Category Archives: “Blood Type A ” Recipes

Baked Fish Topped with Fresh Salsa & Served with Roasted Poblano Rice (serves 6)

Some of us wanted salad this past Friday, while others craved fish (me!) so my compromise was to make a fish with the feel of something raw and fresh-tasting. This was the perfect solution and gave us all the feeling of warmer days ahead!

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Baked Fish with Salsa and rice – very refreshing and zesty dinner

I think salsa can be added to so many dishes to give it crunch and zestiness. The key is finding good Roma/plum tomatoes, and I was lucky this time around. The other key is cilantro, which I used in abundance! I did not add diced red onion to this salsa (which I normally do) as I was pairing it with fish. Fish and onion:  yucky combination I’m afraid.
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Cilantro and Lime in my salsa

The rice would have been fine on its own but I added some smokey poblano peppers to tie the salsa and rice together and  it did wonders for the mild-tasting fish.
Poblano pepper

This is a Poblano pepper and it is said to hail from Puebla in central Mexico. It has a thick, dark-green skin and is generally mild to medium-hot with a lovely smokey flavor

Try this out next Friday and see if you can’t taste the arrival of Spring!
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* to make this a Blood Type A diet recipe, make the following changes: omit the pepper and put chopped up cilantro or parsley into your cooked rice. Do not use tilapia, only cod for baking fish. Omit butter and dot with olive oil instead. Top fish with a mixture of mashed Avocado, lime juice, cilantro and salt to taste*

You will need:

for baked fish:

3 lbs firm white fish (cod, haddock, sole, tilapia, scrod – can be mixed fish)

salt and pepper for fish seasoning

1 cup chopped fresh cilantro

1 1/2 tbs unsalted butter

for the Fresh Salsa:

6 Roma tomatoes – halved, cored & seeded  (and discarded) and flesh finely diced

1/2 cup finely chopped cilantro

2 tbs lime juice

1 jalapeno pepper – finely minced (remove the seeds and inside veins if desired, but not necessary

3/4 tsp coarse salt or sea salt flakes

for the rice:

6 or so cups cooked Basmati rice (if using a rice-cooker: use 3 cup measure of rice and water and cook according to instructions. If using stove top: use 2 cups of rice and follow instructions)

2 or 3 Poblano peppers (if small, use 3, if large use 2)

Method:

1 – Put rice on to cook and roast poblano pepper.

Wash and dry Poblano and place on a baking sheet. Place close to the grill in the oven and grill until all sides are charred. you will have to check every 3 or so minutes and turn peppers to get the whole thing charred.

grill poblano

grill poblano

2 – After you char the peppers, place in a brown paper or zip-top bag and close. Let them steam and cool for about 15 minutes. Remove from bag and pull the skin off. It should come off in good-sized stripes. Do not rinse under water as this washes away the flavor.

seed, de-vein adn dice

seed, de-vein and dice

3 – Cut the Poblano in half and remove the seeds by scraping with a knife. Dice peppers. When rice is cooked, mix peppers into rice. Set aside and keep warm.

mix rice and peppers

mix peppers with rice

Make Salsa:

1 – Prepare the tomatoes and place in a bowl, along with the chopped cilantro, minced jalapeno, lime juice and salt. Taste and add more salt and lime juice if you think it needs it.

dice Roma tomatoes

Dice Roma tomatoes

Make Salsa and set aside in fridge

Make Salsa and set aside in fridge

Bake fish:

Preheat oven 450*

1 – Put washed and dried fish on large baking sheet in a single layer. Dot with butter and season with some salt and black pepper. Toss the cilantro leaves over the whole dish and then cover tightly with tin foil.

place fish on baking sheet with seasonings

place fish on baking sheet with seasonings

 2 – Place the fish in the oven and bake for about fifteen minutes.

Bake fish for about 15 minutes

Bake fish for about 15 minutes in a 450* oven

 Serve fish with some of its juices and a portion of rice topped with a big spoonful of salsa. A little Greek yogurt or sour cream as a garnish is also a nice touch!

Serve

Serve

CRISPY TOFU AND SALT-LACED EDAMAME’S FOR DINNER; OH SO GOOD! (serves 2 as main course – 4 as appetizer)

Sometimes I need medicine instead of dinner, and this dish acted as both.

This is a double dose of soy in two very different forms and this was my much-needed, super high protein dinner, a few nights ago.

My lovely dinner

My lovely dinner

Edamame beans are soy beans and nowadays can be found in most any supermarket. They are super high in protein and addictive. We cook them just to snack on if we are ravenous before dinner and they really keep us going and curtail any hunger-insighted grumpiness. They are great with salt, like in this recipe, but are also delicious with a drizzle of soy sauce.

If you are positive you are not a tofu lover, I dare you to try this and change your mind. Also, if you have never cooked or eaten edamame beans; now is also the time!

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*This is the ultimate Blood Type A diet recipe, full of all beneficial ingredients – only use olive oil. The panko crumb could be substituted (I don’t go to this trouble as it is not so much bread and really not particularly hurtful to my system – also the panko crumbs are too good to give up) for bread from your Type A food list. You will need to make bread crumbs in the food processor and then spread the crumb on a baking sheet and put in a low oven until it dries out. Turn every so often while cooking. *

You will need:

for tofu:

1 block firm or extra firm tofu (pressed – method below)

1 large egg

1 tbs hoisin sauce (found in Asian or Ethnic section of supermarket or specialty shops)

1 tsp mirin

1 1/4 cups (have more on hand) panko bread crumbs (this super-dried out crustless bread crumb is a Japanese ingredient found in Asian or ethnic section of your supermarket or specialty shop)

1/3 cup all-purpose flour

oil for frying (olive oil, safflower, vegetable, canola)

for dipping sauce:

6 tbs soy sauce,

4 tbs mirin,

2 scallions – finely chopped or minced

1 tsp sesame oil (optional)

for edamame’s:

10 oz bag frozen edamame beans in pod (if they are in season, by all means, use fresh – they are easy to grow too!)

1 tbs extra-virgin olive oil

1 to 2 tsp sea salt flakes (I use Maldon salt – completely worth having in your pantry!)

Method:

1 – Press moisture from tofu by putting the block of tofu on a plate and stacking carefully with plates. Adjust plate if they start to tilt (I haven’t broken a plate yet!). Pour off collected water every five minutes. do this for about 20 minutes (longer is fine too).

2 – On a dinner plate or shallow bowl whisk the egg with the hoisin and mirin. place the panko on a dinner plate and flour on another plate.

tofu stacked with dinner plates!

tofu stacked with dinner plates!

3 – Slice the tofu into 1/2 inch slices. Coat the slices first with flour, then dip in egg to coat and then press each side into the panko crumbs and place on a plate or board until ready to fry.

Fry on one side until crispy adn browned

Fry on one side until crispy and browned

4 – Put large saute pan (or whatever you have) on medium/high heat and add about 1 1/2 tbs of oil. When it is hot, add the tofu in an even layer and fry until crispy on both sides – about 3 minutes per side (see picture above and below). You will need to add more oil as you go and adjust heat if necessary. Set on wire rack or plate as you go.

fry until crispy-looking

Turn and fry other side until crispy

Make the dipping sauce (recipe under picture)

make dipping sauce

Make dipping sauce: Combine all the dipping sauce ingredients in a bowl with a little whisk.

Boil the edamame beans according to instructions, drain and place in bowl, tossing with the oil and salt. (These beans should be added to the water when boiling and covered when cooking. They take about 4 to 5 minutes to cook)

jygku

Toss drained beans in 1 tbs extra-virgin olive oil and salt

Serve!

jkygkuyg

Serve a portion of ingredients on each plate or put both ingredients and dipping sauce in serving bowls and eat Family Style.

“ROASTED” Stir-Fry: Chicken and Vegetables with Delectable Noodles (serves 6)

This dish was a resounding success on so many levels – hurrah!

It is winter and roasted vegetables is one of the pleasures of being in a cozy kitchen when it is freezing cold outside. I found some great bone-in, skin-on chicken breast but wanted some kind of Asian-spiked noodle dish. I didn’t want a basic stir-fry, but I wanted something like that, only a little richer, more home-y.  I was in the mood to experiment and this is what I came up with; true deliciousness!

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My “Roasted” Stir-fry!

The components were cooked separately and then all thrown together in a big bowl right at the end. It is dead simple to make, but the resulting dish has layers and layers of flavor and complexity. Definitely something to try!

