Written by Di Bauer August 31, 2001, Updated by Andrew DiMino February 5, 2020
Low Carb Cooking 101
This week’s menu features a simple fish dish (Fish Almondine), a cooked vegetable, and a side salad. Notice the variety of colors (white fish sprinkled with green parsley and red paprika), yellow waxed beans, and a dark green spinach salad with splashes of red and orange. Imagine what this meal would look like if mashed cauliflower were substituted for the waxed beans and coleslaw were substituted for the spinach salad. While all the dishes might taste good, the lack of color would be so boring that your eyes would cross. And I can guarantee that your kids wouldn’t eat it. Never underestimate the visual aspects of the meals you prepare!
You may also notice that there are a variety of textures and flavors in this meal. The fish is soft, but the slivered almonds add a delightful crunch. The waxed beans are soft but interestingly silky. The spinach salad is cold and crisp and is a nice combination of not-too-sweet (from the mandarin oranges) and tangy (from the onions and the vinaigrette salad dressing). This is not a meal that is going to bore you!
Wax beans are no more ‘carby’ than regular green beans, coming in at just 4 grams of carbohydrates for a ½ cup serving. I have included them in the menu for a couple of reasons. One reason is the color, of course, but I could have used crookneck squash, which is also yellow. The primary reason is that very few people are familiar with waxed beans any more, and using them is a good way to expand the number of vegetables we can eat while low carbing.
The mandarin oranges in the salad echo but don’t duplicate the citrus flavor of the fish. Mandarin oranges are not as high in carbohydrates as are regular oranges. They would be too high in carbohydrates if you sat down and ate a whole can of them, certainly, but they are used in the salad as a garnish, not as the main ingredient. A one-eighth cup of mandarin oranges has 5 carbs, and I use less than that on my salad, usually just 4 to 6 segments, while the non-low carbers get more.
Here are This Evening’s Low-Carb Recipes
Here’s The Gameplan
- If you’re using frozen fish, take it out of the freezer the night before and put them in the refrigerator to thaw.
- About 45 minutes before you want to serve dinner, preheat the oven to 350° F. Take the fish fillets out of the refrigerator and follow the preparation instructions in the recipe.
- While the fish is baking, go on and make the salad.
- Set the table or preferably bully someone else into doing it.
- Put the salad plates or bowls on the table along with the salad dressing, and fill the glasses with both ice and water.
- About 5-10 minutes before the fish is done, begin cooking and preparing your beans.
- Take the fish out of the oven, place the fish and beans on the dinner plates, and sit down to a well-deserved, relaxing meal.
- Get someone else to do the dishes.
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