Creative Cooking – Covid Cooking – July

Shrimp Louie, simple and elegant.

A fun presentation of simple fried fish and rice — made to look like Nigiri sushi.  I seasoned the rice with rice vinegar and agave nectar, so it would taste somewhat like sushi rice, then formed it into little squares.  I seasoned the fish with some soy sauce and plum sauce to sort of resemble the flavor of Unagi (smoked eel nigiri), and laid it all on a bed of shredded daikon radish.  A few leaves of micro greens and a bowl of Tamari (gluten-free soy sauce) finished the platter.

Kefta Mkaouara and Jasmine Rice — Moroccan Meatball Tagine.  Mini meatballs cooked in a zesty tomato sauce, and topped with eggs.  Traditionally cooked in a Tagine, I used my old Corning Ware dutch oven.  Mmm mmm good!

Cold fish 3 ways — Lox (thin sliced smoked salmon), sardines, and tuna & cheese salad (just tuna, cubed cheese, and Vegenaise).  Served with gluten-free crackers, sliced zucchini, butter lettuce leaves, and seasoned Greek yogurt.

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