Debra Peek-Haynes' Healing Kitchen by Debra Peek-Haynes

Author:Debra Peek-Haynes [Peek-Haynes, Debra]
Language: eng
Format: azw3
Published: 2013-07-01T16:00:00+00:00

Ingredients:

8 oz. box of whole grain or whole wheat angel hair or spaghetti pasta

6 oz. of fresh White fish (Rainbow Trout and Tilapia works well)

3 to 4 tbsp. of fresh parsley

1 crushed Garlic clove

1 tsp. of Capers

2 tbsp. of Safflower oil

½ Onion, grated

1 tbsp. of Kudzu powder*

1 cup of cold water

1 tsp. of powder Ginger

½ tsp. White Pepper

Sea salt to taste

Directions: • Prepare the pasta according to the directions on the box. Heat the sauce pan on medium heat.

• In a stainless steel pan, sauté parsley, onions and garlic in the safflower oil for about 5 minutes until you can smell the delicious aroma. Make sure you that you use a spatula and lightly stir the ingredients.

• Add the fresh fish and cover the pan for about 5 to 8 minutes until the fish is almost completely cooked. Take the spatula and lightly chop the fish. If the fish is difficult to chop it may not be cooked enough. It should be light and flaky.

• Dissolve a kudzu powder in a cup of cold water. Add to the fish sauté’ and make sure that the heat is on medium low. In a few minutes the kudzu liquid will turn transparent. Turn heat on low and add the remainder of the seasonings.

• Pour over paste and serve.

• *Kudzu powder is used to thicken sauces, soups and puddings. This is a powder from a plant; it is good for the digestive system.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.