CAPERS AND EGGS, ANYTIME OF DAY..............

CAPERS AND EGGS

If I had to pick only one favorite food, it would have to be eggs, because there are a zillion ways to create exciting and delicious entrees, appetizers, soups, sandwiches, and of course, breakfasts!  However, at our house, we often enjoy eggs at any meal. Capers in this combination, makes this dish particularly a favorite and this recipe zings with flavor.  And of course, this selection is nightshade and gluten free.  Serves 2-3.                                    

5-6 range free eggs

1-2 tablespoons fat free half and half

Sea salt and black pepper, to taste

1 medium onion, diced large

2-3 tablespoons olive oil

Vegetable oil spray

2 heaping tablespoons capers, drained slightly

½ cup black olives, halved

1/3 to ½ cup Parmesan, grated

1 heaping tablespoon dried dill weed

Whisk the eggs with fat free half and half, salt and pepper, to taste. Set eggs aside.  In a large skillet, prepare pan with olive oil and vegetable oil spray. Place over medium high heat, add onion. Sauté until onion is nicely browned. Add capers and stir until slightly crisp. Top with black olives,

Parmesan, egg mixture, and dill weed.  Stir in a lifting motion to cook eggs and serve.

Nightshade free

Gluten Free

Comments from a Friend

Happy St. Patrick's Day......hope it's a fun, delightful day! But on a more serious note......

A Denver Friend just wrote a lovely note about her progress with Caroline's No Nightshade Kitchen: Arthritis Diet. Thought I'd share some of her comments:

She wrote, "I went off my meds three months ago and I'm going to continue until....??? I do once in a while break the rules, but pretty much hold to your suggestions. Last week, I made the boeuf bourguignon for company and they loved it. Other favorites are the quinoa with apricots and raisins; meatloaf with vegetables; spaghetti with lemon, garlic, and bacon; and the preserved lemons are the best!" 

Thank you, dear friend, and I'm thrilled to know that avoiding nightshades have allowed you to go off your medications. This is big! Please keep me posted as to how you're going.  

But, your note has made me very hungry!

All my best wishes!

(If you'd like to write comments, please feel free to send those to me at caroline.thompson101@gmail.com,  and your remarks will be posted anonymously, if you wish.)

MINI SALMON CAKES WITH FRAGRANT REMOULADE

Pan seared  mini Salmon Cakes make wonderful appetizers for your next tapas or cocktail party, but they are delicious as a main course served with your favorite side dishes. However, you will enjoy a tangy remoulade sauce, which also makes "nice dipping" for roasted Brussels sprouts, as seen above.  Enjoy!!!  

Remoulade....
1/2 cup Miracle Whip or mayonnaise
2 tablespoons NF Worcestershire Sauce
1 tablespoon Dijon
1 tablespoon yellow mustard
1 teaspoon horseradish
juice of 1/2 lemon
Blend well and enjoy! Makes 1 cup. xoxo

P.S. Nightshade free Worcestershire sauces are available at major food markets, but I recommend store brands from  Krogers, King Soupers, and Safeway. Check labels to avoid chili extract, which exacerbates many forms of arthritis.

Caroline Thompson is author of CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET, available in Boulder at Boulder Book Store and Savory Spice Shop, and in Denver at Savory Spice Shops and The Tattered Cover Book Stores. 

Poached Tilapia in Lemon Caper Sauce

Here's a very simple fish dish for the new year. It came together quickly last night for dinner and was really tasty. The sauce made the dish and it would be a lovely addition to salmon or trout filets, as well.

Happy New Year!! And may it be healthy and happy!

Caroline

POACHED TILAPIA IN LEMON CAPER SAUCE

A very easy midweek supper or for weekend guests, that comes together quickly and tastes delicious!                                             Serves 2.

2 tilapia filets, wash and pat dry

1 cup chicken stock

Splash white wine

Ample squeeze fresh lemon juice

Salt and pepper, to taste

2 tablespoons butter

Season tilapia with salt and pepper, set aside.  Place remaining ingredients in a large skillet with lid and bring to boil.  Lay the fish in the sauce, cover pan, and poach for about 3-4 minutes. Gently turn tilapia over, cover, and cook an additional 3-4 minutes, depending on size of fish. Remove each filet to a serving dish and keep warm.

1/3 cup cold water

1 rounded tablespoon cornstarch

2 tablespoons capers

Quickly bring liquids to boil. Mix water and cornstarch, then add to the sauce. Blend until lightly thickened and add capers. Adjust seasonings. Immediately pour over tilapia and serve.

Nightshade free

Gluten free

Lactose free (omit butter)