Thursday, January 27, 2011

Southern Fried Chicken vs Oven Fried Chicken

Fried Chicken
Oven Fried












There's no argument here, everyone agrees that oven fried chicken is healthier simply because it's not boiled in oil.  What they don't realize is that it can be just as scrumptious as fried chicken.   Alton Brown's recipe for fried chicken is one of the best I've en-counted.  Of course I have never tasted it, but I have made it numerous times and everyone thinks it's the best fried chicken they've ever tasted.  Yes Mr. Brown, you've outdone the colonel!

I took Alton Brown's fried chicken recipe and modified it a little to fit my needs.  So in the famous words of Alton Brown, now this is Good Eats (Uh, I changed that a little also)!

Oven Fried Chicken
  • 1 broiler/fryer chicken, cut into 8 pieces
  • 2 cups low fat buttermilk
  • 1 tablespoon +1 teaspoon sea salt - divided
  • 2 tablespoons smoked paprika - divided
  • 2 teaspoons garlic powder - divided
  • 2 teaspoons onion powder - divided
  • 1 teaspoon cayenne pepper or Cajun/Creole seasoning or ground chipotle pepper
  • 1 cup flour 
  • 1/4 cup cornmeal
  • 1 teaspoon thyme
Directions:
Place buttermilk, 1 tablespoon salt,  1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder,  cayenne pepper and chicken in a plastic container, shake thoroughly making sure seasoning is evenly dispersed throughout the mixture.

Refrigerate overnight or for 24 hours.

  • Preheat oven 350 degrees 
  • Line a cookie sheet with parchment paper or spray sheet lightly with oil and set aside.
  • Drain chicken in a colander, 30 - 45 minutes.
Combine flour, cornmeal, the remaining sea salt, smoked paprika, garlic powder, onion powder and thyme in a paper bag large enough to shake the chicken in.

Shake off any excess buttermilk then place chicken in the bag 2 - 3 pieces at a time.  Shake bag until chicken is coated then knock off excess breading.  Place chicken on the prepared sheet pan.

Space chicken in pan so that the pieces are not touching.  If pieces are too close, it will prevent the heat from circulating around the chicken and stop it from becoming  crunchy.

Bake in a 350 degree oven uncovered 45 minutes or if you are using a meat thermometer chicken is done when the internal temperature reaches 165 degrees.  There is no need to turn the chicken, both sides will brown.

At the end of the cooking period, remove pan from oven and away from the heat.  Let chicken rest undisturbed 8 minutes prior to serving.

Use tongs when handling the chicken so that you do not poke holes in it and release the juices prematurely.

Now tell me this chicken ain't finger licking good!

Soulful Eating
Mom

Sunday, January 23, 2011

Cabbage and Peppers

 8 - 10 Servings
Ingredients

1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped

Method
In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.


Soulful Eating,
Angelique and Joyce

New Age Greens

4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
Preparation:
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
Variations:
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.

Soulful Eating
Angelique and Joyce


1 Liquid smoke if you use too much will make your food bitter so be careful.


Saturday, January 22, 2011

The Worst "Free" Restaurant Food


Remember the story of Hansel and Gretel? How the witch of the woods lured them into her edible candy hut and gave them piles and piles of free food—just so she could fatten them up and turn them into stew?

Well, think about that old fairy tale the next time a waiter drops a plate of “free” food on your table. For years I've been recommending the best foods to buy, and warning about menu items that might make you fat. But our newest Eat This, Not That! research reveals that some of the worst dietary sins aren’t ordered at all. They just come to your table for free!

Plenty of mischievous food peddlers are happy to give you free food—food that’s certain to fatten you up plenty, if not land you in a big black cauldron. Whether it’s “bottomless” buckets or “endless” entrees or the breadsticks and salad at Olive Garden, freebies almost always consist of high-fat, high-carbohydrate munchies that won’t fill you up—after all, the restaurant wants you to buy more food!—but will fill you out.

