Tag Archives: cole

Lemon Batter Dipped Pollock (gluten free)

DSC_0014LEMON BATTER DIPPED POLLOCK
1 lb pollock fillet
1 cup besan (chickpea flour)
3/4 teaspoon sea salt
pinch fresh ground black pepper
1 teaspoon grated lemon rind (about 1 lemon’s worth)
1 large or 2 small eggs; beaten
water, 1 Tablespoon at a time
canola oil for frying

Rinse pollock fillet, pat dry with paper towels and set aside. In a medium sized bowl combine the dry ingredients and lemon rind, breaking up any lumps with the back of a fork. Add the beaten egg and mix until a thick paste is formed. Add water, 1 Tablespoon at a time, mixing well after each addition until the mixture is comparable to thick and creamy pancake batter. Set aside for 20-30 minutes.

Meanwhile prepare the rest of the meal. I made a lemon fillet of fish sandwich (lettuce, fillet of fish, mayonnaise, ketchup and relish to top) for my husband with a side of light slaw. I enjoyed my gluten free fish fillet on a bed of lettuce and light slaw.

Preheat a large frying pan over medium heat. Coat the pan with canola oil for frying. Dip both sides of each fillet in the batter, allow the excess to drip off and place in the hot oiled pan. Repeat till the pan is full. Fry until the batter sets and becomes golden on the edges, flip and repeat on the other side. Place finished fillets on a plate or platter (on a paper towel to drain excess oil if needed). Continue until all of the fish have been prepared and serve immediately. I had mine gluten free on fresh garden lettuce and Light Slaw (below) while my husband enjoyed his on a roll, sandwich style.

LIGHT SLAW
1/2 head green cabbage
1/2 head red cabbage
2 carrots; shredded
1/2 red onion; halved and thinly sliced
1/2 teaspoon sea salt
pinch fresh ground black pepper
4 Tablespoons apple cider vinegar
4 Tablespoons extra virgin olive oil

Finely grate the carrots directly into a large glass or ceramic bowl. Sprinkle with sea salt and black pepper, drizzle with vinegar and oil and toss until well combined. Add the onion and cabbages. Rinse the cabbages, cut in half, remove any “bad” leaves, cut out the interior stem and slice the cabbage into fine strips and add to the dressed carrots. Mix well and set aside.

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Crab Cakes for Fathers Day

IMG_05141 lb fresh lump crabmeat (or 4- 4.25 oz cans)
2 Tablespoons minced onion
1 egg; beaten
1/4 cup mayonnaise
1 teaspoon dijon mustard
3 Tablespoons fresh parsley; minced (or 1 Tablespoon dry parsley)
1/2 teaspoon fresh thyme; rubbed between fingers (or pinch dry)
1 teaspoon fresh lemon juice (or lime if using cilantro)
2 Tablespoons bread crumbs (for GLUTEN FREE option use oat flour; I grind my own gluten free oats)

bread crumbs/oat flour for coating

canola oil for frying

Pick through the crab meat for any shell or cartilage pieces. (Drain if using canned meat through a fine mesh sieve). Mix remaining ingredients then add the crab meat combining well without breaking apart the lumps. Line a baking sheet with wax or parchment paper. Sprinkle bread crumbs (oat flour) onto a plate. Scoop 1/4 cup of the mixture into your hand and form into a ball (squeeze excess moisture out gently) then press down onto the bread crumb (oat flour) covered plate to coat, flip and press down to coat the other side. Arrange patties on the was/parchment paper lined pan and refrigerate for 1-2 hours to “set” before frying.

Meanwhile, prepare the sides. I served the crab cakes with garlic slaw, roasted corn with black beans, a spicy barbecue sauce and fresh rolls. RECIPES BELOW

Preheat a large heavy bottomed skillet to medium high. Line a baking sheet with paper towels. Add canola oil to generously coat the bottom of the pan and heat. Gently place each patty into the skillet leaving plenty of space around each one. (I used two forks to manipulate the patties.) Fry until golden (just before brown) and gently flip to fry on the other side. Remove from pan and place on paper towels to drain.

