Friday, September 7, 2007

Steak (or Chicken) Pizzaiola

  • 100g steak (or chicken)
  • tomato (diced)
  • 2-3 cloves minced garlic
  • 1 t oregano
  • 1 t basil
  • 1/4 t chili powder
  • black pepper

    1. Preheat oven to 350.
    2. Place 1/2 of the diced tomato in casserole dish.
    3. Add meat on top of tomato and top with minced garlic.
    4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
    5. Cover tightly with aluminum foil or with lid.
    6. Bake 45-60 mins.

    TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

  • Wednesday, September 5, 2007

    Tomato Soup

    I was in the mood for soup today so tried to whip up a tomato soup that was on protocol. This ended up being just the right amount & was really delicious. A great new way to enjoy your tomatoes. :)

  • 170g tomato (this was my allowed amount - yours may vary)
  • 1 clove minced garlic
  • 1/2 c water
  • 3/4 t basil (vary to taste)
  • 1/2 t onion powder
  • salt
  • black pepper

    1. Preheat broiler.
    2. Cut tomato(es) in half.
    3. Place tomato(es) on nonstick baking sheet. Flat side down.
    4. Broil for 5-10 mins, or until the skins are blistered and blackened.
    5. Let cool, then remove skins & seeds.
    6. In a medium sized saucepan, heat 1/4 c water over medium heat.
    7. Add onion powder & cook for 5 minutes.
    8. Add garlic & cook for 2 more minutes.
    9. While that's cooking, place tomato(es) in a blender or food processor and puree until smooth.
    10. Stir tomato puree into saucepan and add the rest of your water (1/4 c).
    11. Bring to a boil then reduce to simmer for 5 minutes.
    12. Stir in basil and season with salt & pepper.

    TIP: I roast several tomatoes at one time, let them cool, then freeze them in a freezer bag. Then when I'm ready to fix some tomato soup (or sauce, salsa, etc) I simply take out however many I need, let them thaw and fix them just the same (skipping the roasting process again, of course).

  • Shrimp & Asparagus Stir Fry

  • 100g shrimp (shelled & deveined)
  • 1-2 cloves minced garlic
  • asparagus (allowed amt)
  • 1 T fresh ginger

    1. Add shrimp, garlic, and ginger into pre-heated pan.
    2. Stir fry for 3-5 mins. (If needed, add small amount of water.)
    3. While that cooks, snap ends off of asparagus. Cut asparagus into 2" pieces.
    4. Remove shrimp from pan and add asparagus. Drizzle with a bit of Bragg Liquid Aminos.
    5. Stir fry for 2-3 mins.
    6. Re-add shrimp to pan and heat for 1 minute to heat through.
    7. Serve.

  • Tuesday, September 4, 2007

    Green Apple Slaw

  • 1 green apple (mine was about 150g after coring)
  • juice from 1/2 small lemon (about 1 T)
  • granulated sugar substitute (to taste)
  • 1/8 c cut fresh mint (optional)

    1. Core, slice, and cut apple into slivers.
    2. In bowl, add: apple, lemon juice, sugar substitute. Toss to mix.
    3. Toss in fresh mint before serving.

    I saw this recipe in some diabetic magazine that mysteriously made its way to my mailbox this past month. I adjusted it a bit and voila! This is a nice refreshing way to eat your apple. Very filling!

  • Sunday, September 2, 2007

    Ginger Mahi Mahi

  • 100g mahi mahi (or any whitefish)
  • 1 t minced garlic
  • 1 t ginger
  • black pepper (to taste)
  • sliced tomato (however much you're allowed)
  • juice of ½ or 1 lemon

    1. Place mahi mahi on top of a large sheet non-stick aluminum foil.
    2. Cover with garlic, ginger, and pepper.
    3. Place tomatoes on top of seasoned fish.
    4. Top with squeezed lemon juice.
    5. Close up aluminum foil into a "pouch" so that the top and ends are sealed.
    6. Bake @ 350 for 10-20 mins (depending on thickness) or until fish flakes.

  • Taco Seasoning

  • 1 T chili powder
  • 2 t onion powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1 t paprika
  • 1 t ground oregano

    Mix ingredients & store in air-tight container.

  • Seafood Seasoning

  • 1 T ground bay leaves
  • 2½ t celery seed
  • 1½ t dry mustard
  • 1½ t black pepper
  • ¾ t ground nutmeg
  • ½ t ground cloves
  • ½ t ground ginger
  • ½ t paprika
  • ½ t red pepper
  • ¼ t ground cardamom
  • ¼ t ground mace

    Mix all ingredients & store in an airtight container.