Coconut and Butternut Squash Soup

Coconut-and-Butternut-Squash-SoupButternut squash is a summer and winter squash, and has an orange flesh that is sweet and  tastes a little like sweet potatoes. Like all squash, butternut squash is a warm weather crop and needs a long, hot summer.

There are several varieties of butternut squash. The first ones to harvest are the Early Butternut, Ponca and Supreme. The Ultra bears fruit with the most weight, between 6 and 10 pounds. The Zenith variety has attractive fruit and high yields.

There are several different ways to make soup with butternut squash, including the variety of spices and herbs used. Such as garlic, parsley, sage, cinnamon, nutmeg, thyme, chives, including kale leaves, leeks, and jalapeno chilies.

Storing Butternut Squash

Butternut squash can store for longer periods of time than their summer squash counter parts. Why? Because their skin is hard and thick. After purchasing it, you can store it at least a month in a dry, cool place. If the squash has been cut into pieces, place into a glass or food grade ceramic bowl, place lid and refrigerate up to 5 days.

The Benefits of Butternut Squash

One cup of mashed squash contains 80 calories, 2 grams of protein, 1 gram of fat, 18 grams of carbohydrates, with the B-complex group of vitamins folate, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It also contains vitamins A and C and the minerals iron, zinc, copper, calcium, potassium, and phosphorus.

There is a correlation between eating foods high in the carotenoid beta-cryptoxanthin like butternut squash, and a reduced rick of lung cancer.

Folate can protect against birth defects, and also helps to prevent a heart attack by working against elements that break down blood vessel structures in the body. Folate intake has shown to reduce the risk of colon cancer.

Options To Prepare Butternut Squash

There are several ways to prepare butternut squash. Our favorite ways to prepare it, and still contain the highest nutritional value are:

  1. Stir-Fry: tender when pierced
  2. Bake: 400 degrees, uncovered 30 – 40 minutes
  3. Steam: Cube and steam for 6 – 8 minutes
  4. Roast: 400 degrees for 30 – 45 minutes

We advise against boiling the squash or microwaving it. With both methods, you will lose its nutritional value.

Now for our featured recipe: Coconut and Butternut Squash Soup, and here is what you will need.

Ingredients for Coconut and Butternut Sqaush  soup

3 tbsp. olive oil

1/2 small onion, diced

1 garlic clove, minced

4 cups chicken broth, divided

1-15 oz. can unsweetened coconut milk

1 stalk celery, diced

1-15 oz. can pumpkin puree

½ butternut squash (about 2 ½ cups) peeled, discard seeds and sliced up

1 tsp. Fresh ginger, finely chopped

1 tsp. salt (optional)

roasting butternut sqaush while baking biscutsBake butternut squash, 30 minutes or until tender. Let cool.

pureeing butternut squash with chicken brothIn a food processor place 1 cup chicken broth and the baked butternut squash. Puree until creamy, and set aside.

sauteing onions and garlic in olive oilPlace a medium stock pot over medium heat, and add 2 cups of chicken stock. Do not bring to a boil, just allow to heat. In a large skillet over medium heat, when pan is heated add 3 tbsp. olive oil, and add chopped onions, minced garlic,  and sauté, but do not brown or carmelize. Just allow to cook and the two sock up or retain olive oil flavor.

adding diced celery to soupPour sauted onion mix with olive oil into stock pot that contains the warmed chicken broth. Take the last cup of chicken broth, and with one hand pour into frying pan while holding it by the handle with other hand, and swirl frying pan gently, and add to stock pot. Next add coconut milk to broth and stir until incorporated. Then add the diced celery to broth and stir.

spooning in butternut sqaush to soupSpoon in pumpkin and butternut squashes, mix till well incorporated. Next add ginger and stir in. If desired, add salt. Allow to simmer on low for about 15 to 20 minutes.

Coconut-and-Butternut-Squash-SoupServed garnish with a dollop of sour cream, chives and shredded coconut.

