Melissa's Shrimp Primavera
2 lb of shrimp
stalk of celery
broccoli
cauliflower
2 green zucchinis
1/4 sweet red pepper
Sometimes I add spinach and red cabbage for a change
Cut up veggies and steam all together with the shrimp in olive oil. Use garlic, dill and basil to taste. Serve over pasta noodles sprinkled with grated mozzarella or muenster cheese.
The above can be made with browned hamburger or chicken replacing the shrimp.
(This is something that we made and enjoyed way before IC)
Chris's Sea Bass & Scallops
Broil sea bass with butter and salt Sauté two cloves of garlic with one tablespoon of light olive oil, and one tablespoon of vegetable oil. Add a little rosemary and put the scallops in for about five minutes (they will cook fast) and pour over the broiled Sea Bass - very easy.
Gayla's Tuna
1 can of tuna (packed in water and nothing else). Add chopped green onion, finely chopped red pepper (if you can tolerate it), basil (I have processed fresh basil with olive oil on hand in the fridge at all times), homemade mayo, yoghurt
I have the entire can on top of 2 slices of 100% rye or spelt bread. Sometimes I add dill instead of basil and asparagus when it is in season. Sometimes I spread onto sliced bread, but add cheese on top and make into melts in the oven.
I keep this mix on hand in the fridge for snacks when I need some quick protein.
Elise's Dover Sole
Take about 1-2 lbs of sole and in a casserole dish put some olive oil on the bottom (this is like a fish lasagna of sort). Put a layer of sole and then sauté up whatever veggies you like, leek, yellow zucchini, etc. and place another layer on top of the sole. Place some cheese on top of that and so on until you have a stacked fish and veggie lasagna with cheese on the top. I like provolone, it has a nice bite to it. Bake at 350 degrees for about 40 minutes or until the top is nice and brown and bubbly like lasagna.
Joy's Dover Sole
In a saucepan I melt butter and sauté fresh basil, salt, and chopped garlic. (you can use olive oil instead of butter). Pour some of the mixture into baking dish, lay sole on top and pour the rest of the mixture over it. Bake or broil it until done, not very long at all. Maybe 8-12 minutes.
After rinsing your fish try to get as much of the water out as you can (pat dry, etc.), otherwise the fish will stay rather soggy.
Adrienne's Shrimp Snack
De-shell shrimp and dip in egg, flour, egg again and flour again. Drop in pot of canola oil and cook. While still hot sprinkle with garlic and salt. Really yummy and crunchy. Probably not the healthiest but a nice change.
Gayla's Salmon or Tuna Loaf
6 ounce can of salmon or two cans tuna but any cooked, leftover fish will do (I try to use lots of fish to keep the starch down and protein slightly higher)
1 cup cooked brown rice (you must pre-cook first)
1 egg
Fresh or dry minced dill (use as much or as little as you want)
Pinch sea salt
2 tablespoons minced celery (I use minced cauliflower greens in place of celery)
OPTIONAL
Grated cheese of choice
Dollop of yogurt (also good on the side as a dressing)
Small amount green onion or chives
1 chopped asparagus stalk (if you can have this)
1. Flake the fish and mix all ingredients together in a bowl.
2. Press into a small loaf pan and bake at 350F (180C) for 25-30 minutes
This is really good hot or cold so great for taking as a lunch as it can be
pre-made and refrigerated.
Michelle's Seafood Salad
Melt some butter in a skillet and add 3 cloves of chopped garlic and 2 tbsp chopped onion. Sauté for a couple of minutes. Add about 1/2 cup of baby shrimp (I buy the big frozen bag at the store) and cook in the butter/garlic/onion mixture until the shrimp are soft. Sprinkle with a little salt and pepper. I pour mixture on top of a salad mix and some cut up veggies (cucumber and green pepper). Tastes like real dressing.
