Life On The Glycemic Index Diet

Salmon Santa Fe

arteesvida — Mon, 18 Jan 2010 17:12:31 +0000

The original recipe called for Swordfish, but fresh salmon was half the price of frozen swordfish and it worked great. Any firm fish will do, really.

Salmon Santa Fe

1/3 cup lime juice
1/3 cup beer
2 cloves garlic, minced
1 tsp. vegetable oil
1 Tbls. ground cumin
1 Tbls. Dijon mustard
1/4 tsp. salt
6 4oz swordfish steaks, 1/2 inch thick
vegetable cooking spray

Salsa Fresca or Pico de Gallo if desired.

1. Place first 7 ingredients in a large heavy-duty, zip-top plastic bag. Add swordfish steaks; seal bag, and shake gently until steaks are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally. Remove steaks from marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil. Remove from heat. Coat grill rack with cooking spray.
Place on grill over medium-hot coals .Place steaks on rack; grill, covered, 3 to 4 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with marinade. Transfer steaks to a serving platter.

Serve with salsa fresca, pico de gallo, or your favorite topping (I served with fresh avacado and tomato).

Pink Eyed Peas

arteesvida — Wed, 30 Dec 2009 23:49:21 +0000

2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3 cups fresh pink-eyed peas (black eye peas are fine, too!)
3 cups water
3 bacon slices
salt and black pepper to taste

Preparation
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Add salt and pepper. Reduce heat; simmer, partially covered, 30 minutes or until tender.

I used cooked and crumbled bacon but it doesn’t have to be precooked!

Fried Okra Step By Step

arteesvida — Tue, 30 Jun 2009 22:39:24 +0000

Full recipe here.

Sunday Linky Goodness

arteesvida — Sun, 28 Jun 2009 18:36:38 +0000

Summer squash gratin recipe here.

The Simply Sugar and Gluten Free blog. Can’t wait to try the tortilla soup!

Spinach Pesto recipe. Looks yummy!

Freezing Yellow Squash

arteesvida — Sat, 27 Jun 2009 19:15:58 +0000

Yellow squash also blanches at three minutes in boiling water and then three in ice water before freezing. If you grate the squash instead of chopping it you only needed to blanche for 1/2 minutes.

There is a LOT of really good information about blanching all kids of vegetables here.

Pasta With Pesto and Grilled Chicken

arteesvida — Sat, 27 Jun 2009 17:24:20 +0000

This is a super easy pasta dish recipe I saw in the BHG special publication magazine Mixing Bowl. I used pesto from my freezer but you can also make your pesto fresh or use prepurchased. While the water is boiling for your pasta, grill or pan cook a couple of chicken breasts. I cut off all the fat and sprayed each breast lightly with olive oil then sprinkled it with Montreal Chicken Seasoning. I threw them on the George Foreman grill (alsp sprayed with canola oil) and grilled them until cooked through, about 8 minutes or so (this will depend on the width of your chicken breast, so you can check with a meat thermometor or just cut them open to make sure they are no longer pink inside).

While the pasta was cooking, I sliced the chicken breast and put the thawed pesto in the bottom of the bowl.

I tossed the hot pasta with the pesto and added the chicken breast slices and parmesan cheese on top. Delicious!

A Note On Pasta

arteesvida — Thu, 25 Jun 2009 02:04:22 +0000

(picture blurred to protect the guilty)

Once you open a box of it, use the glass jar to put the rest in. It stays fresh and keeps bugs out, etc. If that’s too much work, at least turn the box around and close it as well as possible so the next person pulling out the box knows that it is open and to be careful so it doesn’t spill.

Freezing Green Beans

arteesvida — Mon, 22 Jun 2009 21:15:38 +0000

Green beans are probably my family’s favorite veggie. They are equally loved by all, unlike other delicious things that some weirdos that I married and gave birth to don’t like, like cucumbers) but we have green beans coming out of our ears in the garden and I finally realized I couldn’t eat them as fast as we were picking them, especially since we left to go camping this weekend. Fortunately, they are easy to freeze! Just blanche them in boiling water for 3 minutes, drain them and transfer them to ice water for another 3 minutes to stop the cooking process. Freeze and enjoy them later in the year!

Sunday Linky Goodness

arteesvida — Sun, 21 Jun 2009 21:25:43 +0000

Top 10 reasons to buy from a local farm.

Top 10 reasons why organic vegetables are better and healthier.

Mark Bittman’s veggie burger recipes. The bean burger looks delicious!

Pasta With Clams and Criminis

arteesvida — Wed, 17 Jun 2009 16:38:51 +0000

I’m so lucky to have a local mushroom purveyor, I ordered these from Greenling but starting this week they will be selling directly at my farmer’s market!

While your water is boiling, chop up a pound of mushrooms (I used criminis, use whatever you like) with half an onion and three cloves of garlic, all finely chopped in a little olive oil and sautee until tender.

While the pasta cooks, add two cans of chopped clams, juice and all, to the mix. Simmer and serve over the pasta with lots of parmesan cheese. You ALWAYS need lots of paremesan cheese!