Recipes

Let’s start by the staple #1—Perfect Rice. Many dishes go well with rice.

Use brown rice—long or short grain, it doesn’t matter. Later when you get fancy you can graduate to risotto. Using a pot, add one cup of water and about a tablespoon of butter, 1/2 teaspoon salt, and bring it to a boil with the top on—simply makes it faster to boil.

Then add in ½ cup of rice to the boiling water. If you want to rinse it in a strainer beforehand, that fine. The most important thing is to reduce the heat on the burner to low as soon as the rice is added and place the cover back on the pot. Thirty to forty minutes later for brown rice (twenty minutes for white rice) you will have perfect rice without having to scrape it from the bottom of the pot. Flavor with pepper and butter as desired and serve.

Cook your rice as instructed above. Use about 1/3 or a pepper (any color) and about 1/3 of an onion. Chop the peppers and or onions into small square pieces about 3/8”. Sautee them with rice bran oil or butter as described below and when rice is finished, add them to the rice and stir to mix them with the rice. Flavor with salt, pepper and butter as desired and serve.

Sometimes you just want to break up the rice thing with pasta—it’s the easiest thing on the planet to make. Visit your favorite super market or health food store and purchase rice pasta. You can get fancy with meat or manara sauce, but let’s leave it simple.

Linguini, spaghetti, spirals or whatever: I prefer a spinach rice spaghetti style of pasta. Simply fill a large pot half way with water, add a tablespoon of butter, cover it and bring to a boil. Then add in the pasta and keep the heat on high for the recommended period of time (on the package—usually 8-to-11 minutes). Keep the cover off. Stir every few minutes to keep the pasta from clumping or sticking to the bottom of the pot. When finished, dump into a colander and cover until you serve.

Serve with a fine grade of parmesan cheese sprinkled on top (Stage II)—I prefer sheep cheese (stage I).

Steamed—Cut your vegetables (broccoli, cauliflower, green beans). Place 1/2” water in the bottom of a pot and bring to boil. Place the vegetables in the steamer and then into the hot water and cover. Steam on high heat for 5 minutes.

To avoid your veggies getting too cold, melt butter with salt and pepper, or warm rice bran oil flavored with salt and or pepper. You may also want to warm a bowl for the veggies.

Place veggies in the warm bowl and pour your butter sauce over them and stir to distribute the sauce. If you like, flavor by sprinkling a tablespoon of parmesan cheese (sheep) over the veggies and serve.

Sautéed— green beans, collard greens, arugula, spinach, broccoli. Use a large 13” pan with cover. Place a tablespoon of rice bran oil in the pan along with your vegetables. If you’re using spinach or collard greens, fill the pan to the top as when heated, the greens seems to disappear as they shrink. Bring to medium low heat and cover. Stir every 4 or 5 minutes and add approx 1/2 teaspoon of salt (I use Morton's light salt which is high in potassium) Add in chopped garlic after about 6 or 7 minutes and stir. Avoid over heating as too much heat will burn the garlic along with your veggies. The trick is to keep from burning the garlic so keep an eye on it and reduce heat when you notice the garlic browning.

Start the shrimp scampi about 10 minutes before the rice is finished. Melt one stick of butter on low heat. While melting the butter, remove the shells from the shrimp.

Then add several cloves of chopped garlic to the melted butter and raise the heat slightly to brown the garlic. You can get the garlic that’s already chopped or chop it yourself into small pieces—of course remove the outer shell of the garlic before chopping.

Lay the shrimp in the butter—usually you will need a 13” pan to accommodate 1 ¼ pound of shrimp. Do not place shrimp on top of each other—have them all touching the bottom of the pan. Once the shrimp are distributed in the pan, sprinkle with parsley and squeeze in the juice from ½ of a lemon. Cover the pan and let it cook the shrimp for about 3 minutes on a low-medium heat. Remove the cover after the second or third minute to check to see if the shrimp are finished—their beautiful bottoms will be red and the tops might still be pink. When you see the redness beginning to reach the top half of the shrimp, use two forks to flip each one over and sprinkle more parsley on the flipped shrimp. Cover the pan for another two to three minutes. It’s easy to see when they are finished—they are all red top to bottom.

