Monday Menu

I love seafood.  I like it cooked delicately with melted butter on the side.  I usually don't make a heavy sauce and even my homemade tartar sauce is used with a light touch.  I used to use the fake crab, but it is too processed for my diet, and includes added starches etc.  So I have crab much less often.  I use crab in recipes that taste rich and serving sizes are often small because it is filling.  Salmon, although so good for you, I rarely eat.  Smoked salmon is good, in small portions, salmon cakes can also be tasty.  I remember my mom making mackerel and sometimes tuna into fish cakes.  I miss fish sticks and other frozen fish that is breaded and quick and easy to bake.  I may have to experiment with alternative breading from my cookbook collection.

Monday  Chili rellano

Tuesday  Burger

Wednesday  Taco meat/ cheese/guacamole

Thursday Crab au gratin

Friday  Chili verde, beanless, frittata

Saturday  Frittata, leftovers from week

Tasks, buy any needed groceries, roast poblano peppers, grate cheese for Wednesday and Thursday, and for frittatas.  Remember to chop onions, I like to chop what I need, freeze in a freezer bag, making sure to move it around so it doesn't clump together, then pull out what I need.  

Other meals are omelets, un-whiches, leftovers as I always cook enough for two meals with each meal.

Crab au gratin

for two servings.  8 ounces of crab meat.  preheat oven to 350 degrees.

Melt 2 tablespoons of butter saute onions and celery, about a quarter to half cup of each. Then make a roux by adding 2 tablespoons of almond flour.  I have used other non-gluten flours with success, including tapioca starch, coconut flour or a storebought flour mix.  Stir.  Add one egg yolk, broken and stirred into a cup of almond milk or cream or an 8 ounce can of evaporated milk then added to roux.  Pour a few drops of Tabasco sauce into the mixture, this keeps if from tasting too sweet.  Allow to thicken, stir in a half cup of shredded cheddar cheese and the crab meat.  If your pan cannot go in oven , lightly butter a small baking pan and put the mixture into it.  Bake until done.  This varies for me depending on size of pan, depth of mixture in pan etc.    I halved my usual recipe, the egg yolk remains at one if you double this.

Roasting peppers.   Alchemy.  I roast in a 350 degree oven, but you can roast at higher temperatures, just watch closely.  I place the peppers in single layer in a baking pan.  You want the skin to darken and puff out.  I watch closely and flip the peppers to get an even roasting.  Remove from oven, slit the skin and peel off.  BE CAREFUL.  HOT.  Peppers are spicy, and the roasting of the peppers makes it easy to burn yourself.  I allow them to cool slightly before peeling and wear my temperature resistant gloves.

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