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2016 Diary Resident Foodie Recipes

Friday, January 01, 2016

A food collection of my own created recipes or other indicated recipes that are pretty good!

Today is Friday April 22nd 2016 - I am about to make something different. So hold on and I will be right back after I make-it and eat-it before I share-it --- ha :-) LoL!






Today on Saturday February 27, 2016 anticipating a very good day for me!

Gambero Pomodoro1Shrimp Italian by Brendaaaa1 Sat. Feb27-2016

Use EVOO high quality or Truffle Oil - if cooking for one and using less oil for saute use controlled diet oil spray container and only use enough to saute. The oils are to flavor and not much is needed to give a nice delicious dish presented for a meal. Basic 1 serving meal.

Shrimp Large count 15-20 count per Lb. use only enough for 1 serving 9 count for meal or more for more servings.

1 to 3 Garlic Cloves Sliced not to thin

4-5 small Fresh Italian Tomatoes seeded and sliced
or alternate use the canned tomatoes only Italian only because specific flavor

1 can San Marzano DOP Tomatoes mimmick true Italian way
only use enough till sauce has body

If cooking sauce only slow 6-hrs in Dutch Oven use San Marzao DOP (label must say) tomatoes, spices, touch of fish sauce for taste complexity- intensely savory flavor - whole onion and carrot added to sauce while simmering - save some tomatoes at the end to add a layer of freshness to sauce at the end

Spices red chili pepper - basil - oregano - fresh parsley to finish

The following are basic recipe instructions found anywhere to assist you.
I cook with tasting thru a recipe only adding enough oil or spices to correct taste.
Make the Basic Recipe your own thru trying to achieve your taste and flavor.

1Heat 1 tsp oil (use controlled oil spray) in a large nonstick skillet over medium-high heat. Add shrimp, 1 tsp garlic and salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.



Step 2 Heat 1 more tsp oil (use controlled oil spray) in same skillet over low heat. Add remaining Tbsp garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.



Step 3 Add tomatoes and remaining salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes. (At this point you add into sauce fresh perfectly sliced Italian tomatoes to add body and freshness to dish).



Step 4Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 tsp oil (at this point the oil is used for flavor - you must make this your own= remember you are adding calories at this point) and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.


Today on Monday January 25, 2016 snow blizzard weekend in Frederick MD

Made a wonderful Bouilabaisse Seafood Spicey my recipe was very tasty with Gochujang sauce as spicey broth with seafood such as little neck clams and shrimp with tender fish is excellent, seafood has natural salts. Garnish with scallions green onions and watercress sprinkled on top before dining very taste enhancing and may squeeze some acidity with lemon over soup. Side of 1-serving grape tomatoes drizzled with soy glaze and a white wine of the day Pinot Grigio 2011 Entwine from California was very crisp very enjoyable wow!




*************


Olivia sous chef wanted a project to do together for 2016 so here we go.


On weekends I like to delve into food and create food I can eat. So I will try different recipes weekly some Spark and some of my own. Olivia is my sous chef and she keeps me in line with recipes that are lite and easy. So we will find out every weekend or so - if they are really "recipes" that are tasty.

The following is a accumulated history of posts:
******************
Today's entry is Saturday January 9, 2016
367-calories* Gourmet Glazed Salmon & Asparagus with Drink complete meal
calories as best available information at the time.

Keeping in mind the conversation with Samantha regarding quality of calories and quantity of food. Here is a fantastic lunch I had. The salmon 196 calories at 138 gm. or 4.8 oz. and in other recipes a regular serving is 3 oz. which I think is rather small. The salmon glaze 40 calories smothered on it and went into the oven for 10 min @350* then broiled for 7 minutes till bubbly and done. The glaze kept the fish moist and had a nice flavor and no salt named Salmon & Seafood Glaze by Daddy Sam's. The salmon was plated over fresh spinach 2 calories 10 gm. Nice side dish of asparagus 22 calories or 1/2 bunch = 165 gm. baked 15 min. 450* sprayed with Olive Oil Pam spray. Then topped with 2 tsp. 20 calories of Di Giorno grated parmesan with 3 slices of lemon which I squeezed over the asparagus,..,mmmm. On the plate there was a full serving of grape tomatoes halved 25 calories and served with a Soy Glaze 25 calories and topped with 1 tsp. parmesan 10 calories. The drink is a light pink lemonade 15 calories by Minute Maid ready to pour and serve.

Here is a picture of Gourmet Glazed Salmon & Asparagus luncheon

Here are the added sauces and other ingredients used

Here is my sous chef Olivia

Here is Olivia saying "that was very good... now can I have a belly rub please?"

Thank you for reading.



1/17/2016 4:56PM

Mmmm...salmon. Olivia your sous chef is a beautiful cat!



1/14/2016 8:04PM

Hahah -- I love your sous chef. I was starting to think how lucky you were to have your own chef! Looks like Olivia is quite helpful in the kitchen. I love salmon -- my dad likes to grill it, so whenever I visit my parents I try to request some salmon -- yum, until I learn to grill it myself though, I might have to try this out!


1/10/2016 11:02AM

Your meal is served so elegantly, it looks even more tempting, and your sous chef is adorable as always!

**************

Next post will be this weekend Saturday January 9, 2016


Today's entry is Friday January 1, 2016
357-calories as best Shrimp Kabob & Romaine salad with drink complete meal
calories as best information available at the time.


I was talking to a friend and we discussed the quality of calories and the quantity of food makes a difference in weight loss. Today for lunch I had a romaine salad and a delicious shrimp kabob with a light pink lemonade of 15 calories. Total calories 357 complete with topping, sauces and spices and drink. There was 4 cups of romaine lettuce alone is 31 calories then add your topping and dressing. The shrimp kabob is red bell peppers and sweet onion wedges with giant shrimp. The giant shrimp alone at raw recipe wt 140 grams is 149 calories then add your salt free spices and/or marinade sauces.

Here is a picture of meal.


and here is my sous chef Olivia!


Thank you for reading.

1/3/2016 11:24PM

Looks yummy.

1/3/2016 11:56AM

Omg that looks so good I'm headed to the store to get ingredients!

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Member Comments About This Blog Post
  • BRENDAAAA1
    Gambero Shrimp Pomodoro1 by Brendaaaa1 Sat. Feb27-2016
    This is a delicious dish served over pasta (many delicious true Italian vegetable pastas out there) with a complex-simple put together large salad to compliment presented meal to yourself or with guests.

    My recommendations: Use EVOO high quality or Truffle Oil - if cooking for one and using less oil for saute use controlled diet oil spray container and only use enough to saute. The oils are to flavor and not much is needed to give a nice dish presented for a meal. Basic 1 serving meal.

    Shrimp Large count 15-20 count per Lb. use only enough for 1 serving 9 count for meal or more for more servings.

    1 to 3 Garlic Cloves Sliced not to thin Eliephant garlic is easy 1pc

    4-5 small Fresh Italian Tomatoes seeded and sliced
    or alternate use the canned tomatoes only Italian only because specific flavor

    1 can San Marzano DOP Tomatoes mimmick true Italian way
    only use enough till sauce has body

    If cooking sauce only slow 6-hrs in Dutch Oven use San Marzao DOP (label must say) tomatoes, spices, touch of fish sauce for taste complexity- intensely savory flavor - whole onion and carrot added to sauce while simmering - save some tomatoes at the end to add a layer of freshness to sauce at the end

    Spices red chili pepper - basil - oregano - fresh parsley to finish

    The following are basic recipe instructions found anywhere to assist you.
    Note: I cook with tasting thru a recipe only adding enough oil or spices to correct taste.

    Make the Basic Recipe your own thru trying to achieve your taste and flavor.

    1Heat 1 tsp oil in a large nonstick skillet over medium-high heat. (Use a controlled oil spray container with EVOO ior Truffle oil or your oil in it - remember use enough to saute do not puddle oil - oil adds calories to your dish) Add shrimp, 1 tsp garlic and salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.



    Step 2 Heat 1 more tsp oil in same skillet over low heat. Add remaining Tbsp garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.



    Step 3 Add tomatoes and remaining salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.



    Step 4Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 tsp oil (add only enough oil to taste - do not puddle - oil adds calories to your dish if you put too much) and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.


    1984 days ago

    Comment edited on: 2/28/2016 5:24:33 PM
  • BRENDAAAA1
    Thank you I hope your having a good day.
    2017 days ago
  • SPARKLINGME176
    Your cat is gorgeous!!!!!
    2017 days ago
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