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Category Archives: Weeknight Dinners

Mardi Gras Shrimp Jambalaya Salad

Ragin' Cagin' Jambalaya Shrimp

Ragin’ Cagin’ Jambalaya Shrimp

Mardi Gras. What’s that? Fat Tuesday? Not around here.

In one of my first posts I shared my low-calorie shrimp jambalaya with egg noodles recipe with you all, but I thought I would push myself to make it EVEN healthier. And what can be healthier than salad? I assure you this salad is still full of zesty flavor, filling and super quick to prepare (I made this in less than 30 minutes). A triple threat. In fact, I nearly lifted my shirt it was so good, but then I decided to just keep it on. I have enough of those stinkin’ beads already (yes, that was a bad Mardi Gras joke).

As I’ve mentioned before, I don’t really measure ingredients, but rely on my good ol’ fashioned taste buds. I encourage you to do the same with this recipe as you really can’t mess it up. No, really, you can’t. 

This jambalaya requires four simple to prepare parts, made in the following order – homemade Cajun salad dressing (I’ll admit this is quite close to tasting like a Greek dressing, but it uses a basic Cajun seasoning mix – so, it’s Cajun!), seasoned croutons, jambalaya flavored shrimp and salad fixin’s. I added a few croutons on the salad because I had some day old bread to use up, but if you want to lighten this up even more than just omit these or substitute with some pepitas for some added crunch and nuttiness. In the future I might switch out the croutons for some quinoa for some added protein.

Yum. Yum. Now let’s get started.

Homemade Cajun Salad Dressing
Make the dressing first and set aside. If time allows, make a day ahead to let flavors meld together.

Red wine vinegar – start with a 1:2 ratio of vinegar to oil and add more to taste depending on how vinegar-y you like your dressing
Extra virgin olive oil
1 clove garlic finely chopped
1/2 tsp. paprika
1/2 tsp. red chili flakes
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried onion powder
1 tsp. Dijon mustard
Salt and pepper to taste

1. Mix all ingredients in a shaker bottle or mason jar. Taste and add more seasoning if needed. Set aside while you prep the rest of the salad ingredients. Keep leftovers in refrigerator.

Seasoned Croutons
Day old bread, cut into cubes – I used rosemary bread
Extra virgin olive oil
Dried onion powder
Salt

1. Preheat oven to 375°. Line baking pan with foil. Place bread cubes in a bowl and drizzle with olive oil. Add seasonings and toss to coat. Spread out in a single layer on foil lined pan and place in oven. Bake until golden brown with crunchy texture – approximately 5 minutes. Keep an eye on these babies so they don’t burn 🙂 Take out of oven and set aside to cool.

Jambalaya flavored shrimp

1 lb shrimp – deveined and shelled
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. cumin
Couple dashes of Worcestershire sauce
Dash of Cayenne Pepper (add more if you like it spicy!)
1 Tb. butter (or your favorite meltable fat)
1 clove garlic, chopped
1-2 Tb. finely diced celery
1/4 chopped tomatoes
1 jalapeño seeded and chopped
salt to taste

1. Place shrimp in a bowl and toss with dried herbs and a couple of dashes of Worcestershire sauce.
2. Heat up a skillet to medium heat and melt butter. Add in garlic, celery, tomatoes and jalapeño and cook for a few minutes until tomatoes start to get mushy.
3. Add shrimp into cooked vegetables, turn down heat and mix to coat. Add salt to taste. Cook shrimp JUST until they turn pink and then remove from heat. Do not overcook.

Salad Fixin’s
Feel free to use up whatever veggies you have in the fridge as that is exactly what I did 🙂

Chopped lettuce or salad greens
Thinly sliced red and orange bell pepper
Grape or cherry tomatoes
Sliced cucumber
Sliced avocado
Sliced red onion
Sliced green onion

After you have prepared the Cajun salad dressing, jambalaya flavored shrimp and the croutons (unless omitting). Put the salad fixings in the bowl and layer on the shrimp and croutons and drizzle with yummy Cajun dressing. Stand back and admire. Take a picture or two. Post to Instagram and taunt your friends with the delicious healthy meal you just made. Oh, and then eat the damn thing!

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Flat Belly Bowl

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I have this mission every night when I’m cooking dinner. Well, most nights. Ok, just lately.

The mission is called “no vegetable left behind.” That is, I try to use (within reason) as many different vegetables that are likely to taste good together in every dish. And so far, I haven’t found many that don’t go too well together.

