 slices white bread
• 1 egg
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1/8 teaspoon pepper
• salt
• 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
• Pan-Fried Potatoes (below)
• Sautéed Cherry Tomatoes (below)
• 2 tablespoons honey

Instructions

ABOUT 1 1/2 HOURS BEFORE SERVING

1. Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt. 
2. Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender. 
3. Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
4. To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.

PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.

SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].

Lemony Chicken Cutlets

Ingredients

• 3 whole large chicken breasts 
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 2 small lemons

Instructions

ABOUT 45 MINUTES BEFORE SERVING:

1. On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness. 
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. 
3. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
4. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.

Sassy ??? Chicken

This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!

Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 pound ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup parsley, chopped 
• 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
• Freshly ground pepper
• Freshly ground nutmeg
• 4 whole chicken breasts, skinned, boned, and halved
• Paprika
• 1 lemon, thinly sliced
• Fresh spinach leaves

Instructions

1. Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.

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Brown Rice Risotto with Nuts & Herbs (Le Pain)

Brown Rice Risotto with Nuts & Herbs

Serves 6

Ingredients

• 1/2 cup (3 oz/75 g) raw cashew nuts
• 1/2 cup (3 oz/75 g) raw almonds
• 1/2 cup (3 oz/75 g) raw sunflower seeds
• 1 3/4 cups (12 oz/350 g) Camargue or short-grain brown rice
• sea salt
• 5 tbsp extra virgin olive oil
• 5 tbsp extra virgin canola (rapeseed) oil
• 1 cup (2 oz/50 g) flat leaf parsley
• 1 tbsp tarragon leaves
• 10 large basil leaves
• 1 sprig of thyme, leaves only
• 1 cup (2 oz/50 g) watercress, stems removed

Instructions

1. Soak the cashews, almonds and sunflower seeds in 4 cups (1 3/4 pints/1 litre) of cold water for at least 2 hours. Soaking the nuts means they will have bite without being dry. 
2. Put the rice into a saucepan and cover with 4 cups (1 3/4 pints/1 litre) of water. Bring to a boil, cover and simmer for 30 minutes. Add 1 1/2 teaspoons of salt, mix well and cook for another 10 minutes or until the rice is tender but still has a slight bite.
3. Put the oils, herbs and 1/2 teaspoon of salt into a blender or food processor and blend until you have a thin purée.
4. Transfer the rice to a heated serving bowl. Drain and dry the nuts and sprinkle on top, then pour over half the herb purée and serve the remainder alongside.

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Maria's Veggies Over Rice

Maria's Veggies Over Rice

Ingredients

• cooked brown or white rice
• sautéed onions, carrots, garlic, Dijon, little butter or olive oil

Instructions

1. Pour over top.

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Whole Food Oil Free Recipes

Oil-Free Recipe Bowls

Tried: Indian stew and Mexican Rice and Beans.

QUICK & EASY BASIC RECIPES

All recipes consist of 5 basic ingredients and all meals can be cooked in around 5-15 minutes start to finish. All are prepared in a large pasta style pot.

Ingredients: 

• Canned Tomatoes (whole and/or pureed), No Salt Added, 28 oz.
• Canned Beans, No Salt Added, 14 oz.
• Frozen Vegetables (individual and/or variety mixes without sauce or spice packets)
• A Starchy Vegetable (brown rice, potato, barley, sweet potato, etc.) 
• Spice/Seasoning

By changing the type of bean, vegetable, starch and seasoning you can come up with different dishes.

Curried Indian Potato Stew

• 2 cans whole tomatoes
• 1-2 cans Garbanzo beans
• Frozen cauliflower (1 1/2 - 2 lbs), peas (1/2 lbs), onions (1/2 lbs)
• 3 large potatoes
• Salt Free Curry spice mix

Microwave potatoes. Put all other ingredients in the pot and heat. Cut potatoes into 1 inch pieces and add to pot. Simmer 5 mins. Top with fresh cilantro.

Can be served with brown rice which you can cook while potatoes are cooking.

Notes:
Curried Indian Potato Strew – Jeff Novic. Very bland, not that good.
Jonovial diced tomatoes.
Healthy Earth Seasoning Indian spice.
Sweet potatoes –roasted or frozen.

