Creative Cooking – Covid Coping – June

Prawn Louie

Turkey Burgers with Butter Bean Salad

Pink Salmon with Stuffed Mushrooms

Spiral Cut Aidelle‘s Sausage ready to go on the grill

Chili “Size” stuffed potato

Ground Lamb skewers over sauteed vegetables

Creative Cooking – Covid Coping

Since the first virus lock-down was implemented in March of this year, I have made it my mission to cook something different for dinner every night. It hasn’t been as difficult as you might think, plus is has the benefit of giving me a project every single day. I get inspiration from regions around the world, both for recipes, and for cooking methods and presentations. And last week I did a sort of Americana theme, making ribs, chicken wings, homemade Ramen, and clam chowder.  This was one of the fancier meals I created.  Grilled lamb Souvlaki, sauteed vegetables, and Greek Villages salad.  Served with a nice Pinot Noir and a low calorie Greek dressing.  The vegetables are zucchini, yellow squash, mushrooms and potatoes.  All sprinkled with Parmesan cheese.

 

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Lamb Kebabs

So Many Recipes – You Choose What’s Next

I’ve been so busy with projects around the house and gardens that I haven’t had a chance to post the many new recipes that I’ve made over the last several months.  What would you like to see first?  Keep letting me know, so I can be encouraged to spend more time with my blog!  (As usual, I do gluten-free and limit dairy products.)

  • Shrimp and Grits
  • Sesame Pork Rice
  • Shrimp and Pasta Puttanesca
  • Salmon Timbales
  • Chicken Meatballs with garbanzo beans
  • Walnut and Bleu Cheese Grapes
  • Fennel Cauliflower with Pineapple
  • Alaska Halibut Royale
  • Chicken Cacciatore
  • Cabbage Patch Soup
  • Cashew Milk Custard
  • Eggplant Parmesan Meatloaf
  • Sautéed Broccoli
  • Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
  • Pheasant Under Glass
  • Moroccan Lamb Stew with Preserved Lemons
  • German Style Potatoes
  • Béarnaise Sauce (without all that butter)
  • Steak Oscar
  • Lamb Shanks in Coconut Milk
  • Baked Falafel

quiche

Random picture just to get your taste buds working, if they’re not already! 🙂

Yummy Blueberry Dessert!

Here’s another recipe that I adapted to be gluten-free, and to use the ingredients I had on hand.  It’s from Cooks.com, and it’s a recipe for Blueberry Pie.

They used                                                           I used                               

8 oz. tofu                                                             1 cup fat-free plain Greek yogurt

1 1/2 pkg. Knox gelatin                                    2 pkg. Knox gelatin

2 tsp. lite drink mix (dry)                                —

1 cup water                                                           1 small box of apple juice

2 tbsp. vanilla                                                     1 tsp. pure vanilla

1 tbsp. lite sweetener                                       2 tbsp. agave nectar

2 cups fresh or frozen blueberries               2 c. partially thawed blueberries

Basically, I heated up the apple juice in a mixing bowl and dissolved the gelatin in it.  When it was about room temp., I added everything else except the berries.  Once that was all incorporated, I mixed in the berries, and boy did it set up FAST!  It was all I could do to smooth it out in a glass pie pan before it couldn’t be worked at all.  This is so delicious and delicate.  You have to try it!