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
I reused it again. I just can’t get enough of my Sesame Shortrib
sauce that I routinely find myself saving it for future dishes. This time there weren’t any meat pieces left so I sauteed some portabella mushrooms in onions and soy sauce to give a meaty consistency and put it on top of vermicelli
before drizzling the reheated leftover sauce. The Vietnamese Pickled Daikon and Carrots
broke the richness perfectly as well.
I love honoring a dish twice!
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One of the things I request from friends or relatives visiting from Manila is Connie’s Kitchen Salsa Amaya. It is a bottled blend of herring, olives, mushrooms and herbs soaked in olive oil.
I saute some garlic to bring out some flavors and stir in the bottle’s contents to come up with a flavorful sauce.
I toss some cooked pasta in and serve it promptly, the aroma unmistakably Filipino but with an Italian twist.
This definitely cannot be found in any New York Restaurant menu. Somebody patent it, quick!
And if you are a friend who would like to be on my good side, please ship me some Connie’s Kitchen goodies. Other favorites include Kippers in Capers, Herring in Oil, Daing na Bangus, and Tinapate.