Innovative Gourmet Flavor Combinations: SIN CHOW FRIED RICE STICK WITH SHRIMP

Innovative Gourmet Flavor Combinations

Welcome! I've always enjoyed unusual flavor combinations. I am committed to continuing this pleasure, while eating healthy. I hope this blog will allow me to share ideas for eating healthy without losing the excitement of innovative recipes.

I am a follower of the diet plan of Dr. Eric Berg, which in my case means gluten-free, alkaline, low-fat; my health and figure have improved vastly with this. This also fits with raw-food, vegetarian, and Weston Price (nutrient-dense), D'Adamo's Eat Right For Your Type, the Perricone Weightloss Diet, and the proportions follow Barry Sears's 40-30-30 Zone Diet. Organic, ecologic, and local-eating are also guiding principles. (Interesting how they all overlap.)

But looking around the Net, and in books, a lot of what's offered for "gluten-free" eating is versions of baked goods, and imitations of wheat dishes like pizza and burritos. You won't find that here. This site will present a complete re-thinking of how to be "gluten-free".

And followers of chef Michael Roberts and khymos, as well as lovers of Japanese creativeness (as in Iron Chef) should also find gourmet ideas here. The recipes will not just echo American cooking, but present new combinations.

Some of the reasons for this way of eating are: autism, perhaps aspergers, "celiac disease", obesity, perhaps cancer and who knows what else. You won't find the word "disease" used here though. As D'Adamo explains, a large part of the world's population (mostly with "O-blood type") never got the genes to adapt to eating the new foods of wheat, etc that came into the diet during the Neolithic. So don't call it a disease! We are actually an older human type. We're not sick; we just don't have that new-fangled adaption that some folks have. And looking into traditional diets shows that much of the world did not have wheat until very recently, and got along just fine. I know I'm eating quite well. I don't miss gluten at all.

Enough! Welcome to my kitchen . . .

Friday, June 5, 2009

SIN CHOW FRIED RICE STICK WITH SHRIMP

I haven't given many main dishes,

as I often just combine soup, salad, and/or vegetables to make a meal,

but here is an interesting one.

Serves 3

Soak 1/2-pound package rice stick noodles

in medium-hot water for 5 to 10 minutes.

Marinate: 1/4 pound bay shrimp for 5 minutes in:

1/4 Tb soy sauce

pinch of salt, pinch of sugar (or honey, or artificial sweetener)

Saute each shrimp separately in:

1 Tb each peanut oil

on medium heat in a nonstick wok or skillet.

Similarly saute separately:

1/4 pound boneless chicken breasts, chopped

and a mixture of:

1-2 green onions, sliced

14 green hell pepper, seeded and thinly sliced

1/4 red hell pepper, seeded and thinly sliced

1 carrot, peeled and sliced into matchsticks

Remove all of these as you finish cooking them, and drain.

Heat another tablespoon of peanut oil in a heavy skillet over

medium heat. Add, aook for a minute or two:

1/2 tablespoon curry powder

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

1 clove garlic, minced

pinch of pepper

Add:

1 tablespoons soy sauce

1/4 cup vegetable broth

and cook for just another half-minute.

Quickly add the rice stick noodles, drained.

Stir all lightly until well mixed. Combine with meat and

vegetables. Stir again and serve immediately.

Top with: 1/2 teaspoon sesame oil

(always add sesame oil at the very end, to keep its flavor)