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Articles from 1999 In October


Delicious Living

November 1, 1999

Delicious Living

Salmon Salad on Mesclun Greens Garnished with Grapes & Melon



Salmon Salad on Mesclun Greens Garnished with Grapes & Melon Makes 4 servings Replace simple carbohydrates with fiber and nutrient-dense fruits and vegetables. A recent study in Italy found that women with breast cancer consumed starchy foods such as white bread, crackers and cookies, which may cause tumors to grow because they create an increase in blood sugar. This savory meal, replete with crunchy vegetables, colorful fruit and delicious salmon, keeps blood sugar balanced.

Prep Time: 5 minutes

6 ounces flaked salmon (or one small can)
1/2 cup minced celery
1/2 cup minced Vidalia onion
1/3 teaspoon sea salt
1/4 cup plain, lowfat yogurt
3/4 teaspoon fresh lemon juice or apple cider vinegar
2 to 3 cups loosely packed mesclun salad greens
2 cups red grapes
Melon wedges
Lemon slices for garnish

1. Open the can of salmon and drain well. Put the salmon in a bowl and flake it with a fork.

2. Toss in the minced celery and onion. Add salt, yogurt and lemon juice or vinegar.

3. Rinse greens and grapes. Place dried greens on two plates. Dry grapes and set aside. Top greens with salmon salad.

4. Garnish with grapes, melon wedges and thin slices of lemon.



Delicious Living

Celery Root and Daikon Salad with Mint

Celery Root and Daikon Salad with Mint
Makes 4 servings

Mint is a potent source of breast-protective limonene. Use it lavishly, and use it often.

Prep Time: 15 minutes
Marinating Time: 1 hour

1 medium celery root
1 small daikon radish
1/4 teaspoon sea salt
Ground pepper
1/2 cup cleaned and chopped fresh mint leaves

Dressing Ingredients:

1/4 teaspoon sea salt
1 clove minced garlic
1/5 cup extra-virgin olive oil
1/2 cup honeybell orange juice (regular orange juice may be substituted)
1 teaspoon lemon juice
Ground pepper to taste

1. Trim and peel celery root, slice, and cut slices into 2-inch-long julienne strips. You should have about 2 cups.

2. Scrub daikon radish with a natural bristle brush and also cut into similar-sized julienne strips. You will have approximately 1 1/3 cup of daikon.

3. Combine celery root and daikon in a serving bowl. Season with 1 to 4 teaspoon salt and ground pepper. Add 1 to 2 cup of chopped mint leaves and toss.

4. In a suribachi or food processor, add 3 to 4 teaspoon of salt and minced garlic. Puree. Slowly add the olive oil. Continue to grind ingredients together. Combine the rest of the dressing ingredients.

5. Pour the dressing over vegetables, toss, and marinate for an hour. Adjust seasonings and serve.

Delicious Living

Walnut Cranberry Grain Loaf

Walnut Cranberry Grain Loaf
Yield: 2 loaves

Sponge Starter:

1 cup bread flour
1/4 cup white rye flour
1/2 package fresh yeast
2/3 cup water, lukewarm

1. In a mixing bowl, dissolve the yeast in the water. Add flours and mix for 5 minutes on slow speed with a dough hook. Let rise for one hour.

1 package fresh yeast
1/2 cup water, lukewarm
1/3 cup apple cider, lukewarm
1 egg
1/2 cup bread flour
1 teaspoon salt
1 cup whole wheat flour
1/3 cup white rye flour
1-1/2 cups California walnuts, roughly chopped
1 cup dried cranberries
1 teaspoon orange zest

2. Preheat the oven to 400°F.

3. In a bowl, dissolve the yeast in lukewarm water. Add the apple cider, egg, salt and sponge and mix the dough 6 to 8 minutes on medium speed until fully developed.

4. Add the walnuts, cranberries and orange zest and mix on slow speed until fully incorporated. Let the dough rise to double in volume, then punch it down and divide the dough into two even pieces.

5. Form each piece of dough into a greased pound cake pan. Let the dough rise to its maximum volume, about double in size. Place the loaves in the oven and bake until golden brown and a good crust is formed, approximately 25 minutes. Remove from the pan and let cool on a rack.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts

Delicious Living

Sugar-Free Brownies

Sugar-Free Brownies Serves 14 This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. For those of you who can't eat wheat, substitute brown rice flour for the wheat flour.

Prep Time: 15 minutes
Cooking Time: 30 minutes

1/2 cup brown rice syrup
2 tablespoons unsalted butter
3 1-oz. squares unsweetened baking chocolate
1 teaspoon vanilla
2 eggs
1/2 cup sifted all-purpose flour
1/2 cup chopped pecans

1. Preheat oven to 350°F. In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir in flour and pecans.

2. Spread in a greased 8'' x 8'' baking pan. Bake at 350°F for 30 minutes. Cool and cut into squares.

Delicious Living

Chicken Stir-Fry

Chicken Stir-Fry
Serves 6

The sauce in this recipe calls for amaranth to replace wheat flour or cornstarch as its thickener, rice noodles to replace wheat or egg noodles, and wheat-free tamari. Any type of meat or soyfood will taste good in this dish, although chicken is especially pleasing.

Prep Time: 15 minutes
Cooking Time: 25 minutes

1 cup cubed boneless, skinless chicken breast
2 cups broccoli, chopped
1 cup snow peas
1 cup baby corn, chopped into 1/2-inch pieces
1 tablespoon minced garlic
2 tablespoons wok oil
1 package rice sticks (rice noodles)

1. Heat oil in a wok or large frying pan to medium-high. Add garlic and sauté for 3 minutes. Add chicken and sauté until it is no longer pink, stirring often to avoid burning. Stir in vegetables and cook until tender (about 5 to 10 minutes). Stir in sauce and let cook until it starts to thicken. Serve over rice noodles cooked according to package instructions.

Sauce:

1/4 cup wheat-free tamari
1/4 cup dry cooking sherry
1 cup cold water
3 tablespoons amaranth flour

1. Mix together tamari, sherry and water. Whisk in flour until well blended.

Delicious Living

Curried Walnut Chicken

Curried Walnut Chicken Serves 6

1/2 cup chopped California walnuts
1 can fat-free, reduced sodium chicken broth
3 tablespoons cornstarch
1 tablespoon curry powder
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1-inch pieced
Salt, to taste
3 cups hot, cooked, long-grain white rice

1. Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.

2. In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.

3. Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper and green onions; sauté, stirring occasionally, 2 minutes.

4. Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts