Two New Recipes

I made these two recipes and everyone asked for seconds - thought you would enjoy them.

O Chicken Cacciatore

Prepare chicken and set to side:
(8) skinless/boneless chicken breasts
(1) cup of oat flour
(1) tablespoon of chopped parsley
(1) teaspoon of sea salt
(1/2) teaspoon of pepper
(4) tablespoons of olive oil

Mix dry ingredients and place in a plastic bag. Rub chicken with half of olive oil and shake pieces in bag to coat with dry ingredients. Saute chicken and set to side

Saute and brown ingredients in the same skillet and set to side:
(1) chopped large onion
(1) chopped small leek
(2) chopped celery stalks
(6) chopped mini sweet peppers
(8) chopped mushrooms
(1) teaspoon of minced garlic
(2) tablespoons of olive oil

Take sautéed mixture and add:
(1) 14 ounce can of diced tomatoes including liquid
(1) cup of tomato paste
(2) teaspoons of basil
(1) teaspoon of sea salt
(1/2) teaspoon of pepper
(1/3) cup of red wine

Coat bottom of covered baking dish with olive oil.
Place (1/3) of mixture on bottom of dish. Place (4) prepared chicken breasts on top of mixture. Top with (1/3) of mixture. Place (4) prepared chicken breasts on top of mixture. Top with remaining mixture. Cover and bake at 350º for 40 minutes. Ready to serve.


O Those Stuffed Zucchinis

Prepare zucchini and put to side:
(1) Extra Large Zucchini (cut in half and scoop out center leaving 1/2" shell)

Prepare mixture:
(4) cups of chopped squash (I used white, yellow and eggplant)
(2) cups of ezekiel 4:9 or rye bread crumbs
(1/2) cup of olive oil
(1) tablespoon of onion powder
(1) tablespoon of garlic powder
(1) teaspoon of sea salt
(1) teaspoon of pepper
(1) teaspoon of ground mustard

Fill both prepared zucchini halves with half of mixture. Top with pieces of Feta cheese crumbles. Grease large pyrex casserole with olive oil and place both halves in dish. Bake at 350º for 1 hour. Slice and serve.

Olive Garden

Just wanted to share with you that the Olive Garden has a gluten-free menu - I enjoyed their pasta and salad very much and wanted to share this with you. I talked to the manager of the Huntington Beach, CA location and she told me that all of their restaurants will be be providing these and other recipes as well.

Sorry I have been absent, but my life is really busy. I will try to be more consistent in the near future - meanwhile, healthy eating to all!

Progress

I have not weighed myself since we left for France and Spain on May 12th. Imagine my delight to find I lost 10 pounds on vacation. My total loss is 40 pounds in 4 months, and I feel so much better. Can't wait to see my herbologist tomorrow.

Wasa Crispbread, light Rye

I found these in a little store in NYC on our way home from Europe - Very basic ingredients and very tasty - I highly recommend them! Visit http://wasa.elsstore.com/

Filet of Sole Pate Recipe

This is an adapted Basque recipe I enjoyed in the South of France. I served it last night and everyone gave it a thumbs up!

O Basque Sole Paté

Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.

Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.

Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.

Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes

In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.

Mix fish and panade:

In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.

Preheat oven to 350º

Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.

Vegetable Bisque - Great Summer Recipe

This is an adapted Basque recipe I enjoyed in the South of France.

O Chilled Vegetable Bisque

Cook the following in a slow cooker (low for 6-8 hours):
(1.5) cups baby carrots
(1.5) cups cut broccoli flowers
(1.5) cups cut-up asparagus stalks
(1.5) cups cut-up parsnips
(1.5) cups cut-up portabella mushrooms
(4) cups of chicken broth
(2) cut-up large yellow onions
(5) cloves of garlic
(1) teaspoon of ground mustard
(1) teaspoon of cayenne pepper

Puree vegetables/broth and let sit until cool.

Blend cooled mixture with:
3 cups of soy yogurt (plain/unsweetened)
3 cups of rice milk (plain/unsweetened)

Refrigerate and served chilled. Garnish with thin slices of red bell pepper and cucumber with a dollop of soy yogurt on top.

Just got back from France and Spain

Hi Everyone, well I just got back from a heathy trip to France and Spain. Will be developing a lot of new recipes inspired by the Pay Basque region that is healthy and tasty. Sorry I could not blog during our leave, but I did not have internet access. Will make up for it though, I promise :-)

Steve