Category Archives: “Blood Type A ” Recipes

Whole Roast Chicken with Smokey Adobo Broth (serves 4-6)

I LOVE roasted chicken and it’s even better if the pan sauce cooks right at the same time. I made this Friday when I was tired after a long week but still needed to make dinner. This was the kind of meal that cooked itself and I was able to sit down with a glass of wine while the stove did all the work!

Roast Chicken with a kick!

Roast Chicken with a kick!

What makes this dish surprisingly different is the addition of chilpotle (or chipotle) peppers. These peppers have been smoked and I buy them in a can of adobo sauce, (find in the international or ethic aisle of your supermarket). Adobo sauce is a sauce made with a mixture of spices and other ingredients used to preserve the pepper (usually paprika, garlic, oregano and vinegar).

A Wonderful Pantry Item!

A Wonderful Pantry Item!

The reason I added these hot smokey peppers and sauce to my chicken was because I wanted to use up the last of a bunch of cilantro, so I thought about what would work well with this to make a good broth. Why not go the Mexican route!

What's in the can!

What’s in the can!

It was a heart-warming dinner and I served it with rice (which was another super easy alternative to standing over a pot as I used my trusty rice cooker!). Try this yourself if you are a chicken lover like me and also if you want a home cooked meal without actually doing any of the cooking!


*this is a good Blood Type A Diet recipe if you omit the peppers, tomatoes and black pepper. It will still tastes amazing*

You will need:

1  4 to 5 lb whole chicken

1 tbs olive oil

salt and black pepper for seasoning chicken

2 medium onions – sliced in half and then thinly sliced crossways

2 chilpotle peppers in adobo sauce – chopped (use only one pepper if you want the flavor but with less heat)

1 tbs adobo sauce (from the chilpotle pepper can)

1 cup cherry tomatoes

1 cup cilantro leaves – roughly chopped

1 carrot – julienned (about 1 cup)

6 to 8 unpeeled garlic clove  – separated

1 cup chicken broth

1 cup water (or good quality bouillon cube with 2 cups of water)


Preheat oven to 450*

1 – Prep all the ingredients (except the chicken, salt and pepper) and scatter in the bottom of a roasting pan or deep saute pan.

Add all the ingredients to your roasting pan

Add all the ingredients to your roasting pan

  2 – Rub chicken with the olive oil and sprinkle with salt and pepper. Place chicken on top of veggies. Place in oven and roast for 1 hour 20 minutes.

Place chicken on top of veggies and broth

Place chicken on top of veggies and broth

 3 – Remove from oven and transfer chicken to a board or plate and let it rest for 10 minutes before carving, (you can keep the pan sauce warm by leaving in the warm oven). Check chicken after 1 hour and add more water or broth to the pan if it seems low (up to 3/4 cup).

Serve with whatever you like: pasta, potatoes, greens, bread.....

Serve with whatever you like: pasta, rice, potatoes, greens, bread…..

 Serve with the lovely pan sauce with whatever you desire.

*You can serve the garlic cloves as is but you can also squeeze the cooked garlic out of the skin and mash with a fork. You can then swirl it into your broth*

Spaghetti FOUR Different Ways in ONE Meal – (serves 4-6)

This dish took me 30 minutes to make from start to finish and each of us sat down to a different dinner! I’m no magician, but I’m possibly ingenious!


This one had the most additions to the base flavors: I added soft-fried eggs 🐔 fried mild Italian sausage and quick-friend cherry tomatoes. This plate lacked neither flavor or color!

This was a night (Thursday night Nov. 6th to be precise) when each of us wanted something a little different and I was in the mood to cater to those variations. All I did was center everything around spaghetti with a base flavor of olive oil, garlic, onions and cayenne pepper flakes and then add in the requested ingredients for each person.

Rigaroso pasta, garlic, onions and cayenne pepper flakes: the backbone of my dish

Rigorosa pasta, garlic, onions and cayenne pepper flakes: the backbone of my dish

I was working with the best dry spaghetti in the world in my opinion (Rigorosa from Gragnano, Italy 🇮🇹 ), so each dish had a sturdy foundation from which to build each particular meal-whim!

I wanted something ultra-simple: Spaghetti with garlic, onions, spinach and olive oil

I wanted something ultra-simple: I had the basic Spaghetti dish and added some sautéed spinach 💚  (I did grate some cheese on top to finish the dish and it gave it the saltiness I so crave in my food)

Cooking the spaghetti perfectly was also important, so keep that in mind as you cook. There is nothing worse than pasta that disintegrates in your mouth!

cook pasta

Don’t over cook your pasta folks AND don’t you dare rinse it under the cold water tap after it is drained – also, ALWAYS save some of the pasta water. it is great to add to sauces and perfect to add to the pasta if it seems stodgy or too thick after you add it to your pan when finishing the dish.

