Tag: healthy

Joe’s Weight-Loss Chinese Chicken & Veggies

Joe’s Weight-Loss Chinese Chicken & Veggies

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(Above: This dish is healthy, fast and fresh: just like you.)

My friend Joe, who recently found out he is diabetic and lost more than 50 pounds, credits this dish with his success.

Using brown rice, instead of white, is healthier and has fewer calories.  You can also add other vegetables to it as you see fit. This dish is flavorful and doesn’t feel like you’re cutting calories when you eat it.

Joe with his artwork
Joe Gem at one of his art exhibits north of Boston.

 

Joe is an artist, with a natural born talent for sketching people. You can see his work here. He’s available for commissions, and his prices are extremely reasonable. He lives north of Boston with his partner Karen and their two goldendoodles. He likes to cook and even makes his own dog food.

Two goldendoodles
Amos and Andy are goldendoodles and very well behaved.

 

This dish is as easy to make as you like. Joe buys the brown rice (not fried rice) at a nearby Chinese restaurant and gets the chicken meat from a rotisserie chicken he buys at the supermarket. But if you want to save a few bucks (and know exactly what you’re eating) you can choose to roast a few chicken breasts and make the brown rice yourself.

Vegetables in bowls
Once the chicken and vegetables are chopped, this dish comes together pretty quickly.

You can also buy the vegetables already chopped up at the supermarket, but beware: there’s a huge markup on the price and I’m not sure the chopped veggies are as fresh.  A little slicing and dicing never hurt anyone and it’s a great way to build up your cooking skills, if you’re a novice cook.

Vegetables and chicken in a frying pan
Stir it up in a frying pan with a little olive oil. And don’t forget to add the oyster sauce.

Once you have your veggies chopped and your cooked rice, you simply fry it all with a little olive oil and add a little oyster sauce. What could be simpler (and healthier) than that?

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Joe's Weight-Loss Chinese Chicken and Vegetables

January 26, 2010
: Easy

By:

Ingredients
  • Cooked white chicken meat (about two breasts) cut into 1-inch pieces. You can roast your own by drizzling a little olive oil in a roasting pan, and adding salt and pepper on the breasts. Then cook for about 30-45 minutes (for bone-in breasts) at 350 degrees. When done, cut 1-inch pieces off the bone. Or you can simply buy a cooked chicken at the supermarket and cut the white breast meat off it.
  • Cooked brown rice. (About 4-6 cups)
  • Onion (1 whole, chopped)
  • Scallions (2 bunches, about 8-10). Cut off the roots and then cut them where the stalks are light green and throw away the leaves. Then slice the remaining ends into tiny discs.
  • Mushrooms (About 8 ounces, cut into quarters)
  • Broccoli (about 2-3 cups of florets, cut up into bite size pieces)
  • Extra virgin olive oil (just enough to coat a frying pan to cook the onions and scallions, and just enough to coat a roasting pan if you’re roasting your own chicken breasts)
  • Oyster Sauce (A few tablespoons, to your taste. Available at most specialty shops or in the Chinese ingredient section of some supermarkets. Make sure it does not contain any high glucose corn syrup. Joe uses Lee Kum Kee Oyster Sauce. I tried the Yummy House brand which has more fish flavor and has only 5 calories per serving to Lee Kum Kee’s 25 calories.)
Directions
  • Step 1 Drizzle a few teaspoons of the extra virgin olive oil to coat the bottom of a frying pan. Add the onions and scallions and cook until translucent.
  • Step 2 Then add the mushrooms and broccoli and cook until the mushrooms are golden brown and the broccoli is tender, but not wilting.
  • Step 3 Add the chopped chicken and stir.
  • Step 4 Add the oyster sauce and stir.
  • Step 5 Add the brown rice and stir.
  • Step 6 Cook until heated well through (about 5 minutes) and serve.

 

 

The Best Ribollita Soup Recipe

The Best Ribollita Soup Recipe

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
” 

 

This is one of my most requested recipes. Also known as “Tuscan Bean Soup,” it is a real crowd pleaser. I’ve tripled this recipe and fed nearly 50 people with it at our annual Christmas open house party.

 

Bowls filled with vegetables
There’s a lot of chopping required to make this soup. Using a food processor makes it easier and quicker.

