All About Foods Court

Ingredients:
12-16 hanaguri clams
1/2 tsp salt
3 cups water
1 tbsp sake
1 tsp soy sauce
1 bunch of nabana (rape flower)

Preparation:
Soak clams in salted water. Wash the clams well. Boil nabana for a few minutes and cool it in cold water. Drain nabana and cut it into bite-sized pieces. Put water and clams in a pan and heat until the clams open. Remove the clams and strain the soup. Put the soup back in a pan and season with sake, soy sauce, and salt. Place 3-4 clams in a soup bowl and pour the hot soup over them. Garnish the soup with boiled nabana.

This assertive sauce is good to use with any whole grain pasta.
Diet Type: Low Fat

Ingredients:
1 cup low or reduced sodium, non-fat chicken broth
1 1/2 oz. Sun Dried Tomatoes (not packed in oil, about 16)
2 cups cooked chicken, cut into bite-size pieces
2 tablespoons white wine
1 teaspoon dried basil
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked hot Spelt Ribbons
parmesan cheese to taste

Serves: 4

Cooking Time: Under 30 minutes

Instructions:
Cook pasta according to package directions. Drain and set aside. Combine broth and tomatoes in a small sauce pan and warm gently on low heat. Take off heat and let sit 5 minutes. Drain, reserving broth. Finely chop tomatoes and set aside. Place chicken, 1/2 cup broth, wine, basil, oil, salt and pepper in saucepan and heat gently till hot. When pasta is done, drain and toss with chicken mixture and tomatoes. Sprinkle with parmesan cheese and serve.

Authored By: Polly Pitchford, Full Spectrum Health™

Kabocha manju is a Japanese steamed cake with kabocha pumpkin filling.

Ingredients:
1 1/3 cup flour
1/2 tbsp baking powder
1/3 cup sugar
1/3 cup water
For Filling: 1/2 lb kabocha (Japanese pumpkin) / 1 cup sugar / pinch of salt

Preparation:
Peel kabocha pumpkin and cut into small pieces. Heat kabocha in the microwave until soften. Put kabocha in a bowl and add sugar and salt and mash them. Shift flour, baking powder, and 1/3 cup of sugar into a bowl. Add water and knead the dough. Make eight to ten balls. Take each dough and flatten by hands. Put kabocha filling in the center of the dough and wrap it with the dough to make a round. Repeat this process. Preheat a steamer. Place manju in the steamer and steam over high heat for 10 minutes.
By Setsuko Yoshizuka,

Make a double batch of the bean cakes and freeze half.
Diet Type: Vegetarian

Ingredients:
1 15 ounce can seasoned black beans, undrained
3/4 cup whole wheat flour
2 tablespoons canola oil
1 teaspoon baking powder
1/8 teaspoon Cayenne
1/2 cup diced celery
1/4 teaspoon black pepper
1/4 teaspoon Cumin
1/4 cup diced tomatoes
1 medium apple, peeled, cored and diced
1 orange, peeled and diced
1 kiwi, peeled and diced
1/4 cup water
1 tablespoon honey
1/2 teaspoon Curry Powder
1/4 teaspoon ginger powder
2 tablespoons peanuts

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Mix beans, flour, celery, black pepper, and baking powder until blended. Set aside. Place diced apple, honey and water in saucepan and bring to a boil. Reduce heat and add remaining Chutney ingredients except peanuts. Simmer for 2-3 minutes. Remove from heat and stir in peanuts. Heat oil in skillet over medium heat until hot, turn to medium-low heat. Drop black bean mix into skillet in 2 tablespoon patties, flatten to 1/4" and cook until firm and brown on both sides, about 2-3 minutes per side. Arrange on plate and pour warmed Chutney over each cake.

Authored By: Polly Pitchford, Full Spectrum Health™

Japanese pumpkin, kabocha, is a very popular vegetable in Japan. Kabocha has slightly sweet taste, so it's often used to make desserts. This kabocha cookies are soft and are slightly sweet.

Japanese Recipes
Ingredients:
1/4 lb. kabocha
2 Tbsp butter
3 Tbsp sugar
1 egg yolk
2/3 cup flour
1/4 tsp baking powder
Preparation:
Cut kabocha into large chunks. Steam kabocha in the microwave until softened. Peel kabocha and mash in a bowl. Mix butter and sugar in another bowl. Add mashed kabocha in the bowl. Mix well. Add an egg yolk and stir well. Sift flour and baking powder together. Add the flour in the bowl. Mix the dough. Rest the dough in the refrigerator for 30 minutes. Preheat the oven to 340 degrees F. Flatten the cookie dough on floured board and cut into your favorite shapes. Place a cooking sheet in a baking pan and place shaped cookie dough on the sheet. Bake cookies in 340F oven for 15-20 minutes.

