A big salad

Cabbage

Mushrooms

Parmesan
Corn


Black Beans
Raisins


Dressing:

Mayo
Lemon juice
Honey
Pepper flakes
Other Seasoning
Pinch of Salt

A snack- fruit and nuts

I liked this
Pears

Raisins and peanuts (honey roasted)
The end

Stir Fried Pak Choi

Sis this is what I did with the white stalks
Stir fry with adequate seasoning

Add Egg Yolk....

Tiny bit similar to egg foo yung

I Can't Deal With Cod

I made great cod and pak choi.
I stir fried everything.
Great.

Except I don't know what to do with cod except deep fry in batter to make fish and chips.
When you try to sautee cod it becomes so chewy so fast!!
ARGH!!!

So frustrating.
Fish is supposed to be easy!
The pak choi was delicious though....

Gladys Knight Chicken and Waffles

Yes she has a Chicken and Waffles restaurant.
She owns it with Ron Winans

I was only mildly surprised because I didn't think it would be a chicken and waffles...
They have EVERYTHING in Atlanta.

When I visited I had to get a pic of it even though I didn't eat there.
I hardly eat out very much anymore because of my low carb eating and I can't have salads every time

Fruity Snacks

So I went to Publix and got these great fruits on sale.
The strawberries are so sweet.

I had to call sis and tell her...
We NEVER have luck getting really sweet strawberries. They are always kinda tangy!
The blueberries I haven't touched as yet..

They are sis' favorites.
To me..they are just ok.

Preparing the Pak Choi

Separate the stalks

Wash

Cut stalks to separate leafy portions

Cut up

Ready portions of leaves and stems

Leaves cook faster than stems

Spicy Eggplant Souflee

Ingredients

1 large eggplant

1 tablespoon unsalted butter plus additional for buttering tin
2 1/2 tablespoons all purpose flour
1tbsp crushed red pepper flakes
1teaspoon Italian seasoning
2 tablespoons fat free sour cream, mixed with 5 tbsp water (emulsion)
1 tablespoon crumbled feta cheese
1teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
2 egg whites

2 egg yolks

Method For Eggplant
Cut end off eggplant.

Chop into 1-2 inch pieces

Fry for 6 minutes in hot seasoned oil

and

Boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender.
Drain and mash.

Set aside.


METHOD for souflee
1. Butter baking tin.
2. Dust bottom with flour mixture, knocking out excess.

3. Sprinkle bottom with a little of the Parmesan Plus
4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
5. Add flour and crushed red pepper flakes
6. Cook, stirring, 2 minutes.
7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
8. Transfer to a bowl with the eggplant and mix

Add cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, after tempering (adding eggplant mixture slowly so egg does not curdle- see pic)

stirring until mixture is well blended.

9. Cool to room temperature, about 15 minutes.
10. Meanwhile, put oven rack in middle position and preheat to 350°F.
11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiff

peaks.
12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.

13. Spoon baking tin.

14. Bake soufflé until puffed and golden,
Bake for 30-40 minutes at 350°F or until a knife inserted in center comes out clean.15. Cool in pan on a rack just until warm.

Pak Choi
I don't know how I want to cook it yet so I am looking up some recipes.

From the looks of things i am probably gonna cook it my usual way.
Stir fry

African Roasted Lamb

It's African Roasted lamb because of the combination of seasoning I used
Marinated overnight

Baked at 325 for one hour uncovered
Roasted at 425 for 20 minutes.

So So good.

From a movie set chef

Garden Veggie Fish Kabobs
____________________________
1 lb fish filets (codd or haddock) cut into 1 inch cubes or how ever chunky you'd like.
1 medium zucchini cubed or 1 inch pieces
12 cherry tomatoes
12 fresh mushrooms
1 medium green pepper, cored, cut into 1 inch pieces
6 Metal skewers DUH!

Sauce:
1/2 cup butter or marg, melted
1/4 cup teriyaki sauce or soy
2 tbsp lemon juice.

Prep grill, place coals to one side. Heat until coals are ash white. Make foil drip pan, placing opposite of coals. Fix kabobs, brush with sauce, and place on grill over drip pan. Grill and baste for 10 to 20 minutes. Serve with remaining sauce or make addtional.