Mexican Beans & Rice

• 2 cans whole tomatoes (or 1 can whole, 1 pureed)
• 1 can pinto beans, 1 can black beans
• Frozen pepper and onion mix (3 lbs), corn (1 lb)
• Quick cooking brown rice (1 large bag)
• Mexican spice mix or hot sauce

Cook brown rice. While rice is cooking, add all other ingredients to pot and heat. When rice is done place in a bowl. Top with beans, veggies & tomato mix. Top with fresh cilantro.

Notes:
Mexican Beans and Rice – can use quinoa (good, easy, nutritious).
Yellow barn biodynamic tomato puree.
Add kale (frozen or fresh).
Frontier Mexican fiesta blend.
2 cups rice.
Add corn.

Italian Pasta Primavera

• 1 can whole tomatoes, 1 can tomato puree
• 2 cans dark red kidney beans
• 1 lb each of frozen broccoli, carrots, cauliflower
• 1 lb whole grain pasta
• Italian spice mix

Cook pasta. While pasta is cooking, put all other ingredients into large pot and heat. Rinse pasta when done and mix together with tomato veggie mix. Top with fresh parsley or basil. 

New Orleans Jambalaya

• 2 - 28 oz. cans of whole tomatoes (no salt added)
• 2 - 14 oz. cans of red beans or kidney beans (no salt added)
• 3 lbs frozen vegetables, corn, carrots, zucchini, yellow squash (equal parts)
• 1 large bag of quick cooking brown rice
• spice mix

Cook brown rice, while rice is cooking, place tomatoes, and veggies in pot and heat. Add in 4 cloves garlic diced, 1 bay leaf, 1/2 tsp thyme, 4 tsp paprika, .25 to .5 tsp cayenne pepper and heat. When rice is done, place in bowl and serve tomato vegetable mix on top.

Longevity Soup

• 1 can whole tomatoes, 1 can pureed 
• your favorite beans
• 2 - 3 lbs of your favorite frozen veggie, 1 lb. frozen collards
• your favorite starch (potato, rice, barley, etc.) cooked separate then added
• your favorite seasoning

Place tomatoes in large pot. Add in 2 - 28 oz. cans of water. Then add in all other ingredients. Bring to a boil and then simmer for 15 mins.

Remember, there are no rules. The main issue is that they can all be made simple and inexpensively in 10 - 15 minutes with almost no preparation, cutting, chopping, dicing, or much of  a clean up.

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Stew Chicken, Rice and Guandu, Fried Plantain (Cooking with Brenda)

Cooking with Brenda

Stew Chicken 

Ingredients

• olive oil
• chicken breast 
• cilantro and achiote seasoning -(could use coriander)
• soy sauce 
• red pepper 
• garlic 
• tomato sauce – no salt added (small can)
• water – 1 cup 

Instructions

1. Marinate chicken in soy sauce and seasonings. 
2. Heat oil – add garlic - slow cook.
3. After garlic cooks a little, add onion cook until translucent – cook on low to medium heat. 
4. Add sweet pepper. 
5. Add chicken - slow cook no cover.
6. Add sauce when chicken is done. 
7. Add 1 can of water. 
8. Cook until sauce starts to boil.

Rice and Guandu (Green Pigeon Peas) 

Ingredients

• 2 cups of rice 
• 1 cup coconut milk 
• 1 can guandu
• garlic powder
• salt 
• olive oil 
• water 

Instructions

1. Rinse rice and pour off white liquid. 
2. Put rice in rice cooker, add a little oil, and use hands to coat the rice with oil.
3. Add the coconut milk and water in the rice cooker (2 cups rice - fill to line 2 on the rice cooker).
4. Add beans. 

Fried Plantain 

Instructions

1. Cut plantain thin and on a diagonal. 
2. Fry in oil until brown - should be like plantain chips.

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Maria's Chicken & Rice Casserole

Maria's Chicken and Rice Casserole

Ingredients

• chicken
• olive oil
• garlic
• vegetable broth
• 1 cup rice
• turmeric
• cilantro
• cumin
• green peas
• red peppers, roasted
• asparagus

Instructions

1. Brown chicken with olive oil. Add garlic, vegetable broth. Put in casserole dish. Add rice 1 cup and water. Add spices: turmeric, cilantro, cumin. Add green peas, roasted red peppers, and top with asparagus.

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