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So in an effort to eat less gluten because it helps make my tummy feel better and less bloated I have ventured off on different preparations for gluten coated fish sticks and chicken nuggets. I have a great gluten free chicken nugget recipe we love here, which I’ll post later.

3 lbs of cod filet (ended up being 3 filets)
3/4 cup of almond meal
1/2 cup of finely shredded coconut
1/4 tsp of sea salt
1/8 tsp of ground pepper
1/2 tsp of ground ginger
1/2 cup of coconut milk
half of lemon or lemon juice

Pat dry the cod filets, sprinkle with salt, pepper and squirt with lemon juice. Pour 1/2 cup of coconut milk over filets. Turn to ensure both sides are coated. Let them sit for a 15 minutes to marinate.

Now prep the breading by mixing almond meal, shredded coconut, ginger, salt and pepper in a shallow bowl. Drain fish and coat in breading.

Fish can either be baked in the oven at 500 degrees for 10 minutes turning halfway through or fried in coconut oil. I fried mine and they were tasty but totally not coated. I need to work on that.

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A few years ago a dear friend back in Indiana gave us the recipe. She gleamed it from a cooking program when they lived in Florida, years ago. It has become one of our family’s favorite winter stew’s, it encompasses the fall vegetables and the coastal fish. So it’s perfect North Carolina meal.

2 Tbsp of butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped green pepper
1/2 tsp pepper
1/2 tsp curry
1 tsp salt
3 medium potatoes
3 medium carrots
2 lb of cod
2 butternut squash or 4 cups chopped
64 ounces of chicken broth

Melt butter in large pot, add onion, celery and green peppers; saute until soft. Add broth and bring to boil. Add potatoes, carrots, cubed squash. Add salt, pepper and curry. Boil until veggies are tender about 20 minutes. Add cubed cod, boil for 5 minutes and serve.

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This is our favorite go to meal for our family. Dave has this recipe memorized we have had it so much in our married life. Natalee now loves it too.

  • 500 g/1 lb of spaghetti (we use 100 g per person)
  • 2 Tbsp of olive oil
  • 2-3 cloves of garlic
  • 4 Tbsp of chopped parsley is using dried substitute 1 tsp per 1 Tbsp of fresh
  • juice of 1 lemon
  • 1/2 C of grated parmesan cheese
  • 2 Tbsp butter
  • salt & pepper

Heat olive oil and add the chopped garlic and parsley. Stir continually over low heat, gradually adding drained and flaked tuna. The heat should remain low so that none of the ingredients changes color

Cook the pasta, following directions. Drain pasta, add sauce and stir well. Next add lemon juice, grated cheese, butter divided into small pieces, salt and freshly ground pepper to taste. Stir well.

* Another more strongly flavored version of this sauce can be made leaving out the cheese and butter and adding 3 chopped anchovy fillets, 1/2 small chilli pepper to the intial frying of the garlic and parsley.

 

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