A Ginger Snack that POPS!!

Looking for a great organic cookie, low in fat and calories that tastes out of this world??? - I highly recommend Paul Newman's Ginger Hermits!

Made with all natural ingredients:
Organic Unbleached Wheat Flour, Organic Raisins, Organic Molasses, Organic Sugar, Organic Palm Fruit Oil, Oats, Organic Figs, Raisin Paste, Leavening (baking soda, monocalcium phosphate), Ginger and other Spices, Salt, Rice Bran Extract.

They are a great snack for kids - not loaded with sugar, but still chewy and delicious. Cholesterol free and at only 80 calories a cookie, they are a great snack even if you are on a weight management program. About the size of a fig newton, they are very filling.

If you are a ginger fan, the ginger really POPS in this cookie and with its soft texture, tastes almost like gingerbread. However, if ginger just ain't your thing, hermits are also available in original and cinnamon.

Go to your local food coop or healthfood store, if you cannot find them in your local market.

Also, the fact that all profits go to charity - it's a good company to support!!!



Chef Mireille
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Tropical Halibut with Orange Blossom

Fish is a great way to eat healthier and leaner. Salmon is probably the most over-eaten fish in the world and while I have nothing against salmon, there are such a variety of fish out there and you close yourself off to the variety of flavors available but just sticking to what is safe and familiar.

So here is a wonderful Halibut recipe using tropical flavors and for an unusual kick - some orange blossom water. If you cannot find orange blossom water at your local supermarket, go to any market that carries Middle Eastern products. If you live in NYC, you can find it at Kalustyans on 28th and Lex or 9th Ave. International Foods at 9th ave and 39th Street.

Tropical Halibut
1 lb. Halibut Steak
2 tablespoons peanut oil
1 teaspoon minced garlic
1 cup rice flour (approximately)
1 tablespoon Adobo with lemon or any spice blend you like (approximately) - Global Tastes & Travels Inc. Caribbean or Middle Eastern blend would both work wonderfully
8 pineapple slices, chopped (canned or fresh)
1 cup chicken broth
1 tablespoon orange blossom water.
6 oz. coconut milk
2 teaspoons dried cilantro

On a flat plate, combine rice flour and spice blend. Lightly coat fish on all sides with flour.
In a skillet, heat peanut oil. Add garlic for 30 seconds and then add coated fish. Brown well on all sides. Add chicken broth and orange blossom water and bring to a boil. Reduce to a simmer and cook for about 5 minutes.
Add pineapple and coconut milk and cook on high heat for another 5 minutes until fish is cooked through and sauce has thickened. Add cilantro and stir to combine. Add salt, to taste, if desired.
Serve with steamed rice or for a twist, orzo or couscous would be nice as well.



Chef Mireille
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The Versatility of Cream

I have never been a fan of cream based soup, but I found a great use for condensed cream soups - they are the perfect base for sauces.
Now I always have my pantry full of them - Cream of Brocolli, Cream of Celery, Cream of Asparagus. I even add a few tablespoons to the water when I am making rice - it is like having one of those boxed rice mixes, without all of the sodium.
Here is a delicious fish recipe using a cream soup based stock. This is a quick dinner I made up on the spot, so I don't have quantities (use your judgement and preference):
Cod (or any other firm, white fleshed fish
a few garlic cloves, finely chopped
a few scallions, thinly sliced
1 chili pepper, if so desired
about 4 tablespoons of any condensed cream based soup (I use Campbells)
any seasoning blend (I use Global Tastes & Travels Caribbean Spice Blend) but you can use any.
about 1 cup of canned, diced tomatoes
2 tablespoons of cornstarch dissolved in about 3-4 tablespoons of water
2 tablespoons of fresh cilantro, chopped

Sprinkle seasoning blend on both sides of fish and salt, if so desired.
In a skillet, heat a few tablespoons of olive oil. Add scallions, chili and garlic and cook for about 1-2 minutes until scallions are softened. Add fish to skillet. Cook on one side a few minutes until golden brown. Flip fish and brown on the other side for about 2-3 minutes.
In a small bowl, mix condensed soup and tomatoes. Add to skillet and bring to a boil. Reduce to a simmer and start to reduce sauce. Once sauce has begun to thicken and fish is cooked completely, stir in cornstarch mixture. Cook for another 3 minutes. Sauce should be thoroughly thickened. Stir in cilantro and serve immediately with rice and stir-fry vegetables - Green Beans or asparagus would be wonderful complements to this entree.

Two For One Ingredients

With the price of food nowadays, it is always an advantage when food can do double duty.

The following two Thai recipes will need the following specialty ingredients:
lime leaves
lemongrass
galangal (use ginger if you cannot find galangal)
red chiles
Thai Basil (use cilantro if you cannot find Thai Basil)
Sweet Chili Sauce

Thai Mussels
1 stalk lemongrass
5 red chiles
7 slices galangal (or ginger)
3 stalks of Thai Basil ( or a good handful of cilantro)
6 lime leaves
6 cloves garlic
2 lbs. mussels

In 4 cups water, bring lemongrass, chiles (tips removed), galangal, basil and lime leaves to a boil. Add mussels, reduce flame and cover pot. Cook for about 5 minutes until mussels have opened. Add a little salt, to taste.
Serve in a bowl with a little of the cooking liquid. Pour a little sweet chili paste inside the mussel shells and serve extra, for dipping, if so desired.

Thai Chicken Soup
Strain the ingredients in the cooking liquid of the mussels, reserving the liquids. Place all the ingredients in a food processor with about 1/2 cup of the cooking liquid and process well until all ingredients form a paste, about 5 minutes.
In a large pot, bring paste and reserved cooking liquid to a boil. Add chicken pieces (whatever parts you desire). Cook about 5 minutes and then add whatever vegetables you happen to have in your refrigerator. Cook until vegetables are cooked. Add salt and sweet chili sauce (about 2 tablespoons) to taste.

A few specialty items can go a long way!!



Chef Mireille
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