You are browsing the archive for shallot 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.)

Cranberry and Goji Berry Chutney with Shu di Huang

Categories: Heart Blood Vacuity, Heart Qi Vacuity, Kidney Yang Vacuity, Liver Blood Vacuity

Siri Michel

Fire Imbalance – Heart Blood Deficiency

Cranberry and Goji Berry Chutney with Shu di Huang

Ingredients

  • 9 grams Shu di Huang
  • 1 1/2 tablespoon fresh grated ginger
  • 12 ounces fresh cranberries
  • 1 teaspoon ground cinnamon
  • 2/3 cup goji berries
  • pinch cayenne pepper
  • 1/4 cup chopped dried apricots
  • pinch allspice
  • 1 medium shallot, chopped
  • 1/2 teaspoon salt
  • 1 cup apple cider
  • 1/3 cup chopped walnuts
  • 2/3 cup white or brown sugar or 1 cup brown rice syrup
  • one orange, Zest of
  • 2 tablespoons maple syrup

 

Directions

  1. Combine cranberries, goji berries, apricots and shallots in saucepan.
  2. Add cider and enough water to cover. Let sit for 20 – 30 minutes.
  3. Bring to a boil, then turn down to a simmer.
  4. Cook for 15 minutes, or until goji berries are soft and plump, and the cranberries pop.
  5. Stir in sugar, maple syrup, spices and salt.
  6. Cook 5 minutes longer.
  7. Adjust seasonings. Remove from heat.
  8. Stir in walnuts and orange zest.
  9. Cool to room temperature.
  10. Store in a covered container in the refrigerator for up to 2 weeks.

 

TCM properties

Ingredient: Taste, Temp, Organs Function

Shu di Huang: Sl. warm, sweet; HRT, LVR, KD; Tonify and nourish blood, yin, and essence.

Cranberries:  Neutral, sweet; SP, ST; Supplements the center and boosts the qi; fortifies the spleen and harmonizes the stomach; eliminates vexatious thirst, stops diarrhea and dysentery

Goji berries: Neutral, sweet; LVR, LU, KD; Nourish Liver blood, yin of Kidney and Lung.

Apricots: Cool, bland; SP, ST, UB; Drains dampness, promotes urination.

Shallots: Cold, sweet; HRT, ST, UB; Clear heat, promotes urination.

Apple Cider: Neutral, sweet, sour; SP, HRT, SI; Percolates damp, promotes urination.

Sugar: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Maple Syrup: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Ginger: Warm, pungent; LU, SP, ST; Release the exterior, disperse wind-cold; transform fluids; resolve toxicity.

Cinnamon: Hot, pungent, sweet; SP, KD, UB Supplements source yang; warms Spleen & Stomach; eliminates accumulation and chill; frees the flow of blood; stops pain.

Cayenne: Hot, pungent; SP, ST; Dispels cold; fortifies the Stomach; quickens the blood and moves qi; treats indigestion, loss of appetite, and wind damp cold bi syndrome.

Allspice: Hot, pungent; SP, ST, SI, LI Warm middle burner, move qi.

Kosher or Sea Salt: Cold, salty, sl. sweet; KD, UB Harmonize and promote digestion; in small amounts – strengthens Kidney, fortifies bones, tendons and teeth; brightens eyes; detoxifies.

Walnuts: Warm, sweet; KD, LU, LI Tonify Kidney and Lung, moisten intestines.

Orange Zest: Sl. warm, aromatic; LU, SP, ST Regulate and move qi, prevent stagnation.

Options: substitute Dang Gui for Shu di Huang.

Modified recipe from: http://www.wholefoodsmarket.com/recipe/cranberry-and-goji-berry-chutney

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.