Category Archives: Fish / Chicken

Re-Post: Cilantro Citrus Garlic Chicken Slow-Cooked

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 I had to share this delicious recipe with you from Unwind Cooking. 

It is full of goodness from the herbs, garlic and citrus.  If you can use fresh, organic herbs instead of dried.. all the better.  But even dried herbs retain their antioxidant richness, and citrus is awesome. 

Choose organic ingredients, and chop the lemons into bite size pieces, because you want to eat the whole fruit.. there is HUGE health benefit to eating the pith and rind of citrus fruits.

Cilantro Citrus Garlic Chicken Slow-Cooked

Posted by ⋅ January 16, 2013

Citrus Cilantro Garlic Chicken Crock Pot

Cilantro Citrus Garlic Chicken

This chicken only gets better the next day when you can make them into shredded chicken tacos with guacamole. But no need to shred because the chicken falls apart nicely.

Cilantro Citrus Garlic Chicken Slow-Cooked.

Baked Almond-Crusted Cod in Big Boss Oil-less Fryer

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Quick dinner tonight.  Didn’t get started until 6:10pm!  Luckily, I had taken 4 Wild Caught Cod fillets out of the freezer last night.  I had a bunch of green beans, a spaghetti squash and 4 sweet potatoes waiting to join in a meal, and tonight was the night.

Almond meal has figured heavily in many recipes lately.  From cakes to cookies to my creation this evening.

So here’s how it went…

I steamed the green beans then added some garlic salt, pepper, a bit of e.v. olive oil and lemon juice.

Then I steamed the spaghetti squash, then scraped the insides into a pan, added some coconut milk, touch of salt, date sugar, cinnamon and a dash of turmeric. While that was re-heating on low, I sliced the sweet potatoes into strips, tossed them in olive oil, salt, Aleppo pepper and a dash of sumac.

Sweet potato fries Big Boss

The potatoes cooked in the Big Boss Fryer first… (10 minutes per batch).

Then I prepared the fillets:

Baked Almond-Crusted Cod

  • 4 Cod fillets
  • 1 Tbs. EV Olive Oil
  • 3/4 c. Almond Meal
  • 1/4 c. Rye Flour (substitute with Brown Rice flour for GF)
  • 2 Tbs. chopped organic Parsley
  • 1 Tbs. Nutritional Yeast
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Paprika, to taste

Rub fillets with olive oil on both sides.

Mix dry ingredients in a flat dish.

Big Boss Fish prep

Cod coated in almond meal, rye flour, parsley and spices

Dip fillets in mixture to coat, then place on tall rack of Big Boss Oil-less Fryer, or preheat oven to 400º F.

Big Boss Fish

Cod baking in Big Boss Fryer

Set timer for 12 minutes (14 if fillets are  thick).  Bake at 400º.  Watch so that crust does not burn.

Squeeze lemon on top and serve with veggies and baked sweet potato fries!  Voilà! Dinner.

Big Boss Fish 2

Baked Almond-Crusted Cod

~ To Your Health! ♥

 

 

Spring Blossoms and My Tasty Tuna-Salmon Salad

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Two days ago my co-worker brought a lovely, arrangement to the office.  She cut branches from one of the early blooming trees in her back yard, and simply placed them in a large glass vase with a pink bow to match the vibrant color of the tiny blossoms.  It lifted the atmosphere in seconds, as only flowers can do.

pink blossoms

Awesome pink blossoms

I got home HUNGRY today, after rushing to an appointment straight from work.  My 17-year old was home, and stated he was just as famished.  So we threw together one of our favorite quickie snacks… an upgraded Tuna Salad.

Just a little chopping of ingredients on hand, a few spices, dressing and Voilà…

My Tasty Tuna-Salmon Salad

This light meal features:

  1. Healthy fats
  2. High fiber
  3. High protein
    PLUS
  4. Onions are a major source of a Quercetin, a super-antioxidant
  5. Parsley (one of the world’s seven most potent disease-fighting spices) is an antioxidant, anti-bacterial, immune booster, powerful kidney healer, and enriches the liver!
  • 1 can Light meat, dolphin-safe Tuna in water, drained
  • 1 – 7.5 oz can Wild Salmon, drained
  • 3 – 4 organic Green Onions, chopped
  • 1/4 c. organic Red Onion, chopped
  • 1/4 c. organic Parsley, chopped
  • as many Black Olives as you like, chopped
  • 3 Tbs. or more organic Bread and Butter pickles, chopped
  • 1 Hi-Omega-3 organic Egg, boiled and chopped
  • 1/2 organic Red Apple, chopped (opt.)

