M-J’s Potage Printanière aux Petits Pois

M-J’s Original Recipe: Potage Printanière aux Petits Pois



Photo and Recipe Copyright M-J de Mesterton 2007

I devised this spring pea soup for an elegant luncheon.


Potage Printanière aux Petits Pois

 
One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

Herbs: savoury or herbes de Provence

1/3 Cup of sour cream or crême fraîche

Salt to taste

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will serve four. Double the recipe by repeating the first step and adding the results to the pot, while repeating  the other ingredients as well. Add salt to your own preference. I use 
Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.
 


~~Copyright M-J de Mesterton, March 2008

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M-J de Mesterton’s Pink Lemonade Chicken

M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, a French teacher who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe again. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups

Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce can of frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.

Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions–see my example in the photo below–with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.

Elegant Chicken Dish: Original Recipe by M-J de Mesterton
M-J’s Medallions of Chicken

Sauce for Pink Lemonade Chicken

Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

M-J’s Original Piquant Yam Casserole



Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.
©M-J de Mesterton
Thanksgiving, 2011


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Click Here to Read M-J’s Main Website, Elegant Survival

>M-J’s Original Sauce Ragú

>

Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
Click to Enlarge
The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce

This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton

M-J’s Original Sauce Ragú

Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
Click to Enlarge
The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce

This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton

M-J’s Original Sauce Ragú

Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
Click to Enlarge
The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce

This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton

M-J’s Original Sauce Ragú

Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
Click to Enlarge
The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce

This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton

M-J’s Original Sauce Ragú

Sautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
Click to Enlarge
The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce

This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the sauce would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton

Yams and Sweet Potatoes: Versatile, Health-Promoting Vegetables

Yams and Sweet Potatoes

Eating yams or sweet potatoes every day is believed to be one of the reasons  the people of Okinawa, Japan, have the longest average life expectancy in the world.

According to Traditional Chinese Medicine, the yam is “neutral” in nature–somewhere between yin and yang. Its properties can help to tranquilise the mind, preserve youthful skin, nourish the spleen, stomach, kidneys, aid in digestion, and contribute to a feeling of fullness, something that can aid both dieters and poor people.

Yams contain vitamin B6, which can soothe the mind as well as boost immunity. Rich in linoleic acid and fibre, yams not only help to alleviate constipation, but can also reduce cholesterol build-up blood vessels, a process which helps prevent arteriosclerosis and thrombosis.

The yam is rich in protein, vitamins A , E and C, calcium, phosphorus, zinc, iron, magnesium, and potassium. Although its vitamin B1 and B2 content is six and three times higher than that of rice respectively, 100 grams (3.5 ounces) of yams produce only 99 calories, a one-third the amount that rice contains. Because yams are alkaline foods, they can help decrease body fat. Acid foods lead to fat-storage in the human body. Yams and sweet potatoes also contain lycopene, which is believed to help prevent prostate cancer. A hormone-like, anti-inflammatory  compound called dioscin exists in both yams and sweet potatoes, as well as vitamin C and carotenoids.

Sweet potatoes and yams have the same qualities, even though they are from different families, so substituting the root-vegetable known as sweet potato for yams is perfectly acceptable and will yield the same health-results when eaten. If the yam or sweet potato is too sweet for your liking, there are several ways to incorporate them into your diet that will make them seem less so. For example, a well-scrubbed yam may be chopped into matchsticks or slivers, fibrous skin and all, and added to a stir-fry. Adding soy sauce to sweet potatoes and yams will give them a more balanced taste. Soaking them in Himalayan salt solution will also do wonders for the flavour of sweet potatoes and yams.

The shirataki noodle, which contains soya and yam flour, is considered an excellent weight-loss food because it is low in carbohydrates while being high in glucomannan, a high-quality fibre (fiber).

A stir-fried dish of shirataki noodles, yams, onions, ginger, pineapple and peanuts is pictured here in a previous post at Elegant Survival News.

~~M-J de Mesterton, January 2nd 2010

M-J’s Winter Health Smoothie

cropped-aeedd-elegant_smoothie_winter_health_copyright_de_mesterton.jpg

Green_Smoothie_M-J_de_Mesterton_Recipes
One half-cup of water, one fourth-cup of lemon juice, one jalapeño or serrano pepper (roasted, pickled or fresh), two stalks of celery, one-half of a cucumber, one tablespoon of thick yoghurt or one half-cup of buttermilk, one teaspoon of apple cider vinegar and one tablespoon of parsley, all whirled in a blender till smooth. Add water if necessary for processing.

big grinCopyright M-J de Mesterton 2009

M-J’s Still Life with Fruit Smoothie


M-J de Mesterton Still Life with Fruit Smoothie, Recipe Copyright 2008

Ginger, Chilean black grapes, plain yoghurt, bananas, apples, oranges, frozen blueberries, strawberries and a bit of honey are blended in an Osterizer for a health-enhancing morning drink.

~~M-J

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