Simeon's Protocol Recipes Only

[Yond]

This thread is for Simeon's Protocol Recipes only. Please continue to post questions and comments on the Simeon's Protocol discussion thread.

I noticed that many on the discussion thread asking about recipes I thought it would be easier to find them on a thread dedicated strictly to the recipes we have used and recommend.

Here is a link to download Pounds and Inches by Dr. Simeon.
Pounds and Inches

Here is a link to recent weight loss studies that have been done using HCG.
HCG study

[Yond]

Thai beef salad

100g steak
1 tsp red pepper flakes (or less depending on your taste)
2 tsp minced garlic (more or less to taste)
1/4 tsp pepper
stevia (to taste)
cucumber or lettuce (allowed amount)
juice of half a lemon
chopped cilantro or flat leaf parsley
3T to 1/4 cup water or chicken broth

Peel, seed and slice cucumber (I prefer it julienne style)
(If using lettuce I prefer to shred my lettuce)
combine cucumber, juice of 1/2 lemon, Stevia and chopped cilantro. Mix together well.
Cover & refrigerate to marinate while preparing the rest of the dish. I like to marinate the cucumbers longer so they really pick up the vinegar. I don't generally marinate the lettuce not sure why I just haven't.

Preheat pan over MED-HI heat.
Slice steak into very thin slices.
In small bowl, place steak, red pepper flakes, garlic, and pepper. Be sure to coat steak well & marinate for 10 minutes.
Place steak in pan with water or chicken broth I use 1/4 so it cooks a bit longer and gets more tender.
Stir fry for 2-5 mins depending on how you like your steak cooked.
Serve immediately while hot over cold cucumbers.

You can substitute any vegetable for the cucumbers, I have found I prefer using cucumbers or lettuce.

[Yond]

CYNDY'S HCG DEVILED EGGS

4 Eggs
1 Tomato
1 Tbs finely minces fresh parsley
Salt
Pepper
Onion Powder
Dry mustard
(all seasonings should be used "to taste")
Apple Cider Vinegar
Paprika

Hardboil 4 eggs, cut them in half and discard 3 out of the 4 yolks
(According to Simeon in on a limited basis you can substitute 1 full egg plus 3 whites in the place of the meat portion)
Seed then mince 3 Tbs tomato and a small amount of parsley and mixed it with one hard boiled yolk and the minced white of one half an egg. You can do this recipe without adding the white to the mixture but this will allow your deviled eggs to have a nice mound of the filling.
Add salt, pepper, onion powder and dry mustard then conservatively add the apple cider vinegar just to moisten (not too much!)

Slice the remaining tomato and sprinkle with salt pepper and a splash of vinegar.

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



Dr. Simeons, says about eggs:

"Many patients ask why eggs are not allowed. The contents of two good
sized eggs are roughly equivalent to 100 grams of meat, but
unfortunately the yolk contains a large amount of fat, which is
undesirable. Very occasionally we allow egg - boiled, poached or raw -
to patients who develop an aversion to meat, but in this case they must
add the white of three eggs to the one they eat whole."

[Yond]

HCG CHILI

7 ounces tomatoes chopped
100g beef (extra lean ground beef no less than 96% or ground chicken would also work well)
1T + 1t Chili powder
1t paprika
1/2t cumin
1t Onion powder
2t Chopped garlic
Salt to taste
Pepper to taste
Cayenne to taste

Brown beef in fry pan with 1t chili powder (If using steak mince then brown with a bit of water or stock and the 1t chili powder)

Put all ingredients in a saucepan and cover cook over low heat adding liquid when necessary until cooked, stir often. Add water or chicken broth if you like to bring to your desired consistency.

[Yond]

HCG Swiss Steak

100g steak
1 T meat dry rub (see dry rub recipe)
1 T Soy Sauce or liquid aminos
3-4 cloves minced garlic
1 stalk celery cut only enough to fit in pan
1 onion - sliced
1 tomato - diced
1 c beef or chicken broth


Preheat non-stick pan over MED-HI heat.
Wet steak in soy sauce.
Dredge steak in meat dry rub, coating both sides.
Add steak to pan and brown on both sides.
Transfer steak to mini crockpot, if you don't have a mini crockpot, put in small glass baking dish and cover tightly with foil.
Cover with garlic, onions, and diced tomato place celery on top of all so it can be removed..
Top with beef broth. Don't stir!
cook on low until and add more liquid if necessary until desired doneness is reached..
When done serve with juices from crockpot.


