SAMPLE RECIPES

Tomato-Garlic Soup
Peeling and seeding tomatoes doesn't have to be all that hard. Just heat a large pot of water to boiling, turn off the heat, and drop the tomatoes in for 1 minute. Then pour tomatoes into a colander and spray with cold water to stop the cooking process. Now cut tomatoes in half and squeeze over sink. The seeds pop out and the skin pulls off easily. You are now ready for chopping. With Italian plum tomatoes, you need to let them soak 2 minutes- their skins are tighter.

Ingredients:

In a large pot, sauté garlic in the olive oil over low to moderate heat. Add the tomatoes and cook over low heat, uncovered, for about 10 minutes, stirring frequently. Add the chicken broth and simmer for 20 minutes. Stir in the basil and serve. Or chill and serve, adding basil as garnish.

(Serves 4) (Chronic Fatigue Cookbook 67)

Spinach Salad With Dressing
"Olive Oil" not withstanding, even Popeye would find this salad to be a wonderful change at your craving-reducing lunch or as the start of your evening meal. Serve it with your favorite dressing.

Ingredients:

Wash the spinach several times thoroughly. Remove the tough stems, pat dry with paper toweling, and wrap in damp paper toweling. Refrigerate for about 1 hour.

Cut the garlic clove in half and rub the cut surface over the inside surface of a large bowl. Coat the inside of the bowl with the olive oil and lemon juice.

Tear the chilled spinach into bite-sized pieces and place in the bowl prepared above.

Add the mushrooms, and scallions. Toss lightly. Arrange the egg slices around edge of salad and serve with your favorite dressing.

(Serves 2) (Carbo Addict's 278)

Red Wine Basil Vinaigrette
For the most robust greens, this vinaigrette is the way to go. In the summer, the basil perfumes luscious ripe tomatoes.

Ingredients:

Combine the garlic, mustard, vinegar, and pepper in a small bowl, and whisk well. Add the oil in a slow stream, whisking constantly until the vinaigrette has thickened slightly. Fold in the basil and parsley.

(1 1/2 cups) (New Basics 190)

Pepper-Avocado Salsa
This is a great dip to serve with chicken, fish, or even meat.

Ingredients:

Put olive oil in large pan over medium heat. Add onions, garlic, tomatillos, tomatoes, and cumin and cook for 20 minutes. Add peppers and place the entire mixture in a food processor or blender and blend coarsely with on-off pulses. Pour in bowl and bring to room temperature; mix in the avocado and cilantro.

(2 quarts) (Chronic Fatigue Cookbook 165)

Savory Spinach
Popeye's favorite vegetable served in a wonderful new way to entice family, guests, or Popeye to the lunch table.

Ingredients:

In a dry, clean skillet set over medium heat, add the sesame seeds and gently shake and heat until several seeds take on color or some begin to pop. Remove from the heat and set aside.

Wash the spinach and cut into large pieces. Add the spinach to a large, deep skillet set over medium heat, cover, and steam in the water clinging to the leaves. Cook the spinach until wilted (about 2 to 3 minutes). Immediately add cold water to the pan to cover the spinach. Drain and gently squeeze out as much moisture as possible. Place the spinach in a medium-sized bowl and set aside.

In a small bowl combine the sesame oil, vinegar, teriyaki sauce, and mustard. Mix thoroughly. Add this mixture to the spinach, toss gently, and sprinkle with sesame seeds. Season to taste with black pepper.

Serve hot, warm or cold.

(Serves 3-4) (Carbo Addict's 287)

Western Omelet
A craving-reducing twist on an old favorite

Ingredients:

Sauté the mushrooms, turkey bacon, green pepper, and tomato or onion in a skillet with a little butter, olive oil, or low-fat pan spray. Add the basil.

Beat the eggs. Add the eggs to a separate skillet that contains a little hot butter, olive oil, or low-fat substitute. Cook over medium heat. Flip when semisolid.

Pour in the mushroom and bacon mixture, and fold the omelet in half.

Add pepper to taste and serve warm.

(Serves 2-3) (Carbo Addict's 241)

Spicy Turkey

Ingredients:

1. Using a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. In a spice grinder, grind the oregano, coriander seeds, cumin seeds, Anaheim chiles, red chiles, paprika, salt, and peppercorns into a powder. Transfer to a bowl and set aside.

2. Rinse turkey with cold water, making sure to clean neck and main cavity thoroughly. Pat inside and outside of bird dry with paper towels. The outside of bird must be dry for spice rub to adhere to skin.

