I'm venting, in a way, but I'm hoping for some sort of glorious,
mind-bending idea on what I can do with a piece of tilapia.

I've been sitting here, racking my brain for the past 3 or more hours trying
to come up with something new I can do to make plain fish interesting.
Breading is out (I can't have any carbs), saute' is out (I can't have any
oil or butter), I can bake it plain, but that's REALLY boring. I can't even
have lemon because lemon has vitamin C, which, believe it or not affects
iron and liver enzymes and I can't use cashews (which I have on hand)
because they are filled with iron!

I've got asparagus, cauliflower and onion to work with.

Dang, these new dietary restrictions are about to really depress me. BUT, I
should be getting a call from a dietician Mon. or Tues. and hopefully he/she
can help me with a regular weekly menu. It's just now I'm floundering. Oh,
flounder, if I find that, that's one thing I *can* eat!

Sheesh!

kili

--
http://www.caringbridge.org/view/kilikini

kilikini wrote:
> I'm venting, in a way, but I'm hoping for some sort of glorious,
> mind-bending idea on what I can do with a piece of tilapia.
>
> I've been sitting here, racking my brain for the past 3 or more hours
> trying to come up with something new I can do to make plain fish
> interesting. Breading is out (I can't have any carbs), saute' is out
> (I can't have any oil or butter), I can bake it plain, but that's
> REALLY boring. I can't even have lemon because lemon has vitamin C,
> which, believe it or not affects iron and liver enzymes and I can't
> use cashews (which I have on hand) because they are filled with iron!
>
Poached with some herbs? Steam your veggies and add the fish fillet in the
last couple of minutes to cook it through?

This won't help you today but is there any sort of butter substitute you can
use? I'm thinking of the liquid Butter Buds. Actually comes in packets as
a powder and you reconstitute it with water. Ask the dietition, of course,
but if you can use that in the future you could always brush it on the fish
before broiling it. I don't believe it would work for pan-frying.

I've used the liquid Butter Buds (as well as the Butter Bud sprinkes) on
vegetables. If you can't have butter but you can use something like this it
will add a little something to your list

Jill

kilikini wrote:
> I'm venting, in a way, but I'm hoping for some sort of glorious,
> mind-bending idea on what I can do with a piece of tilapia.


Is tomato sauce O.K.? I regularly cover tilapia with browned onions to
which I've added a small can of Muir Glen tomato sauce and a red and
green bell pepper, cooked until they're just bearly softened.


--Lia

In article >,
"kilikini" > wrote:

> I'm venting, in a way, but I'm hoping for some sort of glorious,
> mind-bending idea on what I can do with a piece of tilapia.
>
> I've been sitting here, racking my brain for the past 3 or more hours trying
> to come up with something new I can do to make plain fish interesting.
> Breading is out (I can't have any carbs), saute' is out (I can't have any
> oil or butter), I can bake it plain, but that's REALLY boring. I can't even
> have lemon because lemon has vitamin C, which, believe it or not affects
> iron and liver enzymes and I can't use cashews (which I have on hand)
> because they are filled with iron!
>
> I've got asparagus, cauliflower and onion to work with.
>
> Dang, these new dietary restrictions are about to really depress me. BUT, I
> should be getting a call from a dietician Mon. or Tues. and hopefully he/she
> can help me with a regular weekly menu. It's just now I'm floundering. Oh,
> flounder, if I find that, that's one thing I *can* eat!
>
> Sheesh!
>
> kili
>

Can you have soy sauce?
I've spritzed fish lightly with soy sauce then sprinkled them with
various herbs and spices.

I prefer lemon pepper and dillweed, but you can't have the citrus.

