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yummy culinary experimentation for ckd
- Thread starter obiwan9962
- Start date
Hi,
I was about to make this recipe :
Shrimp in garlic bath:
1 cup olive oil
6 cloves garlic, slivered
1 pound shrimp, peeled and deveined
1/2 pound mushrooms
1 cup salsa (hot)
salt and pepper to taste
Over very low heat, caramelize the garlic til nice and soft, nutty and sweet. Add shrimp, mushrooms and salsa. Salt and freshly ground black pepper. Simmer til shrimp is done.
Serve with lime.
But I realized that the olive oil is not said when it is supposed to be added. In which step of the recipe am I to use the olive oil?
Thanks
I was about to make this recipe :
Shrimp in garlic bath:
1 cup olive oil
6 cloves garlic, slivered
1 pound shrimp, peeled and deveined
1/2 pound mushrooms
1 cup salsa (hot)
salt and pepper to taste
Over very low heat, caramelize the garlic til nice and soft, nutty and sweet. Add shrimp, mushrooms and salsa. Salt and freshly ground black pepper. Simmer til shrimp is done.
Serve with lime.
But I realized that the olive oil is not said when it is supposed to be added. In which step of the recipe am I to use the olive oil?
Thanks
obiwan9962
New member
sorryguindilla said:
you carmelize the garlic in the olive oil
obiwan9962
New member
i redid my Shrimp in garlic bath using tuna and found it yummy
1 cup olive oil
6 cloves garlic, slivered
2 cans tuna, drained
1/2 pound mushrooms
1 cup salsa (hot)
salt and pepper to taste
more hot sauce
chopped fresh herbs to taste (i prefer basil, cilantro and mint but you can try anyone of those or tarragon or dill would work too)
this would work also for canned or fresh mackerel, canned or fresh salmon or canned sardines
1 cup olive oil
6 cloves garlic, slivered
2 cans tuna, drained
1/2 pound mushrooms
1 cup salsa (hot)
salt and pepper to taste
more hot sauce
chopped fresh herbs to taste (i prefer basil, cilantro and mint but you can try anyone of those or tarragon or dill would work too)
this would work also for canned or fresh mackerel, canned or fresh salmon or canned sardines
Last edited:
obiwan9962
New member
been on a bender lately with this salad:
8 ounces grilled chicken or shrimp, roughly chopped
2 onces goat cheese, crumbled
4 large roma tomatoes, diced
1/2 red onion, diced
2 tablespoon fresh garlic, chopped
1 bunch fresh basil
1/2 cup extra virgin olive oil
salt to taste or soy/tamari to taste
copious amounts of black pepper
combine all
let rest 15 minutes so all the flavours marry then enjoy
8 ounces grilled chicken or shrimp, roughly chopped
2 onces goat cheese, crumbled
4 large roma tomatoes, diced
1/2 red onion, diced
2 tablespoon fresh garlic, chopped
1 bunch fresh basil
1/2 cup extra virgin olive oil
salt to taste or soy/tamari to taste
copious amounts of black pepper
combine all
let rest 15 minutes so all the flavours marry then enjoy
J
jenscats5
Guest
Tonite's Kitchen Sink Salad:
4.5 oz. chicken breast
1.5 hardboiled egg whites
1 tblsp. Sunflower Kernels
1 handful Spring Mix + 1 handful Dole Greener Selections
Chunk of pepper, cucumber - chopped
1 large radish, chopped
6 chopped pickle slices (Label has 0 values for a serving)
2 tblsp Salad Dressing - where 1/2 the bottle is actual dressing & the other 1/2 is Apple Cider Vinegar -- shake vigorously to combine....
4.5 oz. chicken breast
1.5 hardboiled egg whites
1 tblsp. Sunflower Kernels
1 handful Spring Mix + 1 handful Dole Greener Selections
Chunk of pepper, cucumber - chopped
1 large radish, chopped
6 chopped pickle slices (Label has 0 values for a serving)
2 tblsp Salad Dressing - where 1/2 the bottle is actual dressing & the other 1/2 is Apple Cider Vinegar -- shake vigorously to combine....
obiwan9962
New member
sounds good as alwaysjenscats5 said:
obiwan9962
New member
"pudding" with berriesguindilla said:
1 Tablespoon plain gelatin powder with 1/4 cup cold water
1 C boiling water
1 C Splenda
1/4 cup lemon juice
3 egg whites
PREPARATION:
1. Mix the gelatin with the cold water.
2. Add boiling water and stir to dissolve.
3. Add sweetener and lemon juice. Put in refrigerator to cool, stirring every 10 minutes or so, until it begins to thicken (this could take up to an hour).
4. With mixer on high, beat gelatin mixture until fully frothy, 1-2 minutes. A whisk attachment helps.
5. Add egg whites and beat until stiff (soft peaks are good enough if they hold their shape fairly well). This might be another 2-5 minutes, so keep checking. Leave in bowl or transfer to another bowl or mold. Refrigerate - you can serve it any time, but it will set up well in about 15 minutes.
serve with fresh berries sweetened with alittle Splenda
Last edited:
obiwan9962
New member
1 & 1/2 lbs cream cheese (room temp or left out overnight)
4 eggs (room temperature)
1/2 Tablespoon vanilla
1/2 Tablespoon lemon juice
zest of one lemon
1 & 1/3 cups Splenda
1/4 cup sour cream
Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon Splenda
Preheat oven to 375 F.
1.Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).
2. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.
Let cool overnight or at least two hours
serve with fresh berries/peaches/walnuts sweetened with a bit of Splenda
4 eggs (room temperature)
1/2 Tablespoon vanilla
1/2 Tablespoon lemon juice
zest of one lemon
1 & 1/3 cups Splenda
1/4 cup sour cream
Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon Splenda
Preheat oven to 375 F.
1.Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).
2. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.
Let cool overnight or at least two hours
serve with fresh berries/peaches/walnuts sweetened with a bit of Splenda
obiwan9962
New member
"ode to peanutbutter cups"
1/2 cup peanut butter
1+ cup almond meal/flour
1 cups Splenda
pinch salt (opt)
cocoa powder
Combine peanutbutter, almond meal, Splenda and salt
might need alittle more almond flour to further thicken it
should be able to take a teaspoonful and roll into a ball
once accomplished roll in cocoa butter
keep in cool dry container if not consumed immediately lol
1/2 cup peanut butter
1+ cup almond meal/flour
1 cups Splenda
pinch salt (opt)
cocoa powder
Combine peanutbutter, almond meal, Splenda and salt
might need alittle more almond flour to further thicken it
should be able to take a teaspoonful and roll into a ball
once accomplished roll in cocoa butter
keep in cool dry container if not consumed immediately lol