Chicken Veggie Bundles
_________________________________
3 whole boneless chicken breasts, skinned and cut in half.
3 tbsp butte or marg, melted
2 large carrots, cut into strips.
1 large zucchini, cut into strips
1/2 tsp salt
1/4 tsp rosemary leaves, crushed
1/4 tsp pepper
6 slices of bacon
1/4 cup brandy or chicken broth
1/4 cup of chicken broth

Sauce:
1/4 cup reseved pan dripings or a healthier chicken broth
1/2 cup sour cream
1 tbsp AP flour


Heat oven to 350. Flatten each chicken breast half to 1/4 of an inch thickness in between 2 sheets of wax paper. In medium bowl combine butter, carrots, zucchini, salt, rosemary and pepper. Divide mixture evenly between flattened chicken breasts and roll. Wrap1 slice of bacon around chix bundle and secure with a pick. Do this over until you've got yourself some nice bundles, and place in a 13x9 baking pan. In a small bowl, stir togther brandy and chicken broth, or you can omit the brandy if you'd like and just use the latter. pour over chicken and bake for 35 to 40. When they ar edone keep warm and Use the pan juices, plus enough chicken broth to equal 1/4 cup. Stir together sour cream and flour with the juices and cook over meduim heat until thicken making sure to stir so it wont burn. Serve over bundles or as a dipping sauce.
Sounds kinda yummy huh?

Yummy soon food

Ok I am gonna splurge and have these carbs.
Plantains (starchy vegetable)

I put them to ripen and when they are far gone I am going to fry them and eat thm and tell you all about it
Yum
Tee Hee :)

Ok seriously.
I bought them at the store green and set them in the pantry to ripen. It's been a week so far, I am thinking a couple more days to perfection.
When I fry them they will be sweet and caramelized and delicious. I will eat them with chicken and coleslaw...mmmmm

Snacks

Raisins and Prunes
Those were my snack staples for a while until the prunes started to make me ill..Allergic
The best prunes are Del Monte

Now its the raisins all the way! I also put them in salads :)

I recommend

Anchovies

You can have them just by themselves straight out of the tin
Add them to a dish for flavor
Eat with bread

Crackers
Anything!
They are salty and Yummy and good! :)

Low Carb Tralala

Tralala

Ingredients
Two Egg Yolks
One ounce Spinach
One ounce Cabbage
One pinch of Salt
One Tbsp canola oil

Heat oil in pan
Add cabbage
Sautee for 4 minutes and set heat on low
Whisk spinach and egg yolks together in bowl
Add egg yolk mixture to sauteed cabbage
Cook on low heat till egg is et
Enjoy
People who eat carbs can have this with flat bread or rice or whatever they want.

Opaque-Dark dining

There is a restaurant called Opaque in Southern California where you dine in complete darkness. The theory is that Opaque is enhancing our senses of taste, smell, touch, and hearing.
I leeaned about this place by watching Hell's Kitchen. Gordon Ramsay too the lady chefs there for a night out. The women were right. His voice sounds heavenly in the dark...I was wowed! hahahaha
So this post is an ode to Gordon Ramsay's voice.



This is what Opaque says
"Opaque - Dining in the Dark – will seat you in a literally pitch-black dining room where you will be guided and served by blind or visually impaired individuals that have been specially trained to serve meals in the dark, casually and comfortably offering guidance and reassurance for sighted guests.

Upon arriving at the Dining in the Dark venue, you will be welcomed in a lighted lounge area where you will pick from a specially prepared menu (designed by a sighted local ‘star’ chef), and we check your coat or bag as you don't need anything but your senses. Once you have ordered, you will be personally guided into the darkened dining room. Special security measures are taken to make your experience both safe and enjoyable."

The menus look like this:
Menus
Menu I - Chicken - $99 (+ Tax)

Salad
Your choice of:
Mediterranean Mixed Salad
Romaine Lettuce topped with Feta Cheese, Kalamata Olives, Artichoke,
Cherry Tomatoes & Balsamic Vinaigrette

or
Butter Lettuce
with Roasted Pistachios, Mandarin Orange Segments, Bleu Cheese & Sherry Vinaigrette
Entree

Pesto Chicken
Pesto Crusted Chicken with Truffled Mac and Cheese and Seasonal Vegetables

Dessert
Your choice of:
Tiramisu
Complimented with Raspberry Coulis

or
White Chocolate Cheesecake
with a Cream Cheese Filling and Whipped Cream Frosting


Menu 2 - Fish - $99 (+Tax)

Salad
Your choice of:
Mediterranean Mixed Salad
Romaine Lettuce topped with Feta Cheese, Kalamata Olives, Artichoke,
Cherry Tomatoes & Balsamic Vinaigrette

or
Butter Lettuce
with Roasted Pistachios, Mandarin Orange Segments, Bleu Cheese & Sherry Vinaigrette

Entree
Grilled Atlantic Salmon
with Lemon-Thyme Butter, Rice Pilaf and Seasonal Vegetables

Dessert
Your choice of:
Tiramisu
Complimented with Raspberry Coulis

or
White Chocolate Cheesecake
with a Cream Cheese Filling and Whipped Cream Frosting


Menu 3 - Vegetarian - $99 (+Tax)

Salad
Your choice of:
Mediterranean Mixed Salad
Romaine Lettuce topped with Feta Cheese, Kalamata Olives, Artichoke,
Cherry Tomatoes & Balsamic Vinaigrette

or
Butter Lettuce
with Roasted Pistachios, Mandarin Orange Segments, Bleu Cheese & Sherry Vinaigrette

Entree
Sautéed Vegetable Platter
Chef’s Selection of Assorted Root Vegetables, Mushrooms, Onions and Peppers

Dessert
Your choice of:
Tiramisu
Complimented with Raspberry Coulis

or
White Chocolate Cheesecake
with a Cream Cheese Filling and Whipped Cream Frosting


Menu 4 - Ravioli - $99 (+Tax)

Salad
Your choice of:
Mediterranean Mixed Salad
Romaine Lettuce topped with Feta Cheese, Kalamata Olives, Artichoke,
Cherry Tomatoes & Balsamic Vinaigrette

or
Butter Lettuce
with Roasted Pistachios, Mandarin Orange Segments, Bleu Cheese & Sherry Vinaigrette

Entree
Four Cheese Ravioli
Stuffed with Ricotta, Mozzarella, Fontina and Parmesan Cheeses served with Creamy Tomato Marinara and Fresh Parmesan

Dessert
Your choice of:
Tiramisu
Complimented with Raspberry Coulis

or
White Chocolate Cheesecake
with a Cream Cheese Filling and Whipped Cream Frosting


Menu 5 - Beef - $105 (+ Tax)

Salad
Your choice of:
Mediterranean Mixed Salad
Romaine Lettuce topped with Feta Cheese, Kalamata Olives, Artichoke,
Cherry Tomatoes & Balsamic Vinaigrette

or
Butter Lettuce
with Roasted Pistachios, Mandarin Orange Segments, Bleu Cheese & Sherry Vinaigrette

Entrée
Spiced Hanger Steak
Spice Crusted Hanger Steak with Gingered Carrot Puree and
Seasonal Vegetables

Dessert
Your choice of:
Tiramisu
Complimented with Raspberry Coulis

or
White Chocolate Cheesecake
with a Cream Cheese Filling and Whipped Cream Frosting


Regular Menu

The meals served at ‘Dining in the Dark’ are extraordinary. Prepared by the chef from the Hyatt Restaurant, you will have a choice of unique dishes that are a true journey of taste.
You have a few options to choose from. Each set meal comprises your choice of salad, entrée and your choice of dessert. You can order your beer or wine of choice from our menu, or pick your wine by the bottle from our wine list.
The price for a 3 course meal is $99 + Tax per person (gratuity and drinks not included)



SO if anyone wants to try it then let me know what they think...Feel free.....

Party food- Buffet

This food was really good. We had to dance later so I didn't eat much :)
They even had a soul train line hahah

Chicken and meatballs

Shrimp


Carbs (No I didn't eat that)


Icecream Cake (None of that either)

A lot of alcohol too. The bartender they got made any drink you wanted :)

Meatballs and broccoli

I am rockin'the broccoli these days