Recently, we had lactose intolerance thrown into the mix as a food issue in our home. Yeah, I was real thrilled…not! But I love the child, so I started looking into non-dairy sources of calcium, and I started reviewing our favorite recipes to see what we could modify.
This recipe is one of our favorites, and its modification ranks right up there too. The trick is to leave the bones in the salmon.
- Two cans salmon (usually our weight is 14-15 ounces per can)
- One cup cracker crumbs (we typically use Matzah meal)
- One small onion, chopped
- One clove garlic, pressed (sometimes we may use a second clove depending on size and desired spicing
- One cup orange juice (we use low acid and high calcium)
- Two slightly beaten eggs
- Two tablespoons dried parsley (feel free to adjust for taste or to use fresh to your family’s tastes)
- Oven at 350 degrees Fahrenheit
- Loaf pan or other shallow baking pan, greased (we use a little cold pressed extra virgin olive oil)
- Food processor
- Prepare the salmon.
- Open the salmon cans.
- Drain the salmon and rinse it.
- Remove the skin. Let the bones in the meat.
- Place the salmon in the food processor.
- Add all the other ingredients to the food processor.
- Process all the ingredients until everything looks well mixed. The bones should be finely ground and not crunchy bits.
- Dump the mixture into a greased pan.
- Bake for 40 minutes at 350 degrees Fahrenheit.
Usually serves six with extra servings for seconds or brown bag lunch later in the week.
Okay, so there’s no sugar sugar in this recipe. But it is sweet and tangy and spicy. And what’s nice for me as a user of the processing system named for an ancient Japanese secret warrior is that the marinade ingredients all fit in the single serve cup.
- 3 lbs chicken
- 2 cups apple juice
- 1/2 cup apple cider vinegar
- 1/2 cup grape seed oil
- 1/4 cup honey
- 1 Tbsp cinnamon
- 1 1/2 Tsp ginger
- Prepare the chicken by washing, cutting off fat, cutting out bones, and cutting into 1.5 inch chunks.
- Prepare the marinade.
- Put the apple juice, vinegar, grape seed oil, honey, cinnamon, and ginger into a blender (we use our blender’s singe serve cup, and yes, it is close to too full).
- Blend for 2 minutes on the highest speed or until honey has blended. You’ll know you’re done when the honey is completely mixed in and there isn’t a honey clump on the bottom.
- Put the marinade and chicken in a sealed container and refrigerate for about four hours.
- Cook the chicken thoroughly. I usually put it in a frying pan and cook until most of the marinade is gone.
Let me know what you think. Also let me know what tweaks you make for your family’s palate.
In the midst of my vacation and trying to prep for the holiday tomorrow, I discovered that I had everything I needed for tacos but the ground turkey. Since we’ve already done red meat twice this week, I needed something else.
I realized that we have fish odds and ends. What I mean by this is we buy fish, always wild caught, in large quantities, usually in multiples of four or eight. Because there are only five of us, we always have a few leftover. These leftovers seem to multiply over time like the proverbial loaves and fish.
This recipe can be used with any combination of fish your family likes. Ours for today were salmon and flounder.
To this base, you can add any appropriate toppings you choose on any type of taco you choose. We tend to use organic flour tortillas because of all the allergy issues. We top with lettuce, sour cream, and cheese. You could add other vegetables or fruit based on your flavor preferences.
Ingredients (base only)
- 8 serving-size portions of fish, any you choose
- 3 tablespoons butter
- 1 tablespoon lime juice
- 1 1/2 teaspoon dried cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Clean and wash fish and cut all portions in bite-sized pieces.
- In frying pan on medium high heat, place butter, lime juice, salt, pepper, and cilantro.
- When butter is melted and mixture is slightly sizzling, add fish and fry until fish is thoroughly cooked.