2 lbs. Shrimp,deveined, peeled (tails left on optional)
After the results of a food sensitivity test,I decided to roll up my sleeves and take the news seriously. I had to change the way I think about cooking. I found substitutes for basic foods such as onions, tomatoes. It turns out that I'm not allergic to any food and I can eat all things. The early part of the blog was when I could not have many common foods.
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Wednesday, November 28, 2012
Low Carb Shrimp Scampi Dinner
2 lbs. Shrimp,deveined, peeled (tails left on optional)
Wednesday, July 4, 2012
Crustless Apple Pie
Ingredients
1/2 cup of cinnamon apple sauce
Whipped light cream
Refrigerate the apple sauce. When you are ready to have some, get a bowl and pour 1/2 cup of apple sauce into a bowl, top with your desired amount of whip cream. That's it! Treat yourself! Enjoy.
Monday, April 23, 2012
Mushroom Asparagus Soup with Chicken Sausage
Ingredients
1 bunch of chopped asparagus, ends torn off and discarded
8 oz. of baby bella mushrooms
8 oz of shitake mushrooms
8 oz of fresh cauliflower
1 cup of chopped onion
1 package of chicken and roasted garlic sausage
4 cups of organic veggie broth
1 can of chicken broth
1/2 cup of light cream
1T of oregano
2 teaspoons of tumeric
2 teaspoons of corriander
1 teaspoon of dry mustard
1 teaspoon of cumin
fresh chopped parsley for garnish
Directions
Spray the soup pot with some Pam, turn the heat to medium high. Add bella mushrooms, onions, cumin stir for 2 minutes. Add the asparagus and stir for a minute while adding the rest of the seasonings. Add the cauliflower, the veggie and chicken broths. Bring the soup to a boil, and turn it down to low, cover and simmer for 30 minutes. Meanwhile, cut the sausage into bite size pieces and brown with the shitake mushrooms. When the soup is done, blend it with an immersion blender, or in a blender, blend batches of the soup and return to the pot. Add the light cream, sausage and shitake mushrooms. Serve with sour cream, or greek yogurt if desired and garnish with fresh chopped parsley. Serve with crusty bread.
Monday, August 8, 2011
Thai Salmon Salad
I found this on allrecipes.com I added some ingredients to make it taste like my favorite Thai Restaurant. This serves six. I use a head of iceberg and divide it in wedges and pour the salad on top. My husband likes to make lettuce wraps out of this. Thai peppers are hot, if you are used to medium salsa.
4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 Thai chiles, chopped
1 1/2 pounds salmon fillet
1 cup of cucumber, seeded and sliced
Directions
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1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, sliced into wedges
1 cup chopped fresh basil
1 cup chopped fresh cilantro
1 head iceberg lettuce divided into wedges.
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1. | Preheat oven to 400 degrees F (200 degrees C). |
2. | Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside. |
3. | Place the salmon filet on a baking tray, and rub olive oil over. Bake for 20 minutes in the preheated oven, or until easily flaked. Let cool for at least 15 minutes. |
4. | Place salmon filet into a big bowl; use fork to break salmon meat into big chunks. Add onion, tomato cilantro, and basil; pour dressing over, and toss lightly until well mixed. |
5. | Place mixture on lettuce leaves, and serve immediately.
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Tuesday, August 2, 2011
Massaman Black Bean Curry
Perfect Black Beans
That's right, these beans came out perfect. The essential tool for these perfect beans is a crock pot. It is a two day process for plump, and juicy beans.
Monday, June 13, 2011
Baklava Fish
I have tried this with salmon and Swai. Both are delicious.
Ingredients
¼ cup melted butter
3 tablespoons whole grain mustard or 3 tablespoons Dijon mustard (or your favorite)
1 ½ tablespoons honey
¼ cup walnuts
¼ cup flax meal
4 teaspoons fresh parsley chopped
4 (4 ounce) salmon fillets
Fresh ground pepper
Kosher salt
1 lemon or lime quartered
Directions
Preaheat oven to 400. Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray
In a small bowl, blend butter, mustard, and honey, set aside. In another bowl, mix together bread crumbs, nuts, and parsley.
Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon
Bake salmon 12-15 minutes in preheated oven or until it flakes easily with a fork, serve lime or lemon wedge