Special Dish for the Week: Red Sauerkraut and Carrot Salad

I make a surprisingly delicious discovery at this year’s downtown farmers market, which has been supplying my beet, greens, sprout, egg, and sauerkraut needs over the summer—I find red sauerkraut, made with 1/2 white and 1/2 red cabbage—and it is delicious and ever so colourful in this salad that I “cook up”:

Red Sauerkraut and Carrot Salad 

Red Sauerkraut and Carrot Salad Ingredients

Red Sauerkraut and Carrot Salad Ingredients

Simply delicious, nutritious, and delightful in colour and texture, into this salad I mix the following ingredients:

  • red sauerkraut (it works just as well with typical white sauerkraut)
    • Sauerkraut is not to contain vinegar, only salt—and possibly herbs—for the cabbage to ferment in its own microbes rather than to pickle in vinegar
  • carrot, finely chopped or grated
  • cilantro, finely chopped
  • basil, shredded
  • olive oil
  • herbes de Provence or other herbs
  • black pepper

I mix by hand all these ingredients, and enjoy the salad on its own as a snack, or as a side-dish to a meal, or as an ingredient for a super salad. A small glass of rosé wine pairs very well with this salad.

Red Sauerkraut and Carrot Salad

Red Sauerkraut and Carrot Salad

Red Sauerkraut and Carrot Salad Dish

Red Sauerkraut and Carrot Salad Dish

Special Dish for the Week: Algerian Chicken Dinner

After several out-of-town family visitors, and a long and slow recovery from various computer meltdowns, I enjoy a Friday night dinner with good friends—feeding the taste buds and the soul—serving a menu chez Maggie, where we eat like queens, comprised of 4 courses and paired with beverages of choice, featuring as the main course (le plat principal):

Algerian Chicken

Algerian Chicken Dinner Menu

Algerian Chicken Dinner Menu

Fig and Peppercorn Soup with Yam

Fig and Peppercorn Soup with Yam

Upon my guests’ arrival, I begin serving the previously featured Fig and Green Peppercorn Soup. This time, I introduce a couple of twists. In place of the cream, I use coconut milk, and I add a yam, which thickens the soup and brings to the soup more of an orangey colour. Both of these additions sweeten the soup considerably, particularly appreciated by those with a sweet tooth!

The hors d’hoeuvres are accompanied by “a little something from the chef” (i.e., not specified on the menu), which turns out to be pickled asparagus that surprises even the uninitiated chef with its texture and flavour. It tastes just like a pickle! The pickled asparagus comes from the gift basket that the chef had been prized at the Kayaking to InspireHealth event.

The hors d’hoeuvres consist of two small servings of salads served on a bed of arugula and sprouts, sprinkled with a dash of olive oil and balsamic vinegar. One of the salads is a Beet and Red Cabbage sensation, and the other a Red Sauerkraut and Carrot delight.

Beet & Red Cabbage and Red Sauerkraut & Carrot Hors d'Hoeuvres

Beet & Red Cabbage and Red Sauerkraut & Carrot Hors d’Hoeuvres

Algerian Chicken and Quinoa with Wakame

Algerian Chicken and Quinoa with Wakame

The Algerian Chicken main course (le plat principal) is accompanied by tri-coloured quinoa, prepared with a tablespoon of wakame flakes (a type of seaweed), which I add during cooking of the quinoa.

The quinoa is pre-soaked overnight in order to induce the germination process, which alters the chemical properties of several substances in grains and legumes that otherwise contribute to increased inflammation and block the absorption of minerals.

The Algerian Chicken dish is very colourful, flavourful, a little bit spicey, and nutrient-rich, consisting of the following ingredients (selected to be organic, where possible, and the chicken to be unmedicated and free range, when organic is not available or is cost-prohibitive).

The ingredients for this dish comprise:

Algerian Chicken Dish in Progress

Algerian Chicken Dish in Progress

  •  4 cloves garlic, minced
    • Tip: Mince garlic and let sit for 15 minutes to allow sulfur to stabilize.
  • 3 chicken thighs, cooked in water (making broth to add to this dish), de-skinned, de-boned, and shredded
  • 1 medium can diced tomatoes
  • 1 large onion, coarsely chopped (alternate: 2 cups sliced leeks)
  • 1 cup chicken broth (from cooking the chicken thighs)
  • 1 jalapeno pepper, finely chopped (alternate: red Thai chili pepper)
  • 2 carrots, sliced
  • 1 tbsp coconut oil
  • 2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbsp wakame flakes (alternate: 1 tsp kelp powder)
  • 1 zucchini, diced (alternate: 4 cups green beans or asparagus)
  • 1 bunch of cilantro
Apple Crumble

Apple Crumble

For dessert, one guest shares her delicious apple crisp, and for beverages, one guest supplies the requisite red wine, while the chef serves organic sparkling cranberry juice (also from the gift basket that the chef had been prized at the Kayaking to InspireHealth event).

A feast for the queens!

The Writer/Chef and Her Fellow Queens

The Writer/Chef and Her Fellow Queens

Meal ideas & recipes from “The Wahls Protocol” book.