Sushi for lunch!

You know how you have little rituals during the week, like Friday is "Sushi Day?" Well, we have one of those for when we go to Portland for music lesson. Yesterday, we didn't go to Portland, simply because it's Labor Day weekend and not a smart time to travel. But Mom and I still found ourselves craving sushi. A bad thing, considering it's not something allowed on the hCG Protocol.

Instead of just figuring we were doomed to have that craving, Mom designed a great little wanna be sushi for us. We chose to use shrimp in ours, but crab could just as easily become the main protien here.

So, for all you sushi lovers, here's the sharesies:

Wanna-be Sushi (you'll have to add up the calories)

100g shrimp (90 calories) OR crab (55 calories)

1 T Plochman's stone ground mustard

1/2-1 t wasabi powder

1/2 t ground ginger

1 T Braggs' Liquid Aminos

Onion powder to taste

Garlic powder to taste

1/2-1 t more wasabi powder

2 c Zucchini (58 calories) - you can use the allowed amount, if you like

In pan, stem zucchini until nearly done. While that's steaming, combine Plochman's, 1/2 to 1 t wasabi powder, and ginger in a small dish and set aside. Dry fry shrimp, Braggs', onion, and garlic powders on the stove until shrimp is hot and cooked. Place shrimp in dish with mustard mixture and coat. Remove zucchini from steamer and place on plate. Place shrimp over the zucchini then, in the dish that held the mustard mixture, mix another 1/2-1 teaspoon wasabi and add 2 t water to it to make it sort of soupy, then drizzle the soupy wasabi over all of it. Tah-dah! Sushi! You can even eat it with chop sticks for the full effect. :)

Supper Menu

Tonight, we have crab on the menu. I wasn't sure how to make a "patty" out of it, though, so it's more like tossed crab salad. It tasted good before I tossed it into the toaster oven, though! After we ate it, we decided the original recipe needed some serious tweaking. I put the ingredients that we originally used there, but in white, so if you want to read it, you just highlight it. We thought the lemon sort of spoiled the crab and we thought the whole thing was a waste of the breadstick we used in the original recipe. :) However, after playing with the cauliflower, we determined that it would have made a much better "food glue" and thought that it would be easier to crisp up, too, so it would sort of be like a crab cake and have some shape instead of just a pile of flavored crab beside a heap of cauliflower.

Here's the recipe:

Tossed Crab Salad (55+veggie75 calories)

100g crab (55 calories)

1 grissini breadstick (20 calories)

1/2 t lemon juice

Cauliflower (mashed up to the consistency you desire)

1/4 t garlic powder

1/4 t onion powder

salt and pepper to taste

Put the breadstick into a baggie, cover the baggie and beat it until it's just crumbs. Add crab, cauliflower,breadstick crumbs, lemon juice, garlic & onion to a small bowl and mix completely. Add a very little salt and pepper, taste, then add more of any of the seasonings you feel it needs. Pull out an 8 inch square of foil, form the crab mixture into a patty shape and pour the crab into the middle and fold the foil into a pocket place on foil. Toss in the toaster oven at 350* for about 5 minutes, serve and enjoy.

We ate this with cauliflower tonight - a white meal. :)