Oh. Man.
I'm moving away so I had to think about how to re-create my favorite dish at Mexico in Atlantic City: The Chicken Enchildas Verde aka Chicken Suizas.
I saw some very elaborate recipes. Here's the one I came up with. It's gluten free, hormone free, soy free.
1 large roasted chicken breast (organic) shredded
a package sprouted corn Ezekial corn tortillas
one package Applegate Farms Monteray Jack Cheese slices
one large jar green salsa or green enchiladas verde sauce (somehow I like the salsa better than the Frontera green chile sauce, but it's totally fine too).
Heat oven to 350F
Pour some of the sauce in a glass pie plate.
Roll some shredded chicken and part of a slice of the cheese in a tortilla.
Put it seam side down in the plate. Make six total.
Pour the rest of the salsa/sauce over the rolled up tortillas.
Put the remaining cheese over the top. (I think somehow that particular package of Monteray Jack is the exact right amount of cheese. Last night I tried a 12 ounce package of shredded Monteray Jack--"Hormone Free"--and it's a bit saltier and well, it's just too much cheese.)
Put the plate in the oven for 30 minutes. Let cool for 10.
I ate this for dinner. Then I ate the rest for lunch. Good with beans and rice, or eat a salad for Pete's sake.
Sunday, April 29, 2012
Monday, April 23, 2012
Thyroid Sources
A Gluten-Free diet made my antibodies go way down, very quickly, after I was officially diagnosed with Hashimoto's Thyroiditis.
Better Batter flour is the best alternaflour I've found. I buy it off amazon.com.
Kale salad is pretty tasty. Actually, I just steam organic kale, throw it in a bowl, put some Celtic Salt on it, lemon and olive oil and some of the dried kale powder from the health food store. Makes me feel good!
Read this and I like what it says about adrenals being connected to the thyroid. Restoration and self-care are good ideas too.
Another thing to think about is the ecology of your digestive system. If you take anti-biotics pretty regularly, it just doesn't help your digestion. I drink kefir almost every day (no sugar) over fruit or with some nuts in it.
That's what I got for now. I'll post more as soon as I come up with something tasty.
Tuesday, April 17, 2012
Chicken and Kale in Tomato Sauce alla Pappligna
1-2 grilled chicken breasts in lemon and olive oil, diced
half a head of organic kale, ripped into bite sized pieces and washed
1 24 oz can tomatoes chopped
one small onion, diced
olive oil
bay leaf
basil
pinch of sugar
pinch of Celtic salt
Organic brown rice
Now that I'm on this infernal thyroid health diet, I've had to get clever. And what is annoying is that I'm having an allergic reaction to this meal, but I usually eat all of these things with no effect except I've never eaten this organic rice before.
Brown the onion in a generous amount of olive oil until clear.
Add the can of tomatoes, the juice from the can, the bay leaf, the basil, pinch of sugar and pinch of salt.
Let stew for a while.
Add the chicken and let it all cook down for about 20 minutes.
When you are about two minutes from eating, add the kale and let it wilt a bit until it's bright green and soft.
Serve over brown rice. This is really tasty. I wolfed it down when I was feeling really bad. Now I feel good, but itchy.
half a head of organic kale, ripped into bite sized pieces and washed
1 24 oz can tomatoes chopped
one small onion, diced
olive oil
bay leaf
basil
pinch of sugar
pinch of Celtic salt
Organic brown rice
Now that I'm on this infernal thyroid health diet, I've had to get clever. And what is annoying is that I'm having an allergic reaction to this meal, but I usually eat all of these things with no effect except I've never eaten this organic rice before.
Brown the onion in a generous amount of olive oil until clear.
Add the can of tomatoes, the juice from the can, the bay leaf, the basil, pinch of sugar and pinch of salt.
Let stew for a while.
Add the chicken and let it all cook down for about 20 minutes.
When you are about two minutes from eating, add the kale and let it wilt a bit until it's bright green and soft.
Serve over brown rice. This is really tasty. I wolfed it down when I was feeling really bad. Now I feel good, but itchy.
Saturday, February 25, 2012
Rice recipe from a very amazing poet...
1 very large (or two small) garnet sweet potatoes
1 very large regular potato
4 carrots
4 large yellow onions
1 head of cabbage
1 lb. sauerkraut
4 C short grain brown rice
8 C water
4 TB rubbed sage
2 TB dried spring onion
1 TB Hungarian paprika
1 TB dried cayene
1 TB black pepper
1 TB dried rosemary (powdered)
1 TB dried celery seed (powdered)
2 sticks of Earth Balance vegan butter
3 LB of vegan sausage
Night before cooking: dice sweet potato and regular potato into small cubes. place in bowl. sprinkle half the sage on top. then pour the juice of the sauerkraut on top. then lay the sauerkraut on top. leave on the counter over night.
Next day add rice and water to a large pan, let soak for at least one hour.
On low heat one stick of Earth Balance. then add diced cabbage and onion.
in another pan on low heat the other stick of Earth Balance. then add the vegan sausage and black pepper.
When starting to cook rice add the potatoes, but NOT the sauerkraut juice or sauerkraut, that's for later. bring to boil, then turn down to low heat.
When cabbage and onion are cooked down add ALL the other herbs and spices. THEN add the sauerkraut and its juice. Continue to cook on low heat.
When everything is done cooking combine in a GIANT pot. Let sit covered for 15 minutes.
