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PURE FOODS n' VIMALA'S KITCHEN

TURKEY POT PIE

 

Ingredients

U.S. Metric Conversion chart
  • 3 teaspoon(s) canola oil, divided
  • 1 cup(s) frozen small onions, thawed
  • 1 cup(s) peeled baby carrots
  • 10 ounce(s) cremini mushrooms, wiped clean and halved
  • 2 1/2 cup(s) reduced-sodium chicken broth, divided
  • 1/4 cup(s) cornstarch
  • 2 1/2 cup(s) diced cooked turkey, or chicken
  • 1 cup(s) frozen peas, thawed
  • 1/4 cup(s) reduced-fat sour cream
  • 1/4 teaspoon(s) salt, or to taste
  • Freshly ground pepper, to taste
  • 3/4 cup(s) whole-wheat pastry flour (see Tips & Techniques)
  • 3/4 cup(s) all-purpose flour
  • 2 teaspoon(s) sugar
  • 1 1/4 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) dried thyme
  • 1 1/2 tablespoon(s) cold butter, cut into small pieces
  • 1 cup(s) buttermilk, or equivalent buttermilk powder (see Tips & Techniques)
  • 1 tablespoon(s) canola oil

Directions

  1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
  2. To prepare biscuit topping and bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
  3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.

 

WINTER CHICKEN SALAD

Ingredients

3 large roasted chicken breasts, cut into bite-size pieces (about 3 1/2 cups)
3/4 cup roasted chopped walnuts
1/2 cup dried cherries
1 Belgian endive, thinly sliced
1/4 cup roasted walnut oil
2 tablespoons balsamic vinegar
Black pepper to taste
Smoked salt to taste
Frisée lettuce for serving

Method

Place chicken, walnuts, cherries and endive in a large serving bowl. In a small bowl, whisk the walnut oil into the balsamic vinegar and season with black pepper. Pour the vinaigrette over the chicken mixture and toss well to coat. Season the chicken with smoked salt and toss gently to combine all of the ingredients. Serve over a bed of frisée lettuce.

My Lunch Poolside/ Vegas
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photo: Vimala

 
 
 
 
Lobster and Crabmeat Salad Sandwish
with Sweet Potato Fries and Baby Greens Salad
 
In food processer chop finely
 
2 Stalks Organic Celery
1/2 purple Organic Onion
1 1/4 wedge purple Organic Cabbage
1 Organic Carrot
 
Put aside
 
In food processor
Mince two medium steamed lobster tails
Mince 6 oz of lump crab meat
 
Mix Veggie ingredients with lobster and crab meats, add
1/3 -1/2 cup Nasoyaise (Soy Mayo)
Salt and Pepper to taste
 
Spread on toasted whole wheat or five grain bread
Top with sliced Organic Tomatoes add  a few slices Soy Bacon
 
Juilanne  Organic Sweet Potatos and fry in Peanut Oil until crispy
 
 Organic rooftop baby greens with a spritzer of olive oil and rice vinegar
 

Chicken Strips
 
This is one of my son's favorite taste for chicken.  It's quick and easy.
 
3 organic
Chicken Breasts/ no skin, cut in thin strips
1/2 organic Red Bell Pepper, cut in thin strips
1/2 organic Sweet Onion, cut in thin strips
2-3 TBS.Olive Oil
2 Tsp.Garlic Powder
2Tsp.Chilie Powder
2Tsp.Cumin Powder
1/4 Tamari or Soy Sauce
 
Heat two tablespoons of Organic Olive Oil in a skillet on medium high heat, add the Chicken, Red Bell Pepper and Onion strips.  Sautee for ten minutes, then add two teaspoons each of garlic, chilie and cumin powders, stirring well. Cook another ten minutes on medium low heat.  Add 1/4 cup of Tamari, or soy sauce and turn the heat off the pan, stirring the mixture continuously for one minute.  Let rest for five minutes so all flavors can blend together, serve with mexican rice or with flour or corn tortillas.
 

CHICKEN ENCHILADAS
From Southern Living
We love this recipe.
 
3 cups chopped cooked chicken
2 cups (8oz.) shredded Monterey Jack Cheese with peppers
1/2 cup organic sour cream
1 4/5oz can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 8inch flour tortillas
Vegetable cooking spray
1 8oz. container of sour cream
1 8oz. bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, diced ripe olives, chopped cilantro
Stir together first five ingredients, Spoon chicken mixture evenly over each tortilla, and roll up.  Arrange in a lightly greased baking dish 13 x 9.  Coat tortillas with vegetable cooking spray.
Bake at 350degrees for 35 minutes or until golden brown. 
Stir together sour cream and taco sauce.  Spoon over hot enchiladas, and sprinkly with toppings.
We like to serve it with some salsa and dipping chips too.  We love it.