Tonight I made a healthy and easy (yes, we like those two words used together), AND delicious (I sealed the deal for you right there) stir fry bowl. While I didn’t serve it with any carb, you are free to eat this whatever way you would like (without judgement).

The best part of this delicious bowl is that it is filled with fresh ingredients that are filling and great for promoting a taught tummy. (but, you don’t have to take my word for it – go ahead, Google it).

INGREDIENTS

1 medium onion, chopped
4 cloves garlic, minced
Bell pepper, sliced
2 Jalapeños, sliced (if you don’t like spicy, omit this, scale back or remove seeds before cooking them)
Kale or other greens, chopped (several cups)
Low sodium Soy sauce, about 1 Tb.
Fresh ginger, minced or grated
Raw Shrimp – about a lb. (deveined and shell removed)
Lime juice
Avocado, sliced
Sliced almonds, toasted
Cilantro, chopped
Olive oil

STEPS
1. Heat olive oil in large sauté pan over medium heat until heated. Add garlic, onions, peppers and jalapeños and sauté over medium heat until browned.
2. Add greens (a lot of greens, it amazingly cooks down very quickly). Sauté greens with the onion, pepper mixture until it just starts to wilt. Add soy sauce and fresh grated ginger. Stir. Add lime juice. Stir.
3. Add shrimp to pan and toss with ingredients. Cook for several more minutes, or until shrimp has turned pink and greens have cooked down and wilted.
4. Scoop into bowl and top with sliced avocado, toasted almonds and cilantro.

Enjoy! Leave me a comment and let me know how you liked it.

Meatless Mondays: Fancy Grilled Cheese with balsamic caramelized onions, rosemary roasted cauliflower and roasted red peppers

Just short of a year since my last post, it’s about dang time I post something on here. 🙂

We’ve had a few peeks at Spring around here in Seattle lately, but we all know that it’s not even near time to put away the comfort food recipes. This one is fortunately not THAT bad… after all, it’s all veggies!

When we are short-ish on time or too lazy to come up with a full meal, we like to make fancy grilled cheese sandwiches in our house. Basically that just means sauteing or roasting some veggies or using up some leftover meat from the fridge and putting it into a grilled cheese sandwich. Easy-cheesy!

While this photo really does NOTHING for the sandwich, it really is a fantastic flavor combination – you really gotta try this! 🙂

We like to get all fancy like with our grilled cheese round here y'all!

We like to get all fancy like with our grilled cheese round here y’all!

Ingredients

Bread – crusty/rustic type is preferred (I used day old Ciabatta bread with fantastic results)
Butter, softened
2 small onions or 1 large one, diced
2 Tb. Balsamic vinegar
1 red bell pepper
Half head of cauliflower, cut into very small florets
Dried rosemary
Celery salt or kosher salt
Garlic powder (not garlic salt)
Sliced mozzarella cheese (or any other melty white cheese)
Feta cheese, crumbled
Olive Oil
Salt and pepper

Hardware
Roasting pan/cookie sheet
Aluminum foil
Spatula
Frying pan
Saute pan
Paper bag

Steps

  1. Preheat oven to 400 degrees F. Line a roasting pan with aluminum foil.
  2. Melt a pat (Tb. or so) of butter into a saute pan over Medium Low heat. Throw the diced onions into the melted butter and stir to coat. Cook slowly until caramelized. Once caramelized, pour the balsamic vinegar in and stir to coat. The vinegar will reduce and further caramelize the onions.
  3. Put the small cauliflower florets on one side of the foil lined pan. Drizzle with olive oil, celery salt, garlic powder (or fresh garlic, not garlic salt) dried rosemary and ground pepper.
  4. Rub olive oil all over the red bell pepper and place on the other side of the foil lined fan place. Place pan in oven and check every few minutes. Once the pepper starts to get charred flip it over so the other sides get charred as well.  Flip the cauliflower so it gets a good roast on all sides.
  5. Once the cauliflower and peppers are done pull the pan out of the oven. Place the pepper into a paper bag and fold it shut. Let the pepper sit in the bag for about 5 minutes to sweat – this will loosen the charred skin so you can easily remove it. After you have removed the skin, cut the pepper into thirds.
  6. Slice your bread and cheese (if necessary). Butter the bread and sprinkle with garlic powder. Heat up a frying pan on low heat.
  7. Once your pan is heated place your bread with the buttered side down. Spread on the caramelized onions and then layer with mozzarella cheese, roasted cauliflower, feta, roasted bell pepper, more mozzarella cheese and then top with the other piece of bread with the buttered side facing up.
  8. Press the sandwich down with a spatula and cook on a low temp for a few minutes until the bread is golden brown, then carefully flip the sandwich over and continue cooking until the cheese is ooey-gooey.
  9. ENJOY! 🙂

