F
________________________________________________

FISH

Halibut or any firm white fish
1 tsp Dijon mustard (check the ingredients to make sure they follow protocol)
1 clove garlic, minced/crushed
1/4 tsp onion powder
1 grissini crushed to a fine powder (Phase 3 B)
juice of 1/2 lemon
S&P

Blend all ingredients (except fish) to form a thick paste coat top of fish with mixture bake at 375 until fish is thoroughly cooked. Broil for the last few
minutes for a crispy crust. (for P3~ I'll make this, using a larger portion, and adding Parmesan cheese to it. Mmmmm)  -by Janet


MUSHROOM CRAB CHEESECAKE

Crust:
1 and 3/4 cups fresh french bread crumbs / Pretty sure you can use course ground flax meal instead
1 cup freshly grated Parmesan cheese
6 tablespoons melted butter
Preheat oven to 350 degrees. Combine the bread crumbs, Parmesan cheese
and butter and press mixture into bottom of a 9 inch spring form pan.
Bake at 350 degrees for 10 minutes.

Filling:
4 (8 ounce) packages of cream cheese, softened
4 eggs
1/2 cup heavy cream
2 cups of crabmeat, drained picked through well for shells
1 cup grated smoked Gouda cheese
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as oyster and stemmed shitake)
2 teaspoons salt
1 teaspoon ground black pepper 1/2 cup chopped fresh parsley
1 French baguette, sliced and toasted

-Heat oil in a heavy skillet over medium-high heat. Add the onion and bell pepper and saute for 2 minutes. Add the mushrooms and saute until the liquid evaporates and mushrooms begin to brown (about 10 minutes). Set aside.
-With an electric mixer, beat the cream cheese, salt and pepper until mixture is smooth and creamy. Beat in eggs one at a time and then whip in the cream. Nest mix in the vegetable mixture, crabmeat, Gouda cheese and parsley.
-Pour filling over crust and place cheesecake on a baking sheet. Bake at 350 degrees until cake puffs and browns on top but center moves slightly when pan is shaken (about 1 and 1/2 hours). Remove from the oven and cool on a wire rack after loosening the cake from the pan edges with a sharp knife. Don't remove the rim. Serve either chilled or at room temperature      -submitted by Randa


RED LOBSTER SEAFOOD CHILI

1/4 cup Olive oil
2 cups Chopped onions
2 Leeks, white only, trimmed
1 large celery stalk, chopped
8 Garlic cloves, minced
5 teaspoons Dried oregano
35 ounces Italian plum tomatoes,
16 ounces Clam juice
2 Dry red wine
1/2 cup "Santa Cruz Red Chili Paste"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 Red Bell peppers, seeded
12 Littleneck clams
12 Mussels, scrubbed
1 1/2 pound Scrod or lean white fish
12 large shrimp, peeled, de-vein
3/4 pound Bay scallops
1/2 cup Minced fresh cilantro

-Heat oil in heavy Dutch oven over low heat.
-Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.
-Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne.
-Bring to a boil, skimming occasionally.
-Reduce heat and simmer, partially covered, for about 1 hour, skimming.
-Mix in bell peppers. Simmer uncovered for 20 minutes.
-Cool. Refrigerate overnight.
-Bring chili to a boil. Adjust heat so that liquid simmers briskly.
-Stir well and adjust seasonings.
-Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes.
-Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute.
-Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
-Ladle chili into bowls. Top with cilantro.     -submitted by Randa

K
________________________________________________

KETCHUP

 1 (28-oz) can whole tomatoes in puree
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar / there is a brown sugar substitute available
1/2 cup cider vinegar
1/2 teaspoon salt
Puree tomatoes (with puree from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat,
stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).   -submitted by Randa

M
________________________________________________
  

MAYONNAISE

To scale this recipe up or down, the ratio is one yolk per cup of oil

Ingredients
1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil

How to Make Homemade Mayonnaise:
Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color. Mix in the vinegar. While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil. When finished, the mayonnaise will not be as thick as store bought
mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt,
sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.
Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.   -submitted by Randa