NOTE: This dish includes 3 vegetables. When finished cooking, you can discard celery that will leave you with onions as your vegetable and tomato as your fruit serving. This can be eaten as is or you can pour it all over miracle noodles.

I recommend soaking the miracle noodles in broth before serving as they pick up flavors and this will enhance the flavor.

************************************************** ******
Dry rub recipes are very easy just pick your favorite spices here is one I like.

1/2 c minced dehydrated onions
1/4 t coriander
1 t thyme
1/2 t red pepper flakes
1/8 t oregano
1 t paprika
1/2 t black pepper
1/4 t salt


Place all ingredients in spice grinder.
Grind to a powder.
Store in air-tight container.

This works great as a great coating for beef, fish, chicken, shrimp, scallops ...use your imagination.


if your meat is dry dampen before coating
This makes quite a few portions.

[metqa]

French Onion Soup
one large onion
2 cups beef broth
1/2t sweetener
2 cloves garlic
dry thyme
bay leaf
Salt and Pepper
Melba toast


one onion (~220g) Peeled, cut in half through the root stem, and sliced thinly into semi circles. in small sauce panon med to med high heat, with a dash of beef broth, set the onions in the pan to carmelize over the next 30 min stirring occasionally to prevent burning At 10 minutes add 1/2t of sweetener (I used Diabetisweet cause it's the only one that really carmelizes and it will help the onions to carmelize. If you use Powder splenda, add it after you add the broth). once they are evenly browned add 2 cloves of garlic and brown for 1 min. Add 2 cups of beef broth, a bay leaf, dry thyme, and salt and pepper. Let simmer partially covered on med for 30 min. Serve with a Melba Toast floating on top (Sorry No Broiled Cheese for you!)

[metqa]

Radish Salad
Radishes sliced Thinly or chopped. (Sliced thinly looks nicer)
1/2 oz lemon juice ( half your daily allowance)
1T Dry Minced Onion
1T Dry Parsley (or fresh if you wanna bother)
2t Braggs Liquid Aminos
Salt and Pepper to taste

I put the sliced radishes in a baggie, added the dry ingredients , a pinch of salt and a generous grinding of black pepper. I tossed in the lemon juice and aminos, shook it up, and instead of refrigerating it, just left it out to marinate. . . .

[metqa]

Orange Ginger Chicken
· 100g chicken - cut into chunks, · black pepper
· orange - cut in 1/4s, · 2-3 cloves minced garlic
· 1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
· 1/2 t basil, · juice of half lemon

1. Preheat pan over MED heat.
2. Sprinkle chicken with pepper.
3. Add chicken to pan & stir fry until brown on all sides, about 5-10 min.
4. Add garlic and cook for 1 min.
5. Squeeze juice of orange quarters over chicken.
6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
7. Cover and simmer for about 20-30 mins.

NOTE: This includes your meat and fruit portion for this meal.


What I did was to Season the whole filet of chicken with lemon pepper and black pepper ( I used up my lemon juice allowance already) and chinese 5-spice, and Pre-cooked it on the grill for 2min and then cut it up. Meanwhile, I put the garlic, celery and orange juice, a bit of salt and lemon pepper, and some 5-spice in the skillet and warmed it on med. (Note: I only had half an orange so after cutting out the sections, I juiced the peel and left over membranes and added two Real Orange Packets, 2T of water and 1/4t Sweetener) Once the celery was warm but still crisp, I added the meat, the ginger and the orange pieces and heated it only 5 minutes longer rather than 30 min.

[metqa]

Baked Apple Crisp -

Apple- allowed amount ( I purposely used a big one , 220g, to boost calories)
1/2 lemon juice (I used .5 oz)
A few shakes of Cinnamon
2t equivalent of sweetener ( I used Diabetisweet)

Peel, core, and slice/chop the apple ( Thin slices marinate better) I cored it, cut it in half vertically then laid it flat on the cut side and slice down from the top to get pretty half moon apple slices. You could probably grate it. Combine with the rest of the ingredients. Now if you just let it sit for an hour you'll have a scrumptious Cinnamon Apple treat. No need to bake! But if you want to waste some time, continue . . .

