What a blessing to be able to eat normally again due to SDD and especially SND! Let’s have some fun sharing our favorite recipes :lol:
2 lbs. fresh shrimp, peeled
3 T. cooking oil
1/4 cup garlic, minced
2 cups red onions, thinly sliced
2 cups white onions, thinly sliced
1/2 cup seeded fresh red chili peppers, diced
(I used 1 t. chilli sauce as I did not have the peppers on hand, less hot, very good)
8 tomatoes, each cut into 6 wedges
salt and freshly ground black pepper to taste
1/2 cup tomato sauce
1/2 cup water
1/2 cup chopped green onions
1/4 cup chopped parsley
1/4 cup chopped cilantro
In a large pot, warm the oil over moderately high heat. Add the garlic and onions and saute’ for 5 minutes. Stir in the chilis, tomatoes, salt and pepper, and shrimp. Cook, stirring and tossing for 5 minutes. Add the tomato sauce, water, and green onions and bring the mixture to a simmer. Stir in the parsley and cilantro and cook for 1 minute. Serve immediately.
comments: fresh, wonderful any seafood lover will enjoy
Excellent idea, Jane and I LOVE your recipe. Served with some great pasta and garlic bread. Booootiful! We call 'em prawns here, not shrimp and I live in the area of Oz known as “Prawn Central”!
I grew up in my parents motel and I often had to shell 50lbs of the buggers for the restaurant, but I have never lost my love of them. Before diaysis, watching salt etc I could only have a few, but now I sometimes lash out.
Continuing with the seafood theme…
SPICY FISH CAKES (Tod Man Pla)
250g white fish fillets
1/2 cup snake or string beans, sliced
1 coriander plant, roots and all, sliced
1 stalk lemon grass, sliced
2 cloves garlic, crushed
2 red chillis, seeded and chopped
2 teas Fish sauce
1 egg, lightly beaten
Remove skin and bones from fish, cut into pieces and whack in food processor with all other ingredients. Process for 30 secs only. Refrigerate for at least 1 hour.
Shape into 2 to 21/2 inch patties
You can then deep fry, but we just bung 'em in the Weber for 10 mins, turning once.
1 medium cucumber
2 green shallots (scallions?)
Chilli to taste
1/4 cup vinegar
1/2 cup hot water
1 teas sugar
1 tabs fish sauce
Dice/slice cucumber finely
Pour remaining ingredients over cucumber and refrigerate for 1/2 hour. 8)
To me, one of the best things about cooking are the stories that go along with it. Glad you like my recipe, beachy- it’s out of one of my New Orleans cookbooks. In New Orleans, they would serve rice with it- they serve rice with everything there. Seafood is plentiful where I live, too, and it is my favorite type of food.
That is really something about you cleaning 50 lbs. of shrimp at one time!-the most I have cleaned at one time is about 10 lbs. and I thought I would pass out lol! How long did it take you to clean the 50?
Your recipe sounds wonderful, too, but you got me on the coriander plant, roots and all- is that the same thing as cilantro w/ stems? The cucumber salad sounds like a nice accompaniemant as well.
My favorite is Paella, the famous international dish from Barcelona Spain…
Ingredients for 4 persons
* 1 medium chicken * 1 medium rabbit * 2 medium ripe chopped tomatoes * 165 grs. wide green bean ( spanish-bachoqueta) * 130 grs. large white lima beans ( spanish-garrafon) * 1 level teaspoon of saffron * 3 cups of spanish rice * 8 cups of hot water or ( even better chicken broth) * olive oil ( enough to cover the bottom of the paella pan) * salt ( to taste) * 1 level teaspoon of sweet red paprika
First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!
Paella SeaFood Extravaganza
On HomeHemo now,
Reposted from another thread:
Red Lentil Soup
(Please note this is a high potassium, high phosphorus soup. It’s suitable for daily nocturnal hemo, but it’s definitely not a dialysis diet recipe! Good source of vegetable protein, though.)
A little bag of red lentils. It has to be the tiny red lentils, or else it won’t work. I forget what the quantity is, as I don’t have a bag here at the moment, but I think it’s a little under 2 cups of lentils. Add lentils, one chopped onion, one chopped medium carrot, a little extra virgin olive oil, some parsley, a clove or two of garlic, and 8 cups of water. I actually sauté the onion in the olive oil a bit before I add anything else. Bring to boil and then let simmer for an hour to an hour and a half at a low boil. The lentils will sort of dissolve and make a nice, thick creamy stock kind of similar to French pea soup. Stir every once in a while. Near the end, add a few pinches of salt to taste, and stir in a small can of diced, drained tomatoes. I put some tabasco sauce in it too, but it’s not necessary. I like mine vegetarian, but some people add cubed ham or bacon. It makes a nice wholesome lunch with crusty bread.
Looked it up and yes, coriander is the same as cilantro, described as eating swashed ants by some! The lower down to the roots you can get the stronger the flavour.
It must have taken me hours to shell those prawns as i was only a young girl and I kept eating them all on the way! We Aussies love our Asian food, there seems to be a Thai, Vietnamese or Malaysian Restaurant in every village or town now (some of them are ghastly though).
almost everyone like prawns, I do to… …seems they have a good source of phosphorous…
Anyway, shelling out prawns is something hardly anybody likes to do, but theres other ways to do it.
Here I share some of my video links that show some tips on how to peel prawns the easy way. Also included a video tip on how to peel a potato…though both are in Japanese language they’re easy to understand, simply they’re self explnatory. Vidoes are worth, umm…not a 1000 words but a trillion words…l Enjoy!
How to Peel a Potato
Some recipes that may entice people to do nocturnal
For aussies, the best cocoa is woolies homebrand. It is the only pure cocoa you can buy in the supermarket beleive it or not. It is very dark, nutty, and rich, unlike the pale muck that cadbury makes.
Mums chocolate sauce
1 1/4 cups milk
1 1/2 T cornflour
4T pure cocoa
4T castor sugar
1 1/2 t vanilla
2 T cream
Whisk together milk, cornflour, cocoa, and sugar in a heavy based saucepan. Stir on medium heat until boiling and thickened. Simmer for 2 minutes. Allow too cool slightly then stir in butter, cream and vanilla. Serve with hot pudding, or eat on its own like custard. Leave in a bowl overnight in the fridge and it sets like mousse. We tend to times this recipe by 4 to make more sauce as my family love it. If you are going to double, triple or quadruple the recipe do not do it with the cocoa or the sugar as it wont work. I tend to add about half the amount of cocoa if Im quadrupling the recipe, and about the same as with the sugar. Serve with warmed chocolate pudding.
Chocolate Rough Slice
1 cup SR flour
1 cup plain flour
1 cup desicated coconut
1/2 cup rolled oats
3/4 cup sugar
1/2 cup pure cocoa
1 1/2 cups melted butter/marg
Sift flour, sugar, and cocoa. Add remaining ingredients. The amount of butter usually varies so add enough until the mixture is biscuit dough consistency. Press into a greased slice tin. Bake in a mod oven for about 45 minutes to an hour. It will remain quite soft while its hot. It is usually ready when coming away from sides of the tin. Allow to cool completely. Spread generously with rich chocolate icing and sprinkle with extra coconut. Cut into squares when icing has set. You wont be able to resist seconds!
Jumping on here before I go to a Saturday party which will feature what else but fun party food, the type I probably can’t eat much of until I start doing home txs. so I will have to be well behaved this afternoon you know :roll:
LOVE everyones recipes!!! Didn’t know we had such talented cooks here. Gus, your paella recipe is magnificent…something fit for a king! And your cooking shortcut videos totally cracked me up…will attempt peeling shrimp and tators in the new way for now on… “BAM!” :lol:
beachy, Thanks for the clarification on cilantro. Asian food oh yeah! Yes, we have the same thing over here with Asian restaurants everywhere and one must be choooosy :?
Something I was thinking in starting this thread was how much I like recipes that taste like they took a day to prepare, but are really very quick… like let’s say under 30 min. prep time. Share your favorite recipes, long or short, but I’d especially like to see some of the shorties since time is precious when dialysis robs part of it away.
Anyone have ideas for what to pack to take to the beach?–it’s that time of year :lol: :lol: :lol: Or how about barbequing? It’s all good, right
Food Network move over—the Renal Chefs are here :!: And we know how to cook “&” eat since we had so many restrictions and now we don’t :!:
For the BBQ…
Chicken stick kebabs
2 large chicken breasts
1/2 cup Soy sauce
2 tsp Sesame oil
2 Tbsp minced garlic
In a large bowl, combine soy, sesame and garlic. Cut chicken into strips and add to the marinade. Stir well, cover with glad wrap and marinate in the fridge for a few hours or overnight. Place a ¼ cup bicarb in a small open container in the fridge to absorb the garlic odour from the marinade. Soak skewers in water for 20 mins. Cut the onion into 8 pieces, so you have little squares. Thread the chicken onto the skewers, skewing each strip of chicken several times. It goes on a bit like a fan. Skewer on the onion however you like. Capsicum would be nice too. Cook on the BBQ til firm and cooked through. Serve with potato salad and garden salad or whatever you like.
Alternative marinade…Sprinkle in some taco seasoning mix with the diced/sliced chicken. Just enough to coat. You dont need to marinate it for any amount of time.
This dip is great for nibbling on before lunch
Spinach Cobb Dip
As much as I hate frozen foods, frozen spinach seems to work better than fresh. The spinach looks awful, but beleive me you wont even know its in there. If you are using fresh then you need to slice it very finely and wilt it in some boiling water and drain really well.
1 pkt frozen spinach, thawed (about 1 cup of frozen spinach after squeezed)
1 carton light sour cream
1 pack light philly
2 or more cloves garlic, crushed
1/2 packet french onion soup mix, add more to taste if needed
1 cobb loaf
Slice the top off the cobb and hollow out the middle. Place the cobb and the middle peices of bread on a baking tray and bake in the oven until crisp. You could also cut up some french bread too toast as there never seems to be enough cobb. Place the spinach into a colander and squeeze the heck out of it. Set aside. In a bowl beat the sour cream and philly with an electric mixer until smooth. Stir in the garlic, and soup mix. Pour this into the hollowed out cobb and serve with the crusty bread pieces and if you like some carrot and celery sticks. Once all the dip is scooped out you then get to rip up the cobb loaf, its the best bit!
Cookies and Cream
For low potassium version, use gingersnap biscuits and instead of shaved chocolate use crushed biscuits. The shaved chocolate should be ok as long as you know your limits! I know this is fattening, but hell…what else can you eat? lol
2/3 cup brandy
1/3 cup sugar syrup
16 choc-chip cookies
1 cup cream, whipped sweetened with icing sugar
1/2 cup shaved chocolate
Combine brandy and sugar syrup in a bowl and stir to combine.
Soak biscuit’s one at a time in the brandy mixture; add a teaspoon of whipped cream to the base of the biscuit, then sandwich together with another soaked biscuit. Assemble biscuits side by side on a serving platter.
Using a spatula, cover the top and sides of the biscuit log, then garnish with shaved chocolate.
~ Chocolate Pudding Supreme~
Prepare hot chocolate pudding such as Jello brand using serving cups. After putting in cups allow to set a few minutes and then top with cold milk.
comments: My mom invented this and it has long been a family favorite. The combination of the hot pudding and cold milk is heavenly!
Here we go again! This weeks recipe is…drum rolling… :o
P.S. Now that we can eat more bananas, go for it!!
Is it true that kidney patients should not eat raw seafood like oysters? If one is on daily dialysis does that change things?
I have tried raw oysters in the past and have not had any problems BUT aware that not all people can handle them…some of the reasons you need to add lemon and hot chili spice to kill off the bacteria…
Raw oysters on the half shell are a favorite choice of many who enjoy this Louisiana delicacy with no ill effects. People with liver disease, diabetes or a weak immune system, however, can become severely ill or even die, warns LSU AgCenter oyster safety expert Dr. Sally Soileau.
Speaking of seafood, hey Beachy, last time I was down your way I went to the fish n chip shop in the main street, cant remember the name, but the fish was pretty good, and I loved the way they put dill in the batter, nice!
Where was that one Amba, sounds yummy! I have avoided eating fish and chips for years and now that I can eat more protein I crave them. I have only got to smell chops and I put on weight now):
Brunswick heads has a shop next to the pub that makes beautiful fresh Thai fish cakes, calamari and grilled Tuna to die for. Go across the street and have a feast sitting by river watching the sun set. You will have to join us next time Amba! 8)
Its in the main drag in ballina, I think the shop had a sea theme, with blue walls and fishy stuff put everywhere. I really cant remember as it was a long time ago!
I have never actually had fresh tuna, I would love to try it one day! Only tuna Ive had is out of a can!
I guess that’s 'cause you’ve been a long-term dialystor Amber??
I’d never had fresh tuna, until I came to Oz. Had some great seared tuna steaks in the ‘posh’ (dress standards by Jove!) restaurant at Shangri-La Fiji, a few years ago. Plus in summer, I’m usually a sushi consumer once or twice a week. Prefer cooked fish in winter tho & have it twice a week (grilled - barramundi/cod/ or wahtever’s the special) across the street in the food court.
Fish in foil on the barby’s nice. Whatever nice whitefish you like, with a glass of white wine, a few light herbs/lemon grass, squeeze a lemon, wrap up & chuck on for 10 mins. Eat. Drink rest of wine.
MMMmmm, that’s how I do mine, but at home…2nd to that I like the “Beer in the Butt Chicken” …