Cooking alone or cooking for one can get a bit draggy so on the fourth day of my cooking spree I enlisted two friends to come over and help.
I planned to make the moussaka recipe from the Lo-Carb Gourmet book and then roast a medley of vegetables so there was some prep to do. With waiting around for things to cook so we could get onto the next stage we had lots of time to indulge in some wine "tasting" and to snack on delicious cheese and crackers (no crackers for virtuous low carb me) to keep the hunger pains at bay.
Before we got started on the serious cooking the first decision was what wine to open. I decided that a 2008 Quails' Gate Gewürtztraminer would go nicely with the Cambozola, Brie, and with a nod to relatively lower fat cheese, the Dutch Cantenaar of 18% MF, that I had put on the cheese tray.
It is 7 am and the sun is streaming in through the window of my office and glinting off the waters of False Creek. I see three kayaks out on the water but I don't yet hear the strident voices of the dragon boat "dragons" exhorting the rowers to move it. My coffee, fresh ground, and mellowed with a touch of cream, is steaming on the desk. My back feels great and I am going to finish my coffee and head out for a walk on the sea wall.
After a rough week last week, this week has shaped up to be the best so far. The evening before I enjoyed a fun supper at Fortune Garden Restaurant on West Broadway. Yesterday with friends I walked from my place in Yaletown up to the Scotiabank Cinema on Smithe and Burrard, had lunch at Joey Burrard, saw The Lincoln Lawyer, and then walked home. Other than the fact that my pace was much slower than my usual speed walking, I actually felt "normal" for the first time in seven months.
With egg muffins and low-carb pizza portions individually wrapped and sitting in my freezer, I decided it was time to do something with the cooked shrimp that had been sitting in the freezer since BBP - that's my acronym for Before Back Problem.
Since I intended to make the Cauliflower rice from the Lo-Carb Gourmet Cookbook, I figured that making a nice sauce for the shrimp would be great.
I love the Asian style fried rice but rarely eat it - and no carb means no rice . So I decided to make the cauliflower rice more Asian by adding in lots of extras like green onion, prosciutto - well Asian style with an Italian touch - and sesame oil. First off I had to grate the cauliflower which was a snap with my Cuisinart. Luckily it was a firm head with little water to squeeze out so I did not make too much mess.
The cauliflower fried rice recipe is a favorite that both my daughter and I have made several times before so I was not surprised that the finished dish turned out really well and tasted as good as it looked.