Sunday, March 17, 2013

Healthy and Delicious

 Back in the 70's, a dear friend of mine who happens to be of Dutch descent, made something for me called "Beehoon".  I have no idea if the spelling is correct or not, but they were fabulous.  What she did, and what I do now when I want to make them, is to peel about a third of a pound of shrimp.  Then take the shells and boil with a quart of water with some onion peels, celery parts and carrot parts.  Add a couple bay leaves and simmer for 20 minutes.  Strain.  Take two cups and bring to a boil in another saucepan and add a cup of quinoa.  Stir, put a lid on it and turn to low.  After ten minutes, turn off the heat.  Pour the rest into the first saucepan and add two tablespoons oyster sauce, then a half a tablespoon of arrowroot or tapioca flour mixed in a shot of white wine or water.  Cook until thick.  Reduce to simmer.  Take a quarter of a cabbage and rough chop it.  Put it into a food processor with some herbs, onions, and buzz until well chopped.  Then add three eggs and mix well.  Then add the shrimp and buzz just until roughly chopped.  On a hot griddle or in a good stainless pan oiled with a bit of olive oil, spoon some of the mixture out into mounds.  Flatten a bit and allow to brown well on the bottom.  Turn over and brown the other side.  Repeat with all the mixture.  Serve with the  quinoa and the sauce.  These are low salt, unbelivably flavorful and HEALTHY!

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