Maybe a bit of black pepper and tarragon?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jmcquown wrote:
> kilikini wrote:
>> I'm venting, in a way, but I'm hoping for some sort of glorious,
>> mind-bending idea on what I can do with a piece of tilapia.
>>
>> I've been sitting here, racking my brain for the past 3 or more hours
>> trying to come up with something new I can do to make plain fish
>> interesting. Breading is out (I can't have any carbs), saute' is out
>> (I can't have any oil or butter), I can bake it plain, but that's
>> REALLY boring. I can't even have lemon because lemon has vitamin C,
>> which, believe it or not affects iron and liver enzymes and I can't
>> use cashews (which I have on hand) because they are filled with iron!
>>
> Poached with some herbs? Steam your veggies and add the fish fillet
> in the last couple of minutes to cook it through?
>
> This won't help you today but is there any sort of butter substitute
> you can use? I'm thinking of the liquid Butter Buds. Actually comes
> in packets as a powder and you reconstitute it with water. Ask the
> dietition, of course, but if you can use that in the future you could
> always brush it on the fish before broiling it. I don't believe it
> would work for pan-frying.
>
> I've used the liquid Butter Buds (as well as the Butter Bud sprinkes)
> on vegetables. If you can't have butter but you can use something
> like this it will add a little something to your list
>
> Jill

Well, that's a thought! I'll need to e-mail you about another thing. We
just bought some spaghetti squash (I hope that's on the diet!) and I was
wondering what to do with that, too. I know that you'll know, Jill.

kili

--
http://www.caringbridge.org/view/kilikini

Julia Altshuler wrote:
> kilikini wrote:
>> I'm venting, in a way, but I'm hoping for some sort of glorious,
>> mind-bending idea on what I can do with a piece of tilapia.
>
>
> Is tomato sauce O.K.? I regularly cover tilapia with browned onions
> to which I've added a small can of Muir Glen tomato sauce and a red
> and green bell pepper, cooked until they're just bearly softened.
>

Tomato sauce has carbs, but I'm thinking that I'm not really going to care
when it comes to that. I have to have my tomato sauce! I like that idea,
Lia. Thanks! I'll try to get some sauce tomorrow.

kili
--
http://www.caringbridge.org/view/kilikini

OmManiPadmeOmelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> I'm venting, in a way, but I'm hoping for some sort of glorious,
>> mind-bending idea on what I can do with a piece of tilapia.
>>
>> I've been sitting here, racking my brain for the past 3 or more
>> hours trying to come up with something new I can do to make plain
>> fish interesting. Breading is out (I can't have any carbs), saute'
>> is out (I can't have any oil or butter), I can bake it plain, but
>> that's REALLY boring. I can't even have lemon because lemon has
>> vitamin C, which, believe it or not affects iron and liver enzymes
>> and I can't use cashews (which I have on hand) because they are
>> filled with iron!
>>
>> I've got asparagus, cauliflower and onion to work with.
>>
>> Dang, these new dietary restrictions are about to really depress me.
>> BUT, I should be getting a call from a dietician Mon. or Tues. and
>> hopefully he/she can help me with a regular weekly menu. It's just
>> now I'm floundering. Oh, flounder, if I find that, that's one thing
>> I *can* eat!
>>
>> Sheesh!
>>
>> kili
>>
>
> Can you have soy sauce?
> I've spritzed fish lightly with soy sauce then sprinkled them with
> various herbs and spices.
>
> I prefer lemon pepper and dillweed, but you can't have the citrus.
>
> Maybe a bit of black pepper and tarragon?

I've never tried tarragon on fish, only chicken, but why not? I've got the
soy. I could do another stir-fry veggie thing and try the fish your way.
That might work! Thanks!

kili

--
http://www.caringbridge.org/view/kilikini

In article >,
"kilikini" > wrote:

> > Can you have soy sauce?
> > I've spritzed fish lightly with soy sauce then sprinkled them with
> > various herbs and spices.
> >
> > I prefer lemon pepper and dillweed, but you can't have the citrus.
> >
> > Maybe a bit of black pepper and tarragon?
>
> I've never tried tarragon on fish, only chicken, but why not? I've got the
> soy. I could do another stir-fry veggie thing and try the fish your way.
> That might work! Thanks!
>
> kili

I actually credit Michael with the tarragon for fish idea. :-)
I generally use it for poultry too but it sounded good when he mentioned
it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

How about doing it en papillotte (in a baking paper fodled "bag", using
herbs and whatever else you like for flavoring).

