From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."
Great, healthier substitute for chips! I love the crunch, Very helpful with those crunchy food cravings that often accompany the early stages of trying to eat better. The spices can be altered to your own tastes. You can go as simple as salt, or prepare the curry-style mix I use here. (Thanks Kari!) The spice list I give makes enough for --3 batches.
This was one of my favorites before beginning my low sodium journey. For those of you with normal blood pressures and a tolerance for sodium, this recipe comes from Brella's at the University of Kansas. It is listed as one of the 32 best college foods in the country, and let me say, from personal experience, that this is simply amazing!
This is NOT a low sodium food!
A great way to use leftovers. My family love these for lunch with a simple tossed salad. They also make a good main meal served with fresh vegetables. Using seasoned breadcrumbs always adds that little extra. I've made small balls to take along to bring a plate nights.
I've been making these forever!! The list of ingredients seem so simple, but the flavor is amazing. You don't know what you're missing if you haven't made these. They were given to me by a friend and I make them often for home and I bring them to potlucks. They're my kids favorite dish.
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted.
Braising tenderizes and mellows the peppery taste of the radish.
Supposedly, this recipe was the winner in the 1996 Alaska State Fair National Best Spam Recipe Contest. I have not tried it, but I am posting the recipe in light of a recent thread about Spam in "Community Discussions – Everything Else".
Another one from the Toronto Star's Chef's Showcase from the 80s. Made it as part of dinner tonight and it ended up to be our dinner. Oh well, I don't have to cook tomorrow! And I have leftover crostini for lunch. Recipe by Chef Michael Bonacini.
Ooh la la, these mushrooms will excite your tastebuds in every mouth watering bite. So many flavors, balanced to perfection inside a juicy white button mushroom. Great for brunch, an appetizers served as an entree tossed with pasta.
We had a luau for my step-daughter's 5th birthday and we found a recipe for Luau Smokies on the internet. We messed around with it a bit and this is what we came up with. We used 2 packages of Lil' Smokies like the recipe suggests but next time we will be doubling that amount. These things disappeared really quickly. They have a good balance between tangy and sweet and they really go well with the rest of the luau food. The best thing is that after it's cooked, you just throw it in a crock pot and forget about it!