Topping:
1 grissini, 1/4t pumpkin pie spice, 1/4 t nutmeg, 1/2t cinnamon ( I added another 1/2t diabetisweet) 1T Milk ( I skipped this)
Grind the Grissini to powder, Combine dry ingredients, add Milk 1/4t at a time till you get a crumbly texture ( I used 1t of liquid from the apples left over after transfering them to the cups. I also used two grissini as I was making two seperate servings and needed extra calories, but I think one is actually enough for a small apple) Sprinkle the topping on the apple and bake covered at 400 degrees for 20 minutes. Uncover and Broil for 60 - 90 seconds to "crisp" the topping. Let cool and serve.

This was a nice warm treat. I'll use more liquid as my topping was kinda dusty. But I won't bother to make this again. I'm not a fan of apple filling, I a soaked-crust kinda girl, and no crust means less appeal. though I loved the apples after they marinated so I'll be making the first half of this recipe, sans cooking, alot for sweet fixes.

[metqa]

Easy Hearty Flavored Chili
100g 95%lean ground beef
160g Hunts Fire Roasted Tomatoes w/ Garlic, or home roasted tomatoes
1/2t chili powder
1/2 t onion powder
1/2 t garlic powder
1/2 t Hershey dark Cocoa powder ( don't leave out, it is crucial)
pinch of salt, and black pepper to taste, and a shake of cayenne for punch!

Add raw beef, onion pwder, garlic pwder, S&P, and cocoa powder to sauce pan and cook till it crumbles easily. I added the juice from the tomatos to help start the heat transfer. Stir in tomatoes and let simmer 5 minutes till hot. Serve with grissini stick crumbled on top or take chomping bites with each spoonful (warning grissini get soggy really quickly)

ETA: the beef. grissini and Tomatoes add 190.8 cal, the garlic and onion powder(1g carb per 1/4 tsp) add 16cal, and cocoa powder add 2 cal(12.5cal/T). On the spices, I went according to the carb, protein and fat numbers not the reported cal. according to that it's 208.8 cal.

[metqa]

Curry Fish and Celery
100g Fish, cut into bite size chunks
1 cup fish or veggie stock ( think it could work with only half this, maybe)
A whole lot of celery (186g) I would use even more next time
1 3/4 teaspoon Curry powder, I would use less next time, like only one teaspoon
1/4t xanthan gum ( optional, but helps it thicken, without it you could serve this as a very spicy and yummy soup!!)
1/4 teaspoon ginger (ginger paste is so convenient)
2 cloves garlic ( I used the minced in the jar)
Couple of Sprigs of Cilantro, chopped for garnish and flavor

Make Sauce: Add xanthan gum to curry powder and mix, add 1/4cup of broth. Set aside

In a skillet, add half cup stock, the ginger and garlic and heat till aromatic, Add the celery and heat till warm stirring to incorporate the flavors. Remove veggies and set aside (I didn't) and add the Fish chunks and the rest of the broth ( I think it is assumed it would evaporate but I cooked it so quickly it didn't really , which is why I think you could use less broth.) When the fish turns white, add the sauce to the pan and cook stirring until either thickened or till the fish is fully cooked. Remove from heat and stir in chopped cilantro. If thickened serve on a platter, if not serve in a soup bowl.

Make sure you have your apple handy cause this is nice and SPICY!! ( the first bite gave me hiccups! ) Very warming dish, and spicy such that it's hard to eat the whole thing in one serving. I split it into two.

This is made with the original ingredient volumes there is enough sauce to serve over "cabbage rice" if you foregoe the celery. I will definately make this in p3, p4 or afterward to serve with more meat, and over cauliflower rice.

[metqa]

Comforting Chicken Noodle Soup

1 can (2 cups) fat free chicken broth (Dollar general is lowest calorie at 5 per cup)
1 teaspoon Chicken Broth Powder
1 teaspoon Braggs Liquid Aminoes
1 teaspoon Basil leaf
2 teaspoon Italian Seasoning
1 teaspoon lemon juice
1 shake (maybe 1/3 or 1/4t) red pepper flakes
Pinch of onion and garlic powder
1/4t Xanthan gum or other gum thickener (optional)
1-7oz bag of white shiritaki noodles( NOT the Tofu stuff!!)
Onion Powder
Garlic Powder
Salt and Pepper
Paprika
100g Raw Chicken Scallopini(butterflied and pounded thin)
A sprig of cilantro, finely chopped, garnish

In a small sauce pan, add the broth, broth powder,aminoes and lemon juice and put to medium Low heat. Whisk in the xantham gum if using. Then add Basil, seasoning, red pepper, onion and garlic powder to taste. You want it kinda strong.
Open shiritaki package and drain. With Kitchen shears, cut the noodles into small bite size pieces. ( just hold over the pot and start from the bottom snipping your way up.) Let simmer covered on for 30 minutes ( this part is odd, turn the heat up low enough for it to simmer slowly but high enough also to produce steam and make the lid "dance" a little. We want to reduce the broth a little during this time and also to marinate the noodles.)

