Salmon Cakes with Smoked Salmon, Capers, and Dill

Photo by Kristi Lee Schatz

Serving Size  : 4  

1/2     cup  bread crumbs — made with Ezekiel bread
2        tablespoons     
4         ounces  finely chopped smoked salmon
12      tablespoons  chopped capers
2        tablespoons  mayonnaise
4        teaspoons  lemon juice and zest from lemon
1        whole  scallion — sliced thin
1        small  shallot — minced
1        teaspoon  Dijon mustard
1/2    teaspoon  salt
1/4    teaspoon  pepper
1        pinch  cayenne pepper
1        skinless salmon fillet – cut in 1-inch pieces
1/2    cup  butter

1)  Combine 3 tablespoons gluten free bread crumbs, dill, capers, smoked salmon, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.

2)  Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumb mixture. Gently mix until uniformly combined.

3)   Preheat oven to 350 degrees.  Make 8 cakes. Place cakes on buttered baking sheet.

4)  Bake for 16 minutes. Serve immediately.

Jamaican Jerk Chicken

Mix the jerk seasonings;

1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sugar $
2 teaspoons salt $
1 teaspoon paprika
1 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon cumin

1)  Dry chicken well, rub with butter, rub in jerk seasoning well, marinate for 2 to 3 hours.

Double-Salmon Sweet Potato Hash

Serving Size  : 4    

  4       tablespoons  butter — (1/2 stick)
  5       large  sweet potatoes — peeled, cut into 1-inch cubes
  3       cups  chopped leeks (white and pale green parts only)
  1       large  red bell pepper — diced
  2       teaspoons  dried thyme
  1 1/2    pounds  skinless salmon fillet — cut into 1-inch cubes
  2 1/2   teaspoons  chopped fresh sage
  8        ounces  thinly sliced smoked salmon — chopped
            smoked paprika
            Chopped fresh chives
            salt and pepper — to taste

1)  Preheat oven to 400 degrees.  Butter a 9 by 11 heavy baking pan and preheat in the oven.

2)  Cut the potatoes, leeks, red peppers and mix well with the butter and seasonings. Top with smoked paprika.   Bake until potatoes are fairly browned on the edges and veggies are soft, about 40 minutes.

3)  Place salmon cubes on top of the cooked potatoes, return to oven and bake 15 minutes more.

4)  Slice smoked salmon and mix with potatoes, stirring the salmon and smoked salmon in gently.  Sprinkle chopped chives on top.

Coconut Thai Soup with Shrimp

  1        tablespoon  butter
  1        tablespoon  cumin
  2        tablespoons  grated fresh ginger
  1        teaspoon  garlic
  2        tablespoons  kefir lime skin
  1        stalk  lemon grass — minced
  1        large  onions — cut in half moons
  1         tablespoon  Thai Red Curry Paste — or store bought
  2         cups  chicken broth
  3        tablespoons  fish sauce
  1        tablespoon  honey
  2        tablespoons  ketchup
  2        large  red peppers — large diced
  2         cans  coconut milk — (13.5 ounce)
  1/2    pound  fresh shiitake mushrooms — sliced
  1        pound  medium shrimp – peeled and deveined
  2        tablespoons  fresh lime juice
             salt to taste
1/4      cup  chopped fresh cilantro

1)  Using a mortar and pestle, or a surabachi, make a paste of scallions, red curry paste, kefir lime skin, lemon grass stalks, ginger, garlic, cumin.

2)  Heat the butter in a large pot over medium heat. Cook and stir the paste until incorporated in to the butter.  Add onions, cook until softened. 

3)  Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and honey; peppers, mushrooms, simmer for 15 minutes.

4)  Add the coconut milk, simmer about 5 minutes.  DO NOT let it fully boil, the coconut milk will separate.  Simmer gently.

5)  Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Coconut Chocolate Chip Cookies

Recipe By     :Millie
Serving Size  : 18   

3/4       cup  coconut flour
1/3       cup  butter
5/8       cup  brown sugar
3           whole  egg
1/3      teaspoon  vanilla
1/16    teaspoon  salt
7/8      cup  grated coconut
1/2       cup  chocolate chip

1)  Mix butter, sugar, eggs, vanilla and salt.

2)  Stir in coconut and coconut flour.  Mix well, add chips.

3)  Drop batter on to buttered cookie sheet, pressing to make them as thin as you want.
Bake at 375 for 18 minutes.

Chicken with Mustard Brandy Cream Sauce

Serving Size  : 4    
Categories    :

  4          whole  Boneless — Skinless Chicken Breasts
  2          Tablespoons  Butter
  3          whole  Garlic Cloves — Minced
  1          cup  Brandy (or White Wine If Preferred)
  2 1/2   Tablespoon  Dijon Mustard
  1 1/2   teaspoons  arrowroot powder
     1/4    cup  Almond Milk — (to 1/2)
     1/4     cup  Chicken Broth — (to 1/2)
                 Salt And Pepper — to taste

1)  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

2)  Heat butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

3)  Add garlic and sauté it for a minute, stirring to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it’s reduced by half.

4)  Throw in the mustard and stir to combine, then pour in the cream that you have stirred in the arrowroot powder to. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Crispy Sweet Potato Gnocchi- Gluten-free!

When I was a vegetarian, back in my 30’s, someone served me gnocchi.  I was underwhelmed.  A glob of pasta, kinda..with very little flavor.  So I started playing wit the recipe.  Here is my Crispy Sweet Potato Gnocchi.

5  large  red-skinned sweet potatoes- baked well done
5  teaspoons  plus 2 tablespoons salt
4  cups  sweet rice flour — (about)
4  whole eggs
2  cups  cornmeal
2  teaspoons  cumin
2  teaspoons  smoked paprika
   salt and pepper
7  tablespoons  honey
2  tablespoons  Dijon mustard

1)  Butter a large baking sheet.   Cut cooled sweet potatoes in half. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl.  Add 2 teaspoons salt mash to blend. Mix in eggs, then flour, about 1/2 cup at a time, until soft dough forms.

2)  Preheat oven to 455°F.

3)  Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, forming golf ball size rounds, drop into boiling until tender, 5 to 6 minutes. They are ready to lift out when they float.

4)  Using a slotted spoon, transfer gnocchi to the bowl with the cornmeal and spices, roll in cornmeal. Transfer gnocchi to buttered rimmed baking sheet.

5)  Bake until gnocchi is very crispy, about 30 minutes.

6)  Mix honey and Dijon mustard, dip gnocchi in sauce to serve.