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
Surprise guests? A can of sardines in your pantry can turn that evening around. Of course, some cheese and crackers are always good to have around, but with a simple can of sardines in oil you can have a creative appetizer with that bottle of wine, with guests mopping up the sauce with their bread.
Crowd pleasing appetizer in three steps.
In a bind, it always helps to have some basic things handy to make a light and nutritious meal. For us it was a slab of frozen Alaskan salmon we’ve kept in the freezer for a few weeks, some endives (they keep surprisingly well), and other stragglers in the fridge.
Pretty, pretty, yum, yum: Seared crispy salmon and candied kumquat over avocado, endive, red radish, arugula.
You could call it a pimped out tom yum to make it sound more familiar. They probably have similar origins. They are both clear tamarind based broths, but tom yum is finished with lemon grass in the end.
Sinigang is probably the second national dish of the Philippines right next to adobo. It is sour, often spicy, and served with your choice of meat or seafood, plus the standard vegetables daikon (labanos), string beans (substitute for sitaw), and spinach (in place of kangkong). Continue reading
Okay. Another cheat post but I couldn’t resist the yummy-looking picture. This is a modified Salsa Amaya pasta
with added squid and a steamed artichoke on top.
It was very lovely. I added the squid at the very end and only cooked it for a few minutes. My father once told me that when you cook squid, it’s “either four minutes or four hours.” Squid gets tough and rubbery quickly so it’s best to turn off the heat as soon as it’s no longer translucent. My sister introduced me to Salsa Amaya and I am such a fan.