1 very large (or two small) garnet sweet potatoes
1 very large regular potato
4 carrots
4 large yellow onions
1 head of cabbage
1 lb. sauerkraut
4 C short grain brown rice
8 C water
4 TB rubbed sage
2 TB dried spring onion
1 TB Hungarian paprika
1 TB dried cayene
1 TB black pepper
1 TB dried rosemary (powdered)
1 TB dried celery seed (powdered)
2 sticks of Earth Balance vegan butter
3 LB of vegan sausage
Night before cooking: dice sweet potato and regular potato into small cubes. place in bowl. sprinkle half the sage on top. then pour the juice of the sauerkraut on top. then lay the sauerkraut on top. leave on the counter over night.
Next day add rice and water to a large pan, let soak for at least one hour.
On low heat one stick of Earth Balance. then add diced cabbage and onion.
in another pan on low heat the other stick of Earth Balance. then add the vegan sausage and black pepper.
When starting to cook rice add the potatoes, but NOT the sauerkraut juice or sauerkraut, that's for later. bring to boil, then turn down to low heat.
When cabbage and onion are cooked down add ALL the other herbs and spices. THEN add the sauerkraut and its juice. Continue to cook on low heat.
When everything is done cooking combine in a GIANT pot. Let sit covered for 15 minutes.
Saturday, January 7, 2012
Citrus Fruit Salad
This is vegan and gluten free and I made it up off the top of my head.
2 blood oranges
2 naval oranges
2 tangerines
2 regular oranges
1 heaping T powdered sugar (or less)
juice of half a lemon
grated nutmeg
grated lemon peel
dashes of cardamom
3 T coconut or to taste
1. Peel the fruit, get as much pith off as possible, pull apart sections and cut into thirds. Put in a bowl.
2. Add remaining ingredients. Mix well.
3. Garnish with lemon zest or coconut.
Mmm!
2 blood oranges
2 naval oranges
2 tangerines
2 regular oranges
1 heaping T powdered sugar (or less)
juice of half a lemon
grated nutmeg
grated lemon peel
dashes of cardamom
3 T coconut or to taste
1. Peel the fruit, get as much pith off as possible, pull apart sections and cut into thirds. Put in a bowl.
2. Add remaining ingredients. Mix well.
3. Garnish with lemon zest or coconut.
Mmm!
Saturday, December 17, 2011
Here's the thing. I swore I wouldn't make cookies this year. Too bad for me. Too bad for my sleep. But of course I cannot turn down a chance at making cookies with the DiGiorgios. I approached this year's cookies with the edict: do the least amount of work possible. I also did all my cookies in the company of friends, making two batches with my friend Addie right after. We missed Ashlay.
Cookies 2011:
1. Peanut Butter Toffee Cookies. Made in advance. Annette loved them. Lesson learned: make one batch in advance.
2. Black tea and orange shortbread. Dough can be made ahead and be first in line to get baked at cookie day.
3. No Bake Cookies. The best recipe -- I let it boil for 1.5 minutes. Perfect. Doesn't hog the oven.
4. Cocoa Nib Shortbread. The thing is, I didn't even read this recipe which calls for you to use a mixer and *happened* to be going to Addie's to try out the mixer she got for her wedding. Ha!
5. Moroccan Ghoribas. This cookie is not only really impressively beautiful, it is a cookie you can know is based on thousands of years of cultural history. It's a tried and true. I left the simply syrup glaze off cos I don't like sticky sweet things. But I do love almonds! Thanks James for putting up with the tiny food processor while you watched Car Wash on streaming. I first got excited about Macaroons when driving back with N. from NYC one day and reading this off my phone.He said he doesn't think he's ever heard me be so excited about anything besides Angry Birds.
Cookies 2011:
1. Peanut Butter Toffee Cookies. Made in advance. Annette loved them. Lesson learned: make one batch in advance.
2. Black tea and orange shortbread. Dough can be made ahead and be first in line to get baked at cookie day.
3. No Bake Cookies. The best recipe -- I let it boil for 1.5 minutes. Perfect. Doesn't hog the oven.
4. Cocoa Nib Shortbread. The thing is, I didn't even read this recipe which calls for you to use a mixer and *happened* to be going to Addie's to try out the mixer she got for her wedding. Ha!
5. Moroccan Ghoribas. This cookie is not only really impressively beautiful, it is a cookie you can know is based on thousands of years of cultural history. It's a tried and true. I left the simply syrup glaze off cos I don't like sticky sweet things. But I do love almonds! Thanks James for putting up with the tiny food processor while you watched Car Wash on streaming. I first got excited about Macaroons when driving back with N. from NYC one day and reading this off my phone.He said he doesn't think he's ever heard me be so excited about anything besides Angry Birds.
Thursday, August 11, 2011
Salad Nicoise
My mom made a very basic version of this with canned tuna when I was growing up. I had it in France in the 90's and this very version, but incredibly fresh, in Bed-Stuy in 2008. Made it last night (halved) without anchovies or capers (my mom will not finish the jar or cans of that). The directions on boiling the veggies is perfect. I intend to make this for entertaining guests since you can make it ahead. Thanks Tyler Florence
Ingredients
Vinaigrette:
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad:
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2
Directions
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
Ingredients
Vinaigrette:
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad:
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup nicoise olives
16 anchovy fillets
16 caper berries with stems
1/2 bunch fresh chives, snipped in 1/2
Directions
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
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