Category Archives: Seafood

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  – altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

June 2009 Daring Kitchen Challenge- Chinese dumplings/potstickers

The Kitchen at 200 x 170 (largest)

This month’s challenge is a family recipe from Jen of Use Real Butter.  It is one of the things I used to LOVE back in the ol’gluten filled days – potstickers!  I made a dough last year for mu shu wraps that at the time I thought I would try as a potsticker wrap, but, you know how it goes, I got busy and never quite got to it.  So, here we are, a year later, and it took the amazing Daring Cooks to get me to remember and try it.  Thanks guys!  I am so glad I did.  The fillings used were very tasty.  Jen is one lucky girl having grown up on these every weekend!

This does take a bit of time to put together (think roll, fill, fold and pinch – over and over and over and over…), but I think the results are worth it.  I have missed these.  I am putting these up in the freezer for Mommy treats (okay, I’ll share…) and for guests and just to have on hand.  I will put the freezing instructions and some other filling options on the blog Friday for Gluten Free-zer Friday, so stay tuned!

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)

Challenge by Jen of Use Real Butter (family recipe) adapted to gluten free by me

Jen says:  “It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you’ve made them before – great! Now try something different!”

Gluten Free Potsticker Wrappers (same as the Mu Shu Wraps) by Angela Litzinger

Made a few more than 2 dozen…  You will need to double this to have enough dough for the filling.

1 cup finely ground rice flour

1/4 cup sweet rice flour

1 1/4 cups water

1/2 – 1 cup tapioca flour/starch

Place rice and sweet rice flour in a pan.  While mixing, add water.  Cook over medium heat, stirring constantly until flour is cooked and very, very sticky.  Remove from heat.  Place sticky dough into a mixing bowl.  Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer.  Allow dough to cool.  When cool, remix.  If dough is too sticky to handle, sprinkle dough with 2 – 3  tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area).  When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.

Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough.  I made 3 1/2 – 4” rounds.

About this size for the dough…

Look how thin this rolls out even though it is a gluten free!  Woo!

Check Jen’s post on how to fill and shape the dumplings.  I wet the edge of the round with a bit of water to get the edges to stick if the pleating wasn’t sticking, but the dough mostly stuck to itself.  Remember that gluten free dough is a bit fragile, so you be gentle to your dough.  Any rips and tears I had were pretty easy to put back together, however.  I did have to place the dumpling dough with the filling on a tray, then pleat, instead of pleating in my hands as the dough couldn’t take too much rough handling…

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Dumplings ready for cooking.

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To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

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photoMy tasty potstickers.

(Sorry about the photo quality.  Iphones are great, but maybe not for food photos…)

Jen’s Family Potsticker Fillings:

pork filling:
1 lb (450g) ground pork (I used ground turkey – do NOT use low fat ground turkey- because that is what I had, but will use pork next time)
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce (use a gluten free one!)
2 tbsp (28g) sesame oil (I used toasted sesame oil)
2 tbsp (16g) corn starch

I also added 2 cloves minced garlic, because I’m crazy like that…

OR

shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

dipping sauce:

2 parts soy sauce (use a gluten free one)
1 part vinegar (red wine or black)
a few drops of sesame oil (again, I like the toasted sesame oil)
chili garlic paste (optional) (use a gluten free one)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Thank you,  Jen, for this challenge.  It has inspired me and brought back an old friend to my dinning table!  I will be making, and freezing these with various fillings to enjoy whenever the mood strikes…  Knowing myself, that mood should be very often!


I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Slow Cooking Thursday

 

 

 

 

I am taking a page from my slow cooking hero the Crockpot Lady, Stephanie at Crockpot 365.  I am posting an untested, but I hope tasty recipe.  This came about because I am knocking around a

 

 scalloped sweet potato dish I would like to have in the slow cooker for Thanksgiving.  My family will be at the Turkey Trot on Thanksgiving morning, so everything needs to be in the crock pot, made ahead or in the roaster.  Fortunately for me my sis will be around to make sure everything will be running that morning!  

 

I will update later tonight with how it turned out and what I would do different for next time…

 

Head on over to Sandra’s for Slow Cooking Thursday and check out what is in everyone else’s crockpots today!

 

Slow Cooker Scalloped Sweet Potatoes and Salmon Packets **see note below!!

