You are browsing the archive for fresh thyme Archives - Food from East.

Salmon Steamed in Napa Cabbage

Categories: Kidney Jing Vacuity, Kidney Yin Vacuity, Large Intestine Damp Heat, Large Intestine Qi Stagnation

Salmon Steamed in Napa Cabbage

Ingredients

  • 12 leaves Napa cabbage
  • 2 lbs salmon fillets, skinned
  • 2 tb olive Oil
  • 1 tb lemon juice
  • 1 tsp minced garlic
  • 1/4 c minced shallots or scallions
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tsp chopped fresh thyme (1/4 tsp dried thyme)
  • 1 tsp chopped fresh basil (1/4 tsp dried basil)

FOR THE SAUCE

  • 1/2 c Seafood stock
  • 2 Red bell peppers roasted puree
  • 1 1/2 tsp Lemon juice
  • 1 tsp Anchovy paste or salt
  • 1 pinch white pepper

Instructions

  1. Bring water to a boil, and blanch the cabbage leaves until pliable, about 2 minutes.  Drain and set aside.
  2. Cut the salmon and sole into 1/2-inch cubes, and set aside.
  3. Heat the oil in a small skillet over medium heat.  Add the shallots and garlic, and saute, stirring frequently, for 5 minutes.  Add to the fish, along with the lemon juice, pepper, salt, thyme and basil.  Mix gently.
  4. Place 2 cabbage leaves overlapping slightly.  Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks.  Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes.
  5. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade.
  6. Pour into a small saucepan, and bring to a boil over medium heat.  Reduce by half, stirring frequently.
  7. To serve, place a pool of sauce on the plate, and top with a cabbage roll.

Cabbage and Salmon in particular are great foods to use to tonify KD Jing.  Cabbage is sweet and neutral, goes to KD/ST and harmonizes the ST and nourishes KD Jing.  Salmon is also sweet and neutral, goes to the SP/KD and nourishes yin, blood and KD Jing.  This would be a well balanced dish making it a fairly neutral temperature meal.  The garlic and shallots would be warming and help with digestion.  (Tao of Nutrition states that Napa cabbage is actually sweet and cold.  It’s actions are clearing heat and lubricating intestines.)

Split Pea and Barley Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Split Pea and Barley Soup (serves six)

14 cups of water
1 pound green split peas
½ cup barley, rinsed in a strainer
1 TBL olive oil
1 bay leaf
2 TBLS unsalted butter
2 medium onions, diced
4 garlic cloves, minced
2 carrots finely diced
1 celery rib, finely diced
1 tsp fresh thyme, or ½ tsp dried
1 tsp salt
Freshly ground black pepper to taste

Instructions

  • In a large stockpot combine water, split peas, barley, olive oil and bay leaf. Bring to a boil, stirring occasionally. Then reduce heat to lively simmer. Cook the soup, continuing to stir periodically for 30 minutes.
  • Meanwhile, melt butter in a medium-size skillet over medium heat.  Add onions and garlic.  Sauté until the onions are golden brown.
  • Stir the onions into the soup along with the carrots, celery, thyme, salt and pepper.
  • Cook, now stirring frequently to prevent the soup from sticking as it thickens, for 30 more minutes. The soup is ready when the peas have almost totally dissolved and the barley and vegetables are tender. The soup will thicken as it cools in the serving bowls, so thin with more water if necessary.

Comments: This recipe uses great ingredients for the SP.  They are cooked well, making it easier for the Spleen to digest. It also offers warming spices to help warm the middle jiao and encourage Sp Qi. Barley is a particularly good grain for strengthening the SP and ST and also helps to leach out dampness. Carrots are also nice for the SP and help drain dampness

Harvest Pumpkin Soup

Categories: Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth-spleen qi/yang xu

Frances Norris

Harvest Pumpkin Soup

Martha Stewart

Ingredients

1 small pumpkin, halved, seeds and stringy fibers put aside-cool, sweet, dispels damp

6 tbsp. unsalted butter- sweet, neutral, supplements qi

3 cups chicken stock-sweet, warm, supplements qi

3 cups water

1 sprig fresh thyme

1 small parsnip, peeled and coarsely chopped-warm, pungent, dispels dampness

1 small Yukon gold potato, peeled and coarsely chopped-cool, sweet, strengthens SP, harmonizes ST

2 small shallots, minced-warm, pungent

½ cup dry white wine-pungent, sweet, warm, expels cold

3 tbsp. heavy cream-sweet, neutral, supplements qi

1 tsp. packed light-brown sugar-sweet, warm, supplements MJ

2 tsp. coarse salt-salty, cold, nourishes KD

Freshly ground pepper to taste-pungent, warm, warms the MJ, expels damp and cold

Directions

1. Preheat oven to 400, place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 min. Scoop out flesh, and puree in a food processor.

2. Melt 1 tbsp. butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 min. Add stock, water, and thyme, and bring to a gentle simmer.

Cook for 9 to 10 min.

3. Meanwhile, melt remaining 5 tbsp. butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 min. Add shallots, and cook until soft, about 4 min. Add wine, and cook until liquid has reduced by half.

4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

5. Puree in a food processor in small batches until smooth. Heat soup in a saucepan over medium-
high heat. Stir in cream, sugar, salt, and pepper, and serve.

Mushroom Quinoa Risotto

Categories: Uncategorized

EARTH - Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Mushroom Quinoa Risotto

http://www.bonappetit.com/recipe/quinoa-risotto-with-mushrooms-and-thyme

• 1 cup quinoa, rinsed

• 1 tablespoon olive oil

• 1 1/2 cups chopped onion

• 1 garlic clove, pressed

• 1 8-ounce package sliced crimini (baby bella) mushrooms

• 6 ounces fresh shiitake mushrooms, stemmed, sliced

• 3 teaspoons chopped fresh thyme, divided

• 1 cup dry white wine

• Grated Parmesan cheese -sheep pecorino

Instructions:

• Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to

medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

• Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until

onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and

thyme. Sauté until mushrooms are tender, 6 minutes. Add wine; stir until reduced and

syrupy, 2 minutes.

• Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese

separately.

Nutritional Information

4 main-course serving, 1 serving contains:

Calories (kcal) 320.1

%Calories from Fat 32.1

Fat (g) 11.4

Saturated Fat (g) 2.3

Cholesterol (mg) 10.0

Carbohydrates (g) 38.3

Dietary Fiber (g) 13.1

Total Sugars (g) 6.2

Net Carbs (g) 25.2

Protein (g) 16.8

Pattern: SP yang xu, ST xu, SP damp

Recipe analysis:

Mushrooms: strengthen stomach, promote healing, lower blood pressure

Quinoa: warming, nourish SP yang, tonifies qi, disperses internal cold

Garlic and Onion: warming, regulates qi, disperses phlegm and damp, warms yang (garlic)

Thyme: dries damp, stimulates appetite

Pecorino: warms middle jiao

White wine: cooling, nourishes yin

This is a good warming, nourishing dish for cold weather, or for anyone with weak SP / ST. The

movement of the thyme, onions and garlic keep the nourishing ingredients moving, preventing

the formation of damp and phlegm.