Gaia: Organic Cooking

Re: Organics A-Z

http://LANCLAN.gaia.com — Tue, 02 Sep 2008 18:58:30 GMT

In New England, we have lots of Shaw's stores, which carry a lot of organic products. They have a whole organic section. Wild Harvest is a very affordable organic brand that is not lacking in taste. They have everything other brands have.
http://www.shaws.com/browse/wild_harvest/index.html
http://www.wildharvestorganic.com/

Re: IS fried chicken OK?

http://La-Bella-Luna.gaia.com — Mon, 25 Aug 2008 21:12:08 GMT

You know.....one would think that regular fried chicken is ok if the cook stays within certain guidlines....such as using only organic foods (i.e. the chicken, the flour, the egg etc) and if they use only either olive, canola, or peanut oil....any further thoughts on this?

IS fried chicken OK?

http://tarotmaster.gaia.com — Fri, 15 Aug 2008 04:05:56 GMT

FIND THE FRESHEST CHICKEN BREAST ORGANIC OF COURSE
OLIVE OIL EXTRA VIRGIN IN A PAN MED HOT WITH CHUNKS OF GARLIC
ROLL THE MOIST CHICKEN IN QUINOA FLOUR COOK TILL BROWN
SERVE OVER SHORT GRAIN BROWN RICE

LOVE YOURSELF WITH STEAMED ORGANIC ALMOST RAW VEGGIES

MY FAVORITE ET VOUZ?

Re: Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Fri, 27 Jul 2007 05:14:01 GMT

Fixed this for dinner the other night. Comes out more like a lasagna in style and texture. However, there is no meat and the flavor is out of the world. Not heavy and cheesy like a lasagna. The eggs on the top make a huge difference. HIGHLY RECOMMENDED!

Re: Organics A-Z

http://annies.gaia.com — Wed, 23 May 2007 15:55:51 GMT

Don't forget about us! We're on the Organic Trade's list too :)

Annie's Homegrown offers delicious, all-natural and organic pasta meals and snacks that are good for you and good for the planet. All of our products (with the exception of our Gluten-Free Rice Pasta), are with organic durum semolina wheat.

Check us out and let us know what you think. We love to hear your feedback!

Peace,
All of us at Annie's

Best Ever Hummus

http://we3deeves.gaia.com — Fri, 23 Feb 2007 18:01:03 GMT

This is, by far, the best recipe I've ever found (by someone named Robin on the internet).
I serve it with organic pretzels, as a dip for raw vegetables or for a buffet with toasted pita wedges brushed with olive oil and seasoned with fresh rosemary.

1 (19 ox) garbanzo beans, drained
3T tahini
1/4-1/2 c olive oil (your choice)
3 cloves garlic
3T lemon juice
2 T water (or as needed to acquire a smooth consistency)
1T honey
1-1 1/2 t salt

In food processor or blender, add olive oil and garlic and process. Add rest of ingredients and process until smooth. Spoon into serving dish and drizzle with 2 T of olive oil on top, if desired.

You can add to this basic recipe to create some variety, such as toasted pine nuts (stir in the finished hummus- do not process), roasted red peppers, cumin or rosemary (which you'd process along with other ingredients), Enjoy!

Tilapia with Tomatoes, Basil and Toasted Pine Nuts

http://we3deeves.gaia.com — Fri, 23 Feb 2007 17:48:12 GMT

This is a family favorite in our household....the flavors compliment each other so wonderfully! This is the kind of dish that I, as a busy mom, love to create! It's so delicious, so fresh, so healthy and yet quick and simple to prepare. Be sure to use only the freshest of ingredients. We have prepared this with various fish, but tilapia is my favorite. The dish is so lovely and tasty, not only is it a pleasure for a weekday meal, but also presents beautifully for a dinner party!

4 Tilapia fillets, or other mild, white fillets
1-2 Tomatoes, diced
Bunch of green onions, chopped
Fresh basil (to taste), chopped
1/4 cup toasted pine nuts
Salt & Pepper (to taste)
Cajun seasoning (or other seasoning of your choice - experiment!).
2-3 Ts Olive Oil (only as much as needed to coat fish initially)

Preheat oven to 350 degrees.

Pour enough olive oil into a 7x11 rectangular (or similarly sized) glass baking dish to coat fillets, approximately 2 to 3 tablespoons, turning the fillets to coat each side. Sprinkle fish lightly w/salt, pepper and other seasoning of choice (we like cajun seasoning).

Distribute the diced tomatoes, chopped green onions and basil generously over the fillets, then sprinkle with the toasted pine nuts.

Cover tightly with foil and place in center of oven. Bake until fish flakes easily with fork, about 20-25 minutes depending on thickness of the fillets ). Do not overcook!

We usually serve this with brown rice or couscous and salad. Hope you enjoy this recipe as much as we do!

Re: Mediterranean Chicken Packets

http://gomeditate.gaia.com — Wed, 20 Dec 2006 02:01:39 GMT

We had this meal the other day and it was outstanding. I will definitely be making it again! ( and I can't wait!)

Thanks for the great recipe! I have already passed it on to others.

Re: Honey Roasted Plums

Mon, 04 Dec 2006 18:14:49 GMT

Oops~ I used nuefchatel (sp??!) rather than regular cream cheese... (and adapted the recipe from the 09/06 issue of 'everdayfood').

Honey Roasted Plums

Mon, 04 Dec 2006 18:13:12 GMT

Although plums are no longer in season for me, this recipe is a keeper. I have yet to try it with apples, but I do think that the results would be great :)

You will need:
3 or 4 Plums (I used black and red and found that the firm black plums turned out to be the best).