Dressing

  • 4 – 5 Tbs. Vegenaise
  • 2 tsp. Mustard (I like spicy Dijon, choose your favorite)
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Celery Seed
  • 2 tsp. fresh Lemon Juice, Cider Vinegar or half and half
  • Sprinkle of Sea Salt
  • Dash of Cayenne (to taste)

In a large bowl mix all dry ingredients together.

In a separate glass bowl,  mix Dressing ingredients until well combined.  Add to dry ingredients and combine with wooden spoon.

Serve on toasted Gluten Free Chia Millet or other whole grain bread.  Top with Avocado and/or Tomato slices.

Can also be served in large organic Romaine Lettuce leaves.

Tuna Salmon salad

My Tuna Salmon Salad

~ In Good Heath! ♥

Smokey Paprika Chicken on a Bed of Corn

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A few months ago, my daughte, my finace and I walked into the Savory Spice Shop in downtown Santa Rosa.  The space was filled with mason jars and bins of spices, herbs, salts and creative mixes of all colors.

Drawn in like bees to flowers, we walked as if in a dream by the stacked shelves, reading the labels, commenting at varieties we’d never come across before, and asking for a taste of many of the offerings.  It was a cook’s fantasy excursion.

We were awestruck by the black Cocoa powder, that was so intense it blew your stockings off! The True Ceylon Cinnamon was amazing… sweet and rich. Many other spices drew our admiration, and one of the biggest winners for me was the Hot Smoked Paprika.  I fell in love with the rich smokey flavor that infused my senses.

We are going to use it in the recipe below, with some more common spices from your kitchen cabinet, to create a palate-pleasing elegant lunch.  This recipe was inspired by the chicken salad I had at ABC Kitchens in New York.

Hoda’s Smokey Paprika Chicken Salad

  • 4 organic free-range Chicken Breasts
  • 2 tsp. Hot Smoked Paprika
  • 2 tsp. Oregano
  • 1 tsp. Thyme
  • 1 tsp. Black Pepper
  • Salt to taste
  • 1 tsp. Coconut Oil for pan
  • 4 c. of organic Corn Kernels, best if freshly cut off the cob
  • 2 c. organic cherry Tomatoes, cut in half
  • 1 Tbs. organic unsalted Butter or extra virgin Olive Oil
  • Juice of 1 lime + 2 Tbs. water
  • 1/2 c. chopped organic Chives
  • 4 c. micro greens, or your choice of salad greens
  • 1 lime cut into quarters (opt.)

Make 2 crosswise cuts in each Chicken breast to allow spices to penetrate meat.

Mix all the spices in a bowl, and divide equally among chicken breasts, rubbing into the flesh.

Coat the bottom of a large sauté pan with coconut oil, and place over medium heat. Add chicken and allow to sear.  Turm over carefully with spatula so it doesn’t remain stuck to pan. Sear on other side.  Once lightly browned, turn heat to medium-low, cover and cook for 25 minutes, or until done.

In the meantime, place corn kernels in a medium pot over medium heat.  Add butter or oil, lime juice, water and 1/4 tsp. salt. Cook, covered for 15 minutes.  Remove from heat, add tomatoes and cover again.

Prepare 4 plates with micro greens.

When chicken is done, slice diagonally almost all the way through.  Allow to sit for 5 minutes.

Just before serving, scoop 1 c. corn over the greens in each plate, place chicken on top, and sprinkle all with the chives.

You can also squeeze a little lime juice on each chicken breast if you like.

Enjoy!  ♥

If You Wrap a Salmon in Seaweed . .

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Sounds pretty natural doesn’t it? A salmon gets chilly, so he reaches for the nearest seaweed and wraps himself in it. Nothing terribly exciting about that.. you’ve probably seen it in a cartoon.

Where it gets exciting is when the Salmon is in a dish on your counter, and you’re contemplating wrapping him in a blanket of seaweed before you pop him in the oven!

I literally stumbled, well…virtually speaking… on two recipes that sounded intriguing.  I love Nori, I like Wasabi with Nori, and I love Salmon! Salmon sushi

So I took the best of both recipes (in my own opinion of course) and the result is below.

If you try this DO WRITE and let me know how you liked it!

Wrapping the salmon helps seal in the yummy juices that develop, and the Nori adds both flavor and a boost of minerals.