Meanwhile, take your chicken filet and season with onion and garlic powder, a little black pepper, and liberally with paprika. When time is almost up on the soup, grill the chicken for 2 min, Remove and cut into strips. (if you taste the chicken now it will be a little bland because you used no salt, but other flavors. Don't worry the soup is salty enough.

Ladle the soup into your serving bowl, and stir in cilantro. Add sliced/diced chicken to bowl. Serve.

In the picture, this was served with Canned Asparagus ( I'm a freak in that I prefer canned) topped with Buttery garlic lemon sauce (see next recipe) and zest of lemon and orange.

This is Sick Food! Ha! This tastes better than Campbells Chicken Noodle Soup to me. Warm, Spicy, lemony and filling, and a wee bit salty for those tastebuds on strike.

[metqa]

Hey, there. for those of you who have access to Xanthan Gum, I believe I have made a quite tasty facsimile of a scampi style garlic butter sauce. And Boy is it finger lickin' good.

The ingredients are :
1 cup fat free chicken broth
1 teaspoon Butter Flavor extract (found in the baking and spice section of the supermarket)
1/2 teaspoon garlic powder ( the finer the better)
1/4 teaspoon Xanthan Gum (seems like a lot)

combine the broth, extract and garlic powder in a sauce pan and gently heat. Remove from heat, then scoop out 1/4 teaspoon of Xanthan gum, but do not add it all at once. While whisking, sprinkle the xanthan gum powder in a little bit at a time. I wanted it to be quite viscous to simulate the mouth-feel of butter. it may take a few minutes and it may appear lumpy, but don't worry, keep whisking for a couple more minutes, then let it sit while you prepare your meat. it will continue to absorb liquid and will thicken. By the time I finished cooking the chicken and fish, the lumps had gone and it was an even smooth sauce. My garlic powder wasn't very fine so you could see garlic bits. Garlic juice would probably be perfect. Reheat and serve with your dish.

I didn't feel like thawing the shrimp I had in mind, but it went just as well with Chicken and Fish. One thing. The salt amount is enough to make the sauce taste fine on it's own. But with unseasoned chicken it was not salty enough. So I'm sticking with the recipe amount and adjusting the meat seasoning accordingly. I suppose if you wanted to give it some zing you could add your lemon juice to it.


The broth is 15 cal per cup. it says 3g protein, so it should be 12 cal. the extract and spices are negigable. The Xanthan gum is all fiber so there are no cals there. You don't use all the sauce for one serving. but I guess you could, but it'd be basically 12-15 cal for the whole batch, 3g protein, .6g fiber

[metqa]

Not really a recipe but an experiment.

I mixed one egg with three whites and I seasoned with sweetener, strawberry extract and butter flavor extract.

I took my serving of strawberry and mashed half and heated it till warm and sliced the rest.

Cooked the egg in a dry non stick skillet, flipped it once, so it was cooked all the way through. lined the sliced strawberries down the middle and poured the mashed strawberry syrup on top. Sweeten the strawberry syrup if you like.

this was only half the total egg mixture. I used the other half for a savory dish.

[metqa]

asparagus omelette

Another experiment with no definite measures.

one whole egg
3 whites
salt, pepper, parsley, onion and garlic powder, etc
Asparagus (allowed amount; I prefer canned but you can steam yours if you care)

Beat the egg and spices. Pour into a dry non stick skillet on Medium heat. When the edges are dry start to pry the edges up. when the center is no longer runny, flip the egg to cook the other side. Put on plate and line asparagus down the center, wrap and garnish.

This might be good with the buttery sauce

[metqa]

Sunomono (Japanese Cucumber Salad)
2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar ( or sweetener
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root
Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.
Makes 4 servings

They taste just like sweet pickles! Yummy. I used liquid aminoes for a milder taste than the soy sauce. ONLY LET THE SALT AND PICKLES SIT FOR 30 MIN! Longer than that and they get too salty.

