Monthly Archives: March 2013

Fish is…delicious!


haddock portuguese

When deciding what to eat each week I always try to add one night of fish. I only buy wild caught fish so my choices are sometimes limited to what’s available and how expensive it is. This week Haddock was on sale at my Giant so I bought 2 lbs. I’ve made it before and we love it. I didn’t want to just bake it or fry it. I wanted to do something with more flavor. I decided to make a Portuguese Style Haddock, which can be made with cod as well. It is made with diced tomatoes, olives and onion (among other ingredients). What’s not to like? I served it over rice this time and it was delicious. My son had 2 servings. Here’s how I made it.

Portuguese Style Haddock or Cod
1 package of sliced portabella mushrooms
1/2 cup chopped yellow onion
3 cloves of crushed garlic
4 tbsp. olive oil
2 cans of diced tomatoes
1/2 cup roughly chopped black olives
1/4 cup minced curly parsley
1 tsp. dried oregano
salt and pepper to taste
2 lbs. haddock or cod
Rice (optional)

Heat olive oil in a large pan with sides. Add mushrooms, onions and garlic and sautee for 5 ninutes over meduim heat. Add canned tomatoes (including the juice), olives, parlsey, oregano, salt and pepper. Cook, uncovered about 5-10 minutes, stirring occastionaly. Cut the cod into serving size pieces and salt and pepper the fish. Add to the top of the tomato mixture. Cover and cook over medium heat about 10 minutes or until the fish flakes easily. If you prefer a thicker sauce remove the fish. Mix together corn starch and water. Add this to the tomato mixture. Cook and stir until the sauce thickens. Add the fish back in. This can be served over rice if desired.

Enjoy! What’s for dinner at your house?


I never liked meatballs until…..


Raw meatballsI never liked meatballs. For as long as I can remember I don’t have any recollection of saying “I’d really love a meatball!” My son, of course, loves meatballs. So one day a few years ago I decided to make them myself. I asked family members, looked up recipes on the internet, and decided to “Go for the Gold”. It wasn’t until I made my own that I realized I like them. I’m guessing this is because I control the ingredients and amounts of these ingredients. I wouldn’t say they’re my favorite food, but the ones I make are quite delicious. First of all they are gluten free so I don’t use any bread or bread crumbs. You may be questioning “how do they stay together?” Simple, eggs. Secondly, I add vegetables to them, specifically portabella mushrooms and spinach. This is for two reasons: one, it forces my family to eat vegetables; two, it keeps the meatballs moist and tasty.

So tonight I made meatballs. With what you ask? Well, since pasta is one of the only 3 things my daugher likes to eat, and I can’t eat gluten and didn’t feel like having gluten free pasta, here’s how I served up tonights dinner to satisfy everyone’s tastes. I sauteed sliced portabella mushrooms, green and red peppers, sliced red onion (each slice cut in 4), a crushed clove of garlic and half of a diced hot pepper in olive oil. After it was a little tender I added some tomato sauce and lowered the heat until we were ready to eat. I make my own tomato sauce and freeze it in quart bags. I made capellini pasta for my kids and husband. They ate the meatballs with pasta, sauce and fresh grated parmesan cheese. I ate the meatballs with the sautee’d vegetables, sauce and fresh grated parmesan cheese. It was delicious.

I decided since I was going to the trouble of making them to begin with I should make a lot. I used 2 lbs. of meat and it made 68 meatballs. I’m hoping there’s some left to freeze for a night next week but I doubt it after the way my son tore into them. Anyway, if you’re looking for a gluten free meatball recipe, here’s the one I suggest:

Gluten Free Yummy Meatballs
■2 lbs. ground meat (I used 1 lb grass fed beef and 1 lb venison/pork)
■1 box frozen chopped spinach, defrosted and drained
■3/4 cup finely diced portabella mushrooms
■1/2 c. diced red onion
■2 tsp. dried parsley
■2 tsp. dried basil
■1 tsp. dried oregano
■4 cloves of garlic, crushed or finely diced
■2 eggs
■1/2 cup grated parmesan cheese
■salt and pepper to taste (about 1/2 tsp each)

Preheat oven to 400 degrees. Combine all the ingredients in a large bowl until well mixed. You can use your hands or a fork to combine them. Form into small balls and place on a cookie sheet (I prefer to use a baking stone/bar pan). Cook for 15 minutes. Makes approximately 68.

Note: To make them Paleo, eliminate the parmesan cheese.