Thai Shrimp Pasta

Thai food is possible without soy sauce and peanuts. It doesn't quite taste the same, but, it is still good. N.B. I am off onions as well because they give my son horrible gas. Feel free to chop some shallots or onions into this dish, they would be delicious.

Thai Shrimp Pasta (for 2 with leftovers)

• 8 ounces rice noodles
• 1 tablespoon lemon grass
• 2 teaspoons dried basil or several leaves chopped and washed
• 2 tablespoons olive oil
• 3-4 cloves of garlic crushed (we REALLY like garlic in this house)
• 2 teaspoons grated fresh ginger
• 1/2 can coconut milk
• 1 head bok choi, washed and chopped. Separate the white parts from the leaves
• 1/2 pound shrimp

Boil water for pasta. Cook noodles until just done, do not overcook!
In a skillet heat lemon grass and basil over medium low heat until fragrant (2ish minutes)
Add olive oil and heat
Add garlic and ginger and saute
Add bok choi stems and saute
Add bok choi leaves
Add coconut milk
Add shrimp and cook together until shrimp is cooked.

Serve over noodles

Corn Pancakes and Fritters

The following recipes were born out of the need for yummy breakfast food on this diet.

The pancakes are nice and fluffy. The fritters are more dense but make a good dessert.

Pancakes

• 2 cups of frozen corn, thawed
• 1 egg separated
• 2 teaspoons vanilla
  
• 1/4 cup olive oil
• 2 cups water
  
• 2 teaspoons salt
• 1/4 cup sugar
• 2 cups flour

In a small bowl combine the egg yolk, the olive oil, and water. Mix thoroughly

In a large bowl combine the salt sugar and flour. Make a well in the center and add 1/3 of the liquid at a time, mixing thoroughly between additions.

In a food processor or blender process the corn into a puree. Drain resulting water in colander

Add corn to batter and mix well.

Beat egg white until it holds stiff peaks.

Fold egg white into batter

Ladle batter onto hot griddle in 1/4 cup scoops. Pancakes should be flipped when they start to break bubbles in the center.


Fritters (for 4 with leftovers or 5 with no leftovers)

• 2 cups of frozen corn, thawed
• 1 egg
  
• 2 teaspoons vanilla
  
• 1/4 cup olive oil
• 2 cups water
  
• 2 teaspoons salt
• 1/4 cup sugar
• 3 cups flour
• Sufficient oil for frying (needs to be canola oil, but if you are not avoiding nuts, peanut oil is an excellent choice because it won't break down at the high frying temperature). Fritters need to fry floating in the oil, not stuck to the bottom.

Heat oil to 375 degrees. If you have a deep fryer, this is probably the hottest setting. If you are frying on the stove, use a candy thermometer to measure temperature.

In a small bowl combine the egg, the olive oil, and water. Mix thoroughly

In a large bowl combine the salt sugar and flour. Make a well in the center and add 1/3 of the liquid at a time, mixing thoroughly between additions.

In a food processor or blender process the corn into a puree. Drain resulting water in colander

Add corn to batter and mix well.

Using a small ladle or soup spoon, drop batter into oil. Let fry for 3-4 minutes then stir or turn so that all sides become golden.