No meat, no dairy, no grain, no salt dinner party...
- Thread starter moyn
- Start date
Herbed whitefish with pico de gallo? Maybe a fruit salad, bean side dish of
some kind such as black beans and corn with chiles. If this is because of allergies, make sure shellfish is ok. That's a tough one!
http://pinchmysalt.com/simple-side-dish-black-beans-and-corn-with-green-chiles/
some kind such as black beans and corn with chiles. If this is because of allergies, make sure shellfish is ok. That's a tough one!
http://pinchmysalt.com/simple-side-dish-black-beans-and-corn-with-green-chiles/
melissa-dallas
Well-known member
Dang I'm glad I don't live on the East or West Coast
dawn_mo
Well-known member
How about REC: Artichoke Heart Spaghetti Sauce served over spaghetti squash?
* Exported from MasterCook *
Artichoke Heart Spaghetti Sauce
Recipe By :hAndyman
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
14 ounces artichoke hearts -- drained and sliced
1/2 cup olive oil
1 teaspoon crushed red pepper flakes (1-2 tsp)
1 teaspoon salt
3 cloves garlic -- minced
4 tablespoons chopped parsley
juice of 1 lemon
Combine artichokes, oil, peppers, salt and garlic in a heavy pot. Cook over medium heat, stirring until hot. Add parsley and lemon juice. Serve over cooked noodles topped with freshly ground pepper and shredded Parmesan.
Andy's notes: I heat the olive oil (I do try to use less) and add the garlic and some sliced shallots or onions, the pepper flakes, and maybe some diced sweet or hot red pepper, and sauté. I then add the artichokes and some salt and heat until hot. Finally I add the parsley and lemon juice (if it's a large lemon I use half or to taste). Serve as above.
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* Exported from MasterCook *
Artichoke Heart Spaghetti Sauce
Recipe By :hAndyman
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
14 ounces artichoke hearts -- drained and sliced
1/2 cup olive oil
1 teaspoon crushed red pepper flakes (1-2 tsp)
1 teaspoon salt
3 cloves garlic -- minced
4 tablespoons chopped parsley
juice of 1 lemon
Combine artichokes, oil, peppers, salt and garlic in a heavy pot. Cook over medium heat, stirring until hot. Add parsley and lemon juice. Serve over cooked noodles topped with freshly ground pepper and shredded Parmesan.
Andy's notes: I heat the olive oil (I do try to use less) and add the garlic and some sliced shallots or onions, the pepper flakes, and maybe some diced sweet or hot red pepper, and sauté. I then add the artichokes and some salt and heat until hot. Finally I add the parsley and lemon juice (if it's a large lemon I use half or to taste). Serve as above.
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dawn_mo
Well-known member
Or: REC: Briami (I skip the cheese)
* Exported from MasterCook *
Briami-small batch
Recipe By :evelyn/athens
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
2 small russet potato -- sliced
1 1/2 medium zucchini -- sliced
2 small bermuda onion -- quartered
4 cloves garlic -- sliced
6 cherry tomatoes -- halved
1/2 yellow bell pepper -- sliced
1/8 cup extra virgin olive oil
Place all veggies in a large roasting pan. Add the oil and season with salt and pepper, and Italian seasoning, or seasoning you desire. Mix well and roast in a 420 degree oven for about 1 1/2 hours, stirring occassionally to roast all the veggies.
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* Exported from MasterCook *
Briami-small batch
Recipe By :evelyn/athens
Serving Size : 2 Preparation Time :0:00
Categories : Side Dishes Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
2 small russet potato -- sliced
1 1/2 medium zucchini -- sliced
2 small bermuda onion -- quartered
4 cloves garlic -- sliced
6 cherry tomatoes -- halved
1/2 yellow bell pepper -- sliced
1/8 cup extra virgin olive oil
Place all veggies in a large roasting pan. Add the oil and season with salt and pepper, and Italian seasoning, or seasoning you desire. Mix well and roast in a 420 degree oven for about 1 1/2 hours, stirring occassionally to roast all the veggies.
