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. 

 

 

 

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