Fish Tacos

One of my favorite things in the world is the fish tacos from El Toro...but I can't eat those anymore since they use battered fish...but I can make my own...

Fish Tacos

4 tilapia fillets
1/3-1/2 head of cabbage shredded
1/4 C fresh cilantro chopped
1/3 C mayonnaise
3/4 C salsa (I made fresh, see below)
corn tortillas
lime wedges

Directons:
Season fish with salt and pepper and broil under high heat for 3-4 minutes on each side, or until done.

While fish is cooking combine mayonnaise and salsa to make a sauce.

Cut fish into pieces, place in corn tortillas and top with cabbage, cilantro and the salsa sauce, squeeze lime over top and enjoy!

Makes 4 tacos.


Fresh Salsa

4 C. fresh chopped tomatoes
1 large onion finely chopped
2 cloves garlic minced
1 jalapeno, seeded and finely chopped
1/3 C cilantro chopped
1 1/2 tsp cumin
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 tbsp lime juice

Directions
Mix all together and refrigerate.  Note: I actually blend up half of it in a blender to make more of a sauce (mainly because my family does not like chunks in their salsa) and I used the blended portion to make the sauce for the tacos.

I had leftovers of the mayonnaise/salsa sauce, cabbage, and the cilantro...so I made a Mexican-style coleslaw which will probably be my lunch tomorrow...

and I also had leftover salsa which will be consumed (mostly by me) over the next couple of days. :)

This post was shared on Real Sustenance's Seasonal Sunday

Gluten Free, Dairy Free Meatloaf

I am one of those people that loves meatloaf...it is pure comfort food for me, so once I got my stock of gluten-free oats I knew I was going to be making meatloaf.  Here's my Mom's recipe, modified slightly to make it dairy free as well:

Mom's Meatloaf

1 lb ground beef
1/4 C ketchup
1/2-3/4 C gluten-free rolled oats
1 egg
1/2 t onion powder
1/2 t salt
1/4 t black pepper

Mix together and put in a greased bread pan or in muffin tins (I like meat muffins, because they cook a lot faster and they are already in individual servings).  Cook at 350 degrees for 50-60 minutes for a loaf or 20-30 minutes for muffins.

Almond Milk

I started running low on my soy milk today, so I thought I would try my hand in making some almond milk, since I had almonds in the cupboard.  I found the recipe here, but halved it, since it's just me drinking it, and I didn't want to use all my almonds up because I needed them for my bread. Also, you can only do about half in a blender anyway...so here's the halved recipe:

Almond Milk

1/2 cup unsalted, uncooked almonds

3-4 dates

3 cups water

Instructions:

Blend almonds and 1 1/2 cups water. Add remaining ingredients and blend. Strain through cheesecloth.

 

 

 

I like soy milk better, but this helped me stretch my soy milk out longer...it was actually fantastic as a 50:50 mix with my soy milk.

Corn Torillas -- Review

Okay, I may be a little obsessive with my blogging right now, but if it helps one person than it's worth it--even if that one person is me, thinking, "What was that brand of corn tortillas that I liked?"  I love corn tortillas, but they tend to fall apart, especially when you are doing anything with them!  So, I was delighted to find out that La Banderita White Corn Tortillas don't fall apart, at least not nearly as often as other brands I've had.  They are flexible, so you can actually make wraps, enchiladas, and burritos with them, and on top of that they taste really good, my 5 year old will even eat them, so that's saying something.  His favorite way to eat them (and one of mine) is rolled up with ham...that's it, so simple, yet that combination of mild corn and ham is sooo good.

I buy the large count and freeze them in sets of 10, so they last longer.

Rating: 10 out of 10 This one is definitely a keeper!

Pizza + Gluten Free Bisquick -- Review

So, tonight was one of those nights I really didn't feel like cooking...and if I could have I probably would have ordered pizza.  But, I really didn't want a double whammy from eating both gluten and cheese, so I pulled out the box of gluten-free bisquick that I bought the other day at Macey's (by the way, it's not with the gluten-free foods, it's by the other Bisquick boxes...go figure).  On the box was a recipe for pizza crust, so I thought I'd give it a shot.  I topped it with this pizza sauce, cheese over 3/4 of it and on my section tomatoes and mushrooms (since I can't have cheese).

It turned out pretty good...it's more like a pie crust, than a pizza crust, but it was tasty.  I think the gluten-free family members liked it best.  My husband only ate one piece, and my older son had to be forced to try it (he ended up eating about 3 bites), while I ate 2 pieces and my 2 year old ate his entire piece.  So, the verdict is mixed...but if you're gluten-free, you'll probably just be happy eating pizza, so you'll enjoy it. :)

I do like the taste of the crust...no strange tastes or textures with it, it really was pleasant to eat. I will review it again as I test it in different recipes.

Rating: 7 out of 10  I really enjoyed it, the mix made life a little easier (meaning, I didn't have to measure quite so many flours) and I got my 2 year old to eat something (but couldn't get my 5 year old on board with it).  I would make it again for at least the gluten-free family members.