[metqa]

Spicy Curry Shrimp and Napa
100g raw shrimp
170g Napa cabbage ( use double, this makes a lot of sauce, and is strong flavored)
1/8t xanthan gum, or thickener
1.5T Thai Fish sauce (Maybe less, this is salty)
1/2T Lemon juice
1/4 t Fresh grated ginger(or ginger paste)
1 oz fresh cilantro( about 3-5 sprigs) chopped
1/2 T Red Curry Paste (1T if you want nice and spicy)
1/2c to 1 cup chicken broth (depending on how much sauce you want)
Optional: one 7 oz package of Shirataki Noodles, drained, and rinsed.

Combine the raw shrimp, 1/2 the thai sauce, and the lemon juice, set aside to marinate about 30min. Meanwhile, cut your Napa cabbage and separate the thicker stems from the fluffier leaves. Chop your cilantro.

Combine the second half of the fish sauce, curry paste, ginger, and garlic, and half the chicken broth. Drain the marinate from the shrimp and Add to the other seasonings. Heat in a non stick skillet (Optional: Add the shirataki Noodles Now) and stir till blended well and add the thickener a little at a time till it's starting to thicken. Add the Napa stems, and heat about a minute, then turn of the heat, add the soft leaves and the shrimp and stir for about two minutes, or until the shrimp turns pink and done. Stir in your chopped cilantro. Serve.

Warning It's nice and spicy. I made it with full cup of broth and 3 T of fish sauce and it was too salty and a lot of extra sauce. So I adjusted the recipe down. I think the saltyness made it taste spicier, so even though I put 1/2T curry sauce, I think 1T might still work, but you can add more to the sauce before the veggies if it's not spicy enough. I had too much sauce, so I halved the broth amount. It was great with the noodles. I would also use more napa than i did. I only had 170 g. this could easily make twice as much.

The original recipe is from 99% Fat-Free Meals in 30 minutes. I took out all the other veggies and used Napa cabbage instead, and simplified the process, changing the Turkey in the recipe to shrimp, and adding shiritaki noodles. All the spices are the same though the quantities are different.

[metqa]

Faux Pho Boiled Radishes
Pho is this stuff i get at the Asian Food Market. It's beef flavored paste used to flavor rice or braise meats, make soups etc. I don't know which nationality it claims (vietnamese?) but it's called Nau Pho. It 25 cal per Tbsp and you add it to 3 cups water, it's concentrated. It's kinda sweet tasting too, and it contains some oil.

for those needing to limit the calories, I found the list of ingredients to make plain beef broth taste Pho-like. I boiled my radishes in this and like it alot, I also simmered konjac bits in it to snack on during the day.

a can of beef broth or 2 cups homemade broth
2t of sweetener or less, but don't leave it out totally
2t garlic powder
3t soy sauce or liquid aminoes
1t chili powder
1/2t ginger
1/4t cinnamon
1/4t cloves
ground Black pepper to suit your taste.
I didn't have it but I'd have added 1/4t anise

Bring to a simmer so all the dry ingredients stop floating and mix in well. Taste and adjust the seasoning. this has a sweet and savory taste to it. I boilde my quarted radishes on low for almost 2 hours or until as tender as I want. Before I served myself, I added a bit of thickener to it to make the broth more soup like. I also blended some of the radishes to make it more stew like. You could thin slice your stead and simmer it in this faux pho broth. I'm sure it would go great garnished with cilantro!
The first pic is quarted radishes with some blended,thickened and served with simmered konjac root jam. the second pic is just the radishes boiled in the broth, no thickener or other ingredients. BF ate one and said "This is not a potato, so why does it taste like one?" I boiled them a long time and they were very tender, but of course not starchy like new potatoes. If you are really desparate, you could boil them in straight water and salt and eat them with pepper and butter flavored salt like new potatoes.

[metqa]

Originally posted March 2, 2009, during a Heavy Snow Storm . . .

Power Outage Curry Cottage Cheese
I know, I know! this is too simple to post. But I had no idea I could do this till I was stuck in a snow storm with no power and raw chicken for dinner!

1/2cup of cottage cheese from the non working fridge
fumble in the dark with a flash light for: salt and cracked black, onion and garlic pwdr, don't spill the liquid aminos, and don't sneeze the nutritional yeast, and don't inhale the curry powder. Mix as much or as little as you need to get a nice strong chewable flavor, then fish out a spoon and do your best to line the warm lettuce leaves with your lumpy spicy concoction, and try not to spill or rub your eyes with the Red Hot Hot sauce as you dribble it along your glowing white line of curry curds.

