Food
March 10th, 2010
 Oriental Stir Fry from Italian Leftovers This is a second healthy meal using the purposefully created leftovers from a Mediterranean meal, minus the pasta.
Ingredients: leftover vegetables and chicken saute (two days old, max) extra virgin olive oil, 1/3 cup coconut milk, 1/2 orange, 1 tbsp fish oil, 1 tbsp red curry paste, 1/4 cup dry whole grain basmati rice, cashews.
Pour the cook a glass of wine.
Preparation: cook rice 35 minutes in salted water, drain and cover to finish; stir fry rice in olive oil, curry paste and fish oil; add leftovers to mix with coconut milk and heat; squeeze 1/4 orange into wok and stir.
Serve on 8″ plates with 1/4 orange and chopsticks.
Serve with a hearty white wine.
March 9th, 2010
Ingredients: two boneless skinless chicken breasts, Trader Joe’s 21 Salute and garlic powder, 1/4 cup whole wheat penne, one large onion, one red pepper, three medium zucchini, sheep cheese, pepitas, 8 cloves garlic, tarragon, black pepper, marjoram, extra virgin olive oil.
Pour the cook a glass of wine.
Preparation: fry chicken breasts coated with Trader Joe’s21 Salute and garlic powder in lots of olive oil, chop vegetables large pieces, cook penne al dente while you fry the vegetables in lots of olive oil with tarragon and marjoram; add cubed fried chicken. Drain pasta and cover 1/2 of an 8″ plate, add vegetable/chicken breast mix, top with sheep cheese, pepitas and ground black pepper.
Serve with your favorite hearty white or light red wine.
There will be leftovers of the vegetable/chicken mix. Reserve for tomorrow nights meal!
March 7th, 2010
 Simple dinner built around Claire's many grained bread Ingredients: extra virgin olive oil, fresh asparagus, pack of cards size serving of wild salmon, Claire’s many grained bread, olive oil, balsamic vinegar, 4 cloves garlic pressed, tarragon, Trader Joe’s 21 Salute, sea salt, ground pepper.
Pour the cook a glass of wine.
Preparation: Claire bakes her no knead many grained bread; I can’t be more specific because she makes it differently each time, which is part of the adventure! Steam the asparagus while frying the salmon in extra virgin olive oil, sprinkled with tarragon and fresh pressed garlic. Make dipping oil/vinegar mix adding Trader Joe’s 21 Salute and pepper. Arrange on an 8″ plate, sprinkle asparagus with sea salt and serve with wine. Dip the bread liberally in the olive oil/balsamic.
This is simple, quick and healthy nutritious. If you’re in a motorhome you probably don’t want to bake bread, but even Wal*Mart has some good artisan breads. Don’t be tempted by the white stuff!
If you haven’t noticed, these recipes are all very healthy. Don’t let that put you off. This kind of eating is much more satisfying than processed foods, white flour, sugar, bad fats, and the 8″ plate will soon seem plenty big; the pounds will melt away, the cholesterol numbers go down, and you’ll avoid type 2 diabetes. Enough preaching. Enjoy.
March 1st, 2010
Ingredients:
Leftover cooked chicken breast, 1 cup broccoli, 2 smallish zucchini, half an onion, 1/2 red pepper, five cloves garlic, 1/2 cup whole wheat penne pasta, tree nuts of choice, crated sheep cheese, one egg, olive oil, seasoning of your choice (be creative).
Pour a glass of wine for the cook.
Preparation:
Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end. Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.
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