ASIAN STYLE CRAB CAKES WITH WASABI CAPER SAUCE
 
Serves 4
 
For Wasabi Caper Sauce
1/3cup soy mayo
2 TBSP drained bottled capers, chopped
2 to 3 teasp. wasabi paste
 
For Crab Cakes
 
2TBSP finely chopped leek/or onion
1 whole large egg, plus 1 yolk
1 1/2 TBS soy mayo
3/4 teasp spicy chinese mustard
1/2 red bell pepper finely chopped
1/2 teasp minced peeled fresh ginger
1 1/2 cups Panko (Japanese bread crumbs)
1 lb. jumbo lump crabmeat, picked over
About 2 cups veggie oil for frying.
 
Make wasabi caper sauce by stirring together all sauce ingredients and chill, covered, until ready to use.
 
Crab Cakes:
Make sure your leeks are clean before chopping
Whisk together whole egg, yolk, mayo and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup of
Panko.  Stir in carbmeat and chill, covered for one hour.  Divide mixture into 12 mounds and form into thick patties.  Spread remaining 3/4cup Panko in a shallow dish, then carefully coat patties, one at a time in the panko.
 
Heat 3/4inch veggie oil( we use Peanut Oil) in a heavy skillet or automatic FRYER to 350degrees.  Fry cakes until golden brown, 4 to six minutes.  Transfer to several layers of paper towels to drain.
 For presentation, put cooked crabcakes on a bed of lettuce and let everyone serve their own wasabi sauce.  Tripp likes extra sauce.
 

Enjoy some of these tasty recipes from our kitchen.

Broiled Fish with Citrus and Herbs


 

Get the health benefits of fish and the budget benefits of cooking at home by using these simple instructions. Feel free to substitute with other ingredients such as water and lemon juice or white wine for the orange juice, dried dill weed for the herbs, and capers or toasted crushed nuts or seeds for the olives.

Ingredients

3/4 cup 365 Everyday Value® Orange Juice
1/2 minced shallot
1/4 teaspoon dried tarragon
4–6 oz mild fish fillet(s) such as sole, tilapia or arctic char
1/2 teaspoon extra-virgin olive oil
Salt and ground black pepper, to taste
3 chopped pitted Kalamata olives (optional)

Method

Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15–20 minutes; cover and set aside.

Heat broiler. Sprinkle both sides of fish with oil, salt and pepper. Place on a foil-lined baking sheet and broil 5–6" from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half inch of thickness.

Use a wide spatula to transfer fillet to serving plate, spoon sauce on top and sprinkle with olives.

Nutrition

Per serving (about 11oz/320g-wt.): 270 calories (70 from fat), 7g total fat, 1g saturated fat, 75mg cholesterol, 880mg sodium, 23g total carbohydrate (1g dietary fiber, 16g sugar), 28g protein www.wholefoods.com

ROAST TURKEY

Serves 8

Many varieties of pears and apples are coming into peak season in November. Enjoy the fruit flavors with the crispy ginger coating on turkey. Glazes on meats not only enhance flavor, they improve texture and presentation, too.

Ingredients

1 (12- to 16-pound) turkey, neck and giblets removed
8 tablespoons (1 stick) butter, melted and divided
1 teaspoon salt, divided
1/4 cup lemon juice, divided
1 tablespoon grated ginger
1/4 cup brown sugar
2 pears, cored and cut into 1/2-inch thick slices
2 apples, cored and cut into 1/2-inch thick slices
1 small yellow onion, thinly sliced (optional)
8 dried figs, halved lengthwise
1 teaspoon chopped fresh or dried thyme
1/2 teaspoon black pepper

Method

Preheat oven to 375°F. Rinse turkey well and pat dry. Transfer turkey to a rack set inside a large roasting pan and brush all over with 4 tablespoons of the butter. Sprinkle all over with 1/2 teaspoon of the salt and roast, basting occasionally and tenting with foil if it gets too dark, 1 to 1 1/2 hours.

Meanwhile, make the glaze by whisking together 2 tablespoons of the lemon juice, 1 tablespoon of the remaining butter, ginger and sugar until well combined. Brush entire turkey with glaze and continue to roast, uncovered, until a thermometer inserted in the thickest part of the leg reads 165°F, about 30 minutes longer. Remove turkey from the oven and set aside to let rest for 15 minutes before carving.

Just after glazing the turkey, prepare the roasted fruit. Combine pears, apples, onions and figs in a medium bowl and toss with remaining 3 tablespoons butter, 2 tablespoons lemon juice, 1/2 teaspoon salt, thyme and pepper. Transfer fruit mixture to a greased 9- x 13-inch baking dish and roast, tossing gently halfway through, until softened and golden brown, about 30 minutes; transfer fruit to a serving dish. Drizzle turkey with pan drippings and serve with fruit on the side.