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dawn_mo
Well-known member
REC: Kima Curry
Use a no-salt veggie broth and skip the tofu. I wasn't sure if you could eat potatoes, so you could sub cauliflower for the potatoes.
* Exported from MasterCook *
KIMA-CURRY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
1 large onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
2 tablespoons fresh parsley -- chopped
1 large potato -- chopped
2 cloves garlic -- minced
1/4 cup olive oil or butter
black pepper -- to taste
1/4 cup vegetable or chicken broth
2 cups tofu -- cubed
1 large tomato -- chopped
2 tablespoons curry powder
1/2 bunch kale or other greens -- coarsely chopped
Saute the vegetables in butter for 5 to 7 minutes (they should be crisp) in a large frying pan. Add the curry, pepper, and tofu to the vegetables, stir frequently, about 10 minutes. Add the tomato and broth to the mixture, and cook for 10 minutes. Serve over rice or couscous.
NOTES : For and added zip, add some chopped jalapenos to taste. - - - - - - - - - - - - - - - - - - -
Use a no-salt veggie broth and skip the tofu. I wasn't sure if you could eat potatoes, so you could sub cauliflower for the potatoes.
* Exported from MasterCook *
KIMA-CURRY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
1 large onion -- chopped
2 stalks celery -- chopped
1 green pepper -- chopped
2 tablespoons fresh parsley -- chopped
1 large potato -- chopped
2 cloves garlic -- minced
1/4 cup olive oil or butter
black pepper -- to taste
1/4 cup vegetable or chicken broth
2 cups tofu -- cubed
1 large tomato -- chopped
2 tablespoons curry powder
1/2 bunch kale or other greens -- coarsely chopped
Saute the vegetables in butter for 5 to 7 minutes (they should be crisp) in a large frying pan. Add the curry, pepper, and tofu to the vegetables, stir frequently, about 10 minutes. Add the tomato and broth to the mixture, and cook for 10 minutes. Serve over rice or couscous.
NOTES : For and added zip, add some chopped jalapenos to taste. - - - - - - - - - - - - - - - - - - -
Served this yesterday; posted by Gay Rec: Upside Down Marinated Shrimp Bowl
I made it one day ahead, it was a HUGE hit. I cheated and used store bought pre-cooked shrimp (They were on sale).
It was a huge hit on Sunday.
Thanks Gay for a great recipe!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89234
I made it one day ahead, it was a HUGE hit. I cheated and used store bought pre-cooked shrimp (They were on sale).
It was a huge hit on Sunday.
Thanks Gay for a great recipe!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89234
melissa-dallas
Well-known member
Because you never hear of all those dietary restrictions down here.
mariadnoca
Moderator
Can they have seafood? Veggie stir-fry/bean over rice? Soup/Salad?
Another suggestion; in Menus from Cathy, Rec: from Evelyn Mediterranean Fish
I have made this a few times....Great presentation, wonderful flavors. I have used the recipe for tilapia. Just put the feta on the side.....
mmm Serve with Evelyn's Roasted potato's....
http://www.eat.at/swap/forum28/163_Athens-style_Baked_Fish
I have made this a few times....Great presentation, wonderful flavors. I have used the recipe for tilapia. Just put the feta on the side.....
mmm Serve with Evelyn's Roasted potato's....
http://www.eat.at/swap/forum28/163_Athens-style_Baked_Fish
dawn_mo
Well-known member
Here's a photo of it.
http://www.bhg.com/recipe/appetizers-snacks/upside-down-marinated-shrimp-bowl/
http://www.bhg.com/recipe/appetizers-snacks/upside-down-marinated-shrimp-bowl/
If it's also no alcohol, I'd just cancel. Just invited my friend with all the restrictions and she
now has 2 more...so add to that excessive list from a month ago: no substitute milks of ANY kind, no grains of ANY kind and she has turned down my offering of chicken. This is depressing. No potatoes even. How can a person exist without potatoes?
I had just considered the mango and coconut souffle posted by Meryl, but now learn that coconut milk is verboten for her.
