2 T canola oil
2 t garlic salt
2 t thyme
2 t paprika
1 t pepper
1 catfish fillet
1. Rinse fillet with water–let drain in colander.
2. Spray/oil a cookie sheet.
3. Mix all ingredients but the catfish in a bowl.
4. Using a basting brush, brush over both sides of the fish.
5. Bake at 450 degrees for 10-13 minutes (**It took closer to 15 minutes in my experience)
*Catfish has a fun flavor to it, and this is a healthy and flavorful way to cook it… and a great gluten free alternative to the many breaded catfish recipes.
1/2 c honey
3/4 c pitted dates–chopped
3/4 c almond flour
1 t baking soda
1 t fresh lemon juice
1.5 stick butter–softened
2 eggs beaten
2 oz pecan nuts–crushed
1/4 t salt
Preheat oven to 300 degrees F
Line an 8 in square pan
Place the honey in a medium pot and heat on medium. Add the dates, almond flour, baking soda and lemon juice and stir. Then add the butter and when melted add the beaten eggs, pecan nuts, salt and combine well. Remove from heat and pour mixture into the pan and bake for 30 minutes or until top feels firm. (It took 40 minutes for my batch).
Let cool for 10 minutes, cut. Let cool completely and store in refrigerator in an airtight container.
*They really look like chocolate brownies! The dates definitely bring out a sweet flavor… it’s not quite chocolate, but is super good!
13 oz boneless white fish–chopped
1 t red chiles, chopped
2 t honey
2 t fish sauce (or if you don’t have any, use olive oil)
4 kaffir lime leaves–chopped (I used lime juice & lettuce leaves)
1/2 c green beans–finely sliced
1/2 c red peppers–finely chopped
Place the fish, chiles, honey, fish sauce, and kaffir lime leaves into a food processor and process until smooth. Transfer the mixture to a bowl and add the beans and red bell pepper and mix thoroughly.
Heat a good amount of olive oil in a deep frying pan. Divide the mixture into 8 balls and shape into flat patties. Fry evenly on each side for about 4 minutes until golden and cooked through.
*I served these with a mild honey chili garlic sauce (simply mix chili garlic sauce with lots of honey, depending on how spicy you’d like). The fish cakes are really pretty with lots of color.
4 1/2 c carrots– peeled, sliced
1/4 c raisins
1/4 c butter
2 T honey
2 t fresh lemon juice
1/4 t ground ginger
1/4 c sliced almonds–toasted
1. Preheat oven to 375 degrees
2. Cook carrots for about 8 minutes–covered in a little water in a medium sized pot.
3. Drain and place into a 8 in square baking dish.
4. Add the raisins, butter, honey, lemon juice, and ginger and bake for 35 minutes, stirring occasionally.
5. Toast the almonds in a dry frying pan until lightly browned, and sprinkle on top of the carrots before serving.
*Sweet way to eat carrots.
1 t olive oil
1/2 minced onion
1 clove garlic, minced
1 bunch greens (can work with mustard greens, turnip greens, or collard greens)–torn into small pieces, without the stems
1.5 T capers
1 14 oz diced tomatoes (I used sundried tomatoes–super good!)
Salt and fresh ground black pepper
1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, season lightly with salt and pepper, and saute 2-3 minutes until onion has softened.
3. Add greens to pan and allow to deflate slightly. Then gently toss and stir greens deflate significantly.
4. Sprinkle capers over greens and stir to combine. Continue to greens until they are barely tender.
5. Pour tomatoes into pan. For fresh-tasting greens with crisp stalks, cook only until tomatoes are heated through and greens are tender. For Southern style, longer cooked greens, let the tomatoes come to a simmer and greens until they are a dark green.
*This was my favorite greens recipe so far. The capers really add great flavor and unlike most greens recipes there isn’t a ton of butter.
1/2 c thinly sliced onions
2 cloves garlic, minced
1 T olive oil
1 lb mustard greens, washed and torn into large pieces
2-3 T chicken broth
1/4 t salt
1/4 t dark sesame oil
1. In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
*Mustard greens have such a unique flavor, we really enjoyed them!
Butternut Squash Fries
* 1 (2 pound) butternut squash, halved and seeded
* salt to taste
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.