Posted on 09/01/2003 5:41:39 PM PDT by carlo3b
This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..
This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo, get it? food).. Hahahahhahaha... {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread.. :)
Did you see my recipe for salmon on post #594? Now that you have the Chardonnay, it would be perfect...
Many anemias are related to iron deficiency, but many anemias are completely unrelated to iron deficiency and will not respond at all to iron supplementation. Anemic individuals need a full work-up, probably involving a hematologist at some point if the primary care doctor has any questions at all about the diagnosis.
(Even if the anemia turns out to be "only" an iron-deficiency anemia, the anemic individual needs to be under the care of a physician. With all of the iron found in today's diet, an iron deficiency is suggestive of a fairly significant blood loss, such as seen with a bleeding ulcer. This needs to be recognized and treated with something more than iron.)
Does this mean that you pour in enough wine to cover the salmon by 1/4"? So that it is totally covered?
I am a little confused here. I have never poached anything so I obviously need help.
:-)
Well, that was fun! I'll definitely try the fudge tomorrow night! :o)
Does this mean that you pour in enough wine to cover the salmon by 1/4"? So that it is totally covered?
Just 1/4 inch or so in the dish. The wine steams the fish, doesn't have to cover it. Need to put plastic wrap over dish.
Need to ask Carlo if the wine used for the poaching can be used in the sauce or better to use fresh wine. I don't make a sauce myself.
There is a recipe for "potato salad" using rutabagas.
I haven't tried it so I don't know how well it would work.
You must use fresh wine, because the particular flavor is borne of the alcohol in the wine, and the poaching cooked off the previously use wine.
Run cold water over salmon filet and pat totally dry with paper towels. Place one filet per person on a cookie sheet with a 'lip' or on a jelly roll pan or even a large pie plate.
Cover salmon with a thick layer of mayonnaise...I use Helmann's...sprinkle with chopped tops of green onion and diced minced dried garlic. Bake at 325 for about 10 minutes and finish under the broiler till the topping is nicely crisp.
This is better with the dried minced garlic than with sauteed fresh, IMO...and very easy to do. Timing depends on the thickness of the salmon filet, of course.
Try this cold on salads or on rye krisp or Triscuits if allowed on your diet.
BLONDIE'S STROGANOFF
2 t. cooking oil
1 medium onion, chopped fine
1/2 lb. fresh mushrooms, sliced thin
1 lb. lean ground beef or thinly sliced sirloin
2 cloves garlic, minced
1 T. tomato paste
1 T. paprika
1/2 t. grated nutmeg
1/4 t. black pepper
2 t. Worcestershire sauce
1/2 c. dry red wine
1/2 pint sour cream
Flour for thickening if necessary
In skillet, saute onion and mushrooms in oil, then add beef. Gradually stir in all ingredients except sour cream and flour. Simmer ten minutes, stirring occasionally.
Just before serving, add the sour cream and a sprinkle of flour over low heat; when incorporated and thick, serve over hot noodles. <p
If iron is included in your multi-vitamin, it should be listed on the label.
Two great looking recipes, and so easy to prepare.. any more were these babies were hiding.. LOL :o)
LowCarb BBQ Mustard Sauce
1) In a small saucepan, combine onion, lemon, vinegar, mustard, celery seed, garlic, sweeteners and Liquid Smoke.
2) Bring to boil, then reduce the heat, cover, and simmer for 15 minutes. Stir frequently, as it reduces to your desired thickness.
Remove from heat. Let stand for 5 minutes, then paint over grilled beef, pork, turkey, sausage or chicken.
Yields: 1 Cup Sauce. Approx. 2.2 grams carb per Tablespoon.
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