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