This is also great to make on a grand scale for a party and the added ingredients can be served alongside in bowls family style.

Giant wheels of Parmigiano Reggian stacked in Eataly's cheese shop

Giant wheels of Parmigiano Reggiano 💛  stacked in Eataly’s cheese shop in NYC

To guild the lily of these spaghetti dishes, we grated a little (or a lot!) Parmigiano Reggiano cheese on top before devouring.


*there is great potential for Blood Type A Diet variations here: follow the recipe omitting any meat, cayenne pepper and black pepper (also the Parm cheese if you are strict). Only use green olives if using as one of the add-in ingredients. Add some spinach or other friendly leafy green or sautéed fish or chicken if you like (or crispy-fried tofu)*

For the Basic Spaghetti Recipe:

4 tbs extra-virgin olive oil

4 cloves garlic – finely chopped or minced

1 medium sweet or white onion – small dice

1/2 tsp cayenne pepper flakes (up to 1 tsp if you like a little more heat – we do!)

1/2 to 1 tsp salt (if its fine grain, start with 1/2  – if it is something like a sea salt flake or large flakes, use 1 tsp)

Several grinds black pepper

1 lb good quality dry spaghetti

1 to 1 1/2 cups cooked pasta water (scoop from pasta pot before draining cooked pasta and set aside)

Variations or Add-Ins –  (portioned by person so multiply for more people):

1/2 cup quickly sautéed cherry tomatoes (saute in a little extra-virgin olive oil on a medium/hot pan for 2 to 3 minutes)

1 cup spinach – leaves or roughly chopped large pieces (toss in right when you toss in the pasta to the dish)

1/4 cup of good quality black or green olives – sliced

1 to 2 Italian-style sausage – cooked and sliced (add to dish when serving)

1 to 2 softly fried eggs sunny-side-up eggs (fried in olive oil right before serving and add to each plate as you serve drizzling a little of the cooking oil over the eggs)

2 tbs freshly grated Parmigiano Reggiano (add to each dish as you serve)


*If you are planning on serving sausage, put them on to gently fry at this time, turning them to brown. They will be cooked by the time your dish is together*

cook slowly while pie is in the oven..

cook slowly while you are getting everything else ready and slice right before serving (or slice and keep warm in the pan until ready)

1 – Prep all ingredients that you plan on using and put water on for pasta. Cook pasta according to instruction, making sure to scoop out 1 1/2 cups of the pasta water before draining (also check the pasta a minute or two before the recommended cooking time and drain while it still has a little toothsome bite)

Cook Pasta in water with some salt and a drop of oil

Cook Pasta in water with some salt and a drop of oil

2 – Put large saute pan on low/medium heat and add the oil. When it has warmed, add the onions and saute for about 3 minutes before adding the garlic. Continue to cook for another 6 minutes, stirring frequently. Add the pepper flakes, several grinds of pepper and the salt and cover to cook for another 3 minutes (until the onions are very soft)

Saute onions and garlic. Add seasoning.

Saute onions and garlic. Add seasoning.

3 – When the spaghetti is cooked, drain and toss immediately into the pan with the onions mixture. Mix together gently (with two wooden spoons) and add a cup of hot pasta water to loosen it all up. Taste for addition of more salt and add more water if you feel it needs it.

Add the spaghetti to the onions

Add the spaghetti to the onions (I also added the spinach at this time as everyone wanted it)

4 – Have everything else that you want to add ready and waiting.

Put the eggs on to fry about 1 minute before you drain the pasta

Put the eggs on to fry about 1 minute before you drain the pasta

roast  set aside

You can also roast the tomatoes if you like. Roast in a 450* oven for 10 minutes turning once.

At this point serve everyone or put the pasta in a large warmed serving bowl and surround with little bowls of all the other ingredients and let people help themselves. Pass the cheese!

Yummy runny eggs are delicious in this dish (very econimcal too!)

Yummy runny eggs are delicious in this dish (very economical too!)

My son's requested spinach and sausage!

My son’s requested spinach and sausage with his spaghetti!

💜 💜 💜 💜


My friend Celine and I live in the same town but somehow never manage to see each other alone, always only able to grab 5 minute conversations here and there in the midst of gatherings with family and/or friends.


Eataly  – NYC

We have tried in vain to make a plan to have lunch together and last Friday was no different. We were set to have lunch by hook or by crook but that ended up being the day I had to go to New York City!; “why don’t I come along”, said Celine “and we can have lunch together in the city??” This was the perfect solution as I also killed two birds with one stone; I managed to have lunch with Celine while also taking her around NYC, something we have been talking about doing for about 10 years!

