Tag: WARNING – FISH
-
White Fish, Avocado, and Polenta Stacks
This is the first official recipe from the West Coast Office of Surviving the Food Allergy Apocalypse, also known as “MaryKate’s kitchen in Seattle.” Also, Jack’s kitchen, and because we’re still unpacking and he gets home from work first, he’s actually done a lot more cooking in this kitchen than I have. But we’ve unpacked…
-
Turnip Kimchee
Turnip Kimchi As some of you, who know me in real life and who read the blog regularly, know, I *may* have planted a little bit too much turnip in the garden this year. I planted Purple Top White Globe variety because hello, purple. They are more radishy than the turnip I normally eat from the…
-
Blood Orange Flounder
Fish! I’m sorry for any of you who have fish allergies. I promise that we have plenty of non-fish recipes for you — hit the search bar up in the right-hand corner. I’ve recently discovered the Yankee Fisherman’s Co-operative in Seabrook — I’m pretty sure that the fish comes in the dock off the back…
-
Seared Tuna Steak Salad
This is one of those areas where Denise and I diverge — neither of us is allergic to fish, but I love tuna, and she hates it. Conversely, she loves haddock, and I, eh, can’t get excited about it. If you’re pro-tuna, this might be your recipe. The first time I had tuna — and…
-
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…
-
Twice-Baked Meal Potatoes — Tuna Casserole Style
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…
-
Quick-ish Beef Pho
So one of my pet peeves about the corn thing is no more going out for Vietnamese food, which is one of my favorite things ever. I actually made and pressure canned my own safe Hoisin sauce, and fermented my own Sriracha sauce so that I could still eat them. But you have to have…
-
Pan-fried Haddock
My apologies in advance to those of you with fish and shellfish allergies, but I’m from Maine originally, and I love, love seafood. Although I have three confirmed shellfish allergies (crab, scallops, and clams), and one additional positive scratch test in the elimination/challenge confirmation process (lobster, I better not be allergic), I only appear to…