30 Apr, 2007
Update Sunday and Monday 30 April 2007
Posted by: velveteen In: Recipes/Food products| Tracking
So, Sunday update:
On the train to Amsterdam:
1 Innocent Blackberry and Blueberry Smoothie
apple
Pizza Place:
Salami pizza
wine
out:
wine
back at home (in Arnhem)
Black bean sauce beef and rice (It was 1am I was starving)
2 Loempia’s (veg) - I think these are spring rolls in the States?
1 Cassis (blackcurrant) soda with Vodka
I danced my tush off at the bar we met everyone at after dinner, plus walking was my exercise.
Monday:
B - two slices of whole wheat bread with:
“sauteed” mushrooms (½ point for the becel)
1 tomato
40g of cumin cheese
L - 1 glass of AdeZ soy milk and fruit drink
Am in the process of making cookies for tomorrow’s coffee tasting so I’ve tried some of the batter (and damn these cookies are going to be good! - I got the recipe from Cooking Light 
)
4 cookies (arg!) damn tasty though!!
D - Grilled Redfish with Ginger and Soy, steamed beans and 75g of wild rice
I used this recipe and tweaked it a bit since I didn’t have all the ingredients:
Redfish (we had apprx 130g each)
2 T sesame oil
1 T sesame seeds (skipped - didn’t have any)
1 cup sliced onions
1/2 cup sliced mushrooms (I added this myself, wasn’t on orig recipe)
2 T fresh minced ginger
3 cloves of garlic, peeled and minced
1/4 cup light soy (I used Ketjap Manis)
Salt and pepper to taste
Brush redfish fillets with 1 T of the sesame oil. Spread sesame seeds on a flat surface and press each side of the filets into them. (I just used the oil, sea salt, ground black pepper and a wee bit of dill). Gill approx. 3 minutes per side on hot open grill (inside the kitchen had to do 
), just until flaky white. Do not overcook. Set aside.
In a sacepan over medium heat, heat the remaining 1 T of sesame oil. Place onions (and mushrooms) in oil and cook 2 minutes. Add garlic and continue cooking for 2 minutes. Finish with the soy and ginger, add salt and pepper to taste (not necessary, since salt and pepper were on the fish). Place fillets on serving plates and pour 1/2 of the sauce over each fillet. Garnish with chives (didn’t have). Serve with baked greens (steamed in my case) of choice and white (my thoughts: wild, jasmine or brown) rice.
Ah I just had a glass of red wine as well.
Water: one litre (will drink a bit more)
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