GARLIC COLE SLAW
1/4 green cabbage head; shredded or thinly sliced
2 carrots; shredded
2 cloves garlic; crushed
1/2 teaspoon sea salt
pinch teaspoon fresh ground black pepper
1 teaspoon dill weed (or 3 Tablespoons chopped fresh)
2 Tablespoons apple cider vinegar
1/3 cup mayonnaise

Place cabbage and carrots in a large mixing bowl. Add remaining ingredients and toss together. Refrigerate until ready to serve.

ROASTED CORN WITH BLACK BEANS
1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
2 cups cooked black beans (1 15-16 oz can black beans)
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
pinch fresh ground black pepper

Line a baking sheet with parchment paper. Combine all ingredients in a bowl, mixing well. Spread the corn mixture evenly on the pan. Preheat the oven to 400 when starting to fry the crab cakes and roast the corn for 10-15 minutes.

SPICY BARBECUE SAUCE
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
1 teaspoon mustard
1/4 teaspoon ketchup
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1/2 teaspoon cumin
pinch thyme
1/2 teaspoon sea salt
pinch fresh ground black pepper

Combine all ingredients.

Simple Slaw with Fried Tempeh and Barbecue Sauce

DSC_0010Prepare the simple slaw first giving it time to marinate. Then prepare the barbecue sauce. Fry the tempeh. Stack and enjoy.

Simple Slaw
1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil

Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.

Barbecue Sauce
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)

Combine all ingredients in a small bowl. Set aside.

Fried Tempeh
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,

Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
DSC_0101 DSC_0102Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.

Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.

Xav enjoys his tempeh on a sandwich and with a slice of cheese.
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Vegetarian Reuben Sandwich

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 This vegetarian reuben sandwich was constructed on a homemade roll layered with corned tempeh, Jarlsberg cheese, cole slaw and a thousand island inspired dressing.

Corned Tempeh
2- 8 oz packages Tempeh; cut into quarters (see below)
2 Tablespoon canola oil
2 teaspoon brown sugar
2 teaspoon prepared mustard (I use Dijon)
2 teaspoon apple cider vinegar
2 clove garlic; crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2-1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper

DSC_0101 DSC_0102
Place half of the tempeh in one layer in a glass dish. Combine the remaining ingredients.
DSC_0001 DSC_0006Spread the sauce over the tempeh on both sides of each piece and stack together. Refrigerate for at least half an hour. Preheat a large skillet over medium high heat. Oil pan lightly and fry the tempeh until crispy on first side, flip, fry until crispy on second side. Continue until all tempeh is fried.

Cole Slaw
DSC_00025 cups green cabbage; shredded or thinly sliced
5 cups red cabbage; shredded or thinly sliced
2 carrots; shredded
1/2 onion; quartered and thinly sliced
3/4 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
1 1/2 teaspoon dill weed (or 3 Tablespoons chopped fresh)
3 Tablespoons red wine vinegar
1/3 cup mayonnaise (replace with 3 Tablespoons extra virgin olive oil for a vegan option)

Place all vegetables in a large mixing bowl. Add salt, pepper, dill and vinegar and toss together. Add the mayonnaise (or olive oil) mix well, transfer to a glass or ceramic bowl and refrigerate until ready to serve.

Dressing (optional for vegans unless using vegan mayonnaise)
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1/4 cup ketchup
1/4 cup mayonnaise (or vegannaise)
1 Tablespoon minced bread and butter pickles (click link for home made recipe) OR relish

Combine well and refrigerate until ready to serve.

8-16 Slices Jarlsberg Cheese Optional For Vegans (traditionally a Reuben sandwich includes Swiss cheese so use whatever you like)
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8 Rolls or 16 Slices Hearty Bread