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Archive for the ‘Fish’ Category

This is a fast, simple, cheap recipe.  I substituted Idaho potato flakes and Maseca Masa for more expensive gluten-free flours.Image

Ingredients:

1/4 cup Idahoan Potato Flakes

1/4 cup Maseca (more…)

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Tilapia Pad Thai

I’ve had this voice in the back of my head saying, “If you lived in Thailand, you wouldn’t notice that you’re gluten-free.”  Apparently, that’s true:  unlike a lot of Pan-Asian food, Thai food uses rice almost exclusively.

Thing is, I have no idea how to cook Thai food, and a lot of the spices involved are expensive, hard to find, and I’m not sure I can spell them.  This is where pre-made sauces come in:  where you are cooking outside your usual spice library and you don’t have a lot of time, a cooking sauce that includes everything is a lot less expensive.  (This particular sauce had coconut milk, pineapple juice and galangal, which is a Southeast Asian ginger.  Without the pre-made part, this dish would have a cost that is stratospheric.)

Ingredients:

2 tilapia filets, on special ($2.59)

one red pepper (on sale .50) (more…)

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Shrimp Salad Po’Boy

And now, for some New Orleans food.  Years ago, I spent several months wandering around the French Quarter at night.  I learned a lot about New Orleans food.  Ostensibly, I was there for law school.

I’ve been craving this particular salad for days, so without further ado, I give you a shrimp salad po’boy.

Ingredients:

three large stalks of celery

2 cups of “salad” pre-cooked shrimp.  (“Yes, I know cheap farmed shrimp are terrible for the environment.”  They’re still not as bad as cows.)

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Fisherman’s Pie

I had the best intentions of making Cornish pasties.  I even have a gluten-free pastry mix.  However, I didn’t read the recipe for pasties first, and apparently you don’t cook the meat first–and I had already made a pot roast with the only beef I have. So, that’ s next week’s recipe.

That left me trying to figure out what to make.  I keep staples in my kitchen, like frozen tilapia, shredded cheddar cheese, rice flour, potatoes, milk, and onions.  With the addition of a turnip, which is sort of a Scots fetish,* that’s actually all I needed for this recipe.  From start to finish, it will take about two hours, so plan accordingly.

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One of the easiest things to make gluten-free is a white sauce.  It’s the same  process to make a white sauce from rice flour as it is from wheat flour:  it’s a kind of a wheat eater parity sort of food. 

White sauces are basic to cooking; they usually have other things added, like garlic or melted cheese.  They’re used in, well, wait a second….Google says white sauces are used in pizza, pasta, fish tacos, and a “standard Bechamel” sauce–which…still Googling…Wikipedia says is, “one of the mother sauces of French cuisine.”  For my purposes, though, it’s a base for fish dishes like Fisherman’s Pie, and cheese sauce.  Mmmm…cheese.

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Fish and Chips

So, if you’re looking to make someone from the U.K. drool, this is the recipe.  (No, I wouldn’t be looking to do that, not me.) 

Anyway, I know I said this was cheap:  one of the ingredients in this, is distinctly not cheap.  It makes all the difference in how well the entire recipe works, though.  That ingredient, is Bard’s Ale.  It’s beer.  Dark gluten-free beer.  Gluten-free beer that is really good.

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