Archive for the ‘Seafood’ Category

Salmon with Yogurt Dill Sauce
November 12, 2009

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Salmon with Yogurt Dill Sauce

Salmon is a family favorite in our household. This dish is simple enough for a weekday meal but elegant enough for a special occasion. This is my go to salmon recipe. Serve with roasted potatoes and salad. Don’t forget a nice glass of wine!

Wild Salmon (4 portions)
4-5 Tbsp Fresh Dill
2 Tbsp Honey
2 Tbsp Dijon
1 Tbsp Soy Sauce (Gluten Free)
Juice of one Lemon
1 cup Greek Yogurt
1/4 cup Red Onion
Salt
Pepper

Salt and pepper salmon. Mix together 2 Tbsp dill, juice of half a lemon, honey, dijon, and soy sauce. Pour over salmon and marinate for fifteen to thirty minutes. Heat a skillet to medium high heat and coat pan with olive oil. Place salmon flesh side down until you get a nice golden brown color on it, about four minutes. Turn over salmon to skin side and cook until fish flakes easily with a fork. For yogurt dill sauce, mix together yogurt, onion, juice of half of a lemon, the rest of the dill, salt and pepper. Serve yogurt sauce over salmon. Enjoy!

Note: This meal can be made dairy free with some coconut or soy plain yogurt.

Fried Calamari (Gluten Free)
October 25, 2009

I think that one of the hardest things about going gluten free is not being able to indulge in your favorite foods. I used to love going out to eat and ordering an appetizer of Fried Calamari. Yum! Well that goes right out the window on a gluten free diet! There is no reason why you can’t have these foods if you make them yourself.

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Fried Calamari (Gluten Free)

I made a huge plate of calamari last night for my husband’s birthday dinner party. We had a simple get together with another couple. It was a glorious evening. We dropped the kids off at my parents house. I made a delicious five course meal. I lit candles. I put on a dress I had been waiting for a special occasion to wear. Our friends arrived without their children as well. It felt like a luxury to actually have conversations without interruptions and be able to stay up later than normal. We all enjoyed the delicious platter of fried calamari with a glass of wine. It was a great way to start off the evening! By the way, if you are looking for a budget friendly way to celebrate, try hosting a dinner party at your house. We probably would have paid at least twice as much if we had gone out to dinner. The other nice thing about staying in is that you don’t have to worry about cross contamination and YOU control your kitchen.

I hope you enjoy this simple recipe!

Fried Calamari

1-2 lbs of calamari (I can’t remember how much I bought, it was two big packages)

1/2 cup brown rice flour

1/2 cup cornmeal

1/2 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper

olive oil

Note: You might need more of the flour mixture depending on the amount of calamari you buy. Start with this amount, then make more if you need it. Just make sure that your mixture is 1:1 in the amounts of cornmeal to brown rice flour.

Start by cutting your calamari if the body comes whole. Cut in strips so that you have little 1/4 inch rings. Combine flours with salt, pepper, and cayenne. Heat oil in a skillet about an inch deep. I just use olive oil, but you can use your favorite frying oil. Wait until oil is good and hot. Dredge calamari in flour mixture then drop in the oil. Be careful not to crowd the pan, you will have to do it in batches. Cook for several minutes until turns golden brown. Remove from pan with a slotted spoon onto paper towel to drain. If needed, add more salt to the calamari right after it is cooked. Continue process until you have done all the calamari. You might need to change the oil half way through to get rid of the sediment on the bottom of the pan. Serve with lemon wedges and some marinara sauce.

Quick Marinara Sauce

1 can of 28 oz crushed tomatoes (Muir Glen)

1-2 cloves garlic minced

salt

pepper

a few dashes of balsamic vinegar

onion

Saute some onion and garlic in a saucepan. Add can of tomatoes, salt, pepper and balsamic to taste. Simmer over low heat until warmed through. Serve with fried calamari.

Chunky Crab Corn Chowder
October 15, 2009

Chunky Crab Corn Chowder

Chunky Crab Corn Chowder

So this one of my favorite soup recipes. I love the flavors of creamy corn, buttery crab with chunky potatoes. Delish! I used to make it all winter long with a side of potato dill bread. I was not going to let my new diet restrictions keep me from enjoying this all time favorite. The original Cooking Light recipe calls for milk of course… So I had to discover a way to keep eating it without the dairy. I also bumped up the flavor in the recipe by adding roasted garlic and hot sauce.  It is still not quite as creamy as the original, but it will do! If you can eat dairy, go ahead and make it with milk. Now to come up with a good recipe for gluten free potato dill bread, then it will truly be perfect!

Chunky Crab Corn Chowder

1 cup onion
2 cups corn
2-3 cups cubed potato
2 (4.25 oz) cans of real crab (don’t use the fake crab, it is just not as good)
1 quart rice milk (or 4 cups milk)
1 quart of chicken stock
2 Tbsp of dried thyme or dill
butter (Earth’s Balance)
2 Tbsp flour (I used garbanzo bean flour but you can use your favorite gluten free flour)
Roasted Garlic (Cut off 1/4 inch of garlic head, drizzle with olive oil, wrap in foil and cook in 400 degree oven for 30 minutes or until soft)
Hot Sauce (used Frank’s Red Hot)
1/2 cup of fresh parsley

Sauté onion in pot with olive oil until tender. Add flour and continue to sauté for a minute or so. Puree one cup of corn with one cup of stock. Add rest of chicken stock and rice milk to onions. Add one cup of whole corn and pureed corn to pot. Also add cubed potatoes, thyme or dill and bring to a boil. Lower heat and simmer until potatoes are done all the way. Add crab and butter. Add hot sauce to taste. Garnish with fresh parsley.