Archive | November, 2011

Oven Fried Calamari

29 Nov

Everyone likes fried calamari. This recipe is easy, good and healthy. Your arteries and taste buds will be happy.

  • Bag of frozen calamari rings, thawed
  • Box of Kraft Oven Fry Fish Fry Mix
  • Prepared Marinara sauce

Prepare the calamari according to the directions, except cook only 5 minutes each side. Serve with prepared marinara sauce.

If you do not have Oven Fry Fish Fry Mix, you can use Italian Flavored Bread Crumbs.

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Gluten Free Peanut Butter Cookies

19 Nov

Ok, I have a confession. I hate peanut butter. In Scandinavia, kids do not grow up on PP&J like here in US. My husband however, can not live without peanut butter. I learned really early in our marriage to bake peanut butter cookies. Now that he has dietary  restrictions, I have experimented with  healthier  version of peanut butter cookies. I like making these cookies for him because of no calorie sweetener.

  • 1 cup smooth natural peanut butter ( I use freshly ground)
  • 1/3 cup Truvia
  • 1 tsp vanilla
  • 2 egg whites

Pre-heat oven to 350 degrees. Spray cookie sheet with cooking spray. Mix all of the ingredients together. Roll the dough into small balls (approximately 1 inch diameter). Place the balls on the cookie sheet and press them down with fork. Bake for 7 minutes. 

Ginger Salmon

16 Nov

We love the Asian flavor of this salmon recipe. My husband did not grow up eating a lot of fish, so it has taken me a long time to “train” his taste buds to actually enjoy it. This recipe has been a hit with everyone I have shared it with.

  • 5-8 oz of salmon per person
  • 1/4 cup fresh ginger chopped
  • 1/3 cup honey
  • 1/3 cup natural rice vinegar
  • pepper and salt if desired

 

Mix the ginger, honey and vinegar. Pour the sauce into a gallon size zip lockbag, add the salmon into the bag and marinate it in the fridge skin side up for 30 min to 1 hr. Season the fish with pepper and salt if desired, grill the salmon on medium high heat skin side down or bake it in 400 degree oven skin side up about 15 minutes. Peel the skin off before serving. I served this with grilled corn and a salad.

Sweet Potato Chips

15 Nov

I have started using sweet potatoes rather than white potatoes for my husband. Personally, I never want to eat a white potato again. As a kid, we had potatoes every nigh and I have enough to last a life time. Now I opt for a sweet potato if I have anything. Eat a sweet potato instead of a white potato, and your blood sugar will rise about 30 percent less! Sweet potatoes are also loaded in vitamin C.

1 potato per person. Microwave it until easy to peel and slice.

Slice the potato into thin rounds. Place them onto a cookie sheet sprayed with olive oil spray . Bake in 400 degree oven 10 minutes. Flip the slices and season with salt and pepper, or with Cajun spice seasoning. Bake 10 more minutes.

Cucumber and crab salad

11 Nov

I have eaten cucumber salads made by the Finns, the Southerners, and the Japanese. I have to say that I love the Japanese version (Sunomono) the best. This is my version of it. I made it last weekend for my friend’s “Girls Night” and got good reviews from my new friends.

  • 2 cucumbers
  • 8 oz imitation crab meat or boiled shrimp cut up in small pieces
  • 1/3 cup Mirin (seasoned rice vinegar)

Peel the cucumbers and cut them half length wise. Scoop the seeds out with a spoon. Slice the cucumbers in thin slices.

Mix the cucumbers, Mirin and the crab, (you can also use  shrimp or combination of the two of them). Refrigerate the salad for at least an hour.

I can make a meal from this salad, edamame (cooked soy beans), and a good glass of wine very easily.

About FitFinn

10 Nov

About FitFinn.

Smoked salmon wrapped scallops

7 Nov

My husband and my mother in law ordered scallops wrapped with smoked salmon at CK’s  restaurant in Tampa and all of us loved the flavors. I decided to give it a try myself. The saltiness of the the salmon and the sweetness of the scallops makes a perfect combination.

  • large sea scallops (6 per person)
  • smoked salmon or lox strips
  • pepper

Wrap the scallops with smoked salmon. Secure the salmon with wooden toothpicks.

Season the scallops with black pepper. Heat a skillet coated with olive oil on medium high. Cook scallops 2 minutes on each side. Do not over cook.

Serve over salad, succatosh or as an appetizer

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