The Sexy Forever Recipe Bible (85 page)

2 tablespoons olive oil

1 medium onion, finely chopped

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

Four 6-ounce skinless and boneless chicken breasts, chopped into bite-size pieces

2 tomatoes, finely chopped, with juice and seeds

½ cup cilantro, finely chopped

1 tablespoon garam masala (curry powder)

1 tablespoon ground cumin

½ teaspoon chili powder

Sea salt and freshly ground black pepper

Cucumber Salad

Place the oil in a large skillet over medium-high heat. When hot, add the onion and sauté until translucent, about 4 minutes. Add the ginger and garlic and sauté for 2 minutes longer. Add the chicken and sauté approximately 4 minutes. Add the tomatoes with their juice, the cilantro, curry powder, cumin, chili powder, and salt and pepper to taste. Stir until the chicken is well coated with the spices.

Cover, lower the heat, and simmer for about 30 minutes. As it cooks, the juice from the tomatoes will be absorbed by the chicken. (If there is not enough liquid, add a little water.) After 30 minutes, if there is still liquid left in the pan, uncover it, turn up the heat to medium, and cook off the liquid. Serve with cucumber salad.

SERVES 4

cucumber salad

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 cups
crème fraîche
or nonfat yogurt

1 medium cucumber, peeled and thinly sliced

1 sweet onion (Vidalia or Maui), thinly sliced

Combine all the ingredients in a bowl. Chill and serve.

SERVES 4

chicken patty lemon piccata

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

2 pounds ground chicken

4 tablespoons olive oil

½ cup chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

Juice from 1 lemon

4 tablespoons (½ stick) unsalted butter

1 lemon, sliced

Separate the ground chicken into patties and flatten them. In a heated skillet, add the olive oil and fry the patties until cooked and crusty, about 1½ minutes on each side. Remove the patties when cooked. Add the chicken stock to the skillet and scrape up all the browned bits from the bottom for about 3 minutes, or until the broth is reduced by half. Season with salt and pepper and the lemon juice. Turn off the heat and add the butter, stirring until the sauce is smooth. Pour over the chicken patties. Garnish with the lemon slices and serve immediately. 

SERVES 4

thanksgiving turkey with mushroom sausage stuffing and tarragon gravy

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 14-pound turkey

6 cups
Mushroom Sausage Stuffing

6 tablespoons (¾ stick) unsalted butter, softened

2 bunches fresh tarragon, chopped

Sea salt and freshly ground black pepper

8 cups chicken stock or broth, preferably
homemade

Preheat the oven to 325°F.

Remove the giblets from the turkey. Rinse the bird and pat it dry. Fill the cavity of the turkey with the stuffing. Rub the outside of the turkey with 3 tablespoons of the butter, the tarragon, salt, and pepper. Pour 6 cups of the stock into the bottom of the roasting pan.

Bake the turkey for about 4 hours, basting every 30 minutes or so. If the bird starts getting too brown, cover with a foil tent. (Check for doneness with a meat thermometer—it should register somewhere between 162°F and 170°F.) When the turkey is cooked, remove it from the pan and keep warm.

Pour off all but 2 to 3 tablespoons of the fat in the roasting pan. Heat the remaining 2 cups stock. Place the roasting pan on the stovetop over high heat and add the hot stock, scraping the browned bits off the bottom of the pan. Reduce by half and remove from the heat. Add the remaining butter, 1 tablespoon at a time, until well combined.