Recipe Category Archives: Garden Vegetable Levana Meal Replacement

Blackened Chicken Breasts Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

blackened chicken

This blackened chicken is ideally moist.

In fact it is so moist I only use chicken breasts for the whole dish, and end up with fork-tender blackened chicken. The other thing that keeps them good and moist, is, I leave the chicken breasts nice and medium-thick, meaning not pounded thin as cutlets.

The blackened chicken mixture here is a real quickie

That’s because Levana Nourishments is packed with good flavors and textures; no need to duplicate them!

Nothing as delicious and succulent than chicken breasts cooked the right way, that is, not overcooked even by a second. Even if it looks slightly pink inside, remember the residual heat will reach the center in no time, and cook it to perfection. Do not pound the chicken breasts; leave them nice and thick.

I like to serve this blackened chicken dish over mixed greens, as a main-course salad, but there are several more interesting ways to serve blackened chicken: by themselves with a couple side dishes; cold and diced in a sandwich, with some avocado, lettuce and tomato; with corn salsa; with tomato salsa, etc…. you get the picture: All choices are guaranteed to be delicious.

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Fish Fillets with Fresh Tomatoes Recipe

By on March 19, 2017 in

 with Levana Cooks, using Garden Vegetable Levana Nourishments

fish fillet with fresh tomatoes and lemon

For this fish fillets dish, I love to use tilapia!

Now, I know tilapia often gets a bad rap.

And that’s a real shame. I admit I do not use the tilapia fillets imported from China, as the public cannot sort out the disturbing rumors about China raising tilapia in unsanitary conditions. But all other tilapia fillets sources are good. Tilapia is versatile, widely available and inexpensive. I always use the large ones (7 to 9 ounces), they never let me down or go to pieces on me during the cooking process. I serve it quite often when my husband and I spend Shabbos alone, and want to stick to our easy and lean Sephardi stovetop favorites. You have a lot of poetic license for this recipe, so I will include all basic ingredients on the basic list, and list the rest as optional.

Fresh tomatoes and sliced lemon are what makes this dish so delicious, bold and fragrant, and are a constant. The rest is added when I want to turn this fish fillets dish into a more substantial main course. Any way you make it is fantastic.

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Split Pea Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, with Garden Vegetable Levana Nourishments

split pea soup

This split pea soup is a model of Moroccan food simplicity.

Another soup that costs pennies, takes minutes, and tastes like a million bucks!

My Moroccan Split Pea Soup is vegetarian without even trying

But you could never tell: it is so much richer than the sum of its plebeian parts!

Listen to what my friend Chaya Minna (Helen) Schwimmer wrote me about the soup: “Moroccan split pea soup is the new Jewish penicillin! I have been cooking chicken soup for my family for almost forty years, but it has been displaced by your Moroccan split pea soup. We all love it, from our three-year-old granddaughter to her grandfather and everyone in between. When I brought a serving over to a neighbor who was ill and she found that it was the only food she could tolerate, I gladly made her a batch each week. It is definitely the new chicken soup in our house!”

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Fish Stew with Kale and Seaweed Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

fish kale stew

Fish stew with Kale and seaweed:

It just doesn’t get healthier than this!

My fish stew goes a long way towards illustrating my philosophy of food and nutrition in full: Start out with serious ingredients, and end up with fun, nutritious and delicious dishes!

This fish stew is a complete meal in one pot. Macrobiotic food lovers will enjoy this no end as well. The green tea imparts a clean taste and added nutrition. You might decide to forgo the fish for an all-vegetarian meal, with no loss whatsoever of flavor or nutrition. Likewise, no problem if you do not have all the ingredients on hand for this fish kale stew: It has plenty going for it even with a couple ingredients omitted!

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Salmon Pomegranate Sauce Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

salmon pomegranate sauce

Salmon pomegranate sauce showcases sweet-and-sour flavors beautifully.

They are a favorite Sephardi combination. The onions caramelize naturally during the cooking process, and contribute a sweet counterpoint to the vinegar.

Salmon Pomegranate Sauce is a quick and delicious dish, just the way I like it—one pan, one step.

I hope you think of pomegranate juice more often when you cook, not just this salmon in pomegranate sauce. Of course I mean pure pomegranate juice: Unsweetened, undiluted. I love the sweet-tart contrast in the flavors, and the naturally syrupy texture that forms a natural sauce at the end of cooking.

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