0913 September, Low Carb, Stuff I Made

27 September: Great school day?! + Lohikeitto

Same ol’ omelette

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Today was pretty.. Weird. In a good way I /think/.
-PSS-
-Narmi-
-Truth or dare-
-W-
-Recess-
-Radio&N-

Stir fried Cabbage

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– And 12 peanut halves + 8 almonds to snack on through school
– Yong Tao Fu my mom got (I ate her veggies heehee)
– About 1h 10 minutes of eating peanut butter and not getting work done OTL

DINNER!! 😀

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~~~
Finnish Salmon Soup, “Lohikeitto”

Recipe:
– 1.5T olive oil
– 1/2 leek, chopped (white and light green part only)
– 1.5 cups water
– 1 small potato (about 120g), peeled cubed and peeled
– 200g salmon filet, skinned, de-boned and cut into small chunks
– 1/4 cup cooking cream
– 1/8 cup yogurt
– about 3/4 cup almond milk, not sure.
– 3/4 cup cauliflower (steamed then puréed in a blender)
– salt, about 2t
– pepper
– dill for topping
– lemon wedge (optional)
Adapted from: http://www.girlcooksworld.com/2012/01/lohikeitto-finnish-salmon-soup.html

Directions:
1) Heat olive oil in large saucepan
2) Sauté leek until softened
3) Add water + bay leaf, bring to a boil
4) Reduce heat, add cubed potato (cover and simmer until potatoes are tender)
5) Add salmon and simmer for about 3-4 minutes (mine were overcooked)
6) Add cream + yogurt, stir to mix
7) Cauliflower: Chop, steam until soft, blend (to make a purée)
> add to ⑥, stir, add milk, simmer
8) Remove from heat
9) Season with salt and pepper to taste
10) Top with dill

It was way too chunky and grainy.. I guess extra cauliflower = extra liquid

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After adding almond milk, it was really yummy! But it was too sweet ugh get UNSWEETENED, mom! 🙂

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Perfect.

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~Comments~
Taste: Yummy, but too sweet heheh. No cauliflower taste if anyone is wondering.
Texture: Salmon was too dry, perhaps it was cooked for too long. Potato chunks should have been bigger. Soup was slightly chunky and starchy due to cauliflower (and potato?)

~Next Attempt~
– 1.5T olive oil
– 1/2 leek, chopped (white and light green part only)
– 2 cups water
– bay leaf
– 1 small potato (about 120g), peeled cubed and peeled
– 200g salmon filet, skinned, de-boned and cut into small chunks
– 1/4 cup cooking cream
– 1/8 cup yogurt
– 1/2 cup unsweetened almond milk/milk
– 3/4 cup cauliflower (steamed then puréed in a blender)
– salt, about 2t
– pepper
– dill for topping
– lemon wedge (optional)

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