Flatiron building, NYC

Flatiron building, NYC

She had only been to the city a handful of times and it was time for her to experience the city from a less touristy point of view. In the space of 12 hours she learned how the streets run north/south and the Avenues east/west, how easy and convenient the subway is, how the lower East Side differs from Uptown and at how mind-bending the Flatiron building is when you look straight up its walls! Oh, she also fell in love with the giant Italian Marketplace, Eataly!

One of the Pasta Aisles in Eataly -

One of the Pasta Aisles in Eataly

 It was a simple day where Celine told me to do exactly what I came to do and she would be my shadow. After I had taken care of what I had come to the city to do, we took the subway to Eataly, in Chelsea. This was where we planned to have lunch while also taking in the fabulous Flatiron building and a lengthy peruse through Eataly’s enormous  grocery, restaurants and all things gastronomic in this giant Italian food emporium. Celine was in heaven!

Well – what I made for dinner last night was a combination of flavors from what we had eaten for lunch the day before. We had an amazing sort of starter Pizza called La Stella, which was a pizza crust mounded with fresh arugula, cherry tomatoes, fresh basil leaves and shaved Parmigiano Reggiano cheese with a drizzle of extra virgin olive oil from Sorrento.

Stella Pizza

La Stella Pizza

This was followed by a wonderfully rich but very simple spaghetti dish, Spaghetti Alla Chitarra, which was spaghetti lovingly laced with cheese from Lazio and a strong-handed grinding of black pepper. This was all washed down with a red wine from Lombardia (Valtellina Superiore “Quadrio” 2010, Nino Negri) which was a perfect foil for the black pepper and peppery arugula – (if I do say so myself! It is affordable if you can find it – under $15 a bottle).

My spaghetti of choice in an ideal world: Rigorosa Spaghetti Pasta

My spaghetti of choice in an ideal world: Rigorosa Spaghetti Pasta

I bought the body of my ingredients from Eataly’s market before leaving with the intention of treating my family to a taste of my lunch for dinner! It was a fantastic take on the flavors and I’m so glad I decided that it was worthy of documented before I donned my apron for the evening.

Spaghetti with Arugula, ham and pepper

Spaghetti with Arugula, ham and pepper

It captured the essence of my experience in Eataly with Celine to a tee. This dish was made in the time it took to boil the water and cook the pasta; the perfect meal when you don’t have lots of time. I mixed arugula, cheese and cooked pork into my garlicky spaghetti. I also added some finely chopped rosemary from my garden to flavor the oil instead of basil, and it was nothing short of bliss with every toothsome mouthful.

The rosemary in my garden is still going strong - I had better remeber to dig it up and take it indoors for the winter. There is a hole in my life if I have to resort to dried herb container!

The rosemary in my garden is still going strong – I had better remember to dig it up and take it indoors for the winter. There is a hole in my life when I have to resort to little bottles of dried herbs !

 I was aware when cooking this that it did not have to have meat. The pepper, cheese and arugula could stand up very well on its own. I did boost the protein for those of us that craved it with a couple of sunny-side-up fried eggs.

The eggs are a great substutide for meat in this dish

The eggs are a great substitute for meat in this dish

 Thank you Celine and Eataly for the inspiration for this wonderful dish. Where to for lunch next?


*For Blood Type A Diet please make the following changes: Omit the meat, add eggs (if desired). Omit the pepper flakes and black pepper, (and cheese if you are very strict). You could substitute with a different cheese that is easier on your digestive system, like feta or mozzarella*

 You will need:

4 tbs extra virgin olive oil

1 medium sweet onion – small dice

3 or 4 cloves garlic – finely chopped or minced

1 tsp fresh rosemary leaves – finely chopped

1/2 tsp cayenne pepper flakes (optional)

1 tsp sea salt (I used Maldon sea salt flakes – if using a very fine salt, use a 1/2 tsp at a time and taste to add more)

4 oz arugula  – roughly chopped if large. Left whole if leaves are small

8 oz spinach leaves – chopped if large

8 oz  cooked/cured ham – chopped (optional)

1 cup freshly grated Parmigiano Reggiano (optional)

several grinds of black pepper (optional)

1 lb good quality spaghetti (I used Rigorosa Brand  – pictured below but Barilla brand is also good)

1 to 1 1/2 cups cooked pasta water (scoop two cups of the cooking water from pasta pot right before draining cooked pasta)


1 – Put a big pot of water on to boil for pasta and cook according to instruction. Important: subtract about 2 minutes from the recommended cooking time and at that point taste the pasta. If it still has a little “give” when you bite it, you can drain it. BEFORE draining, scoop out two cups of the pasta cooking water and set aside.

cook pasta

cook pasta

2 – Put large shallow pan on low/medium heat and when it has warmed add the oil. Add the diced onions and cook for 2 minutes or so before adding the garlic. Cook for another 5 minutes, stirring occasionally. Add the chopped rosemary, salt and pepper flakes (if using) and stir. Turn to low and cover the pan for another 3 minutes to allow the onions to soften.


