|
Chicken
Roasted
Chicken with Herbs
So
easy and so fast. Serve with a vegetable or salad.
Calories:
337; Total Fat: 23g; Protein: 29g; Carbohydrate: 1g
Ingredients:
|
-
|
3
pounds broiler chicken, uncooked
|
|
-
|
1
tablespoon fresh sage (or dried)
|
|
-
|
3
cloves garlic, minced
|
|
-
|
1/2
teaspoon sea salt
|
|
-
|
1
tablespoon fresh thyme leaves (or dried)
|
|
-
|
1/2
teaspoon freshly ground pepper
|
|
-
|
1
tablespoon fresh rosemary leaves (or dried)
|
Directions:
|
1.
|
Preheat
oven to 350°F (175°C).
|
|
2.
|
If
using fresh herbs, remove leaves with stems and chop.
|
|
3.
|
Combine
minced garlic, thyme, rosemary, sage, salt and pepper in a small bowl.
|
|
4.
|
Wash
chicken under cold water, trim excess fat and pat dry with paper towels.
|
|
5.
|
Starting
at the neck cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat.
|
|
6.
|
Rub
herb mixture under loosened skin.
|
|
7.
|
Place
chicken in a shallow roasting pan coated with olive oil.
|
|
8.
|
Bake
for about one hour.
|
|
9.
|
Cover
loosely with cloth and let stand for 5–10 minutes before carving.
|
|
10.
|
Discard
skin, carve and serve with a vegetable or salad.
|
Stir
Fried Chicken
Ingredients:
|
-
|
2
full boneless, skinless chicken breast, sliced into strips
|
|
-
|
1
tablespoons grated fresh ginger
|
|
-
|
2
garlic cloves, minced
|
|
-
|
3
teaspoons sesame oil to coat the pan
|
|
-
|
1
medium onion, sliced or diced
|
|
-
|
2-3
cups any combination of chopped veggies – bok choy, celery, slightly
defrosted pkg. organic broccoli florets or fresh, Napa cabbage, etc.
|
|
-
|
1
cup sliced mushrooms – preferably shiitake
|
|
-
|
1
red bell pepper, cut into strips
|
|
-
|
2
cups cooked short grain brown rice (optional)
|
Directions:
|
1.
|
Heat
oil in wok over high heat.
|
|
2.
|
Once
heated, add garlic, ginger and chicken (if using).
|
|
3.
|
Stir constantly until lightly brown
or chicken cooked through.
|
|
4.
|
Add all vegetables and cook for 3-4
minutes – maintain crispness.
|
Chicken
Piccata
Ingredients:
|
-
|
4
Boneless, skinless chicken breast halves
|
|
-
|
½
teaspoon dried thyme
|
|
-
|
¼
teaspoon salt
|
|
-
|
¼
teaspoon pepper
|
|
-
|
2
garlic cloves, pressed
|
|
-
|
1
cup cherry tomatoes
|
|
-
|
½
cup Pacific free range chicken broth
|
|
-
|
½
teaspoon lemon peel
|
|
-
|
1
tablespoon lemon juice
|
|
-
|
1
tablespoon butter
|
|
-
|
1
tablespoon arrowroot
|
Directions:
|
1.
|
Light
oil broiler pan with small amount of olive oil.
|
|
2.
|
Preheat
broiler.
|
|
3.
|
Season both sides of chicken with
thyme, pepper and 1/8 teaspoon salt.
|
|
4.
|
Place chicken on broiler pan about
2"-3" from the heat for 5 minutes per side or until 160 degrees
at thickest part.
|
|
5.
|
Remove from broiler and keep warm.
|
|
6.
|
Heat a large skillet lightly oiled
over medium heat.
|
|
7.
|
Add garlic and stir constantly for 30
seconds.
|
|
8.
|
Add
tomatoes and remaining 1/8 teaspoon salt and cook for 3 minutes.
|
|
9.
|
Place tomatoes on platter with
chicken.
|
|
10.
|
Combine arrowroot and broth in a cup.
|
|
11.
|
Stir until dissolved.
|
|
12.
|
In the same skillet, whisk together
the arrowroot mixture, lemon peel and lemon juice and bring to a boil
over high heat while stirring constantly.
|
|
13.
|
Cook
for one minute or until sauce is slightly thickened.
|
|
14.
|
Add
butter and any juice collected on platter and boil while stirring
constantly.
|
|
15.
|
Cook
until butter is just melted and sauce thickens.
