Happy 4th of July, everyone! I'm excited; the scale went down again this morning. We are forcing ourselves to walk, even in the awful heat. It helps.
We started our day with a trip to the grocery store, to see what fish looked good. The produce was fantastic, with gorgeous organic berries at their most enticing (and least expensive) of the season.
Eric and I love to cook, and we love to cook for crowds. Once upon a time we prided ourselves on extravagant gourmet meals, and we still do, but now our focus is on healthy extravagant gourmet meals. We're only having a few friends over tonight, but here's the menu. Everything is made from scratch and from fresh organic ingredients:
Fruit salad (peaches, blackberries, blueberries, strawberries, cherries, canteloupe, mango, bananas, watermelon, grilled pineapple. Grilling the pineapple brings out the sweetness.)
Guacamole and salsa with jicama chips (You can't have a party in Texas without guac and salsa. People would think you were a Yankee.)
Green salad with fatfree sesame tamari dressing
Grilled veggies (zucchini, onions, mushrooms, peppers)
Grilled salmon
Grilled lime ginger cilantro shrimp
Red, White, and Blue Potato Salad (fatfree, recipe to follow. I haven't made it yet so I don't know exactly what the recipe will be!)
Corn on the Cob with lime and chili powder
Chocolate Almond Milk ice cream (nondairy and lowfat)
Coconut Toasted Pecan ice cream (nondairy and lowfat)
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Sounds good, no? And everything is really simple to prepare.
I also just have to mention a dish I made up last night, which was SO AMAZING. Coconut Lime Peanut Noodles. They go right into the Major Win column. Eric can't wait for me to make them again.
Recipe time:
COCONUT LIME PEANUT NOODLES
Serves 2
1/2 cup roasted peanuts
Juice of 1 lime
1 tbsp low sodium tamari
1 tbsp maple syrup, honey, or agave syrup
1/2 cup finely grated unsweetened coconut
1/2 package whole wheat spaghetti or soba noodles
Prepare the noodles according to package directions. While they're cooking, grind the peanuts in a food processor until they form a smooth paste. Gradually add the lime juice, tamari, and sweetener. If the mixture is too thick, add some veggie broth or water to thin it out.
Drain the noodles and return to pot. Immediately add the peanut mixture and coconut, and stir until combined. Serve immediately with a big spinach salad or stir-fry.
LIME GINGER GARLIC CILANTRO SHRIMP
Juice of 1 lime
1 small ginger root, peeled and chopped
2 cloves garlic, chopped
1 bunch cilantro, chopped
1 pound shrimp
Combine first 4 ingredients in a deep bowl. Wash the shrimp, (shell on if you're going to grill; you can peel them if you plan to pan cook) and toss them so they are well-coated. Let them marianate for 1 hour (not too much longer; the acid in the lime juice will "cook" the shrimp and they'll be tough. You can always prep everything but the lime juice and add it shortly before cooking).
Grill the shrimp until pink, or toss in a hot pan with some cooking spray and cook until they turn pink, 2-3 minutes depending on how big they are. Serve immediately!
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And now, I must go make the ice cream. And prep the shrimp (my mom LURRRRVES them and I have to fix them like this every time now). Y'all have a wonderful 4th!
Hey Stu, jicama is a crunchy, mildly sweet root. It's South American in origin. Very low-cal, great in salads or by itself as a snack to satisfy your need to crunch something!
Posted by: Cindy | September 17, 2009 at 06:10 AM
and what is jicama? This is not something I have heard of???
Posted by: StuFromOz | September 17, 2009 at 01:22 AM
Hi Dee,
The jicama chips are nothing but jicama peeled and cut into thin, crisp slices. Store them in a Tupperware in some water, and they will keep for well over a week. I use them as a sub for tortilla chips. They are also great in salads!
Cindy
Posted by: Cindy | July 05, 2009 at 03:24 PM
hi cindy am reading backwards from yesterday, do you make the jicima chips?
best,
dee
Posted by: Dee | July 05, 2009 at 02:22 PM
Shelagh, the fatfree sesame tamari dressing is from the Engine 2 Cookbook. Low-sodium tamari, maple syrup, and toasted sesame seeds. It's terrific!
Posted by: Cindy | July 05, 2009 at 12:52 PM
Yum, what a menu!!!
I would love the recipe for the fatfree sesame tamari dressing or is it from a bottle?
Posted by: Shelagh | July 05, 2009 at 11:13 AM
I will try the basil instead...yes, ONLY cilantro - it's a rare allergy and it causes me to swell, get dizzy and almost pass out - NOT good. And I love it. Maybe it's passing - I hope so!
p.s. you look FANTASTIC!!
Posted by: Susan Eichhorn-Young | July 04, 2009 at 05:09 PM
Thanks, Ann! The puppies have new toys and for once they were more interested in those than in photo ops.
Posted by: Cindy | July 04, 2009 at 04:09 PM
You look terrific, but where is puppy?
Posted by: ann | July 04, 2009 at 03:14 PM
Susan, you have my sympathies! I'd hate to give up cilantro!
I would try subbing basil instead of parsley. It'll give you more flavor. Parsley would be fine, though. I'm curious --- cilantro is related to parsley, but you're only allergic to the cilantro?
Posted by: Cindy | July 04, 2009 at 02:21 PM
all sounds amazing Cindy! Sadly, I have developed a ridiculously scary cilantro allergy...how sad it that?!?! Would regular parsley work or should I try something else?
Posted by: Susan Eichhorn-Young | July 04, 2009 at 12:27 PM