Tuesday, October 27, 2009

My new favorite website & last night's dinner

I found this website a few night's ago and it has been the answer to my prayers! After you register (for FREE), you check off your sensitivities/allergies on a lengthy list of common allergens and from that point on, the site will point out possible hidden allergens and will highlight which recipes are completely safe for you. It is so easy to navigate and there are literally hundreds of recipes to choose from. It is safe to say that Cooking Allergy Free is my new obsession.

Last night's dinner was inspired by my new favorite website. We had gluten & egg free crispy tilapia, quinoa pilaf and wilted spinach with a little garlic, salt & EVOO. This marked my first ever attempt at cooking fish at home. See? This new way of eating has been good for me! I've moved out of my chicken 4-5 nights/week comfort zone and have fully embraced this new adventure in the kitchen.

The recipe calls for 1/2 buckwheat flour, 1/2 quinoa flour but our local health food store did not carry the buckwheat flour so I just used all quinoa flour and it still came out very yummy. Technically, you could probably use any type of flours but the only ones I had on hand were tapioca, quinoa and arrowroot so I just stuck to the quinoa. The store manager is ordering some buckwheat flour for me so next time I'll try the mixture of the two.

Gluten Free & Egg Free Crispy Tilapia

4 tilapia fillets
salt, pepper, paprika (you may season with any other spice as well)
1 Tbsp ground flaxseed
3 Tbsp luke warm water
1/2 cup buckwheat flour (I didn't use)
1/2 cup quinoa flour (I used a whole cup but totally didn't need that much & wound up throwing a lot of it away)
3 Tbsp EVOO

1. Thoroughly mix water and ground flaxseed and set aside to thicken for a few minutes. (This is your egg substitute.)
2. Combine the flours on a large flat dish.
3. Rinse fish and towel dry.
4. In a large skillet, heat the oil on medium-high heat.
5. Baste both sides of the fillets in the flaxseed mixture. Don't worry if it doesn't spread well, just get the fillets slimy. Then generously cover both sides of the fillets in the flour mixture.
6. Season the fillets with salt, pepper, paprika and whatever other spices you want to throw on.
7. Place the fillets in heated pan and cook on both sides 3-5 minutes. Be cautious when flipping over as the fillets are very tender and may break. (Times will vary depending on the thickness of the fillets.)

I would post the recipe for the quinoa pilaf, but I didn't love it and Hubby announced that he was "not a fan of whatever that was" so I obviously need to play around with that one a bit. For him, I think it was more of a texture issue over flavor. He's a pretty picky eater so I was expecting some hesitation on his part. I know we're all still adjusting to the changes and I'm confident that one day soon, he'll eat quinoa (knowingly) with a smile on his face. Even if he has to fake it.