Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
Cut 4 slits in each side of a 2 – 3 lb. red snapper and rub with 2 tsp. Oriental sesame oil. Place on a platter and scatter 1-inch julienne fresh ginger root, 2 cloves julienne garlic and 2 julienne scallions over the top. Cover with foil and steam for 20 minutes over simmering water, uncover, and pour the juice of 1 lime over the top.
My name is Carrie Meszaros, I’m a Naturopathic Doctor in Stratford, Ontario. I’ve been living gluten free for over 10 years and wheat free for another 5 years before that. I’m a mom, wife and stepmom. Every day I see the difference avoiding food sensitivities makes for my own health, my family’s health and for many of my patients. This site is to share recipes with people that are learning to cook for food sensitivities or just looking to try some new recipes. Enjoy!