Servings: 3 sandwiches

Amazing Brunch Recipe! Basil Spinach Quiche Lorraine

Basil Spinach Quiche Lorraine

Mmmm... Basil Spinach Quiche Lorraine full of egg-y custard deliciousness and a flaky buttery pastry crust.

I’ve been meaning to get this post written all week, however, I’ve been rather busy. Oh wells, life goes on.

The other night we were craving some brownies. I typically insist on making them homemade, because I’m a purist like that (and they are JUST as easy to make with less artificial ingredients), but I happened to have a gluten free Bob’s Red Mill brownie mix in my cupboard that could afford to be used. To my horror we were out of eggs though, so I made the trek down to the store to get some more. I was in luck because they had free range vegetarian fed eggs on sale – two cartons for $5. I don’t see that pricing very often around here for non-conventionally raised eggs, so I obliged and picked up two cartons even though there are only two of us who hardly eat our weight through eggs in a typically week. I figured somehow I was going to find a way to use up these eggs even if it required a week of nothing but deviled eggs. Heh. I’m not that evil.

Enter good idea #1: Quiche. I have to say that I haven’t had many affectionate feelings towards quiche, although I have tried my darn hardest. I like the little mini ones that my mom used to make when she owned a tea shop years ago, but the moment you start talking the 9″ pie sized quiches I get a different idea in my head. It isn’t that the idea of buttery pastry and egg-y filling with delicious mix ins are the issue – it is more the texture of said egg-y filling that I haven’t been a fan of. The large ones always seemed to have a “watery” texture, and I wasn’t sure if that was a consequence of not baking properly, not baking long enough, or using fillings that give off too much juice during baking which ensued an undesirable “watery” texture.

That said, my idea of quiche was transformed a few years ago when I was a starved college student held up at Tea Zone in Portland (If you live in the Portland, OR area you MUST check it out – it’s an awesome tea shop/lounge in the Pearl District). I don’t know if my long hours of studying translated into some type of self-induced hallucinations when I must have quite mistakenly ordered a quiche (or perhaps I thought I had ordered a crumpet, or scone). Either way, no harm nor foul was done to me through subsequent bites (ne scarf-age) of decadent buttery pastry and light egg-y goodness. Quite the opposite actually. My delightful experience with Quiche Lorraine from Tea Zone entirely changed my outlook on quiche.

BEWARE: This recipe or a visit to Tea Zone may just change your mind about quiche as well. So, If you are quite happy hating on quiche, then you better be on your way. Shoo!

My husband wasn’t too thrilled at first mention that I wanted to make quiche for dinner. That’s ok, I pushed ahead. Besides, I knew I could change his mind, and I had eggs to use up damn-it! After it came out of the oven and we dug into it, he was whistling a different tune and went back for seconds, or thirds… He just wasn’t thrilled to take it for lunch the next day so all his macho buddies could tease him about eating quiche (apparently it’s a girly meal). So moral of the story… it was pretty much amazing for dinner, as well as leftovers for lunch the next day, and brunch today! The whole time I was eating it – I elicited images of Julia Child, weird. I will definitely be making this meal again and probably serving it at my next brunch gathering with friends.

For my pastry dough purists out there.. I reluctantly have to tell you that I didn’t make my own pastry dough for this. I know, I know… the shock! the horror! I had a leftover pie shell in the freezer from my holiday pumpkin pies, so I used that instead. Plus, I don’t own a pretty quiche pan. But, that one shortcut alone made this an easy meal to throw together for a weeknight meal. I had bacon left from the gluten free/dairy free Potato Leek Soup I made a few days ago, as well as spinach and basil that I wanted to use up in this recipe. So now you see why my Quiche Lorraine was fortified with additional yummy goodness.

And now you have it.. the recipe. Make it, eat it, weep, and change a few people’s minds about quiche.

Servings: 8, but it’s pretty tasty..you might want more.

