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This blog is not about what a great cook I am! I'm writing it to encourage you to be bold and innovative in your own kitchen as you live life on the BTD.
I am embarrassed to admit that I didn't buy just one package of the inexpensive cod that turned out to be half gristle and bone. There were two packages still in my freezer and I decided to get rid of one of them. HH loves New England Clam Chowder. Clams are avoid for him as a Type A and potatoes are avoid for him because of his history of high blood sugar.
I wondered if I could make a healthy chowder with cod. I found a couple of recipes in the BTD recipe database. Some of them substituted sweet potatoes for white, but that wouldn't help things for him as a Type A. However it made me think that if I found an otherwise good recipe I could leave out potatoes altogether and serve it over rice.
I liked the sound of one recipe on the BTD site and I found two other recipes on the Internet. Unfortunately I was out of a couple of key ingredients and I had already thawed the cod.
While the onions and garlic were cooking, I started separating the edible fish from the garbage. I'm not sure whether I am an incurable optimist or really naive, but I was confident that somehow the meal would come together. I used almond milk instead of cream. I added parsley, a traditional chowder ingredient but it was still too bland. There was none of the heartiness I associate with chowder.
I have a friend who served me split pea soup the other day. It was exceptionally good. When I asked her about the recipe, she said she had added cumin.
I added cumin and fresh cilantro to the pot. Suddenly we had very tasty fish chowder with a Southwestern flavor. Sometime I will have to plan ahead and make a BTD version of New England Chowder, but in the meantime this version turned out to be a very good meal.
What I want you to take away from this blog, is this: if your pantry is filled with beneficial and neutral ingredients, be bold in substituting ingredients in a recipe. Unless you are trying to copy a gourmet sauce or pastry with a very distinct texture, you will find that most recipes are very flexible. If a recipe calls for an avoid ingredient think of a beneficial or neutral substitute. If a recipe calls for a spice that you are out of, substitute something else. You have the potential to be an award winning chef when it comes to the happiness and health of your own family.
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