Monthly Archives: March 2010

Extreme Fish Stick Makeover

Brad and I were reminiscing the other day about food from our childhood and found out that we both use to LOVE fish sticks with tons of ketchup.  Now that we’re older, we’ve developed more complex palates, and as much as I love quick fix meals when I don’t feel like cooking, I don’t think I can bring myself to eat frozen processed fish sticks.  Who knows what kind of fish, or fish parts, are actually in those things!

However, the discussion made me really want some fish sticks…so I made them my way.  The recipe for 2 servings is below.

Ingredients:

2 white fish fillets (I used flounder, but cod or tilapia would work too)

3/4 cup almond flour

1/2 cup egg whites

salt and pepper to taste

non stick spray

lots of ketchup (optional)

Cut fish fillets into 1 to 1 1/2 inch thick strips.

Put about half of the almond flour into a containers.  Put egg whites into an adjacent container.

Dip fish strips into the egg whites and then into the almond flour.  Make sure to thoroughly coat fish with egg whites and flour.  Add more flour to the container if needed (you might not use the whole 3/4 cup).  Thoroughly coat a baking pan with non stick spray and place fish sticks on the pan.

Bake at 350 for about 18-20 minutes.

I had already started plating them when I remembered to take a picture, but then somehow forgot to take a photo of them on my plate with lots and lots of ketchup, which is really the only reason for eating fish sticks…the ketchup. 🙂

There was also an attempt to make sweet potato tater tots, which was an epic fail.  Thank goodness there are no pictures because there were more like slightly charred dollops of sweet potato.  Not bad tasting, but not pretty, and definitely not worthy of being called a tater tot.

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Humus among us

I’ve been meaning to make humus for quite some time.  I sought out tahini at the local Home Economist over a month ago and have had a can of chickpeas waiting patiently in the pantry for even longer.  It was so simple I can’t believe I have never made humus  before! 

I had the urge to go crazy with flavors such as curry, cilantro,  honey, and cayenne…but with Brad’s advice, I stuck to your typical garlic humus since it was my first time and all. 

I put the following ingredients in my food processor:

1 16 oz. can of organic chickpeas

1/2 the liquid from the chickpeas (I poured this into a container before removing the chickpeas, then eye-balled half of the amount as I poured it into the food processor)

2 Tbsp. tahini

3 Tbsp. lemon juice

3 small garlic cloves (minced)

1/2 tsp. salt

Then I pureed all the ingredients.

Yum….creamy. 

Next, I scraped the contents into a plastic container for storage…

…and added 2 tsp. of olive oil. 

The recipes I referred to for my humus all used much more olive oil.  I thought I would start out with less, then add more later if I missed the additional oil.  I don’t miss it at all!  I love olive oil, but it’s nice to be able to cut back on something without really changing the flavor/texture of the product. 

Brad immediately asked me why the olive oil was left on top of the mixture.  Most of my referenced recipes told me to just dump it on top, but I’ll probably add it to the food process next time to avoid future inquisitions. 

Other changes I would make include not using the liquid from the can, or at least mixing it first and then adding only a bit if it really needed it (I think the humus would be better if it was a bit thicker).  Also, I can’t get enough garlic so I think I would double the amount of cloves unless I had super large garlic cloves. 

All in all, this was definitely a success.  I’ve been finding a way to have some every day.  Today was a spinach, goat cheddar, and humus sandwich.  I can’t wait to try interesting varieties of this recipe. 🙂

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