Chard and Potatoes

This easy dish is delicious served over a slice of toasted sourdough bread.

Makes 4 servings

Ingredients:

1 bunch chard (1-2 lbs), stems removed
2 lbs potatoes
2 tablespoons olive oil
1 large clove garlic, sliced thinly
1 - 2 tomatoes or 14 ounce can of diced, halved or whole tomatoes (optional)
salt and pepper to taste

Directions:

Cover potatoes with water, add salt to taste and cook for about 25 minutes or until tender. Drain and chop into bite-size pieces. In a large skillet, cook chard leaves in boiling water for about 10 minutes or until tender. Drain and chop into bite-size pieces. Return skillet to oven and add oil and garlic. Saute garlic for 1-2 minutes. Add chard, potatoes, and tomatoes (if using). Use a large wooden spoon to break up the potatoes. Add salt and pepper to taste.

Chinese Chicken Salad

Ingredients:

1 chicken (2-3 lbs)
1 head lettuce
2 tablespoons sesame seeds, toasted (optional)
2 ounces rice sticks, deep fried (optional)
4 tablespoons soy sauce
½ teaspoon salt
2 tablespoons honey
1 clove garlic, crushed
½ tablespoon sesame oil
½ teaspoon grated ginger
2 green onions, chopped

Directions:

Put chicken in a pot and add water to cover. Boil for 20 minutes to an hour. Remove chicken from the water. Shred the chicken. The water can be saved and used as chicken stock. If you think you’ll use the stock within a few days, refrigerate it. Otherwise, freeze it.

Wash and dry the lettuce. Tear it into bite size pieces. Sprinkle shredded chicken and rice sticks (if using) on top.

Combine soy sauce, salt, honey, and garlic in a small bowl. Let stand for 5 minutes. In a small pan, heat sesame oil over low heat. When hot, add ginger and green onions and gently stir fry. Add ginger and green onions to soy sauce mixture. Pour sauce over the salad. Garnish with sesame seeds (if using).

Chicken à l’Orange

The New Purity Cook Book

This chicken dish is delicious over brown or white rice. Serve with steamed seasonal vegetables for a complete meal.

Makes 6 servings

Ingredients:

¼ cup butter
2 lbs chicken (or whole chicken cut into 8-12 pieces)
2 tablespoons flour
½ teaspoon salt
Pinch of cinnamon
Pinch of ginger
1 ½ cups orange juice
1 cup raisins
1 cup orange sections

Directions:

In a saucepan, heat butter until foamy. Add chicken and cook until browned. Remove chicken and set aside. Add flour, salt, cinnamon, and ginger into pan and stir until combined. Gradually, stir in orange juice and raisins. Cook, stirring constantly, until thickened. Add chicken. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until chicken is tender. Stir in orange sections and heat through.