Mama Green's Cookbook

3 T minced fresh ginger

1 T minced fresh garlic

2 T dried coriander

4 T fresh lime juice

4 T honey

4 T Vegetable Stock

2 T low-sodium tamari (soy) sauce

1 T peanut oil

2 T canned, diced green chili peppers

4 skinless chicken breasts, boned and defatted

1 1/4 cups shredded bok choy

2 c shredded savoy cabbage

1 1/2 cu thinly sliced carrots

3/4 cu thinly sliced red bell peppers

2 T sliced almonds

2 cu cooked Japanese soba noodles

 1. combine ginger, garlic, coriander, lime juice, honey, veg. stock, tamari, oil, and chiles in a blender container and puree until smooth.

2. Divide sauce in half. Place chicken in a shallow glass baking dish and pour 1/2 of the sauce over the chicken. Cover and place in fridge overnight.  Refrigerate remaining sauce for the cabbage salad.

3. Preheat oven to 400

4. In a large salad bowl, combine bok choy, cabbage, carrots and red bell pepper with reserved sauce.  Mix well.  More flavorful if this step is done hours before serving.  overnight is okay too.

5. Place marinated chicken in a baking dish and roast in oven 10-15 minutes, or until juices run clear when pierced with fork. Slice each breast into 1/4 inch slices.

6. Place 1/2 cup soba noodles, 1 cup cabbage salad on a plate and top with chicken slices.

garnish each serving with 1 1/2 t almonds

makes 4 servings

if just making chicken and using full dressing recipe then double the chicken.  Serves more than 8.

1/3 cup butter (5 1/3 T)

2/3 cup low-fat cream cheese

1 1/2 cup brown sugar

1 egg yolk

1/3 cup black strap molasses

1 1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/2 t ground ginger

1 1/2 t baking soda

1/4 t salt

2 T peel and minced fresh ginger root

1/2 cup minced crystallized ginger

Preheat oven to 350  greased cookie sheet or use parchment paper

In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed.  Add egg yolk and molasses and mix on low until just combined.

In a large bowl, combine dry ingredients.  Add to butter mixture and mix on low for 10-20 seconds.   Add fresh ginger and crystallized ginger.   Mix briefly by hand.   Portion heaping teaspoonfuls (or use a 3/4 oz scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes… then rotate for an additional 2 minutes.  Slightly browned.  very soft inside… let sit on cookie sheet for about 5 minutes before transferring to a rack.

5 oz salmon filet

2 t butter

1/2 c chopped celery

1/2 c chopped onion

1/2 t minced garlic

2 c peeled, chopped potatoes, about 2 large (red bliss work well)

1 qt fish stock

1/2 c 2 % milk (I use skim and it works fine)

1/2 t black pepper

2/3 t salt

1. Break salmon fillet into thin small flakes and set aside.

2. In a large stock pot, melt butter and sauté celery, onions, and garlic until translucent

3. Add stock and potatoes. Bring to boil over high heat, then lower until potatoes are tender.

4. Transfer 1/2 of the soup to a blender and puree or use hand blender and blend about half.

5. Return pureed soup to stock pot and add salmon flakes and milk and slowly heat. Add salt and pepper.

Extras…. I throw in some corn (1/2 C), some white wine (about a T) and even some parsnip and some dill.