Super H Sashimi Experience

I'm not even going to try to teach this. If you want sashimi pay someone to make it for you.

 

This is a good mix of my favorites. Salmon, tuna, yellowtail, octopus, flying fish roe and sea urchin. I also made some surimi salad with shredded surimi(krab stick) mayo, green onion, tobiko and sriracha topped with avocado. The top right corner is propeller clam with thin slices of lemon wrapped in nori. My GD favorite is sea urchin!

Chowderhead

 

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noun 1.Slang. a stupid person; blockhead.

I've been called worse...

One of my favorite perfect meals. To me, chowder can make a meal. Sometimes creamy sometimes not. but always full of shellfish, potatoes and bacon. That and a big hunk of crusty bread is all you need. This is one of those dishes that I was determined to make low carb(or at least good carb.) I enjoy it too much to say good bye. I enjoy the briny chewiness of the clams mixed with slight undertone of smoky bacon and creamy potatoes. I tend to like the broth types more than the creamy. It's just my thing. I usually use canned chopped clams and clam juice. Obviously fresh clams would be much better. One reason other than the obvious is, when I shopped for canned clams I had a hard time finding some that didn't have sugar added. Yep. That's right. One would ask, why do canned clams need sugar added? The answer is simple but aggravating. The American diet likes sugar. Check it yourself. I bet you can't find 5 processed food items that don't contain sugar or high fructose corn syrup. It's impossible. Doesn't that concern you? Well it didn't concern me until I was diagnosed with T1D. Now it's a game. I enjoy reading labels. It drives my kids crazy. They have no patience for my thorough examination of everything I put in the shopping cart. Unfortunately I don't have a choice. For me food and meals have become somewhat of a math problem. I have to know how much if any carbs and sugar are in my meal. I try to saty away from carbs altogether but that is easier said than done. Complex carbs don't cause a spike in m y blood sugar and often have other good stuff like vitamins, minerals and fiber. Chickpeas are an example of just that. I am aware that they are full of carbs but they offer so much more. Much more than a white potato offers. Plus, they are complex carbs so it takes longer for the body to absorb the sugar and won't create a spike in your glucose level. Unfortunately I have yet to find a substitute for "a big hunk of crusty bread." I'm not sure I ever will.
I learned a simple rule in culinary school about soup making. It's called the 5 S's. Basically there are 5 steps to making every soup you can think of. They are sauté, saunge, stock, simmer and season. So with any soup you sauté the veggies first, next you dust the veggies with flour and cook to form a roux, then add stock and simmer. The final step is season. Nowadays I usually leave the flour part out as it is added carbs with no nutritional value. Sometimes as in case of gumbo there's no way around it and I don't plan on quitting gumbo any time soon!

1 large onion diced small
2 ribs celery diced small
3 cloves garlic minced
2 tbsp. olive oil
2 10 oz. cans diced tomato
3 5 oz. cans chopped clams
2 10 oz. cans organic chickpeas (low or no added sodium)
3 10 oz. bottles clam juice
3 tbsp. fresh chopped parsley
a pinch saffron
salt and pepper to taste

Sauté the onions and celery until the onions are translucent. Add the garlic and cook another 30 seconds being careful not to burn the garlic. Add the remaining ingredients and simmer for 30 minutes. Season with salt and pepper.
I can't believe it's this late in the month. I had planned on posting more for diabetes awareness month and life just got in the way. I am going to try to push as much out in the next two weeks to make up for it. With that said, I hope you enjoy this GD recipe.