Tools: Hand mixer or stand mixer, baking sheet, sheet of aluminum foil to tent quiche while baking

Ingredients

Frozen 9″ pre-made pie shell, take out of freezer about 20 minutes prior to cooking
1/2 lb. bacon – cooked, drained and crumbled. Reserve about a tsp. of bacon grease.
1 small onion, finely diced
1 clove garlic minced
1 cup fresh spinach, chopped
1/4 tsp. ground nutmeg
6 whole eggs
1 1/4 cup heavy cream
1 cup swiss or gruyère cheese (I used a mix of both – it was a bag from Trader Joe’s)
handful of fresh basil, chiffonade cut
pinch kosher salt
ground black pepper

Garnish: Fresh chiffonade basil or sliced green onion

Steps

1. Take pie shell out of freezer. Prep ingredients above. Preheat oven to 375° and make sure oven rack is on center position.

2. Cook bacon in skillet until crisp. Take out of pan and place on paper towels. Drain bacon fat, but reserve about a teaspoon in pan (you will cook additional ingredients in this). When cool, crumble or chop up bacon.

Carmelized onion

Now you know I don't have fancy pans, but I can show an onion a good carmelization.

3. Heat pan with reserved bacon grease on medium heat. Add onions and garlic to pan and cook until carmelized, it should be light brown in color.

Caramelized onions meet Spinach. Acquaint yourselves.

4. Add fresh chopped spinach to pan and stir. Add a pinch of kosher salt and fresh ground black pepper and stir. The little bit of salt will help draw the moisture out of the mixture so that it doesn’t make the eggs “watery”. Cook until leaves wilt and moisture cooks out. Add the nutmeg and stir.

5. Crack eggs into a medium sized bowl (or stand mixer) and add cream. Blend the eggs and cream together on low speed for about 15 seconds until it is well beaten. Mix in (by hand) the onion/spinach mixture, bacon, cheese, and basil. Add a pinch of kosher salt and black pepper.

6. Place pie shell on baking sheet. Pour egg mixture into pie shell. Tent the foil over quiche, making sure to cover the crust on all sides to keep your crust from burning during the baking process. Carefully place the baking sheet and quiche into oven (My egg mixture sloshed a bit, but at least it was on the baking sheet and not on my floor or oven).

7. Cook for 35 – 45 minutes. Check after 35 minutes. Quiche is done when egg mixture is set and doesn’t jiggle easily.

8. Take quiche out of oven and let sit for a few minutes prior to slicing and serving. You will notice that when it was in the oven the egg was fluffier, it should set a bit for a flatter top once it is cooling. Slice and garnish with chiffonade of basil or sliced green onion. I served this with a spinach salad.

Bon Appetit!

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Love me some Slow Cookin’ Potato Leek Soup (Gluten Free & Dairy Free)

Love me some Slow Cookin' Potato Leek Soup

It's not a load of crock! Your slow cooker loves you. And you'll love this soup!

Last night I had to work late and knew this ahead of time so I figured it was a good night to use our slow cooker. I happen to love using our crock pot and it makes me happy to see that so many other people are now loving theirs again by welcoming it back onto their kitchen counters with open arms. But if I need to try and validate to you why I love it so… well, it reads like a cheap romance novel.

Reason for crock pot love number 1: It cooks for me even when I don’t treat it well. When it’s not ever so sweetly being used by me, I am usually shoving it into the dark recesses of my kitchen cupboards.

Reason number 2: It’s a cheap date. I have never given it more than $5-$10 at any one time and it puts out enough for the two of us… for sometimes several days. Tell me who you can take out for that cheap and treat with such disrespect and force to do almost all the work in the relationship and you reap all the benefits? Yeah, my guess it’s the other way around.

I’ll stop now, because there are probably children in the room…

So now onto soup. 🙂

I had a couple of odd veggies still hanging around and some bacon that I was hoping to get used up this week. So with my meat and two veg (sorry, I can’t help myself), me and my crock pot made us some homemade potato leek soup. The soup turned out super (or rather, souper) yummy even though I decided to not add any cream, butter or milk to it. I had it in mind to keep it a little healthier while still being a comforting winter meal, so I made it a broth based soup. Also, did you notice that it is gluten and dairy free? You’re welcome. Just make sure that the broth base you use is such and everything will be okay. You could even make it vegetarian by leaving out the swine and using vegetable broth.

