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OBGYN.net Osteoporosis Calcium Rich Recipes

Calcium Rich Recipes

 

Fresh Strawberries with California Cream

Ingredients:


Beautiful, ripe, fresh Strawberries
Yolk of one Egg
4 oz. Cream Cheese (at room temperature)
1 cup Sour Cream (can substitute Yogurt)
1 cup Heavy (Whipping Cream)
1 tsp. Honey or Brown Sugar (optional)

Directions:


Decide whether you wish to present the berries with or without stems and leaves. If with, submerge them in clear water and gently - gently! - agitate them to loosen any dirt or foreign matter. Lift out and allow to dry in a colander lined with paper towels. If without, wash as above; then we recommend using a huller that looks like a melon baller, but with serrated edges, to remove only the green parts and leave the delectable deep pink of the berry disturbed as little as possible. Refrigerate until an hour or so before serving, so they will stay fresh but also have time to come back to room temperature, the better for their natural bouquet to return. Mound in an attractive bowl, and alongside, offer a small bowl filled with 

California Cream: 
Whirl the egg yolk, cream cheese, sour cream, heavy cream, and honey.
 
 

Blue Cheese Dressing

Ingredients:


1 oz. Blue Cheese
8 oz. No-Fat (or Low-Fat) Cottage Cheese
Directions:
 Mix together in the blender until creamy smooth. You can thin it with skim milk, but you lose some of the flavor.
 
 

Shrimp for the Buffet

Ingredients:
Ingredients:
2-3 pounds raw Shrimp
2-3 quarts Water
3 Tbs. Salt
6 buds Garlic
3 small Onions
2 large stalks Celery
juice and zest (colored part of rind) from half a Lemon
20 whole Allspice
2 large Bay Leaves
15 Cloves
Parsley (several sprigs of fresh, if possible)
dash Black Pepper
8 Peppercorns
1/8 tsp. dried Red Pepper Flakes
Thyme sprig (fresh, if possible; or 1/8 tsp. dried)
5 Tbs. Worcestershire Sauce (divided)
4 medium Onions
Box of Bay Leaves
3/4 cup white Vinegar
1 1/4 c. Salad Oil
1 Tbs. Yellow Mustard
2 1/2 Tbs. Capers (with juice)
2 1/2 tsp. Celery Seed
Hot Sauce
Directions:

Place the water over medium-high heat in a very large pot; add salt and stir to dissolve as the water heats. Slice the garlic and onions and crush or break the celery; add the vegetables to the pot. Add the lemon juice and rind, as well, and also the allspice, 2 bay leaves, cloves, parsley, peppers, thyme, and 1 Tbs. of the Worcestershire sauce. Allow this fragrant mixture to come to a boil; continue simmering 20 minutes, to allow the flavors to "marry." Add shrimp; bring back to boil, then simmer for another 12-15 minutes (depending on size of shrimp). Remove from heat, allow shrimp to cool, then shell and remove the veins. Thinly slice the 4 medium onions. In a large container that will fit in your refrigerator, layer the shrimp with the sliced onions and the bay leaves.
Then warm the vinegar and mix it with the salad oil, salt, yellow mustard, capers and juice, celery seed, dash of hot sauce, and 1/4 cup (the other 4 tablespoons) of the Worcestershire sauce. Pour this concoction over the layered shrimp, onions, and bay leaves. Cover their container and slip into your refrigerator, where it can happily stay until just before the party. To serve, arrange the shrimp on a large platter - perhaps on a bed of bay leaves - and have cocktail picks and perhaps a good selection of crackers handy, too.

 

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