Simple fish dinner with rice

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on August 16, 2014

10 minutes active cook and prep time 40 minutes of waiting for rice to be cooked.  Serves 2

Ingredients:
For rice:

• 1/2 cup Lundberg jubilee GF rice
• 1 tbsp butter
• 1 cup water
• 1 leek
• 10 Brussel sprouts

For fish:

• 2 tilapia
• Almond meal
• Favorite fish seasoning ( I like something called cloud peak I get from savory spice shop. Old bay also won't go wrong. )

Instructions:

• Mix rice, water and butter and bring to boil.
• Following package direction reduce heat to low and cook 40 minutes.
• Let stand 10 additional.
• While rice is cooking:
• Finely chop leek and brussel sprouts into thin ribbons.
• In a bag mix almond meal and seasoning. Place fish in bag and shake until coated.
• While rice is standing:
• Place the leek and Brussel sprouts in hot pan with oil.
• Salt and pepper to taste.
• Cook about 5 minutes at low med heat until browning/caramelization starts.
• Mix in rice and cook 1 additional minute while mixing well.
• Place coated fish in hot pan after rice is done and cooling with favorite cooking oil (I use Coconut oil) and brown about 3 minutes per side.

 

 

 

Smelt and Shrimp fish soup

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on May 24, 2014

Ingredients:

• 1/2 lb wild caught smelt...
• 1/2 lb Argentinian pink shrimp
• 4 med red potatoes
• 1/2 yellow onion
• 2 teaspoons habanero paste
• Old bay seasoning, 3 bay leaves, salt
• 1 container GF Medford veggie stock/broth
• 1 cup cooked rice

 

Instructions:

• Cook the onions in the old bay, salt, and habenaro paste with some oil.
• Once onions translucent put in the shrimp shells and stock and cook for 30 minutes to make the stock.
• Take out the shells and put in the potatoes cubed.
• Cook for 10 -20 minutes until potatoes almost done.
• Add the cleaned shrimp and smelt and cook for 10 minutes.
• Pour over some rice prepared ahead of time and enjoy.

Large multi-day cookout for more than 7 people

I had family over for the past week and during the week the following simple recipes were used to feed the 7 people that were here.  I also ended up with plenty of leftovers.

So first day was a massive BBQ where we made:

• Bratwurst (package of 12)
• Chicken Thighs in The spicy BBQ Rub from this post:   http://drummingupabettermeal.blogspot.com/2015/07/bbq-spice-blends-i-love.html
• 1 2 lb slab of Ribs boiled for 20 minutes first then finished on the grill after being coated liberally in the Smokey BBQ rub from this post:  http://drummingupabettermeal.blogspot.com/2015/07/bbq-spice-blends-i-love.html
• 5 lb Beef Heart (Peruvian Anticuchos) cubed then marinated for a couple hours in:
• Red Wine Vinegar
• annatto seeds ground
• Garlic paste (made from putting garlic cloves in food processor)
• ground cumin

So A couple days later we made - Ceviche:
I took and modified this recipe (http://drummingupabettermeal.blogspot.com/2015/06/haddock-and-shrimp-ceviche.html) to make a ceviche for everyone to enjoy: 

• 6 Tilapia instead of the haddock and shrimp. 
• One smaller batch included some heat for flavor replacing the lighter tasting pepper flakes
• 1 whole habanero, diced as small as possible.  Flesh only no seeds
• A healthy dash or two of Aji Amarillo

A couple of sides for these meals were:

• Cauliflower - quick boil
• Sweet potatoes - boiled
• brussel sprouts
• rice

Breakfasts made out of the leftovers:

• Quick hash from small diced potatoes fried on stove with thinly sliced beef heart pieces, chicken thighs, and/or sausage leftovers
• Scrambled Eggs + pieces of heart or sausage quickly warmed up on stove
• Boiled eggs + leftovers

Desserts:

• Rice Pudding (http://drummingupabettermeal.blogspot.com/2015/07/rice-pudding.html)