Salmon Wrapped in Wasabi Nori

  • 1 Tbs. extra virgin organic Olive Oil
  • 1 Tbs. finely chopped organic Herbs: any combination of thyme, basil, garlic, parsley, mint
  • Salt and pepper
  • 2 8-oz. wild-caught Salmon fillets
  • 1 Tbs. Sesame Seeds (black or white)
  • 2 Tbs. organic Scallions (Green Onions)
  • 1 Tbs. minced Garlic
  • 4 tsp. organic Tamari sauce (opt.)pink salmon
  • 1 Tbs. Dijon mustard
  • ¼ tsp. Wasabi powder
  • 2 large sheets of Nori


Preheat oven to 450 degrees F. 

Mix oil, herbs, salt and pepper, sesame seeds, onion and garlic.  Rub salmon with mixture. 

Mix Tamari sauce, mustard and Wasabi together.  Spread on Nori with finger tips.

Place salmon, skinless side down, in the middle of the Nori sheet and wrap like a package so it is fully covered. The Nori will stick to itself and the fish. 

Place wrapped fish in a lightly oiled baking dish or better, lined with parchment paper.  Place in oven and cook 10 minutes for each inch of thickness.  Remove when done.

Serve with ginger flavored brown rice, and steamed organic broccoli.

~ Bon Apetit! ♥

Cloudy Days and My Healing Vegetable Chicken Soup

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I woke up to the sound of wind whipping through the branches of the Magnolia outside my window this morning.  Yesterday was 93º here in the East Bay of San Francisco, but the Sun was curiously absent this morning…perhaps resting after blazing  down on us so intensely just 18 hours before.

The howl of wind and scraping of branches against the roof, drew me  to the backyard for a quick look-see. Three of our cats greeted me..

Basheera came over to the catnip patch where I was standing and after allowing me to pet her she plunked down and chewed on some leaves, rubbing her face in the plant.

Basheera enjoying the catnip in a moment of sunshine

Butterball wandered over, but kept her distance since she and Basheera have jealous tiffs. She laid herself down within a stone’s toss.

Butterball acting like she didn’t really want my attention

And not to be outdone by those two, Chebi nonchalantly wandered over, displacing Basheera at the Catnip Bar, and having a quick ‘one to-go’.

The Lantana J planted are doing well in our garden circle. I so love that flower.. it carries wonderful childhood memories for me.

After a quick errand in my sleeveless dress, I realized the Sun had no intention of rising from its nap any time soon, and I was improperly dressed for the day. Tossing on a long sleeve T and my knock-around town gray yoga pants, I headed to the kitchen to make the only meal that will bring sunshine to my insides on such a day… a variation of my mother’s healing Chicken Soup!

Whenever any one in my family comes down with a cold, or is feeling a bit off, this soup is a miracle pick me up. In many cultures there seems to be a chicken soup recipe guaranteed to make you heal faster. Well this is mine. It has never failed us, and it’s easy and if you keep the basic spices the same, you can vary the veggies to taste.

Hoda and Ruby’s Vegetable Chicken Soup

  • 1/2 organic free range Chicken, cut into pieces, skin and bones included
  • 8 c. water (an use 2 cups green tea as part of liquid for added anti0xidants)
  • 1 large organic Cinnamon stick
  • 10 – 12 organic whole Cloves
  • 6 – 7 whole Allspice
  • 1/4 of an organic lemon
  • 2 – 3 tsp. Sea Salt, to taste
  • 2 organic Zucchini, chopped or sliced
  • 2 organic Carrots, chopped or sliced
  • 1/2 organic Cabbage, sliced
  • 1 large organic Kale leaf, chopped
  • 1 Tbs. organic Parsley, chopped

Place water, spices and piece of lemon in a large soup pot over medium-high heat. Bring to a boil.

Place chicken in pot and turn heat to medium. Cover and boil for 10 minutes. Lift lid and skim froth off if necessary. Turn heat to low, cover and simmer for 15 more minutes.

Skim froth off soup

Remove lemon chunk, and add veggies to pot, turn heat to medium until soup starts to boil again, then back to low. Cover and simmer until vegetables are done.. about 10 – 12 minutes. Remove from heat.

Veggies added to soup pot

Chicken pieces waiting to be shredded

Lift chicken pieces from soup, placing on lid or on a large plate.

When cool enough to handle, or with a knife and fork, remove skin and shred chicken into pieces. Discard bones and skin.

