Chinese Orange Beef

Chinese Orange Beef

1 pound beef: flank steak, sirloin

2 1/2 tsp. cornstarch

3 T. white wine

1/4 tsp. baking soda

1/4 tsp. black pepper

2 each egg whites

1 T. soy sauce

Oil for deep-frying

2 each oranges

1/4 C. sugar

1 C. water

1 T. peanut oil

1 T. garlic minced or paste

1 T. fresh ginger

1/2 tsp. red pepper hot or mild

3 each scallion

1 T. orange juice concentrate

1 tsp. rice wine vinegar

1/4 C. chicken stock

1 tsp. sesame oil, roasted

 

Slice beef into fat worms or thin slices. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

 

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Chickpea and Kale Stir Fry

Chickpea and Kale Stir Fry

1chickpeastirfry-00523 can pre-cooked chickpeas/garbanzo beans

1 bunch Kale, tough stems removed and chopped

1/4 C. thinly sliced shallots

6 cloves garlic, thinly sliced

Red pepper flakes to taste

salt to taste

1 T. Olive oil

Juice and zest of 1 baby lemon

 

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and sauté the shallots and garlic till soft. Add salt and the chickpeas and sauté till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and sauté for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.

 

 

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Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Calamari Provençal

Calamari Provençal

4 lb. cleaned squid

Milk

2 eggs, well beaten

2 C. all purpose flour

1 1/2 tsp. salt

1/2 tsp. freshly ground white pepper

Oil (for deep frying)

1/2 C. butter

1 T. chopped fresh parsley leaves

1/4 tsp. chopped fresh garlic

1/4 C. butter

2 medium tomatoes, peeled, seeded and finely chopped

1/2 C. chopped green onion

1/2 C. quartered mushrooms

2 tsp. fresh lemon juice

1 tsp. dry vermouth

1 medium garlic clove, minced

1 tsp. dried thyme, crumbled

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

 

Place squid in large nonaluminum bowl and cover with milk. Let stand 3 hours. Discard milk. Add eggs to squid and toss to coat. Combine flour, 1 1/2 tsp. salt and 1/2 tsp. white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray. Pour oil into large saucepan or deep fryer and heat to 375F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels. Melt 1/2 C. butter with parsley and 1/4 tsp. chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm. Melt remaining 1/4 C. butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.

 

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Black Bean Patties

Black Bean Patties

1 3/4 C. cooked black beans or 1 can (15 1/2 ounces) canned black beans, rinsed and drained

1/4 C. whole wheat couscous

2 T. whole wheat couscous

2 T. finely chopped onion

2 T. finely chopped parsley

1 egg

2 T. olive oil, preferably extra virgin, divided

1 1/2 tsp. salt-free seasoning blend

1/2 tsp. minced garlic

1/4 tsp. salt

Black Bean PattiesIn the bowl of a food processor fitted with a metal blade, combine the beans, couscous, onion, parsley, egg, 1 T. oil, seasoning blend, garlic, and salt. Process for about 1 minute. Scrape down the sides of the bowl. Process for about 30 seconds, or until the mixture comes together but is still coarse. Transfer to a bowl. Cover with plastic wrap and refrigerate for about 1 1/2 hours, or until firm enough to shape into patties. Shape the mixture into 8 patties. Heat a skillet or griddle over medium-high heat. Add the remaining 1 T. oil. Heat for 30 seconds. Place the patties in the pan. Cook for about 2 minutes, or until browned on the bottom. Flip and cook, reducing the heat slightly if the pan is too hot, for about 2 minutes, or until cooked through. Top with Salsa Fresca and a dab of sour cream or stir-fried onion and bell peppers.

 

Yield: 8 servings

Calories: 112

Fat: 4.5g

Fiber: 4g

 

 

Bar Americain’s Gulf Shrimp and Grits

Bar Americain’s Gulf Shrimp and Grits

BT0606-4_Bar-Americains-Gulf-Shrimp-and-Grits_s4x3_lgGrits:

4 to 5 C. shrimp stock

Salt

1 C. yellow stone ground cornmeal

1 C. grated white Cheddar

Freshly ground black pepper

3 green onions, thinly sliced, for garnish

 

Sauteed Shrimp:

1/2 lb. thick double-smoked cut bacon, cut into lardons

2 T. pure olive oil

20 large (21 to 24 count) shrimp, shelled and deveined

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

 

Bring 4 C. of the water and 2 tsp. of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 T. of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.