Cook onions, garlic and add seasoning.

3 – When pasta has cooked, drain (reserving pasta water) and add directly to the pan. Top with the greens, cheese and ham and toss everything to blend. Add 1 cup of the hot pasta water and stir. Add several grinds of black pepper and taste for further addition of salt. Add more pasta water if you want it to feel looser (I added about 1 3/4 cups of water by the time I was satisfied).


Add greens, cheese, pepper and ham. Taste and season further

 Serve immediately, topped with more grated cheese if you like.


Serve immediately and pass more cheese and pepper at the table.

If you are frying eggs instead of using ham, fry eggs right before you serve.


Substitute eggs for the ham

Lots of freedom with this dish!

Change it up and top your pasta with fried eggs!

Change it up and top your pasta with fried eggs!


FANTASTIC FISH CURRY with an Indian Twist

When you find yourself home later than you thought but you really want to cook dinner, this is something you can have on the table in a half hour – I promise!

A very quick but succelent fish curry can be on the table in 30 minutes!

A very quick but succulent fish curry can be on the table in 30 minutes!

The advantage I had when I got home is that I had 2 lbs of fish in the freezer, which I put on a cookie sheet to thaw the moment I walked through the door.

Indian Influenced fish Curry

Indian Influenced fish Curry

If you or your family have a hard time liking fish (or just one member who is downright finicky), this is a great way to mask the qualities of fish that might not appeal to you. The aromatic sauce is the star of this dish and the fish just lends itself very well to the flavors.

Need I say more!

Need I say more!

This is also a great dish to make if you want to have a little dinner party on a Friday night. Have the fish thawed and you will be ready to cook for a crowd with no hassles!

*This can be a good Blood Type A dish: Use mackerel for your thin fish choice. Omit the chilli. Use all broth, no coconut milk*

You will need:

3 tbs oil for sauteing (olive oil, groundnut)

2lbs thin white fish (flounder, sole or mackerel)

juice of 1 lime

1/2 tsp salt

2 medium or 1 large sweet onion  – diced

6 med/lrg cloves garlic – finely chopper

1/2 tsp turmeric

several grinds of black pepper

3 cardamom pods – left whole

2 whole cloves

6 curry leaves OR 2 tsp medium madras curry powder (or your favorite)

1 fresh green chili (Serrano, jalapeno) – slit down the side with a sharp knife

1 piece of ginger root –  peeled and left whole (about a 1-inch piece)

1 14oz can coconut milk (Goya is a good brand)

2 cups chicken broth OR good quality bouillon cube & water (or veggies stock or veggie cube)

big bunch spinach (a cup per person – more if you want) – washed & roughly chopped


1 – Wash and dry fish. Place on cookie sheet or shallow flat-bottomed dish. Mix the lime juice with 3 tablespoons of water and 1/2 teaspoon salt. Drizzle this mixture over fish. Turn fish over so the liquid has a chance to be in contact with every piece of fish.

2 – Put a large shallow saucepan or deep skillet on low to medium heat. Add the oil. when it has warmed, add the onions, garlic, chilli and ginger root and saute until onion begin to soften and take on a light color.

3 – Next add the curry leaves (or curry powder), the cloves, cardamom pods and several grinds of pepper. Continue to saute for another 2 minutes or so.

4 – Add the coconut milk and the broth (or bouillon and water). Bring to a simmer. cover and cook for about 12 minutes. add the spinach and continue to cook for another 3 minutes (the spinach will wilt and cook into the sauce completely.

Add spinach

Add spinach

5 – Add the fish is an even layer or roll up and place in an even layer into the sauce. cover and cook for between 4 to 6 minutes. Do not over cook! Take off of heat.

add fish

add fish

Serve with basmati rice, (or your favorite aromatic rice), or with some kind of Indian bread such as chapatis or naan.

Serve with rice or Indian Bread. Some of us wanted a dollop of sour cream mixed with a little hot sauce for a refreshing cooler.

Serve with rice or Indian Bread. Some of us wanted a dollop of sour cream mixed with a little hot sauce for a refreshing cooler.

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!


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.

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!
* 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)


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!



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!


*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!)


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)


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



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!


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!


*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


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.


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.


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.


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.


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.