Tuesday, August 26, 2008

Ginger Glazed Salmon

6oz salmon fillet, per person

For each 6oz portion of fish:
1tbsp-Agave, maple syrup or honey (SCD)
1 inch- fresh Ginger, peeled and chopped
Juice of 1 lemon
Fresh pepper
Sea Salt or 1 tbsp- GF soy sauce (not SCD)

• Mix honey, ginger, lemon and soy sauce (if using) in a glass bowl.

• Place salmon in a glass baking dish or bowl. Cover with marinade and cover in fresh ground pepper. Add salt if not using soy sauce.

• Let fish marinate for at least two hours.

• Bake, broil or grill salmon. Or if you're me, wrap it in foil and cook it in a pan on the stove, for 7-10 minutes.

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Pollo Ropa Vieja

Ropa Vieja is a traditional Cuban dish, usually prepared with flank steak and served with yellow rice and tostones, fried banana or plantain. This version uses chicken, but the same technique and ingredients can be used with beef.

Pollo Ropa Vieja
Serves 2-3

2- boneless, skinless chicken breasts
1- medium carrot, diced
1- stalk celery, diced
1- small onion, diced
1- clove garlic, diced
2- medium tomatoes, diced
1/4tsp- Cumin
1/4tsp- Oregano
1- bay leaf
3-4 whole peppercorns
Sea salt
1/2cup- peas
1- small red pepper, diced

• In medium size sauce pan heat the tomato, carrot, celeey, onion, garlic and spices.

• When the vegetable mixture is simmering, add the chicken breasts.

• Cook on low for at least 1 hour.

• Using two forks, shred the chicken in the pot.

• Continue to cook uncovered until most of the water has evaporated.

• Add the peas and red pepper.

• Serve when the peas are just cooked.

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Sunday, August 24, 2008

Puffed Amaranth Granola Bar

Puffed Amaranth Bar
1 cup- amaranth
2 cup- quinoa flakes
1 cup- mixed nuts
2 cup- dried fruits
1/4 cup- flax meal
1/2 cup-peanut butter or other nut butter
1/2 cup- agave syrup
1 tsp- vanilla
Sea Salt
4- egg whites

Preheat oven to 250F and line a baking pan with wax paper.

In a large sauce pan with a cover heat a little oil on the stove. Puff the amaranth in small amounts in a manner similar to popping popcorn. Don't worry if it seems like some of it burns.

Collect puffed amaranth and other dry ingredients in a large bowl and mix well.

In a microwave safe bowl, or in a pan on the stove, heat the peanut butter, agave and vanilla, stirring until well mixed.

Add the peanut butter mixture and egg whites to the dry ingredients. Stir until well mixed.

Press into baking sheet and bake for 30 min.

*Note: these were the most satisfying in terms of being like a store bought granola bar, but, in my opinion, much healthier.

Shrimp Cakelets

1 lb- shrimp, shelled and de-veined
1 stalk- celery, sliced
1/2 cup- parsley, chopped
3 cloves- garlic, chopped
3/4 cup- almond meal
3- egg whites
zest of 1 lemon

In a blender or food processor, blend celery, garlic and parsley until will mixed.

Add shrimp and pulse until the shrimp is mostly chopped.

Add almond meal and pulse several times.

Add egg whites and mix until blended.

Form mixture into small balls, 1-1 1/2 inches in diameter.

Heat a skillet and coat with olive oil.

Place balls in skillet and flatten with a spatula.

Cook covered for 4-5 minutes on each side, or until cooked through.

Serve with sea salt, lemon and dipping sauces.

Grilled Peach Salsa

4- large peaches, halved and pitted
1/4cup- vidalia onion, diced
1- small jalapeno pepper, seeded and diced
1/4cup- fresh cilantro, chopped
2tbsp- fresh mint, chopped
1- Lime, juice and zest
Sea salt

Grill peaches for 10 minutes, 5 on each side.

Blend all items in blender until smooth.

Chill and serve with tortilla chips, chicken, pork, shrimp or tofu.

Tomatillo Salsa

Ever since I moved in with the Trainer and his family, I've been seeing Latin fruits and veggies in the local supermarkets. I've become intrigued by tomatilloes in particular. These fruits that look like green tomatoes with husks.

I can only be curious for so long. After doing a little research I finally decided to make something with them. Never having had a tomatillo before I didn't know what to expect, but it turned out well. I recommend tasting a tomatillo before making a whole recipe with them.

Tomatillo Salsa

1 lb- tomatillo, diced
1- medium sized green apple, diced
2- stalks celery, diced
2 tbsp- basil, chopped
2 tbsp-mint, chopped

Clean and chop all the vegetables and puree them in the blender.

Pretty simple, eh? This could be served chilled as a soup or room temperature as a salsa or dipping sauce with shrimp or chicken.