“Cancer Fighting Stir Fry”

4 cups broccoli florets (approximately ¾ pound)

• 1 pound flank or boneless sirloin steak
• Juice from 1 orange
• Juice from 1 lime
• 1 teaspoon low-sodium tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon virgin coconut oil
• ½ cup thinly sliced scallions (both green and white parts)
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• ¼ cup (1 ounce) chopped Brazil nuts, toasted
• 1 cup brown rice
• ½ cup chopped tomatoes

1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.

2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.

3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.

4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.

5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.

From Jillian's Recipes

© 2010 Stage 29 Productions LLC

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Caribbean Rice

Ingredients:

2 cups of hot cooked rice
2 tablespoon of mango chutney
1/4 teaspoon of ground ginger
1/2 cup of chopped red pepper
1/3 cup of sliced green onions
1/2 cup of slivered almonds, toasted
11 ounce canned mandarin oranges, drained
8 ounces canned crushed pineapple, drained
1/1 cup of unsweetened grated coconut, toasted

Directions:

In a large size skillet combine rice, mandarin
oranges, pineapple, red pepper, almonds, green
onions, coconut, chutney along with the ginger
over medium high heat.

Now stir and cook it until the ingredients are
well blended and thoroughly heated. Serve with
grilled or broiled shrimp.

To toast the coconut, spread grated coconut on
an ungreased baking sheet then toast at 300 F.
for 1 minute.

Makes 4 servings.

Asian tofu salad

Ingredients

12 oz lowfat firm tofu
1/3 c red bell peppers; chopped
1/3 c scallions; chopped
1 tb fresh parsley; chopped
-DRESSING
2 cloves garlic
2 ts fresh ginger root; grated
1/2 ts chili paste; or to taste
2 tb soy sauce
2 tb rice vinegar
1 ts dark sesame oil

Instructions

Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley.Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days.

Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.

Ital Stew Peas (Veggie Stew Peas)

Ital Stew Peas is sometimes called Veggie Stew Peas or Vegetarian Stew Peas

INGREDIENTS :

* 2 cups red peas (kidney beans)
* 2 whole scotch bonnet peppers (if you like it hot cut the pepper up)
* ¼ cup water
* 2 cups coconut milk
* bay leaves
* 10 pimento grains (allspice)
* cloves garlic (1 crushed and 3 whole)
* 3 chopped scallions
* 1 small onion chopped
* 3 sprigs of thyme
* ½ teaspoon black pepper
* 1 teaspoon natural sea salt (sold in stores)
* 2 potatoes (Irish), cubed
* 1 sweet potato, cubed
* 3 carrots, sliced
* Veggie spinners/dumplings (See Recipe Below)

METHOD:

1. Soak the peas in water for a least 10-12 hours in the pot
2. Place coconut milk, bay leaves, scallion, pimento grain, whole garlic and whole pepper in the pot.
3. Slowly boil and simmer for 1 ½ hours or until the peas are tender.
4. Season by adding the onions, crushed garlic and thyme.
5. Add carrots, spinners and potatoes
6. Let simmer for 30 minutes
7. Remove the scallions, bay leaves and hot pepper before serving.
8. Serve hot with white rice.

CALDO DE PEIXE (FISH SOUP)

6 white potatoes
3 sweet potatoes
l bunch fresh parsley
l green pepper
l red pepper
3 medium onions
2 medium tomatoes
4 scallions
3 lbs. fresh, whole, cleaned saltwater fish (examples: tautog, cod, bluefish or sea bass).

In a large kettle, gently saute chopped onions, tomatoes, scallions and green and red peppers in oil. Next, add fish cut into small pieces and water. Cover and bring to a gentle boil. Add peeled potatoes and chopped parsley to kettle. Reduce heat and simmer. A little may be added to make a thicker broth.

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Roasted Oysters

by Chef #407788 Evelinkamalinka

30 min | 30 min prep

SERVES 24

* 4 dozen fresh oysters, in the shell (Blupoints or other large flat shell oysters)
* 3 lbs rock salt or ice
* 1 cup diced tomato, drained
* 1 cup thinly bias-sliced green onion
* lemon wedge

1. Scrub oysters under cold running water. Spread rock salt on a heavy roasting pan or baking sheet. Arrange on dozen of the oysters, curved shell down, on rock salt so they are stabilized.
2. Bake in a 400 degrees oven, for about 10 minutes. Remove oysters when the shells open, as they pop and continue baking until are done. Repeat with remaining oysters.
3. Hold the roasted oyster with the oven mitt and the flat side up. Using a strong bladed knife insert the knife into the hinges of the shell. Twisting the blade, pry open the oyster, move the blade along the upper side of the sheel to free the muscle from the shell.
4. Remove and discard the upper shell.
5. Use the lower shell for serving the oyster.
6. Transfer to a platter lined with rock salt. Top each oyster with 1 teaspoon of tomatoes and green onions. Served with lemon wedges.
7. Makes 24 appetizers.

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