YOUR HEALTHY PLATE: Joe Gardewin’s Ginseng Chicken Salad

My friend Joe recently invented a recipe that he calls “Ginseng Chicken Salad.” It all started with a recipe called Korean-style Ginseng Chicken, from Growing Up in a Korean Kitchen,* which he says is by far the best Korean cookbook he has, and I think that’s saying a lot (!). He especially likes it because the recipes are very similar to recipes his wife used to make. If you don’t happen to have a copy of Joe’s special cookbook, which I do not, you can use the leftovers from a boiled or roasted chicken recipe. I am proud to share this recipe here with you. He’s invented something good.

1 cup leftover chicken, shredded
2 small (pickling) cucumbers cut on the diagonal into half-inch slices
1-3 fingerling chilis cut on the diagonal into ¼-inch slices (optional, if you like heat)
4 green onions cut on the diagonal into half-inch slices
3/4 cup micro greens
½ cup fresh cilantro (including the flavorful stems, chopped)
1 tsp. salt
1 tsp. New Mexico chili pepper powder (mild)
1 tsp. fresh ground black pepper
1 tsp. toasted sesame oil**

Mix together the salt, chili powder, and black pepper in a large bowl. Add the shredded chicken and coat well with seasoning. Add cucumbers, chilis, green onions, and cilantro. Mix well. Add micro greens and sesame oil, toss gently once more, and divide evenly among two plates.

*written by Hi Soo Shin Hepinstall
**Note from Joe: “Buy good sesame oil. I use Kadoya, which I buy at Park-to-Shop (Asian store). Good sesame oil is thick, and its soft, nutty, rich fragrance perfumes your kitchen.”

YOUR HEALTHY PLATE: Lebanese Potato Kugel

Once again, my dear friend and talented cook Judith has outdone herself. Potato kugel (loosely translated as “pudding,” but much more Yorkshire than chocolate) was a mainstay of my childhood. Last weekend she completely surprised (!) me, creating her own version of this recipe that is so familiar and dear to me, and which I grew up eating on so many holidays and other special occasions. My Grandma Rosie had her own special way of making potato kugel; she taught my mom to make it, and that’s how I learned. Grandma Rosie’s version would have you heating the oil in a square glass Pyrex pan in the oven, carefully pouring the potato batter directly into the hot pan with spitting hot olive oil, and then sprinkling a little more oil on top prior to cooking it, but Judith’s version gives you a little more control over the crust. Continue reading

YOUR HEALTHY PLATE: Asian Cabbage Slaw

A few weeks ago I had the pleasure of spending the evening with a wonderful group of new friends. The fire was crackling, the food and wine were wonderful, the company was delicious, and I had such a nice time. This Asian Cabbage Slaw was one of the inspired dishes we enjoyed together. I could tell you all kinds of reasons why this salad is so good for you, like the Vitamin C, and the heat from the capsaicin, and the benefits of acid, but the fact of the matter is that the best reason to make this is because it’s really good. Continue reading