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fish – surviving the food allergy apocalypse (archive)

Tag: fish

  • Tod Mun (Thai Fish Cakes)

     

    Tod Mun (Thai Fish Cakes)
    Tod Mun (Thai Fish Cakes)

     

    Have I ever said how much I love Thai food? And that my first date with my husband was at a Thai place?  Because of the corn, wheat, and coconut allergies, going out for Thai food really isn’t an option anymore. And I miss it, very much. I used to order this appetizer often in the long, long ago before food allergies, and when Mary Kate and I talked about doing a Fry-Day for Thanksgiving this year, I decided to give it a shot. I was very happy. I may have even teared up because it was just like our local Thai joint’s version.

    Tod Mun:

    Makes about 10-15 or so.

    Cucumber Salad/Dipping Sauce:

    • 1 cup of Thai Hot and Sweet Dipping Sauce
    • 1 cucumber peeled and diced
    • 1 cup of cashews, toasted in a skillet or roasted in the oven (If you can have peanuts, use roasted peanuts. If you can’t have nuts, just leave them out.)

    Tod Mun:

    • 1 pound of Haddock (or other mild white fish, such as Pollock or Halibut)
    • 5 ounces of uncooked shrimp, peeled and tail off.
    • 2 Tablespoons of Thai Red Curry Paste (If you can use a commercial version, great, but if not, here’s a recipe for it.)
    • 1 Tablespoon of safe for you fish sauce (If you don’t have one you can leave it out).
    • 1 bunch of scallions, trimmed and chopped into small pieces
    • 1 chia egg (1 Tablespoon of ground or milled chia seed mixed with 3 Tablespoons of water)
    • safe oil for frying enough to fill the pot about 3 to 4 inches deep

    For the frying:

    • A pot deep enough to accommodate about 3 inches of oil and the frying thermometer, a thick stainless steel stock pot or an enameled dutch oven would be best. You also want a pot that’s tall enough that the edge is 4 or more inches above the oil level. It’s safer and there’s less splatter all around. We do not recommend using anything with Teflon or nonstick coatings. Of course, if you have an actual deep fryer appliance, use that.
    • frying thermometer (the link goes to the one we used)
    • tongs and/or slotted frying spoon/spider  (we used a silicone one rather than the traditional wire and bamboo, but I can’t find a picture of ours)
    • plate or cookie sheet, lined with paper towels

    Set up your frying pot, add your safe oil, and set up your thermometer. Start heating your oil over medium heat, as it will take some time to reach the right temperature.  You are aiming for about 350ºF.

    Chop your toasted/or roasted cashews and place them in a bowl. Add your your peeled and diced cucumber and the Thai Hot and Sweet Dipping Sauce, and mix well to combine.  Set aside.

    Cucumber Salad/Dipping Sauce
    Cucumber Salad/Dipping Sauce

    Chop the haddock into pieces small enough to put in your food processor.  Place the haddock and the shrimp in a food processor with the regular cutting blade and process until the haddock and shrimp forms a smooth paste. Empty the mixture into a large mixing bowl, making sure you scrape down all the sides of the food processor bowl carefully.  Also, wash your food processor parts immediately. You really don’t want the fish mixture to dry to your food processor bowl, cover and blade.

    Mix in the Thai Red Curry Paste and fish sauce, until well combined. Then add the scallions and chia egg, and mix thoroughly.

    Tod Mun mixture before frying
    Tod Mun mixture before frying

    Once your oil is hot and has reached 350ºF.  Use two large spoons to form a rough patty, and drop it into the oil. Depending on the size of your pot, you may only be able to do a few at a time. I had a 10 quart stockpot and I was only able to do about five at time.

    Use large spoons to make rough patties
    Use large spoons to make rough patties

    Fry them for about 4-5 minutes or until golden brown.. Place them to drain on the paper towels.

    Fried Tod Mun (Thai Fish Cakes)
    Fried Tod Mun (Thai Fish Cakes)
    Fried Tod Mun (Thai Fish Cakes)
    Fried Tod Mun (Thai Fish Cakes)

    Once you have fried all of them, serve them with the cucumber salad/dipping sauce.

    Tod Mun (Thai Fish Cakes)
    Tod Mun (Thai Fish Cakes)

     

    Enjoy!

     

  • Twice-Baked Meal Potatoes — Tuna Casserole Style

    Tuna Casserole Twice Baked Potato
    Tuna Casserole Twice Baked Potato

    This is another one of those posts that is a recipe, but more an idea than a straight-up, dictatorial recipe. When I was a kid, my mother would sometimes make “potato boats” for special occasions. It’s not that twice-baked potatoes are hard, but the baking things twice part does take time — and there’s the cooling off in between so that you can handle the potato. In college, a friend told me her family used to make meals of these potatoes. A meal made up of potatoes is right up my alley, and I was thinking all sorts of possibilities come out of this.

    So this is a tuna casserole-style potato boat meal, but there have to be an infinite number of other options. How big  is your imagination? How about a leftover chili twice-baked, topped with some vegan cheese? Or a jambalaya potato, stew potato, curried spinach potato? What do you have leftover in your fridge? (Bonus suggestion: While I tried really hard to do a twice-baked sweet potato, structurally, it was not possible. But leftover chili over a sweet potato is an incredible lunch combo.)

    For this recipe, though, I’m going with a reimagined classic, tuna casserole. In this version, the mashed potato takes the place of noodles, and I’ve made a mushroom duxelle sauce to use in place of the can of cream of mushroom soup, relying on a herbes de provence blend of herbs to elevate this to a more adult palate of flavor while not destroying the comfort food base. These can be prepared the day before and just baked the final time before serving.

    Potatoes in Process
    Potatoes in Process

    Tuna Casserole Twice-Baked Meal Potatoes

    Makes 4 potatoes

    • 4 large baking potatoes
    • 1 1/4 cup cooked chopped broccoli
    • 5 Tablespoons Earth Balance or other fat
    • 1/2 cup onion, diced
    • 8 oz white button mushrooms (one small package), cleaned and chopped
    • 1 Tablespoon herbes de provence blend of herbs
    • 1/2 teaspoon dry mustard
    • 1/2 cup + 1 Tablespoon non-dairy milk
    • Salt and Pepper to taste
    • 6 oz of safe for you tuna (watch out for soy, particularly, if that’s an allergen)

    Bake potatoes at 350°F for 90 minutes.

    If you need to, cook and chop the broccoli.

    In a large skillet, melt 3 tablespoons of your fat. Add the chopped onion and cook until translucent. Add the mushrooms, and cook until they’ve shrunk and released their moisture. Then add the herbs, dry mustard, and stir thoroughly. Add the additional 2 tablespoons of fat, melt it, and then add the non-dairy milk and cook for a few minutes. Taste and adjust the salt and pepper.

    When the potatoes are baked and then cool enough to handle, cut a slim slice off the top, length-wise, and scoop the cooked potato out into a bowl, being careful not to destroy the skin. Do this for all the potatoes. Add the mushroom mixture and mash the potatoes thoroughly, adding more non-dairy milk if needed. Mix in the broccoli and the tuna.

    Spoon the mixture back into your prepared potato skin shells, making a pretty mound on top of each.

    At this point, you can either cover these and refrigerate them, or you can proceed straight to the second baking.

    If you are baking potatoes that you’ve just prepared, they are at room temperature or warmer, so bake them at 350°F for 25 minutes uncovered.

    If you have refrigerated the potatoes overnight, cover them with foil and bake for 25 minutes at 350°F. Then uncover and bake 25 minutes longer.

    Enjoy with a little side salad — or just on their own.