Shredded chicken for soup

Return chicken to the pot. Sprinkle a little cinnamon on top and serve!

Finished Veggie Chicken Soup

~ Sahtein! (Double health) ♥

When Chickens Wander to Vidalia

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It’s time to replace the old adage about “An Apple a Day” – with a new one –

“An Onion a Day”

While it may not win you more friends, it will relieve inflammatory bowel conditions and boost immune function, break down certain cancer-causing compounds, reduce the body’s absorption of cholesterol, AND also fight fungus!
 
In Georgia, where Vidalia onions are cultivated, the mortality rates from stomach cancer are about half the average for the United States. Also, the Chinese rank among the largest population of onion lovers, and guess what?  Their risk of getting stomach cancer is 40 percent lower than it is for people who shy away from them.
So let’s add onions to our recipes with generous abandon.

Roasted dinner


Chicken and Vidalia Onion Casserole

Preheat oven to 350ºF, 175ºC.
  • 4-5 Boneless Organic Free Range Chicken Breast halves, cut into quarters
  • 1 Tbs. Extra Virgin Olive Oil
  • Cold-pressed organic Coconut Oil (to coat casserole)
  • 3 organic Sweet Potatoes, peeled and sliced 1/4″
  • 4 c. organic Vidalia Onions, chopped
  • 3 c. organic Portobello Mushrooms, sliced
  • 1 c. Almond Milk
  • 2 Tbs. Brown Rice Flour
  • 1 Tbs. Worcestershire Sauce
  • Sea Salt, Black Pepper, and Paprika, to taste
  • Dash of Cayenne, opt.
Rinse chicken and pat dry.
Over medium heat, lightly sauté chicken breasts in oil and drain on paper towel.
Grease a 2-quart casserole with coconut oil.
Mix milk, rice flour, Worcestershire sauce together.
Layer sliced potatoes, onions, mushrooms and chicken. Top with milk mixture and sprinkle with salt, pepper, and paprika.
Cover tightly with lid or foil (not touching chicken) and bake at 350° for 1 hour.
Serve with whole wheat bulgur, quinoa, or wild rice Pilaf.
~ To Your Health! ♥

Slow-Cooker Chicken Curry – the Cancer Fighter

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I think I could eat Curry 4 times a week and not tire of it.  There are so many variations that one could easily not repeat a combination of ingredients in months! I add a palm-sized piece whole wheat garlic Naan on the side, (instead of rice) and it’s close to heaven…

This recipe is full of Cancer-fighting ingredients, and is oh-so good!

Recipe

  • 1 tsp. each salt, Black pepper, Cumin, Coriander, and ground Cardamom
  • ½ tsp. each Cinnamon, ground Cloves, and Turmeric
  • 3 – 4 boneless, skinless organic Chicken Thighs (@ 1 lb.)
  • 4 boneless, skinless organic Chicken Breasts (@ 2 lbs.)
  • 1 large organic Sweet Onion, sliced and separated into rings
  • 3 medium Carrots, sliced thin
  • 2 large Sweet Potatoes, peeled and cubed
  • 1 can (8oz) Water Chestnuts, drained
  • 2 c. low-salt fat-free organic Chicken Broth
  • ½ c. Coconut Milk
  • 1-½ Tbs. Curry powder
  • 1 Tbs. fresh squeezed Lemon Juice
  • 1 tsp. sea Salt
  • ½ tsp. crushed Red-pepper flakes
  • 2 Tbs. finely chopped fresh Ginger
  • 1 organic Garlic clove, minced
  • 2 c. organic Broccoli Florets, cut into bite-size pieces
  • ½ c. plain soy Yogurt
  • 1/3 c. fresh organic Cilantro, chopped

To make spice rub: In a small bowl combine the salt, pepper, cumin, coriander, cardamom, cinnamon, cloves and turmeric. Set aside.

Rinse chicken and pat dry. Place in a large bowl. Sprinkle spices over the chicken pieces and use your hands to thoroughly mix rub in.  Cover bowl and place it in the refrigerator for 1 hour.  Remove chicken from fridge.

Dry Rubbed Chicken Breasts

Cover bottom of slow cooker with the onion. Sprinkle carrots over onions and top with sweet potatoes and water chestnuts.

In a bowl, whisk together the broth, coconut milk, curry powder, lemon, salt, red-pepper flakes, ginger and garlic. Pour half of the broth mixture over veggies in slow cooker.  Place chicken on top of veggies, and pour the rest of the broth over the top.

