Feeds:
Posts
Comments

Archive for the ‘Garlic’ Category

This is a recipe I posted in my other blog. I found years ago in a magazine: the flavors in this dish are wonderful, it’s fragrant and extremely aromatic. Please note, though, that for optimal results, it’s very important that you simmer it covered in very low heat for 45 minutes. For the elimination diet purposes, I am skipping the chili powder.

I served it with Chickpea, Zucchini and Quioa Pilaf (see the recipe here).

(more…)

Read Full Post »

I just wanted something to go with the Chicken Tagine. You may have noticed I am in my red quinoa phase. LOL, I go through phases with one ingredient then I forget about it for a long time. I also used some left over black lentils but these are totally optional. Garbanzos sound like a good match to quinoa, and what about something “green”… zucchini perhaps?

Since the Chicken Tagine is very rich in flavors, I wanted a dish that tasted almost “neutral”, so I decided not to add any herbs or spices, just a pinch of cinnamon. But if you are making this dish “standalone” I would recommend adding some lime, lime rind, parsley and cilantro.

(more…)

Read Full Post »

If you are making white fish, follow the recipe below. If you are making salmon, as I am, skip the lemon and the garlic powder: salmon has a strong flavor and we don’t want to overpower the dish by mixing too many strong flavors. The crust was very crumbly and it was kind of falling apart and the taste of almonds was not so evident. I think the results of breading the fish with garbanzo flour like in the Garbanzo Flour Crusted Cod, Yucca Root Puree, Collard Greens recipe were much better. However, the taste of the almond crust is really delicious the next day…

I served it with garlic broccoli rabe (rapini) and some left over Hoppin’ John.

(more…)

Read Full Post »

This is a very versatile dish: you can use a variety of vegetables. The list of vegetables in the recipe below contains the produce that was fresher at the store. Mix white, yellow and green vegetables. I used broccoli rabe instead of broccoli as it was on sale. Broccoli rabe  or rapini is bitter and pungent, for me, similar to mustard leaves.

Serve the Chicken Stir Fry with brown rice or soba noodles.

(more…)

Read Full Post »

The vegetable broth I used has a yellow color, which I think turned the soup prettier. If your broth is transparent, you may want to add some chopped carrots to the ingredient list. Add them with the kale.

(more…)

Read Full Post »

I took advantage of the broiler while the chicken was cooking and cooked some green beans at the same time. Put them in a baking pan, drizzle with olive oil and sea salt. Broil them for about  10 minutes, tossing them once or twice, until they start browning. I also made more Japanese Style Napa Cabbage and Cucumber Salad to go with it.

(more…)

Read Full Post »

I came across a beautiful wild sockeye salmon and I had to buy it. The fish was so beautiful that I think the only way to cook it in order to enhance its flavor is the tea-smoked process. Tea-smoking is delicious, super easy and fast: see the recipe here. I added fresh dill to the fish and to the pesto brown rice pasta that I served on the side.

Read Full Post »

« Newer Posts - Older Posts »