“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
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READ EXCERPTS: Death by Supermarket
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RECIPES
Tuesday Recipes Week Two
Breakfast: Huevos Rancheros. 1 large orange, sliced.
Lunch: Cheat Spaghetti. 10 ounces live beer (find sources on Beer Travelers).
Dinner: Chicken Saté. 1/2 cup brown rice with butter. Asian Green Bean Salad.
Huevos Rancheros
Makes 4 Servings
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1 minced garlic clove
1/2 cup readymade red enchilada sauce
1/2 cup chopped fresh tomatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon ground cumin
sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
8 eggs
4 corn tortillas
1 cup grated Jack cheese
Topping
1 sliced ripe avocado
1/3 cup whole sour cream
4 sprigs fresh cilantro
1/2 cup readymade salsa
In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion and garlic and cook until softened, about 5 minutes. Add enchilada sauce, tomatoes, oregano, chili powder, cumin and pepper. Mix well. Simmer, uncovered, 10 minutes, stirring occasionally. Add chopped cilantro.
Cook eggs over-easy.
Submerge tortillas into hot ranchero sauce to coat and then put on plates. Top with cooked eggs. Add a layer of cheese, followed by hot ranchero sauce. Add avocado slices, sour cream and cilantro sprigs. Serve with salsa on the side.
Cheat Spaghetti
Makes Four Servings
one 1 ½ pound spaghetti squash
extra virgin olive oil
10 ounces wild mixed mushrooms
1 red onion, peeled and finely chopped
6 sun-dried tomatoes in olive oil, sliced finely
4 ripe tomatoes, quartered
1 cup chicken or beef stock (see Minestrone recipe)
3 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
2 handfuls of basil, course stems removed and chopped
1 cup grated Parmesan
Preheat oven to 375°. Cut the squash in half lengthwise and scoop out seeds. Coat a baking sheet with olive oil and lie halves, fleshy side down onto the sheet. Bake 35 minutes or until a knife easily pierces the skin. Remove from oven and, using a fork, scrape crosswise to pull strands from skin.
Wipe mushrooms clean with a damp paper towel and slice thinly. In a medium skillet over medium heat, sauté the onions in a little bit of the oil from the tomatoes, about five minutes, until onions soften and turn translucent. Add mushrooms and sauté until soft. Add the sun-dried and fresh tomatoes and stock and cook, stirring until stock is reduced by half, about 8 minutes. Add vinegar and squash and toss to heat and coat with sauce. Season with salt and pepper, add fresh basil. Separate onto plates and top with Parmesan.
Chicken Saté
Makes 2 Servings
1 pound skinned, boned chicken breasts
12 bamboo skewers
1/2 teaspoon hot-pepper paste (find in the Asian section)
1 teaspoon grated fresh gingerroot
2 tablespoons lemon juice
3 tablespoons shoyu
2 tablespoons honey
2 tablespoons organic peanut butter
1/2 cup water
Cut chicken into 1-inch cubes and threat onto 12 bamboo skewers. Set aside.
In a large-sized skillet, over medium heat, combine hot-pepper paste, ginger, lemon juice, shoyu, honey, peanut butter and water and bring to a boil, stirring constantly. Add the skewers and simmer for 10 minutes, basting.
Divide skewers between two plates and pour remaining sauce over them. Chicken Saté can be refrigerated and served cold, or eaten hot.
Asian Green Bean Salad
Makes 4 Servings
3 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons shoyu
1 minced garlic clove
1-inch piece of fresh gingerroot, peeled and minced
2 teaspoons sesame oil
1/3 cup coconut oil, melted
sea salt and freshly ground black pepper, to taste
1 tablespoon sesame seeds
2 pounds green beans, trimmed
1 scallion, chopped fine
In a small bowl, whisk together vinegars, shoyu, garlic, ginger-root and sesame oil. Slowly add coconut oil, whisking until emulsified. Season with salt and pepper.
In a small cast iron skillet, over high heat, toast sesame seeds, shaking constantly so that they don’t burn. When golden brown, remove to a plate.
In a large saucepan of boiling salted water, cook beans until tender but still crisp, about 4 minutes. Rinse under cold water and drain.
In a large bowl, combine beans, scallions, sesame seeds and dressing and toss well. Serve chilled or at room temperature.
