From a cookbook, you expect recipes: The Golden Door Cookbook provides 200 of them, all low-fat, plus much more. This book radiates the revitalizing care and spirituality which makes this spa nirvana for its guests. While reading it, you feel the nurturing power of food that is truly pleasurable for body and soul. Proving that low-calorie spa food can be "interesting, healthful cooking," recipes which take you through the day
2 tablespoons sun-dried tomatoes, rehydrated, cut into 1/8-inch strips
1 1/2 tablespoons balsamic vinegar
1 teaspoon fresh garlic cloves, minced
1/2 teaspoon fresh ground black pepper
VEGETABLES FOR STIR-FRYING WITH CHICKEN
2 teaspoons olive oil
4 ounces onions, (1 median onion), small dice
12 ounces tomatoes, (2 large tomatoes), cored, medium dice
12 ounces zucchini, (2 medium zucchini), sliced 1/4"
1/2 - 3/4 cup low-fat reduced sodium chicken broth, or vegetable broth
2 teaspoons arrowroot powder, (diluted in 2 tablespoons water)
1/2 cup fresh basil leaves, (chiffonade)
BASMATI RICE
3/4 cup long grain rice, brown basmati
1-3/4 cups vegetable broth or water
1 whole bay leaf
STEAMED VEGETABLE GARNISH
2 ounces snow peas, (16 snow peas or 4 per-serving)
MARINATING CHICKEN: Combine chicken, sun dried tomatoes balsamic vinegar, garlic, and back pepper in small mixing bowl and let marinate, refrigerated, at least one hour.
BASMATI RICE: In a medium-sized saucepan, combine rice, vegetable broth, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. Remove from heat and let stand for 5 minutes.
Remove cover, discard bay leaf and fluff rice with a fork. Cover, set aside, and keep warm.
PREPARE VEGETABLES FOR STIR-FRYING AND STEAMING while rice is cooking.
PUT WATER ON TO BOIL (for steaming the snow peas).
STIR-FRYING CHICKEN AND VEGETABLES: In wok or large saute pan, heat oil over medium-high heat. Add chicken and stir-fry until lightly browned. Add onion and stir-fry until softened. Next add tomatoes and stir-fry until softened. Then add zucchini, toss well, and simmer 2 to 3 minutes. Stir in chicken broth. Mix in arrowroot and stir until liquids thicken. If necessary, add more chicken broth until liquid is only slightly thickened. Stir in basil.
STEAMED VEGETABLE GARNISH: While stir-frying chicken and vegetables, steam the snow peas for 1 to 2 minutes.
TO SERVE, spoon basmatic rice onto warmed plates. Portion stir-fried chicken and vegetables in center of rice. Garnish with 4 snow peas per plate.
