Tag Archives: garlic

Carrot And Yam Soup

The carrot and yam soup is a delicious number on account of the strong flavor of the yams. Not only is it delicious, but it warms you to the soul!

What you’ll need (feeds 1):

2 large yams
2 medium carrots
1/3 cup barley
1/2 cup split lentils
3 slices onions
3 cloves garlic
oregano
paprika
ginger
nutmeg
chili powder
bay leaf
salt/pepper
spoon of butter

To start, get about 4 cups of water boiling (depending on the size you’re planning on making).

Peel the yams, and chop them up into cubes to get them cooked as quick as possible. Put them into the boiling water.

Then wash and dice the carrots, as well as the garlic and onions. Put those into the frying pan, with a spoon of butter and fry them to bring out some flavor. You know its ready when the onions have turned a clearer color.

When these are done, put them into the boiling yams and add the split lentils and the barley.

Add all the spices you want, I went heavy on the ginger, salt, pepper, and oregano. The chili powder and the paprika added a nice flavor. I find that in soups, all the spices become less dominant, so don’t be afraid to put a lot in.

Let this boil for about 15 minutes so all the flavors mix and the split lentils and the barley cook properly.

When this is done, stick it into the blender, and blend it up! I usually have to do it in about 2 or three portions, for the soup tends to be thick and it doesn’t fully mix in the blend. Don’t forget to take out the bay leaf though!

Put it back on the oven and put it on low heat (simmer) for about another 10 minutes. Stir it constantly and keep it covered so splattering doesn’t occur.

Pork Rust

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The Pork Rust is so named this way because the rusty look that roasting or frying the veges get.

What you’ll need to feed two healthy bellies:

2 steaks of pork
2 yams
1 red & 1 yellow pepper
2 slices of onion
3 cloves of garlic
4 large mushrooms
Half a cup of frozen peas and carrots
1 small chili pepper
2 slices of cucumber
2/3 cup of rice
Extra virgin olive oil
Teriyaki sauce

Spices:

Sesame seeds
Tarragon
Dill

I always start off when I have potatoes boiling enough water to boil the taters. Get the water boiling. Dice up the yams while your waiting for it to boil, for when it does, put the cubes in. I usually add dill to the rice and the potatoes.Then measure out 2/3 a cup of rice, and rinse it a few times, then match the rice with water (this is for jasmine or basmati, brown rice takes different quantities). Once you have it measured, bring the water to boil and then turn it down very low for 15 min.

Once these two are going, fry the pork, with about 1/2 a teaspoon of tarragon, and sesame seeds. I also put a dose of teriyaki sauce on it right now. Mix the spread around a bit so it is evenly spread across the whole pork, this gives it delicious flavor.

When the pork has just been put on, I’ll dice up the onions and garlic and put them in their own frying pan with some olive oil to get them cracking. After these have been frying for a few minutes I will add the rest of the diced veges to the fry.

When I flip the pork after about 5 min, just check the bottom you want to see a bit of brown if its on a fairly hot heat. Don’t crank the heat or you’ll just burn the pork and keep it raw on the inside.

Keep an eye on the rice, when its done if you timed it right, everything else will be done and you’ll have to only make a nice garnish to suit your style. I choose a diced cucumber with some sprinkled sesame seeds and tarragon with a bit of dill.

Does it look yummy? How did yours turn out?

Red Chicken Pasta Sauce

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Today’s dish is Red Chicken. Its a pasta dish that’s served with a homemade tomato paste sauce, and is oh so delicious. I will refrain from going through how to make the sauce, for you can find it here.

What you’ll need:

spaghetti (a moderate fist full usually is enough for 2)
chicken
1 in total peppers (red, orange, yellow)
4 medium mushrooms
onion
garlic
extra virgin olive oil
sesame seeds
poppy seeds
tarragon
ginger
ground coriander seed

I start right away before I take anything out to boil a pot of water for the spaghetti. Get this on for it will take as long or exactly the same amount of time as the chicken does.

The, start as usual with some olive oil in the pan, and turn on the burner to put the chopped up, bite sized chicken into the pan to fry.

When this has been started, add your spices. I use a lot of sesame seeds, tarragon, and poppy seeds. The others vary greatly depending on the mood. Ginger is good, not really necessary to be careful with.. Very good and distinct tastes to the dish.