Of course, I wouldn’t recommend shoving the waiter into an oven; restaurants do sort of frown on that kind of thing. But I would recommend shoving these free plates to the other side of the table, before you create a dietary fairy tale of your own: “Hansel and Regrettal.”
BreadsticksWORST "FREE" RESTAURANT FOOD #6: Fazoli’s Garlic Breadsticks
1 breadstick
150 calories
7 g fat (1.5 g saturated)
290 mg sodium
20 g carbohydrates

These free, unlimited breadsticks are a signature part of the Fazoli’s dining experience. Folks seem to love ’em: Googling “Fazoli’s breadsticks recipe” returns more than 3,000 results. And at only 150 calories each, how bad could they be? Well, each breadstick is the caloric equivalent of more than 7 Hershey’s Special Dark Chocolate Kisses. Eating one is a sensible indulgence—but try to eat just one! Appetizers are often the downfall of a diet: To see my point, check out this eye-popping Eat This, Not That! list of the 10 Worst Starters in America.
BiscuitsWORST "FREE" RESTAURANT FOOD #5: Red Lobster Cheddar Bay Biscuits
1 biscuit
150 calories
8 g fat (2.5 g saturated fat)
350 mg sodium
16 g carbohydrates

These Red Lobster staples come free with any entrée—and you can have as many as you want. Red Lobster’s website boasts of serving “almost 1.1 million” Cheddar Bay Biscuits every day. Add two of them to your Parrot Isle Jumbo Coconut Shrimp and your already-sizeable meal (880 calories) balloons to the caloric equivalent of more than a half-dozen Krispie Kreme glazed donuts! That said, keep far from Cheddar Bay, and Red Lobster is actually a nutritional safe harbor: Its menu is consistently one of the best in the country among chain restaurants. I'm always keeping my eye on the very best places for you to eat, and the often surprising places where hidden calories lurk. Get the scoop every day by following me right here on Twitter! or by signing up for the FREE Eat This, Not That! newsletter.

FriesWORST "FREE" RESTAURANT FOOD #4: Ruby Tuesday Endless Fries
396 calories
18 g fat
1,389 mg sodium
50 g carbohydrates

If you order a burger at Ruby Tuesday, you automatically get fries on the side—with infinite refills. A bargain, right? Sure, for your tailor: He’ll be making a lot of extra dough letting out your pants. A  single side of the chain's fries has more calories than a McDonald’s cheeseburger! That means every time you ask for a refill, you’re getting an additional visit from Mayor McCheese. And Ruby Tuesday doesn’t report saturated fat levels—a warning flag for those who like to know what, exactly, they’re putting in their bodies. In fact, two of Ruby's burgers make this Eat This, Not That! treacherous list of the 15 Worst Burgers in America.

ChipsWORST "FREE" RESTAURANT FOOD #3: On the Border Chips and Salsa
430 calories
22 g fat (4 g saturated)
52 g carbohydrates
460 mg sodium

Chips and salsa: Who could eat Mexican food without it? At On the Border, the answer should be you. This free starter has more calories than three White Castle sliders. That’s no way to start your meal anywhere, let alone at a restaurant where every single enchilada dish will cost you at least 1,000 calories. Good things come to those who wait: Eschewing the chips and sticking to your order will get you across this Border with less baggage around your midsection.

PancakesWORST "FREE" RESTAURANT FOOD #2: Denny's Unlimited Pancake Stack
Buttermilk Pancakes with Maple-Flavored Syrup (2 pancakes)
473 calories
4 g fat (0.5 g saturated)
1,196 mg sodium
103 g carbohydrates

They say breakfast is the most important meal of the day. They don't say, “Eat as much as humanly possible for breakfast.” And yet you’d think that’s what Denny’s has in mind with this deal. Just two buttermilk pancakes will cost you more calories than four full servings of Breyers Smooth & Dreamy Dark Chocolate Velvet ice cream—double or triple that, and you’ve ruined your diet for the day without paying a cent. The Denny’s press release announcing this promotion brags about the “value” they’re providing Americans: Not Americans who value their bodies! (If you're one of those folks, get easy, effective advice about foods to avoid--and the smart swaps you should go for instead to make the belly fat fall off--with the latest Eat This, Not That! 2011 book.)
Bonus Tip: Lose weight fast. Build muscle. Get out of debt. Whatever your resolution for 2011, here's your plan.

BreadsticksTHE #1 WORST "FREE" RESTAURANT FOOD: Olive Garden Bottomless Salad and Breadsticks 
Garden-Fresh Salad (1 serving with dressing)
350 calories
26 g fat (4.5 g saturated)
1,930 mg sodium
22 g carbohydrates

Breadstick (1 with garlic butter spread)
150 calories
2 g fat (0 g saturated)
400 mg sodium
28 g carbohydrates

Olive Garden wins the battle of the fattening freebies by a mile. The minute you sit down, you’re staring at bowls of bottomless breadsticks and “garden” salad. Bottomless, however, doesn’t describe what you’ll look like if you spend too much time grazing in the Garden. Just one serving of each will give you 25 percent of your day’s caloric intake, before you’ve taken your first bite of your actual meal. But wait: Aren’t salads “healthy”? Not in this Garden: The free salad alone has almost a full day’s worth of sodium. Unfortunately, Olive Garden is far from the only restaurant that’s really a dietary minefield. Check out this comprehensive slideshow of the 20 Worst Restaurant Foods in America.

