(conforms to the elimination diet)
Serves 2
Ingredients:
1 English cucumber
½ t salt
1 pinch pepper
1 tsp honey
1 lime, juiced
¼ bunch cilantro or parsley
1 oz almonds
Method:
Slice the cucumber about ¼ inch thick. Toss with everything else but the almonds and allow to marinate for 30 minutes. Top with almonds and serve.
Showing posts with label braise. elimination. Show all posts
Showing posts with label braise. elimination. Show all posts
Friday, June 11, 2010
Baked Salmon over Roasted Root Vegetables in Coriander Broth
(conforms to the elimination diet)
Serves 2
Ingredients:
1 C water
½ t coriander
1 1-inch piece of ginger, peeled & sliced
3 cloves garlic, peeled
1 pinch salt and black pepper
1 turnip
1 parsnip
1 beet
1 carrot
1 T olive oil
½ t salt
1 pinch pepper
2 salmon fillets
olive oil
salt and black pepper
½ lemon, juiced
Method:
Broth: Simmer the water, coriander, ginger, garlic, and 1 pinch each of salt and pepper over medium heat for 15 minutes. Strain and set aside.
Vegetables: Preheat the oven to 375 degrees.
Peel and cut the vegetables approximately one inch on a side.
Toss them in a bowl with olive oil, salt and pepper, then put on a baking sheet. Roast in the oven for 25-30 minutes or until tender. Set aside. Keep the oven hot.
Salmon: Season the fillets with a light coating of salt and pepper, and put in a baking pan over olive oil. Bake in the oven for 10-15 minutes or until the fish flesh starts to come apart at its seams a little and some white albumen (protein) comes out.
To serve: Warm the vegetables in the broth and put them in a shallow bowl, then put a fillet over each serving of vegetables. Top with lemon juice.
Serves 2
Ingredients:
1 C water
½ t coriander
1 1-inch piece of ginger, peeled & sliced
3 cloves garlic, peeled
1 pinch salt and black pepper
1 turnip
1 parsnip
1 beet
1 carrot
1 T olive oil
½ t salt
1 pinch pepper
2 salmon fillets
olive oil
salt and black pepper
½ lemon, juiced
Method:
Broth: Simmer the water, coriander, ginger, garlic, and 1 pinch each of salt and pepper over medium heat for 15 minutes. Strain and set aside.
Vegetables: Preheat the oven to 375 degrees.
Peel and cut the vegetables approximately one inch on a side.
Toss them in a bowl with olive oil, salt and pepper, then put on a baking sheet. Roast in the oven for 25-30 minutes or until tender. Set aside. Keep the oven hot.
Salmon: Season the fillets with a light coating of salt and pepper, and put in a baking pan over olive oil. Bake in the oven for 10-15 minutes or until the fish flesh starts to come apart at its seams a little and some white albumen (protein) comes out.
To serve: Warm the vegetables in the broth and put them in a shallow bowl, then put a fillet over each serving of vegetables. Top with lemon juice.
Braised Brussels Sprouts & Leeks
(conforms to the elimination diet)
Serves 2
Ingredients:
6-8 Brussels sprouts
½ leek
6 cloves garlic, peeled
1 T olive oil
½ t salt and black pepper
¼ C almond butter
½ lemon, juiced
Method:
Slice the Brussels sprouts thinly, about ¼ inch thick. Wash and slice the leek to the same thickness. Slice the garlic.
Heat a sauté pan over high heat and add the olive oil.
Add all the vegetables to the pan, season with salt and pepper, and sauté for about 1 minute. Reduce the heat to low and cover the pan.
Cook for 15-20 minutes, or until the sprouts are tender. Meanwhile, mix the almond butter and lemon juice together with a fork.
When the sprouts are done, add in the almond/lemon mixture, combine and serve.
This side dish and the Sautéed Asparagus one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.
Serves 2
Ingredients:
6-8 Brussels sprouts
½ leek
6 cloves garlic, peeled
1 T olive oil
½ t salt and black pepper
¼ C almond butter
½ lemon, juiced
Method:
Slice the Brussels sprouts thinly, about ¼ inch thick. Wash and slice the leek to the same thickness. Slice the garlic.
Heat a sauté pan over high heat and add the olive oil.
Add all the vegetables to the pan, season with salt and pepper, and sauté for about 1 minute. Reduce the heat to low and cover the pan.
Cook for 15-20 minutes, or until the sprouts are tender. Meanwhile, mix the almond butter and lemon juice together with a fork.
When the sprouts are done, add in the almond/lemon mixture, combine and serve.
This side dish and the Sautéed Asparagus one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.
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