Archive for October, 2009

postheadericon Pan-Fried Salmon and Capers

This is one of my favorite ways to cook fish! I usually find fish somewhat intimidating, but this recipe is easy, delicious, and almost fool-proof. This was inspired by an early episode of Good Eats and Alton Brown’s recipe. I highly recommend picking up his newest book – Good Eats: The Early Years, even if you haven’t watched the show. It’s filled with a lot of great information, plus, he’s covered substituting for allergies on the show and he quite nice and friendly at booksignings.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, and corn free recipe.

Ingredients:

  • 1 large or two small salmon fillets – with the skin on. We figure on about 1/3lb of fish per person, and I have made this with 8 oz of fish and also 2 lbs. The bigger issue is to make sure you have only 1 or 2 fillets to flip.

  • 1 tsp Sea Salt or Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup gluten-free flour for dredging – amaranth, buckwheat, sorghum all work well
  • 2 TBS cooking oil – olive or canola oil
  • 2 TBS margarine (I like Earth Balance for this, but if you are dairy and soy free, using a little extra oil works well)
  • 1 TBS capers
  • 1/2 – 1 lemon, juiced

Method:
Warm oil in a large skillet over medium heat.

In a cake pan or large, shallow bowl combine salt, pepper, and flour. Lightly dredge fish in flour and shake off excess.

When pan is good and hot, add 1 tablespoon margarine (or a bit more olive oil) to the oil. As soon as it is melted, place fish in the pan, skin side down. For the first 10-15 seconds, shake the pan back and forth so the fish doesn’t stick to the pan. Cook until golden crust forms on the skin – about 2-3 minutes.

Carefully flip the fish away from you and wiggle the pan again for the first few seconds. Cook until the meat turns golden brown and delicious. Remove from the heat and slide the fish onto a warm plate.

Pour out the oil, add the 1 TBS reserved margarine (or oil). When the margarine has melted, add the capers and fry them quickly. After about one minute, take the pan off the heat, add the lemon juice to pan and mix together. Pour the caper and lemon sauce over the fish and serve.

This is great and quick meal served with some quinoa or rice and then a roasted vegetable or salad. Yum!

postheadericon Gluten-Free French Toast

French toast with maple syrup

The girls love French Toast, but it’s my mother who usually makes it. This past weekend my parents were gone for the day, so they sent me on a hunt for a good recipe. After much Googling, I ended up with this recipe which was inspired by Alton Brown’s recipe – because if Alton made it, you can’t go wrong! I tweaked it for our taste buds, allergies, and for my own cooking preferences.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.  Be sure to check the allergy notes at the bottom of the recipe.

Ingredients:

French toast on the griddle
  • 1 cup milk or milk substitute (soy, rice, almond, hemp…)
  • 3 large eggs (eggs are integral to this recipe, so I don’t recommend using an egg substitute)
  • 2 tablespoons sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 teaspoon salt
  • 9-12 slices gluten-free bread1
  • 4 TBS oil or margarine2

Method:

French Toast soaking liquid

Preheat oven to 250. Set a lasagna pan or similar 9×13 pan near the stove.

In a deep pie dish, combine the milk substitute, eggs, sugar, vanilla, cinnamon, and salt. Whisk gently, so the milk/egg mixture doesn’t spill.

Heat your griddle or skillet to medium heat. Add about 1 TBS oil or margarine to pan and swirl around so it coats the pan.

Dip bread into mixture, allow to soak for about 1 minute on each side. Pick up a piece of bread and gently shake the excess egg mixture into the pie pan.

Go soak your bread!

Lay 2-3 slices of bread in the griddle/skillet, depending on the size of the bread and your pan. Cook until golden brown, approximately 2 to 3 minutes for each side. When browned, remove from griddle and gently put in the lasagna pan, then slide the pan into the oven.

Continue with the next set of bread slices, until all of the french toast has been made.

Serve to many cheers and soon-to-be-empty plates! This tastes great with maple syrup, or perhaps a bit of confectioner’s sugar sprinkled on top.

Allergy Notes:
1 Our favorite bread recipe is perfect for this, as is our sweet bread recipe, but any gluten-free bread will work. The Kinnikinnik loaf pictured was perfect, because it tasted a bit dry when eaten plain. Our favoite purchased bread is Ener-G Brown Rice Bread, which tastes especially wonderful when toasted.
2 We usually use Earth Balance Organic margarine tubs, which are Kosher and dairy-free. However, that margarine includes soy protein. Fleishmann’s Unsalted is also Kosher and dairy-free, but only uses soy oil – no soy protein. Alternatively, to make the recipe safe for the corn or soy-free,  you can use canola or another cooking oil to coat the griddle.

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