She suggested she bring her own dinner. I am just not looking forward to doing this. It means that serving 6 people for the first time by myself from my teeny kitchen, I now have to accommodate another menu and its timing as well.
I must be getting old and grumpy.
Still, Sandra, Joanie's mango, shrimp, avocado salad is just so not boring.
Oooh and the spot prawns are just now in season here.
now has 2 more...so add to that excessive list from a month ago: no substitute milks of ANY kind, no grains of ANY kind and she has turned down my offering of chicken. This is depressing. No potatoes even. How can a person exist without potatoes?
I had just considered the mango and coconut souffle posted by Meryl, but now learn that coconut milk is verboten for her.
She suggested she bring her own dinner. I am just not looking forward to doing this. It means that serving 6 people for the first time by myself from my teeny kitchen, I now have to accommodate another menu and its timing as well.
I must be getting old and grumpy.
Still, Sandra, Joanie's mango, shrimp, avocado salad is just so not boring.
Oooh and the spot prawns are just now in season here.
melissa-dallas
Well-known member
Of course, but I've certainly never heard of a laundry list like Marg's friend.
steve2-in-la
Well-known member
I suggest . . . you make reservations somewhere else
steve2-in-la
Well-known member
Gave this to a friend recently with a similar dilemma. It was a major hit. Leave out the salt, serve
with a green salad and for folks without restrictions, add a fresh baguette. My friend even had an AA member at the table so she couldn't use the wine. She substituted vegetable stock and it STILL rocked everyone's world. (most everyone had 3 helpings, some even had 4ths.) Call it "Cioppino" and you'll be like, a cooking God.
Seafood Stew with Tomatoes and Fresh Herbs
6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 ½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE
1½ lb HALIBUT FILLETS, cut into 1” pieces
1½ lb UNCOOKED LARGE SHRIMP, peeled, deveined
1½ lbs MUSSELS, scrubbed, debearded
1½ lbs SMALL CLAMS, scrubbed
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON
Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes.
Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.
Add halibut, shrimp, mussels, clams, half of parsley and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes.
Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.
with a green salad and for folks without restrictions, add a fresh baguette. My friend even had an AA member at the table so she couldn't use the wine. She substituted vegetable stock and it STILL rocked everyone's world. (most everyone had 3 helpings, some even had 4ths.) Call it "Cioppino" and you'll be like, a cooking God.
Seafood Stew with Tomatoes and Fresh Herbs
6 Tbsp EXTRA VIRGIN OLIVE OIL
3 cups thinly sliced ONIONS
1½ large FRESH FENNEL BULBS, trimmed, halved, thinly sliced
4 large GARLIC CLOVES, minced
½ tsp DRIED CRUSHED RED PEPPER
1 28 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 15-16 oz can CRUSHED TOMATOES WITH ADDED PUREE
1 ½ cups DRY WHITE WINE
3 8oz bottles (or more) CLAM JUICE
1½ lb HALIBUT FILLETS, cut into 1” pieces
1½ lb UNCOOKED LARGE SHRIMP, peeled, deveined
1½ lbs MUSSELS, scrubbed, debearded
1½ lbs SMALL CLAMS, scrubbed
¾ cup chopped FRESH ITALIAN PARSLEY, divided
1 Tbsp chopped FRESH TARRAGON
Heat oil in large wide pot over medium high heat. Add onions, fennel, garlic and crushed red pepper. Sauté until onions are tender, about 10 minutes.
Add all crushed tomatoes, cook 5 minutes. Add wine and cook 8 minutes. Add 3 bottles clam juice and bring to boil. Reduce heat to medium; simmer until slightly thickened, about 15 minutes.
Add halibut, shrimp, mussels, clams, half of parsley and tarragon. Cover; simmer until halibut and shrimp are just opaque in center and mussels and clams open, about 7 minutes.
Thin with more clam juice, if desired. Season with salt and pepper. Transfer to large bowl (discard any unopened shellfish). Sprinkle with remaining parsley.