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Antiquity Recipes for One Week

 

Sunday - Tropical Chicken

1 teaspoon ground ginger

 2 tablespoons brown sugar

 salt and pepper

 1 cup peanut oil,

 1 cup orange juice

 1/4 cup lemon juice

 1 teaspoon crushed garlic

 1 tablespoon soy sauce

 1 chicken, halved or quartered

Make a marinade by combining ginger, brown sugar, salt, pepper, in a bowl and add the peanut oil and other ingredients.  Mix and place the marinade and chicken in an airtight container over night or freeze until you are ready to cook.  Bake at 350 for 45 to 60 minutes or cook on a grill. If you grill the chicken, boil the marinade first and then baste the chicken with it. This dish goes very well with rice and beans. 

 

Monday - Asparagus & Mushrooms with Orange Sauce

Yield:  4

1 poiund asparagus

1 Tablespoon olive oil

1 Tablespoon butter

1 clove garlic or shallot, minced

3 scallions, white part only, sliced thin

2 cups mushrooms, sliced

salt and pepper to taste

Grated zest of 1/2 orange

3 Tablespoons orange juice

3 Tablespoons white wine

1 teaspoon cornstarch

Combine zest of orange, orange juice, white wine and cornstarch. Set aside. Trim asparagus and cut into one inch lengths. Heat oil and butter and add garlic, scallions and saute until soften (3 minutes) Add asparagus and saute 2 minutes. Add sliced mushrooms and saute while stirring for three minutes. Add orange mixture and cook for two minutes until the mixture thickens. Add your salt and pepper to taste. Sprinkle scallion tops and serve.

Tuesday -Orange Roughy with Basil and Bell Peppers

Yield:  4

2 red or green bell peppers (seeded and sliced)

1 small onion, thinkly sliced

1 tablespoon fresh basil (chopped)

1/4 teaspoon ground pepper

1 pound Orange Roughy fillets

1 dash Paprika

1 Lemon, cut in wedges

Place bell peppers and onion over the bottom of a shallow baking dish and sprinkle with half of the basil and pepper. Cover the dish with a plastic wrap, and leave one corner open to vent. Microwave on high for 3 minutes or until the veggies are tender.  Arrange fillets over veggies and sprinkle the rest of the basil and pepper. Add the paprika and cover with plastic wrap and microwave 7 - 9 minutes longer or until the fish flakes easily with a fork. Let it stand covered for three minutes and service with lemon wedges

Wednesday - Sole in wine

Yield:  2

2 pieces of 10 ounce sole fillets

2 tablespoon tomatoes, peeled and chopped

5 mushroom, chopped

1/2 cup dry white wine

2 tablespoons parsley, chopped

Salt and pepper

2 tablespoons shallots, chopped

Cover the bottom of a baking dish with half of the tomatoes and sprinkle with half of the mushrooms, parsley and shallots. Place the fish on top and cover with the rest of the tomatoes, mushrooms, shallots and parsley. Pour the sauce over the mixture. Sprinkle with salt and pepper and bake at 350 for 30 minutes.

Thursday - Baked Eggplant

Yield:  12

3 large eggplants, sliced 1/2 inch thick

5 large onions, sliced 1/4 inch thick

2 stalks celery, sliced 1/2 inch thick

1 green pepper - 1/4 - inch cubes

1/2 teaspoon garlic powder

2 tablespoons ground fresh parsley

1/2 teaspoon ground fresh mint

1 teaspoon salt

1/8 teaspoons: pepper, nutmeg, ground cinnamon

1/2 teaspoon sugar

3 tablespoons olive oil

1 tablespoon lemon juice

1 (8-oz.) can tomato sauce

1 teaspoon ketchup

1/2 cup water

2 fresh tomatoes, sliced

1/2 cup, grated parmesan cheese

Pare eggplant lengthwise into 1/2 inch strips and slice into 1/2 inch-round or lengthwise. Sprinkle eggplant with salt and allow to stand for 15 minutes to remove the bitter taste. Rinse in cold water and pat to dry.  Slightly brown eggplant slices on both sides in a small amount of oil and drain on paper towels and set aside. Steam boil the onions, celery and green pepper about 15 minutes or until tender. Place the veggies in a bowl and mix in the additional ingredients.  Layer the eggplant and veggie mixture in a baking pan, starting and ending with the eggplant and pour the tomato sauce, ketchup and water over the veggies. Place the tomatoes on top and sprinkle with parmesan cheese. Bake at 350 for 45 minutes.

Friday - Salmon with Mango and Chilli marinade

Yield:  6

6 salmon fillets

1 ripe mango

3 limes

2 red chillies

Half pound of fresh young spinach

60 g unslated butter

1 pack of fresh coriander

1 tablespoon olive oil

Peel the mango and finely chop halh and slice the remainderof it.  Roughly chop the coriander leaves. Split the chilli and remove the seeds and chop. Zest and squeeze the limes and combine the juice with the hcoppedmango, chilli and coriander in a bowl.  Add the salmon fillets and marinate in the mixture for about 30 minutes. Heat the olive oil and tablespoon of butter in a pan until it bulles. Remove the salmon from the marinade and place in the pan and cook for 30 seconds on ech side. Then place the salmon into an ovenproof dish and cook at 180 C for 8 - 10 minutes. Melt the remaining butter and stir in spinach and season and heat through for 2-3 minutes. Place the cooked spinach into a colander to drain the liquid. Heat the marinade in the pan , the marinade was cooked in, until it bubbles and serve the salmon on a bed of spinach with slices of mango.  Finish with a drizzle of the heated marinade and sprinkle with a zest of lime.

 

Saturday- Spicy Lentils

2 cups brown lentils

4 cups water

1 large onion

10  ounces tomatoes

2 tablespoons fresh chopped parsley

2 cloves garlic

3 dessrtspoons ground cumin

2 dessertspoons ground coriander

3 dessertspoons ground cinnamon

1/2 dessertspoon pepper

1/2 teaspoon sea salt

Chop the onion and add it to the pot with the lentils, salt and water. Bring to a boil and cover and simmer for 40 minutes, until the liquid is absorbed.  While the lentils are cooking, crush the garlic and chop the parsley.  Add the remaining ingredients and simmer uncovered for another 20 minutes, stirring occasionally.

 

 

 

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