And speaking of broth… Likely if you don’t have any homemade stock lying around, you probably have to go to the cartons or cans, right? Well I have been using this super convenient and very affordable alternative to canned broth called Better than Bouillon. It is organic and free of MSG and according to my research on surefoodsliving.com is gluten free (but not dairy, corn or soy free). A jar costs under $5 and makes up to 38 8-ounce servings with it… that’s roughly 19 cans of broth which at about $1/can can get rather pricey. All you have to do is scoop out a teaspoon and add it to 8 oz. water. Yep, it’s that easy! This is a picture of what the label on the jar looks like so you you can find it for yourself.

Organic Better Than Bouillon Chicken Base

I love using this stuff as an alternative to canned broth when I don't have homemade stock around

Below are the ingredients I prepped and put into the slow cooker and then I did something unimaginable… I plugged it in and turned the notch to ‘low’ and left it to occupy itself for about 7 hours. Yep that was it!

You really don’t need to measure any of this out, just start dumping things in the crock pot. It doesn’t mind… it can take a beating.

Servings: at least 4, but i’ll let you know in a few days when we’re done eating it

Ingredients

6 medium-large russet potatoes, peeled and diced
6 strips of bacon, cooked, drained on paper towels and then chopped up
2 garlic cloves, minced
1 medium onion, chopped
2 leeks, chopped (the white and a bit of the light green only)
2 stalks of celery, chopped
2 carrots, chopped
1 sprig of fresh rosemary, needles removed from stem and chopped
1/4 – 1/2 tsp. ground nutmeg
6 cups broth (vegetable or chicken broth) – check for gluten and dairy free on label
2-3 bay leaves
Fresh cracked pepper
Kosher salt

Steps

Prep all ingredients, throw into crockpot, stir. Put lid on. PLUG CROCK POT IN and cook on low for 6-8 hours, or on high for 4-6 hours. Enjoy!

Garnish with sliced green onion, fresh cracked pepper and if you’re like me some red chili flakes.

And for all of you bachelors out there, be sure to refrigerate it and or freeze once it’s cooled down. Yeah.. there is a back story there. 😉

I look forward to hearing your comments on how it turned out for you!

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Meatless Mondays! Roasted Vegetable Rice Bowl with Toasted Walnuts, Basil and Blueberry Balsamic Sauce (Gluten Free & Dairy Free)

Roasted Veggie Rice Bowl with Blueberry Balsamic Reduction Sauce

Roasted veggies and sweet tangy blueberry balsamic sauce with toasted walnuts and chiffonade basil

I’m not sure what it is with me and cooking gluten and/or dairy free lately, because it isn’t something that is compulsory for my health, however, I do feel pretty good when I eat this way. The last couple gluten and/or dairy free recipes that I posted have occurred by chance, and not at all through planning. Last night was one of those nights that I didn’t think I would create anything worth a damn in the kitchen, but I surprised myself. Yet again! We are nearing the end of our rations at this point and really need to get to the grocery store, but I am playing that game of trying to stretch as many meals out of what we have in the fridge. It’s quite a fun game, and something I have become pretty good at I must say. I think living on a budget has made me a better cook; a more resourceful steward, and definitely provided a stage for improvising ingredients when I need to use something up or don’t have something I want to use.

We have lots of half used veggies in our fridge right now (and of course fresh basil) that need to be used up in the next few nights. My hubby and I have been trying to incorporate more vegetarian meals into our repertoire, so last night seemed like a good night to do that especially since it was Monday… ahem… Meatless Monday 😉

As I started cooking last night the only thing I knew was that I needed to use up some broccoli, a quarter head of cauliflower, a handful of some mini bell peppers, as well as some fresh basil. Recently I was informed through my Pinterest (and namely through the blog http://www.amateurgourmet.com on behalf of the Barefoot Contessa‘s book Back to Basics) that I have been cooking broccoli wrong my ENTIRE life! How could I be so ill informed?! I’ve always pretty much just steamed or sauteed broccoli and that was the extent of it… until now. Have you ever roasted your broccoli? Well, I gotta tell you… it is AMAZING! It caramelizes it and gives it a nutty flavor that beats all other water logged broccoli you’ve ever had to date! Armed with my new found broccoli cooking method, I hit the kitchen with my remaining veggies and got to roastin’.