 

 

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Baby and Big Bella Mushroom and Chicken Stew

Baby and Big Bella Mushroom and Chicken Stew

 

4 T. extra-virgin olive oil

2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced

1 (10 oz.) container cremini mushrooms, brushed clean and cut into quarters

4 boneless skinless chicken breast halves, cut into bite-size pieces

Salt

Fresh ground black pepper

1/4 C. all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, minced

4 medium red potatoes, thinly sliced

1 medium carrot, thinly sliced

1 celery rib, with greens, thinly sliced

1 bay leaf

1 T. fresh thyme leave, chopped

3/4 C. dry white wine

1 quart chicken stock

1 C. frozen peas

1 C. fresh flat leaf parsley, chopped

 

Preheat a large pot over high heat. Add in 2 T. olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 T. olive oil. Season the chicken with salt and pepper; then sprinkle it with the flour. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook 5 minutes, stirring frequently. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot. Simmer for about 10 minutes. Add in the peas and parsley; simmer 1 minute. Discard the bay leaf; serve with warm crusty bread.

 

 

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Wild Mushroom, Blue Cheese and Onion Flatbread

Wild Mushroom, Blue Cheese and Onion Flatbread

1 T. unsalted butter

4 T. extra virgin olive oil, divided

1 lb. assorted fresh mushrooms

Sea salt & freshly ground black pepper to taste

3 Spanish onions, sliced thin

1 tsp. sugar

1 recipe flatbread (recipe follows)

extra virgin olive oil

½ C. fresh mozzarella

1 C. crumbled Blue Cheese

 

Heat the butter and 1 T. of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized.  Heat 2 T. of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down.  Season with salt and pepper to taste.  Preheat the grill. Flatten the dough, brush with olive oil, and place the dough on the grill. Grill the flatbread dough on one side until golden brown, then turn over.  Spread with mozzarella, onions, mushrooms and blue cheese. Serve hot.

 

 

Flatbread

 

1 package dry active yeast

1 1/4 C. warm water

2 ¾ C. unbleached all-purpose flour, plus more flour for rolling the dough out

1/4 C. whole wheat flour

2 tsp. Sea salt

2 tsp. crushed fennel

extra virgin olive oil, for brushing the bread

 

Combine the yeast and water in a mixing bowl and let it rest until it becomes bubbly. This should take about 15 minutes.  Using the paddle attachment of your electric mixer, combine the flours into the yeast mixture. Add the salt and fennel.  Place the dough hook onto the mixer and knead for 5 to 7 minutes. Remove the dough. Place it in a lightly oiled bowl, turning the dough to coat it with oil on all sides. Cover the dough with plastic and allow it to rise until doubled in size, which should take about one hour.  Punch the dough down. Cover. Allow it to rise another time until doubled, which should take about 45 minutes.  Turn the dough out onto a work surface. Divide it into as many pieces as you need for whatever you’re cooking. Brush lightly with olive oil. Cook on top of a hot charcoal grill or a stove top grill.

 

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Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

zuppa-di-fave-e-finocchio_456X3421 pound, 5 ounces dried broad beans (favas)

1 teaspoon chopped wild fennel (or 1 teaspoon of fennel seeds, soaked in a little water)

7 ounces (1 1/2 cups) fresh broad beans (favas)

Olive oil

1 small onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

Sea salt and freshly ground black pepper

Extra-virgin olive oil for finishing

 

Soak the dried broad beans in cold water overnight, then drain.  The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and cook slowly for about 2 hours, or until the beans are completely soft, adding water as necessary. Blend by hand or machine until smooth and set aside.

While the dried beans are cooking, blanch the fresh beans in boiling unsalted water for a couple of minutes, then drain and peel off the skins.  In a separate pan, heat a little olive oil, then add the diced onion, carrot and celery and cook until soft but not colored. Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil.

