yummy culinary experimentation for ckd

[obiwan9962]

You guys got any solid recipes for the 50,30,20 diet? Maybe lower in fat, higher in protein? Afraid to alter some of the previously posted, for fear it will butcher the taste...

taste is subjective
i cook and design dishes myself would eat and are designed to my taste
if you wish to lower the fat in my recipes feel free
lo fat cheeses
egg whites
leaner meats
feel free and taste as you make it if you want to try something else
or say you don't have basil but have oregano go for it
cook for yourself
you'll enjoy it more

 

[obiwan9962]

i encourage everyone to use my recipes as guidelines
these are to my tastes
perhaps you like something different in flavour profiles
if so then change it
you are cooking for yourself peeps not me

 

[obiwan9962]

deviled eggs with caviar, horseradish and chives

4 large eggs
2 tablespoons regular or low-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon finely chopped chives or green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon salmon caviar or any caviar (optional)

Instructions
Place eggs in a single layer in a saucepan and cover with cold water.
Use enough water so that there's about an inch covering the tops of the eggs. Cover the pan and bring to a boil over high heat. Let boil for 6 minutes, then remove from heat and let eggs cook in the hot water for another 10 minutes.
Drain, then run cold water until completely cooled.
To remove shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells.
Cut the eggs in half lengthwise and place the yolks in a small mixing bowl.
Mash, adding the mayonnaise and mustard, until a smooth paste forms.
Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and top with caviar (optional).
Serve at room chilled.

 

[obiwan9962]

congrats on the find for bread ob, was it actual bread or was it those low carb tortilla's. Actual low carb bread would be a dream for such a diet

des dempsters and orowheat now have lo carb breads

orowheat is by far the best tasting and cheaper than farm boys

 

[obiwan9962]

grilled portobello tapenade

a topping for fish or a stuffing for chicken breast or just a condiment on the side for grilled steak

1 portobello brushed with olive oil and grilled til tender
4 kalamata olives pitted
2 cloves garlic
2 tablespoon fresh parsely
2 tablespoon fresh parmesan
1 tablespoon fresh basil
1 anchovy filet (opt but adds lots to flavour)
4 tablespoon xtra virgin olive oil
juice half lemon
several grinds black pepper
pinch salt (only if not using anchovy)

puree everything in food processor/blender til binds into a smooth paste

can spoon onto a salmon filet and baked...damn tasty

make an incision into a chicken breast stuff with a tablespoonful and grill

 

[obiwan9962]

grilled portobello tapenade

a topping for fish or a stuffing for chicken breast or just a condiment on the side for grilled steak

1 portobello brushed with olive oil and grilled til tender
4 kalamata olives pitted
2 cloves garlic
2 tablespoon fresh parsely
2 tablespoon fresh parmesan
1 tablespoon fresh basil
1 anchovy filet (opt but adds lots to flavour)
4 tablespoon xtra virgin olive oil
juice half lemon
several grinds black pepper
pinch salt (only if not using anchovy)

puree everything in food processor/blender til binds into a smooth paste

can spoon onto a salmon filet and baked...damn tasty

make an incision into a chicken breast stuff with a tablespoonful and grill

take a pound of shrimp and toss em with the tapenade and alittle extra olive oil
marinate for 20 minutes and grill
awesome on a caeser salad

 

[obiwan9962]

one of my favourite vegetables is celery root aka celeriac
here is a great recipe that i use for chicken or fish


Celeriac Remoulade



1/2 c Mayonnaise
1 tb Dijon mustard
2 tb Finely minced red onions
2 tb Finely minced parsley
2 tb Finely minced tarragon
1 Garlic clove; finely minced
2 dill pickles (optional) finely chopped
2 tsp capers
2 Young celeriac knobs, peeled & coarsely grated


In a medium sized bowl, mix together mayonnaise, mustard, parsley, tarragon, garlic and sweet pickles (if used). Add celeriac and toss until completely coated. Cover and chill until ready to serve.

 

[obiwan9962]

artic char

I like Arctic char. It is a flavorful pink-fleshed fish that is related to trout and salmon and resembles salmon, although it has a longer and more colorful body. True to its relatives, Arctic char tastes like a cross between salmon and trout (closer to trout), and it provides both carotenoids and omega-3 fatty acids. A 3.5-ounce serving gives you one gram of omega-3 fatty acids and 182 calories.

Most of the Arctic char we get in this country is farmed in Canada or Iceland (which produces most of the world’s farmed supply). Wild char, caught in Canada, Norway, Russia, Greenland and Iceland, is available for only a few weeks, in the fall.