After I started the rice and got the veggies into the oven to roast, I figured I would just pour some balsamic vinegar over the dish and call it good… but then inspiration came over me. (cue angels singing) I recalled that I had about a half cup of blueberries in a bowl in the fridge that I had been telling myself to make a smoothie with since I made pancakes over the weekend. Aha! Blueberry balsamic reduction sauce it is! Balsamic is a great vinegar to use with fruit and it reduces beautifully to create a wonderful fruity, slightly tangy sauce. Sidenote: In addition to using balsamic in this sauce, I often times put a tsp. or so into the fruit mixture when I do fruit crisps and it turns them from great to AWESOME – it’s something in the caramelization of the fruit.

The dish ended up with a lovely mixture of sweet, tangy, nutty, roasted flavors. The sauce along with the toasted walnuts for a nutty crunch and the fresh chiffonade of basil (I love to say that word, chiffonade, but let’s be real here.. it’s just shredded). You will hardly notice that you are missing meat! But… if relinquishing your rights to meat is a big deal for you, then by all means you better cook up some chicken or salmon with this meal…I would hate to see you famish. 🙂

Servings: I made enough for 2 and some leftovers for lunch

This is one of those meals that you can estimate measurements of the veggies.

Ingredients

1 cup brown rice
1 3/4 cup water
pinch kosher salt
Small crown of broccoli, cut into florets and stem pieces
1/4 crown of cauliflower, cut into florets and stem pieces
1/2 bell pepper, cut in strips
3 garlic cloves, smash it open and mince it
small onion, roughly chopped
Extra Virgin Olive Oil for drizzling (couple Tbs)
Kosher salt
Fresh cracked black pepper

Garnish
1/2 cup walnuts, coarsely chopped and toasted
basil chiffonade
feta cheese (optional, but not dairy free)

Blueberry Balsamic Reduction Sauce
1 tsp. extra virgin olive oil
2 tbsp. minced onion
1/2 cup blueberries, fresh or frozen
1 Tb. honey
1/4 cup balsamic vinegar
1/2 tsp cornstarch
1 tsp. water
pinch of kosher salt

Cooking Steps 

1. Prep all veggies as instructed above. Preheat oven to 425°

2. Put water and rice in pan. Place on stove on High heat. Once water starts boiling, cover and reduce heat to low and cook about 20 minutes or until rice has absorbed all liquid.

3. Place broccoli, cauliflower, bell pepper, onion, garlic in a foil lined roasting pan. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with kosher salt and freshly ground black pepper. Place in preheated oven and roast for about 20 minutes or until veggies have good roasted color.

4. While veggies and rice are cooking, start the Blueberry Balsamic Reduction Sauce. In a saucepan over medium heat add olive oil. Add onion and cook for 2 minutes until tender. Add blueberries and cook for 2 minutes, until skins are bursting. Add honey and balsamic vinegar and stir. Heat until mixture comes to a boil. In a glass cup, mix the cornstarch with the water and then add this into the pan. Reduce heat and cook uncovered so liquid reduces. Keep this on low while you prepare rest of meal.

5. Heat a pan on medium heat (I find a cast iron pan works well for this). Add roughly chopped walnuts to pan and toss for a few minutes until they are nice and toasted. (Make sure you keep an eye on this pan as they go from barely toasted to blackened in seconds… trust me, I know.) Take toasted nuts out of pan and set aside to cool

6. Chiffonade your basil (check out link for how to chiffonade). Once the veggies and rice are finished cooking plate on a dish and drizzle with the blueberry balsamic sauce. Garnish with chiffonade basil, toasted walnuts and (optional) feta cheese.

Enjoy! Let me know what you think of this dish!

 

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Pineapple Basil Fish Cakes and Avocado Cilantro Lime Slaw (Gluten Free and Dairy Free)

Yummy fish cakes. Cool tangy avocado cilantro lime slaw. Yay, no mayo!

As one who grew up not eating fish very often, I sure love it as an adult. Not only is it yummy and versatile, it also cooks in record speed and is one of the most healthful animal protein sources that I know of. I love playing with sweet fruit flavors in my recipes and complimenting them with fresh herbs and spices. My favorite herb has got to be basil. Lots and lots of fresh FRESH basil. If it isn’t large quantities of garlic and onions, I am probably using fresh basil more than any other ingredient. I just wish I could keep my plant alive so I didn’t have to keep buying it at the store. I know, I know…Woah is me.

