pescatarian

Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

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Food related, Gluten free, Gluten-free, pescatarian

Pasta Puttanesca

Aside | Posted on by Brian and Jim

Most of my mise en place— oops, forgot the important item! Anchovies!

This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.

  • Olive Oil, 2 1/2 times around the pan
  • Garlic, 4-5 cloves or more or less to your taste
  • Anchovies, 1 can flat
  • Red pepper flakes, 1/2 tsp or a touch more if you like
  • Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
  • Olives, about 1/4 cup sliced kalamata, oil cured, or similar
  • Capers, 1-2 tablespoons to taste
  • Parsley, flat leaf, 1/4-1/2 cup chopped
  • Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.

Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.

Add the tomatoes and stir periodically while cooking over medium heat

Cook and stir until most the liquid is gone and the oil clearly starts to separate

Add in the olives and reduce more of the liquid until mostly gone

Turn off the heat and add in capers

Stir in the pasta and plate. Topping with the parsley.

Simple salad dressed with olive oil, white pepper and lemon juice.

Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.

Gluten-free, pescatarian, Uncategorized

Pickle marinated tuna salad

Aside | Posted on by Brian and Jim

I haven’t made this in a bit but was thinking about it coming home from work…

It’s your regular tuna filets marinated in picked juice before cooking.

After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.

Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.

Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.

Mix it up and let it rest for like 30 minutes or more so everything marries well.

I served on a salad with some cucs, tomatoes and micro greens.

Shared first on What’s for Dinner Sunday:

The Lazy Gastronome
The Lazy Gastronome
Gluten free, pescatarian, Stuff I make

Cobia and Corn Rice

Aside | Posted on by Brian and Jim

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!

I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.

I failed at chronicling every detail but I do have some pics.

For the corn…

  • 1 cup rice
  • 1 can white corn
  • 2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
  • I garnished with some fresh cilantro and fresh rosemary because that’s what I had…

I did it in the Instant Pot on the rice setting.

For the Cobia….

Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.

I served it up with some homemade kimchis