HotmailNatural alternative recipes
Whole Foods hits the market with new cookbook
Recipes from TODAY |
 |
Follow us! |
 twitter.com |
 | Slideshow |
 | Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
 |
 TODAY Chimp attack victim breaks her silence Nov. 12: Charla Nash, the woman who was brutally mauled by her friend’s pet chimpanzee, speaks out for the first time and bravely shows the extent of her injuries. NBC’s Jeff Rossen reports. |
Aug. 27 - It was more than 21 years ago when the first Whole Foods Market store opened. Their mission has always been to “provide a more natural alternative to what we eat than the options the food supply chain was typically offering at the time.” Now have stores all over the United States and Canada. Now, they have a cookbook called, “The Whole Foods Market Cookbook.” Check out some of the recipes below.
Mizuna is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes. You may substitute watercress, baby spinach leaves, mustard greens or black kale (also called dinosaur kale). This variety of kale has dark, crinkly leaves and a crunchy texture. The mizuna leaves are added last and barely cooked. If you are using kale, add it a bit earlier so it will be tender. This dish takes on a smoky flavor when cooked in a wok. Serve with basmati rice or short grain brown rice.
Serves 4-6
INGREDIENTS
In a medium bowl, mix the lightly beaten egg white with the tamari or soy sauce, garlic and minced chicken. Mix well to coat the chicken evenly. Marinate, refrigerated, for 1 hour.
When you are ready to cook, heat 1 teaspoon of the canola or peanut oil in a wok or sauté pan over high heat. Sauté the minced chicken for about 4-6 minutes, stirring constantly until the chicken is cooked through and appears opaque. Remove from the pan and reserve. Add the remaining 1 teaspoon of oil and sauté the carrot, onion and water chestnuts for 1 minute, stirring constantly. Add the tamari or soy sauce, chile paste, lime juice and mizuna leaves. Cook until the mizuna has wilted slightly, stirring often.
Add the cooked chicken and mix well. Garnish with the scallions.
MANAGE YOUR RECIPES
Delicate chicken soaks in the flavor of fresh pureed aromatic herbs releasing intense flavor and aroma when sautéed. Pull the tender herb leaves from the oregano, tarragon, basil and rosemary stalks before pureeing. The parsley sprigs may be left whole. For best results marinate the chicken for at least two hours or overnight in the refrigerator. The cooking process only takes a few minutes. The natural starch of the white beans will lightly thicken the sauce. This dish can be enjoyed hot from the pan, room temperature or the day after cooking, served chilled. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra virgin olive oil.
Serves 4-6
INGREDIENTS
To prepare the Toscana marinade: In a food processor or blender place the olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley and rosemary and pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if the mixture looks too thick. You may also make the marinade using an immersion blender.
Marinate the cubed chicken with the Toscana marinade for at least 2 hours or overnight in the refrigerator if possible.
Heat the olive oil in a large pan over moderate heat until hot, for about 2 minutes. Add the cubed chicken and allow to brown lightly without stirring initially. Begin turning the chicken after 3 minutes and add the onion. Sauté for 2 minutes until the onion begins to soften. Add the white cannellini beans and continue to cook for 2 minutes longer until the chicken is cooked through and a light sauce forms around the chicken pieces. Season to taste with the salt and pepper.
MANAGE YOUR RECIPES
Spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapeòos and scallions. It’s a quick flash in the pan before you’re ready to enjoy this delicious shrimp dish. Try serving it with steamed basmati rice or Orange Cashew Rice (page xx).
Serves 4-6
INGREDIENTS
To prepare Firecracker Spice Mash: Place the almonds, jalapeòos, cilantro, scallions, garlic gloves, ground cumin, olive oil and water in a food processor or blender and blend for 1 minute until a smooth paste is formed.
Marinate the shrimp for at least 1 hour in the paste.
Heat the olive oil over moderate heat in a large sauté pan. Sauté the shrimp, stirring continuously for 4 minutes until opaque and pink in color. Deglaze the pan with the lemon juice and season to taste with the salt.
Garnish with the sliced avocado, cilantro sprigs and cherry tomato halves.
MANAGE YOUR RECIPES
An unfried-fried rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound of diced firm tofu for even more protein and texture. The chopped roasted cashews and herbs add color and flavor. The warm cooked grains lightly soften the scallions and parsley, releasing a fresh herbal fragrance and lively flavor. This is a fabulous spring dish.
Serves 4
INGREDIENTS
In a saucepan, heat the olive oil over medium heat and sauté the garlic and onion for 3 minutes. Add the sun-dried tomatoes and continue to sauté for 1 more minute. Add the vegetable stock or water, white wine, lemon juice, lemon zest, black pepper and salt, and bring it to a boil. Stir in the quinoa and simmer on a low heat with the saucepan covered for approximately 20 minutes or until the quinoa is almost tender to the bite.
Add the shrimp to the saucepan on top of the quinoa and simmer for 5 more minutes. Add the asparagus and peas on top of the shrimp and simmer for 5 more minutes. Top the dish with the roasted cashew pieces, scallions and chopped parsley. Season to taste with the salt and pepper.
MANAGE YOUR RECIPES
Some dishes are just naturally uplifting and sunny, and this is one of those dishes. Everyone enjoys seeing a plate in front of them mounded with this colorful rice. The rice takes on a slightly sweet citrus flavor and creamsicle-like color. Roasted cashews add crunch, and bell peppers supply a sweet juicy bite. This looks spectacular next to bright emerald green kale or Mexican grilled chicken.
Serves 4 INGREDIENTS In a 2-quart sauce pot, bring the water, orange juice, orange peel spice, olive oil and salt to a boil and stir in the rice. Cover the sauce pot and simmer the rice for approximately 25-30 minutes or until the rice is cooked through and the liquid has totally evaporated. Empty the orange rice in a large mixing bowl and add the roasted cashew pieces, the diced yellow and red bell peppers and scallions. Just before serving, season the rice with the salt and white pepper and add the drained mandarin orange segments to the rice, folding them in gently to prevent the oranges from breaking.MANAGE YOUR RECIPES
Recipes excerpted from “The Whole Foods Market Cookbook” by Steve Petusevsky. Copyright © 2002 by Crown Publishing, a division of Random House, Inc. Published by Crown Publishing. No part of this excerpt can be used without permission of the publisher.
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
 Food & Wine Section Front |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide