Ingredients:
4 6-oz cans of salmon
2 large eggs
1/2 C mayonnaise
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 T coconut flour
1/2 C almond flour** (plus a bit more for dusting)
grapeseed oil
Directions:
In a large bowl, whisk together the eggs and mayonnaise. Open the salmon cans and drain off the liquid; dump the drained salmon into the egg-mayo emulsion, mix well. Add the salt, pepper, coconut and almond flours and stir into the salmon mixture, blending thoroughly. Allow to sit for a few minutes to allow coconut flour to absorb liquid. Mixture should be easy to handle and form into patties.
Preheat a large skillet and add a couple of tablespoons of the grapeseed oil, form patties and brown in the oil over med-high heat. Cook each side for approximately 2 minutes, until a dark golden-brown.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Thursday, February 4, 2016
Monday, August 10, 2009
Kay's Fish Pie
This is a "fishy" version of Shepherd's Pie from Kay, and it's amazing! I've only made it once so far, and I used tilapia instead of cod, but we loved it! Hubby ate some of the leftovers for breakfast the next morning! :)
Please visit Kay's site to see her wonderful step-by-step pictures of this recipe.
It was very easy to convert it to be gluten and casein free.
UPDATE (9/1/09): I've made it twice more, the last time with cod, which was wonderful too!
Ingredients:
Mashed potato topping:
1 1/2 lbs potatoes
roughly 2/3 cup of milk (rice milk works if you prefer)
2 T butter (omit butter if casein free)
salt, pepper, nutmeg
Fish/Vegetable Filling:
14 - 16 oz white fish (cod and tilapia both work)
1 1/2 cup milk (again, rice milk or almond milk or whatever will be OK)
2/3 cup vegetable (or fish or chicken) broth
1 1/2 cups green peas
1 small onion
3 cloves
1 bay leaf
1/2 tsp salt
1 large carrot
1 lemon
flat-leaf parsley
cheese (you'll have to omit the cheese or use rice or soy cheese to be casein free)
White Sauce:
4-5 T sweet rice flour
3 oz butter (or organic shortening or coconut oil if casein free)
1/2 tsp salt
white pepper
Directions:
Peel, salt, boil and mash the potatoes. Season them with butter, a pinch of salt, pepper and freshly grated nutmeg, and set aside.
I used frozen tilapia; Kay used frozen cod. NOTE: according to Kay, what really gives a fish pie a major boost is adding some salmon, about 5 oz or so.
Place the fish in a deep pan—Kay always uses her Dutch oven for this—and pour in the milk and broth. You can use vegetable, chicken, or fish broth for it. I used chicken broth because that's what I had on hand.
Peel the medium onion, cut it in half and stick 3 cloves in one half. I know it seems a bit different, but this is how Kay's grandma did it.
Put the clove-studded onion in with the fish, clove side down, and season the liquid with 1/2 tsp salt and one fairly large bay leaf. Bring it to a boil and simmer covered over low heat for about 8 to 10 minutes. Until the fish starts to flake.
In the mean time peel and coarsely grate 1 large carrot and dice the other half of the onion.
Another frozen item: 1 1/2 cup green peas. Kay says that she absolutely prefers frozen peas over fresh ones. I used frozen peas as well.
Chop a big handful of flat-leaf parsley. About 4 T. chopped.
In the mean time the fish should be done. Move it to a plate. Don't pour the cooking liquid out! You'll need it to make the sauce with. Discard the onion and bay leaf and sieve the liquid.
To make the sauce, melt 3 oz of butter and whisk in 4 to 5 T sweet rice flour. Cook the roux for a minute or two (over low heat), then slowly whisk in the sieved cooking liquid until you’ve reached a sauce consistency you like. You may or may not need all of the cooking liquid.
Season the sauce with salt (1/2 tsp for me), white pepper and simmer for another 3 minutes. Just set it aside while you prepare the vegetables. Tip: you may add a splash of white wine for a more adult type of fish pie! :)
Heat a small amount of oil and saute the carrots and onions for about 5 minutes, until soft. Don’t let them brown, though. Add the green peas and let the veggie mixture heat through for a few more minutes.
Grate and add the zest of half a lemon and squeeze in some lemon juice as well, about 1 or 2 tbsp. Also get the chopped parsley in there.
Transfer the vegetables to the oven dish (I used a round glass baking dish with fairly high sides), add the fish and carefully break it up with a spatula. Be gentle, though, don’t stir that poor fish like a maniac. You want the fish to still be in chunks when you're done. Pour the white sauce in there and mix it in gently.
Top it with the mashed potatoes. Kay says she always uses a fork to draw some stripes on the top of the potato layer. Top the mashed potatoes with a generous amount of cheese. Cheddar and Gouda both work really well for this, but I wouldn’t go for a very sharp (aged) cheese. It just doesn’t really add to the laid back flavors of the fish pie. NOTE: I used a mixture of medium cheddar and gruyere.
Bake the casserole at 350F (175C) for about 30 to 40 minutes, until the cheese is golden brown.
Wow....this is REAL comfort food!! My whole family loved it, even my three-year-old son! Good way to get him to eat vegetables....
Please visit Kay's site to see her wonderful step-by-step pictures of this recipe.
It was very easy to convert it to be gluten and casein free.
UPDATE (9/1/09): I've made it twice more, the last time with cod, which was wonderful too!
Ingredients:
Mashed potato topping:
1 1/2 lbs potatoes
roughly 2/3 cup of milk (rice milk works if you prefer)
2 T butter (omit butter if casein free)
salt, pepper, nutmeg
Fish/Vegetable Filling:
14 - 16 oz white fish (cod and tilapia both work)
1 1/2 cup milk (again, rice milk or almond milk or whatever will be OK)
2/3 cup vegetable (or fish or chicken) broth
1 1/2 cups green peas
1 small onion
3 cloves
1 bay leaf
1/2 tsp salt
1 large carrot
1 lemon
flat-leaf parsley
cheese (you'll have to omit the cheese or use rice or soy cheese to be casein free)
White Sauce:
4-5 T sweet rice flour
3 oz butter (or organic shortening or coconut oil if casein free)
1/2 tsp salt
white pepper
Directions:
Peel, salt, boil and mash the potatoes. Season them with butter, a pinch of salt, pepper and freshly grated nutmeg, and set aside.
I used frozen tilapia; Kay used frozen cod. NOTE: according to Kay, what really gives a fish pie a major boost is adding some salmon, about 5 oz or so.
Place the fish in a deep pan—Kay always uses her Dutch oven for this—and pour in the milk and broth. You can use vegetable, chicken, or fish broth for it. I used chicken broth because that's what I had on hand.
Peel the medium onion, cut it in half and stick 3 cloves in one half. I know it seems a bit different, but this is how Kay's grandma did it.
Put the clove-studded onion in with the fish, clove side down, and season the liquid with 1/2 tsp salt and one fairly large bay leaf. Bring it to a boil and simmer covered over low heat for about 8 to 10 minutes. Until the fish starts to flake.
In the mean time peel and coarsely grate 1 large carrot and dice the other half of the onion.
Another frozen item: 1 1/2 cup green peas. Kay says that she absolutely prefers frozen peas over fresh ones. I used frozen peas as well.
Chop a big handful of flat-leaf parsley. About 4 T. chopped.
In the mean time the fish should be done. Move it to a plate. Don't pour the cooking liquid out! You'll need it to make the sauce with. Discard the onion and bay leaf and sieve the liquid.
To make the sauce, melt 3 oz of butter and whisk in 4 to 5 T sweet rice flour. Cook the roux for a minute or two (over low heat), then slowly whisk in the sieved cooking liquid until you’ve reached a sauce consistency you like. You may or may not need all of the cooking liquid.
Season the sauce with salt (1/2 tsp for me), white pepper and simmer for another 3 minutes. Just set it aside while you prepare the vegetables. Tip: you may add a splash of white wine for a more adult type of fish pie! :)
Heat a small amount of oil and saute the carrots and onions for about 5 minutes, until soft. Don’t let them brown, though. Add the green peas and let the veggie mixture heat through for a few more minutes.
Grate and add the zest of half a lemon and squeeze in some lemon juice as well, about 1 or 2 tbsp. Also get the chopped parsley in there.
Transfer the vegetables to the oven dish (I used a round glass baking dish with fairly high sides), add the fish and carefully break it up with a spatula. Be gentle, though, don’t stir that poor fish like a maniac. You want the fish to still be in chunks when you're done. Pour the white sauce in there and mix it in gently.
Top it with the mashed potatoes. Kay says she always uses a fork to draw some stripes on the top of the potato layer. Top the mashed potatoes with a generous amount of cheese. Cheddar and Gouda both work really well for this, but I wouldn’t go for a very sharp (aged) cheese. It just doesn’t really add to the laid back flavors of the fish pie. NOTE: I used a mixture of medium cheddar and gruyere.
Bake the casserole at 350F (175C) for about 30 to 40 minutes, until the cheese is golden brown.
Wow....this is REAL comfort food!! My whole family loved it, even my three-year-old son! Good way to get him to eat vegetables....
Sunday, May 31, 2009
Lemony Risotto with Asparagus and Shrimp
This is a delicious recipe that was posted on the celiac.com forum:
Ingredients:
3 cups chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley
Directions:
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Ingredients:
3 cups chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley
Directions:
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Monday, May 25, 2009
Crockpot Country Captain (Chicken and Shrimp)
From Sunset Crockery Cookbook:
Ingredients:
2 Granny Smith apples
1 onion, finely chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 T raisins or currants
1 T curry powder
1 tsp ground ginger
1/4 tsp cayenne pepper
1 can (14 oz) diced tomatoes
6 boneless skinless chicken breasts
1/2 cup chicken broth
1 cup uncooked rice
1 lb raw shrimp, shelled and deveined
1/3 C slivered almonds
salt
parsley
Directions:
Quarter, core and dice unpeeled apples. Combine apples, vegetables, spices, raisins in Crockpot. Rinse chicken and pat dry; arrange on top of fruit and veggie mixture. Add broth. Cover and cook on Low 6-7 hours.
Remove chicken to warm plate; cover and keep in warm oven (200 degrees). Add rice to cooking liquid in Crockpot; turn heat to high and cook for about 30 - 35 minutes, until rice is almost tender. Add raw shrimp and cook until shrimp are opaque in center (about 10 more minutes). Toast almonds in small pan until golden; set aside. Season rice mixture with salt to taste; mound on a large serving dish and arrange chicken on top, then sprinkle with parsley and almonds. Makes 6 servings.
Directions:
Ingredients:
2 Granny Smith apples
1 onion, finely chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 T raisins or currants
1 T curry powder
1 tsp ground ginger
1/4 tsp cayenne pepper
1 can (14 oz) diced tomatoes
6 boneless skinless chicken breasts
1/2 cup chicken broth
1 cup uncooked rice
1 lb raw shrimp, shelled and deveined
1/3 C slivered almonds
salt
parsley
Directions:
Quarter, core and dice unpeeled apples. Combine apples, vegetables, spices, raisins in Crockpot. Rinse chicken and pat dry; arrange on top of fruit and veggie mixture. Add broth. Cover and cook on Low 6-7 hours.
Remove chicken to warm plate; cover and keep in warm oven (200 degrees). Add rice to cooking liquid in Crockpot; turn heat to high and cook for about 30 - 35 minutes, until rice is almost tender. Add raw shrimp and cook until shrimp are opaque in center (about 10 more minutes). Toast almonds in small pan until golden; set aside. Season rice mixture with salt to taste; mound on a large serving dish and arrange chicken on top, then sprinkle with parsley and almonds. Makes 6 servings.
Directions:
Tuesday, April 21, 2009
Salmon Croquettes
This recipe may be found in several different places on the Internet, but I love the version on Mennonite Girls Can Cook:
Ingredients:
14 - 16 oz of canned salmon, drained
1/2 c. gluten free bread crumbs (NOTE: you can use other things, including cooked gluten-free oatmeal or leftover gluten-free stuffing or even mashed potatoes)
2 diced green onions
1 T. fresh dill
2 T. lemon juice
1 egg
2 T. mayonnaise
salt and pepper to taste.
1 c. grated cheese (optional)
Directions:
Mix together well and form into patties. Brown in a non-stick saute pan with about one tablespoon olive oil. About 3-4 minutes per side. This recipe is casein free if (a) your breadcrumbs are casein free, and (b) you don't add the cheese.
Edit (10/20/09): For a grain free version, use grain free crumbs; for example, crumble almond or coconut flour biscuits up to make the crumbs.
Ingredients:
14 - 16 oz of canned salmon, drained
1/2 c. gluten free bread crumbs (NOTE: you can use other things, including cooked gluten-free oatmeal or leftover gluten-free stuffing or even mashed potatoes)
2 diced green onions
1 T. fresh dill
2 T. lemon juice
1 egg
2 T. mayonnaise
salt and pepper to taste.
1 c. grated cheese (optional)
Directions:
Mix together well and form into patties. Brown in a non-stick saute pan with about one tablespoon olive oil. About 3-4 minutes per side. This recipe is casein free if (a) your breadcrumbs are casein free, and (b) you don't add the cheese.
Edit (10/20/09): For a grain free version, use grain free crumbs; for example, crumble almond or coconut flour biscuits up to make the crumbs.
Sunday, March 29, 2009
Creamy Salmon Rotini
Ingredients
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
Saturday, March 14, 2009
Salmon and Mushrooms with Balsamic Vinegar
Ingredients:
1 lb salmon, skinless and boneless
1/3 C. extra virgin olive oil + more for sauteing
1/2 C. balsamic vinegar
white wine or sherry
2 - 3 cloves garlic, minced
4 green onions, diced
1 pound mushrooms, sliced
2 T butter
Directions:
Pour 1/3 C olive oil and 1/2 C balsamic vinegar into a zip-lock plastic bag and add the salmon. Marinate in the refrigerator for at least an hour...preferably 3 or 4 hours.
In a large skillet melt the butter over medium heat; add a little olive oil to help prevent the butter from burning. Saute the green onions for a few minutes over medium heat, then add the garlic and mushrooms and cook for about 2 more minutes, stirring often. Remove the vegetables to a bowl; add the salmon to the same saute pan and cook over medium-high heat briefly to brown each side a bit. Add a couple of splashes of sherry or white wine and top with cooked mushroom mixture, cover and cook over low heat for a few minutes. Salmon is done when it flakes with a fork and the center has just turned opaque. Do not overcook!
Serve with the juices from the pan over rice or garlic mashed potatoes.
1 lb salmon, skinless and boneless
1/3 C. extra virgin olive oil + more for sauteing
1/2 C. balsamic vinegar
white wine or sherry
2 - 3 cloves garlic, minced
4 green onions, diced
1 pound mushrooms, sliced
2 T butter
Directions:
Pour 1/3 C olive oil and 1/2 C balsamic vinegar into a zip-lock plastic bag and add the salmon. Marinate in the refrigerator for at least an hour...preferably 3 or 4 hours.
In a large skillet melt the butter over medium heat; add a little olive oil to help prevent the butter from burning. Saute the green onions for a few minutes over medium heat, then add the garlic and mushrooms and cook for about 2 more minutes, stirring often. Remove the vegetables to a bowl; add the salmon to the same saute pan and cook over medium-high heat briefly to brown each side a bit. Add a couple of splashes of sherry or white wine and top with cooked mushroom mixture, cover and cook over low heat for a few minutes. Salmon is done when it flakes with a fork and the center has just turned opaque. Do not overcook!
Serve with the juices from the pan over rice or garlic mashed potatoes.
Sunday, March 8, 2009
Gluten Free Pasta with Shrimp
This recipe is based on Sandra's Angel Hair Pasta with Crab:
Ingredients:
1/2 package (8 oz) gluten free pasta
2 T butter
olive oil
1/2 C diced green onions
2 cloves garlic, minced
3 medium tomatoes, diced
1/4 C dry white wine
1 T lemon juice
1/2 lb cooked shrimp
2 T dried parsley
Salt and pepper to taste
Directions:
Cook onion, garlic, tomatoes in butter in olive oil until soft. Add wine, parsley, salt and pepper, simmer 2 more minutes. Add lemon juice and shrimp, then remove pan from burner. Cover and keep warm while cooking pasta.
Cook gluten free pasta according to package directions, drain well, toss with shrimp sauce and serve.
Monday, February 16, 2009
Tuna Casserole
Of course, this is just my macaroni and cheese recipe with the meat, vegetable, and type of pasta changed. If I change anything, it might just be the type of cheeses for the sauce. But it's really good...why mess with something that works! :)
Ingredients
2 cans tuna, drained
2 C frozen peas
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free pasta (I like to use rotini)
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the pasta in a colander and return to the empty pot. Add the tuna, peas and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Ingredients
2 cans tuna, drained
2 C frozen peas
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free pasta (I like to use rotini)
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the pasta in a colander and return to the empty pot. Add the tuna, peas and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, February 15, 2009
Easy Fish Tacos
Ingredients
3 tilapia fillets (or other mild white fish - about 1 1/2 to 2 lbs)
Seasoned pepper (make sure it's gluten free! I use a Key Lime Pepper.)
butter for basting
8 corn tortillas
canola oil
your favorite toppings (grated cheeses, salsa, shredded red cabbage, sour cream, guacamole, diced tomatoes, diced green onion, etc)
Directions
Melt butter and use it to baste the fish on both sides. Sprinkle the fish on both sides with the seasoned pepper. Bake the fish in pan sprayed with non-stick spray at 350 degrees for 12-15 minutes, until you can flake it with a fork (or do as we do: we buy frozen tilapia fillets from Costco and microwave them from the frozen state according to package directions). I realize that many people bread fish and deep fry it when they make fish tacos but we prefer it unbreaded.
While the fish is baking, pour oil into a small pan until it's about half an inch deep. Cook the corn tortillas one at a time briefly in hot oil over medium high heat. It will only take a few seconds per side to see bubbles forming in the tortilla if the oil is hot enough; as soon as that happens flip it over with tongs and cook the other side, unless you like your taco shells really crispy, in which case just cook the tortillas a bit longer per side. We like them to be still flexible.
Remove the cooked tortilla to a plate lined with paper towels, blot it with a paper towel to remove excess oil and bend it into a taco shell shape while still hot. Repeat.
Scoop some cooked fish into a taco shell, add cheese or tomato or other toppings as you wish, and enjoy! Makes 8 fish tacos.
3 tilapia fillets (or other mild white fish - about 1 1/2 to 2 lbs)
Seasoned pepper (make sure it's gluten free! I use a Key Lime Pepper.)
butter for basting
8 corn tortillas
canola oil
your favorite toppings (grated cheeses, salsa, shredded red cabbage, sour cream, guacamole, diced tomatoes, diced green onion, etc)
Directions
Melt butter and use it to baste the fish on both sides. Sprinkle the fish on both sides with the seasoned pepper. Bake the fish in pan sprayed with non-stick spray at 350 degrees for 12-15 minutes, until you can flake it with a fork (or do as we do: we buy frozen tilapia fillets from Costco and microwave them from the frozen state according to package directions). I realize that many people bread fish and deep fry it when they make fish tacos but we prefer it unbreaded.
While the fish is baking, pour oil into a small pan until it's about half an inch deep. Cook the corn tortillas one at a time briefly in hot oil over medium high heat. It will only take a few seconds per side to see bubbles forming in the tortilla if the oil is hot enough; as soon as that happens flip it over with tongs and cook the other side, unless you like your taco shells really crispy, in which case just cook the tortillas a bit longer per side. We like them to be still flexible.
Remove the cooked tortilla to a plate lined with paper towels, blot it with a paper towel to remove excess oil and bend it into a taco shell shape while still hot. Repeat.
Scoop some cooked fish into a taco shell, add cheese or tomato or other toppings as you wish, and enjoy! Makes 8 fish tacos.
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