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Tortellini and Summer Sausage with Tomato Basil Vinaigrette

Plated close up of  Tortellini and Summer Sausage with Tomato Basil VinagretteSummer might be gone, but Summer sausage can still be enjoyed. Most everyone knows that Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar (Wikapedia ).

Sausage in Latin is salsicius, which means “prepared by salting.” Sausage has its origins since ancient times as a method of preserving meat but many experts believe the sausage was first invented by the Sumerians, in what is now Iraq, about 5,000 years ago.

According to the Wise Geek and we quote, “Despite its name, summer sausage is not necessarily made in the summer, although it can be. It is made with meat scraps, like all sausage, so it tends to be made when animals are butchered, which is often in the fall or spring. The sausage might also be made with a combination of meats for efficiency and flavor variety. Cuts are often kept lean to ensure that the sausage does not become rancid during the curing process [end quote].”

As for the benefits of basil in the vinaigrette link here to the Health News Library and read how basil is an alternative to treating depression: Holy Basil a Natural Anti-Depressant.

Now for our featured recipe: Tortellini and Summer Sausage with Tomato Basil Vinaigrette, and here is what you will need.

ingredients for Tortellini and Summer Sausage with Tomato Basil Vinagrette

Before making the vinaigrette, boil and cook the tortellini according to package instructions. Basically is to bring to boil a pot with 5 quarts of water, add pasta and cook for 6 to 9 minutes. drain off water and set aside to cool.

While the pasta is coking you can make the vinaigrette. From the ingredients on our cutting board you will need the following.

1 cup chopped seeded plum tomatoes

1 cup packed coarsely chopped fresh basil

1/4 cup red wine vinegar

2 tbsp. balsamic vinegar

1 tbsp. Dijon mustard

Place the first 6 ingredients and 1/2 cup of the olive oil into a food processor. While processing, add the remaining 1/2 cup of olive oil, and process until well blended. You can season to taste with salt and pepper. But as the sausage is curd with salt, you may not want to add any salt to the mixture. Set aside.

chopped Plum tomatoes in food processor

I prepared the tomatoes, seeding them, and then placed them first in the processor, and put the seeds and veins into a small strainer, and placed it over the opening of the processor to allow the  tomato juice to drip off over the cut plum tomatoes. Next slice up the sausage into small strips, set aside. For the olives I used a can of whole medium olives, and sliced each 3 times, till I measured a cup.

By this time pasta should be ready to mix with the prepared ingredients.

Tomato Basil Vinagrette at bottom of salad bowl

Add 1 cup of Tomato Basil Vinaigrette to bottom of a large serving bowl. Next add prepared sausage, and olives.

adding Tortellini

Add cooled, or a least semi-cooled tortellini to the bowl, and mix till ingredients are will coated with the basil liquid mix.

Tortellini and Summer Sausage with Tomato Basil Vinagrette

Plate and enjoy, Tortellini and Summer Sausage with Tomato Basil Vinaigrette.

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Yellow Summer Squash Pasta and Sauce

Yellow Summer Squash Pasta and SauceMost yellow summer squash is gmo now days, but not the ones we used. We got these fresh from a vegetable garden, harvested from non-gmo seeds. Without the grated cheese, this can be a Vegan meal.

Yellow Summer Squash Pasta and Sauce - Shaving Squash into SpaghettiThere are several gadgets on the market that one can use to turn a yellow summer squash into spaghetti strands. They can range from $3.99 to about $100.00 depending on the one you buy. We bought a OXO Good Grips Julienne Peeler Stainless Steel Blade , and the cost was $9.99 at Macy’s.

You wash the squash, remove the blade protector cap, grab the squash in one hand and the peeler with the other hand, and start peeling until you reach the seeds.

You can mulch the rest of the vegetable after discarding the seeds or remove the seeds and steam the vegetable flesh in a steamer, and enjoy with a little butter and Italian seasonings.

