My wife Jan requested crab cakes for dinner. She has started on the Noom diet, and I am adapting some of my recipes to fit the new restrictions. While there is nothing really restricted on this diet, some foods are better than others—you are meant to fill up on “green foods” with some limited “yellow foods” to keep you happy and satisfied. Finally, there are “red foods”—foods like white flour and sugar that are to be severely limited in this diet. Looking for Noom recipes for crab cakes I got some ideas, but I was not satisfied with any that I found. I decided to adapt my own recipe to be more Noom friendly.
Tag Archives: food
Wife Jan has started on the Noom diet, and she thought that my original recipe for Dutch Babies was too much of a “red food”—foods like white flour and sugar that are to be severely limited in this diet. While there is nothing really restricted on this diet, some foods are better than others—you are meant to fill up on “green foods” with some limited “yellow foods” to keep you happy and satisfied. To please her, I replaced some of the white flour with buckwheat and the sugar with agave nectar, both much lower on the glycemic index.
Wife Jan has started Noom trying to lose her Covid pounds—I strangely have actually lost weight during this time. The diet came with some recipes that she wished to try. The first one was for a shrimp salad. I took one look at it and knew that I could not make it the way they wrote it—with half a pound of shrimp per person.
Daughter Eilene’s friends are coming over and this means feeding a crowd—they still stay in the space they have created in the garage away from the “old folks.” Her friends have express a desire to not have the Asian food that they could get at home, so I decided on meatloaf. Good sides for this are parsley potatoes and green beans.
I am making dinner for Daughter Eilene’s friends and I had decided to have green beans as a side dish. Since my main dish was a French flavored meatloaf, I chose to use French Harcourt Verts with French thyme and chervil—French parsley. While Harcourt Vert simply means “green bean” in French, they are usually picked younger, and are thinner—and tenderer—than the Blue Lake variety that is most popular in the US.
Daughter Eilene invited her friends over for the first time in a long while—it is finally warm enough that they can meet in the garage space they have set up without endangering my wife and me. I had made Volga German bierocks a few days ago and Eilene asked me to make some bierocks for her friends. Not to do the same dish twice in a row, I decided to mix things up.
I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.
Broiled salmon has become a go to weekday dish when I need a fast meal for the family. Salmon can be canvas to express yourself—its strong flavor is complimented by a wide variety of possible herbs, spices and glazes. Frequently, I start with a glaze of one of my fruit jams—lemon or orange marmalade—but today I chose to use savory. Savory is an herb similar to sage.
Wife Jan has asked me to make cornbread. In and of itself cornbread is not a meal, it does though pair very well with chili. Since cornbread is a starch, I wanted to make a straight, bean-less chili con carne, but Jan said she like beans in her chili, so I added about half as many as I would usually add to a bean chili.