Fish Tacos

Fish Tacos

Make crema ahead of time, if you have time, so it will thicken up.

Or OK to make it at last minute.

I used heavy cream and yogurt - 50-50 (1/4 cup each)

and added the juice of half a lime and salt

Some recipes call for sour cream and/or mayo instead of yogurt.

You want something thinner than sour cream and tangy and salty.

Mix and put in fridge. It will stay for a week.

For the tacos:

Low-carb flour tortillas

Fish - whatever you like - My favorite is Starfish crispy cod from Whole Foods. It is a private label and the portions are varied so it does not seem like it is overly processed. Whole Foods also has - 365-brand - breaded fish fillets. They are fine, but each portion is the exact same shape leading me to believe that they are more processed.

While fish is cooking, slice thin slivers of cabbage and red onion (or any onion - or green onions))

Pull cilantro leaves off stems

Make enough to have leftovers for next day and store all three in one container

Get the avocado ready

Have cotija cheese and sriracha on hand

Once fish is cooked, heat the tortilla.

Pile the fish on one side with cabbage and onion

Pile the avocado and cilantro on the other side

Drizzle crema and sriracha on all of it

You can mix those two together if you want pink sauce

Sprinkle cotija on top
Squeeze a little more lime juice on everything - optional

Fold in half

Lemon Meringue Pie

The secret is both flour and cornstarch

LEMON MERANGUE PIE

1 ¼ cup Sugar    

3 Tbsp. Flour

3 Tbsp Cornstarch

¼ tsp. Salt

1 ½ cup Water

3 Egg Yolks

1-2 tsp. Grated Lemon Rind

1/3 Cup Fresh Lemon Juice

1 T butter

Beat ¾ egg whites with ½ tsp. Cream of Tarter.

And dash of salt.  Gradually add 5 Tbsp sugar

and continue beating until stiff.  Set aside.

Mix dry ingredients and stir thoroughly with water.

Cook on medium heat until slow boil and boil for

two minutes on low heat. 

Stir egg yolks and add a couple spoonful of above

mixture to temper, then stir into pan and continue

cooking on low/medium heat for 2-3 minutes

Remove from heat and add lemon rind and lemon

juice, also 1 Tbsp. Butter – optional.

Pour lemon mixture into a pre-cooked pie shell.

Spread Meringue on top and bake in 350 degree

oven for 12 – 15 minutes or until lightly brown.

Cool before serving 

Easy Chicken / Tandoori Chicken

HELLMAN'S PARMESAN CRUSTED CHICKEN

4 boned chicken breasts (can be cut in half)

placed  on Reynold's Wrap Release on a

cookie sheet.

Mix 1/2 cup mayo with 1/4 cup grated parmesan

cheese and spread over the chicken breasts.

Sprinkle with bread crumbs seasoned with

Italian seasoning.

Bake at 425 degrees for 20-25 minutes.

TANDOORI CHICKEN - from NomNomPaleo

First make the spice blend unless you have some

1. 1 teaspoon ground ginger.
2. 1 teaspoon ground cumin.
3. 1 teaspoon ground coriander.
4. 1 teaspoon paprika.
5. 1 teaspoon turmeric.
6. 1 teaspoon salt. (leave out if you want salt-free blend)
7. 1 teaspoon cayenne pepper.

Course: Dinner

Cuisine: Indian

Keyword: chicken, gluten-free, keto, paleo, Primal, weeknight, Whole30

Servings: 6 servings

Author: Michelle Tam

Ingredients

• 1 cup full-fat coconut milk coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
• 2 tablespoons  tandoori spice mix (no salt added)
• 1 tablespoon Diamond Crystal kosher salt use half the amount if you are using Morton’s brand or a fine grain salt
• Juice from ½ a lemon
• 4 pounds chicken thighs bone-in and skinless
• 1 tablespoon coconut oil or fat of choice
• ¼ cup fresh cilantro leaves (optional)
• 1 lime cut into wedges (optional)

Instructions

• In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
• Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
• When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
• Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
• Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
• The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
• If desired, garnish with cilantro and serve with lime wedges!

Grandma Ellen's Cherry Pudding

GRANDMA ELLEN'S CHERRY PUDDING

In a 1 1/2 or 2 quart casserole cream 

1/2 cup sugar with

2 Tbsp. soft butter.

Sift together 

3/4 cup flour, 

1 tsp. baking powder, 

1/4 tsp.

salt 

and add alternately with 

3/8 cup milk.  Stir well. 

Drain the juice from one can of Sour Pie Cherries and 

add enough water to make 1 cup. 

Mix 1/3 cup sugar with 1 Tbsp. flour and stir in juice.

Add 1/3 tsp. almond extract, bring to a boil,  stirring

constantly.  Add a few drops red food coloring.

Pour hot juice over batter and spread the cherries

over the top. DO NOT STIR. 

Bake in 350 degree oven for 30-35 minutes.

Check after 20  or so minutes for doneness.

3 recipes - 2 for for Oatmeal Cookies + Clafutis

Top one is Wilma's Recipe - a nice chewy cookie
Below is a good bar cookie recipe

VANISHING OATMEAL RAISIN COOKIES

2 sticks margarine 
1/2 cup white sugar
1 cup brown sugar

2 eggs
1 teaspoon vanilla

1 ½ cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt (optional)       

1 teaspoon cinnamon

3 cups Quaker Oatmeal

1 cup raisins (I use golden)

Soften the margarine.  DO NOT USE SPREAD OLEO

Add white sugar and mix thoroughly, then add brown

sugar and beat thoroughly.  Add eggs and beat well.

Combine dry ingredients (not oatmeal) and add.

Stir in oats and raisins.   

Drop cookies on an ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Bake at 350 degrees – do not over bake.

Cool 1 to 2 minutes before removing from the rack.

For a coconut/nut cookie, use this recipe and

omit the raisins.  Add about a cup of coconut 

and ½ to 1 cup of nuts.

OATMEAL BARS

350 in 8x8-in pan
line pan with parchment paper
1/3 c brown sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
mix and add
1/2 tsp vanilla
1 1/4 c oatmeal
3/4 c flour (whole wheat if you like)
Stir in 1/3 c melted coconut oil and mix til crumbly
press half in pan
top with 1/2 c cut up fruit - strawberries or blueberries
1 tsp cornstarch
1 t lemon juice
1 T sugar
add rest of crumbled mixture on top and pat
bake 40 min til golden

OATMEAL CLAFOUTIS

Mix together
2 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
2 eggs
3 c milk
1 tsp vanilla

8x8 greased pan
let plump for a few hours or overnight
bake 350  - 45-55 min
add cranberries, strawberries coconut and-or nuts