Ingredients Makes 2 grilled cheese sandwiches Cauliflower crust “bread” slices 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice) 1 free-range organic egg, lightly beaten ½ cup / 1.7 oz / 50 gr shredded mozzarella cheese ½ teaspoon fine grain sea salt ¼ teaspoon ground black pepper Grilled cheese 1 tablespoon butter, room temperature ⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature
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!
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!
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! http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/ Ingredients 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
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.
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
http://honest-food.net/2014/08/07/basic-salami-recipe/ 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.
http://honest-food.net/2009/09/14/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.
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.
