I tested a low carb pumpkin pie recipe last night. Tasty and awesome, it will make my Thanksgiving Day menu.
I love baking. Putting my hands in the dough, turning raw ingredients into something else. It’s pure joy. Unfortunately, when I went low carb, I thought my newfound hobby was lost. Key ingredients – flour, sugar – are not friendly to my waistline. Thankfully, there are more alternative ingredients, sites and cookbooks popping up that focus on low carb baking. Read More
Want to avoid sugar? That’s hard to do if you are buying any packaged food these days. Just reading the label isn’t enough. Sugar has so many names. Thankfully Prevention Magazine lists 57 names of sugar you’ll find on food labels. My guess is this is just the tip of the iceberg.
Check out this Fiber One label.
This life-long member of the Fish Hater Club decided to give sushi a try the day after Thanksgiving. It was awesome.
November is coming to a close, which means my fish challenge is ending. I’d thought I’d go out with a bang and try some sushi. What could be more challenging for a non-fish eater than eating raw fish?
Yesterday the hubby took me to a little restaurant called Kumo Sushi. When looking at the menu, it was clear I’m no sushi connoisseur. I couldn’t tell you the difference between Nigiri, Maki or Sashimi.
So I went for simplicity. I ordered the Sushi Lunch – 5 pieces of sushi and 1 California roll.
When my order arrived, I mixed all the wasabi with some soy sauce, placed the ginger on top of each piece of fish and began dipping.
Wow!
Everything was delicious. Nothing tasted fishy – except that blasted California roll…more on that in a sec.
Sushi….Yummmmm. Yes, I’m a sushi convert. I loved every bite (well, I could lose the California Roll).
Any fear I had disappeared with the first bite. The fish melted in my mouth and I quickly gobbled up each piece. I kicked myself for not trying this delectable delight sooner.
Will I have sushi again?
Hell yeah!
I’m officially a sushi lover. I’m thinking of making it a weekly treat – Sushi Friday’s has a nice ring to it.
Although I think the next time I’ll go light on the wasabi. While I love the heat, I used all of it in my soy sauce expecting horrible tasting food. And at times the wasabi heat overpowered the fish as it melted my eyes into the back of my head. I learned quickly to lightly dip the sushi into the soy sauce-wasabi mixture.
Sushi — tasty and educational.
What’s Up With That California Roll?
As for the California Roll…it was…OK. The unseasoned nori (or seaweed) gave it a fishy taste and was off-putting. And what’s with the imitation crab? Keep it fresh or don’t serve it.
It all comes down to one question. Would I order a California Roll again? If I really wanted sushi and nothing else is around, then sure I could eat a California Roll if I was starving.
Now that’s what I call a ringing endorsement. Heh.
Sushi Challenge
My friend Elizabeth did her best to get me to try sushi for ages. I should have listened sooner. She sent me a note today and urged me to try Unagi.
Challenge accepted!
I enjoyed seared ahi tuna for my fish challenge last night. It was delicious. Is sushi in my future?
My fish food challenge continued last night with a delightful Seared Ahi Tuna appetizer. My husband took pity on my sore legs and treated me to a date night at the Outback Steakhouse.
I noticed the tuna on the menu and decided to try it.
It was yummy! The tuna tasted amazing. Seared perfectly, the fish and had the right amount of seasoning – it didn’t over power the taste of the tuna.
After I ate the tuna, my husband pointed out that I essentially had sushi. He wants me to visit a sushi bar next week. Not sure if I’m ready for that adventure yet.
If I had a complaint about the dish it was the choice of lettuce for the “salad.” Ice burg…really? Why bother? I skipped the lettuce and devoured the tuna.
The wasabi sauce was nice, although I wanted more heat. I only tried a small amount – I have no idea what’s in it but assumed it would do nothing to help me lose weight.
This is something I need to try at home, but as a proper salad. I found this little recipe on The Food Network. It had me at the mixed greens! The recipe calls for using all the vinaigrette on the salad. That’s actually too much for my taste. I recommend making the dressing as the recipe calls for, but using only one tablespoon on the mixed greens. You can use the rest of the dressing over a couple of days before trashing it.
Seared Ahi Tuna with Wasabi Vinaigrette
Net Carbs: 2
Weight Watchers PointsPlus: 6
Single serving
Ingredients
Directions