 

3 medium sweet potatoes or yams, peeled and thinly sliced (I used Garnet Yams)

1 1/2 cups unsweetened almond milk

3 1/2 tablespoons orange marmalade (it’s what I had in the fridge)

one medium shallot, thinly sliced

2 tablespoons corn starch

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

 

About 1 1/2 to 2 pounds salmon filets

parchment paper

 

Oil the inside of a 6 quart crock.  Mix the almond milk, marmalade, shallot, corn starch, garlic, ginger, salt, pepper,  and nutmeg together.  Layer the sweet potatoes by over lapping the slices around the crock.  Between each layer of potatoes, drizzle with about 1/4 cup of the milk mixture, saving about a 1/2 cup of the mixture for the top layer.  Keep layering until you are out of potato slices.  Pour the last of the milk mixture on the potatoes, then press slices down slightly.  Cover and cook on low for 8 hours.  

 

When 6 hours has passed, place salmon (seasoned as you choose) into  six packets made of parchment paper.  (Instructions here.)  Quickly lay the packets in the slow cooker on top of the potatoes.  Cover and cook on low for the final 2 hours.  

 

Wish me luck!!

 

**Later:  Okay, I think this has potential…  But, the sauce needs to be thicker (maybe less almond milk/bit more corn starch?)  and it needs more “pop” of flavors to make this Thanksgiving worthy.  I think I will add caramelized onions (one shallot was not enough!) and maybe one more garlic clove and roasting the garlic?  The marmalade was enough for us (for the flavor and sweetness)…  Maybe a little rosemary…?  Maybe a bit more salt…?  hmmmm….   The potatoes were tender and just right.  I have to make this again and experiment a bit more with it.  I really liked doing this in the crock pot.  Yeah, and I would skip the salmon part for Thanksgiving!

 

Check the comments below, also.  I did end up using foil, because I was afraid of salmon juice leaking into the sweet potatoes.  Bleh!

 

Thanks to Steph, the Crockpot Lady, for the great timing guide lines for cooking the fish.  It turned out great!

 

Comments from my old blog:

Thursday, October 2, 2008 – 01:49 PM
Oh I can’t wait to see what you think, it sounds SO good.  If it turns out well, I will have to make it for Thanksgiving here :)

Thursday, October 2, 2008 – 02:03 PM
Hi Angela!  

I think it will work! I’m always amazed at how well layered dinners turn out, and you can’t go wrong cooking fish in a packet. I’m wondering if you might want to do foil instead of parchment, though, to try and keep the fish juice from leaking?

huh.
xxo
steph


Thursday, October 2, 2008 – 04:03 PM
Yeah, I got all worried about leakage once I read your comment, Stephanie.  Sweet potato marmalade salmon juice didn’t sound tasty, so I use foil and wrapped each 1 pound fillet up to make 2 packets.   

So far the potatoes seem almost tender, but a little wetter than I would like.  Hopefully, they will not overcook by dinner!


Thursday, October 2, 2008 – 08:00 PM
This sounds wonderful. Great picture too – she’s adorable. Have a great week.

 

 

Menu Plan Monday

Spring break is here for my kiddos!  Woo!  I an loving the fact they get to help get ready for Easter this year without it being during a school week.  This year the kids want to stick around in the kitchen and help with everything instead of just picking one thing to be their contribution, so I will have lots of great helpers this week!  That is a good thing as we have a lot of celebrating to do this week.  Each day of the week we will work on something else for Easter dinner or my sister’s birthday (it’s the day before Easter this year), then store so tat the birthday and Easter will be all set for us.  Tomorrow we will decorate the eggs with Auntie Eva.

Check out my silly entry on Peeps – they are not just for Easter breakfast anymore!

Head over to Laura’s blog for Menu Plan Monday and see what other’s are cooking up!

Monday:  St. Patrick’s Day:  We were going to have Fish and Chips tonight with a big green spinach salad for St. Patrick’s Day, but the kids and I went with fried egg sandwiches with tomato, mango slices and strawberries after having such a late lunch today.

Tuesday:  My mom and dad’s 30th anniversary:  make a spice cake for them and dinner is Fish and Chips adapted form Martha Stewart and a big spinach salad.

2 Comments $manage-tooltip$

Monday, March 17, 2008 – 11:04 PM
The spinach stuffed potatoes sound great!  The fish-n-chips recipe sounds good, too!

Happy Easter!


Tuesday, March 18, 2008 – 12:02 AM

Looks like you will have a busy week, with a great tasting plan.  Enjoy the Easter break.

Fish Tacos

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

Salmon & Sweet Potato Cakes

Salmon & Sweet Potato Cakes

1 ½ cups salmon

1 medium sweet potato, peeled and cut into cubes**

1 small Yukon gold potato

1 small red onion

1 egg

1 1/2 teaspoons lemon juice

1 teaspoon dried tarragon or thyme

gluten and dairy free bread crumbs (crushed GFCF pretzels also work well)

salt and pepper to taste

Boil or bake sweet potato and regular potato until soft, but not falling apart.  You can also used a left over potatoes.  Allow potatoes to cool.

Flake salmon by breaking apart with your fingers.  Make sure all bones are removed.

When potatoes are cool, coarsely chop, add to salmon and mix together until incorporated.  Add lemon juice, salt and fresh ground pepper to taste, tarragon or thyme, and  egg.  Mix everything together.

Form mixture into cakes.  It will be a little loose, so handle carefully.  Coat both side of cakes with bread crumbs and set on plate.

Heat oil in a pan.  When pan is hot, place cakes into pan. Cook until browned and firm.

Serve with a side of gluten-free mayonnaise mixed with a little lemon juice, and a bit of fresh snipped tarragon to taste.

Tilapia & Summer Vegetable Packets

My friend, Kate, knowing my weakness, showed me a new food magazine (to me).  After checking it out, I gave it back, reluctantly and coated in drool.  It was the current issue of Eating Well magazine and the very first recipe in it was naturally GFCF, so was the third, and so on!  It relies on fresh, whole foods to produce healthy, balanced and TASTY meals.  Needless to say, I was impressed and checked out their website when I got home.  There are many recipes to explore and a wealth of great nutritional info.  Today’s meal is from their current issue and on their website.  I hope you enjoy it as much as we did!


Tilapia & Summer Vegetable Packets

Makes 4 servings


Ingredients

1 cup quartered cherry or grape tomatoes

1 cup diced summer squash

1 cup thinly sliced red onion

12 green beans, trimmed and cut into 1-inch pieces

¼ cup pitted and coarsely chopped black olives

2 tablespoons lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon extra-virgin olive oil

1 teaspoon capers, rinsed

½ teaspoon salt, divided

½ teaspoon freshly ground pepper, divided

1 pound tilapia fillets, cut into 4 equal portions


Instructions

Preheat grill to medium. (No grill? See Oven Variation, below.)


2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.


4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.


Nutrition Information

Per serving: 181 calories; 7 g fat (1 g sat, 4 g mono); 57 mg cholesterol; 8 g carbohydrate; 24 g protein; 2 g fiber; 435 mg sodium; 591 mg potassium.

Nutrition bonus: Selenium (68% daily value), Vitamin C (30% dv), Potassium (17% dv).

1/2 Carbohydrate Serving

Exchanges:1 1/2 vegetables, 3 very lean meat, 1 fat

Tilapia & Summer Vegetable Packets

Wednesday, June 27, 2007

2 Comments $manage-tooltip$


Monday, July 2, 2007 – 04:10 PM
Y’know, Ang….i STILL cannot pry apart those drooled on pages!

;-)

Always happy to introduce someone else to that fabulous find!! To anyone reading this article…..get the mag!! You won’t be sorry.

That photo of Ellie is so cute….what is she…about 4 or 5 there??


Tuesday, July 3, 2007 – 10:24 PM
Hey Angela!

Can I comission you to make me some Shrek cookies or cupcakes or something…ones that Ellie and Ben and Sara and a gluten-free neighbor of mine can consume?  Need them for Sunday.  I’ll call you on Thursday!  Actually, Max likes Fiona even more, so Fiona (the ogre Fiona) would be a better bet…if that’s even possible for you to do.  Or just any kind of cookies/cupcakes would be fine.

Roasted Fish with Potatoes, Tomatoes and Olives

Roasted Fish with Potatoes, Tomatoes and Olives

Tuesday, April 24, 2007

2 Comments $manage-tooltip$


Friday, April 27, 2007 – 09:59 AM
Kimberly
YUMMO!!! I am totally making this tomorrow night. YUM!! Hopefully mine turns out as well as yours did. :)

Saturday, April 28, 2007 – 06:10 PM
I hope you like it.  It’s super easy and even anti-fish boy manages to choke it down!  Ha!

Leaflet from a Gluten-free class.

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)

What we are eating this week:

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)