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*This is a great Blood Type A diet recipe with beneficial veggies (green beans and carrots), as well as neutrals like the chicken and mushrooms. You can substitute tofu for the chicken if you like and use the same marinade and just cook it in big cubes with the roasting veggies*

You will need:

for the chicken:

3 bone-in, skin-on chicken breasts

1/4 cup, plus 1 tbs soy sauce

1/4 cup mirin (sweetened rice wine found in the Asian or ethnic aisle of your supermarket)

3 tbs soft brown sugar

for the Roasted Vegetables:

4 cups green beans – left whole

1/2 lb shiitake mushrooms – quartered or thickly sliced

3 cups baby carrots – halved or quartered lengthways depending on the size

1 tbs olive oil

3 tbs soy sauce

3 tbs mirin

2 tbs brown sugar

1 tsp sriracha

Noodles and extra drizzling sauce:

good quality egg noodles for six people (I used Blue Dragon egg noodle nests; one 1 oz nest per person).

Mix together in a little bowl or shake in a lidded jar, the following:

3 tbs soy sauce

2 tbs mirin

1 tsp sriracha sauce

1 tbs soft brown sugar

Method:

1 – Mix the ingredients listed in the chicken marinade together in a shallow dish or bowl. Add the chicken and marinate for at least 20 minutes in the fridge, turning every now and then to get the whole piece coated with marinade. (You can do this ahead of time and leave it in the fridge until ready to roast).

Preheat the oven to 425*.

2 – Place the chicken pieces in a baking dish and cook for 40 minutes, (you can cook the vegetables at the same time – method below). Remove and when cool enough to handle, remove the skin and shred the meat into large bite-sized pieces. Mix 1 tablespoon or mirin, 1 tbs soy sauce and 1 tsp sugar in a bowl (mix well) and pour over shredded chicken and toss. Set aside.

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Marinate chicken

Roast Vegetables:

You can cook the veggies on the bottom rack at the same time (or if you have room, cook side by side on middle rack)

1 – Put all the prepped vegetables into a large bowl and mix the roasting liquid together in a small bowl and then mix into the vegetables, coating everything well.

jyfkyg

Toss vegetables in bowl with roasting liquid

2 – Place a large baking sheet in the oven with 3 tbs oil (olive, canola, safflower) and leave for 4 minutes. Remove and immediately spread the vegetables into the sheet in an even layer. lace in oven for 12 minutes. Remove from oven, toss and place back into oven for another 10 minutes.

kuglyg

Roast veggies

Toss the shredded chicken with the roasted veggies in a large serving bowl. Cover and place the bowl in the cooling oven to keep food warm, and to heat up the bowl which can be used to serve the final dish.

Assembly:

Put water on for noodles right when you take the chicken out of the oven . Cook noodles according to instructions.  Try to time the noodles to be done when the meat is shredded and it has been mixed with the veggies in the serving bowl. When noodles are cooked, drain and toss into the bowl with the chicken and veggies. Pour in about half of the drizzling sauce to the dish and toss gently.

Asian Roasted Chicken and Veggies with the best Egg Noodles

Asian Roasted Chicken and Veggies with the best Egg Noodles

Serve, passing the hot sauce (sriracha) and a little drizzle of sauce if you need it.

DRAGON SOUP (Asian style chicken and egg noodle soup – serves 6)

 Since being confined to my house, because of this….

my back steps

my back steps

I have been cooking big pots of soup, which are made from things that I have, not from things that I planned on having for soup-making. I have been too lazy to dig my car out from under the big white powdery blanket it is now wrapped in,  (and the blanket has gotten thicker by the day!) and so have been making soup from what my kitchen has to offer up – and for the moment, quite good stuff actually!

Dragon Soup

Dragon Soup

My soups tend to veer towards the brothy/Asian side, which are chock full of everything to round out an entire meal;  protein, veggies and carbs. I do like a blended, creamy style soup occasionally, but it doesn’t satisfy me if it’s going to be my dinner. This Dragon Soup has EVERYTHING that is great about soup and it was slurped up while we watched the snow slowly bury our house.

Blue Dragon Noodle Nests

Blue Dragon Noodle Nests (these noodles are very sturdy and hold up well in hot broth)

A bag or two of these egg noodles is always a good thing to keep in stock. They came in handy for this dish. Of course this soup works equally well with a cup of rice added to each bowlful, but there was something so gratifying about winding the long strands around my chopsticks before inhaling them.

