Cheap Easy Recipe For Las

Try Giada's light and easy summer meal

For the dressing: In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with salt and pepper, to taste.

For the salad: Using a small paring knife, remove the outer leaves from the brussels sprouts. Bring a large saucepan of water to a boil over medium-high heat. Add the brussels sprout leaves and cook for 1 minute. Drain and place in a bowl of iced water. Drain well in a colander. Place the brussels sprouts leaves, arugula, endive, and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note: The unused core of the brussels sprouts can be used in soups and stir-fries.

Prep Time: 25 minutes

Cook Time: 1 minute

For the shrimp cakes: In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, carrot, shallots, salt, and pepper. Cook, stirring frequently, until the carrot begins to soften, about 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, and lemon zest. Pulse until combined but still chunky. Using damp hands, form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.

For the butter: In a medium bowl, using a rubber spatula, mix together the butter, ginger, soy sauce and salt until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1 inch in diameter. Refrigerate for at least 30 minutes until firm. When ready to serve, slice the butter into 1/4-inch-thick pieces.

Cheap'n'Easy Lowcarb Living: It's Still July 5th Because I Haven't ...

This isn't necessarily a place to learn everything you need to know about eating low carb, its health benefits, or how to do it - there are plenty of other places for that. But since I've been living Cheap'n'Easy Low Carb since April 3, 2004, I just want to share some of my inexpensive and simple recipes (often including the cost!), shopping tips, experiences, and the occasional link or opinion. Welcome! :) I am middle-aged Christian lady, living quietly with her husband, 2 dogs, a cat, 9 parrots (ok, maybe not so quietly ALL the time!) in northern Michigan. We shop, cook, and eat low carb, the subject of my CheapEasyLowCarb blog; everything else (music, faith, Lewy Body Disease, shopping, fun stuff, serious stuff, etc.) is in ChiaChatter. And MyNissenFundoplication blog has all of the posts, including diet/food, relating to my recent (12/1/10) surgery.

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