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Breakfast: Huevos Rancheros. 1 large orange, sliced.
Lunch: Cheat Spaghetti. 10 ounces live beer (find sources on Beer Travelers).
Dinner: Chicken Saté. 1/2 cup brown rice with butter. Asian Green Bean Salad.
Huevos Rancheros
Makes 4 Servings
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1 minced garlic clove
1/2 cup readymade red enchilada sauce
1/2 cup chopped fresh tomatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon ground cumin
sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro
8 eggs
4 corn tortillas
1 cup grated Jack cheese
Topping
1 sliced ripe avocado
1/3 cup whole sour cream
4 sprigs fresh cilantro
1/2 cup readymade salsa
In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion and garlic and cook until softened, about 5 minutes. Add enchilada sauce, tomatoes, oregano, chili powder, cumin and pepper. Mix well. Simmer, uncovered, 10 minutes, stirring occasionally. Add chopped cilantro.
Cook eggs over-easy.
Submerge tortillas into hot ranchero sauce to coat and then put on plates. Top with cooked eggs. Add a layer of cheese, followed by hot ranchero sauce. Add avocado slices, sour cream and cilantro sprigs. Serve with salsa on the side.
Cheat Spaghetti
Makes Four Servings
one 1 ½ pound spaghetti squash
extra virgin olive oil
10 ounces wild mixed mushrooms
1 red onion, peeled and finely chopped
6 sun-dried tomatoes in olive oil, sliced finely
4 ripe tomatoes, quartered
1 cup chicken or beef stock (see Minestrone recipe)
3 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
2 handfuls of basil, course stems removed and chopped
1 cup grated Parmesan
Preheat oven to 375°. Cut the squash in half lengthwise and scoop out seeds. Coat a baking sheet with olive oil and lie halves, fleshy side down onto the sheet. Bake 35 minutes or until a knife easily pierces the skin. Remove from oven and, using a fork, scrape crosswise to pull strands from skin.
Wipe mushrooms clean with a damp paper towel and slice thinly. In a medium skillet over medium heat, sauté the onions in a little bit of the oil from the tomatoes, about five minutes, until onions soften and turn translucent. Add mushrooms and sauté until soft. Add the sun-dried and fresh tomatoes and stock and cook, stirring until stock is reduced by half, about 8 minutes. Add vinegar and squash and toss to heat and coat with sauce. Season with salt and pepper, add fresh basil. Separate onto plates and top with Parmesan.
Chicken Saté
Makes 2 Servings
1 pound skinned, boned chicken breasts
12 bamboo skewers
1/2 teaspoon hot-pepper paste (find in the Asian section)
1 teaspoon grated fresh gingerroot
2 tablespoons lemon juice
3 tablespoons shoyu
2 tablespoons honey
2 tablespoons organic peanut butter
1/2 cup water
Cut chicken into 1-inch cubes and threat onto 12 bamboo skewers. Set aside.
In a large-sized skillet, over medium heat, combine hot-pepper paste, ginger, lemon juice, shoyu, honey, peanut butter and water and bring to a boil, stirring constantly. Add the skewers and simmer for 10 minutes, basting.
Divide skewers between two plates and pour remaining sauce over them. Chicken Saté can be refrigerated and served cold, or eaten hot.
Asian Green Bean Salad
Makes 4 Servings
3 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons shoyu
1 minced garlic clove
1-inch piece of fresh gingerroot, peeled and minced
2 teaspoons sesame oil
1/3 cup coconut oil, melted
sea salt and freshly ground black pepper, to taste
1 tablespoon sesame seeds
2 pounds green beans, trimmed
1 scallion, chopped fine
In a small bowl, whisk together vinegars, shoyu, garlic, ginger-root and sesame oil. Slowly add coconut oil, whisking until emulsified. Season with salt and pepper.
In a small cast iron skillet, over high heat, toast sesame seeds, shaking constantly so that they don’t burn. When golden brown, remove to a plate.
In a large saucepan of boiling salted water, cook beans until tender but still crisp, about 4 minutes. Rinse under cold water and drain.
In a large bowl, combine beans, scallions, sesame seeds and dressing and toss well. Serve chilled or at room temperature.
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