|
|
16.
|
Pour
over the chicken and serve.
|
Chicken
Cacciatore
Ingredients:
|
-
|
½
cup plus 2 tablespoons extra virgin olive oil
|
|
-
|
2
garlic cloves, pressed
|
|
-
|
2
tablespoons Balsamic vinegar
|
|
-
|
1
teaspoon crushed red pepper flakes
|
|
-
|
3
teaspoon fresh rosemary, 5 sprigs stripped and leaves chopped
|
|
-
|
4
large portabella mushroom caps, wiped clean
|
|
-
|
1
½ pounds – 4 boneless, skinless breasts
|
|
-
|
Coarse
black pepper
|
|
-
|
Kosher
salt
|
|
-
|
2
thinly sliced and seeded Italian light green peppers - cubanelle
|
|
-
|
1
medium red onion, thinly sliced
|
|
-
|
1
28-oz. can fire roasted diced or crushed tomatoes – (lightly drained)
|
|
-
|
Handful
flat-leaf (Italian) parsley, chopped
|
|
-
|
Worcestershire
|
Directions:
|
1.
|
Heat
a grill pan or outdoor grill to high heat. You can also use a heavy
bottom pan on the stove for both the chicken and mushrooms.
|
|
2.
|
In
a large bowl, combine balsamic vinegar, Worcestershire, crushed red
pepper flakes and rosemary. Then whisk in about ½ cup extra virgin
olive oil.
|
|
3.
|
Run the mushrooms through the
marinade and transfer to a plate to reserve.
|
|
4.
|
Add chicken to the remaining marinade
and coat evenly. Let sit for 2-3 minutes.
|
|
5.
|
Season one side of the chicken with
salt and pepper.
|
|
6.
|
Season the cap of mushroom with
pepper only until done grilling, then add salt.
|
|
7.
|
Place both mushrooms and chicken
season side down.
|
|
8.
|
Place a heavy skillet on the mushroom
caps to cook quickly, approximately 3-4 minutes per side until dark,
tender and well marked.
|
|
9.
|
While
chicken and mushrooms cook, add 1 tablespoon olive oil into a hot
skillet.
|
|
10.
|
Add
garlic, pepper and onions to skillet and season with salt and pepper.
|
|
11.
|
Cook
and toss frequently for approximately 7-8 minutes.
|
|
12.
|
Add
tomatoes and parsley and heat through, approximately 1 minute.
|
|
13.
|
Remove
from heat.
|
|
14.
|
Thinly
slice mushrooms and chicken and arrange on platter.
|
|
15.
|
Cover
with the sauce mixture and serve.
|
Coq
au Vin
Chicken
Provencale
Fish
Poached salmon on the grill
·
Ingredients:
o
1 large wild salmon, usually sold with skin
o
2 tbsp melted butter
o
Sea salt and white pepper
o
Aluminum foil
·
Heat the gas grill for 10 minutes until 350F.
·
Rinse the salmon under cold water and dry off with
paper towels. Put it on a piece of aluminum foil big enough so the ends can
be folded in. Spread the butter on the salmon with a spoon. Sprinkle sea
salt and white pepper. Wrap the foil around the salmon, long sides first,
fold in the ends. Put the salmon on the grill on low heat for 10-12 min.
Open foil carefully and check the fish turned pink. If not, close and bake
a few minutes longer. Serve immediately. Leftovers can be easily reheated.
Garlic
Salmon Fillets
Ingredients:
|
-
|
Salmon
fillets, skinned
|
|
-
|
1/3
cup extra virgin olive oil
|
|
-
|
2
garlic cloves, minced or pressed
|
Directions:
|
1
|
Combine
olive oil and garlic.
|
|
2
|
Add
salmon fillets and marinate for 5 to 10 minutes.
|
|
3
|
Broil
or sauté to desired doneness.
|
Fish Creole
Ingredients:
|
-
|
1 tablespoon organic extra
virgin olive oil
|
|
-
|
1/3 cup celery, thinly sliced
|
|
-
|
1 medium onion, chopped
|
|
-
|
¼ cup green pepper, chopped
|
|
-
|
1 garlic clove, minced
|
|
-
|
1 bay leaf
|
|
-
|
2 ½ tablespoon fresh parsley or
2 ½ teaspoon dried parsley
|
|
-
|
¼ teaspoon chopped rosemary
|
|
-
|
1 28 oz. can fire roasted diced
tomatoes with liquid (or regular)
|
|
-
|
1 ½ pounds fish fillet
(tilapia, sole, etc. try to find wild versus farm raised)
|
|
-
|
2 cups cooked short grain brown
rice (once reintroducing whole grains)
|
Directions:
|
1.
