Bravo For Basil!

Basil is a wonderfully fragrant herb that has many benefits. Its leaves aid in digestion, and help control flatulence, nausea, and stomach ache. Basil has flavonoids that provide protection on a cellular level. The volatile oil in basil provides antibacterial properties. This useful herb has anti-inflammatory properties as well, which can provide relief from such ailments as rheumatoid arthritis and inflammatory bowel conditions. Basil also contains a generous amount of vitamins A and antioxidants.

Cheese 'N Chicken Enchiladas

1 medium onion, chopped
2 Tbsp butter or olive oil
1-1/2 cup shredded cooked halal chicken or turkey
1 jar (12 ounces) picante sauce, divided
1 package (3 ounces) cream cheese, cubed
1 tsp. ground cumin
2 cups shredded extra sharp chedder cheese, divided
8 whole wheat tortillas (6-inch)

Heat oven to 350 degrees.

Cook and stir onion in butter or olive oil in a large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese cumin; cook until thoroughly heated.

Stir in 1 cup cheese.

Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12x7 inch baking dish. Top with remaining picante sauce and cheese.

Bake 15 minutes. Makes 4 to 6 servings. Great with a side of spanish rice and/or salad.

An Apple A Day...

So they say, “An apple a day keeps the doctor away.” Apples are rich in boron, a trace mineral that is essential for bone health. Thus eating apples helps to fight osteoporosis. Also apples help to prevent strokes and to keep the heart healthy. It is noted that Jabir b. ’Umar al-Saksaki narrated from Muhammad b. Isa from Ayyub b. Faddala from Muhammad b. Isa from Ayyub b. Faddala from Muhammad b Muslim said: “Abu Abd if people knew what there was in apples; they would treat their sick only with it. Surely it is the quickest thing to benefit the heart, particularly its exudation (al-nuduh)” (Islamic Medical Wisdom, pp.178-179).

Vegetable Egg Foo Young (Chinese)

Vegetable Egg Foo Young
3 cup halal chicken broth
2 Tbsp minced onions
1/3 cup flour
3 Tbsp Soy Sauce
1/8 tsp ground pepper
5 eggs
¼ tsp ground ginger
1 green onion sliced thin
½ tsp. salt
1 cup bean sprouts
1 cup cooked mixed vegetables (use frozen or leftovers)
3 Tbsp vegetable oil (sesame, peanut, or olive)

1. In a medium saucepan add a cup of broth and saute the onions in it.
Then add the flour and whisk vigorously. As the mixture starts to thicken add the remaining broth and turn up the fire to medium high. Also add the soy sauce. When gravy obtains desired thickness turn fire down low and keep warm.

2. In large bowl beat eggs well. Add remaining ingredients except oil. In a large skillet heat 2 tablespoons of oil.

3. Drop egg mixture by ¼ cup full into the skillet. Fry for about 3 minutes until golden on bottom; turn and brown other side. Add additional oil to skillet if needed and fry remaining mixture. Top with gravy to serve, or add patties to gravy which ever you prefer. Add a side of rice.
Makes 4 servings

The Benefits of Almonds

Almonds are widely considered the healthiest of all the nuts. They help to build healthy teeth and bones because they are high in phosphorus, calcium, and magnesium. The high levels of vitamin E found in almonds help to lower blood cholesterol levels and promote a healthy heart. It has been noted that almonds eaten after meals help to reduce blood sugar levels and the amounts of insulin that the pancreas must produce. Thus it can be said that eating almonds helps to protect the body from diabetes. Also, it’s good to know that almonds are high in antioxidants, which protect our bodies from cancer, as well as ailments caused by an increase of free radicals.

South African Spicy Chicken

1 cup chicken stock
1 1/2 cup tomato sauce
1/2 cup apple cider vinegar
4 Tablespoons frozen apple juice concentrate
2 teaspoons light (low salt) soy sauce
juice of 2 lemons
1 tsp sugar
4 cloves garlic, peeled and crushed
2 teaspoons powdered cumin
2 teaspoons turmeric
1 teaspoon fresh grated ginger root
1/2 teaspoon red pepper flakes
1/2 tsp dry mustard
1 4 pound chichen cut into 8 pieces
1 tsp olive oil
1 large onion chopped
salt and white pepper to taste

1. Prepare the sauce by blending all sauce ingredients in a food processor or a blender

2. Dry the chicken pieces and season with pepper. Brush the bottom of a large skillet with oil to coat. Heat the oil and when it becomes hot, add the chicken and brown on both sides. Then brown the remaining pieces. Brown well, at least 10-15 minutes on each side over medium-high heat.

3. Once all pieces have been browned add them to a large 9x13 baking dish.
Then add the sauce. Bake chicken in a 375 degree oven for an hour and a half or until the chicken completely tender and nearly falling off the bone. Also the sauce should appear thickened. Serve over brown rice.

Non-Dairy Chicken Pot Pie

I adapted this recipe from a potpie recipe I received from a dear sister of mine. It's great for those who are reducing or eliminating their dairy intake.

4 ½ Tbsp flour
1 ½ cups almond milk
½ cup chicken broth (you can substitute a can of mushroom or celery soup)
2 ½ cups diced cooked chicken (Precooked with a pinch of basil, oregano and thyme - or marjoram - salt, pepper and celery salt
1 tsp salt
½ tsp paprika
½ tsp thyme
Pepper to taste
2 ½ cups celery
1 cup carrots
½ cup onions
2 9-inch deep dish pie crusts (I make my own)

1. Cut up and wash chicken thoroughly. Do not remove the skin. Cover chicken with water and boil with basil, oregano, thyme, salt, pepper and celery salt until cooked, about ½ - 3/4 hour. Take pieces out of water and cool. Debone chicken thoroughly, removing fat, skin, gristle. Cut chicken into small pieces.
2. In a large skillet (frying pan), melt oil, blend in flour, cook and stir for 1 minute. Gradually add almond milk and chicken broth. Cook and stir until thick, about 3 minutes. Add chicken, salt, thyme, paprika and pepper. Cook 1 minute. Cool to room temperature.
Preheat oven to 425.
3. Wash celery and carrots and cut up into small pieces. Take skin off onion and chop into small pieces. Cook celery, carrots and onions in small amount of water until crisp-tender, about 7 minutes. Drain. Add vegetables to chicken.
4. Pour mixture into 9-inch deep dish pie crust. (You can make your own crust or use frozen ones.) Cover with another pie crust and use a fork to seal edges together. Prick about 3 holes in top of pie crust using a fork to allow steam to escape.
Place chicken pot pie on cookie sheet and bake for about ½ hour or until crust is brown.
Serves up to 6 people.
(You can cook the chicken the day before and store in refrigerator. One chicken could be used for 2 pies. I usually make 2 pies for my large family, which would mean doubling the recipe.)