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Curried Chicken With Dried Plums
Curried Chicken with Dried Plums Serves 4-6 / Rich in fiber and minerals that are key for heart health, this flavorful combination is tasty over brown rice or with whole-grain bread. You can substitute tofu for the chicken. 3 tablespoons whole-wheat flour 1/2 teaspoon sea salt 1/8 teaspoon pepper 1 pound boneless skinless chicken breast, cut into 1-inch cubes 1 tablespoon olive oil 1-1/4 cups chicken
Seared Sesame Sea Scallop Salad
Seared Sesame Sea Scallop Salad September, 2004 Serves 4 You can substitute shrimp for scallops in the salad. Top it with gomashio (a salt/sesame seed mixture available at natural food stores) for extra seasoning and flavor. 16 marinated jumbo sea scallops (see below)2 fresh plums, pitted and cut into wedges12 ounces field green lettuce mix8 ounces Sesame Vinaigrette (see below)1 ounce gomashioScallop
Lettuce Wraps With Chicken In Plum Sauce
Lettuce Wraps With Chicken In Plum Sauce May, 2001 Makes 12 Rolls / Rediscover the virtues of iceberg lettuce with this tasty appetizer. Used to wrap around a savory filling, iceberg's crisp, light flavor and sturdy texture shine. 2-3 cloves garlic, minced1 tablespoon sesame oil4 large plums, pits removed; or use canned plums, pits removed1 tablespoon lime juice1 tablespoon sugar1-1/2 tablespoons
Apple-Plum Chutney
Apple-Plum Chutney September, 2007 Makes about 4 cups / This spicy-hot chutney is especially tasty atop Brie, served on a cheese board with bread or crackers. It's also great with lamb, pork, or poultry. Prep tips: When plums are out of season, use red or green pears. To tame the fiery heat, omit the jalapeo seeds. 1 3/4 cups brown rice vinegar or white vinegar 1 1/2 cups natural cane sugar 1 pound
Plum Skillet Cake
Plum Skillet Cake July, 2007 Serves 16 / A fancy-looking, dairy-free dessert that's easy to make. This cake tastes even better after it cools completely, and it's delicious topped with vanilla ice cream. 1 tablespoon refined walnut oil 12-15 plums (about 1 1/2 pounds), thinly sliced1/4 cup brown rice syrup1/2 cup refined walnut oil1/2 cup pure maple syrup1/2 cup cane sugar1 cup water1 egg1 teaspoon
Plum Sauce
Plum Sauce June, 2007 Makes about 1 3/4 cups / This fresh, supereasy sauce makes a nice topping for ice cream, pancakes, or French toast. 8 ripe plums (about 2 1/4 ounces), stones removed, slivered1/4 cup agave nectar, or to taste1 teaspoon orange- or raspberry-flavored liqueurPinch of sea salt 1. Combine all ingredients in a saucepan and simmer gently until tender and fragrant. Use a hand blender
Fresh Cherry Tart with Cocoa Crust
Fresh Cherry Tart with Cocoa Crust May, 2007 Serves 12 / A fruit-filled treat for chocolate lovers. Prep tips: Try this with ripe, fresh, sliced plums, too. Use canola instead of coconut oil if you prefer. Cocoa Crust 1/3 cup date sugar 1 1/4 cups whole-wheat pastry flour 2 tablespoons packed cocoa powder 1/3 cup coconut oil 1/8 teaspoon salt 2 egg whites 1 teaspoon vanilla extractFilling 1 1/2 pounds
Easy Peach Preserves
These low-sugar preserves will keep for up to six months, refrigerated
Gingered Gingerbread
Gingered Gingerbread December, 2001 Makes 1 cake or 12 muffins / Dark, fragrant gingerbread is usually served for dessert, but it's great for breakfast, too. Both fresh and crystallized ginger give this one a particularly rich flavor. Serve warm with a dollop of crme fraiche and sliced plums or peaches. 2 eggs1/2 cup buttermilk or sour cream1/2 cup unsulfured molasses8 tablespoons (1 stick) unsalted
Dried Fig and Plum Tagine
Dried Fig and Plum Tagine October, 2007 Prep time: 20 minutes Cook time: 2-6 hours Serves 6 / Dried figs and prunes add vitamins, fiber, and zing to this Moroccan stew. Serving tip: Serve with whole-wheat couscous or polenta and lightly braised greens. 1/2 cup chopped dried apricots 1/4 cup raisins 1/4 cup chopped dried plums 1/2 cup chopped dried Turkish figs 2 15-ounce cans garbanzo beans, rinsed
Butternut Squash Soup
Butternut Squash Soup July, 2007 Serves 8 / I infuse this standard soup with toasted sesame oil, giving it an Asian flavor twist. Prep tips: Stir canned coconut milk before using. For variety, toss fresh ginger slices into the pot (remove them before blending), change the spices, add apple, or use a different nut milk. Ingredient tips: Umeboshi vinegar, made from pickled plums, adds a sweet-salty
Entree Recipes | Healthy Main Dish Recipes, Organic entrees
Healthy Vegan Recipes, Organic Vegan Recipes, easy vegan recipes
Poultry, Chicken Entree Recipes
Healthy Vegetarian Recipes, Organic Vegetarian Recipes
healthy, organic Vegetarian Recipes from Delicious Living Magazine
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