is a unique approach to everyday cooking that develops easy to follow and customizable recipes. Whether meat and potatoes are your thing or your menu is mostly fruits and vegetables, we teach you to improvise on a daily basis.
Tuesday, July 14, 2014
Cucumber Dill Sauce
This sauce combines well with almost any fish.
In fact, can’t think of any that it doesn’t go with!
2 tablespoons onions, minced
½ English cucumber, minced
1 teaspoon white horseradish
1 tablespoon fresh lemon juice
½ cup mayonnaise
1 tablespoon dried dill
Mix together and serve.
Allium Free: Mince one radish for onions.
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Fish and Chips and Fish in a Taco
Here’s a great lower calorie version of Britain's
famous Fish and Chips that is crunchy and
flavorful. Try our Fish in a Taco for a South of the
Border variety.
You may use any firm white fish. We use cod
most frequently. Use eggs white—either your
own or a commercial brand to dip the fish in. Roll fish in
instant potato flakes. Drizzle with olive oil and bake in a pan
sprayed with olive oil at 375 for 20-25 minutes or until the
top of the potato flakes are crunchy. Check to see if the fish
needs more oil as it bakes.
Cut potatoes into thick slices and brush with olive oil
and salt. Bake on a parchment lined sheet until potatoes are
cooked and crispy, about 45 minutes. For a great and lower carb
alternative, substitute sweet potatoes, parsnips or carrots.
Substitutions
Dairy Free: Use non-dairy instant potato flakes.
Fish in a Taco
We used cashew crusted mahi mahi,
added shredded cabbage, creamy pineapple-habañero sauce and placed all in a whole wheat tortillia.
We topped the filling with mango salsa.