 

It’s an Italian vegetable soup, with a jolt of meat. I got this recipe from the Barefoot Contessa, but incorporated a few short cuts so you can make this in about 1 1/2 hours. There are other ribollita soup recipes out there, but trust me, this is the best. I’ve been told this by other Italians.

 

Pancetta in a bowl.
Don’t try to make this soup without pancetta. It’s what gives this soup a deep, smoky, flavor.

 

If you’re not familiar with pancetta, think of it as Italian bacon. You can find it in the deli section at most supermarkets and it comes either as a whole piece, sliced, or cubed. I bought mine as a whole piece and then chopped it up into small cubes. It is made from pork and then cured, but it needs to be cooked before you can eat it.

 

A bowl of Ribollita soup.
Colorful, hearty, delicious and nutritious describes Ribollita soup. Make sure you use sourdough bread too. It’s an essential ingredient.

 

The taste is sweet and a little sour with a punch of heat from the crushed red pepper flakes. It’s a great, hearty soup on a cold winter night.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Ribollita Soup

December 6, 2009
: About 12
: 1 hr
: 1 hr 30 min
: Easy-Medium

By:

Ingredients
  • 1 large can of cannellini beans (about 19 oz.)
  • 1/4 cup good olive oil, plus extra for serving
  • 1/4 pound diced pancetta
  • 2 cups chopped onions (about 2 onions)
  • 1 cup chopped carrots (about 3 carrots)
  • 1 cup chopped celery (about 3 stalks)
  • 3 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon salt (I always use Kosher as it’s the most flavorful.)
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz.) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 8 cups chicken stock
  • 4 cups sourdough bread cubes, crusts removed
  • 1/2 cup freshly grated Parmesan cheese (preferably the imported Parmesan Reggiano), for serving
Directions
  • Step 1 Heat the olive oil in a large stockpot.
  • Step 2 Add the pancetta and onions. Cook over medium-low heat for about 10 minutes or until the onions are translucent. (Stir occasionally)
  • Step 3 Add the carrots, celery, garlic, salt, pepper, and red pepper flakes. Continue cooking over medium-low heat for about 10 minutes or until the vegetables are tender. (Stir occasionally)
  • Step 4 Add the tomatoes with the puree, the kale, and basil. Continue cooking over medium-low heat for about 10 minutes. (Stir occasionally)
  • Step 5 Rinse the cannellini beans under cold water. Puree half of them in a food processor with about 1/2 cup of water.
  • Step 6 Add pureed beans to the soup. And then add the remaining half of the whole beans. And stir.
  • Step 7 Add the eight cups of chicken stock.
  • Step 8 Bring soup to a boil and then reduce heat and simmer over low heat for 20 minutes.
  • Step 9 Add the bread cubes to the soup and simmer another 10 minutes.
  • Step 10 Serve hot in large bowls. Sprinkle a little freshly grated parmesan cheese on top. And then drizzle a little olive oil over it.
Our Signature Dish: Root Soup

Our Signature Dish: Root Soup

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
” 

I’ve always loved vichyssoise soup (served warm) and decided one day to build on that. The result is this soup.

This is the signature dish of Rootsliving. It encompasses everything that Rootsliving is about: it’s simple, uses fresh ingredients of the season, is healthy (so healthy it should ward off the flu) and delicious. And although I invented this dish, I don’t believe I’m the first person to put these ingredients together in a soup.

This is a soup that someone could have made hundreds of years ago, perhaps using the only ingredients they had available. It’s peasant food, created out of necessity and passed down from generation to generation because it’s that good. It stands the test of time. Most of the recipes here are in that category. And I hope I’m not being too indulgent by saying I believe this soup is in that special class.

BONUS: Good, hearty food doesn’t have to be fattening. If you leave out the cream and butter in this recipe, it’s low-calorie. And, if you substitute water for the chicken stock, it’s just as good and zero points for you Weight Watchers out there.

 

Overview of a bowl of soup
The carrots make this soup a bright orange color and sweet.

 

This would make a great first course at Thanksgiving dinner, or any holiday dinner. I serve it on special occasions but also make it a few times a month during the winter to help build up our immune systems. And if you have young children who don’t like to eat vegetables, this is a great way to get some in them.

