Gluten Free Fish Sticks

I remember the glory of fish sticks and tater tots before I became gluten free. Now that I’ve moved past the “I can’t eat anything” stage that lasted a couple years, I’ve turned to the “How can I make it so I can eat it” stage! (If you’re in the “I can’t eat anything” stage, be patient– this too shall pass.) I’ve also been aware that eating healthier = feeling good, so I’ll pass on those tater tots for now and share a healthier alternative. And if you have wee ones who are picky eaters, they’ll at least eat the fish sticks!

Gluten Free Fresh Fish Sticks with Pasta Salad

2013-08-05_0001.jpg

Fish Sticks
1-2 lbs. fresh white fish fillets (I believe I used cod)
1/2 cup rice milk (or whatever kind of milk you prefer)
1 cup gluten free all purpose baking flour
1/4-1/2 cup grated parmesan cheese
dill, a couple shakes
garlic powder, a few shakes
paprika, a few shakes
salt to taste
2-3 Tbsp. sunflower oil

Mix all dry ingredients together in a small bowl (or in a plastic bag). Pour milk into a second small bowl. Slice fish fillets into long narrow strips, dip in milk, then swish around in flour mix until coated. Place into preheated oil in a frying pan and let sizzle on med-high heat for several minutes. Flip fish over and let fry until desired crispiness. *Now one last thing* If you can eat tartar sauce, dig in! If you need an egg-free alternative that is good served with any fish, mix together about a cup of plain yogurt, about 1/2 Tbsp lemon juice, and about 1/2-1 Tbsp. dill. Stir it all together and add more dill or lemon juice to taste. You can also add a dash of garlic powder.

Pasta Salad (I modified this recipe from Good Housekeeping Aug. 2013 issue, page 141)
1 lb. brown rice pasta, penne or elbow
1 lemon
1/4 cup extra virgin olive oil (I used sunflower oil)
2 Tbsp. white wine or white wine vinegar
2 Tbsp. chopped fresh dill (I used dried)
1 Tbsp. capers, rinsed, drained, chopped (I used chopped green olives)
1 Tbsp. Dijon mustard
1 clove garlic, crushed
1 pint grape tomatoes, cut into halves
1/2 English (or regular) cucumber, thinly sliced into half-moons

Cook pasta until al dente. While pasta cooks, squeeze 2 Tbsp. lemon juice into large bowl. Add oil, wine/vinegar, dill, capers, mustard, garlic, and 1/2 tsp. each salt and pepper; whisk to combine. Stir in tomatoes and cucumber. Add hot pasta to the large bowl and toss until well coated. Serve warm or refrigerate in an airtight container up to 1 day ahead. (The original recipe added shrimp, however since we’re doing fish sticks, I left that out.)

Grilled Beer-Butt Chicken

 

With the recent acquisition of a shiny black grilling machine, my (new!) husband has taken it upon himself to research any number of unique recipes to try this summer.  The first experiment started with a text he sent me saying (to the effect), “Can you buy a whole chicken, please?”  The results were really quite fantastic!June 06.01 June 06.02 June 06.03  June 06.05June 06.04 June 06.06 June 06.07  Voilà!  If you’d like the recipe, send me an e-mail or post a comment and I’ll get the recipe from my chef.

Day 35: Chinese Chicken to Die For

There’s a first time for everything, and today that was cooking with water chestnuts.  Yes, I’ve eaten them, just never cooked with them.  From the Eat Clean Diet Cookbook by Tosca Reno: Chinese Chicken and Rice.  Make a marinade with 2 Tbsp. extra virgin olive oil, 1 Tbsp minced ginger root (I used about 1 tsp. ground ginger), 2 tsp. soy sauce (I used gluten free Tamari), a chopped clove of garlic, and a dash of hot pepper sauce.  Place 1 lb. sliced chicken breasts (or cubed tofu) in marinade and refrigerate for an hour.  Meanwhile, preheat oven to 350 degrees; prepare a 6 qt. casserole dish with cooking spray and add 1 cup brown rice, 2 cups water, and 1/2 tsp. sea salt.  Also meanwhile, saute 2 minced cloves garlic until just fragrant.  Add sliced chicken and saute until no longer pink.  Add 1 1/2 cups chopped broccoli florets, 1 cup sliced mushrooms, 1/2 sliced water chestnuts, 1 cup penny sliced carrots, 1 cup sliced green onions and cook until just soft.  Serve over cooked rice!  YUM.

Day 30: Gluten Free Goodness

I have passed by the frozen gluten free baked-goods section at New Seasons too many times out of fear that I would really like what I bought. Tonight I caved in to my emotions and bought cinnamon raisin bagels and cream cheese… This is why I never bought those things. Amazing!!!!