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Fish Cakes

August 11, 2017 by towers

Fish cakes are easy, delicious and a great way to have leftover fish. It is easy to make them gluten-free–you don’t need bread crumbs. Flounder, cod, halibut, turbot–generally, the milder tasting white varieties–work in this recipe.  Have them for breakfast, lunch or dinner!

Makes 4 cakes serving 2

 

1 cup of mashed leftover fish

1/2 cup ground walnuts, or sunflower seeds if allergic to nuts

2 Tbsp. arrowroot or tapioca flour

1 cup chopped onions

1 egg, beaten

1/4 to 1/2 tsp salt

2 tbsp.olive oil or coconut oil

Saute onion in 1 Tbsp. of oil in a skillet over medium heat until soft and lightly browned.  In a bowl mix together well the fish, ground nuts or seeds, flour, egg and salt.  Add the sauteed onion to this mixture and mix again.  Form 4 patties (I use a spoon).  Clean the skillet and then heat the rest of the oil in it over medium heat.  As soon as oil is hot (not burning or smoking!) drop in the patties and brown  about 4-5 minutes on each side.  Serve immediately.

 

 

Filed Under: Monica's Recipes Tagged With: fish cake recipe, gluten-free recipe

Collards with Chick Peas

February 23, 2015 by towers

Here’s another fast vegetable dish.  It’s worth cooking a big  pot of beans and keeping pint-sized containers of them in the freezer for later use.   Then when you decide to make this recipe, you can thaw a container in the fridge the night before.  You could add some chopped chicken to this recipe.  I served it with a salad and boiled eggs for a quick meal.  If you want some starch in your meal, toast some Food For Life organic sprouted corn tortillas to eat with this collard dish.

A note on cooking beans:     Be sure to soak the beans overnight in plenty of water..  Rinse them well in the morning and put them in a big cooking pot. Cover the beans with plenty of water (at least a couple of inches over the beans) and add a bay leaf.  Bring to a boil and then reduce heat to  low-medium to keep the beans gently boiling.  Keep a lid on the pot but leave it open a crack.  Depending on how hard your water is the beans may take from 4 to 8 hours to cook thoroughly until soft.  (Be sure to replenish the water so that beans are covered by water by a couple of inches.  If you have hard water I suggest using distilled water for cooking–I have used well water that was so hard the beans never cooked!  I learned this the hard way.) Just give them a stir every hour or so and add more water if you need to.  Make sure to cook until you are able to  mash a few of the beans easily with a fork– they are less likely to cause intestinal gas when well cooked .  Also, do not use the cooking water–it contains compounds from the beans which also contribute to gas.  Some recipes suggest using the cooking water–do not do this!  One final note on reducing the likelihood of getting gas from eating beans–dilute the beans in any dish you are making with plenty of vegetables.  This recipe is a good example of this idea.

Serves 2

2 Tbsp. extra-virgin olive oil

3 cloves of garlic, crushed

2 very small  or 1 medium zucchini, spiralized (or chopped if you don’t have a vegetable spiralizer)

2 cups of finely chopped collard greens

1/2 sweet red pepper,  chopped

1 cup cooked garbanzo beans (also called chick peas)

1 Tbsp. organic wheat-free tamari

salt and pepper

a pinch of cayenne (optional)

Briefly saute garlic in olive oil in a large skillet on medium heat until just starting to sizzle(don’t allow the garlic to brown).  Add the collard greens and stir very well.  Add 1 Tbsp. of water (or chicken or vegetable stock if you have it).  Cover but stir every few minutes.  Once the collards are tender (about 5 minutes) add the chick peas.  If you are going to add some cooked chicken, do it now.  Stir and cover again for a few minutes to heat beans through.  Add the red pepper and stir  well.  After a minute, add the zucchini and stir well again.  At this point be careful not to overcook the red pepper and zucchini–you just want to heat them through but keep them crisp (not limp!).  Add tamari and salt and pepper to taste.  Serve immediately (have everything else ready!).

 

 

Filed Under: Monica's Recipes Tagged With: chick pea recipe, collard recipe, dairy -free recipe, garbanzo bean recipe, gluten-free recipe, how to cook legumes

Colorful Waldorf Salad

October 6, 2010 by towers

Colorful Waldorf Salad is a great way to serve red cabbage.  We use plain yogurt to reduce the amount of mayonnaise in the recipe.  Find some local crisp, red apples and red cabbage and give it a try!

1 1/2 cups shredded red cabbage

2 apples, cored, unpeeled, chopped in 1 inch pieces (use gala, fuji or

other sweet, crisp red apple)

2 celery stalks, chopped in 1/4 inch slices

1/2 cup walnut pieces, chopped

1/3 cup raisins

1/2 cup plain yogurt

1/4 cup mayonnaise

2 Tbsp. lemon juice

1 tsp. vanilla extract

1/4 cup honey

For the dressing, stir the yogurt, mayonnaise, lemon juice, vanilla, and

honey in a pyrex measuring cup until well mixed.

Put the rest of the ingredients in a salad bowl and mix well. Pour the

dressing over the mix and stir well. Refrigerate  before serving.

Filed Under: Monica's Recipes Tagged With: GAPS friendly, gluten-free recipe, local apples, red cabbage, waldorf salad

Zucchini Fritters

September 5, 2010 by towers

Zucchini, eggs, and basil are a great combination. We were visiting Michael’s brother in Washington state this summer and his garden produce, along with eggs from his chickens, were the inspiration for this recipe.   Add ground nuts and romano cheese, and the result is a simple vegetable-protein combination to build a meal around.   With salad, these fritters make a delicious lunch.  With a bean soup, a salad, and steamed vegetables, the fritters make a filling dinner.  Notice, there is no gluten in this recipe so it is safe for gluten sensitive individuals.

Zucchini Fritters

2 small-medium sized zucchini (no more than 10 inches long–they get too tough), grated

2 eggs, beaten

1 medium onion, chopped fine

extra-virgin olive oil

1/2 cup almonds or sunflower seeds or pumpkin seeds ground in a blender

1/3 cup grated romano or parmesan cheese

1/4 cup fresh sweet basil, chopped fine, or 2 tsp. dried

1/2 tsp. sea salt

1/4 tsp freshly-ground black pepper

Saute the onions in 2 T. olive oil in a skillet until soft (don’t wash the skillet–use it to brown the fritters).  Place the onions in a medium-sized mixing bowl.  Stir in the grated zucchini and beaten eggs.  Mix well and stir in the rest of the ingredients.  Add 2 Tbsp olive oil to the skillet and get it hot (so the fritters don’t stick) on medium heat –but not to the point of smoking!  Form fritters with a 1/4 cup-sized measuring cup and drop  into the skillet.  The  measuring cup works great for spooning out the mix–just scoop and press it into the cup with a spoon before turning the cup upside down over the skillet and tapping the handle of the cup on the skillet to release the fritter. Brown on both sides, flipping over after 4-5 minutes.  Serve warm.  There is the option of baking the fritters–just lightly oil a baking pan and bake until lightly brown (20 minutes or so) in a 350 degree pre-heated oven.

Filed Under: Monica's Recipes Tagged With: eggs, fritters, GAPS friendly recipe, gluten-free recipe, sweet basil, zucchini recipe

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