Thursday, August 31, 2006

Salmon with lemon pepper and cumin crust

salmon filet or steak
cumin seeds -- freshly ground
freshly squeezed lemon juice
ground pepper -- five spice blendsea salt
bay leaves (2-3 depending on size)

Preheat oven to 375 degrees
-place salmon in a baking dish and brush on melted butter.
-Sprinkle salmon with lemon, salt, pepper and cumin until completely covered.
-Place two to three bay leaves on top and bake at 375 for 35-40 min.

This is an awesome way to prepare fresh salmon! It's quick and easy too.
The cumin combined with the lemon and pepper gives the salmon a unique taste that's both tart and spicy. I've found though that with this recipe, the longer you bake the salmon, the more cumin lemon flavour you get. (For those of you who prefer very moist seafood, try roasting the cumin before adding it to your salmon.)

Category: Fish

Tuesday, August 29, 2006

Strawberry Whipped Cream Crepes

2 eggs
1/3 cup heavy cream
1/3 cup water
2 Tbsp. butter, melted
1/4 tsp. salt
1 dropper stevia extract
3 Tbsp. soy protein powder
1/2 cup heavy cream (or more if you like lots of cream!)
1/2-1 tsp. vanilla
1/2-1 dropper stevia extract
1 1/2 cups strawberries, sliced

To make cream: beat cream until stiff, add vanilla and stevia to taste.
To make crepes: whisk together eggs, cream, water, butter, salt, and stevia until well-mixed. Add protein powder and whisk until smooth.

Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and cook briefly on second side. Remove to plate and set aside while cook remaining crepes.

To assemble: Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top
crepe with dollop of whipped cream and slice of strawberry.

Category: Desserts

Monday, August 28, 2006

Veggie Meatloaf

1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbls minced garlic
2 tbls of minced carrot
1 medium celery stalk, diced
1/4 cup shredded monteray or mozzarella cheese
1/4 cup grated parmisian cheese
1 tsp Beef Boullion powder
cilantro or parsley, salt & pepper to taste

Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbls of butter until softened.
Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the incredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to "rest". Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes - I use a termometer to check - 170 F internal temp.

Category: Beef

Friday, August 25, 2006

Spanish spinach omlet

1 box frozen chopped spinach
1 dashes of: Salt, pepper, garlic salt or other prefered spicesolive oil
2 eggs

Thaw spinach and drain excess liquid.
Saute spinach in about 3 TBLS. of olive oil.
Add desired spices (also very good with chopped onions and fresh garlic).
Beat eggs in a bowl.
Add sauted spinach and mix with eggs.
Return to pan and fry on both sides till done. Yummy!

Category: Vegetables

Saturday, August 12, 2006

Beef Salad

Cold Roast beef – shredded or coarsely chopped
Boiled eggs
Chopped onion ( I use green onions)
Chopped dill pickle
Sliced celery

Mix in desired amounts keeping track of the carbs you add. Let chill. Yummy on Wasa or maybe even with pork rinds for dipping!

Category: Salads