Light a candle, cause you'll want both hands to wrap these leaves up like a burrito and dig in! I hated cottage cheese until that night, Now I CAN'T STOP WANTING THIS!!!!!!
. . .
. . .
. . . Oh, Yay! The Power's Back on!

[metqa]

one can of plain tomato sauce
Allowed amount of shrimp
Favorite spices but I used
Lots of garlic and onion powder
Basil, celery salt, and bay leaf

Heat sauce on stove till gently bubbling. Stir in seasonings and let simmer 5-10 min, or as long as you can stand. Taste for flavor and adjust seasoning. While that is simmering Cook your shrimp in salted water and chop most of them up. Or if you like you can Peel and chop the shrimp raw and cook the shrimp directly in the Tomato soup for more flavor in the shrimp itself.

Garnish with a few whole shrimp and an additional shake of basil and serve. Tastes good with a grissini to munch on between spoonfuls but don't crumble it into the soup. grissini doesn't hold it's crunch in soup.

[metqa]

Napa Salad with shrimp & apple
Napa Cabbage allowed amount (16cal/100g)
100g shrimp, cooked (measured raw)
1 crisp apple ( ambrosia, fuji, honeycrisp or granny)
3T rice vinegar
2T sweetness
2T soy sauce or liquid aminos ( I used half of each)
1 clove garlic, crushed
1/2t ground fresh ginger
1/4t cayenne pepper
1t lemon juice
1/2t onion powder
a sprig of cilantro leaves, chopped finely
Optional: red pickled ginger slivers for flavor and color

slice the napa leaves down the middle then chop the thick stem into bite size pieces and shred the fluffy leaf tops. set aside. Peel and core your apple. Quarter it and slice it thinly into bite size pieces. Splash with the lemon juice and set aside. Chop the shrimp into smaller pieces and/or leave some whole for looks.

in a bowl, combine the vinegar, sweetener, soy sauce, garlic, ginger, cayenne, onion pwdr, and chopped cilantro. stir to combine. You can either toss this in a big bowl with the rest of the ingredients, or take the easy route: put cabbage, apple with lemon juice, and shrimp ( and red pickled ginger for color) in a gallon size bag and pour dressing over. Seal and toss vigorously to coat all pieces.

Serve immediately or chill for an hour. the leafy bits may wilt some but not a lot.

This can also be served with Shirtaki Noodles for more volume. In that case mix it all together and let chill so the noodles can absorb some flavor.

[metqa]

Steamed Radishes
Red Radishes
Water
Salt
butter flavored salt substitute
Buttery Garlic Sauce (see recipe room)
Dry parsley

Wash and trim radishes. cut into halves and quarters depending on size. Place in glash dish with 1/4 cup water in bottom. sprnkle liberally ( or sparingly) with salt or potassium salt. Cover with plastic wrap and poke one neat hole for ventilation. Nuke for 10 min on high. Be careful of steam when removing. Transfer radishes to a warm plate after sampling a couple of pieces for done-ness. Warm 2 table spoon of buttery garlic sauce and pour over radishes, sprinkle some butter flavored salt if it needs more flavor. Garnish with a few shakes of dry parsley and serve.

Baked Flounder

In a piece of foil place your flounder flat in the center. splash with a dash of soy sauce, a sprinkle of salt, and a splash of lemon juice. Make a pouch with the foil and fold down the top and sides for a tight seal. Bake at 450 degrees for 4-6 minutes. Be careful of steam when opening. With a spatula, transfer the delicate fish to a warm plate. Garnish with Parsley and serve immediately.

[metqa]

Twice Baked Daikon

200g of White Icicle Daikon Radish
pinch of salt
1t chicken broth powder
1/4 teaspoon butter extract
black pepper to taste
Paprika powder to sprinkle on top

Slice the daikon into easy to handle rounds of about an inch. Use your vegetable peeler to peel and clean the outer skin of each round piece. Use a slicer or grater to shave/grate the rounds into a microwave safe bowl. sprinkle a pinch of salt on the grated radish and toss well. ( another option is to half fill the bowl with salted water, swish it all up then pour off the salty water, enough salt will remain with the clinging water without being too much salt) if you don't swish with salt water, add a scant teaspoon of water and seal with a microwave safe plastic wrap. Poke a tiny hole and nuke for 4-5 min. (watch to make sure it doesn't dry out in a more powerful microwave) Let cool and taste for doneness. Nuke more if necessary. use the back of a spoon or whatever device you have to mash the radish slightly to the consistency you want. Add the chicken powder, pepper, (nutritional yeast give a more cheesy flavor but add a lot of calories 47/T, I used a teaspoon) and place into an oven save bowl (I shaped some foil around a bowl and used that. Sprinkle with paprika and place in the oven at 450 for about 10 min. Mine came out very moist and i liked it, but you can cook it longer to dry it out more. If you choose , broil it darken the paprika.

This was served beside baked flounder with blackened seasoning.

[metqa]

I have a positive review of a low cal product. The Walden Farms Blue Cheese Dressing. I give it 4 thumbs up out of 5.
the consistency is of course runny since it is mostly water and no fat or starch to thicken. It uses vegetable gums, but doesn't seem to have that gummy mouthfeel but it helps it to cling somewhat. The flavor tastes like watered down blue cheese (the kind I'm used to you could turn upside down and it wouldn't pour! ) but it has plenty of flavor so it's not weak. Kinda tart like blue cheese. I think having this plain over lettuce would leave you wanting, but it makes a nice start for adding spices or a nice pourable finishing sauce to liven up an entree.

2T walden farms blue cheese dressing ( 1 serving)
1t Braggs Liquid aminoes or soy sauce
1 t Nutritional yeast (optional and high caloric, 1t =15 cal)

This made a very nice dressing for my sliced cucumbers. I doubled it to pour over my 2Minute Grilled chicken. Dipping the chicken in this sauce, I felt no deprivation at all. I suggest you try it.

[metqa]

It's one of my soft boiled eggs topped with a half oz sprinkle of shredded cheese, atop an oopsie roll made with cottage cheese.

Soft Boiled Egg. Heat a pot of water till boiling, Dunk a dozen eggs in a fry basket into the hot water and turn off the heat. Let cool to room temperature. Lift Fry basket and refrigerate eggs. That's how I ended up with a dozen soft boiled eggs.

Oopie Rolls
3 eggs separated
3 oz cottage cheese
pinch salt
pinch tartar sauce
pinch xanthan gum (optional)
Optional seasoning like onion or garlic powder

Mix the cottage cheese with the 3 egg yolks and other flavored seasoings . Set aside.

Add pinch of salt to egg whites and whip for 2 min on medium till foamy and white. Add pinch of tartar sauce and xanthan gum. Beat on high 2 min till stiff. Scoop a spoonful of meringue and add to the yolk mixture to lighten

Pour yolk mixture into whites and gently fold in till just streaky. Mound 6 mounds on a parchment lined baking tray and cook at 300 degrees for 30 min. or til brown on top and bottom and not overly wet in center.

Let cool completely on cake rack before storing in an open zip lock bag for circulation and moisture control. I let my cool and dry overnight in the oven on the rack.

[metqa]

4 eggs
2 oz cheese
onion pwdr
garlic pwdr
Chicken broth pwdr
parsley flakes
Nutritional Yeast
paprika
Palm oil or cooking spray



I took 4 eggs and instead of skillet scramblin' 'em I blended it all up with onion and garlic powder and salt, a wee bit of chicken powder, parsley flakes and nutritional yeast, and divided them amongst the 6 muffin top wells in my muffin top pan. I took 2 oz of cheese and divided that up too, sprinking it right into the gooey yellow liquid.

I sprinkled a little paprika on top and set them in the oven right next to the oopies for the remaining 12 minutes. (forgot to mention, I oiled the pan with Spectrum Non-Hydrogenated Palm Oil Shortening, Natural and Transfat Free,Shameless Plug for the product)

They came out lovely and practically jumped right out of their cups, thanks to the palm oil. but I forgot the spinach!


Buttery spinach - 2 servings
1 T coconut oil and a drop of butter flavored extract ( or 1 T Butter)
60 g chopped fresh spinach or however much you want
1/2 oz shredded cheese of choice ( mozzeralla or feta would be nice)
favorite seasonings to taste
Splash of plain water or chicken broth

a tablespoon of coconut oil and a drop of butter flavor extract ( Butter is frozen solid and I'm impatient) some onion and garlic powder (my favorite seasonings) and a touch of salt and a splash of plain water. on medium just keep turning the spinach leaves , 60 gram worth, into and out of the water in oil till they get coated and slowly wilt to your satisfaction. Halfway to satisfaction, add half an oz of shredded cheese and stir in. It will blend with the remaining oil and make a sort of cheesy glazey sauce. The sandwich will be easier to eat if you chop the fresh spinach before wilting it.