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*This is a good Blood Type A Diet recipe – omit the black pepper and chili flakes and we are good to go!*

You will need:

1 lb chicken breast fillet – thinly sliced (If you stick the chicken in the freezer for a 1/2 hour or more, it will be easier to slice)

1 medium onion – diced

2 cloves garlic – finely chopped

1/3 lb shiitake mushrooms – thinly sliced

1 tsp cayenne pepper flakes (optional, but I like the subtle heat)

1 tsp salt (use less if salt is very fine – you can always add more later if you need to)

1 bunch chard  – about 5 big leaves, center rib removed and leave roughly chopped

12 cups chicken broth (or 2 good quality bouillon cubes and water)

4 scallions (green onions) – very thinly sliced, including some of  green parts

2 tbs finely chopped cilantro leaves (if you have them, but works great without)

juice of 1/2 a lime

salt and freshly ground pepper for seasoning

6 oz egg noodles (If you can find egg noodle nests, use 1 per person. Figure on about 1 oz per serving)

Method:

1 – Put soup pot on medium heat and add 1 1/2 tbs olive oil. Add the onions and garlic and cook for about 3 minutes. Add the mushrooms and continue to cook for another couple of minutes. Turn the heat up a bit and add the thinly sliced chicken and cook, stirring frequently, until it turns white all over (about 3 minutes). Add the broth, cilantro,  salt, pepper and pepper flakes (if using) to the pot and bring to a boil. Turn down pot to a simmer and cover and cook for 5 minutes.

Add base ingredients, saute, add broth

Add base ingredients, saute, add broth

2 – Add the chard and continue to cook for another 8 to 10 minute. Taste for additional seasoning and adjust if necessary. Add the lime juice and let the soup sit for about 10 minutes to let the flavors meld.

Add chopped chard

Add chopped chard

3 – While the soup is sitting, cook your egg noodles according to instructions. Drain and add a serving to each soup bowl.

Ladle soup over noodles and garnish with some chopped scallion and serve!

Add noodles to bowl and ladle soup into bowl

Add noodles to bowl and ladle soup into bowl

QUICK PEA & KALE SOUP (serves 4-6)

This is a fantastic soup that looks so impressive in the bowl; so silky smooth and bright grassy green in color. We had this yesterday and it was a welcomed comfort in the midst of this miserably icy and cold winter.

Simply Perfect

Simply a lovely bowl of soup – and so quick and easy to make!

I always have a bag or two of frozen peas in my freezer. They are great in emergencies and are quick and convenient. I have absolutely nothing against good quality frozen veggies and they were the reason for this wondrously good soup.

place your peas in a bowl to thaw a little

 A bag of frozen peas is a handy frozen pantry item!

The other great green that keeps forever is kale. I know lots of people who think they “hate” it, or are afraid to cook it, and it is such a shame. It is so good for you and in a soup like this you can convert the pickiest or most cantankerous of eaters!

Hardy and healthy kale

Hardy and healthy curly kale

Buy some peas and kale and see if you don’t fall in love with this Spring-y soup.

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*This is a great Blood Type A recipe – just omit the bacon, cream, chili flakes and black pepper – you could add a touch of cumin in their place*

You will need:

1/3 to 1/2 lb bacon strips (about 8 to 10 thin slices)

1 1/2 tbs olive oil

1 sweet or mild onion – diced

1 lb baby peas (I used frozen)

4 cups chopped kale (I used curly kale)

1 tsp chili flakes (optional)

several grinds black pepper

salt to taste

8 cups chicken or veggie stock (or good quality bouillon cube and water. Use two cubes if they are small)

1/3 cup heavy cream (optional, but delicious)

Method:

1 – Fry bacon, chop roughly and set aside.

Fry bacon.

Fry bacon.

2 – Put medium pot on medium heat and add the oil. Add the onions and saute for about 7 to 8 minutes, stirring frequently.

saute onions

saute onions

3 – Add the broth and kale and bring to a boil. Turn heat down and add the pepper and chili flakes (if using). Cover and simmer for 3 minutes before adding the peas.

Add broth and veggies

Add broth and veggies

4 – Cook at a low simmer for about 8 minutes. Turn off heat and take lid off pot. Let it cool for about ten minutes. Blend in your food processor with most of the bacon (keep some bacon bits to use as a garnish). Return the blended soup to the pot and swirl in the cream (if using). Taste for further seasoning with salt and pepper.

Pot of Pea soup..

Swirl a little cream in at the end and serve

Divide between bowls, adding a little dollop of cream on top and some bacon bits if you like. You can also serve with some nice crusty bread or a sandwich (which makes a great dinner!)