But before you peel the squash into spaghetti strands, let make some sauce. What you will need is:

1 15 ounce can of stewed tomatoes, with no other flavors or added salt

1/2 cup fresh basil

3 cloves fresh garlic

2 tbsp. tomato paste, no added salt

1/2 tsp. Himalayan salt ( or sea salt) optional

5 tbsp. olive oil

1 tsp. garlic powder

Open can of tomatoes and pour into a food processor. Add basil, chopped garlic, and puree.

Side not: allow garlic to set 10 minutes after chopping before adding to processor. To get the health benefits of garlic, oxygen needs to active the enzymes within the garlic, to give us it s health benefits. When ever using garlic after mincing, or chopping it, allow it to set for 10 minutes before using it, your body will be thankful you did.

Yellow Summer Squash Pasta and Sauce - Preparing SauceNow add the puree tomato sauce to a medium sauce pot over a med-high heat. You will note that the tomato sauce will be a little soupy. Just add 2 tablespoons of tomato paste and stir in, and see how it thickens. Lower heat to simmer and place lid over pot. Just before pouring sauce over sqauch pasta, stir in 1/2 teaspoon of Himalayan salt, but is optional.

Yellow Summer Squash Pasta and Sauce - Sautéing Yellow Squash in Olive OilOn med-high heat place a (1) large ceramic coated frying pan, and pour 4 to 5 tablespoons of olive oil into pan. Allow to heat some, then add 1 teaspoon of powdered garlic.

Next, (2) add squash pasta to pan, put timer to 5 minutes, and stir now and again.

Note (3) the olive oil has stuck to the squash, if it hasn’t, then you added to much olive oil. Continue to stir now and again.

After 5 minutes (4) turn squash pasta onto a flat plate or pie pan and set aside for 2 minutes. Then turn pasta squash into a strainer to drain off any water, that may have accumulated, but do not rinse.

Yellow Summer Squash Pasta and Sauce platedPlate squash pasta, top with spaghetti sauce and with your favorite Italian cheese and serve.

Forking Yellow Summer Squash Pasta and SauceIf you can fork the squash pasta like traditional pasta, then it was cooked right. But if  squash cannot be forked and falls apart, it was cooked to long and in too much oil.

 

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Creamy Chicken Florentine

Creamy Chicken Florentine

I found this recipe on the side of a tub of garlic Philly cooking cream. But I didn’t use the Philadelphia product, because of the added artificial flavors and chemicals. I make my own garlic cream as well as added the other ingredients the recipe called for.

The recipe calls for pine nuts, and pine nuts provide a good amount of both vitamins E and K. These vitamins have a beneficial effect on the cardiovascular system. Vitamin-K helps form blood clots to prevent bleeding after injury, and vitamin-E helps with producing red blood cells essential for moving oxygen throughout the body.

These small nuts also have the trace minerals manganese, zinc, iron, and magnesium. Wow, a lot of nutrition for such a small nut.

Here is what you will need for the featured recipe – Creamy Chicken Florentine -.

First prepare the garlic cream sauce.

Garlic Cream Sauce

2 tablespoons butter, no salt

8 garlic cloves, minced

1 (14 ounce) can organic chicken broth, no salt

2 cups whipping cream

Salt and pepper to taste

1 tablespoon arrow-root starch

1/4 cup cold water

In a large saucepan, melt butter, add garlic and cook for 30 seconds.

Add chicken broth and bring to a boil.

Add whipping cream and salt and return to a boil, stirring frequently.

Mix water and cornstarch and add to sauce. Reduce heat and simmer until the sauce is thick enough to coat the back of a spoon.

After the sauce is made, set aside.

_______________________________________________

Next you will need:

1 lb. Chicken breast cut into bit size pieces

1 cup red bell pepper, diced

6 oz. package baby spinach

1 cup garlic cream sauce

2 cups Penne pasta

2 tbsp. pine nuts

Cook Penne pasta; according to package instructions.

In a heated skillet with 2 tbs. of olive oil add chicken and red pepper and cook until chicken is no longer pink but oblique in color. Add spinach stir and cook 2-3 minutes or until spinach is wilted.

