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Organic Marinated Chicken
Breast
Breast
Episode 2
Organic Cooking - Delicious and good for you!
Great tips & Recipes from Executive Chef Toni Robertson, at Sonoma Mission Inn.
Organic Cooking EP.#2. Interviews with Nutritionist Barbara Bursinger and Nel Newman from Newman's Own
Organics, who teaches us what "organic" really means.
ROASTED ROOT VEGETABLE SALAD:
1/2 lb. root vegetables (baby beets, celery roots, parsnip, baby carrots) 1 Fuji apple 2 cups of water cress 1
tbls. grapeseed oil salt & pepper. Peel and cut vegetables, then toss with 1 tbls. grapeseed oil.-Bake
vegetables on a non-stick baking pan, until completely cooked, 350 degress. Remove from oven and cool
down. Peel and julienne the apple, then mix in the roasted root vegetables and watercress, tossing lightly
with salad dressing. (Serves 4)
1 tbls. grapeseed oil 2 tbls. chopped herbs 1 whole chopped shallot 2 cloves of minced garlic 1 tbls.
stone-ground mustard 1 cup pinot noir wine 1/4 cup white wine vinegar.
Pour pinot noir into small saucepan and bring to boil. Simmer until the volume is reduced to half. Cool down
and mix with rest of the ingredients and set aside.
ORGANIC CHICKEN BREAST:
4 pieces of skinless chicken breast 1/2 cup of low-fat yogurt 1 tbls. lemon juice, 2 tbls. chopped parsely, mint,
cilantro 1 tbls. mixed spices (cumin, fennel seed, coriander and cayenne pepper) 1 tbls. chopped ginger 1
tbls. chopped garlic
Combine ingredients and allow chicken to marinade for at least 2 hours in refridgerator. Broil on lightly
greased non-stick pan or Bake until fully cooked at 350 degress. - Serve with lentil-rice cake and salsa.
BELUGA LENTIL-RICE CAKE:
1 cup cooked lundburg rice 2 cups cooked beluga lentils 1 tbls, chopped chives, Italian Parsley, Thyme salt
and pepper.
Puree 1 cup of cooked lentils, mix with 1 cup of whole cooked lentils, rice and herbs. salt and pepper to
taste.-form into 4 patties and place on non-stick saute pan. Drizzle with olive oil and pan-fry or bake until both
sides are crispy and brown.
PAPAYA SALSA:
Medium size papaya (peeled and diced) 1/4 cup diced red bell pepper 1 cup of fresh mint 1/4 cup pumpkin
seeds 1 clove of garlic 2 tbls. olive oil 2 tbls lemon juice 1 piece of Jalapeno pepper
combine ingredients together except the diced bell peppers and papaya, and place them in a cuisinart and
chop coarsely. Add in papaya and bell peppers. Salt and pepper to taste.
MEYER LEMON CUSTARD:
Step 1. Napoleon Circle:
4 sheets of Fillo dough, 1 tbls salad oil, 2 tbls. powder sugar.
Roll the sheets of fillo and julienne them about 1/2inch. Toss lightly with salad oil. Make 8 individual 4-inch
circles on a non-stick baking pan.
Dust with powder sugar and bake at 350 degress for 4-5 minutes or until golden brown.
Step 2. Quark Cheese Custard:
1 cup non-fat Strauss family quark cheese, 4 egg whites, 1/4 cup white sugar, 2 tbls. of Meyer lemon juice (or
half regular lemon juice with half orange juice). -
Whip ingredients together until mixture is light and fluffy. Spoon mixture into pre-greased 1 ounce ramekin
molds (total 8 molds). Bake in a water bath at 350 degress for 20 minutes until set. -Remove from oven and
chill.
Step 3.Meyer Lemon Marmalade:
8 whole Meyer lemons (or regular lemons with added orange juice). 1 cup white sugar, 1 piece of vanilla
bean, Juices from Meyer lemons. Peel lemons and remove the white part of the skin, which causes
bitterness. Dice or julienne the skin. Blanch skin in the water to quickly remove the lemon oil. Split the vanilla
bean and scrape the seeds and pulp into the pan. Combine all ingredients together and cook low heat for 10
minutes to allow marmalade to thicken. Let Cool.
Step 4: Infused Honey:
1/4 cup organic honey, 2 tbls. hot water, 2 bunches fresh basil.
Heat honey and hot water. Simmer but do not boil.
Remove from heat and add fresh basil to infuse in the hot honey for at least 24 hours before using.
Presentation:
Place 1 fillo circle in the center of plate. Remove the cheese custard from the mold and place on the fill.
Spoon 1 teaspoon meyer lemon marmalade on top.
Repeat same procedure to create another layer.
Drizzle with honey and garnish with strawberry slices and julienne basil (optional).
FOR A VIDEO COPY OF ORGANIC COOKING, Great Healing Getaways: (Show #2) click on "Health Store"
on this website to order with security or.... email us with your request: nili@greathealinggetaways.com
In this 23-minute Video you will see a step-by-step demonstration of the above receipes prepared by
Executive Chef, Toni Robertson at the Sonoma Mission Inn.
