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![]() PG tested recipes Sunday, August 17, 2003 By Suzanne Martinson, Post-Gazette Food Editor
This unusual combination, based on delicate Valencia oranges with paper-thin skins, has a range of bioflavonoid activity enhanced by a peppery dash of cayenne. Quick cooking retains maximum estrogenic properties.
With a very sharp knife, cut the oranges, onion and tomato into wafer-thin crosswise slices. In a saute pan, over high heat, heat the olive oil and saute the oranges, onion, tomato and garlic. Saute for 2 to 4 minutes or until the oranges are beginning to brown. (This took us 8 minutes.)
In a small bowl, whisk together all the remaining ingredients except the pita bread.
Arrange the orange mixture on a platter. Drizzle with the balsamic mixture. Serve at once with pita bread.
Makes 4 servings.
"The Hot Flash Cookbook" by Cathy Luchetti.
Luscious and thick, this rich golden soup is a harvest offering of sweet corn, yam and squash with a genial dash of added spice.
In a large saute pan or skillet over medium-high heat, heat the olive oil and saute the onion, shallots and salt until the onion is translucent, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the squash, yam, corn and thyme. Add water to cover. Bring to a boil, then lower heat and cook, uncovered, for 3 minutes. Transfer to a blender or food processor, add the broth, and puree until smooth. Season with the spices and garnish with the ginger and red pepper.
Makes 4 servings.
"The Hot Flash Cookbook" by Cathy Luchetti.
This variation of a classic Southeast Asian dish was created by Linda Hillel. Serve as an appetizer or as a main course with fragrant jasmine or basmati rice.
1 tablespoon Asian sesame oil
In a small bowl, combine the peanut butter, oils, mirin or sherry, soy sauce and ginger; stir to blend. In a large bowl, toss the chicken with about 1/3 of the peanut sauce mixture and reserve the rest. Cover and refrigerate at least 1 hour or up to 6 hours. Stir the vinegar and cilantro into the reserved peanut sauce and set aside.
Remove the chicken from the refrigerator 30 minutes before grilling. Light a fire in a charcoal or gas grill. Thread the chicken strips lengthwise on skewers. Grill the chicken over hot coals for 1 or 2 minutes on each side, or until opaque throughout.
Note: We used 9 chicken tenders to equal 1 1/2 pounds. Tenders need to cook about 6 to 8 minutes.
Serve with reserved peanut sauce on the side.
Makes 8 appetizer servings or 4 main-dish servings.
"The Hot Flash Cookbook" by Cathy Luchetti.
Preparation Tips
Preparing these recipes brought forth some shortcuts and suggestions:
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