Recipes for Capricorn Hearty adventures your palette will savorby chef to the celebrities -- Sabra Ricci
It's no coincidence Capricorns celebrate their birthdays around resolution time. Those born under the sign of the Goat are tenacious, ambitious and disciplined. They rank supreme in the areas of completing projects and setting new goals. Capricorns act proper and appreciate a formal dining table. Don't judge the successful, hardworking exterior, though -- Goats aren't stuffy and boring by any means. They have a sense of humor and wit that is sometimes not readily apparent. Combined with a bit of flippancy, some Capricorns enter into the spotlight of standup comedy. Some of the world’s great jokesters are Capricorns, in fact. So if guests are starting to yawn at that dinner party, give the Goat a nudge and you may discover the next Jim Carrey at your table.
Barley Breakfast Cereal with Apple Raisin Compote
This dish is best with the Apple Raisin Compote, but if that seems too time consuming, substitute 1/2 cup unsweetened applesauce with a dash of ground cloves, nutmeg and cinnamon and a teaspoon of raisins.
Ingredients
1/2 cup cooked barley
1/2 cup Apple Raisin Compote (see recipe below)
1 teaspoon toasted walnuts, chopped
Instructions
Combine barley and apple raisin compote in saucepan with small amount of water and heat, or heat in microwave. Top with walnuts.
Apple Raisin Compote
Ingredients
4 large apples, such as Fuji
1/2 cup golden raisins
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup water
Instructions
Combine all ingredients in saucepan. Simmer until apple slices are cooked and raisins plumped.
Keep a supply of peeled bananas broken in chunks in the freezer to be popped into a smoothie. That way you don't have to add ice.
Ingredients
1 banana broken in chunks, frozen
1/2 cup orange juice
1/2 cup non-fat yogurt
1/2 cup fresh strawberries
1 ounce protein powder, your favorite, soy, whey, rice, etc.
Instructions
Combine all ingredients in blender. Pulse until smooth.
Breakfast is the most important meal of the day as it gets the metabolism going. This is a great way to start off the day, especially for people who normally don't eat breakfast. Smoothies are good as a meal replacement, snack or after a workout.
A whole roasted chicken can be used instead of the chicken breasts. Remove skin and all visible fat. Cut chicken in chunks; add to stockpot with other ingredients and cook according to recipe.
Ingredients
6 boneless, skinless chicken breasts
1 large yellow onion, chopped
1 cup celery, chopped
1 cup carrots, diced
1/2 head cabbage, diced in 1 inch pieces
2 cartons organic chicken broth, 8 cups
1 tablespoon garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped
12 sprigs fresh thyme
Fresh ground black pepper, to taste
Instructions
Combine all ingredients in stockpot. Cook until chicken and vegetables are done. Remove chicken and set aside to cool. Remove thyme stems and discard. Cube cooled chicken and return to pot. Heat and serve.
4 cups boneless leg of lamb, trimmed of fat, cubed
2 cups Yukon Gold potatoes, halved
2 cups baby carrots
12 pearl onions, peeled
1 1/2 cups low sodium beef broth
1 cup red wine
2 cloves garlic, minced
2 tablespoon rosemary, chopped
Ground pepper to taste
Instructions
Heat a non-stick Dutch oven or other large pot. Add lamb and caramelize. Add all remaining ingredients and simmer until lamb and vegetables are tender, about 1 hour.
Warm Beet Salad with Spinach and Caramelized Onions
Ingredients
1/2 pound baby spinach
2 whole beets, scrubbed with ends trimmed
1 ounce goat cheese
1 red onion, sliced 1/4 inch thick
2 teaspoons olive oil
1 tablespoon toasted walnuts, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
Fresh ground black pepper, to taste
Instructions
Place beets in saucepan, cover with water and cook until tender. While beets are cooking, caramelize onions. Heat olive oil in skillet. Add onion slices. Cook slowly over medium heat until onions are caramel in color, about 30 minutes. Remove beets from boiling water and plunge into cold water to slip off skins. Slice 1/4 inch thick and add to onions.
In a small bowl mix mustard, vinegar and extra virgin olive oil. Pour over spinach and goat cheese in a salad bowl. Toss thoroughly. Add beet and onion mixture and toss lightly. Transfer to salad plates and top with walnuts.
About the Author Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
