Greek-Style Baked Potatoes
Makes: 6-8 servings
Created by The MDM Team, Tuesday, January 15, 2008
It's all Greek to you when you sample these great Greek potatoes. Infused with lemon and garlic, the dish leaves little to the imagination and plenty to the palate.
Ingredients
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tbsp. oregano
1 to 1 1/2 lemon, juice
Sea salt
Fresh coarse ground black pepper
Methods/steps
Preheat oven to 440 degrees. Put all the ingredients into a baking pan large enough to hold them and season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water and oil solution but its flavor will permeate the potatoes, so not to burn. Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
Additional Tips
Ready in 1½ hour
August 06, 2009
Wild Rice and Mushrooms
Wild Rice and Mushrooms
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest.
I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium
- Recipe reprinted with permission of DrWeil.com
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest.
I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium
- Recipe reprinted with permission of DrWeil.com
August 05, 2009
Poached Salmon
Poached Salmon
2 Servings
Those of you who are familiar with My Optimum Health Plan will know that one of the initial dietary changes I ask you to make is to start eating fish -- particularly oily, cold-water fish. Of the varieties that fall into this category (mackerel, kippers, sardines and wild Alaskan salmon) my favorite is salmon. It's a leading source of omega-3 fatty acids, essential fatty acids that contribute to brain growth and development and may help reduce the risk of cardiovascular disease, high blood pressure and cancer.
Salmon is often available fresh, and it also scores points as a food that's easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this and my other salmon recipes; they're easy enough for everyday dining, fine enough for a special occasion, and guaranteed to set you on the road to good health. Enjoy.
Ingredients:
2 Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon
Instructions:
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutritional Information:
Per serving:
245 calories
10 g total fat (2 g sat)
76 mg cholesterol
0 g carbohydrate
22 g protein
0 g fiber
50 mg sodium
- Recipe reprinted with permission of DrWeil.com
2 Servings
Those of you who are familiar with My Optimum Health Plan will know that one of the initial dietary changes I ask you to make is to start eating fish -- particularly oily, cold-water fish. Of the varieties that fall into this category (mackerel, kippers, sardines and wild Alaskan salmon) my favorite is salmon. It's a leading source of omega-3 fatty acids, essential fatty acids that contribute to brain growth and development and may help reduce the risk of cardiovascular disease, high blood pressure and cancer.
Salmon is often available fresh, and it also scores points as a food that's easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this and my other salmon recipes; they're easy enough for everyday dining, fine enough for a special occasion, and guaranteed to set you on the road to good health. Enjoy.
Ingredients:
2 Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon
Instructions:
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutritional Information:
Per serving:
245 calories
10 g total fat (2 g sat)
76 mg cholesterol
0 g carbohydrate
22 g protein
0 g fiber
50 mg sodium
- Recipe reprinted with permission of DrWeil.com
August 04, 2009
Tuesday - Prayer of the Evening
BE PREPARED TO SUFFER FOR ME,
In My Name.......
All suffering has meaning in My Kingdom. Pain and problems are opportunities to demonstrate your trust in Me. Bearing your circumstances bravely-even thanking Me for them is one of the highest forms of praise. This sacrifice of thanksgiving rings golden- toned bells of joy throughout heavenly realms. On earth also, your patient suffering sends out ripples of good tidings in ever- widening circles. When suffering strikes, remember that I Am Sovereign and that I can bring good out of everything. Do not try to run from that pain or hide from problems. Instead, accept adversity in My Name, offering it up to Me for My purposes. This way your suffering gains meaning and draws you closer to Me. Joy emerges from the ashes of adversity through your trust and thankfulness.
JAMES 1:2-4 PSALM 107:21-22
In My Name.......
All suffering has meaning in My Kingdom. Pain and problems are opportunities to demonstrate your trust in Me. Bearing your circumstances bravely-even thanking Me for them is one of the highest forms of praise. This sacrifice of thanksgiving rings golden- toned bells of joy throughout heavenly realms. On earth also, your patient suffering sends out ripples of good tidings in ever- widening circles. When suffering strikes, remember that I Am Sovereign and that I can bring good out of everything. Do not try to run from that pain or hide from problems. Instead, accept adversity in My Name, offering it up to Me for My purposes. This way your suffering gains meaning and draws you closer to Me. Joy emerges from the ashes of adversity through your trust and thankfulness.
JAMES 1:2-4 PSALM 107:21-22
Beef for Sandwiches
Beef for Sandwiches
Makes: 12 servings
Created by The MDM Team, Sunday, February 17, 2008
Tender is the bite when you sink your teeth into this mouth-watering pot roast. Served on English muffins, it's sandwiched in great taste.
Ingredients
3 lb. pot roast meat
1 large jar of tomato sauce (16 and 24 oz. size both work)
1 (8 oz.) jar Picante sauce
12 English muffins
Methods/steps
Place ingredients in crock-pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.
Additional Tips
Ready in 6-8 hours
Makes: 12 servings
Created by The MDM Team, Sunday, February 17, 2008
Tender is the bite when you sink your teeth into this mouth-watering pot roast. Served on English muffins, it's sandwiched in great taste.
Ingredients
3 lb. pot roast meat
1 large jar of tomato sauce (16 and 24 oz. size both work)
1 (8 oz.) jar Picante sauce
12 English muffins
Methods/steps
Place ingredients in crock-pot and cook on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.
Additional Tips
Ready in 6-8 hours
Tempeh Chili
Tempeh Chili
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains), it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it.
Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:
341 calories
5 g total fat (1 g sat)
2 mg cholesterol
41 g carbohydrate
26 g protein
16 g fiber
460 mg sodium
-Recipe reprinted with permission of DrWeil.com
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains), it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp quality extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it.
Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:
341 calories
5 g total fat (1 g sat)
2 mg cholesterol
41 g carbohydrate
26 g protein
16 g fiber
460 mg sodium
-Recipe reprinted with permission of DrWeil.com
August 03, 2009
Lemon Oil Sauce
Lemon Oil Sauce
Serves: 4
Created by The MDM Team, Friday, November 2, 2007
Greek is the word with this lemon oil sauce that makes for a great marinade on chicken, fish or salad. When life gives you lemons, whip up this sauce.
Ingredients
1/4 cup lemon juice
1/2 cup olive oil
1 tsp. dried oregano
1 pinch salt
1 pinch pepper
Methods/steps
In a small jar with a tight-fitting lid, add the olive oil, lemon juice, oregano, salt and pepper. Close jar and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal.
Additional Tips
Shake or stir before each use, as the oil will separate.
Serves: 4
Created by The MDM Team, Friday, November 2, 2007
Greek is the word with this lemon oil sauce that makes for a great marinade on chicken, fish or salad. When life gives you lemons, whip up this sauce.
Ingredients
1/4 cup lemon juice
1/2 cup olive oil
1 tsp. dried oregano
1 pinch salt
1 pinch pepper
Methods/steps
In a small jar with a tight-fitting lid, add the olive oil, lemon juice, oregano, salt and pepper. Close jar and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal.
Additional Tips
Shake or stir before each use, as the oil will separate.
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