Salmon Bruscetta

When I wrote my blog entry earlier this week, I got to thinking about how, when I started MyFitnessPal, I actually had trouble eating enough calories to keep up with my workout routine. That's because when it comes to most of my meals, I eat unprocessed food. With the exception of peanut butter, bread, and a few other miscellaneous items, if it comes in a cardboard box or a plastic bag, I generally don't eat it. (Not gonna lie, I ate a box of Girl Scout cookies to myself) So when it comes to the big meals, I eat very low-calorie food.

Now, I don't expect everyone to do this. However, my point is that if you are looking to lose weight or eat a little healthier, cutting down on your processed foods is probably a good idea. Most of my recipes on here are, of course, very low on processed food. Here's another recipe to add to your low-calorie, high flavor arsenal. It's a little more useful over the summer, when the tomatoes are in season, but we are still getting semi-decent tomatoes down here in SoCal. So I thought I would share one of my favorite quick and easy recipes, Salmon Bruscetta.

Ingredients (for 2 people)

1/2-3/4 lb salmon

3 tomatoes, diced

1-2 cloves garlic, minced

1/2 onion, diced

1 handful basil, roughly chopped

Extra-virgin olive oil, salt and pepper

Preheat oven to 350 (or grill, your choice).

In a small mixing bowl, toss together the tomatoes, garlic, onion, basil, olive oil, salt and pepper until thoroughly mixed. Be sure to add enough olive oil to coat the ingredients, but not so much that it's soupy or drenched.

On a baking sheet, lay out enough foil to surround the salmon. Place the salmon on the foil, and then add the bruscetta mixture. Wrap the foil around the salmon and bruscetta. Place in oven and cook for 20-25 minutes.

Note: This recipe tastes best when fresh tomatoes and salmon are used. If you can't get your salmon from a fresh fish market, get it from the fresh fish section of the grocery store, NOT the frozen ones on the shelves. Take it from my experience, it doesn't taste good!!

Please enjoy!

Sausageless Shrimp Gumbo

I love love LOVE Cajun food. The flavors are so rich and complex, but the dishes are generally very easy to make. One staple ingredient in many Cajun dishes is Andouille sausage, which can be very greasy, hard on the stomach, and not so great on the waistline. Which is why I love this next recipe. I got it from my dad, who absolutely loves to cook and from whom I probably got my dedication to cooking and flair for coming up with my own recipes. He loves spicy Cajun dishes, and he used to always make this one when I was growing up.

It's farmers market friendly and it's good for you, which makes a perfect recipe for Steffstainability! Enjoy!

Note: For more or less spiciness, play around with the amounts of red and white pepper. My dad had a half teaspoon of each in his recipes, but that's a little too spicy for me, so I decreased it to a quarter teaspoon.

Another note: This recipe requires a spice called "file", which is pronounced fee-lay (makes me think of my favorite TV show in my adolescent days, Boy Meets World... "Feenay! Fee-hee-hee-heenay!" Anyone??). It's sometimes hard to find, but it's almost absolutely necessary for gumbo. It compliments the taste of the seafood and acts as a thickener. If you can't find it, you can add okra to the gumbo instead; the juice from the okra will thicken the sauce. Hell, add okra anyway; it's not in this recipe but is often used in Cajun foods. It's super yummy and currently in season!

Ingredients:

1/4 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp salt

1/4 tsp white pepper

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

1 crumbled bay leaf

1 onion, diced

2 or 3 celery stalks, chopped

1 green bell pepper, diced

3 Tbl file

1 Tbl tabasco sauce

1 clove minced garlic

1 cup tomato sauce

5 cups vegetable stock

1/2 lb imitation crab

1 lb shrimp

1 cup rice

You can use any flavor stock/broth you want, really. I like the extra kick of flavor that beef stock adds to it; I've tried vegetable and chicken as well, and they all taste great.

You have a couple options with the shrimp. Get fresh if you can, but frozen raw peeled shrimp also works.

Instructions

1. Combine cayenne pepper, paprika, salt, white pepper, black pepper, thyme, oregano, and bay leaf in a small bowl or container.

2. If your shrimp has the shells on them, deshell them, but save the shells in a saucepan. Add the vegetable/chicken/beef stock to the shells and bring to a boil, and simmer for about 10 minutes. If your shrimp do not have shells, skip this step.

3. In a medium or large soup pot over med-high heat, heat some vegetable oil. Cook onions, celery, bell pepper, file (or okra), tabasco sauce, and minced garlic for 6-8 minutes, stirring constantly. If you did use the file, you will have to start scraping the mixture off the bottom of the pot, especially if your pot is not nonstick. Don't worry though, just keep scraping.

4. Reduce heat to med-low and add tomato sauce and spice mixture. Cook for 5 minutes, stirring every now and then.

5. Strain the broth and shells over the soup pot, adding the broth to your mixture. If you skipped step 2, just add the broth to the soup pot.

6. Bring the gumbo to a boil, reduce heat, and simmer for 45 minutes.

7. Prepare white rice as per the instructions on the package.

8. After the 45 minutes, add the crab and shrimp to the gumbo and cook for about 10 minutes.

Spoon rice into soup bowls and cover with gumbo. Enjoy!!