|
In a large saucepan, heat oil
and lightly sauté the onion, celery, pepper and garlic until soft.
|
|
2.
|
Add parsley, bay leaf, rosemary
and tomatoes.
|
|
3.
|
Leave
uncovered and simmer for about 25 minutes.
|
|
4.
|
Add the fish
fillets, which have been cut into small pieces.
|
|
5.
|
Simmer till
cooked through – approximately 10-12 minutes.
|
|
6.
|
Remove the bay
leaf and serve alone or with wild rice (see vegetables sides).
|
Fantastic
Halibut
Absolutely
delicious! Start to marinate the fish at least two hours before you
plan to serve it.
Calories: 227;
Total Fat: 7g; Protein: 36g; Carbohydrate: 3g
Ingredients:
|
-
|
3 cloves
garlic, minced
|
|
-
|
1 teaspoon
pepper
|
|
-
|
1 tablespoon
olive oil
|
|
-
|
1/4 cup fresh
lime juice
|
|
-
|
1 1/4 cup
basil, fresh, chopped
|
|
-
|
1 1/2 lbs
halibut fillets or steaks
|
|
-
|
1 teaspoon sea
salt
|
Directions:
|
1.
|
Combine all
ingredients except for fish in a shallow dish large enough to hold the
halibut.
|
|
2.
|
Place fish in
the dish and marinate for at least two hours, turning once or twice.
|
|
3.
|
Remove fish
from marinade and broil or grill for about 5 minutes on each side (10
minutes total per inch of thickness).
|
|
4.
|
Transfer fish
to a serving dish.
|
|
5.
|
Heat remaining
marinade then pour over fish.
|
|
6.
|
Serve while
hot.
|
Wild snapper, halibut, sole Dover, filets – pan baked in butter with thyme
Wild Halibut or Snapper or Cod in the
oven
Turkey
Oven roasted turkey breast
·
Ingredients
o
Olive oil
o
1 big turkey breast with bone from Trader Joe’s
o
1 carrot, chopped
o
½ onion chopped
o
Dried oregano
o
Juice from one lemon or one orange
o
1/2 cup of water
·
Preheat oven to 350 degrees. Grease a baking dish
with olive oil. Add the onion and the carrot. Rinse the turkey and pat dry
with paper towels. Rub turkey with oil on all sides. Sprinkle salt, pepper
and oregano over all sides. Put turkey breast in the dish on top of the
veggies. Poor the lemon juice over the turkey. Add the water to the
dish. Move the dish into the oven and
cover the turkey with a piece of foil. Remove the foil during the last 15min.
Bake on 350F for about 15min per lb or until thermometer reaches about 145F
(usually about 90min). Tent and let rest for about 15min.
Oven roasted turkey breast with fresh
herbs.
·
Ingredients
o
Olive oil
o
1 big turkey breast with bone from Trader Joe’s
o
Your mixture of chopped fresh herbs such as
cilantro, parsley, sage, oregano, marjoram, thyme – 3 tbs
o
1 minced garlic glove
o
Pepper and salt
o
1/2 cup of water or white wine
·
Preheat oven to 350 degrees. Rinse the turkey and
pat dry with paper towels.
·
Mix herbs with garlic, pepper, salt and 2tbs. of olive
oil. Gently pull the skin of the turkey back and insert the herb mixture underneath
the skin to cover the turkey. Cover the bottom part of the turkey with the
rest of the mixture. Add turkey skin side up to a greased baking dish and
add the water and/or wine to the dish.
Move the dish into the oven and cover the turkey with a piece of
foil. Remove the foil during the last 15min. Bake on 350F for about 15min
per lb or until thermometer reaches about 145F (usually about 90min). Tent
and let rest for about 15min.
Turkey breast/rollade with orange
braised
Turkey meat loaf with spinach
Italian turkey meat loaf
Bolognese sauce over veggies
Beef – do not eat beef
during detox
Slow cooked chuck roast wit porcini
mushrooms
Slow cooked short ribs
Flemish beef stew
Stuffed bell peppers
Grilled marinated tri-tip
Spicy beef ragout over vegetables
Lamb – do not eat lamb
during detox
Grilled lamb chops
Lamb roast
Spicy lamb ragout over vegetables
Braised lamb shanks
|
