Just wanted to share with you that the Olive Garden has a gluten-free menu - I enjoyed their pasta and salad very much and wanted to share this with you. I talked to the manager of the Huntington Beach, CA location and she told me that all of their restaurants will be be providing these and other recipes as well.
Sorry I have been absent, but my life is really busy. I will try to be more consistent in the near future - meanwhile, healthy eating to all!
Friday, June 25, 2010
Thursday, June 10, 2010
Progress
I have not weighed myself since we left for France and Spain on May 12th. Imagine my delight to find I lost 10 pounds on vacation. My total loss is 40 pounds in 4 months, and I feel so much better. Can't wait to see my herbologist tomorrow.
Monday, June 7, 2010
Wasa Crispbread, light Rye
I found these in a little store in NYC on our way home from Europe - Very basic ingredients and very tasty - I highly recommend them! Visit http://wasa.elsstore.com/
Sunday, June 6, 2010
Filet of Sole Pate Recipe
This is an adapted Basque recipe I enjoyed in the South of France. I served it last night and everyone gave it a thumbs up!
O Basque Sole Paté
Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.
Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.
Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.
Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes
In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.
Mix fish and panade:
In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.
Preheat oven to 350º
Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.
O Basque Sole Paté
Prepare Red Bell Peppers:
(5) red bell peppers (cut in half without seeds and stem)
(2) tablespoon of olive oil
Brush olive oil on both sides and place 10 halves in microwave safe dish. Cook on high for 12 minutes and set aside.
Prepare fish:
(2) pounds of skinned and boned filet of sole
(1) finely chopped green onion (entire green and white bulb)
(1) bay leaf
(2) tablespoons of lime juice
(1/2) cup of wine
(1/2) cup of olive oil
(1) tablespoon of thyme
(1) teaspoon os sea salt
(1/4) teaspoon of cayenne pepper
Mix all ingredients and marinate fish for 1-2 hours in refridgerator.
Prepare ground fish:
In a food processor, grind all fish. Strain all the liquid out and add to the marinade.
Prepare panade:
(1/2) cup of plain rice milk
(6) tablespoons of butter
(1) cup of spelt flour
(3) egg yokes
In a shallow skillet, over medium heat, reduce the marinade/fish liquid by half. Heat milk and butter in a sauce pan. Add the reduced marinade/fish liquid. Add flour and stir vigorously until completely blended. Add the egg yokes one and a time and continue stirring vigorously.
Mix fish and panade:
In a food processor, puree 1/3 of the ground fish and panade together and put in a bowl. Repeat with the balance of the ground fish and panade.
Preheat oven to 350º
Coat pyrex dishes with oil. Spoon out 10 servings of the mixture. Place prepared red bell pepper halves on each serving. Bake for 35-40 minutes. Drizzle marinara sauce on fish and peppers and bake for another 5-10 minutes.
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