3. Wearing rubber gloves, rub spice mixture thoroughly over entire bird. Refrigerate for 2 hours. Spices may be applied up to 1 day ahead. Allow bird to come to room temperature before stuffing.

4. Place rack in lower third of oven, and heat oven to 450 degrees.

5. Cut a piece of kitchen twine to twice the length of the turkey. Fold twine in two, and, starting at neck, bring twine forward around body of turkey ending at legs. Tie twine to secure wings and legs to body of bird. Cross legs and tie together. Place trussed bird in a V-rack in a large roasting pan. 6. Transfer turkey to oven. Reduce temperature to 350 degrees. After the first hour, rotate pan every 30 minutes until a meat thermometer reads 160 degrees when inserted into the thickest part of the thigh, 3 1/2 to 4 hours. Remove from oven, and set aside for 30 minutes before carving.

Recipe from Wendy Rae Zaritsky

Chicken Sauté with Asparagus and Balsamic Splash
The sweetness of aged balsamic vinegar holds this dish together in a shiny syrup sauce. A bit more sprinkled on before serving adds an extra sparkle.

Ingredients:

1. Arrange the chicken pieces in a baking dish, and cover with the balsamic vinegar. Scatter the thyme over the chicken, and cover with plastic wrap. Refrigerate, and marinate for at least 8 hours.

2. Remove the chicken from the marinade, and pat the pieces dry. Strain the marinade and set it aside.

3. Heat 2 tablespoons of the oil in a deep heavy skillet, and sauté the chicken, in batches, over medium heat until lightly colored on each side, about 5 minutes. (Be careful: The marinated chicken will easily burn and may sputter when placed in the pan.)

4. Remove the chicken and pour off the fat; add the remaining 1 tablespoon of olive oil to the skillet. Return the dark?meat pieces to the skillet, cover, and cook over medium heat for about 10 minutes. Then turn the dark?meat pieces over, and add the white meat (wings and breasts) and sprigs of fresh thyme. Cover, and continue to cook until the juices run clear when the meat is pierced with a fork, 10 minutes.

5. Meanwhile, bring a large saucepan of water to a boil. Snap off and discard the tough lower stems of the asparagus. Blanch the asparagus in the boiling water until crisp?tender, 2 to 3 minutes. Drain, rinse under cold water, and set aside.

6. When the chicken is cooked, remove it from the skillet and set it aside, covered. Spoon the excess fat from the skillet, and return the skillet to the heat. Add the reserved marinade and the asparagus, and heat through, coating the asparagus thoroughly with the marinade, 1 to 2 minutes. Remove the asparagus and transfer it to heated serving plates or a platter; continue to boil the marinade down until it is reduced to a shiny syrup that coats the back of a spoon.

7. To serve, arrange the chicken next to the asparagus. Coat the chicken pieces with the sauce, and dribble several drops of balsamic vinegar over the asparagus, if desired.

(8 portion) (New Basics pg. 412)

Poached Salmon Steak
From the Pacific Northwest to your table in a matter of 25 to 30 minutes of cooking time.

Ingredients:

In a large skillet, melt the butter, then add the onion, green pepper, and celery.

Sauté the mixture for 5 to 8 minutes. Add the water, vinegar, salt, and peppercorns and simmer for 5 minutes.

Bring the liquid to a boil as you wrap the steak in coarse cheesecloth.

Submerge the steak in the boiling liquid. Immediately lower the heat and allow the steak to simmer for 25 to 30 minutes.

Remove the steak, carefully unwrap it and serve it hot.

(Serves 3-4) (Carbo Addict's 246)

Note: With many species of fish the nutritional pluses are outweighed by the hazards of methylmercury. Below is a list of fish that are low in mercury.

Summer Flounder
Wild Pacific Salmon
Croaker
Sardines
Haddock

Roast Fillet Of Beef With Black Peppercorns
Our oven roasted version of the French classic steak au poivre. The crunchy peppercorns accent the velvety texture of this premier beef. An important roast for important company.

Ingredients:

1. Preheat the oven to 425 degrees.

2. Using the tip of a sharp knife, cut slits all over the fillet and insert the garlic slivers into them.

3. Pat the pepper all over the beef, so that it is well coated. Sprinkle it with the thyme and coarse salt.

4. Place the fillet in a shallow roasting pan, and cook for 15 minutes. Reduce the heat to 350'F, and roast an additional 20 minutes for rare meat. (To test for doneness, insert an instant? reading meat thermometer in the thickest part of the roast. It should read 125' to 130'F for rare, 135' to 140'F for medium.)

5. Let the fillet rest 10 minutes before carving.

(6-8 portions) (New Basics pg. 487)

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