“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
Friday Recipes Week Two
Breakfast: Egg Salad and Ham Rollups. 4 tangerines.
Lunch: Chicken Coconut Soup. 2/3 cup Coconut Ice Cream.
Dinner: Wow-Them Meatballs. Or Classic Meatloaf. ½ cup mashed potatoes with butter.
Gorgonzola Salad with Pears.Egg Salad and Ham Rollups
Makes 4 Servings
8 eggs
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
8 slices Canadian bacon
Fill a saucepan with cold water, add eggs and bring to a boil over high heat, uncovered. When water boils, immediately cover pan, remove from heat and let sit undisturbed 15 minutes. Drain and rinse eggs under cold water to shock the shell. Peel and discard shells, set eggs aside.
Preheat broiler.
In a medium mixing bowl, combine remaining ingredients, except bacon. Spoon a dollop of mixture into a slice of bacon, wrap and secure with a toothpick. Put the rollups in a broiler proof pan and broil for about 2 minutes, until bacon is browned.
Chicken Coconut Soup
Makes 6 Servings
6 cups chicken broth (see Minestrone Soup)
3 14-ounce cans unsweetened coconut milk (not lite)
1 1/2 cups 1/4-inch-thick slices fresh lemongrass
3 large boned chicken breast halves cut into bite-size strips
6 tablespoon lime juice
3 tablespoons readymade Thai fish sauce
1 1/2 tablespoons ready made Thai Red Roasted Chili Paste, or to taste
finely chopped fresh cilantro
In a medium saucepan over medium high heat, bring broth, coconut milk and lemongrass to a boil. Reduce heat, add chicken and simmer until almost cooked through, stirring occasionally. Transfer chicken to plate. Add 1 tablespoon lime juice, fish sauce and chili paste to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer to heat through. Ladle soup into bowls. Garnish with fresh cilantro.
Wow-Them Meatballs
Makes 6 to 8 Servings
1/2 cup pine nuts
1 cup rolled oats
1 cup cream
2 pounds ground beef
2 egg yolks
1/2 cup currents
2 teaspoons cinnamon
1 teaspoon ground cloves
sea salt and pepper, to taste
2 tablespoons coconut oil
Over medium high heat, toast pine nuts in a small cast iron skillet, for about 2 minutes, until golden, shaking pan frequently. Remove nuts to a plate.
In a medium bowl, soak rolled oats in cream for two minutes. Add all other ingredients and mix well with your hands. Form meatballs. Over medium heat, in a large cast iron skillet, melt oil. Add meatballs until the skillet is crowded and cook, turning carefully with two forks, until browned on the outside and cooked through, about 12 minutes
Classic Meat Loaf
Makes Four Servings
1 tablespoon butter
1 yellow onion, finely chopped
1 1/2 pounds ground beef
12 ounces ground pork
2 tablespoons shoyu
2 tablespoons Dijon mustard
5 AK-Mak crackers, pulsed in food processor
sea salt and freshly ground pepper, to taste
1/2 cup applesauce
6 strips bacon
Preheat oven to 350º. In a medium-sized skillet, over medium heat, melt butter. Add onion and sauté until golden brown. Set aside.
In a medium-sized mixing bowl, using your hands, combine beef, pork, shoyu, mustard, cracker crumbs, salt and pepper, to taste, and all but 3 tablespoons of the applesauce. Add sautéed onion and mix well. Form into a loaf, spread remaining applesauce over the top and arrange bacon strips.
Bake until browned, about 1 hour. Allow to sit for 5 minutes before slicing.
Pear and Gorgonzola Winter Salad
Vinaigrette
2 tablespoons raspberry vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
Salad
1/2 cup chopped walnuts
1 large head Boston lettuce, washed, dried and torn into bite-size pieces
2 ripe pears, cored and sliced
1/2 cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh parsley
In a small bowl, whisk dressing ingredients until emulsified.
In a small skillet, over medium-high heat, toast walnuts, stirring until nuts are toasted. Remove from pan and set aside.
Line 4 plates with washed and dried lettuce. Arrange pears on top. Sprinkle with Gorgonzola cheese, toasted walnuts and parsley. Spoon on vinaigrette.
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Breakfast: Egg Salad and Ham Rollups. 4 tangerines.
Lunch: Chicken Coconut Soup. 2/3 cup Coconut Ice Cream.
Dinner: Wow-Them Meatballs. Or Classic Meatloaf. ½ cup mashed potatoes with butter.
Gorgonzola Salad with Pears.Egg Salad and Ham Rollups
Makes 4 Servings
8 eggs
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
8 slices Canadian bacon
Fill a saucepan with cold water, add eggs and bring to a boil over high heat, uncovered. When water boils, immediately cover pan, remove from heat and let sit undisturbed 15 minutes. Drain and rinse eggs under cold water to shock the shell. Peel and discard shells, set eggs aside.
Preheat broiler.
In a medium mixing bowl, combine remaining ingredients, except bacon. Spoon a dollop of mixture into a slice of bacon, wrap and secure with a toothpick. Put the rollups in a broiler proof pan and broil for about 2 minutes, until bacon is browned.
Chicken Coconut Soup
Makes 6 Servings
6 cups chicken broth (see Minestrone Soup)
3 14-ounce cans unsweetened coconut milk (not lite)
1 1/2 cups 1/4-inch-thick slices fresh lemongrass
3 large boned chicken breast halves cut into bite-size strips
6 tablespoon lime juice
3 tablespoons readymade Thai fish sauce
1 1/2 tablespoons ready made Thai Red Roasted Chili Paste, or to taste
finely chopped fresh cilantro
In a medium saucepan over medium high heat, bring broth, coconut milk and lemongrass to a boil. Reduce heat, add chicken and simmer until almost cooked through, stirring occasionally. Transfer chicken to plate. Add 1 tablespoon lime juice, fish sauce and chili paste to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer to heat through. Ladle soup into bowls. Garnish with fresh cilantro.
Wow-Them Meatballs
Makes 6 to 8 Servings
1/2 cup pine nuts
1 cup rolled oats
1 cup cream
2 pounds ground beef
2 egg yolks
1/2 cup currents
2 teaspoons cinnamon
1 teaspoon ground cloves
sea salt and pepper, to taste
2 tablespoons coconut oil
Over medium high heat, toast pine nuts in a small cast iron skillet, for about 2 minutes, until golden, shaking pan frequently. Remove nuts to a plate.
In a medium bowl, soak rolled oats in cream for two minutes. Add all other ingredients and mix well with your hands. Form meatballs. Over medium heat, in a large cast iron skillet, melt oil. Add meatballs until the skillet is crowded and cook, turning carefully with two forks, until browned on the outside and cooked through, about 12 minutes
Classic Meat Loaf
Makes Four Servings
1 tablespoon butter
1 yellow onion, finely chopped
1 1/2 pounds ground beef
12 ounces ground pork
2 tablespoons shoyu
2 tablespoons Dijon mustard
5 AK-Mak crackers, pulsed in food processor
sea salt and freshly ground pepper, to taste
1/2 cup applesauce
6 strips bacon
Preheat oven to 350º. In a medium-sized skillet, over medium heat, melt butter. Add onion and sauté until golden brown. Set aside.
In a medium-sized mixing bowl, using your hands, combine beef, pork, shoyu, mustard, cracker crumbs, salt and pepper, to taste, and all but 3 tablespoons of the applesauce. Add sautéed onion and mix well. Form into a loaf, spread remaining applesauce over the top and arrange bacon strips.
Bake until browned, about 1 hour. Allow to sit for 5 minutes before slicing.
Pear and Gorgonzola Winter Salad
Vinaigrette
2 tablespoons raspberry vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
Salad
1/2 cup chopped walnuts
1 large head Boston lettuce, washed, dried and torn into bite-size pieces
2 ripe pears, cored and sliced
1/2 cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh parsley
In a small bowl, whisk dressing ingredients until emulsified.
In a small skillet, over medium-high heat, toast walnuts, stirring until nuts are toasted. Remove from pan and set aside.
Line 4 plates with washed and dried lettuce. Arrange pears on top. Sprinkle with Gorgonzola cheese, toasted walnuts and parsley. Spoon on vinaigrette.
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