Nutrition

Per serving (about 11oz/304g-wt.): 560 calories (250 from fat), 28g total fat, 12g saturated fat, 170mg cholesterol, 410mg sodium, 27g total carbohydrate (3g dietary fiber, 20g sugar), 49g protein

I'll create pages similar to this one for the articles in my e-zine. I'll change the title of each page I create to reflect its specific content.

Since long blocks of text are difficult to read online, I'll break the articles up with pictures or clipart as appropriate.

Turkey Burgers with Roasted Red Pepper and Avocado Salsa

Serves 4

    Burgers
  • 1 pound ground turkey
  • 2 eggs
  • 1/2 cup + 2 tablespoons plain bread crumbs
  • 1/2 cup favorite cheese, finely grated
  • 2 tablespoons fresh basil, minced
  • 1/2 teaspoon freshly ground black pepper

    Salsa
  • 1 ripe avocado, finely diced
  • 1/2 pound roasted red pepper, finely diced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh basil, julienned
  • ¼ tsp or more habañero pepper, minced
  • sea salt to taste

Gently combine all ingredients for salsa. Set aside. Combine all ingredients for burgers; shape into 4 patties. Grill or bake patties until cooked through but still moist. Serve with salsa.

Nutrition Info

Per Serving: 420 calories, 24g fat (7g saturated), 30g protein, 20g carbohydrates, 211mg cholesterol, 473mg sodium
Exchanges: 1 fruit, 1 vegetable, 4 med. fat meats

Here's what we'll have for DINNER Sunday evening.
 
FISH BITES and FRIES
 
Sometimes we are not able to afford the fresh fish at the market.  It can be as high as $17. a pound these days.  What I do is pick the quick frozen COD prepackaged fish from the market's freezer section.  The best way I found to please my husband's refined palet is deep frying the fish.  It pleases all my boys. Tripp has always loved this recipe, especially in the summer time.  He is the one who named it Fish Bites..that's the only way he will eat fish.
 
Barely thaw the Cod.  Then slice it into bit size chunks.  I then scramble an organic egg and place the fish bites into the egg to soak.
Pour a cup full of Self Rising Corn Meal Mix onto a plate.  Fork each Fish Bite that is soaking in the egg mixture and coat it with the meal.  Place it on a separate plate.  Do all of them, then cover them with some extra meal, put them into the refrig to stay cool and firm.
 
The FRIES are pretty easy.  At this time you will want to turn your electric fryer on 355 degrees F , we use pure peanut oil.  It can be heated at very high heat, plus it carries Omega 3 fatty acids in it. It's the healthier way to fry foods.
Peel potatoes and sliced them into chunks that are bite size too.
Put them into a bowl of cold water adding a few ice cubes. This keeps the pototoes crisp and holds the starches in.
 
When the fryer has preheated it's time to cook.  I always cook the potatoes first, that way they don't taste like cooked fish.  Pour the water and ice off those potatoe bites and let drain, then place them into the fryer for 12 to 15 minutes.  Take out when golden browned and drain, add some sea salt or some veggie salts.
 
At the same temp, place your FISH BITES into the fryer and allow them to cook for 10 to 12 minutes.  Take out and drain.  I serve these delicious bites with little individual bowls of fresh squeezed lemon juice for dipping. 
 
If you know me, then you know I'm gonna have something fresh and green to go with my fish.  A salad or a slaw.  I'll cute sweet organic carrot sticks for the boys too.
 

Tom's Recipe ......prepared for a special occasion.
  Shellfish and Mushroom Saute
 
Serves Two Romantically, especially with a cold Pinot Grigio
 
Serve with flavored rice after small Caesar or Butter Lettuce Salad on the side - dish can be served all year round.
 
24 medium schrimp, peeled and deveined (do not soak in water)
2 lobster tails, meat removed and sliced
6 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 small finely diced onion
4 cloves of garlic minced
1 tablespoon of cilantro minced
1 1/2 cups of mushrooms (Baby Bellas) chopped
1 teaspoon seafood seasoning
1 teaspoon all-purpose flour
2/3 cup dry white wine (Pinot Grigio)
 
Sprinkle shrimp and lobster meat with seafood seasoning and lighly dust with flour.
 
Melt butter with olive oil in medium to high saute pan.  Saute onions and muchrooms for 5-6 minutes.  Add garlic, cilantro and one teaspoon each of the seafood seasoning and the flour.  Add shrimp and lobster meat.  Gradually stir in the wine and cook, stirring gently, until the shrimp and lobster are done, about 4-5 minutes.
 
Serve on a bed of rice, flavored with sesame and ginger seasoning, pine nuts, golden raisins and green peas, and enjoy!