Drain off all but 1 tablespoon of liquid. Stir in garlic cream sauce. Stir until mixed about 6 minutes. Add the two cups cooked penne pasta and mix in. Next add the pine nuts and mix till well incorporated.

Remove from heat, plate and serve.

__________________________________________________________

If you wanted you can lightly roast the pine nuts to increase their flavor. Roasting them would be done the same as you would roast other nuts, like almonds or pecans.

Spread the nuts over a cookie sheet and place in the oven on 350 for about 8 to 10 minutes, stir the nuts once. To add more intense garlic flavor to this recipe, mix 1 to 2 teaspoons of olive oil, and 1/2 to 1 teaspoon of garlic powder with the nuts before roasting them.

To learn more about cruciferous vegetables, such as spinach is, link here to the Health News Library and scroll the page to review the articles and add to your knowledge on nutrition.

 

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Simple and Easy Beef Stir-Fry with Coconut Milk

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

This stir fry really is simple and easy. This is another Asian meal right out of our kitchen here at Splendid Recipes and More.

When it comes to food there are always health benefits, that is if you are eating the food in a healthy way. This recipe includes red pepper flacks, and if you have a problem with your appetite, that is wanting to eat to much and possibly putting on a few extra pounds, red pepper flakes can help.

Adding 1/2 teaspoons of red pepper flakes three times a day to what you eat, you can cut down your appetite by 30%. Of course if you cut out simple carbohydrates (refined carbs) from your diet as well, and add complex carbs (100% whole grains, including the fiber), you can also suppress your appetite another 30 to 40 percent. Complex carbohydrates digest slower, leveling your blood glucose not spiking it, and giving you energy for longer periods as well as a full feeling for 3 to 4 hours.

A great snack between meals is a piece of fruit. But don’t add the red pepper flakes to your fruit, just to your breakfast, lunch and dinner. Speaking of dinner here is our featured recipe and what you will need:

ingredients-for-Simple-and-Easy-Beef-Stir-Fry-with-Coconut-Milk

1 lb. beef, cut into thin strips for stir fry cut

1 tbsp. Ginger, minced

1 tbsp. Garlic, minced

1 Large Onion, sliced lengthwise

1 Green Pepper, sliced lengthwise

1 tbsp. Red chili flakes

1 tbsp. Curry powder

1 14 oz. can Coconut Milk

 

Heat some avocado oil in a wok or large pan, and fry the beef on both sides. Add the following 6 ingredients and stir-fry some more till the beef is thoroughly cooked.

Add coconut milk; simmer on low heat for 10 -15 minutes more. Plate and serve with a side of rice.

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

 

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Rotisserie Chicken, Walnuts and Sautéed Vegetables

Rotisserie Chicken, Walnuts and Sautéed Vegetables

I had been doing some errands and noticed it was time for lunch. To save some money and not eat out, I thought about what we had in the refrigerator. There was some left over Garlic Lemon Rotisserie Chicken, and some fresh produce I bought a few days back. I had an idea for a lees than 20 minute from chopping and cutting to sauteing and plating.

A part from saving some money, and not buying an inflammation causing , not to mention junk fast food, I made a healthy delicious fast food of my own.

The other ingredients I used were Brussels sprouts, sweet peppers, garlic, walnuts, and avocado oil. You can’t get a good meal from any fast food place with these ingredients. Will maybe if I had been close by to the Whole Foods Market.

I used red and yellow sweet peppers. The red for heart health and the yellow for joint health. Also the Brussels sprouts smash out cancer cells, as well as detox your liver because they are green, and walnuts have a healthy fat that is great for the cells in your brain, so walnuts for brain function.

The avocado oil also is great for brain function and supporting all the cells in your body. Without fat your cells would age and die faster. Consider the fat around your cells, like the air bag in your car that explodes upon a car accident. The air bag protects you, just like fat protects the cells from free radicals.

