Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.
Here’s the original recipe:
And here’s what I did:
6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste
Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Level 1, Levels 2 And Above, Recipe

Diabetic Cookery – Published 1917

Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle!

Look what I found!  Someone who has cooked from this book!

You can download this from the link or scroll to the bottom.

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.

Unfortunately, some of the items needed may not be available any longer.
Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!

The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)

I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

Fitness, Health

Secrets From Your Personal Trainer – Give It a Year to Lose Weight

This really is the secret to long-term success: give yourself time.  If you don’t see immediate progress, give it more time.  Some people (like I have mentioned before) see tons of weight come off immediately (or at least it seems that way) while others have bodies that are more stubborn than some.  See, my initial frustration at my lack of weight loss was why it was so easy for me to quit back in 2010.  Once I changed my focus from weight loss to better health, I developed the patience to persevere.  So, read this article for a bit of a true reality check.  🙂

It takes more than a few tries to get through these stressful interruptions while still exercising, still eating right and still taking care of yourself. You’ve got years, decades, maybe even a lifetime of ingrained habits to contend with. Think about how long you’ve been:
Cleaning your plate
Stress or emotional eating
Sleeping until the last possible moment, rather than getting up and exercising
Stopping for fast food on the way home because you’re too tired and too hungry to make dinner
Eating out because you don’t have anything to make for a healthy dinner
Not even knowing how to make healthy dinners
Sitting for hours a day, leaving you with a stiff, achy body that feels too much pain or discomfort to exercise
Dealing with fatigue or lack of energy with caffeine or energy drinks rather than physical movement

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Smoked Mackerel Pate with Griddled Toast & Cress Salad

No, do not eat the griddled toast.  🙂  I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here).  Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc.  Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork.  Yum!
    400 g smoked mackerel, from sustainable sources, ask your fishmonger
    200 g low-fat cream cheese (AND, why would you use low-fat?)
    3 lemons
    1 small bunch fresh flat-leaf parsley, leaves picked
    2 small punnets cress, snipped
    2 sticks celery, finely sliced, plus some of the celery leaves
    extra virgin olive oil
    6 slices bread

Dinner, Journal, Level 1, Levels 2 And Above, Lunch, Recipe

What is Swai?

That is the question I asked myself when a reader asked if I had any recipes for it. From what I read, I would view it like I do tilapia: very mild fish that needs a kick if you want any flavor. When I’m feeling especially lazy (cough) my go-to seasoning for pretty much anything is Pappy’s (not the Hot/Spicy one and not the low salt … tried both and the former is TOO salty and the latter is just there). If you can’t find that seasoning blend where you are, I’m sure there’s one similar (it’s paprika, onion powder, garlic powder, salt, pepper, and a few other things I have been unable to identify, thus replicate). There was one creole seasoning I used to use but it’s been so long since the stores in my area stopped carrying it that I don’t even remember what the name of it was.
So, since I had never heard of the fish, I went to Google and found some recipes that I think sound wonderful. If you try them, let me know which one you liked the most. If I come across this fish, I’ll give that recipe a shot.

Swai Filets – Greek Basil, Garlic Parmesan

12 ounces swai fillets (2 Filets. Some are larger, some are smaller)
2 tablespoons extra virgin olive oil
1 teaspoon fresh greek basil (or sweet basil if you can’t find the Greek version)
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese (one for each filet)
1 lemon, juice of
salt and pepper (optional)
Blackened Swai Fillets