Wednesday, January 19, 2011

Here Are 20 Reasons to add Turmeric to your Diet

Turmeric Root


Ground Turmeric










1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier?
7. May prevent and slow the progression of Alzheimer's disease by removing amyloid plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduce its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Contraindications: People with gallstones or bile obstruction should not use turmeric. Though pregnant women often use turmeric, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html  
Angelique
We buy our turmeric from the local Middle Eastern or Asian market where it is  economically priced.  Mom and I drink turmeric tea every night before going to bed.  I like mine with a little agave for sweetness and mom drinks hers plain.   Mom is going to leave you with the recipes for turmeric tea and her famous curry powder.
Mom
Remember that turmeric is seasoning, so use it as such, in your eggs, rice, vegetables on your chicken and fish.  It's great for adding color as well as taste to your food like paprika. 

Turmeric Tea
4 cups water
2 teaspoon turmeric powder
1 teaspoon ginger powder

Bring water to a full roaring boil.  Add the turmeric and ginger.  Let steep for 10 - 15 minutes.  Strain the tea into a cup


Curry Powder
Yields 3/4 cups 
5 dried cardamom pods
3 Tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons black mustard seeds
1 teaspoon black peppercorns
½ teaspoon whole cloves
2 tablespoons ground turmeric
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
2 teaspoons ginger powder

Place first 6 ingredients into a coffee grinder or blender, grind to a powder.  Add remaining ingredients and process until thoroughly mixed.  Store in a cool dry area. 


Wednesday, January 12, 2011

Dr. Oz on Cancer Prevention!



Angelique:
So in case you missed my multiple Facebook postings, I got to interview Dr. Oz for my birthday.  "He kissed my hand!" she squealed with delight.  He also answered some of our most pressing health questions.  The big one on my mind is CANCER. Why are the rates so high?  Do we have to live in fear of a random attack?  Or is there something we can do to prevent it?    His answer was to GO GREEN!  Green veggies that is.

DR. OZ ON CANCER

Cancer rates have grown high for very understandable reasons and there's a ton we can do about it.  And I'm going to repeat this.  Cancer today has become the number one feared ailment in America and there's a lot you can do about it.  It's not about surgery or chemotherapy.  


First off, the number 1 driver of cancer probably in America is OBESITY.  Being overweight means you have fat cells that become metabolically active.  They begin to literally convert chemicals like testosterone into estrogens and other chemical hormones that stimulate the breast, prostate, the uterus, the ovaries and all those cancer rates go up dramatically when you get extra weight on board.


Number 2 are toxins.  And its not just cigarettes.  We all know about those, but the air that we're breathing has some issues and the water we're drinking has pollutants in it. So you've got to keep your liver in tact.  And the liver is resuscitated by leafy green vegetables.  So broccoli, which a lot of folks don't like, but you can saute broccoli, put a little butter on it.  I'm okay with that. And it just tastes, I think, fantastic.  Broccoli actually helps your liver cells regenerate themselves.  So they can detoxify you.  That's why broccoli is independently linked to the reduction in colon cancer.  


So those are just simple things you can do today.  Lose a little bit of weight.  Eat a little more leafy green vegetable and cruciferous vegetables like broccoli.  And you're going to dramatically improve cancer rates.  And there are, by the way, tons more advice on DoctorOz.com.  But that's just two examples of big things that you can do.  Don't ever think that you don't control your future destiny.  You're given your genes by your parents but you actually, deep down control how those genes are turned on and off.


Angelique:
I didn't ask Dr. Oz about juicing green leafy veggies, but I'm guessing he'd love the idea.  As for cruciferous vegetables they include broccoli, kale, bok choy, brussell sprouts and vegetables in the cabbage family.  Here's a great chart from Web MD.  They have a complete article called The Super-Veggies: Cruciferous Vegetables that will explain it more in detail.
I don't know about you, but I'm tired of living in fear of this pain or the next.  Please join my mom and I as we get on a better path with our food and hopefully increase our energy, quality of life and life expectancy.


Want a great recipe for Kale?


Comparison of Cruciferous Vegetables from Web MD 

Which cruciferous vegetables have the most vitamin A, vitamin C, and folic acid? The answers are:

  1. Kale (vitamin A)
  2. Broccoli (vitamin C)
  3. Brussels sprouts and broccoli (tied for folic acid)
Brussels sprouts have the most vitamin E (about 9% of the Daily Value) and vitamin B-1 (15% Daily Value). And it’s broccoli and Brussels sprouts again that have the most healthy plant omega-3s: A cup of broccoli contributes about 200 milligrams, and a cup of Brussels sprouts about 260 milligrams.
Here's a comparison table of cruciferous vegetables, including the nutrients for which they contribute at least 10% of the Daily Value. Keep in mind that about half of the fiber in cruciferous vegetables is super-healthy soluble fiber.
Per 1 cup:
Broccoli
Cauliflower
Cabbage
B. Sprouts
Bok Choy
Kale
(steamed)(frozen, cooked)(raw)(cooked)(cooked)(cooked)
Calories443422602036
Fiber5g52433
Vitamin A33% DV1%2%16%62%137%
Vitamin B-216%9%3%11%10%8%
Vitamin B-617%12%7%21%22%14%
Vitamin C165%75%38%129%59%71%
Folic Acid23%18%10%23%17%4%
Magnesium12%5%4%10%6%7%
Potassium14%7%6%14%18%8%
Omega-3s200 mg140 mg60 mg260 mg100 mg100 mg




Soulfully Yours,
Angelique




Thursday, January 6, 2011

Forbidden Black Rice Salad

 Forbidden Rice Salad
8 - 10 Servings 
Ingredients
3 ½ cups water
1 lime, juiced
2 cups Organic Forbidden Rice®
1 teaspoon sea salt
1 tablespoon fresh mint leaves, coarsely chopped
 2 tablespoons basil, fresh, coarsely chopped
 2 tablespoons cilantro, fresh, coarsely chopped
 ¼ cup parsley, coarsely chopped
 1 medium red peppers, diced 
 1 medium yellow peppers, diced     
 1 medium jalapeno pepper, seeded, diced
  ¼ cup pine nuts 
Dressing
 2 tablespoons grapeseed or extra virgin olive oil
 2 teaspoons sesame oil
 2 tablespoons tamari
 ⅛ cup lime juice, freshly squeezed
 ¼ - ½ teaspoon crushed red chili peppers
 3 cloves garlic, minced
 ½ teaspoon black pepper
             
Method
Bring water to a boil.
Add juice of 1 lime, rice and 1 teaspoon of sea salt let water come back up to a boil again and cover.
Lower heat to a simmer and cook for 30 minutes or according to package directions.
Let rice sit while you whisk together the ingredients for the dressing. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add mint, basil, cilantro, parsley, red peppers, yellow peppers, jalapeno peppers onions, pine nuts and pepper to taste.




Bhutanese Red Rice Pilaf with Cranberries


2 cups of Bhutanese Red Rice
¼ cup olive oil
½ cup minced onion
¼ cup dried cranberries
1 tablespoon orange zest
3 cups water
¼ teaspoon sea salt
¼ cup chopped walnuts

In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color.
Add the cranberries and orange zest to the onions for the last minute.
Stir in rice and coat with oil until rice is hot.
Stir in water, add salt and bring to a boil.
Cover, lower heat and simmer over low heat for 20 minutes. Let rest for a few minutes before fluffing; add the chopped walnuts on top and serve.

What’s up with this Rice?