*Makes 16 small cookies or 8 large cookies

Authored By: The Bean Education and Awareness Network
Diet Type: Low Fat

Ingredients:
1 1/2 cups chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
4 oz mushrooms, sliced
1 1/2 cups Arborio rice, uncooked
3 (14 oz) cans fat-free, reduced-sodium chicken broth
1 pound peeled, deveined shrimp
1 cup snap peas
1 (15oz) can Kidney beans or
1 1/2 cups cooked dry-packaged kidney beans, rinsed, & drained
1 medium tomato, chopped
1/2 cup shredded Parmesan cheese
salt and pepper to taste

Serves: 6

Cooking Time: Under 30 minutes

Instructions:
Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.

Heat broth to boiling in medium sucepan; reduce heat to low. Add 1 cup broth to rice mixture nad cook, stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.

Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5-10 minutes. Add beans and tomatoes; cook 2-3 minutes longer. Stir in cheese; season to taste with salt and pepper.

Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
Quick, easy and delicious, what more could you ask for?
Diet Types: Dairy Free, Gluten Free, Low Sodium, Wheat Free

Ingredients:
4 chicken breasts, boneless and skinless
2 tablespoons olive oil
1/3 cup chopped onion
3/4 cup fruit juice sweetened apricot jam
3/4 cup fresh squeezed orange juice
3/4 teaspoon rosemary
Sea Salt and pepper, to taste

Serves: 4

Cooking Time: Under 30 minutes

Instructions:
Combine the jam, juice, and rosemary in a small bowl. Set aside. In a large saute pan, heat oil over medium heat. Add the chicken breasts and cook for 3 minutes or until lightly browned. Turn the chicken over, add the onion around the edges and cook another 3 minutes, or until the chicken and onion are lightly browned. Season to taste with salt and pepper. Pour the jam mixture over the chicken breasts, cover, reduce heat and simmer for another 8-10 minutes. or until the chicken is fully cooked. Remove the chicken breasts and keep warm. Raise the heat, and boil uncovered until the sauce is slightly thickened. Serve the sauce with the chicken. Free of wheat, gluten, soy, dairy, yeast, corn, and egg.

Serve with a brown rice pilaf and steamed artichokes.
Diet Type: Low Carbohydrate

Ingredients:
1/4 cup red wine
1/4 cup Hoisin Sauce
1 clove garlic, minced
1/2 teaspoon ground black pepper
3/4 pound beef top round steak, cut in 1 1/2" cubes
1/2 pound extra firm tofu, cut in 1 1/2" cubes
1 small red or green bell pepper, cut in 1" squares
4 green onions, trimmed and cut in half crosswise

Serves: 4

Cooking Time: 30 minutes - one hour

Instructions:
Mix wine, Hoisin Sauce, garlic and pepper; pour over beef and tofu. Marinate 30 minutes. Drain, reserving marinade. Thread beef, tofu, bell pepper and onion on skewers. Grill over hot coals or under the broiler, turning occasionally and basting with reserved marinade, until beef is done and vegetables are tender, 5-8 minutes.

Authored By: Polly Pitchford, Full Spectrum Health™

Throw this tasty dish together in minutes.
Diet Type: Vegetarian

Ingredients:
8 ounces Tempeh
1 large onion, sliced thin
2 cups Barbecue sauce

Serves: 2

Cooking Time: 30 minutes - one hour

Instructions:
Cut the Tempeh into cubes. Place Tempeh, onion slices, and B-B-Q sauce in a casserole, cover and bake at 350° for 30 minutes. If you prefer, you can grill the Tempeh instead of cubing the Tempeh, slice it in 3/4" slices, then marinate it in the sauce for 1 hour before grilling.

Authored By: Polly Pitchford, Full Spectrum Health™

Serve as a side salad or enjoy as a main dish.
Diet Types: Vegetarian, Wheat Free

Ingredients:
4 small yellow or red beets, trimmed
1/2 cup water
1/4 cup Balsamic Vinegar
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mixed salad greens
8 pitted dried plums, halved
1/2 cup crumbled blue cheese
1/4 cup unsalted shelled pistachios

Serves: 4

Cooking Time: Over one hour

Instructions:
Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios. Tip: One 16 ounce can whole beets, drained and sliced may be substituted for 12 oz of fresh beets (4 small).
Authored By: California Dried Plum Board