I like to keep the chicken portion of this fairly ‘chicken-y’ tasting, for it keeps the taste different than the sauce that you’ll be adding later, so I try not to mix spices to much.

Stir this nicely and then get chopping!

I try and get the onions and garlic into the chicken as soon as possible. Adds flavor to the chicken I find.

When the chicken is nearly done, add the veges to fry for a little while. Personally, I enjoy having veges that are warm, and soft, but still hold their shape, so I find the perfect time to add them is right when almost all the pink in the chicken is gone.

After the chicken is done, Add the pasta sauce you’ve already made.

Stir this for a short time, just to get things nicely mixed, and then serve!

Enjoy!

Chicken Balsetta by Ned Tobin

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I call this dish Chicken Balsetta for its Basil. Its one of my staples.

What you’ll need:

rice (1/3 a cup per person)
chicken (~1 breast per person)
1 tomatoe
1/4 broccoli
2 small carrots
2 cloves of garlic
2 slices of onion
extra virgin olive oil
sesame seeds
celery seeds
basil
paprika
tarragon
salt/pepper
cardamom seeds

To start get the rice on to boil. Wash the rice a few times by running it under the water, and then (for white rice) add 1:1 water:rice and bring to a boil, then turn to low and set your time for 15 minutes.

While I wait for the rice to boil, I chop up my chicken into bite sized pieces, and put them in the frying pan, add a dash of olive oil and turn it on med-high temp.

At this point, I add all the spices. My favorite for all chicken dishes is tarragon, some paprika, sesame seeds are a must, celery seeds, and the spice to make the recipe: Basil!

Keep an eye on this when cutting up veges so that it doesn’t burn (ie. stir it frequently!)

I like to cut up my garlic and onions first, to quickly get them in with the chicken to give it more flavor, but thats me.

Then cut up the carrots (and any other veges you so choose to add, just not the tomato) and throw them in when the chicken is almost done.

When this whole mix is almost done put your chopped up tomato’s into the mix, you just want to warm them up so that they don’t get soft on you, but still warm (this is how I like them personally).

Mind your rice, it should be done about the same time. The chicken usually takes me about 10 min, the rice 15 min always. So, just time it right.

I like to serve mine with a side of a few slices of tomato to make it look extra pretty!

Enjoy!

Eating Right

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To stay healthy you DO NOT need to have vaccinations and drugs. A body is an amazing thing, and fed with the proper food, you can fight off nearly anything.

We’ll list some of the healthiest foods that if eaten, will provide your body with the necessary nutrients to fight off most colds, and keep the immune system alert and strong.

Garlic: Garlic is one of the healthiest foods you can eat. If you’re feeling a slight sore throat or cough, eat about 3 or 4 cloves of garlic. Warning: don’t do this on an empty stomach, you’ll get major heart burn, do it with a meal, after or just before a meal to allow other food to get digested with it.

Onion: Onion is also a magic food where it helps fighting off all sorts of sickness and disease.

Broccoli: Broccoli is one of the most nutritious vegetable there is. Try sticking some into most of your dishes, if you break it up small enough, it’s hard to even notice its introduction into your meal.

Fruits: Having fruits will give you your vitamin C requirements, as well as many other nutrients. They don’t say an apple a day will keep the doctor away for no reason.

Meat: If you are exercising regularly, to gain that muscle mass you’re looking for, you need to give it the proteins it needs. A can of tuna is always a very good choice, but a steak or a chicken breast will also do the trick properly.

Rice: Rice is a marvelous addition to any meal. My secret is for any amount of rice, is the amount of water you put in, bring it to a boil, then turn heat as low as it can get and wait 20 minutes for it to be done. I use basmati rice most often.

I feel it very important to stay away from the following foods: sugars, chocolate, potato chips, canned foods, pre-packaged dinners, and dairy products. Just by staying off of these foods you will notice a difference in body weight, energy levels, and skin complexion. Just simply removing dairy products will reduce body fat, clear complexion and eliminate upset stomachs in many cases.

Remember, you are seeking to better yourself, and stuffing yourself silly will not better yourself. It will give you a bloated stomach and a lack of motivation for a very long time, but nothing more.

This is not just a change of a few little foods that you eat, this is a major shift in your thinking habits. You want to be stronger, you want to be thinner, you want to grow your mind and body into a force to be reckoned with, so don’t kid yourself with over eating or being lazy.

Eat Right!