Stuffed Mushrooms

Here is a dish I made up recently to bring to a party. It makes good, portable finger food.

Time: 45 minutes

• 20 large white mushroom caps
• 1/2 C chopped mushroom stems
• 1/4 C chopped onion
• 2 cloves garlic, minced
• 3 Tbsp marinara sauce
• 1 sun dried tomato, chopped
• 2 tsp dried basil
• 6 oz leftover turkey, shredded finely
• 3 Tbsp pine nuts

Remove the stems from the mushrooms by applying sideways pressure until they break off at the base. Chop the stems, then set them aside for later use.

Apply a bit of olive oil to a baking pan, then bake the mushroom caps open side up for around 7 minutes at 350 degrees.

Meanwhile, heat a small saucepan and add 2 tsp of olive oil. Saute the onions and garlic for 2 minutes, then add the chopped mushroom stems and sun dried tomato. Once the mushrooms have browned slightly and become soft, add the marinara sauce, basil and turkey. Mix well, simmer on low.

Remove the mushrooms from the oven. They will have shrunk some, and will be filled with water. Carefully pick up each 'shroom, dump out the water, then return them to the baking sheet. Spoon some of the turkey mixture into each mushroom cap and top with the pine nuts.

Return the stuffed 'shrooms to the oven, bake for around 7 minutes longer. They can be served warm, or chill them in the refrigerator and serve them later.

Zone info: 10 servings at: 1/2 block protein, negligible carbs and fat




"Breaded" Clams

Living near the sea, I sometimes get delicious razor clams when I go home to visit my parents. They usually get passed along to me, as they don't like to go thru the trouble to prepare them. Go figure....

Clams can be tricky to cook, the key is not to cook them long! I get my clams already shelled, so this is pretty quick and easy to prepare. Look in better markets for good quality clams.

• 1 lb shelled clams
• 1 1/2 C ground almonds (I use pre-ground almond meal from Trader Joe's)
• 2 tsp pepper
• 2 tsp sea salt
• 2 eggs
• olive oil

Crack the eggs into a bowl, add the salt and pepper, then beat well. Spread the nut meal on a plate. Then, wash the clams. Dip the clams in the egg mixture, then roll them in the nut meal. Set them aside until all of the clams are breaded.

Add some olive oil to a skillet and heat over a fairly hot burner. Cook each clam for no more than 30 seconds per side. If you overcook the clams, they will turn tough as leather! Be careful. Serve them hot!

Zone info: 4 servings at ~ 4 protein blocks, 8 fat blocks


Kale with Hoisin Sauce

The Hoisin sauce adds a Middle Eastern flavor to this basic veggie dish. Look for a wheat free sauce.

Time: 15 minutes

• 1 bunch kale
• 1 shallot, sliced
• 3 Tbsp wheat free Hoisin sauce
• 1 Tbsp olive oil

Remove the tough stems from the kale, then chop the leaves well. Saute the shallots in the olive oil over medium heat for around one minute, then add the chopped kale. Cover and continue to saute, mixing often, for 3 to 4 more minutes. Add the Hoisin sauce, toss well, and cook 2 to 3 minutes longer. Serve hot.

Zone info: 2 servings at 1/2 carb block, 4 1/2 fat blocks (use an appropriate quantity of oil to meet your fat requirements)




Quick Spinach

Time: 4-5 minutes

• 1 bag spinach leaves
• 1 tsp olive oil
• 1 tsp toasted sesame oil
• 1/2 Tbsp sliced garlic
• 1/2 Tbsp dried onion
• 1 tsp thyme
• pepper

Heat the oil in a large skillet. Add the garlic and seasonings, saute for 1 minute. Add half of the spinach, mix well, then continue to add the remaining spinach. Cook until partially wilted, don't over do it.

Zone info: 1 serving at - 1/2 carb block, 6 fat blocks (use an appropriate quantity of oil to meet your fat requirements)


Sautéed Zucchini

Time: 15 minutes

• 2 small zucchini
• 1/4 C either sliced shallots or red onion
• 2 cloves garlic, sliced
• 2 Tbsp olive oil
• Dill
• pepper

Slice the zucchini crosswise into small discs about 1/4 inch thick. Slice the shallots or onion and garlic.

Saute all of the ingredients together in a medium pan with the olive oil. Add dill and pepper to taste. Stir and turn often, cooking for 5 to 7 minutes. Try not to allow too much browning. Enjoy warm, or use leftovers in salads.

Zone info: 2 servings at - 1 carb block, 9 fat blocks (use an appropriate quantity of oil to meet your fat requirements)