1-1.5 TBL butter

2-4 TBLS Honey (or even less if you are cutting down on sweeteners) Maple syrup would also work nicely)

1/3 C orange juice

3-4 TBLS Cream Cheese thinned with 1 tsp of milk

To Prepare:

Turn oven to 400. Put butter on a baking dish and stick it in the oven for a few moments to melt it. When melted, add honey & OJ and mix. Place plums (cut side down) in dish and bake for 20-25 minutes or untill they are starting to get tender. At this point you want to flip them over and baste with the pan juices (add a little water to pan while baking if the juices are drying up) and then continue to bake for 10 more minutes. Serve with a spoonful of cream cheese mixture and drizzle with pan juices..... I liked these even better served cold the next day

Ayurveda College's Dr. Halpern on "Physician of the Soul" Friday!

http://networkderforahigherpurpose.gaia.com — Fri, 01 Dec 2006 02:21:21 GMT

Dr. Marc Halpern, Director of the California College of Ayurveda, interviews with host of "Physician of the Soul," Gabriel Cousens, M.D., on

"Ayurveda for a Whole Life"

Shares an Upbeat and Informative Hour on the Ancient and Modern Art

TIME: 10am-11am PST (1 p.m. Eastern)
and Archived in Case You Miss It!
DATE: Friday, December 1, 2006
HOW: Listen FREE on www.WorldTalkRadio.com

Host of Physician of the Soul is Gabriel Cousens, M.D., M.D.(H), Diplomate of Ayurveda, Dip. American Board of Holistic Medicine, who is the founder and director of the Tree of Lief Rejuvenation Center and the author of "Spiritual Nutrition" and "Conscious Eating." Physician of the Soul is broadcast weekly from the Tree of Life Rejuvenation Center on different topics for an inspired whole life.

Re: Mediterranean Chicken Packets

http://gomeditate.gaia.com — Sat, 25 Nov 2006 17:29:21 GMT

I can't wait to surprise my husband with this recipe. We always eat the same thing and I'm sure that we'll both enjoy this...I'll let you know how it goes!

Curried Apple Couscous

http://Prince-of-MagnumVox.gaia.com — Thu, 12 Oct 2006 20:19:00 GMT

Curried Apple Couscous

I suspect you could make this with plums with good results as well.

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

FROM:
http://www.101cookbooks.com/archives/001509.html

Re: Butternut Squash Soup with Coconut and Ginger

http://manisha.gaia.com — Wed, 04 Oct 2006 02:17:07 GMT

This must be delicious. Just reading the recipe makes my mouth water. I have tried recipes of butternut squash soup with orange juice and the spices (ginger, onion, curry powder) but without the coconut milk or white wine. It will be interesting to try this version...
Manisha

Re: Butternut Squash Soup with Coconut and Ginger

http://cephas.gaia.com — Wed, 27 Sep 2006 20:34:08 GMT

I am definatly going to try this soup out..

Mustard Sauce

Wed, 20 Sep 2006 12:16:47 GMT

1/2 cup Dijon mustard
2 tablespoons light brown sugar
2 tablespoons pineapple juice
1/8 to 1/4 teaspoon ground red pepper

Stir together all ingredients; cover and chill up to 8 hours, if desired.

Yield: 2/3 cup

Macadamia-Mango Chicken

Wed, 20 Sep 2006 12:16:03 GMT

1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
6 skinned and boned chicken breast halves
Mustard Sauce (see sauces, dips, etc)
3 tablespoons macadamia nuts, chopped
Mango Salsa (see sauces, dips, etc)

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour, turning once.

Remove chicken from marinade, discarding marinade.

Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on each side or until done. Drizzle with Mustard Sauce; sprinkle evenly with nuts. Serve with Mango Salsa.

Yield: 6 servings

Mango Salsa

Wed, 20 Sep 2006 12:13:35 GMT

2 ripe mangoes (about 1 pound), peeled and diced*
1 medium-size red bell pepper, diced
1 jalapeño pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 small red onion, chopped
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1/4 teaspoon salt

Stir together all ingredients; cover and chill at least 2 hours.

*1 (26-ounce) jar refrigerated mango slices may be substituted.

Yield: 2 cups

Re: Green Chili Sauce

http://cephas.gaia.com — Wed, 20 Sep 2006 05:31:16 GMT

i prepared this in a resturant I worked in ..basically i put it as a drizzle on top of spicy foods such as green chilies or any peppers...but experiment! please lol it might work on things i never thought of

Chilled Shrimp with Spicy Fig Chutney

http://ashanteb.gaia.com — Sun, 17 Sep 2006 05:29:48 GMT

I recently came across a flat of organic figs at Costco. After taking a bite out of a fresh one, I decided that I needed to find some recipes to prepare the figs as I was not crazy about their texture. This recipe is delicious and simple to prepare. It would also make a great hors d'oeuvre.

I substituted shrimp for the prawns, papaya for mango, and used campari tomatoes. This recipe was retrieved from www.foodnetwork.com

Chilled Jumbo Tiger Prawns with Spicy Fig Chutney

Recipe courtesy Executive Chef Andri Tscharner, Fairmont Miramar, Santa Monica, CA

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating: No Rating

6 fresh figs, diced
1/2 mango, diced
2 tablespoons freshly grated ginger
1 tablespoon finely diced red bell pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 pinch cayenne pepper
2 medium golden tomatoes, cut and seeded to form cups
12 large tiger prawns, cooked, peeled, and chilled
4 sprigs fresh cilantro
8 whole chives

Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucepan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled.

Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives