Dinners and Main Dishes
Oriental Chicken and Broccoli
Submitted by NutritonWire.org member: JoeyG.
Serves: 5
Preparation Time:
Ingredients:
6 ounces skinless, boneless chicken breast
32 ounces fresh broccoli, stems and florets
1 can water chestnuts
1 can baby corn
1 cup pearl ear mushrooms
1 tablespoon sesame oil
1 egg white
1 tablespoon date sugar
1 tablespoon cornstarch
3 tablespoons chunky pineapple with juice
1 teaspoon Bragg Liquid Aminos
Instructions:
Place chicken in small steamer and steam for 25 minutes, then dice into small chunks. Peel broccoli stems and cut florets and stems into pieces. Steam broccoli in a big pot for 15 minutes. Add the water chestnuts, baby corn, and small mushrooms and steam for 5 minutes more.
Whip the sesame oil with the egg white, then fold in the date sugar, cornstarch, pineapple with juice, and liquid aminos. Mix and simmer on low heat for 3 minutes.
Mix all ingredients together and toss.
Note: This recipe gives 10 ounces of vegetables per person with only 1.5 ounces of chicken as a flavoring. It is also good without the chicken.
Wild Salmon Chowder
Submitted by NutritonWire.org contributor: Joel Fuhrman, M.D. (www.DrFuhrman.com)
Serves: 6
Preparation Time: 30 minutes
Ingredients:
4 medium potatoes, peeled and cubed
2 leeks, chopped
1 cup organic chopped celery
2/3 cup bell pepper (red, green, and yellow), chopped
1/2 cup chopped carrots
1/4 cup white wine (optional)
5 cups water
2 tablespoons Dr. Fuhrman’s VegiZest, or other no salt seasoning
2 bay leaves
8 ounces wild salmon, canned, or fresh, cut into bite sized pieces (if canned, rinse and remove skin)
1 cup frozen peas
1 cup frozen corn kernels
1 cup unsweetened soy milk
1/2 cup chopped fresh parsley
Instructions:
Cover and simmer potatoes, leeks, celery, bell peppers, carrots, white wine, water, VegiZest, and bay leaves for about 15 minutes until vegetables and potatoes are tender.
Discard bay leaves. With slotted spoon, reserve about 1 cup of cooked vegetables. Blend other cooked ingredients and broth in the blender to liquefy. Return thickened potato/vegetable stock to saucepan and add cooked vegetables, salmon, peas, and corn. Simmer for 5 minutes until salmon is cooked. Add soy milk and warm for 1-2 minutes. Serve garnished with parsley.