If you have the luxury of heating the plates, do so and when the shrimp are ready, serve the rice first and keep the rice covered to keep it warm. Using a large spoon, serve the shrimp and the butter garlic sauce on top of the bed of rice.

There’s only one more thing to do and that is enjoy. Bread (dark pumpernickel only) optional, makes a great mop for the sauce that no one can stand to see thrown away.

While we’re on the subject of seafood, how about King Crab legs—very easy dish.

Start the king crab about 10 minutes before the rice is finished. You’ll need pan with a cover large enough to fit in the legs. Ideally, place a vegetable steamer in the bottom of the pan with about ½” of water. Bring it to a boil with the top in place, then place the crab legs in the pot and cover keeping the heat on high for 5 minutes.

While the legs are steaming, melt ½ stick of butter in a small pot. Add the juice from about 1/3 of a lemon to the butter.

Start the lobsters about 20 minutes before the rice is finished. You’ll need a relatively large pot with a top. Place the vegetable steamer in the bottom—not really necessary, but I like to use it to keep the lobster from collecting too much water. Fill the bottom of the pot with ½” of water and bring to boil. Place the lobsters in the pot and cover. Let them steam on high heat for about 14 minutes. If your lobsters weigh more, you’ll need to add a few minutes to the steaming.

Perfect Steamers

11/2 Pound of steamer clams (enough for 2 people)
Soak them in cold water with black pepper for 30-45 minutes to cleanse them (they will spit out the sand)

run 2" of water into the bottom of a sauce pan, bring to boil, and then add the clams. When the water begins boiling again, boil for 5 minutes. Steaming longer will result in rubbery clams.

Dipping sauce
1/4 cup butter
dried parsley
chopped garlic
Heat the butter and garlic and add in the parsley to your liking.

In stage II of diet, you can replace the water with light beer to make beer steamers.

3 boneless chicken breasts
1/3 stick of butter
1 cup of white wine (Stage II only)
lemon (stage II only)
salt and pepper

Start preparing the chicken 30 minutes before serving. Prepare the chicken (wash and slice thinly—usually two to three pieces per breast depending on the thickness of the chicken breast.

You’ll need a 13” pan to fit all the chicken. Melt the butter in the pan on low heat and then place the chicken—see below for breading option--in the butter. Make sure all the chicken is laid in the bottom of the pan—no stacking. Turn the heat to medium low and let the chicken brown for about 5 minutes as you sprinkle salt and pepper to your liking. Then flip over the pieces and brown the other side for about 4 minutes as you add more salt and pepper. Add one cup of white wine and the juice from 1/3 of a lemon, cover and cook for about 5 minutes until the chicken is cooked through.

Place an egg in one bowl and mix to distribute the yoke. Place ½ cup of rice bran flour in another bowl.

Follow above instructions except before placing the chicken in the pan, wet it first (both sides), with the egg and then dip in the flour (both sides), and then place it in the pan. Follow instructions for perfect breaded chicken in wine sauce.

3 boneless chicken breasts
1 stick of butter
juice from 1/2 lemon (stage II only)
salt and pepper

Start preparing the chicken 30 minutes before serving. Prepare the chicken (wash and slice thinly—usually two to three pieces per breast depending on the thickness of the chicken breast).

You’ll need a 13” pan to fit all the chicken. Melt all the butter in the pan on low heat and then place the chicken—see below for breading option--in the butter. Make sure all the chicken is laid in the bottom of the pan—no stacking. Turn the heat to medium low and let the chicken brown for about 5 minutes. Sprinkle salt and pepper to your liking. Then flip over the pieces and brown the other side for about 4 minutes adding more salt and pepper. Add the juice from ½ to ¾ of a lemon, cover and cook for about 5 minutes until the chicken is cooked through.

Place an egg in one bowl and mix to distribute the yoke. Place ½ cup of flour in another bowl.

1 lb of sausage (without fennel)
assortment of red and green plus orange and or yellow (if desired) peppers
1 large onion
red pepper spice (if desired)

Place sausage in pan with low to medium heat and cover. Note: some like to boil sausage in the water first for 10 minutes to remove excess fat and then place in pan to seer or brown.

Cut the peppers in strips from top to bottom about 3/8” wide. Cut the onion in half from top to bottom and then in slices about the same width in the same direction. Place a tablespoon full of rice bran oil and about 5 tablespoons of water in a large stir fry pan and then add the onions and peppers and bring to medium heat. Cover and stir every 5 minutes for a total of 20 minutes. Add salt, black and red pepper to flavor.

When the sausages are browned, slice* them with a slight diagonal cut into ½” pieces and stir them into the peppers and onions and cover for 5 minutes or until the peppers are to your liking—some like them soft and some like them a bit crunchy. Serve when ready.

2. *with a hoagie (you may want to leave the sausages full length as opposed to slicing them)

To add zest, serve with horse radish and or ketchup (no corn syrup). Peppers and onions can taste bland and empty—the secret is the right amount of salt, but be careful. Too much salt and the dish is ruined. Too little and the dish is tasteless. So it’s best to add as you are stirring during the last 10 minutes and constantly do taste testing. Good thing to do with your date and a glass of beer. Her tastes may be different and her tastes rule if you want any more dates as chef.

Obtain at least 10 of the following ingredients:
Spinach, Romaine, Red or Green leaf lettuce
Roasted Red Peppers (in water only)
Shredded Red Cabbage
Red Onion
Radishes
Tomatoes
Broccoli
Cucumber
Zucchini (any color)
Bacon bits (made from real bacon)
Cooked Shrimp (in butter)
Red, Green, Yellow, or Orange Peppers
Celery
Walnuts (stage II only)
Feta Cheese
Goat Cheese
Bleu Cheese or Gorgonzola (stage II only)
Parmesan Cheese from sheep
Yellow Cheddar (stage II only)
Cabbot Habanero cheese (hot) (stage II only)
Jack or Pepper Jack Cheese (stage II only)
Mozzarella (stage II only)

The secret is in how the ingredients are sliced, cut or prepared. And if you’re uncertain about how to cut any of the ingredients, ask her for her advice and tell her that you normally don’t use the ingredient in your salad, but you wanted to be adventurous.

Rather than use one large bowl and then hope to transfer all the goodies, I like to make two separate bowls of salad. I like my bowl to be at least 10” in diameter and three or four inches deep for a hearty salad. Spoil her by making the salad to her specifications so she gets just the ingredients she likes. So ask her about each ingredient before you put it in her salad—you may have some interesting discussions about cucumbers.

Start with the green leafy stuff. If you’re using triple washed spinach you simply load each salad bowl to near the top with spinach. If you’re using a leafy lettuce, rip off leaves and wash them to remove any grit or dirt. Then break the leaves into small pieces about 2” by 2”. An easy way is to not break off the leaves but to use a ginsu knife and cut from the top of the lettuce downward 2” towards the bottom, rotate the head 90 degrees and do it again. Then take the knife and 1 ½” from the top cut across the top of the head and let the pieces fall into a colander. You can continue the same procedure of cutting top to bottom and across until you have enough lettuce and you’ll find that the pieces are in perfect size.

Roasted Red Peppers--Cut the roasted red peppers on a chopping block into bite size pieces before adding to the salad—no certain way to cut.

Red Cabbage--Distribute shredded red cabbage as desired over the salad in each bowl.

Wash the radishes, cut off the top and bottom and discard. Slice the radish into each bowl about 1/8” thick.

Cucumbers—Wash the cucumber and thinly slice approximately ¼ of a cucumber so you have circular pieces about 1/4” thick

Zucchini-- Wash the zucchini and thinly slice approximately 1/4 of a zucchini so you have circular pieces about 1/4” thick.

Celery--Wash a stick of celery and from the end of the widest part, make one or two cuts an inch or two deep along the length of the stalk, and then make narrow slices (about ¼” wide) across from the bottom where you end up with two or three pieces for each slice. When you’re into the narrow part of the stalk, the cuts along the length are no longer necessary.

Red Onion—Remove the skin and cut off the top and or bottom. Make thin slices about 1/8” thick. You don’t want to add too much since the taste of red onion is very strong. Only add about three or four slices and separate the slices so you end up with narrow lengths of onion decorating the salad.

Tomatoes—Cut into wedges—not slices although you can slice off the bottom a piece about and inch thick and then cut that into four pieces and from there just cut wedges. No more than about two or three wedges per salad.

Fry the bacon until crispy on medium heat. After it’s cooled, place in a paper towel to absorb all the grease, then break it into small pieces and add to the salad.

Nuts—Add walnuts—break them into smaller pieces by crushing them in your hand as you add them to the salad.

Peppers—One or two slices from top to bottom about ½” width and then cut into smaller pieces about ½” wide. Don’t overload the salad with too many peppers. One slice of each color is sufficient.

Broccoli—Cut off the smallest heads and if necessary cut them from top to bottom to reduce size.

Cheese--Add in three or more cheeses for flavor. Cut the cheddar or any solid block cheese into slices, then strips, and then small pieces and add to the salad. Cut the mozzarella into small chunks. Sprinkle feta and parmesan cheese over the salad.

Dressing—add rice bran oil or alternatively use the shrimp cocktail sauce below -- usually this salad is so flavorful that little if any salad dressing is required

If you use shrimp, you may want the perfect shrimp cocktail sauce as dressing. The trick is to have a little of everything and not a lot of any one thing. If your salad is successful, you and your date will have a hungry feeling for dinner when you finish the salad as opposed to a feeling of fullness.

For two, use a teaspoon of hot horseradish and about three tablespoons of ketchup. Add in the juice from 1/3 of a medium size lemon and stir. Adjust the amount of horseradish according to your individual (her) taste.

More dishes? Sure, you almost double your repertoire by using boneless pork or lamb chops to substitute for the chicken in the above recipes.

1 cup rice bran flour
2 tablespoons of butter
1 teaspoon of real vanilla
1/2 teaspoon of salt
1 egg
two portions of Stevia (using included measuring spoon)
1/2 cup walnuts (stage II only)

Beat the egg, add the butter, vanilla, salt, and stevia. Then add in the flour as you continue beating the mixture and cool over night. Roll into 1" balls on a baking pan, flatten with the bottom of a drinking glass and bake at 350 degree F for 10 minutes.

Homemade Ice Cream (Stage II only)
2 eggs
1 teaspoon real vanilla
two cups half and half (no additives such as diglycerides)
1/4 cup walnuts
1/2 cup of sugar--I prefer raw sugar.
2 tablespoons of coca (optional for chocolate ice cream)

Then add in the half and half and nuts. Then put it in your ice cream freezer to finish.

Store bought--Haagan Daz is the only brand. Chocolate, vanilla, chocolate chocolate chip, vanilla chocolate chip, vanilla and chocolate mouse flavors.

Chocolate Walnut Cake (Stage II only)
INGREDIENTS:

2 1/2 cups sifted spelt, dark rye, brown rice, or millet flour (I prefer spelt)
1 cup raw sugar and 15 portions of stevia
6 tablespoons unsweetened cocoa
2 ½ teaspoons baking soda
4 eggs, well beaten
2 cups sour cream
1 teaspoon vanilla
1 cup of broken or chopped walnuts

PREPARATION:

Sift together flour, sugar, cocoa, and baking soda. Combine beaten eggs with sour cream and vanilla. Combine beaten eggs with sour cream and vanilla. Add the dry ingredients along with the walnuts as you mix. Beat for 3 minutes on medium speed. Pour batter into a greased and floured 9x13-inch baking pan.

Bake the ingredients at 350° for 35 to 45 minutes (baking time for larger pan is 25-30 minutes), or until a wooden pick or cake tester inserted in center comes out clean.

Chocolate Butter Frosting

1/2 cup soft butter
2 cups confectioners' sugar un-sifted
dash salt
1 teaspoon vanilla extract
3 squares melted unsweetened chocolate
3 tablespoons heavy cream or half-and-half (more or less)

Cream soft butter; gradually add sifted confectioners' sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until you have a smooth spreading consistency.

revisions
9/5/06 replaced honey with sugar as ingredients in Stage II recipes
added Chocolate Walnut Cake recipe for desert

Chocolate Walnut Cake (Stage II only) INGREDIENTS:

PREPARATION:

Chocolate Walnut Cake (Stage II only)
INGREDIENTS: