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PAN FRIED WHITE FISH WITH A TARRAGON PARSLEY WHITE WINE SAUCE

This easy pan fried fresh gray cod was a lovely dinner enhanced by a tasty Tarragon Parsley White Wine Sauce.  When using a white fish such as cod, halibut, or snapper just about any herb sauce will enhance the delicate flavors of the fish. (make the Tarragon Parsley White Wine Sauce first, and keep on minimum until ready to serve over the fish)

3 single pieces of gray cod or other white fish

3/4 cup gluten free bread crumbs

1 tsp. garlic powder

salt, and fresh cracked pepper

1 egg – whisk with a fork

2 Tblsp. butter, 1 Tblsp. Extra Virgin Olive Oil

On a plate, add the breadcrumbs, garlic powder, salt and pepper, mix well with a fork.  Heat up a frying pan on medium high heat with the butter and EVOO.  Rinse your fish fillets and pat dry.  Dip into the egg mixture, then dip into the breadcrumb mixture pressing the fish firmly to coat.  Add to the hot frying pan and cook each side until golden – or until the fish has reached 145 degree temperature.  Mine took about 6 minutes per side – it will depend on the thickness of your fish.

TARRAGON PARSLEY WHITE WINE SAUCE:

1 1/2 cups milk (we use a neutral non sweet soy milk)

1/4 cup dry white wine

2 Tblsp. butter

1 shallot, finely minced

1 garlic clove, minced

2 Tblsp. fresh Italian Flat Leaf Parsley, minced

1 rounded Tblsp. fresh Tarragon, minced

1/2 tsp. dry mustard

salt and pepper

3 Tblsp. Sweet Rice Flour

Heat up a sauce pan on low medium heat with 2 Tblsp. butter.  Add the shallot, garlic, dry mustard, tarragon, parsley, salt and pepper.  Saute about 5 minutes.  Turn up the heat to medium and pour in the white wine.  Bring to a good simmer and reduce by half.

Add in the Sweet Rice Flour, whisking well – it will be thick.  Then slowly pour in the milk, whisking the whole time, turn down to low, and continue to whisk until thickened. Check for seasonings then pour over the pan fried fish and serve while hot with any side dishes.

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GLUTEN FREE RICE A RONI

This gluten free side dish – Rice a Roni, makes a nice change to every day rice or potatoes.  It is a dish I have been making for years, following Bette Hagman’s recipe from her cook book “The Gluten-free Gourmet Cooks Fast and Healthy”.  So, I decided to change things up and create my own version of Rice A Roni.

You can change the seasonings to your own liking, or make it with straight chicken stock, as well as making it with chicken in the dish itself.  I went with a more Italian seasoning influence here but even a good curry powder would taste great too.

You could also make up the rice a roni in bigger batches, and store in a tightly sealed container in the pantry for more meals down the road.  The amounts here will serve 4-6 portions.

(please excuse the photo’s – rice is not an easy dish to photograph!)

1 cup of basmati rice

1/2 cup of gluten free spaghetti, broken into 1 inch pieces (I used Tinkyada brown rice spaghetti)

2 1/4 cups chicken stock

1 cup tomato juice

2 Tblsp. Extra Virgin Olive oil

1 Tblsp. butter

Seasoning:

1/2 tsp. dried fennel

1/2 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. Italian Seasoning

1 1/2 tsp. garlic powder

2 Tblsp. dried chopped onion

salt and pepper

Heat up a good sized sauce pan on medium heat with the EVOO and butter.  Add the rice and pasta to the pan, sauteing until you begin to smell it lightly toasting – about 4 minutes.  Add in the seasonings stirring well until fragrant, another 1-2 minutes.

Pour in the chicken stock and tomato juice, bring to a simmer, stir with a fork, then lid on, and turn down to low.  Cook about 20 minutes until rice and pasta is tender and all the liquid is absorbed. (I did do a quick stir at about the 15 min. mark)  Serve along side any main dish.

Hopefully this next picture will show it more clearly:

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THE VERY VERY BEST WAY TO SEASON CAST IRON PANS

In previous posts, I have written about how to season your cast iron frying pans.  I had always used oils such as:  grape seed, olive oil, coconut oil, and even tried using rendered duck fat.  While these oils did work – they were very temporary.  It seemed the frying pan was constantly needing to be re-seasoned.  Surely after 5 years of constant use, the cast iron pan should have by then had a well seasoned surface…however, this was not the case.

So, I scoured the internet looking for the best way to create a non-stick finish to cast iron that will last…and I found it!  This post here will show you a step by step process that will create a long lasting non-stick finish to all of your cast iron pans. It really, really works!  Many thanks to the website Instructables.

Although this is a process, it does take time to do, it is well worth the effort.  Who would have thought that natural flax oil could create such a beautiful non-stick finish?  It is amazing.  Since seasoning my cast iron pan a few months ago – it has worked very well – no re-seasoning has been required.

By the way, all of the pictures showing the cast iron pan in this post look like there is a fine layer of oil on the surface of the pan….not so.  This is how the pan looks with it’s cleaned,  sealed in seasoned surface.  And wow, in terms of non stick it is wonderful.

From beautiful pan fired potatoes, with easy over eggs and sausages:

To many a stir fry:

As well as searing chicken or pork chops:

The frying pan always comes out looking like this:

When there are sticky dried on bits, I will use a spatula/flipper to scrape off the bits:

Then I wipe that out with a paper towel.  The next step is to take a damp clean wash cloth and I simply wipe out the pan really really well.  It still comes out clean:

Occasionally, I will use warm water and a cloth if the pan has lots of stuck on bits, but even then, it comes out great!  This process to create a non stick surface is the best I have experienced to date…a method I will continue to use.  Thanks again Instructables for your great step by step process to season cast iron pans.

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TURKEY PESTO MEATBALLS

If you read my blog, you will have read many a time that we do love meatballs of any kind in this household.  You could use ground chicken or ground beef in this recipe – we like to use ground turkey when we can get it.  It makes for a nice change, and is not [...]

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GLUTEN FREE HARVARD BEETS

Do you love beets?  We have always loved beets in this household.  Back in the day, I used to buy canned Harvard Beets – thinking they were divine.  However, when you look at the ingredients and it says “modified cornstarch”, that is definitely a no go in any gluten free household.  In Canada, fortunately all [...]

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A FESTIVE BUTTERNUT SQUASH AND BROCCOLI RICE CASSEROLE

This was a dish that sort of evolved as I was making it – without really thinking about the ingredients, all of a sudden I realized this would be a great Vegetarian side dish for the  holidays – Thanksgiving or Christmas.  We had this yummy dish on it’s own as a Vegetarian meal, however, it [...]

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HERB MARINATED PORK LOIN ROAST

This recipe is a slight variation from the pork loin roasts I usually make, so thought I would do this new post.  Rosemary is such a lovely herb with pork…but add in some fresh Sage and it creates another dimension of flavor – yum!  Once again, I forgot to take a picture when it came [...]

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SALMON VEGETABLE QUICHE

With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day.  As there was quite a lot left I decided to make a salmon quiche.  It seems to me that just about anything will work divinely with [...]

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SUN DRIED TOMATO PESTO RISOTTO AND A TRUE FISH STORY

Recently at a restaurant, we had a most lovely sun dried tomato curry risotto.  Since we were having fresh spring salmon with fresh pesto, I decided to change the curry to fresh pesto.  It was delicious.  In this risotto, I did not have white wine, so used an Organic Balsamic Vinegar.  It might be the [...]

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BAKED STUFFED HEIRLOOM TOMATOES

This recipe was inspired by my friend George’s recipe for Middle Eastern Jhedra (lentils and rice).

DH had gone to our Saturday Farmer’s Market and came home with “heirloom baking tomatoes”.  I had never heard of these type of tomatoes before, but they have very little seeds and juice inside, in fact, they almost look like [...]