CRISPY PANKO PORK (or chicken) WITH RICE (serves 4-6)

More often than not, dinner in our house, is decided on a “planned whim”. What I mean is, I am not the kind of person/woman/mother who sits down and plans out a weekly menu (Come to think of it I don’t know anyone who does? Unless of course they are too embarrassed to admit to that slightly over-fastidious quality!)

My dinner on a whim; Crispy panko fried pork with perfume-y rice and zucchini

My dinner on a whim; Crispy Panko fried pork with perfume-y rice and zucchini

This particular plan came together while in the supermarket when I saw beautifully thin and expansive pieces of pork. They looked like what I wished my meat ended up like when pounding our meat for scallopini, only these were sliced with precision on a machine and were perfect in every way (no thin spots or lumpy bits when I’m having an off-day with my mallet skills!)

This was an easy accomapiment to my flat and crisy pork

This diced zucchini and squash with fresh thyme was an easy accompaniment to the basmati rice

As soon as I threw this luscious pork into my basket, I was off to the “international” aisle to grab some panko crumbs before zooming home to make dinner. This dish was wonderful in every way. The crispy pork cooked in minutes (although it did take a little preparing before getting it to the hot pan), and the rice literally cooked itself (my rice-cooker is my sous chef!) and was perfect with the zucchini and squash.

you do have thyme to cook!

Fresh thyme is so handy to have for a dish like this – you should always have some in your fridge (if it’s not growing outside when in season)

This dish would work equally well with beef, chicken or some other meat, so go ahead and give it a try. It is amazing!

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*This is a good “Blood Type A” Recipe if you substitute chicken or turkey for the pork. If you are strict; also omit the black pepper and sriracha and only use olive oil*

For the pork; you will need:

2 1/2 to 3 lbs boneless pork sirloin chops – very thinly sliced

2 eggs

3 tbs soy sauce

3 tbs mirin

1 tbs sriracha sauce (optional or use less if you want less heat)

1 1/2 to 2 cups panko bread crumbs (can be found on the same aisle of soy sauce)

1 cup all-purpose flour

oil for frying (olive, canola, safflower, or vegetable will work here)

Method:

*If you are cooking the rice dish with this, cook your rice now and keep it warm until ready to serve*

1 – Make sure your pork is dry (you can dab it with a paper towel). Place it on a plate for easy access. Using plates or shallow bowls; put flour on one plate, panko crumbs on another (1 cup to start and add as you need it).  Crack two eggs onto another plate or shallow bowl and add the soy, mirin and sriracha sauce if using. Whisk together with a fork.

Prep everything before you start frying

Prep everything before you start frying

2 – Coat a piece of meat in flour, next dip each side into egg mixture and then press each side into panko crumbs. place on a plate and continue like that until all of the meat is prepared.

Prepare the meat

Prepare the meat

3 – Put heavy saute or cast iron pan on medium/high heat and add about 2 tbs of oil (more if your pan is large). when the oil is hot, add a few pieces of pork to the pan, in an even layer with plenty of space (if you crowd the pan, the meat will “steam” rather than cook fast!). Coo for about 3 minutes or less per side. Remove to a plate and keep warm. Continue until your meat is all done.

Fry the pork

Fry the pork in batches until crispy

For the Zucchini & Squash with Thyme-y Rice:

3 medium zucchini or squash, or combination of the two – diced

6 (approx) thyme sprigs

1 tsp salt (kosher, sea-salt or sea salt flakes are all fine)

several grinds of black pepper

6 (approx) cups of cooked basmati rice (cook as much as you think you and your guests will eat!)

olive oil for frying

Method:

1 – Place large saute pan or shallow casserole dish (safe for stove top use) on medium heat and add about 3 tbs olive oil. When it has warmed up, add the zucchini and thyme and cook until softened and has some “brown bits” on the skin and flesh. Stir regularly and turn up heat if there is no real sizzle. Add the rice and cover. Keep warm until ready to serve.

Fry the veggies with the fresh thyme

Fry the veggies with the fresh thyme

Arrange some panko pork on each plate with a serving of rice. Offer a little sriracha for the pork if you like.

Serve with rice (and some sriracha sauce is good here too - look at top picture)

Serve with rice (and some sriracha sauce is good here too – look at top picture)

Blood Type A Food List

Hi there!

For anyone interested, I just published a handy Blood Type A Food List. Just click on “Blood Type A Food List” at top of my Blog!