Here we go again! Me being the guinea pig!  I never like white rice period, but thanks to mom I now love my brown Jasmine rice.  She introduced me to Trader Joes brown rice medley and it was also very delicious.  Now here she comes with the black rice, which is very beautiful in color, and this red rice that is equally attractive.  But rice doesn't come in red unless we add tomatoes for some Spanish rice.    All this colored stuff has to be dyed. And its just plain weird to me.
Mom
Au contraire  my dear.   There is a black heirloom rice better known as "Forbidden Rice".   In days of old, it was considered the Emperor's rice and everyone else was forbidden to eat it.   It is claimed to be a powerful antioxidant and prevents cancer and many other diseases1.  Aside from the history and health benefits, it tastes absolutely delicious, you’ll see.
Angelique
Heirloom rice!  So does that mean the rice has been passed down throughout the Forbidden family for generations?
Mom
Close, it means that for generations, individuals have gone through a lot of trouble to make sure the rice survived throughout the ages.
Angelique
Mom, you know me.  I like my food simple.  I'll try it once, but if its not good, you know I'm never going to try it again.  Ok, so what’s the scoop on the red stuff?
Mom
Tease me if you must but you’ll see.  Soon your favorite rice will stretch far beyond jasmine.  You are going to be impressed with the taste of the Bhutanese Red.  This rice is really special because it is grown in the Himalayas and watered with 1000-year-old glacier water2.
Angelique
I’m impressed.  Compared to these rices, that white stuff is not only tasteless, but void of nutritional value.  I can just imagine red rice with black beans and the black rice with red beans.
Mom
That’s a good idea Angelique; they would make a very attractive dish.  I especially like them in pilafs, salads and with mushrooms.
Angelique
A rice salad? I don't know about that, but I can deal with the Pilaf as long the mushrooms are cut up tiny. 
Mom
The textures of these rices are different than what we are accustomed to.  By no means are they light and fluffy, so you won't even detect the presence of mushrooms.  Just like the texture of the Chinese sticky rice is so different than the texture of Uncle Ben’s or Carolina rice.  In spite of the difference in textures, you will still enjoy them.
Angelique
Since this debate began some months ago, I've tried the recipes listed below.  Well again, Mom you are right.  I found that these rice dishes had the most amazing flavors. They had a rich and hearty nut-like flavor.  The best that I can compare it to is the russet potato vs the sweet potato.  I can eat a baked sweet potato just as it is and enjoy it because it’s filled with flavor (like the rice was).  I could eat a plain baked white potato, but I don’t particularly enjoy it because it's not very flavorful.  If you're not a fan of white rice, like me.  If you're looking for away to increase your fiber, and who isn't.  Try these.
Mom
Apology accepted.  Both red and black rice can be found at the local grocery store in the rice aisle.  Or I've provided a link.

 Bhutanese Red Rice Pilaf with Cranberries
8 Servings
Ingredients
2 cups of Bhutanese Red Rice
¼ cup olive oil
½ cup minced onion
¼ cup dried cranberries
1 tablespoon orange zest
3 cups water
¼ teaspoon sea salt
¼ cup chopped walnuts

In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color.
Add the cranberries and orange zest to the onions for the last minute.
Stir in rice and coat with oil until rice is hot.
Stir in water, add salt and bring to a boil.
Cover, lower heat and simmer over low heat for 20 minutes. Let rest for a few minutes before fluffing; add the chopped walnuts on top and serve. 
 
 Forbidden Rice Salad
8 - 10 Servings 
Ingredients
3 ½ cups water
1 lime, juiced
2 cups Organic Forbidden Rice®
1 teaspoon sea salt
1 tablespoon fresh mint leaves, coarsely chopped
 2 tablespoons basil, fresh, coarsely chopped
 2 tablespoons cilantro, fresh, coarsely chopped
 ¼ cup parsley, coarsely chopped
 1 medium red peppers, diced 
 1 medium yellow peppers, diced     
 1 medium jalapeno pepper, seeded, diced
  ¼ cup pine nuts 
Dressing
 2 tablespoons grapeseed or extra virgin olive oil
 2 teaspoons sesame oil
 2 tablespoons tamari
 ⅛ cup lime juice, freshly squeezed
 ¼ - ½ teaspoon crushed red chili peppers
 3 cloves garlic, minced
 ½ teaspoon black pepper
             
Method
Bring water to a boil.
Add juice of 1 lime, rice and 1 teaspoon of sea salt let water come back up to a boil again and cover.
Lower heat to a simmer and cook for 30 minutes or according to package directions.
Let rice sit while you whisk together the ingredients for the dressing. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add mint, basil, cilantro, parsley, red peppers, yellow peppers, jalapeno peppers onions, pine nuts and pepper to taste.






Monday, January 3, 2011

Spinach and Arugula Salad with Mandarin Orange


Spinach and Arugula Salad with Mandarin Orange
Servings 4

Ingredients
7 ounces spinach
4 ounces arugula
2 mandarin oranges, peeled, segmented
1 tablespoon sliced almonds or ¼ cup pecans
 For the Dressing:
4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon tamari
½ teaspoon crushed red chili peppers

Method
Wash the spinach and arugula and pat dry.
Whisk together the ingredients for the dressing until thoroughly combined.
Arrange the lettuce and arugula on a serving plate, along with the oranges and almonds on top. Drizzle with dressing.