 

Chopped up vegetables in a soup pot
What could be easier than throwing everything into a pot?

 

The prep for this soup involves lots of chopping, but once that work is done, you just throw everything into a big pot and cook.

 

Leeks on a cutting board.
Don’t let these hairy root vegetables scare you. Put them in their place.

 

If you’ve never cooked with leeks before, don’t fret. They’re big, but not scary. Consider them gigantic scallions if that makes you feel better and treat them the same. Chop off the squiggly roots at the bottom and chop off the leafy greens at the top. Then split them down the middle so you can wash them under a running faucet to get the dirt out.

 

Leeks, sliced down the middle.
That’s better. Part of taming these wild vegetables is cutting off the tops and bottoms and slicing them down the middle so you can clean them properly.

 

After the vegetables are soft, you let the mixture cool down (for at least an hour or so) and then working batches you puree it in a blender.

 

Soup in a blender
WARNING: Make sure the soup has cooled down before putting it in a blender. You don’t want to burn yourself or others if some spurts out the top.

 

Return the pureed soup back into the big pot and heat it up on the stove. Add some milk or heavy cream if you like (this is optional), some butter (also optional), and just a dash of nutmeg. Be careful, nutmeg is very strong. You can always add more if you like but you can’t take it out once it’s in the pot.

 

Orange soup in a bowl
Hearty, rich and sweet, just like you.

 

You can serve it as a first course, or as main course with some crusty bread and a salad. This is a great winter warmer and will soon become part of your comfort food DNA.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with a free subscription to the Rootsliving newsletter.)

 

Root Soup

November 4, 2009
: 20 min
: 45 min
: 1 hr 5 min
: Medium

By:

Ingredients
  • 6 leeks (chop off the roots and leaves
  • use just the white and light green part, discard the rest.)
  • 5 cups diced potatoes
  • 3 cups diced sweet potatoes
  • 3 cups diced carrots
  • 8-10 cups chicken stock
  • Salt (to taste)
  • Dash of nutmeg (Nutmeg is strong so use no more than 1/8 teaspoon.)
  • Butter (1-2 tablespoons, or less)
  • Heavy cream (About 1/4 cup)
Directions
  • Step 1 Put everything in a pot (except for the nutmeg, butter and heavy cream) and bring to a boil.
  • Step 2 Lower heat and simmer, covered loosely for about 20-30 minutes or until vegetables are soft.
  • Step 3 Wait until ingredients cool and then puree in a blender in batches (if ingredients are still warm or hot, be careful not to burn yourself).
  • Step 4 Heat up soup, add nutmeg, butter and the heavy cream (don’t let it boil.)
  • Step 5 Serve with a crusty bread (french, ciabatta, italian etc.)
Work Night Dinner: Octopus’s Garden Gazpacho/Sandwiches

Work Night Dinner: Octopus’s Garden Gazpacho/Sandwiches

Here’s something to kick off a weeknight in the late summer: two quick and easy recipes, perfect to make and eat after a long day of work or to enjoy while you’re working through dinner.

An Octupus’s Garden Gazpacho with Leftover Chicken Hummus Sandwiches

BEWARE: This Octopus's Gazpacho may attract a puss or two.
BEWARE: This Octopus’s Gazpacho may attract a puss or two.

(Tip: Gazpacho should sit in the refrigerator for a couple of hours before eating, so you could make this the night before. This soup is also very low in calories. For you Weight Watchers, it’s about 4 points per serving with the shrimp — or only 3 points without.)

An Octopus’s Garden Gazpacho

This recipe came from Parade Magaziine via Epicurious. The original name was Farmstand Gazpacho, but my brother Peter (who first made this for me) had the brilliant idea of adding shrimp to it, so I changed the name.

Eating this is like eating a bowl of nature and combined with the shrimp, you may feel like a playful sea otter surfacing from the deep with a fresh morsel in his mouth.