Peel off you oopsie from the parchement paper, put an egg pattie on it and top with half the cheesy spinach. Put the second bun on top, Squish and enjoy. This doesn't need mayo, it's oily enough to slide down the gullet easily, but mayo would be a nice flavor if you're wanting. A very mild but flavorful egg sandwich. It would be great for breakfast.

Repeat all instructions for the second sandwich with the rest of the spinach. Yumster!!

[metqa]

Rare Ribeye on Electric Counter Top Grill

Ribeye Steak size of your choice about 1-1.5 inch thick
onion pwdr
garlic pwdr
Cracked black Pepper
Meat Tenderizer and Seasoning (optional)
Salt


Sprinkle steak liberally, on both sides with dry onion and garlic seasonings and fresh cracked black pepper and Meat Tenderizer and Seasoning. Let rest covered for 15 minutes while you preheat the electric grill for the same 15 min. Meanwhile, Core and slice your apple into thin bite sized slices and arrange them around the rim of the plate. A warmed plate is ideal.

The grill should be water droplet sizzling hot.

Set a timer for 4 minutes. Lift grill top and quickly place steak and close the lid. Start timer. Don't press or lift grill top till timer sounds. If you like it more medium rare, cook for an additional minute or two.

Remove from grill to a warmed plate, in the center of the apples. Top with glorious amounts of butter while still hot, so that it drips down the sides.

Serve immediately, Between bites of succulent tender steak, pick up a slice of apple and dip it into the gloriously buttery meaty juices you produced when you sliced the steak. Take a bite of steak, then enjoy a sensuously sweet and savory taste of steak-flavored butter dipped apple. MMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmm

Oops the pic was before the copious amounts of BUTTAH

[metqa]

Sorry No Pic, but it looks like Dark Brown Tea!

1 serving of hot chai tea ( I used 8 ounces of water instead of 6, cause chai is spicy to me)
1 T cocoa powder ( I use Hershey Dark, 5 Cal/Tablespoon)
1/2t skim milk powder ( or 1t if you want to use the full days allowance of milk)(1T skim milk is 10 cal so 5 cal for half)
sweetener to taste. ( I used 4t equiv, and a Tablespoon of chocolate flavored SF coffee syrup, plus the cocoa batter was already sweet all these sweeteners were zero cal)

10 calories for the serving( if your sweetener is not zero cal add the extra cals to this number)

the hot water brings out the best of the chocolate flavor from the cocoa powder. It tasted good without the milk powder, I just added to taste the difference. Very rich. and very satisfying.

[metqa]

]Omelet Over Easy
[COLOR="DarkOrange"]For those of you who like the runny yolk of over easy but not the rubbery texture of the white, and for those who like the full flavor of scrambled but want the rich pure taste of yolk.[/COLOR]

This recipe contains [COLOR="Orange"]egg[/COLOR], [COLOR="Orange"]cheese[/COLOR], and onion, plus any oil you choose:

1/4 med onion sliced thinly
2 eggs
1 oz cheddar
cooking oil ( i recommend bacon fat)
seasoning for the egg

[COLOR="DarkRed"]Melt the oil in the skillet on medium high and set the onion in the skillet in a single layer to brown and crisp.

Meanwhile, separate at least one of the eggs and set the yolk aside. You can separate both of the eggs if you want more yolk center. Scramble the whites ( or the whites and one egg) with seasoning salt, pepper, etc. to your taste.

When the onions have browned and start to turn crisp, sprinkle half the cheddar into the pan over the onions, it will begin to melt immediately. Pour the scrambled egg into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook. Do this all around the skillet till there is very little liquid egg left on top. Sprinkle the rest of the cheese on top and gently add the yolk off center. Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside. Let it heat a minute longer to warm and set the center, then slide onto your serving plate.

You'll have the rich blended flavor of scrambled egg speckled with crispy sweet onion and sharp cheese, but when you cut the center a pool of warm rich yolk will burst forth inviting you to dip your scrambled portion and sigh in over easy delight.[/COLOR]

[metqa]

Here is the Chicken Recipe for Crispy Skin Chicken:

* One 2- to 3-pound farm-raised chicken
* Kosher salt and freshly ground black pepper
* 2 teaspoons minced thyme (optional)


* Unsalted butter
* Dijon mustard


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.