 

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Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

1 quart chicken stock

4 ears of fresh corn

5 T. EVOO

6 slices bacon, chopped

2 T. unsalted butter

1 large yellow onion, chopped

3 garlic cloves

1 T. fresh thyme leaves, chopped

1 bay leaf

3 dashes hot sauce

salt and freshly ground pepper

1 rounded T. dijon mustard

20 fresh basil leaves, torn or chopped

2 T. AP flour

1 C. heavy cream

1/2 small red onion

1 pint grape tomatoes

1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons

1/4 C. fresh flat-leaf parsley, chopped

6 oz. ricotta salata, crumbled

Crumbled Cooked Bacon

Oyster crackers

Crusty bread

 

Place the chicken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.) Preheat a soup pot over medium-hgh heat with 2 T. of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown. While the onions cook, in a small bowl, combine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 T. of EVOO, then stir in the basil and reserve. Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernels with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated. Add the cream, bring to a simmer, and cook for 8-10 minutes. While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper. Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato ricotta salad with some crusty bread alongside.

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Gillian McKeith’s Creamy Broccoli Soup

Gillian McKeith’s Creamy Broccoli Soup

3 heads of broccoli, chopped

6 C. of water or more (enough to cover the vegetables)

1 whole fennel, diced

1 vegetable bouillon cube

Handful of fresh tarragon and handful of fresh sage leaves

1 C. of fresh sprouts

 

Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the sprouts into the blender once everything else is blended, or serve soup with whole sprouts as garnish. You can vary the recipe by using different types of herbs such as fresh parsley, coriander or dill.

 

 

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Gillian McKeith’s Millet Mash

Gillian McKeith’s Millet Mash

1 C. millet

1 small cauliflower, thinly sliced

21/2 C. water

Pinch of sea salt

¼ C. fresh parsley, chopped

 

Wash the millet and drain well. Add a pinch of salt to the water and bring to the boil. Thinly slice the cauliflower, and then add to the water along with the millet. Bring to the boil and then reduce heat and simmer for 20 minutes. Remove from the heat and mash well with a potato masher. Fold parsley in just before serving.

 

 

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Gillian McKeith’s Onion Gravy

Gillian McKeith’s Onion Gravy

2 large onions, peeled and thinly sliced

1 tsp olive oil

2 C. spring water

2 tsp wheat free tamari sauce

Thickener (1 tsp arrowroot)

 

Peel and slice the onions. Warm the oil in a pan with a little water and add the onions. Simmer for 15 minutes on a low temperature. Add the spring water. Combine the tamari and arrowroot with enough cold water to dissolve. Add this mixture to onion and water, mix and stir over a medium heat until thick and clear. Blend for a smooth gravy. Alternatively you can use a miso soup pack. Simply add boiling water to the powder and use as gravy over the millet mash.

 

 

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Gillian McKeith’s Avocado Cream Sauce

Gillian McKeith’s Avocado Cream Sauce

2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia).

2 stalks finely chopped fresh raw spring onions (removes heavy metals)

¼ tsp of coriander powder (twice as much vitamin C. as oranges)

¼ seaweed seasoning

½ tsp olive oil

3-4 T. water (preferably still mineral water)

 

Place the water (approximately 3 tbsps) at the bottom of a blender. Then add raw avocados, spring onion, coriander, salt, olive oil and algae powder into the blender. Using the blender, mix until all smooth and creamy. The consistency should be a fluffy soft cream. Use this cream as a delicious topping for salmon. The avocado cream sauce may also be used as a dressing for salad.

 

 

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Gillian McKeith’s Aduki Bean Casserole

Gillian McKeith’s Aduki Bean Casserole

1 C. aduki beans (soak for 2 hours before cooking)

1 vegetable stock cube

1 tbsp miso paste

2 carrots

1 small squash, roughly chopped

1 onion, peeled and sliced

1 handful chervil

1 handful sprouted seeds

1 head chicory

1 radish per chicory leaf

 

Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu to the stew, it adds lots of fantastic nutrients to your meal. Rinse one strip under water and add to stew. You don’t have to eat the seaweed to get the nutrients). Half way through the 30 minutes, add the squash. At the en of the 30 minutes, add the onion and carrots. Add the chervil and garnish with chicory, sprouted seeds and radishes.