S
________________________________________________

SAUCES

ALFREDO-STYLE SAUCE

Ingredients:
1 medium-sized onion, finely chopped
2 small garlic cloves, minced
1/4 cup dry white wine or dry sherry
1 Tablespoon butter
1-1/2 Tablespoons cornstarch
2-3/4 cups 1 percent fat milk
1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)

Preparation:
In a 12-inch nonstick skillet, combine onions, garlic, wine, and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or
until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Yield: 4 servings   -submitted by Randa
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
SIDE DISHES

Spaghetti Squash Au Gratin
6 Servings

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

Submitted by Annie
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

SOUPS/STEWS

MULLIGATAWNY SOUP
(6 servings)

Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour / vital wheat gluten/ flax meal/ almond meal
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice / cauliflower rice/ tvp / or skip this ingredient
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated / half & half or light cream

Directions:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.

Amount Per Serving Calories: 225 | Total Fat: 15.9g | Cholesterol: 63mg

T
________________________________________________


*SPICY TOFU
(ifood.tv)

Onion
Hot Pepper
Red Bell Pepper
Mushrooms
Ginger paste
Garlic
Tofu
Salt
Soy Sauce
Sesame Oil
Korean Ketchup (Ssamjang)
Rooster Sauce (Garlic Chile Sauce with rooster on label)
Green Onion
Optional sesame seeds

Add a small amount of oil to a pan then saute Onion, mushrooms, ginger, garlic, hot pepper and Bell pepper. Then add Tofu, salt, soy sauce, sesame oil, Korean Ketchup and keep mixing. Add green onion (Optional sesame seeds) remove from heat.                 -submitted by Randa

Z

APPLE-NUT BREAD (can also use zucchini*)

1 stick butter, softened
2 c. Stevia
4 eggs
¼ c. sour milk or yogurt
1 Tbsp. Vanilla
2 teas. Soda
1 tsp. Salt
1 Tbsp. Cinnamon
4 c. flax meal
4 c. diced apple*
1 c. chopped walnuts or pecans

Mix butter, Stevia, eggs, sour milk, vanilla together. Add soda, salt, cinnamon, flax meal. This mixture will thicken up very fast. Add apple and nuts.
Divide into 2 greased bread pans. Bake 1 hour.
This bread will fall somewhat, so it is very moist, but if not baked long enough it will be very doughy.
*If using zucchini, peel and cut a large (15” long) in half. Scrape out the seeds, chop into small chunks. Put in plastic bag and pour 1/3 c. lemon juice and marinate for at least ½ hour. Drain and use like apple in recipe.

“APPLE” PIE (made from zucchini)

1 large zucchini ( to make about 10 cups thinly sliced)
1/3 cup lemon juice
1/3 cup water
2 10-inch deep dish pie crust
1/2 cup flour
1 cup Stevia
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash salt

Peel zucchini and slice in half lengthwise.
Scrape out soft center and seeds, and slice thin.
Combine lemon juice and water.
Put sliced zucchini and lemon water into a deep skillet with a tight-fitting lid, and simmer, stirring often until zucchini is limp& opaque.
Volume will reduce by about half.
Drain but do not rinse.
Leave over sink to continue to drain.
Fit bottom pie crust to pan.
In large bowl, combine flour, Stevia, cinnamon, nutmeg, and salt.
Add zucchini slices to bowl and toss to mix well.
Put zucchini mixture in pie shell.
Put top crust over, seal edge. Poke vent holes in top crust.
Bake in preheated 400 degree oven for 45 minutes.

*This recipe may also be used to make “Apple” Crisp…do not use a crust, put zucchini mixture into greased 8x8” pan and make a crumb topping instead:
1 cup flour
1 cup Stevia
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup margarine
Mix all dry ingredients. Cut in margarine. Put all crumbs on top before baking.

ZUCCHINI BREAD

3 cups flax meal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups Stevia
1 Tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Spray two 8 x 4 inch pans with non-stick spray. Preheat oven to 355 degrees F. Mix flax meal, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and Stevia together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(When baking with flax, the bread will usually fall if not baked long enough. Even if it IS baked long enough, it may STILL fall. It’s going to be ok, but just very heavy.

------------------
Submitted from: http://simeonsprotocol.org/profiles/blogs/lock-your-doors-it-s-zucchini-season

© 2009-2011 KetoMist.com / HCG Clinic USA