Octopus's Garden Gazpacho

September 12, 2009
: Easy

By:

Ingredients
  • 2 cups, about 1 large, peeled and diced (1/4 inch) cucumber
  • 2 cups, about 2, diced (1/4 inch) red bell pepper
  • 2 cups, about 2, diced (1/4 inch) ripe tomato
  • 1/2 cup, about one small, diced (1/4 inch) red onion
  • 2 cups of tomato juice
  • 1/2 cup red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 dashes Tabasco sauce (You can add more if you like it more spicy. I added four dashes and found that suited my taste)
  • Salt and pepper
  • Shrimp (about 16 whole, medium-sized cooked shrimp. More or less to suit your taste.)
Directions
  • Step 1 Place all of the diced vegetables in a large bowl. Add tomato juice, vinegar, oil and Tabasco. Season with salt and pepper.
  • Step 2 Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the ingredients. Return the pureed mixture to the bowl and stir to combine.
  • Step 3 Add eight of the shrimp to the soup. Save and refrigerate the other shrimp to use as garnish around the cup or bowl. Refrigerate gazpacho for 4-6 hours. I put it in the refrigerator for only three hours before eating it and it was fine.
  • Step 4 Put soup in bowls or cups and hook a few shrimp around the rim. Serve with your favorite sandwich.

I made the following sandwiches with some leftover fried chicken and what I had hanging around my icebox. (The tomato and cucumber in the sandwich echoed some of the main ingredients of the soup making this a perfect combination.)

Leftover Chicken Hummus Sandwiches

Ingredients:

  • Good, real, Italian bread (I used a loaf of pane francese)
  • Leftover chicken, sliced thin
  • Tomato slices
  • Cucumber slices
  • Hummus

What I did:

Cover one bread slice with chicken. Put slices of tomato on top and add salt and pepper. Put slices of cucumber on top. Spread hummus on the other slice of bread and make a sandwich.

 

Roasted Vegetable Napoleons

Roasted Vegetable Napoleons

Get a free Rootsliving eCookbook with “9 Recipes to Help you Relax and Enjoy
the Holidays.
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I got this recipe more than two decades ago and it stands up to the test of time. It’s from the now defunct Gourmet Magazine, the January 1996 edition. I used to have a subscription to that wonderful publication and saved all of the issues. I still make these stacks a few times a year for family and friends who request them. Trish, particularly, is fond of them.

 

Sliced zucchini on a cookie sheet
Brush the vegetables with a little olive oil and sprinkle with salt and pepper before baking.

 

They are easy to make. You roast the vegetables on cookie sheets with olive oil, salt and pepper, and then you assemble the stacks, skewered with rosemary sprigs. Bake in the oven at 450 degrees.

(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,”  along with free subscription to the Rootsliving newsletter.)

 

Roasted Vegetable Napoleons

June 9, 2009
: 6
: Easy

There's a little bit of work to this: slicing and baking. But it's still pretty simple to make.

By:

Ingredients
  • 1/2 cup olive oil
  • 1 pound eggplant, cut crosswise into 1/3-inch-thick slices
  • 1 1/4 pounds zucchini, cut crosswise into 1/3-inch-thick slices
  • 4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices
  • 2 medium red onions cut into 1/3-inch-thick slices
  • 1 pound medium red potatoes, cut into 1/3-inch-thick slices
  • 3/4 cup ricotta
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/2 pound mozzarella, cut into six 1/4-inch-thick slices
  • 6 fresh rosemary sprigs
Directions
  • Step 1 Brush cookie sheets with olive oil and place slices of vegetables on them. Brush the vegetables with olive oil and sprinkle with salt and pepper. Bake in a preheated 450 degree oven until tender and lightly browned.
  • Step 2 Stir ricotta, salt, pepper, and thyme in a bowl.
  • Step 3 Assemble the stacks on an oiled cookie sheet as follows: Eggplant slice, ricotta mixture, two potato slices, two zucchini slices, one slice of onion, a slice of mozzarella, two tomato slices, two more zucchini slices, and another onion slice. Top this with more ricotta mixture and then cover it all with an eggplant slice. Make five more of these.
  • Step 4 Put a hole through the stack using a metal or wooden skewer. Then stick a rosemary sprig through that hole. Rosemary sprig should have leaves on the top remaining inch which will stick out of each stack.
  • Step 5 Bake the stacks for about 5 minutes until cheese melts and vegetables are warmed throughout. Serve with a side dish of orzo or rice.