Here is what you will need:

1/2 cup rotisserie chicken, any flavor, chopped 1 inch pieces

3 meduim cloves garlic, diced

2 red sweet peppers, seeded and diced

2 yellow sweet peppers, seeded and diced

5 Brussels sprouts, end removed and diced

1/4 cup whole walnuts, chopped

1/8 cup avocado oil

 

Preheat a large ceramic coated skillet with the 1/8 cup avocado oil. Next add garlic and saute just until brown. Next add peepers, Brussels sprouts and walnuts, stir in and continue  to saute. Wen you note the peppers have turn a brighter color, add chicken and stir a few minutes just to warm the meat.

Plate and add a little sea salt for flavor , if you desire.

I didn’t add and salt as the garlic was sufficient for great flavor.

close-up of Rotisserie Chicken, Walnuts and Sautéed Vegetables

This is my idea of fast food – What is yours?

 

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Homemade Guacamole and Mexican Salsa

Homemade Guacamole and Mexican Salsa

Norma has joined us again here at Splendid Recipes and More (SRandM) to share more with us about the Tastes of Mexico (link here for previous post with Norma: Mexican vs. Tex-Mex: What is the Difference? ).

SRandM: So Norma, welcome again to Splendid Recipes and More.

Norma: Thank you. I am glad to be here again.

SRandM: I am really excited to get started, so tell us what you have for us today from Mexico.

Norma: I will be sharing a recipe on how to make Homemade Guacamole and Mexican Salsa.

First I would like to tell you a little about the avocado, if I can?

SRandM: Sure Norma, I would like to know and I am sure our readers would too.

Norma: The avocado tree is native to Mexico. The avocado is a tree native to Mexico and Central America. The avocados that are sold in the markets are from California, but also from Mexico. The name of the fruit is Persea Americana, and yes the avocado is a fruit, not a vegetable.

Also the avocado oil that is now being sold at the markets in the U.S. is from Mexico as well.

OK, so let’s get with the recipe. Here is what you will need.

2 ripe Haas Avocados or Avocados from Mexico

1 medium ripe fresh tomato, seeded and diced

1 large garlic clove, finely minced

Juice from a fresh Lime

1 tablespoon (+ extra for garnish) fresh cilantro leaves only, and stems removed and finely chopped

Salt and pepper, to taste

So with a sharp knife, slice the avocado from top to bottom, cutting all the way around the fruit.  Place the avocado in the palm of your non-dominant hand and gently starting at the top slice down to the bottom of the fruit and up the other side until it easily separates into two pieces.

SRandM: If you don’t mind Norma here is an image I got from theamazingavocado.com.

Norma: No, please share it. Yes, as the image is illustrating remove the seed with a fork or spoon. Or as I do just whack the seed with the sharp knife your using so the blade sticks into it. Then gently turn the knife until the seed pops out.

How to cut an Avocado

Image Credit: Avocados from Mexico http://www.theamazingavocado.com

diced avocadoNow to dice the avocado, score the flesh while still in its skin but cutting equally sized slices from top to bottom. Then, rotate 90 degrees and do the same thing going side to side. This combination of horizontal and vertical cuts will give you equal sized chunks of diced avocado.

To remove the diced fruit from the skin, take yourself a spoon and gently scrape all on the bottom of the flesh where it meets the skin until all your diced chunks are removed. While you are removing the chunks place them in a medium bowl.

Next we will add the diced tomato, minced garlic, lime juice and fresh cilantro to the bowl and combine with a fork. If you want season with salt, pepper and additional lime juice to your liking.

Now you have Homemade Guacamole to serve with your favorite Mexican entrée or on its own with corn tortilla chips.Homemade Guacamole

SRandM: Wow this looks great Norma, now what about my favorite, Mexican Salsa. Yummy.

Norma: The traditional Mexican Salsa is made with an authentic Mexican Molcajete Mortar and Pestle.

SRandM: The molcajete is made from stone?

Norma: Yes, mostly from Granite. But I am sure most of your readers do not own one, so we will be using a food processor or blender to make our Mexican Salsa.

SRandM: If someone wanted to purchase one, where could they get a stone mortar?

Norma: Will at your local Latina Market or on-line at Ebay or Amazon. OK here is what you will need for the salsa. Oh, first I would like to say the best time to make this recipe is at the height of summer when there are plenty of fresh tomatoes available. If you have your own vegetable garden, that’s even better.

fresh ingredients for Mexican Salsa4 medium ripe tomatoes, cored and seeded

2 – 3 cloves garlic, peeled

Juice from 1 fresh lime (about ¼ cup)

1 – 2 tablespoons fresh cilantro stems removed and finely chopped

Salt and pepper, to taste

 

SRandM: Wow I can already taste it.

Norma: OK hold on we’re not done yet. Now cut the tomatoes into quarters and place them into a blender or food processor.  Next add the garlic cloves and half the lime juice. Pulse until the ingredients are thoroughly combined.

Dice the remaining tomato into evenly sized small pieces. Stir into the tomato mixture so it creates a chunkier texture. If that is something you don’t like, don’t add the extra tomato. Next stir in 1 to 2 tablespoons of fresh cilantro and you can adjust this according to your personal preference or taste.

Mexican SalsaAdd the remaining lime juice and season with salt and pepper, to your taste.

SRandM: What if you want a spicy or hot salsa?

Norma: You can add one to two Serrano chilies without the seeds and stem, along with the tomatoes before pulsing. Now serve with your favorite Mexican entrée or by itself with tortilla chips.

SRandM: Wow this was great Norma. What will you share with us next time?

Norma: How about Chicken Quesadillas to go with the Guacamole and Mexican Salsa?

SRandM: That sounds good, looking forward to it Norma. So to our readers we hope you enjoy the recipes Norma shared with us, Homemade Guacamole and Mexican Salsa. Return tomorrow for her Chicken Quesadillas.

 Link to: Chicken Quesadillas

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Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

This is an easy dinner idea in just 20 minutes. It is one of my “Salad as a Main Course” recipe because of mixing a meat with the leafy greens and other vegetables.

This meal is packed with antioxidants, minerals and vitamins.

This salad contains…

.52 g of protein

.13 g of total fat

.73 g of carbohydrates

.3 g of fiber

.41 g of natural sugars

It is low in salt, high in fiber, and cholesterol-free.

All of this in just one cup of what is in this meal: Arugula. The flavor of Arugula is peppery and  pungent. The salad also includes mint, lemon juice, orange bell pepper and all the rest that is in this fast and simple meal idea…you can’t go wrong with preparing and eating it.

Recipe:

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

3 cups (about 3/4 pound) diced, cooked smoked turkey breast

1 can (15.5 ounces) black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 cup cherry tomatoes, halved

1 cup diced bell peppers (any colors)

1/2 cup finely chopped red onion

3 cups arugula

Dressing

1/2 cup chopped fresh mint (plus leaves for garnish)

1 tablespoon finely chopped garlic

1/2 cup tomato juice

2 tablespoon fresh lemon juice

1 tablespoon sherry (or balsamic) vinegar

1 tablespoon olive oil

Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

For more information about how food correlates to a healthy you visit: Health News Library

 

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Lemongrass Basil Thai Chicken

Lemon Grass Basil Thai Chicken

Have you had lemongrass before? When mixed with other ingredients it can be really tasty.

Lemongrass is associated with Asian cooking especially in Thai, Malaysian and Vietnamese cuisine.

Lemongrass is also classified as an herb and is reported to have many health benefits.

The herb has antibacterial and antifungal properties. It is very potent in helping to detoxify internal organs, such as the liver, exocrine gland, excretory organs, and the digestive tract.

It also helps to lower the buildup of uric acid (herb can bring relief for those who suffer with Gout), cholesterol, superfluous fats and other toxins in the body while helping with digestion, and improving blood circulation.

It also has been report for use as calming effect in relieving insomnia and stress.

