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The Schwarzbein Principle Cookbook Book Description Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free! With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken saté with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut. | ||||||
Roasted Vegetable Salad
Makes 4 side-dish servings 1 large sweet potato, peeled and chopped into 1-inch cubes 1 tablespoon pure-pressed extra virgin olive oil 1 cup green beans, ends trimmed, sliced diagonally into 1-inch pieces 8 ounces brown or white mushrooms, stemmed and left whole 1 tablespoon pure-pressed extra virgin olive oil 2 medium zucchini, chopped into 1/4-inch rounds freshly ground black pepper, to taste 1 tablespoon pure-pressed extra virgin olive oil 1 coarsely chopped red onion 1/4 cup balsamic vinegar 1 red bell pepper, chopped into large chunks 2 teaspoons Dijon mustard 1/4 cup slivered fresh basil or minced parsley, for garnish Preheat oven to 400°. Combine sweet potatoes and green beans with 1 tablespoon olive oil and black pepper. Arrange on a lightly greased baking sheet and roast, turning occasionally. In a medium bowl, toss red onion and bell pepper with 1 tablespoon olive oil and black pepper. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix. Return to oven. While potato, bean, onion and pepper combination is roasting, combine mushrooms and zucchini and mix with 1 tablespoon olive oil and black pepper. When potato, bean, onion and pepper combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix. Roast all together for about 5 to 10 minutes until vegetables are nicely browned and tender. Remove from oven. In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Sprinkle with chopped fresh basil or parsley. Serve at room temperature.
Makes 4 servings 2 pounds boneless chicken breasts 2 tablespoons slivered fresh basil, or 2 teaspoons dried basil 1 tablespoon Dijon mustard freshly ground black pepper, to taste 1 red bell pepper or 1/4 cup store-bought roasted red bell peppers 1/2 cup all-dairy heavy cream 2 tablespoons pure-pressed extra virgin olive oil 1/4 cup dry white wine 1 thinly sliced red onion 1 tablespoon fresh lemon juice 1 minced garlic clove 11/2 teaspoons grated lemon zest 1 1/2 cups marinated artichoke hearts, drained and chopped dash cayenne pepper 4 whole fresh basil leaves, for garnish Rinse chicken under cold water and pat dry with paper towels. Rub chicken breasts with mustard. Cover and marinate, refrigerated 1 to 2 hours. If using a fresh red bell pepper, roast pepper directly over a gas flame or on a rack under a preheated broiler. Using tongs, turn pepper frequently until blistered and blackened on all sides. Place pepper in a bowl with a plate on top. Let steam for 15 minutes to loosen skin. Peel off all charred skin. Discard skin along with seeds. Cut roasted flesh into thin slivers. In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add onion and garlic and sauté until softened, about 5 minutes. Add roasted red pepper strips, artichoke hearts, basil, black pepper, cream and wine. Bring to a boil, reduce heat to low and add lemon juice, lemon zest and cayenne pepper. Simmer until sauce is thickened and reduced by N, about 5 to 10 minutes, stirring occasionally. Taste, and adjust seasonings. Prepare barbecue or preheat broiler. Grill chicken over hot coals; or broil chicken on a greased rack with a tinfoil-lined baking sheet underneath. Broil 3 inches from heat source, until meat is tender, about 5 to 8 minutes per side. Spoon some sauce on each plate and arrange a grilled chicken breast on top. Garnish with whole, fresh basil leaves. © 1999 Health Communications, Inc. About the Author Dr. Diana Schwarzbein has achieved the reputation as the cutting-edge expert on hormone replacement therapy and reversing type II diabetes through her groundbreaking nutritional and lifestyle program. Her practice specializes in endocrinology, metabolism, diabetes, osteoporosis, menopause and thyroid. She lives in Santa Barbara, California with her husband where she conducts workshops and private sessions. More by Diana Schwarzbein, M.D.Evelyn Jacob, acclaimed professional chef, has a history of loving food and creating healthy and delicious cuisine. In 1979 she and three partners introduced bagels to Santa Barbara, with a chain of bagel and cream cheese bars, delis and wholesale bakeries called “The New York Bagel Factory”. She was the founder of Project Food Chain, a volunteer kitchen that feeds needy families in her community. She is an active member of the Women's Culinary Guild, and continues to develop recipes for new products, and do private consultations. She currently lives in Santa Barbara, California where there's a long waiting list of friends who know her great cuisine and want to come for dinner. More by Evelyn Jacob |
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