‘Don’t Panic, Go Organic’With MA‘O Farms
Del.icio.usThis week we cook up the following good-for-you recipes from MA’O Organic Farms.
This show aired originally in August 2005.
HERB CHICKEN EGGPLANT PASTA
* 2-3 pounds chicken thigh or breast
* 2 Italian eggplants
* 1 bell pepper
* 3-4 tomatoes
* 1 red onion
* 4-6 fresh minced garlic cloves (add more as desired)
* 2 pounds pasta
* 3 tablespoons olive oil
* 3 tablespoons balsamic vinegar
* 1/2 teaspoon salt
* 1/4 cup sugar (if desired)
* rosemary, basil, oregano, to taste
* 1/2 cup Old Bay seasoning
* 3 cups tomato sauce
Boil pasta with olive oil, vinegar and salt.
Simmer chicken in Old Bay seasoning until done, about 15 minutes
Roast eggplant and bell pepper.
Blanch tomatoes: X-cut top of tomatoes for easy peeling. After a quick boil, give tomatoes an ice bath to stop cooking then peel the skin.
Chop eggplant in large cubes, tomatoes and bell pepper in medium-size cubes and red onion in small dice.
Sauté onions with a little olive oil, then add the tomato sauce along with the eggplant, tomatoes, bell peppers and garlic. Add sugar, if desired. Bring to a light boil then pour over pasta. Add cooked chicken and serve.
Makes four to six servings.
CHICKEN ORIENTAL SALAD
* 1/2 chicken breast or 1 thigh
* 1 pound MA’O salad mix
* 1/4 cup almonds
* 1/2 orange
* 1/2 cup won ton strips
* pinch alfalfa sprouts
* 1/2 cup sugar
* 1/2 cup Old Bay seasoning
Simmer chicken in Old Bay seasoning until done, about 15 minutes.
Remove peel and inner skin of orange, cut orange into medium-size chunks.
Spread MA’O salad mix evenly on plate. Place candied almonds, won ton strips, orange and chopped chicken over the greens. Top with a generous pinch of alfalfa sprouts.
Serve with your favorite Oriental salad dressing.
For Candied Almonds:
Add sugar to sauté pan; add almonds and simmer until sugar melts and coats almonds. Dust one more time with sugar and cool in the refrigerator.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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