 

 

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Gillian McKeith’s Mung Bean Casserole

Gillian McKeith’s Mung Bean Casserole

1 C. mung beans

1 vegetable stock cube

2 carrots

1 onion

1 handful chervil

1 fennel

2 C. kale, steamed for 2-3 minutes

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp cumin powder

1 pinch salt

 

Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots. Decorate with generous amounts of chervil and serve on bed of fennel, kale and sprouted seeds. Clover sprouts are great.

 

 

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Gillian McKeith’s Mediterranean Sweet Potato Pizza

Gillian McKeith’s Mediterranean Sweet Potato Pizza

1 small can chopped tomatoes

1 small onion, peeled and finely chopped

1 garlic clove, peeled and crushed

1 tsp freeze-dried oregano or mixed herbs

2 tsp virgin olive oil

1 small red pepper and 1 small yellow pepper, deseeded and sliced

2 medium zucchini, trimmed and sliced

1 medium red onion, peeled and cut into wedges 50g pitted green or black olives fresh basil leaves, to garnish.

1 large sweet potato, peeled and cut into chunky pieces (about 400g prepared weight) 300g organic whole meal flour

2 tsp baking powder

1 good pinch herbal seasoning (optional)

65ml cold water mixed with 2 tbsp virgin olive oil

 

Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool. While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool. Preheat the oven to 200C/Gas Mark 6. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball – adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano. Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too). Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 200C/Gas 6 for 15-18 minutes until hot.

 

 

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Gillian McKeith’s Sweet Potato Shepherd’s Pie

Gillian McKeith’s Sweet Potato Shepherd’s Pie

2 tsp virgin olive oil

1 garlic clove. Peeled and cubed

1 onion, peeled and sliced

2 sticks celery, washed and sliced

1 bay leaf

1 small butternut squash, peeled, halved, deseeded and cut into small pieces

450ml vegetable stock (made with 1 vegetable stock cube or your own stock)

420g can ‘no added’ salt red kidney beans, rinsed in a colander under cold running water and drained

2 red or yellow peppers, washed, deseeded and sliced

4 tomatoes, washed and sliced in half

2 medium courgettes, sliced

1 broccoli head, finely chopped

3 medium carrots, sliced

2 tbsp finely chopped fresh parsley

1tsp arrowroot

4 sweet potatoes, steamed for 15 minutes until soft, and mashed

 

Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approximately 3 minutes. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil over a medium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, peppers, tomatoes, courgettes, broccoli and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.  Transfer into a baking dish, mix the sweet potato mash with a little of the cooking water and a dash of tamari sauce and add as a topping and bake for 15 minutes at 200 degrees C/400 degrees F/Gas 6. Just enough to set.

 

 

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Gillian McKeith’s Squash & Sweet Potato Soup

Gillian McKeith’s Squash & Sweet Potato Soup

6-8 C. water

1 vegetable bouillon cube

3 C. butternut squash, cubed

1 fennel

1 C. sweet potatoes or yams, cubed

1 C. carrots, cubed

6-8 onions, sliced

1 handful tarragon and parsley

1 clove garlic

Sprinkle of pumpkin and sesame seeds

 

Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and add the tarragon, parsley and garlic. Blend in the food processor. Soup may be thicker or thinner depending on the amount of water used. Garnish with chopped up radishes, pumpkin seeds and sesame seeds.

 

 

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Gillian McKeith’s Haricot Bean Salad

Gillian McKeith’s Haricot Bean Salad

1 can ‘no added salt’ beans

1 celery stick, washed and chopped

3 baby pickles, finely chopped

1 red pepper, sliced

1 yellow pepper, sliced

Sauerkraut and salad leaves

Sprinkle of sunflower seeds

Vinaigrette dressing

 

Toss all the ingredients together to make this delicious salad

 

 

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Gillian McKeith’s Green Goddess Winter Detox Soup

Gillian McKeith’s Green Goddess Winter Detox Soup

Olive Oil, 2 tbsp

Garlic, 3 cloves chopped

Onions, raw, .5 C., chopped

Chicken bouillon, 2 C.

Turnips, .5 medium chopped into 1 inch pieces

Zucchini, baby, 1 large in 1 inch slices

1 Sweet potato, chopped into 1 inch pieces

Spinach, fresh, 1 C.

 

Sauté the garlic & onion in the olive oil for 5 minutes. Add the sweet potato & turnip cubes, and sauté for another 5 minutes. Add the bouillon and simmer for 10 minutes. Add the zucchini, and simmer for 5 more minutes. Add the spinach and simmer for 5 more minutes. Puree in the blender until smooth.

 

 

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Gillian McKeith Chicken Delight

Gillian McKeith Chicken Delight

2 chicken breasts

Handful of basil leaves

8 cherry tomatoes

Miso or bouillon (1/2 C.)

Handful of mung bean sprouts

2 handfuls of green salad leaves

Handful of spinach

 

Lay a sheet of foil in baking tray and place the chicken breasts on the foil. Tear the basil leaves, halve the tomatoes and toss over chicken. Using a tsp. of bouillon or Miso mix with half C. of boiling water to make a stock and then pour over chicken. Fold over the foil to make a parcel and bake in the oven on 400F for 20 minutes. Serve the chicken on a bed of raw or lightly steamed spinach with a slad made from fresh herbs, mung sprouts and salad leaves.

 

 

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Gillian McKeith’s Miso Vegetable Soup

Gillian McKeith’s Miso Vegetable Soup

1 spoonful of miso paste or one sachet of instant miso soup

Thinly sliced scallions

Small pieces of tofu

Sprouts

 

If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs.

 

 

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Ginger Beets

Ginger Beets

2 C. sugar

6 T. cornstarch

3 tsp. ground ginger

1/2 C. white distilled vinegar

1/2 C. cider

1 T. butter

1/2 tsp. salt

1 C. seedless raisins

6 C. cooked sliced beets, liquid reserved

 

In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.

 

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Fried Halloumi Cheese with Lime and Caper Vinaigrette

Fried Halloumi Cheese with Lime and Caper Vinaigrette

picGhxcXV12 oz Halloumi Cheese

2 T. flour, seasoned with salt and pepper

2 T. olive oil

For the dressing

 

Juice and zest of 1 lime

1 T. white wine vinegar

1 1/2 T. capers, drained

1 clove garlic, finely chopped

1 tsp grain mustard

1 T. chopped fresh cilantro leaves

2 T. extra-virgin olive oil

Salt and freshly-ground black pepper

 

First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you’re ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over.  They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.

 

 

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Fresh Tomato and Basil Chicken over Super Creamy Polenta

Fresh Tomato and Basil Chicken over Super Creamy Polenta

4 C. chicken broth, divided

2 T. extra-virgin olive oil

4 (6 oz.) boneless skinless chicken breast halves

Salt

Fresh ground black pepper

1/4 tsp. crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 C. quick-cooking polenta

1/2 C. mascarpone cheese

1/4 C. grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

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Bring 3 C. chicken broth to a boil in a saucepan. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes. Add the remaining C. of chicken broth and cook 3-4 minutes or until reduced by half. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst. Add in the basil and toss with the chicken and tomatoes. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

 

 

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Enchiladas Negras

Enchiladas Negras

2 lb. mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced

8 oz. fresh poblano chilies, rinsed, stemmed, seeded, and finely chopped (1 C. ), or 1 can (7 oz.) diced green chilies

1 onion (8 oz.), peeled and finely chopped

1 tsp. cumin seeds

1 1/2 C. vegetable broth

2 T. cornstarch

1 to 1 1/2 C. sour cream or Mexican crema

1 can (15 oz.) black beans, rinsed and drained

1 1/2 C. green salsa

1 can (10 oz.) red enchilada sauce

12 corn tortillas (6 1/2 to 7 in. wide)

1 1/2   shredded mild cheddar cheese (6 oz.)

1/2 C. diced cucumber (optional)

1/2 C. coarsely chopped fresh cilantro

Vinegared red onions (recipe follows)

 

In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.  In a bowl, blend cornstarch with the remaining 1 C. broth. Add 1/2 C. sour cream and whisk to blend. Add to mushroom mixture and stir until boiling, 1 to 3 minutes.  In a blender, whirl beans, salsa, and enchilada sauce.  Pour 1 1/2 C. bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape mushroom mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45 minutes if chilled).  Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.  Remove casserole from oven and let stand 10 to 15 minutes. Top decoratively with cucumbers, if desired, and cilantro. Scatter about half the vinegared red onions over casserole; put remaining in a small bowl. Spoon remaining sour cream into a bowl. With a sharp knife, cut enchilada casserole into 6 or 9 rectangles; with a wide spatula, transfer portions to plates. Add more sour cream and vinegared onions to taste. Vinegared red onions: Peel and thinly slice 1 red onion (8 oz.). Separate rings and drop into a 10- to 12-inch frying pan. Add 3/4 C.  seasoned rice vinegar and bring to a boil over high heat, stirring occasionally, 2 to 3 minutes. Remove from heat and let stand until cool, stirring often. Serve, or cover and chill for up to 3 days. Lift from liquid to use. Makes about 1 C.

 

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Dill Mustard for Gifts

Dill Mustard for Gifts

3oz. Black Mustard Seeds

1 oz. White Mustard Seeds

2 ½ C. Water

1 C. Coleman’s Mustard

¾ C. + 2 T. Cider Vinegar

1 ½ tsp. Salt

4 T. light Brown Sugar

1 tsp. ground Dill Seeds (mortar and pestle)

1 ½ tsp. Turmeric

1 C. chopped Dill Leaves

 

Add mustard seeds and water to a glass bowl and allow to sit overnight. The next day add powder, vinegar, salt, sugar, ground dill and turmeric. Use bowl to create double boiler with a saucepan containing water. Cook over very low heat for 4 hours. Check regularly that water has not evaporated, and do not allow the mustard mixture to come to a boil, as the seeds will become bitter. Once cooked, allow to cool completely and then stir in chopped dill leaves. Store in covered container for up to 4 weeks.

 

 

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Cream of Chicken Soup with Wild Rice

Cream of Chicken Soup with Wild Rice

11_23-Cream-of-Chicken-with-wild-rice-soup8 oz. uncooked wild rice (1 1/3 C.)

1 3-1/2 lb. fryer chicken, cut up

7 C. water

12 oz. sliced mushrooms

2 T. cooking oil

1 C. chopped Onion

1 C. chopped Celery

2 T. instant Chicken bouillon granules

3/4 tsp. White pepper

1/2 C. Butter

3/4 C. All-purpose flour

4 C. Milk

3/4 C. Dry Sherry

 

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it’s bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.

 

Chowan Mushi – Japanese Steamed Egg Custard

Chowan Mushi – Japanese Steamed Egg Custard

8 Eggs; lightly beaten

1/2 C. Fresh peas; cooked

1 tsp.  Salt

1/4 lb. Shelled shrimp; finely  chopped

2 T. Dry sherry

 

While continuing to beat the eggs, add the salt, sherry, peas, and shrimp. Divide among 4 greased custard cups. Set the custard C. on a rack in a deep sauté pan or Dutch oven. Cover with a piece of wax paper. Pour boiling water down the sides of the pan to come one quarter of the way up the cups. Cover the pan and simmer so that the custard steams for about 20 minutes, or just until set. Do not boil. Serving Ideas : good with stir-fried vegetables NOTES : If fresh peas are not available use thawed frozen.

 

 

Yield:

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Chicken Cordon Bleu Packets

Chicken Cordon Bleu Packets

4 boneless skinless chicken breast halves

1/4 C.  mayonnaise or salad dressing

1 T. Dijon mustard

4 (1 oz.) slices cooked ham

4 (1 oz.) slices Swiss cheese

 

Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. working from center, gently lb. chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In small bowl, combine mayonnaise and mustard. Cut four 18×12-inch pieces of heavy-duty foil. Place 1 chicken breast half on each; spread about 1 T. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese. Wrap each packet using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.

 

Yield:

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Candied Bacon

Candied Bacon

1/2 C. firmly packed brown sugar

2 T. prepared mustard

1 lb. thick-cut pork bacon

 

In a large frying pan over medium-high heat, slowly cook bacon until crisp (you’ll probably have to do this in batches); drain the fat each time. Remove from pan and place cooked bacon onto paper towels. After draining fat for the last time, reduce heat to low and put all the bacon back into frying pan. Drizzle sugar and mustard mixture over bacon, tossing with a fork to coat. Remove from heat and transfer onto a serving platter.

