Yesterday, I asked our Facebook Fans the following question:
JUST FOR FUN…
Why did I buy 24 jars of green baby food for tonight’s Diabetic Friendly Meal Planning class?
I’m going to reserve one copy of my upcoming book, “Just Cook”, for the first person who posts the correct answer!
Some of my favorite answers:
- “How bad those vegetable can taste if not seasoned correctly.” – Jill
- “Showing how unhealthy something that is SUPPOSE to be healthy can be?” – Vicki
- “To show hidden ingredients and prove your point about “healthy living from the start” – Danielle
- “Visual contrast for what people perceive as their diabetic diet vs. what it can/should be? Or, you are just sadistic…” – Tina
And my personal favorite:
- “You are going to re create the scene from the Exorcist using baby food instead of split pea soup.” – Karen
Unfortunately, none of these answers were correct.
The RIGHT Answer:
I didn’t feed this goop to my daughter when she was a baby, and I certainly wouldn’t feed it to potential hautemealz customers! LOL
When I went to the store, the clear plastic “cocktail” glasses I wanted to serve this samples of this dish in were $5.99 for a pack of 8. I just couldn’t force myself to pay $18 for 24 disposable cups.
Especially not when these glass jars of baby-food were discounted to thirty-five cents a bottle…and a week past their expiration, btw!
A quick rinse in some boiling water to remove the labels, a trip through the dish washer, and I had 24 our the prettiest (and reusable) little appetizer cups you ever saw, for less that 1/2 the price of those plastic cups!
So, unfortunately, no one won the contest. but no worries, I’ll do a few more contests before the book releases.
PS – Yes, feel free to hate me for the “green” misdirection…I just couldn’t help myself!
PPS – If you have any leftovers, it makes an AMAZING omelet the next morning!
SHRIMP & PEPPER PICO SALAD
Serves 2 (or 8 appetizer portions)
1/2 lb salad shrimp
1 cup Fresh Pepper Pico de Gallo (recipe below)
2 Tbsp. Mexican “Crema” or regular sour cream
Gently rinse the shrimp in cold water to remove excess sodium.
Divide the Pico de Gallo between bowls, and top with shrimp.
Chill or serve immediately
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Chef Perry’s Fresh Pepper Pico
Some folks aren’t fans of the heat, like I am…so I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be “too hot”) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. (And it’s purty, too!)
This attempt got major kudos from the “Mild not Wild” portion of the family.
5 fresh Roma tomatoes, chilled and diced
1/2 large white onion, diced
1/2 cup fresh cilantro, chopped
1 large orange bell pepper, diced
2 Tbs fresh squeezed lime juice
2 Tbs fresh minced garlic
Salt & pepper to taste
Combine all ingredients and refrigerate at least 1 hour before serving.