Monday, January 30, 2012
dairy free, gluten free, good eats
I know I have been remiss about posting lately, as I mentioned in my one and only post last week, things have been very busy. However, I am going to try to get back on task this week!
For the month of January, Bret and I decided to cut out alcohol, caffeine, cheese, milk, sugar (including sugar from fruit), soy and refined carbohydrates. We did a week of nothing but raw or steamed veggies, and following that, we could cook anything as long as it did not include the above list.
One of our favorite eats is fish tacos - we generally use halibut because it's often in our freezer. Usually we use corn tortillas and I use all purpose flower in the mix for seasoning the fish...This time, we used Napa Cabbage as the "tortilla" and I used buckwheat flower as the binder. I also made the salsa instead of using salsa verde because we are only supposed to be having the raw apple cider vinegar for this month as well and there is a lot of vinegar in that canned salsa. It was fresh and delicious. Try it!
- a fillet or two of white fish
- 2-3 tablespoons chipotle powder (or chile powder if you don't have that)
- 3-4 tablespoons buckwheat flower
- olive oil
- an avocado
- two limes
- two tomatoes
- a small clove of garlic
- a quarter of an onion
- a small bunch of cilantro
- a head of napa cabbage
In a shallow bowl, such as a pasta bowl, mix the buckwheat flower and the chipotle powder. Add more or less chipotle depending on how spicy you want it.
Cut up the fish in cubes and put in a separate bowl.
Mash the avocado and add some salt to taste. Cut up the tomatoes, garlic, onions and cilantro and put in a bowl together. Squeeze in lots of lime (to taste) and a sprinkle of salt. Mix together.
Put enough extra virgin olive oil in a pan to have about a quarter of an inch to fry the fish in. Heat it up on medium or a little hotter depending on your stove. While the oil is heating, roll the fish in the mix of chipotle mix a handful of pieces at a time. Then fry the little morsels in the olive oil. They should be small pieces, so they'll cook quick. Don't leave them and walk away - you want to be turning them around and making sure to remove as soon as they are no longer opaque. I like to remove them into a wooden bowl lined with a paper towel to soak up the extra olive oil.
Once the fish is cooked, you're all set. Take a piece of the cabbage, spread a thick helping of avocado inside the leaf, add some fish and a large helping of the salsa fresca you made. Then squeeze some lime over the entire thing and enjoy. YUM!