Fish Tacos with Tomatillo Avocado Cream
I love fish tacos! With all my restrictions I thought they were a goner from my diet, but not so! This is a great summery meal. Enjoy! (By the way, I meant to say that I caught not cooked the fish..well I suppose I did both actually. 🙂
Ingredients for two:
4-5 tomatillos
1 large Haas Avocado
Spices: Salt, garlic powder, onion powder, paprika
Juice of half a lime
4 pieces of white fish of your choice
Olive Oil
Cabbage
Rice tortillas or large butter lettuce leaves
1. Simmer tomatillos in gently boiling water, just enough to cover the tomatillos. Cook 5-10 minutes or just until gently yielding when pricked with a paring knife.
2. Puree the tomatillos along with a little bit of the cooking liquid, just enough to allow the tomatillos to loosen and puree uniformly. Set aside.
3. Add a portion of the tomatillo puree to one 1 large Hass avocado. Continue to add the tomatillo puree until the avocado mixture reaches a creamy consistency. Season with salt, garlic powder, onion powder, paprika, juice of half a lime to taste. (Feel free to add any other seasonings you would normally put in your favorite guacamole. ) Set aside.
4. Pat dry fish of your choice.
5. Sprinkle lightly with fish seasoning
5. Bring pan to medium high heat. Coat with a couple turns of oil.
6. Add fish to pan and allow to cook undisturbed a couple of minutes per side or until desired firmness is reached.
7. Serve cooked fish, topped with thinly sliced cabbage and avocado cream on a rice tortilla or leaf of Butter Lettuce. Serve with Erica’s Favorite Rice on the side. Black beans would be a great addition too!
Erica’s Favorite Rice
In the rice cooker dump:
- 1 c Jasmine rice
- 2 3/4 c water
- 1T olive oil
- Zest of one clean lime
- 1 t of salt
- 1/4 c of green (in this case, green onion)
You can also cook this in a pot, and just follow the ratios for water to rice on the package of rice.
Adapted from Lime Cilantro Rice at Allrecipes.com.
Meatloaf, Double Beatloaf with Bacon!
OK first, in order to get into the proper spirit, please take a listen to A Christmas Story clip fav: http://wilstar.com/midi/meatloaf.wav.
Now, I actually love Meatloaf, Double Beatloaf especially when it is covered in bacon and allergen free…say what?! Yes, it is true. My husband went NUTS over this meatloaf calling it the best thing I had made since my diagnosis. This meal is hearty, comforting and makes you feel like you’re cheating on your allergen-free diet!
So, watch me make a delish meatloaf with Oven Roasted Fingerling Potatoes with Artichoke Hearts and Throw-Together Cabbage with Prosciutto. This dinner takes a little longer than some, but it is worth it, as you’ll have leftovers for a couple nights at least…and even extra meatloaf for sandwiches!
The recipes are below the videos.
Meatloaf, Double Beatloaf with Bacon:
- 1 tablespoon extra virgin olive oil
- 3-4 small ribs celery, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- About 3/4 cup Gluten Free Beer
- 1/3-1/2 loaf of Gluten Free Bread
- 3/4 cup Plain Dairy Free Milk
- 1 1/2 pounds ground beef
- 1 cup grated Dairy-Free, Soy-Free Cheddar
- 1 tablespoon dried mustard
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Natural Beef Broth
- 2 EnerG ‘Eggs’
- 3/4 pound good-quality, thinly-sliced uncured bacon
Preparation
Pre-heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat the olive oil, a turn of the pan, in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
Meanwhile, soak the Gluten Free bread in the Non-Dairy milk. Place the ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Season with salt, pepper, mustard, cayenne and beef broth. Add the EnerG eggs, then mix with your hands to combine.
Form the meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap the bacon slices across the top, then around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for a few minutes to crisp up that bacon!
This recipe was adapted from Irish Pub Meatloaf by Rachael Ray 2011.
Oven Roasted Fingerlings with Artichoke Hearts
2 lbs. Fingerling Potatoes cut into bit size pieces (@1 in. all around)
8 oz. of Frozen Artichoke Hearts (thawed)
1 Medium or half of 1 large onion sliced in half moons (Cut the onion in half. Put the cut side down, and cut perpendicularly to board to creat half moon shape.)
Salt and Pepper
Dry Mustard
Mustard Seeds
Olive Oil
1/4 c Fresh Italian Parsley chopped
In a BIG bowl combine potatoes, artichoke hearts, and onion. Generously sprinkle the top of the bowl with salt, pepper, dry mustard, and mustard seeds. Add a couple turns of the bowl of olive oil. Mix with your hands or salad fingers. Bake at 425 degrees for about 50 minutes. When the potatoes come out, sprinkle them with the parsley and mix in to wilt.
I’ve been making this from my head for a bit, but I recall that my influences were a potato recipe from Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again by Ina Garten and Roasted Fingerling Potatoes and Baby Artichokes by Cooking Light 2010.
Throw-Together Cabbage with Prosciutto
Heat skillet on medium heat
Add a couple turns of the pan of olive oil
Add 1/2 head of cabbage coarsely chopped
(May drizzle in a little bacon grease from meatloaf for flavor if you dare!)
Sautee until tender
Throw in torn shreds of proscuitto
Season with Salt and Pepper
Cook Allergen Free! Tasty Allergen Free Meals Everyone Will Love! 