Just as I was finishing up my last post (Low Calorie Shrimp Jambalaya with Egg Noodles), I was trying to think of what I wanted to make for dinner next. I was feeling void of inspiration for a short moment. A cloud of anxiousness covered me…. suddenly I feared that my blog would only EVER (E-V-E-R!!!) have four posts (at least it’s more than the first blog I started). Ok, ok I am slightly embellishing the feeling I had. One thing that I love about cooking and food is that I am pretty much ALWAYS thinking about it, so it doesn’t take me long to come up with my next recipe (thus why I keep a notepad on my phone to keep notes of dishes I want to make).  There is actually a running joke in my family that whenever we eat together, I have always said, “You know what we should have had?” It’s not that whatever we are ever eating isn’t worthy of praise and interest at that very moment, I am just always forward thinking and onto the next… meal.

And… back to the topic at hand. Fish.

Fish cakes are easy, yummy and a great way to mix up the normal fillet routine. You can use fresh or previously frozen fish in nearly any variety… salmon, cod, halibut, tilapia and lots more. Plus the ingredients you put into them can be changed up to suit your fancy, but you’ll definitely want to try my recipe to get you on your way to fish cake fanaticism. The slight sweetness of the pineapple coupled with the herby basil notes and then topped with the creamy lime cilantro dressing and crunch from the slaw make for a wonderful taste combination. The slaw also absolutely does not have mayo in it, because like you will soon come to know… I LOATHE MAYONNAISE! I find it vile and so gross, so I find ways around using it, or just don’t use it at all. You’re welcome, the calories weren’t welcome in this recipe anyways.

Oh, and did I mention this recipe is dairy free and gluten free! Yeah, well it is… so also healthier, so eat up!

If you buy fish when it is on sale or in the frozen fillets, you can save big money. We happen to buy almost all of our groceries at Grocery Outlet. Most people are amazed at that, because we certainly don’t survive off Ramen and Hamburger Helper in this house, that is for sure. We definitely are on a budget, and I am able to buy an assortment of fresh and frozen organic produce most of the time as well as wild caught fish for usually about half the price of normal grocery stores. I just love it there, and they have a fairly decent wine selection too.

Tools needed:

Food processor
Zester
Knife
Mandolin Slicer (optional – I don’t have one so I didn’t use it, but if you do it will make your life that much easier to thinly slice the cabbage into airy crisp goodness)

Servings: 4

Pineapple Basil Fish Cake

Ingredients:
8 oz. fresh or canned pineapple, drained as much as possible
1 garlic clove
1/2 tsp kosher salt, or more to taste
1/2 bell pepper, cut up (any color will do)
FRESH basil – a large handful
pinch of red chili flakes
zest from 1 lime
1 lb. fish thawed, skin removed (salmon, cod, halibut, tilapia… your choice)
1 Tb. vegetable oil (I tried to use EVOO but found that it started smoking when cooking)

Avocado Cilantro Lime Slaw (NO MAYO! YAY!)

Ingredients:

1/4 – 1/2 cabbage, shredded airy thin (mandolin slicer can assist here, but I just used a sharp knife)
1 small ripe avocado
juice from 1 lime
large handful cilantro
1 clove garlic
pinch kosher salt
Extra Virgin Olive Oil – Enough to thin out the dressing mixture

Steps

1. Start assembling the slaw first. Put the shredded cabbage in a medium bowl.

2. Plug in food processor. Scoop flesh of avocado into food processor, lime juice, cilantro, garlic and kosher salt and blend until smooth. Drizzle EVOO into processor until thinned enough that it can be mixed into slaw to dress cabbage. Taste and adjust seasonings accordingly.

3. Scoop dressing out of processor and toss with shredded cabbage until covered. Place into fridge while assembling rest of meal.

4. Rinse out food processor to begin preparing fish cakes.

5. Put pineapple, garlic, kosher salt, bell pepper, basil, chili flake, lime zest in processor and blend until combined and finely pureed. Add fish and again pulse until incorporated with other ingredients.

6. Heat frying pan on medium high heat with 1 Tb. vegetable oil.

7. Scoop out 1/4 cup of fish mixture and place into heated frying pan. Press the fish mixture down to form a patty. Cook about 1 minute each side. Take out and place on a plate with paper towels to soak up excess oil.

8. Plate fish cakes and top with a heavy helping of slaw. Enjoy!

Note: We made mashed potatoes seasoned with my cajun spice mix as the other side for this. These weren’t GF/DF, so I omitted them from the post.

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