Cook on High for 3 hours, or low for 4 – 5 hours, until chicken is cooked through. Place broccoli on the top for the last 15 minutes of cooking.

At end of cooking time, remove the chicken and place in large bowl. Skim fat from the surface of the broth.  Gently stir in the yogurt.

Pour curry sauce over the chicken, sprinkle with cilantro, and enjoy!

Makes 6 servings

~ To Your Health! ♥

When did Waldorf Creep into my Sandwich?

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Many times you may be on the go, and just want to reach into the fridge and grab a quick (but healthy) ‘something’ to have for lunch.  It could be a morning when you’re rushing off to work, or a busy weekend with no time to sit down. You can relate to that I’m sure.

With summer around the corner, a cold meal is welcome.

Chicken Salad is a healthy alternative to other fillings (since processed meats are a No-no!, and you don’t want to have canned tuna more than once a week at most …thanks to mercury content).

I love the combination or sweet and savory, and adding low-sugar fruits to a sandwich is both tasty and smart! I have been known to add slightly under-ripe chopped pears to my tuna salad, or on the flip side… a dill pickle to my peanut butter! (I know, I know, I hear it all the time from my kids and J… “yecchh”… but ever since I was 15 I loved this combo.  Back then it was a home-made pickle, but an organic Dill will do the trick if you dare try it!)  :)

Enter Waldorf Chicken (or Tofu) Salad…

Anytime you have leftover cooked chicken, set some aside to make this salad.  It keeps for 2 – 3 days, and if you finely chop the ingredients you can serve it with whole wheat baked pita chips as a snack.

Waldorf Chicken Salad Sandwich

  • 2 cups cooked organic Chicken, diced (or 2 cups grilled or barbecued Tofu for Vegan recipe)
  • 2 tablespoons Apple Cider vinegar
  • 2 medium organic Granny Smith Apples, unpeeled and chopped
  • 1/2 cup organic Grapes (halved)
  • 2 organic Celery Stalks, thinly sliced
  • Shredded organic Green Leaf or Romaine Lettuce
  • 1/2 cup chopped Pecans or Walnuts
  • 2 Tbs. organic whole Cranberry Sauce (opt.)
  • 1/2 cup Vegenaise
  • ¼ tsp. Black Pepper
  • Dash of Curry

In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread, Udi’s Gluten Free Chia bread, tucked in a whole wheat pita pocket, or atop salad greens.

~ To Your Health! ♥

Wrap It – à la Mediterranean

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They’re easy to transport, easy to make, inspire creativity, and are fun to eat… I’m talking about Wraps.

Many Seaside Cafés along the Lebanese stretch of the Mediterranean offer a variety of Pita bread wraps.  Our loaves there are the size of large tortilla shells, so they lend themselves to substantial lunch fare.

Two of the most popular are Falafel, of course, and roasted chicken with pickles and a thick Garlic Aioli we call ‘Thoum” which literally means garlic.

Below is a wrap that integrates a North African ingredient with a tasty chicken-hummus (or you may substitute BBQ’d tofu) filling.

Mediterranean Chicken Wrap Recipe

 Yield – 8 wraps

  • 1 cup uncooked whole wheat Couscous
  • 1/2 c. chopped Almonds, toasted
  • 1/2 c. golden Raisins
  • 3 c. cooked, shredded or thinly sliced Roasted or BBQ Chicken
  • 2 c. shredded organic Romaine Lettuce
  • 2 Tbs. diced organic Red Onion (opt.)
  • 2 Tbs. raw organic Honey
  • 1/4 . extra virgin organic Olive Oil
  • 1/4 c. organic Lemon Juice
  • 1/2 tsp. Cumin
  • 2 Tbs. chopped organic Parsley
  • 1 tsp. grated Lemon peel
  • Salt and pepper, to taste
  • 4 whole wheat Pita Bread pockets, split into 8 rounds (or 8 whole wheat organic Tortillas)
  • 1 c. Hummus

Cook couscous according to package directions.

In a medium bowl, gently combine couscous, almonds, raisins, chicken or tofu, lettuce and onion.

In a small bowl, whisk together honey, olive oil, lemon juice, parsley, cumin and lemon peel. Season with salt and pepper.

Mix 1/4 cup dressing into couscous mixture.

To assemble wraps, lay bread split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round.

Drizzle with 1 tablespoon dressing.  Fold up bottom and then sides to wrap.

~ Sahtein! ♥