Adrienne's Tuna Snack
Chop up some onion, tomato and celery. Add some salt and then garlic powder and mix a couple of teaspoons of yogurt. I know all of you can't eat yogurt, but when you can you'll like this if you like tuna.
Adrienne's Scallop Medley
Chop up yellow squash, leeks, bok choy, zucchini, and put it aside. Put some bay scallops in a pan with butter, salt, garlic, oregano, and basil. After they cooked a while, add the vegetables and cook them together for a bit. Boil some spelt noodles. careful not to over cook them. Delicious!
Clam Pie (You could easily sub chicken for clams)
Pie Crust
2 ½ cups spelt flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very cold, cut into ½ inch cubes
1 tsp salt
4 to 6 Tbsp ice water
1 egg, beaten
Filling
2 dozen clams (I recommend cherrystone)
2 cups of hot boiled potatoes, diced in ¼ inch cubes
2 medium onions chopped finely
2 cups celery, diced finely
5 tablespoons butter
2 tablespoons spelt flour
salt and pepper
1. Combine the flour salt and butter in a food processor and pulse 6 to 8 times until the
Mix resembles course meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If not, add a little more water and pulse again. If you do not have a food processor, you can mix the flour, butter and salt with a pastry cutter.
2. Remove the dough from the food processor. Knead the dough just enough to form two hockey puck shaped discs. Do not over-knead. There should be small bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3. Soak the clams in a bowl of water first and then scrub them. Transfer the clams to a large pot. And ½ a cup of cold water, and steam the clams open with the lid closed. Do not let the mix come to a frothy boil. Remove the open clams from the pot, and separate the clam meat from the shell. Reserve the clam liquor. Chop the clam meat coarsely. Throw away the clams that did not open
4. Saute onions and celery in 3 Tbsp of butter until just golden brown. Add clam liquor and simmer until tender. Make a roux of flour rubbed with the remaining 2 tablespoons of butter and add to claim liquor, stirring until smooth, making a thin gravy. Add clam meat and potatoes, turning carefully so an not to make potatoes mushy. Add salt and pepper to taste. You may want to omit salt all together because the clams are naturally salty.
5. Remove discs from refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out 1 disc with a rolling pin on a lightly floured surface to a 12-inch circle, about 1/8 of an inch thick. Carefully place onto a 9-inch pie plate. Gently press the pie down so that it lines the bottom and sides of the pie plate. Add filling to the pie. Roll out the second disc and place on top. Seal the pie crust. Wash the top of the pie with the egg and prick air holes in the top. Bake in a hot oven (450 F) for at least 15 minutes or until brown.
6. Fold in three and repeat this until the pastry has had four rolls, folds, and half-turns. The dough should now be ready to use.
7. Cut circles out of your dough with a cup. Place heaping tablespoon of filling in center. Fold over into half-moon and seal edges with a form. Prick a few holes on top. Cover with egg wash. Bake pastries 30 minutes or until golden brown.
E's Oklahoma Salmon
1 can red-sockeye salmon, crush little bones and include into recipe (can use pink salmon but I think red-sockeye has more flavor)
dill and garlic salt
whatever veggies you can have chopped fine (i have used broccoli, green peppers, celery, onion, kale). I like to use as many veggies as possible that way I know I am getting a lot in.
1 egg whisked (optional) used for binding if needed
1 small potato mashed, (optional), or some cooked brown rice (optional)
spelt flour (optional) I like this, makes the salmon burgers more crunchie
Mix all ingredients except spelt in a bowl. Shape into burgers. Dust with spelt flour. Refridgerate for at least one hour (or longer if you have the time). This helps the burger to stay together more when frying. Brown in olive oil. If you can have lemon juice add some to cooked burgers before eating. I like to make a bigger quantity and take them to work. Delicious cold too. I don't micorwave my food so I try to pack some things that can be eaten cold. Also nice to break up the salmon burgers and toss into your salad. Enjoy!
