M-J’s Sautéed Tofu

Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame Oils, This Tofu Makes an Elegant Hors d’Oeuvre or a Meal

Tofu was introduced in the United States by famous Japanese macrobiotic cook, author and painter Aveline Kushi.

©M-J de Mesterton 2012


Making Gyoza

Forming Gyoza: Brown Rice, Miso and Vegetables are Encased in Thin Dough
Making Gyoza at Home: My Recent Recipe Includes Minced Spinach, Carrots, Brown Rice, Mashed Pinto Beans, Toasted Sesame Oil, Miso and Gomasio Wrapped in Round, Thin Bits of Dough
©M-J de Mesterton

Home-Garden Cucumbers

Home-Grown Cucumbers Look and Taste Better than Store-Bought
These cucumbers were grown with vegetal compost that I make year-round (from fruit and vegetable scraps) as their only fertiliser.
-M-J de Mesterton 2012

M-J’s Spanish Smoked Paprika Chicken

M-J's Original Recipe for Spanish Smoked Paprika Sauce, Coming Soon to Elegant Survival News
Pollo en Pimentón de la Vera…M-J’s New Original Recipe, an ALTERNATIVE TO BARBECUED CHICKEN
Slicing the Poached Chicken Breasts into Medallions for M-J’s Pollo en Pimentón de La Vera

Start by poaching four or five boneless chicken breasts in one cup of water with salt or bouillon mix added. You will reserve this broth after the chicken is cooked in it, and use it as the basis for your sauce….

Ladle some of this sauce into the base of a baking pan. Coat the sliced chicken meat in it, and arrange them as shown below.

This smoky chicken is great the next day after its initial baking, cooked for a few minutes under a broiler (see first photo for results). The broiled chicken is good in pita sandwiches or wraps, with lettuce as a refreshing counterpoint.

M-J’s Chicken in Spanish Smoked Paprika Sauce is Ready to Bake, for about an Hour in a Medium-Hot Oven