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Thai Cucumber Salad
May 25th, 2011
2 cucumbers
onions or scallions
1 tablespoon salt
2 tablespoons sugar
Cilantro
1/3 cup rice vinegar
Optional: peanuts and hot peppers
Dr. Norris Chumley’s Asian Fish Supreme
January 31st, 2010
This recipe suggests a couple of ingredients, Tamarind and nampla (fish concentrate) that you can find in an Asian grocery, and in some health food stores. I recommend you seek them out and add them to your kitchen “library” of flavors. They are used in a variety of Asian dishes, especially Thai and Malaysian.
It is best served over whole-grain, brown rice, or jasmine rice. It would also be good as a kind of variation on Pad Thai, with rice noodles. Cook the rice or noodles first, then the fish dish, as the rice will take longer.
- 4 small fish fillets (choose your favorite white fish: perhaps flounder, tilapia, sole, etc.) frozen or fresh
- 1 shallot or 4 small green onions
- 1 green pepper
- 1 red or yellow pepper
- 1 8oz. can unsweetened pineapple or ½ fresh pineapple, cubed
Sauce:
- 2 tablespoons tamarind (or 2 teaspoons tamarind concentrate)
- 2 garlic clove, crushed or chopped
- 3 tablespoons nampla (concentrated fish sauce)
- 1 1/2 tablespoons unsweetened peanut butter
- ¼ cup water
Chop the peppers and shallots (or onion) into medium diced cubes. Sautee them over medium-high heat until lightly browned. Reserve in a side bowl.
Place the fish in a skillet and pour water over it until it just covers-over the fish. Cook over medium heat until the fish is completely cooked, above 140 degrees on a thermometer, or when it is totally white, through and through.
While the fish is cooking combine sauce ingredients and stir until combined.
When the fish is done, let it rest 1-2 minutes, then gently drain the hot water from the pan. Lightly cover the fish with the sauce and serve with a prayer of gratitude.
TODAY’S ACTION PLAN:
– Gather the ingredients for this recipe, and make it for dinner. OR, try it tomorrow.
– Keep writing in your journal. If you’ve stopped writing a journal, post and tell us why. Also, please share a page, of one of your days, and write about the patterns you’ve spotted for yourself.
– Please be sure to move and use your body as vigorously as possible today. If you are able, and your doctor or health care provider agrees it is OK, increase your movement to 30 minutes. You may want to walk, dance, do yoga, stretch, or go to a gym.
– If you have lost weight – congratulations! Please tell us about it. If you have remained the same, congratulations! That’s great you’re not gaining.
– If you are not losing weight: don’t get discouraged – you are building a whole new healthy way of life. You may want to look back at your food logs: are you following the Food Guide Pyramid at www.mypyramid.gov? You may need to make a few changes in what and when you eat – also take a look at your eating patterns. Are you moving and vigorously using your body every day? Also – very important – have you had a medical checkup to make sure you don’t have an underlying condition that affects your weight?
Coconut Basmati Rice
May 28th, 2007 (Last modified: 6/17/2007 @ 8:24 am UTC)
- 2 cups water
- 1-1/2 cups canned coconut milk
- 1 tsp salt
- 2 cups rice
- 1/2 cup flaked coconut
- 2 tsp brown sugar
Combine water, coconut milk and sugar in a sauce pan.
Bring to a simmer.
Then stir in the rice.
Cover and reduce heat and simmer 12 minutes.
Cover and remove from heat.
Let stand 10 minutes.
Then add coconut flakes.
Serve and enjoy!
(from Maria)
Whole Wheat Pancakes
May 28th, 2007 (Last modified: 6/17/2007 @ 8:25 am UTC)
- 1-1/4 cup whole wheat flour
- 3/4 cup white flour
- 3 tbsp sugar
- 4 tsp baking powder
- 3/4 tsp salt
- 2 cups milk
- 2 eggs
- 1 tsp vanilla
- 1/4 cup oil
Mix together, heat up your griddle and spoon on and cook.
Enjoy!
(from Maria)
Venezuelan Peppers with Shrimp
May 27th, 2007 (Last modified: 6/17/2007 @ 8:26 am UTC)
- 3 lbs shrimp (16-20 per lb)
- 3 cups Spanish olive oil
- 4 large red Bell peppers (seeded and cut into thin julienne strips)
- 8 cloves garlic (peeled and cut into 1/4-inch chunks)
- 1 Chili pepper seeded / minced
- 1 loaf French bread 1-inch slices
- 1 Feta cheese (optional)
Slit the shrimp up the back with a sharp knife.
Remove the vein, but do not peel shrimp.
Set them aside.
Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.
Heat slowly. Cook very gently until the peppers are extremely tender but not all browned.
The oil will turn a lovely rose color.
Set the peppers aside.
Pour the remaining oil into another skillet with the garlic pieces.
Stew garlic slowly for 4 to 5 minutes, until tender and golden.
Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples.
Throw in the minced chili peppers and the shrimp.
Saute, tossing the shrimp in the oil, until they turn pink and are just done.
To serve, spoon the peppers and their oil into a serving dish.
Surround with the shrimp.
Serve with bread.
Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic.
Feta cheese may be eaten with it and the shrimp goes on top.
Serves: 10
(from someone at work)
