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Chicken Fettuccine Alfredo with leeks:

The smooth creamy taste of an Alfredo sauce seems to add a special flavor to this recipe when you include leeks. Besides, leeks have very strong anti-cancer properties.

Ingredients:
Salt and freshly ground black pepper *(note)
* Be very skimpy with the use of salt and black pepper.
..This recipe has such a delicate flavor that just a hair
..too much of the 2 ingredients above can overpower it.

12 ounces fettuccine noodles
3 large leeks
1 bartender's shot glass of olive oil, for cooking the chicken
1 Lb boneless and skinless chicken breast cut into small pieces
1/2 stick (4 tablespoons) salted butter
1 1/2 cups water
2 1/2 cups heavy cream or evaporated milk
2 pinches freshly grated nutmeg
2 cups freshly grated parmesan cheese

Directions:

1) Cut the chicken into small pieces
1) Clean and cut the 3 leeks then chop into small pieces
2) Drop the olive oil into a large pot and then add the chicken and butter, cook 'till well done, about 5 minutes.
3) Put all the leeks into the pot, cover and simmer while stirring continuously for about 6 minutes.
4) Add the water, cream or evaporated milk, parmesan cheese, fettuccine noodles, nutmeg, salt and pepper and stir constantly while simmering in very low heat for about 15 minutes 'till the sauce thickens.
Enjoy!

Chicken Sesame Cabbage

The taste and texture of this dish is specially pleasing to life-long rice eaters and even better because it's centered on one of the all time favorite cruciferous vegetables: cabbage!

Ingredients:
2 and 1/2 Lb boneless skinless chicken breasts, cut into small pieces
1 very large onion
3 lb cabbage leaves, chopped medium (about 1 large cabbage)
2 oz. toasted sesame seed oil, split into 1/2 oz. to sauté the onions and the remaining 1 and 1/2 oz. for the chicken/cabbage
2 and 1/4 oz regular soy sauce (not reduced sodium)
1/4 cup sesame seeds
3 heaping tsp garlic powder (or 8 fresh cloves, liquefied)
1 tsp black pepper
1/2 tsp salt
3 eggs (optional)**

Directions:
Pour 1/2 oz. sesame seed oil in fry pan and sauté onions and sesame seeds till golden brown, then pour in the remaining 1 and 1/2 oz. oil and cook chicken 'till done, about 6 minutes. Once done scoop all the contents of the fry pan into a large 8 to 12 qt. pot

Stir in 1/3 of the cabbage*, salt, pepper, soy sauce, garlic, salt, and cook 'till the cabbage leaves begin to turn transparent, about 4 minutes* (be sure to time this, we do not want the cabbage to be over-cooked)

*Cook the cabbage in 3 stages adding more cabbage when it sinks down into the pot. The entire procedure to cook all the cabbage shouldn't take more than 8.5 minutes (do not cover pot with lid)

**Optional
When the initial 1/3 of cabbage has cooked about 2 minutes*** stir in 3 whipped eggs and quickly stir the pot vigorously, then add the next 1/3 of the cabbage

***The gist is that you want to cook the cabbage while leaving as much of its crunchy texture as possible. The precise timing of the cooking of the cabbage is of extreme importance and the heart of this dish since we do not want the cabbage to turn soggy.

Makes about 8 portions. Serve over white rice and enjoy!

Cruciferous Vegetable Soup

I would be remiss not to include this all-time favorite given its ample supply of cruciferous vegetables rich in sulforaphane. Even better, since I use a 16 qt. stock pot full to the brim it provides enough soup to last me a full 32 days consuming 16 oz. per day (1 pint per serving).

Here are the ingredients needed:

1 large cabbage 
A half bunch of cilantro
3 large leeks
1 bunch red chard
1 bunch green chard
1 bunch bok choy
1 or 2 bunches kale
1.5 Lb. brussel sprouts (fresh or frozen)
2 large green peppers
6 to 8 medium-large tomatoes
Salt, pepper and your choice of spices for flavoring

*Note: Although leeks, cilantro, green peppers and
tomatoes are not cruciferous vegetables they are my
choice of flavoring agents. You may have your pick as
well, depending on your palate.

**Note: When I say "bunch" I'm talking about the way
most supermarkets package their produce.

Directions:

Add about 1.5 gallons of water to your 16 qt. stock pot and then start adding the cleaned and chopped vegetables as you bring the soup to a boil then turn the heat down to a very gentle simmer as you continue to add vegetables.

Note: I cut up the tomatoes and the cilantro then place them in the blender and liquefy before inserting in the soup.

Once you are done with the cooking (about 1.5 hours of gentle simmering) let the soup cool down then put into 1 qt. plastic containers and freeze to consume on a daily basis.

Once I am ready to consume the soup I let it thaw out and then add about a half oz. to one oz. of frozen broccoli sprouts to then liquefy in the blender. This will create a cream soup that will help release any sulforaphane in the mixture and make it easy for the stomach to process.

This process is not for the faint of heart since it takes me about a good 6.5 hours to shop for the vegetables to then clean, chop and cook them. However, since the soup last me for the whole month, it's a worthwhile effort.

Furthermore: Should you not be able to find the vegetables called for in this recipe, get creative and double check the extensive list of cruciferous vegetables in this website and substitute as needed.