Or how about a Thai curry, with chunks of tilapia in it?

I am wondering how tilapia would go with olives, or with a parmesan crust.

Or you could make an Italian fish stew in a light tomato sauce, maybe?

Jke wrote:
> How about doing it en papillotte (in a baking paper fodled "bag",
> using herbs and whatever else you like for flavoring).
>
> Or how about a Thai curry, with chunks of tilapia in it?
>
> I am wondering how tilapia would go with olives, or with a parmesan
> crust.
>
> Or you could make an Italian fish stew in a light tomato sauce, maybe?

I don't have any tomato - I'm definitely getting some tomorrow! - but I was
thinking olives, isn't that funny? Maybe like a tapanade-type salsa
covering? And, I have parmesan (which I'm allowed to have; I can only have
hard cheese for dairy) so I'm thinking, maybe parmesan crusted fish, with an
olive salsa, steamed asparagus and if I'm so inclined, on a bed of mashed
cauliflower?

kili

--
http://www.caringbridge.org/view/kilikini

> Tomato sauce has carbs, but I'm thinking that I'm not really going to care
> when it comes to that. I have to have my tomato sauce! I like that idea,
> Lia. Thanks! I'll try to get some sauce tomorrow.
>
I often hear Americnas talk about carbs in veg, and sometimes I wonder if
people (IN GENERAL, not you personally) realize just how few carbs are
really in most veg. I eman, there's hardly any calories, so how many carbs
can be in there?

For clarity's sake: to me, potatoes are a starch, not a veg. I knwo that is
perceived differently in different cultures. This might be worth a poll

> I don't have any tomato - I'm definitely getting some tomorrow! - but I
> was
> thinking olives, isn't that funny? Maybe like a tapanade-type salsa
> covering? And, I have parmesan (which I'm allowed to have; I can only
> have
> hard cheese for dairy) so I'm thinking, maybe parmesan crusted fish, with
> an
> olive salsa, steamed asparagus and if I'm so inclined, on a bed of mashed
> cauliflower?

Wow - that sounds especially good to me! Better than anything I could have
imagined . I'm sure you'll enjoy that.

kilikini wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> I've been sitting here, racking my brain for the past 3 or more
>>> hours trying to come up with something new I can do to make plain
>>> fish interesting. Breading is out (I can't have any carbs), saute'
>>> is out (I can't have any oil or butter), I can bake it plain, but
>>> that's REALLY boring.
>>>
>> This won't help you today but is there any sort of butter substitute
>> you can use? I'm thinking of the liquid Butter Buds. Actually comes
>> in packets as a powder and you reconstitute it with water. Ask the
>> dietition, of course, but if you can use that in the future you could
>> always brush it on the fish before broiling it. I don't believe it
>> would work for pan-frying.
>>
> Well, that's a thought! I'll need to e-mail you about another thing.
> We just bought some spaghetti squash (I hope that's on the diet!) and
> I was wondering what to do with that, too. I know that you'll know,
> Jill.
>
> kili

Actually, I *don't* know! Spaghetti squash is the one kind of squash I
loathe!

Jke wrote:
>> Tomato sauce has carbs, but I'm thinking that I'm not really going
>> to care when it comes to that. I have to have my tomato sauce! I
>> like that idea, Lia. Thanks! I'll try to get some sauce tomorrow.
>>
> I often hear Americnas talk about carbs in veg, and sometimes I
> wonder if people (IN GENERAL, not you personally) realize just how
> few carbs are really in most veg. I eman, there's hardly any
> calories, so how many carbs can be in there?
>
But kili's dietary restrictions are due to a medical condition; she's not
trying to stick to some low-carb "diet"

In article >,
"jmcquown" > wrote:

> kilikini wrote:
>
> > Well, that's a thought! I'll need to e-mail you about another thing.
> > We just bought some spaghetti squash (I hope that's on the diet!) and
> > I was wondering what to do with that, too. I know that you'll know,
> > Jill.
> >
> > kili
>
> Actually, I *don't* know! Spaghetti squash is the one kind of squash I
> loathe!