Lemongrass Basil Thai Chicken

4 chicken breast, chopped 1-inch squares

16 oz. bag Mediterranean vegetable blend

¾ cup Desiccated Coconut

1 green chili, serrano, without seeds

2 garlic cloves

½ cup extra virgin olive oil or coconut oil

½ tsp. Himalayan salt

3 tbsp. lemon juice

1 tbsp. dried basil or 5 fresh Thai basil leaves

½ tube of Garden gourmet Lemon Grass or 3 fresh chopped stalks lemon grass, white parts only

1 tsp. arrowroot starch

close-up of Lemon Grass Basil Thai ChickenIf you can’t find fresh Thai basil, the common sweet basil will work.

Lemongrass can be hard to find fresh, so the tube of Garden Gourmet Lemon Grass will work just as well.

In a food processor, add coconut, chili, garlic, oil, salt, juice, basil, lemongrass, and process until a paste is formed, about 45 seconds to 1 minute. Set aside.

In a large frying pan over medium-high heat, add either 2 tablespoons of coconut oil or avocado oil and heat.

Add chopped chicken breast and cook until outside of meat is white or oblique. Add vegetable blend and stir in.

Next add lemongrass mixture and stir in. Add 1 tsp. arrowroot starch to ¼ cup of cold water and mix till arrowroot is dissolved, add to meat mixture, mixing in till well incorporated.

Side of Wild Rice with Rosemary, Parsley and ThymeContinue to stir ingredients till mixture starts to boil and thicken some.

Turn heat down to simmer for 10 minutes more or until chicken is cooked through.

You can serve over cooked rice.

We served our Lemongrass Basil Thai Chicken with a side of Wild Rice with Rosemary, Parsley and Thyme.

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Food as Medicine – How to Add Healing Power to Everyday Meals

Food as Medicine Have you ever heard the ancient saying, “Let your medicine be your food, and food be your medicine”? It’s a wise saying by Hippocrates, the ancient Greek physician, from who originates the Hippocratic Oath taken by doctors. Oddly, while modern doctors recognize Hippocrates’ contribution to medicine in the form of the Oath, the idea that our food can be our medicine is generally not included in the practice of modern medicine.

The good news is, foods are still “medicines,” and you can affect your health positively with the foods you eat. If you’d like to incorporate more healing herbs and foods into your diet, here are some tips that can help.

Herbs

The healing power of various herbs is becoming more and more recognized and accepted. Here are some of the more readily available herbs that you can add to your foods to boost their healing power.

ginger a Food as Medicine * Ginger is an effective anti-nausea remedy and has significant antibacterial properties. The fresh root, sliced or diced, can be added to stir-fries, and it can be candied and eaten out of hand.

* Oregano is a tasty herb when added to pizza, spaghetti, and so forth, is considered an antioxidant. Antioxidants help mop up “free radicals” in the body, which are by-products of the body’s metabolic processes. Free radicals are implicated in the development of arthritis and other inflammatory conditions. So sprinkle this herb on regular dishes that are Italian or Greek in flavor.

rosemary a Food as Medicine * Rosemary is another antioxidant herb, and may help enhance memory and prevent cataracts. It may even help prevent the onset of Alzheimer’s disease. Rosemary is very good when used in meat marinades and sprinkled on dishes like pizza, focaccia, or pasta.

* Turmeric is commonly found in Indian curries. It has a yellowish color and earthy flavor, and is said to help reduce the pain and inflammation of arthritis. Turmeric can be added to soups and stews, curries, stir-fries, and other dishes.

Foods

The food you eat – not just the herbs you put on it – can help heal, too. Here are some suggestions.

garlic a Food as Medicine * Garlic is a powerful food for the prevention of colds and flu, and it has anti-fungal and antimicrobial properties. You can make garlic sauce for pasta, or add it to soups.  Onion a Food as Medicine Garlic a simple food can be the base ingredient for main dish meals you prepare.
* Onions are like garlic in their healthful properties. They are perhaps even more versatile; they can be made into a dish on their own or added to other foods.

Berries food as medicine* Berries are known for their antioxidant power. Add berries to salads or eat them out of hand. You can also freeze them and blend them into smoothies.

 

 

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