California Surprise – February 18, 2017

Boiled lobster tail

We traveled to Southern California on our break from school and work to relax in the warm, sunny weather with my sister. Instead we joined her for the worst storm in at least 6 years, but possibly going back to 2004! We are certainly making the most of it – cooking, shopping, creating art projects.  Matt and my sister created a planet of vegetable “good guys” and “bad guys” followed by a planet of dairy characters while we lunched at the most amazing gluten-free meal I’ve had in ages at True Food Kitchen.

Gluten-free Hummus, Gluten-free PitaAs we didn’t want to leave the house in the storm again, we made boiled lobster tail and kale and quinoa on the side for dinner.  I’ll share both recipes below. The lobster tail was a new one for us, so we had to experiment a bit; it turned out great!

Boiled lobster tail


Boiled Lobster Tail

Serves 2

Ingredients

2 lobster tails, frozen

6 cups of water

1 tsp. salt

1/4 cup butter

Juice of 1 lemon

Directions

Bring the water to a boil, adding salt at the start

Add butter and lemon to the water as it starts to boil

Place frozen lobster tails in the water and cook for 10 – 12 minutes, until the lobster meat is whitening

Place lobster tails on a cutting board and cut down the center to peel off the shell

Serve with extra butter for dipping on the side if desired


Low-FODMAP Kale and Quinoa Side Dish

Serves 2 – 4

Ingredients

1 bunch of kale, chopped

1 cup quinoa

1 1/2 cups chicken broth (always confirm this does not contain onion and garlic)

~10 cherry tomatoes, sliced in half

1 egg

1/4 cup parmesan cheese

1 tsp. butter

1 tbsp. extra virgin olive oil

2 tsp. salt

Directions

Rinse quinoa and place in rice cooker with chicken stock and 1 tsp. of salt

Once the quinoa has been cooking for 10 minutes or so, add the butter and olive oil to a frying pan heating on medium heat

Add cherry tomatoes and 1 tsp. of salt to the frying pan

Add the kale to the frying pan and cook until the kale is softened and has halved in size in the pan

Crack an egg in the frying pan and stir until cooked into the mix

Stir in the quinoa and parmesan cheese

  kale, quinoa and egg

Serve as a side dish or on its own for a nice weekday lunch!

    

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