I've actually served it like spaghetti...

I find it tastes better if I "rinse" the mush off of the "noodles" prior
to adding the sauce. The squash mush tends to be slightly bitter so that
took care of it.

I cut it in half, de-seed it then steam it until it's soft. Timing will
vary with the size of the squash. I generally nuke it in a covered
corningware.

Remove it and let it cool enough to handle and just scrape it all into a
screen colander for rinsing.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"jmcquown" > schreef in bericht
...
> Jke wrote:
>>> Tomato sauce has carbs, but I'm thinking that I'm not really going
>>> to care when it comes to that. I have to have my tomato sauce! I
>>> like that idea, Lia. Thanks! I'll try to get some sauce tomorrow.
>>>
>> I often hear Americnas talk about carbs in veg, and sometimes I
>> wonder if people (IN GENERAL, not you personally) realize just how
>> few carbs are really in most veg. I eman, there's hardly any
>> calories, so how many carbs can be in there?
>>
> But kili's dietary restrictions are due to a medical condition; she's not
> trying to stick to some low-carb "diet"

I know at the same tiem, it owuld be very difficult to avoid ALL carbs,
so then having veg may be a reasonable option. I don't know how she needs
to balance avoiding iron etc against still getting enough other nutrients.

I also don't know how much kili knows about nutritional values - but I
assume one way or another, she is learning fast

On Sat, 28 Oct 2006 17:48:09 GMT, "kilikini"
> wrote:

>Well, that's a thought! I'll need to e-mail you about another thing. We
>just bought some spaghetti squash (I hope that's on the diet!) and I was
>wondering what to do with that, too. I know that you'll know, Jill.

Cut it in half lengthwise and scrape out the seeds. Bake in a 350F
oven for 45 minutes to an hour. Scrape the flesh out. Salt, pepper,
and eat. Also good with curry powder.

l, not -l wrote:
> On 28-Oct-2006, "kilikini" > wrote:
>
>> I'm hoping for some sort of glorious,
>> mind-bending idea on what I can do with a piece of tilapia.
>>
>> I've been sitting here, racking my brain for the past 3 or more hours
>> trying
>> to come up with something new I can do to make plain fish
>> interesting.
>
> Poached in green tea (or any other flavor tea that suits),

Wow, that's interesting! I would have never thought of that! I'll keep
that in mind. I love green tea.

kili

--
http://www.caringbridge.org/view/kilikini

Jke wrote:
> "jmcquown" > schreef in bericht
> ...
>> Jke wrote:
>>>> Tomato sauce has carbs, but I'm thinking that I'm not really going
>>>> to care when it comes to that. I have to have my tomato sauce! I
>>>> like that idea, Lia. Thanks! I'll try to get some sauce
>>>> tomorrow.
>>>>
>>> I often hear Americnas talk about carbs in veg, and sometimes I
>>> wonder if people (IN GENERAL, not you personally) realize just how
>>> few carbs are really in most veg. I eman, there's hardly any
>>> calories, so how many carbs can be in there?
>>>
>> But kili's dietary restrictions are due to a medical condition;
>> she's not trying to stick to some low-carb "diet"
>
> I know at the same tiem, it owuld be very difficult to avoid ALL
> carbs, so then having veg may be a reasonable option. I don't know
> how she needs to balance avoiding iron etc against still getting
> enough other nutrients.
>
> I also don't know how much kili knows about nutritional values - but I
> assume one way or another, she is learning fast

I think she's pretty well versed about nutrition but unfortunately anything
she didn't know she's learning the hard way

"kilikini" > wrote in message
...
> I'm venting, in a way, but I'm hoping for some sort of glorious,
> mind-bending idea on what I can do with a piece of tilapia.
>
> I've been sitting here, racking my brain for the past 3 or more hours
trying
> to come up with something new I can do to make plain fish interesting.
> Breading is out (I can't have any carbs), saute' is out (I can't have any
> oil or butter), I can bake it plain, but that's REALLY boring. I can't
even
> have lemon because lemon has vitamin C, which, believe it or not affects
> iron and liver enzymes and I can't use cashews (which I have on hand)
> because they are filled with iron!
>
> I've got asparagus, cauliflower and onion to work with.
>
> Dang, these new dietary restrictions are about to really depress me. BUT,
I
> should be getting a call from a dietician Mon. or Tues. and hopefully
he/she
> can help me with a regular weekly menu. It's just now I'm floundering.
Oh,
> flounder, if I find that, that's one thing I *can* eat!
>
> Sheesh!
>
> kili
>
> --
> http://www.caringbridge.org/view/kilikini
>
>
Cut into one inch strips, thread on a fish hook and go catch a catfish.

Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking

> On Sat, 28 Oct 2006 17:48:09 GMT, "kilikini"
> > wrote:
>
> >Well, that's a thought! I'll need to e-mail you about another thing.
> > We just bought some spaghetti squash (I hope that's on the diet!)
> >and I was wondering what to do with that, too. I know that you'll
> >know, Jill.
>
> Cut it in half lengthwise and scrape out the seeds. Bake in a 350F
> oven for 45 minutes to an hour. Scrape the flesh out. Salt, pepper,
> and eat. Also good with curry powder.
>


I bake this in my oven...


@@@@@ Now You're Cooking! Export Format

Southwest Style Spaghetti Squash

none

1 (2 1/2 - 3 1/2 lb.) spaghetti squash
1 c. chopped red and or green sweet pepp; er
1/4 c. chopped onion
1/4 c. chicken broth
2-4 tbsp. snipped fresh cilantro or 2-4 tsp.; dried cilantro, crushed
1 tbsp. olive or cooking oil
1 tbsp. balsamic vinegar or cider vinegar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. sliced pitted ripe olives
1/3 c. coarsely chopped peanuts

Halve squash; discard seeds. Place, cut side down, in a 12' x 7 1/2' x 2'
microwave safe baking dish. Add 2 tablespoons water to dish. Cover with
vented microwave safe plastic wrap. Microwave on 100% power (high) for 15
to 20 minutes (low wattage oven, 20 to 25 minutes) or until tender,
rearranging once. Drain; set aside.



In a 2 quart microwave safe casserole combine next 9 ingredients. Cook,
covered on high for 3 to 4 minutes or just until tender, stirring once.

Use a fork to shred and separate squash pulp into strands, reserving
shells. In the casserole toss squash pulp, pepper mixture and olives
until coated. Cook, covered on high for 2 to 3 minutes or until heated
through. Transfer into squash shells. Sprinkle with peanuts. (I don't go
the squash shell route)

Makes 6 to 8 servings.



** Exported from Now You're Cooking! v5.74 **

On Sat, 28 Oct 2006 21:36:59 GMT, "kilikini"
> wrote:

>l, not -l wrote:
>> On 28-Oct-2006, "kilikini" > wrote:
>>
>>> I'm hoping for some sort of glorious,
>>> mind-bending idea on what I can do with a piece of tilapia.
>>>
>>> I've been sitting here, racking my brain for the past 3 or more hours
>>> trying
>>> to come up with something new I can do to make plain fish
>>> interesting.
>>
>> Poached in green tea (or any other flavor tea that suits),
>
>Wow, that's interesting! I would have never thought of that! I'll keep
>that in mind. I love green tea.
>
>kili

It does sound good, doesn't it? I was thinking of steaming it with
bok choy, ginger and chiles, myself.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