Organic Cooking - Delicious and good for you!
Great tips & Recipes from Executive Chef Toni Robertson, at Sonoma Mission Inn.
Organic Cooking EP.#2. Interviews with Nutritionist Barbara Bursinger and Nel Newman from Newman's Own
Organics, who teaches us what "organic" really means.
ROASTED ROOT VEGETABLE SALAD:
1/2 lb. root vegetables (baby beets, celery roots, parsnip, baby carrots) 1 Fuji apple 2 cups of water cress 1
tbls. grapeseed oil salt & pepper. Peel and cut vegetables, then toss with 1 tbls. grapeseed oil.-Bake
vegetables on a non-stick baking pan, until completely cooked, 350 degress. Remove from oven and cool
down. Peel and julienne the apple, then mix in the roasted root vegetables and watercress, tossing lightly
with salad dressing. (Serves 4)
1 tbls. grapeseed oil 2 tbls. chopped herbs 1 whole chopped shallot 2 cloves of minced garlic 1 tbls.
stone-ground mustard 1 cup pinot noir wine 1/4 cup white wine vinegar.
Pour pinot noir into small saucepan and bring to boil. Simmer until the volume is reduced to half. Cool down
and mix with rest of the ingredients and set aside.
ORGANIC CHICKEN BREAST:
4 pieces of skinless chicken breast 1/2 cup of low-fat yogurt 1 tbls. lemon juice, 2 tbls. chopped parsely, mint,
cilantro 1 tbls. mixed spices (cumin, fennel seed, coriander and cayenne pepper) 1 tbls. chopped ginger 1
tbls. chopped garlic
Combine ingredients and allow chicken to marinade for at least 2 hours in refridgerator. Broil on lightly
greased non-stick pan or Bake until fully cooked at 350 degress. - Serve with lentil-rice cake and salsa.
BELUGA LENTIL-RICE CAKE:
1 cup cooked lundburg rice 2 cups cooked beluga lentils 1 tbls, chopped chives, Italian Parsley, Thyme salt
and pepper.
Puree 1 cup of cooked lentils, mix with 1 cup of whole cooked lentils, rice and herbs. salt and pepper to
taste.-form into 4 patties and place on non-stick saute pan. Drizzle with olive oil and pan-fry or bake until both
sides are crispy and brown.
PAPAYA SALSA:
Medium size papaya (peeled and diced) 1/4 cup diced red bell pepper 1 cup of fresh mint 1/4 cup pumpkin
seeds 1 clove of garlic 2 tbls. olive oil 2 tbls lemon juice 1 piece of Jalapeno pepper
combine ingredients together except the diced bell peppers and papaya, and place them in a cuisinart and
chop coarsely. Add in papaya and bell peppers. Salt and pepper to taste.
MEYER LEMON CUSTARD:
Step 1. Napoleon Circle:
4 sheets of Fillo dough, 1 tbls salad oil, 2 tbls. powder sugar.
Roll the sheets of fillo and julienne them about 1/2inch. Toss lightly with salad oil. Make 8 individual 4-inch
circles on a non-stick baking pan.
Dust with powder sugar and bake at 350 degress for 4-5 minutes or until golden brown.
Step 2. Quark Cheese Custard:
1 cup non-fat Strauss family quark cheese, 4 egg whites, 1/4 cup white sugar, 2 tbls. of Meyer lemon juice (or
half regular lemon juice with half orange juice). -
Whip ingredients together until mixture is light and fluffy. Spoon mixture into pre-greased 1 ounce ramekin
molds (total 8 molds). Bake in a water bath at 350 degress for 20 minutes until set. -Remove from oven and
chill.
Step 3.Meyer Lemon Marmalade:
8 whole Meyer lemons (or regular lemons with added orange juice). 1 cup white sugar, 1 piece of vanilla
bean, Juices from Meyer lemons. Peel lemons and remove the white part of the skin, which causes
bitterness. Dice or julienne the skin. Blanch skin in the water to quickly remove the lemon oil. Split the vanilla
bean and scrape the seeds and pulp into the pan. Combine all ingredients together and cook low heat for 10
minutes to allow marmalade to thicken. Let Cool.
Step 4: Infused Honey:
1/4 cup organic honey, 2 tbls. hot water, 2 bunches fresh basil.
Heat honey and hot water. Simmer but do not boil.
Remove from heat and add fresh basil to infuse in the hot honey for at least 24 hours before using.
Presentation:
Place 1 fillo circle in the center of plate. Remove the cheese custard from the mold and place on the fill.
Spoon 1 teaspoon meyer lemon marmalade on top.
Repeat same procedure to create another layer.
Drizzle with honey and garnish with strawberry slices and julienne basil (optional).
FOR A VIDEO COPY OF ORGANIC COOKING, Great Healing Getaways: (Show #2) click on "Health Store"
on this website to order with security or.... email us with your request: nili@greathealinggetaways.com
In this 23-minute Video you will see a step-by-step demonstration of the above receipes prepared by
Executive Chef, Toni Robertson at the Sonoma Mission Inn.
| Click TV for Nell Newman |
| Click TV Tony Robertson |