Either wild or farmed Arctic char would be a suitable substitute for wild salmon. According to the Environmental Defense Fund, Arctic char, unlike farmed Atlantic salmon, are farmed in an environmentally responsible manner. Arctic char have been farmed commercially for less than 20 years, and about 3,000 tons are produced by fish farms worldwide (compared to approximately 750,000 tons of salmon). The fish must live in colder water than either salmon or rainbow trout and have a low tolerance for saline environments.

Since Arctic char is much less plentiful than salmon, it costs a bit more, usually ranging in price from about $9 to about $11 per pound. When buying this fish, bear in mind that the color of the flesh can vary dramatically from wild to farmed and even from one farm to another – it can range from dark red to pale pink. Look for fish with bright silvery skin with white or pink spots and a fresh, clean scent.

You should also be aware that Atlantic salmon from the wild is practically nonexistent as a result of over-fishing. All the Atlantic salmon you see at the supermarket or on restaurant menus is likely to be farmed.

 

[obiwan9962]

tips on buying fish and a bit of info on omega3's


Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. According to the National Fisheries Institute, freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. The Institute also reports that deep-frying, with its very high temperatures, could destroy some omega-3s; of course, it can also increase the total fat of your meal.

I would add that blackening salmon by high temperature sauteeing could also lower the omega-3 content. The best way to preserve omega-3s and keep down your total fat intake is to bake, broil, poach, steam or grill salmon just to the point of doneness which you prefer (I like it very moist and tender inside) with no added fat. If you’re not sure how to cook salmon (or other fish), check out some of my recipes elsewhere on this site – you’ll find the process easier (and the results more delicious) than you might imagine.

To make sure you’re getting the freshest fish possible, the National Fisheries Institute suggests following these rules:

Always buy fish last when shopping (ask for ice to keep it cold if you can’t get it into your refrigerator within 15 to 20 minutes).
Avoid fish with a strong fishy odor – look for those that smell clean.
Don’t buy any fish past the “sell by or “use by” date on a supermarket package.
Choose whole fresh fish with bright, clear and shiny eyes and shiny scales that cling tightly to the skin as well as with bright pink or red gills.
Make sure fish steaks and fillets are moist, free of dried or browned edges. The flesh should be firm and springy to the touch.
Never buy cooked fish or seafood that is in direct contact with raw fish in a display case.
Make sure frozen fish are free of ice crystals and freezer burn and show no sign of thawed juices.
Make sure packages are clean and tightly sealed.
Avoid packages placed above the frost line in a store display freezer.

If you can’t get fresh fish, canned salmon and sardines will give you omega-3s. I especially like canned wild sockeye salmon from Alaska. It’s convenient to have on hand when you can’t get good quality fresh salmon. (A good brand is Vital Choice canned salmon available via www.vitalchoice.com.)

 

[obiwan9962]

the skinny on farmraised salmon

A recently released study commissioned by the Pew Foundation (a study commisioned by the US, so i fear it might be skewed but no way to really judge) measured levels of organic contaminants in 700 fish (about two metric tons), purchased from wholesalers and retailers in large cities in North America and Europe. Whole, raw, farmed salmon, farmed salmon fillets, and whole wild fish (representing five species of Pacific salmon) were tested. Fourteen chemicals were studied, including toxins such as PCBs, dioxins, dieldrin and toxaphene - all fat-soluble compounds that tend to accumulate in the fat of ocean fish.

The general findings are shocking: the expert commission found that the total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon. This includes dioxins and PCBs - both believed to increase the risk of certain cancers and to be harmful to the developing brains of fetuses and infants of women who are pregnant or breastfeeding. The average dioxin level in farm-raised salmon was 11 times higher than in wild salmon, and the average PCB levels were 36.6 parts per billion (ppb) in farm-raised salmon, versus 4.75 ppb in wild salmon. The study also connected the levels of contaminants to location: farmed salmon from Europe were more contaminated than fish from North or South America. The most contaminated farmed samples came from Scotland and the Faroe Islands in the North Atlantic, and the least contaminated farmed samples came from Chile, Canada and Washington State in the U.S. However even the least-contaminated farmed salmon still had significantly higher contaminant levels than wild salmon.

The reason for the higher contaminant levels in farmed salmon is due to the feed given to them - a fish meal composed of ground fish and fish oil from only a few species of ocean fish. These species accumulate the toxins in run-offs from agriculture and industry that wind up in oceans. With a limited variety of fish to eat, farmed salmon are exposed to higher concentrations of contaminants than wild salmon, which eat a more varied diet. Researchers say it would be possible to develop oil-rich feed for farmed salmon that was free of toxic contaminants.

Based on this information, the researchers involved in this study recommend limiting consumption of farmed salmon to one-half to one meal total per month. Bottom line: I agree. Until salmon farmers clean up their acts, stick to wild Alaskan salmon (which I still strongly recommend), sardines or distilled fish oil supplements for your omega-3 fatty acids