Sautéed Sensation - With Recipe
Sauté salmon and cod in olive oil with freshly sliced ginger root and freshly sliced garlic cloves. It's easy to remove the ginger root's skin by scraping it with a teaspoon. It's easy to loosen each garlic clove's skin by pressing down hard on each clove with the flat side of a knife (a la Giada DeLaurenta.)
Sprinkle with Mrs. Dash salt free Table Blend of spices. Add frozen peas to pan. Then add coconut flour to pan and and heavy cream. Add arugala when it's almost done. Add freshly sliced avocado when it's finished cooking.
The green beans were fried separately in olive oil together with diced onions and sliced garlic cloves.
The quantities are really to taste. Just vary them each time you prepare it. Don't forget to keep notes, like Ina Garten, owner of The Barefoot Contessa, does, until it suits your palate. I find it's always good.
Sautéed Sensation - With Recipe
Sauté salmon and cod in olive oil with freshly sliced ginger root and freshly sliced garlic cloves. It's easy to remove the ginger root's skin by scraping it with a teaspoon. It's easy to loosen each garlic clove's skin by pressing down hard on each clove with the flat side of a knife (a la Giada DeLaurenta.)
Sprinkle with Mrs. Dash salt free Table Blend of spices. Add frozen peas to pan. Then add coconut flour to pan and and heavy cream. Add arugala when it's almost done. Add freshly sliced avocado when it's finished cooking.
The green beans were fried separately in olive oil together with diced onions and sliced garlic cloves.
The quantities are really to taste. Just vary them each time you prepare it. Don't forget to keep notes, like Ina Garten, owner of The Barefoot Contessa, does, until it suits your palate. I find it's always good.