Saturday, April 25, 2020

Asian Chicken Salad - Healthy Food Tip and Recipe

Asian Chicken Salad

Chicken breasts can be prepared beforehand or purchased pre-cooked to make this salad a very quick and easy luncheon sale with a wonderful mixture of flavors and textures. (Check out our [7-Minute Quick Broiled Chicken:recipe,247] recipe to prepare moist chicken in a matter of minutes.)

Prep and Cook Time: 15 minutes

Ingredients:

2 boneless chicken breasts, skin on
6 cups Chinese cabbage, sliced thin
1/2 cup grated carrot
2/3 cup minced scallion
1/2 cup sliced almonds
1/2 cup chopped fresh cilantro
2 TBS toasted sesame seeds
2 TBS dried hijiki or arame seaweed, soaked in 1 cup warm water and chopped*
Dressing
2 TBS extra olive oil
2 TBS soy sauce
1/4 cup rice vinegar
3 TBS honey
pinch red pepper flakes
salt & white pepper to taste
*The safety factors regarding sea vegetables, such as hijiki

Directions:

Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel) or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
While pan is heating, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almonds. Squeeze excess water from hijiki, chop if needed, and add to salad.
When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite-size pieces.
Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)

Serves 4

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Dr Wayne W Dyer Collection of Quotes for April 2020 Part Three

Tea 101 Chapter 2: The Art of Steeping

Start With Good Ingredients

Tea begins with the water — the element that brings tea to its full potential. Fresh water provides a blank canvas for tea, and yields a better cup. We recommend using filtered or spring water and replacing any water that has been sitting for too long; water is a sponge that absorbs flavors, even from the air around it.

Heat The Water

Fill your kettle with fresh, cold water and heat to a rolling boil — unless you're making green or white tea. In that case, stop just short of boiling to avoid "cooking" the delicate tea leaves.

Measure The Tea

This may seem obvious, but use premium tea. Use one teaspoon of full-leaf loose tea or herbs, or one tea bag per six-ounce cup of water. One six-ounce cup is the size of a traditional tea cup, or about half the size of most mugs. If using full-leaf loose tea or herbs, place tea in an infuser or a teapot.

Time The Steeping

Different teas call for different infusing times. Experiment to find your ideal time, but take care — don't steep for too long or you'll find your tea has gone bitter. If you are after a stronger cup, the trick is more tea, not more steeping.

Tea	Water	Tea Bag	Full -Leaf
Black	boiling	3 — 5 min	3 — 5 min
Green	short of boiling	1 — 3 min	2 — 4 min
Oolong	boiling	3 — 5 min	5 — 7 min
White	short of boiling	30 — 60 sec	2 — 3 min
Red/Herb	boiling	5 — 7 min	5 — 7 min

Enjoy Your Tea

Remove the tea bag or infuser, or use a strainer for the leaves. Save oolong leaves for multiple infusions. Allow the steaming tea to cool for a moment. Sip by sip, enjoy the nuances, complexity and character of each flavor.

Dr Wayne W Dyer Collection of Quotes for April 2020 Part Two

Tea 101 Chapter 1: An Introduction to Tea

Black Tea

Black tea is the most common tea in North America. It is produced when withered tea leaves are rolled and allowed to oxidize (similar to how an apple changes color when the white flesh is exposed to air). This darkens the leaves and develops flavor, color and body in the leaf. When the time is right, the tea is dried to halt the oxidation process and lock in these characteristics. The result is a robust cup with bright or lively notes that are perfect for breakfast teas, with about half as much caffeine as a similarly sized cup of coffee.

Green Tea

Green tea is extremely popular in China and Japan, and is gaining popularity in America. It is produced when tea leaves are heated or steamed right after being harvested. This halts the oxidation process, preserving the leaf's emerald hue and naturally occuring antioxidants and amino acids (Theanine ). The leaves are finished by rolling or twisting, and then fired. The result is a bright cup with fresh grassy notes and about a quarter as much caffeine as a similarly sized cup of coffee.

Oolong Tea

The origins of oolong tea trace back to Taiwan and southeast China. Oolong gains its alluring character when the tea leaves are withered and briefly oxidized in direct sunlight. As soon as the leaves give off a distinctive fragrance — often compared to the fresh scent of apples, orchids or peaches — this stage is halted. The leaves are rolled, then fired to halt oxidation. The degree of semi-oxidation can range from 10-80%. Oolong's caffeine content is midway between black and green tea.

Herbal Tea

Although many devoted tea drinkers find great pleasure in sipping these aromatic brews, "herbal teas" are not officially teas. In the purest sense, only the leaves and buds of Camellia sinensis, the plant that gives us black, oolong, green and white tea should be called tea.

However, we love herbs, and there is so much to say about them that they are the subject of their own email later in this series.

Matcha Tea

Organic matcha powder is ground from fine Japanese green tea leaves. It is the star of the centuries-old traditional Japanese tea ceremony.

Matcha powder is whisked in a bowl with water slightly less than boiling to create a frothy, bright green, nourishing beverage. For iced matcha, sometimes cold water is used. Once prepared, it is then immediately consumed in its entirety.