Mr Libido Incognito wrote:
> Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>
>> On Sat, 28 Oct 2006 17:48:09 GMT, "kilikini"
>> > wrote:
>>
>>> Well, that's a thought! I'll need to e-mail you about another
>>> thing. We just bought some spaghetti squash (I hope that's on the
>>> diet!) and I was wondering what to do with that, too. I know that
>>> you'll know, Jill.
>>
>> Cut it in half lengthwise and scrape out the seeds. Bake in a 350F
>> oven for 45 minutes to an hour. Scrape the flesh out. Salt, pepper,
>> and eat. Also good with curry powder.
>>
>
>
> I bake this in my oven...
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Southwest Style Spaghetti Squash
>
> none
>
> 1 (2 1/2 - 3 1/2 lb.) spaghetti squash
> 1 c. chopped red and or green sweet pepp; er
> 1/4 c. chopped onion
> 1/4 c. chicken broth
> 2-4 tbsp. snipped fresh cilantro or 2-4 tsp.; dried cilantro, crushed
> 1 tbsp. olive or cooking oil
> 1 tbsp. balsamic vinegar or cider vinegar
> 1 clove garlic, minced
> 1/4 tsp. salt
> 1/4 tsp. ground cumin
> 1/2 c. sliced pitted ripe olives
> 1/3 c. coarsely chopped peanuts
>
> Halve squash; discard seeds. Place, cut side down, in a 12' x 7 1/2'
> x 2' microwave safe baking dish. Add 2 tablespoons water to dish.
> Cover with vented microwave safe plastic wrap. Microwave on 100%
> power (high) for 15 to 20 minutes (low wattage oven, 20 to 25
> minutes) or until tender, rearranging once. Drain; set aside.
>
>
>
> In a 2 quart microwave safe casserole combine next 9 ingredients.
> Cook, covered on high for 3 to 4 minutes or just until tender,
> stirring once.
>
> Use a fork to shred and separate squash pulp into strands, reserving
> shells. In the casserole toss squash pulp, pepper mixture and olives
> until coated. Cook, covered on high for 2 to 3 minutes or until heated
> through. Transfer into squash shells. Sprinkle with peanuts. (I don't
> go the squash shell route)
>
> Makes 6 to 8 servings.
>

Now that sounds different!

kili

http://www.caringbridge.org/view/kilikini

kilikini wrote on 28 Oct 2006 in rec.food.cooking

> http://www.caringbridge.org/view/kilikini

link doesn't work

On Sat, 28 Oct 2006 23:27:41 GMT, Mr Libido Incognito >
wrote:

>kilikini wrote on 28 Oct 2006 in rec.food.cooking
>
>> http://www.caringbridge.org/view/kilikini
>
>link doesn't work

Try http://www.caringbridge.org/visit/kilikini

Mr Libido Incognito wrote:
> kilikini wrote on 28 Oct 2006 in rec.food.cooking
>
>> http://www.caringbridge.org/view/kilikini
>
> link doesn't work

That's what everyone is saying! I don't get it. Okay, just go to
caringbridge.org, click on view and type in kilikini. That works!

kili
--
http://www.caringbridge.org/view/kilikini

Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking

> Try http://www.caringbridge.org/visit/kilikini
>

This one worked...boy talk about hard to leave a message....17 questionares
later I could say Hi!

On Sat, 28 Oct 2006 23:34:58 GMT, "kilikini"
> wrote:

>Mr Libido Incognito wrote:
>> kilikini wrote on 28 Oct 2006 in rec.food.cooking
>>
>>> http://www.caringbridge.org/view/kilikini
>>
>> link doesn't work
>
>That's what everyone is saying! I don't get it. Okay, just go to
>caringbridge.org, click on view and type in kilikini. That works!

Just change view to visit, and it'll work.

do a rub with cajun spice, and broil it
you can't use ANY oil..not even a single spritze of olive?

Jerry

>How about doing it en papillotte (in a baking paper fodled "bag", using
>herbs and whatever else you like for flavoring).


super idea