Being forced to cook without oil makes one realize that it is often unnecessary. This is a hard habit to break simply because sauteing seems to be how most dishes are started, no matter if it’s a soup or a casserole or a stew that’s simmered for 3 hours. Garlic, onions and vegetables are always inevitably sauteed in oil before anything else is done. Especially in Asian cuisine, stir-fried dishes seem to be a staple, as is the use of oil.
We made this fajita without frying and without adding any oil or flavoring other than that provided by its ingredients.
Chicken fajita topped with salsa, cilantro, black beans, avocado on a tomato wrap.
Chicken, peppers and onions on a cast iron skillet
We found that more often than not, the sauteing ingredients (commonly onions, peppers, garlic) produce their own flavored liquid which adds to the complexity of the sauce or stew. Continue reading →
Gallbladder Diet Friendly: No meat, no oil, no dairy, no eggs, no nuts. Rich in tomatoes, fish, garlic.
Recent dietary changes eliminating most fat from oil and meat have forced us to redefine our cooking. I wanted to see how the absence of the traditional browning of the garlic in olive oil would change the flavor of this sauce. Apparently that didn’t do much damage as the sauce turned out flavorful even without the fish which was added in the last few minutes.
Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.
The sauce is light and briny due to the capers and olives. The mushrooms add a nice touch to the texture and consistency, while the fish serves only as a bonus to munch on atop the dish.
Enjoy this recipe below. Continue reading →