Cooking Well: Multiple Sclerosis (15 page)

serves 4

Preheat the oven to 350 degrees F. Make a small X incision on the top and bottom of the tomatoes. Blanch the tomatoes for 20 seconds. Place in ice-cold water to stop the cooking process. Peel, seed, and dice the tomatoes.

Wash and pat dry the inside and outside of the Cornish hens. Place the hens in a baking pan, brush them with oil, and sprinkle with pepper. Add the onion, tomatoes, garlic, ¼ cup of stock, and mix in the herbs. Bake for an hour. When the vegetables get too dry during the cooking process, add more chicken stock.

Meanwhile, cook the rice according to package directions.

Remove the hens from the pan and set aside in a serving platter. Cover with aluminum foil to keep warm. Transfer the sauce to a saucepan. If the sauce is too dry, add more chicken stock. Add the olives, basil, and bring to a boil. Pour the sauce over the hens and serve immediately with the brown rice.

serves 2

In a food processor puree the anchovy fillet with the dressing. Add a little water to thin out. Lightly season the burgers and shape them to fit in the lettuce leaves. Do not allow the meat to touch the leaves. Heat 2 tablespoons of olive oil with the minced garlic. Remove once boiling and set aside. Preheat the grill on medium high heat. Don’t forget to grease the grill before adding the burgers. Cook them for 3 to 5 minutes on each side or until cooked through.

Meanwhile, carefully brush the garlic oil over the lettuce leaves.

Place two leaves on a plate, top with one burger, spread 1 Tbsp. Caesar dressing, sprinkle with cheese and fold a bit over the top. Top with 2 more leaves and tuck underneath to seal. Serve immediately with your favorite accompaniment. You may use toothpick to hold for presentation.

serves 6

Preheat the oven to 350°F. Heat the oil in a pan over high heat. Add the onion, celery, garlic, and cook for 2 minutes. Transfer to a mixing bowl and add the remaining ingredients. Mix well and place the meatloaf into a greased loaf pan. Bake the loaf for 1 hour to 1 ½ hour or until cooked through. Serve with your favorite tomato sauce.

If buffalo meat is not available, substitute with organic sirloin ground beef.

serves 8

Preheat the oven to 350° F. Mix 1 tablespoon of Italian herbs with a little pepper. Spread all over the turkey breast under its skin. Add as many basil leaves as you can fit under the skin without tearing the skin. Brush olive oil over the skin.

Place the turkey breast skin side up in a roasting pan. Pour ¼ cup of chicken stock in the pan, add the remaining Italian herbs, and bake for an hour or until a meat thermometer registers 180° F. Keep moistening with chicken stock. To keep the turkey breast moist, do not allow the pan to get dry. Transfer the turkey breast to a platter and let cool before slicing.

serves 4

Wash the peppers, cut off their tops, and remove their seeds and pith. Parboil the peppers 2 minutes in salted water. Remove the peppers from the pan and invert to drain over paper towels.

Heat the oil in a pan over medium heat. Add the onion, garlic, meat, and sauté until lightly browned. Add the wild rice, parsley, Italian herbs, stock, salt, pepper, and bring to a boil. Taste and adjust the seasonings. Cool down. Stuff the mixture inside the peppers and add the pre-cut tops.

Preheat the oven to 350°F. Place the peppers tightly into a greased pan, add a little water, and bake for 30 minutes. Heat the tomato sauce and serve with the cooked stuffed peppers.

serves 4

Heat the oil in a deep pan over medium heat. Add the meat and brown slightly. Remove the excess fat rendered by the meat. Add the onion, pepper, garlic, and mix well. Stir in the tomatoes, tomato paste, stock, herbs, and spices. Bring to a boil and reduce heat. Simmer uncovered for 30 to 40 minutes. Stir occasionally and thicken longer, if necessary. Add the beans and bring to a simmer. Adjust seasoning and serve immediately.