Tippin' the Scales


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Catch of the Day – Salmon

catch-of-the-dayGrilled Salmon

Makes 4 servings

Prep: 10 minutes
Marinate: 60 minutes
Cook: 10 minutes

Shopping List:

  • 55 gr or ¼ cup brown sugar
  • 60 ml or ¼ cup olive oil
  • 60 ml or ¼ cup soy sauce
  • 4 gr or 2 teaspoons lemon pepper
  • 1 gr or 1 teaspoon dried thyme
  • 1 gr or 1 teaspoon dried basil
  • ½ gr or 1 teaspoon dried parsley
  • 1 gr or ½ teaspoon garlic powder
  • 4 x 170 gr or 4 (6 ounce) salmon fillets

moot-zalmTO MAKE:

  1. Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag.
  2. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag.
  3. Marinate in the refrigerator for at least 1 hour, turning occasionally.
  4. Preheat a grill for medium heat, and lightly oil the grate.
  5. Remove the salmon from the marinade, and shake off excess.
  6. Discard the remaining marinade. (But read the note too!)
  7. Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

Note: Set some of the marinade aside and simmer it on the stove for a few minutes then spoon it over the top of the finished salmon.

ENJOY !

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141218-CotD-Grilled-Salmon


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Sleep…

I haven’t slept in a week, or it feels like that.  So tonight, just after midnight, I drank a whole bottle of red wine, Valpoliciella just to get some rest in my head and to sleepp. Tell you more of it later…

two hours have been gone… and I’m still, or again, wide awake. Sleep is still not upon me and i don’t know what is keeping me up and awake. Maybe i shouldn’t think about it, but somewhere in the back of my mind ik creeps back.

Mum has been gone now almost 6 weeks, i’ve been writing half of the thank-you notes, Big Sis did the other half.

Also i promissed my domestic help to clear my bedroom of all the bags with papers. They moved back to the livingroom, where they were stored till early this morning. The rest of this week i cleared my bedroom of all the junk that was stored there. Twelve years of being a webmaster for the Guild. I threw it all away, discs with photos, paperwork nobody was interested in… In a way i’ve got more space. Only the boxes under the bed have to be sorted, but that can wait till an other time.

The cupboards have been reorganised, summer clothing on one side, regular clothing on the other side. Blankets on the top shelves, cushions on a lower one. on Saturday morning i attacked the bags in the livingroom.  As i said before, 12 years of my life ended up in trash bags… in all ten trashbags ended up in the underground containers, but also five regular bags with assorted junk.

Clearing the house is one thing, clearing my mind is another, or is it the alcohol speaking?! I’ve made some mistakes, these past few weeks/months/years who knows, turning people away I liked very much, by saying i liked my lifestyle being alone, while i needed a hug or more in the mean time. Being a Capricorn isn’t easy, being human neither.


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Comfort Food #6 – Soup

Tippin-Comfort-Food Ham and Potato Soup

Makes 8 servings

Prep: 20 minutes
Cook: 25 minutes

Shopping List:

  • 540 gr or 3½ cups peeled and diced potatoes
  • 40 gr or ⅓ cup diced celery
  • 55 gr or ⅓ cup finely chopped onion
  • 85 gr or ¾ cup diced cooked ham
  • 770 ml or 3¼ cups water
  • 1 gr or 2 tablespoons chicken bouillon granules
  • 3 gr or ½ teaspoon salt, or to taste
  • 2 gr or 1 teaspoon freshly ground white or black pepper, or to taste
  • 70 gr or 5 tablespoons butter
  • 40 gr or 5 tablespoons all-purpose flour
  • 475 ml or 2 cups milk

milk_1888279cTO MAKE:

  1. Combine the potatoes, celery, onion, ham and water in a stockpot.
  2. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
  3. Stir in the chicken bouillon, salt and freshly grounded pepper.
  4. In a separate saucepan, melt butter over medium-low heat.
  5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
  6. Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
  7. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  8. Stir the milk mixture into the stockpot, and cook soup until heated through.
  9. Serve immediately.

Note 1: When you don’t care for cooked celery use a little celery seed.

Note 2: Use this recipe as a base also, with many variations , such as… no meat at all, Italian sausage & extra onion, diced chicken breast & (pre-steamed) broccoli, just to name a few. Add some chopped carrots for color and flavor.

Note 3: Like your potato soup a little bit thicker than it turned out? Mash the veggies real lightly with a potato masher and add some instant mashed potato flakes to thicken it up a bit!

ENJOY !

Amount Per Serving
Calories: 195
Total Fat: 10.5g
Cholesterol: 30mg
Sodium: 394mg
Total Carbohydrates: 19.5g
Dietary Fiber: 1.9g
Protein: 6.1g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141211-ComfortFood-Ham-Potato-Soup

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