4 1/2 tsp Paprika
1 tsp Onion Powder
1 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1/2 tsp White Pepper
1/2 tsp Dried Thyme
1/4 tsp Ground Cayenne Pepper
6 Swai Fillets (about 2 pounds total)
Olive Oil
Baked Parmesan Fish
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour (just substitute more Parmesan for the flour)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk (or cream/half and half)
4 orange roughy or catfish fillets or swai(4 ounces each)
Clean Eating Swai Recipes
1 bag swai fillets
4 Tbsp. extra virgin olive oil
½ cup dry white wine
2 tbsp. fresh lemon juice
3 tsp. chopped garlic
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tbsp. chopped fresh cilantro
Ginger Sesame Swai
1 lb swai or tilapia
4 tsp olive oil
4 tsp rice vinegar
3 tsp light soy sauce
2 tbsp minced garlic
½ tsp dried ginger
Sesame seeds (I just shook the seeds over the fish so not sure how much would be needed)
Parmesan & Almond Crusted Swai
1 egg
1/2 c milk
1/4 c whole, dry roasted almonds
1/8 c panko bread crumbs (I’d probably a little more almonds and Parmesan instead)
3 tbsp grated Parmesan and/or Romano cheese
1 1/2 tsp granulated garlic
1/2 tsp salt
1 tbsp freshly ground pepper
1 tsp freshly grated lemon peel
2 – 4 fillets of swai (aka bassa)
Swai in Turmeric-Chili Gravy with Tomatoes
1 lb. swai (or other catfish) fillets, cut into bite-size pieces
1 tsp. turmeric, divided
1 1/2 tsp. kosher salt, divided
canola oil (enough to coat the skillet)
1 medium yellow onion, sliced
2 medium tomatoes, chopped
1/2 tsp. (or more, to taste) chili powder (like McCormick Chili Powder)
handful of cilantro
Baked Fish with Fresh Chiles
4 large swai fillets
1 large sweet onion, cut into thick slices
1 large poblano pepper, sliced into rings
1 red bell pepper, sliced into strips
1 Fresno pepper, sliced (optional)
1 jalapeño pepper, sliced
1 serrano pepper, sliced
Handful of chopped cilantro
1 lemon, sliced
Juice of 1 lime
1 teaspoon smoked Paprika
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Basic Pork or Wild Boar Salami
And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to.

Level 1, Levels 2 And Above, Recipe

Essence of Tomato – ‘Strattu, Estratto, Conserva
This one I am actually cross-posting on both blogs (not just sharing). This is not only a fantastic way to preserve tomatoes but also a way to add an intense tomato flavor to any dish (as Hank says, “Think of it as the black hole of the tomato world: It is said that a teaspoon of black hole matter would weigh millions of tons. Similarly, a mere teaspoon of ‘strattu in a soup is the equivalent of adding possibly a dozen tomatoes”) without all of the carbohydrates naturally present in tomatoes.

Appetizers, Journal, Level 1, Levels 2 And Above, Recipe, Salads

Smoked Kippered Herring Salad

And Kippered Snacks used to be my favorite … so thrilled I can eat them again!

Try this delicious, healthy fish substitute for traditional tuna salad. Not only is herring and sardines more healthy for you, it’s mild smoked flavor really enhances the salad!

Serves: 2-4

Active time: 15 minutes

Total time: 15 minutes

(1) 6.7 oz can Bar Harbor Foods Smoked Kippers, Smoked Herring in Cracked Pepper or Smoked Sardine Fillets

1/4 cup Chopped Celery

1/8 cup Chopped Sweet Onion

1 – 2 Tbsp Mayonnaise, to desired consistency

Salt & Pepper to taste

Drain liquid from canned fish (juice is great healthy addition to your pet’s food!)
With fork break up fish in bowl

Mix chopped Celery and Onion and Mayo to blend completely with fish.

Salt & Pepper to taste, if needed.Serve or cover and chill before serving.

Hint: put canned fish in fridge prior to making salad to chill.

Serve as a sandwich spread, with crackers or on cucumber slices, or in a whole, split tomato.

Appetizers, Level 1, Levels 2 And Above, Recipe

Robinson Cove Crab Salad

See? I must have known my fish allergy would subside. I have now had shrimp also, with no reaction. Oooh! Crab!
12 ounces fresh crabmeat, picked over
¾ cup regular mayonnaise
¼ cup snipped chives (see note)
3 tablespoons lemon juice
2 tablespoons prepared horseradish
Salt and freshly ground black pepper