 

Yield:

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Candied Apples

Candied Apples

1 1/2 C. sugar

2 tsp. vinegar

2/3 C. water

1 package cherry Kool-Aid

10 apples

 

Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool.  Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield:  10 Candied Apples.

 

Candied Almonds

Candied Almonds

1 Egg White
2 cups whole Blanched Almonds
1/2 cup Granulated Sugar
1 1/2 tsp. Cinnamon
Pinch Salt
1 Tbs. Butter, melted

In a small bowl, beat the egg white until frothy. Add the almonds and stir gently to coat completely. Drain any excess egg white from almonds, and set aside. In a medium bowl, combine sugar, cinnamon, and salt. Add the drained almonds, and coat completely. Prepare the grill for low to moderate heat. Place nuts in a single layer in a large foil pan. Place the pan in the center of the cooking grate. Grill for about 15 minutes, turning the nuts once halfway through the grilling time. When nuts turn a dark brown, brush with butter to coat  completely. Let cool before serving, and enjoy.

 

Candied Citrus Peel

Candied Citrus Peel

citrus-peel-su-1683581-l3 C. citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits

12 C. cold water

2 1/2 C. sugar

1/2 C. honey

1 3/4 C. boiling water

 

Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 C. cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 C. fresh water. In a large saucepan, combine 1 1/2 C. sugar, honey and boiling water.  Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.  Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 C. sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.

 

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

½ cup Greek olives, pitted and chopped

½ cup jarred red roasted peppers packed in olive oil, chopped

2 tablespoons red wine vinegar

4 ounces buffalo mozzarella, thinly sliced

3 large whole-wheat pitas

 

Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 3 servings

Calories: 232

Fat: 4g

Fiber:

 

 

Buck Rarebit

Buck Rarebit

2 large eggs

2 slices of your favorite bread

1/4 pint milk

1 T. plain flour

1 tsp. mustard powder

1 oz. butter

2 oz. sharp cheddar cheese — grated

1 very small dash of vinegar

1 C. baked beans in tomato sauce (about 3/4 of a 16 oz can)

Salt and pepper to taste

 

In a medium sauce pan, whisk together milk, flour, mustard and butter, then slowly bring mixture to a boil, continuing to whisk until mixture thickens. Let simmer for 1 minute, and then stir in half of the cheese and any seasonings you like. Set aside. Preheat the oven to 375 F. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Meanwhile, empty the beans into a pan and bring to the boil, simmer for 2-3 minutes, stirring occasionally. Crack the eggs onto two saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3 to 4 minutes, depending on how you like your eggs cooked. Meanwhile, toast the bread. Arrange the toast on two heatproof serving plates, top with the baked beans, then a place a poached egg on top of each. Spoon over the cheese sauce, then sprinkle over the remaining cheese. Place the whole plate in the oven (or better yet, a toaster oven) at about 375 F. and cook for 2 to 6 minutes, until golden.

 

 

Yield:

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BLT Pasta Bake: Bacon, Leeks, and Tomatoes

BLT Pasta Bake: Bacon, Leeks, and Tomatoes

Coarse salt

1 lb elbow macaroni

1 T. extra-virgin olive oil

8 slices bacon, coarsely chopped

2 large leeks, trimmed of roots and dark green tops

coarse black pepper

3 T. unsalted butter

3 T. all-purpose flour

1/2 tsp. cayenne pepper

1 tsp. paprika

3 C. whole milk

1 C. chicken stock or broth

3 1/2 C. grated gruyere cheese

1 T. Dijon mustard

1 pint cherry tomatoes

3/4 C. plain breadcrumbs

 

Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente. While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp. While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes. To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 C. of the grated cheese and the mustard. Set aside. Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve. Preheat the broiler. Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste. Transfer the pasta to a baking dish. Combine the remaining ½ C. of grated cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

 

 

Yield:

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Beef Stew with Turnips & Greens

Beef Stew with Turnips & Greens

1/4 C. olive oil

2 yellow onions, finely chopped

2 oz. bacon or pancetta, finely diced

3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes

1/4 C. all-purpose flour

4 garlic cloves, minced

6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni

1 1/2 C. dry red wine

3 C. beef broth

1 Tbs. tomato paste

1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips

Salt and freshly ground pepper, to taste

 

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

 

 

 

 

Yield:

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