recipes from Adrienne Asher
I love Middle Eastern flavors, and couscous is a classic vehicle for carrying richly flavored foods, such as dishes of chickpeas. If you do decide to use this as a side dish to some spicy skewers, try adding a yogurt and cucumber sauce, too.
Couscous With Chickpeas, Fennel, and Olives
Serves 2
CHICKPEA MIXTURE
1 large fennel bulb, trimmed and … Read more
Get ready for the easiest homemade soup ever, with the help of a quick-cook organic rice blend.
Quick Chicken-Wild Rice Soup
4 dinner-sized servings
1 pound skinless organic chicken breasts, cut into bite-sized cubes
32 ounces organic low fat chicken stock (1 box)
1 onion, diced
4 cloves garlic, minced
2 large carrots, diced
1 teaspoon dried thyme
1 teaspoon … Read more
This recipe was the product of freezer scavenging. I do that more often than I really like to admit. Anyway, I found some tiny cubes of frozen organic mango that my sweetie bought at our local co-op, along with a bag of small triangles of pineapple. Burrowing further, I found skinless organic chicken breasts. Hmmmm…I sense a tropical theme emerging…… Read more
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor 🙁
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more
John and I went to a roadside fruit stand yesterday and picked up some perfect sweetly-ripe oranges, which inspired this dinner. I didn’t measure anything, so the following measurements are approximate, but it turned out deliciously.
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Pollos Con Naranja
4 servings // 238 calories, 7 net carbs
Cauliflower “Rice”
Snow peas as a side dish
1 pound skinless chicken … Read more
When I’m busy, I like to be able to make a recipe stretch out for several meals. Here’s a recent example—Monday, I made a Bolognese sauce and served it over zero-carb shirataki noodles. On Tuesday, I added more veggies (about a 1-1/2 cups total of chopped and sautéed zucchini, mushrooms, and celery) and served it over cauliflower … Read more