by FASST | Dec 15, 2020 |
SERVES 4
Ingredients
4 (18 inch) pieces of parchment paper
4 (6 oz.) fillets of fish (halibut, cod, salmon, grouper, sea bass, red snapper, etc.)
4 cups spinach
1/2 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 cloves garlic, minced
1 cup cherry tomatoes, cut in half
2 tablespoons capers
1/2 cup kalamata olives, chopped
2 tablespoons fresh basil, chopped
4 tablespoons white wine
Extra virgin olive oil
2 lemons ( cut one lemon into 8 slices to top fish, use the 2nd lemon for juice)
salt & pepper, to taste
Directions
Preheat oven 450 degrees. In a bowl, mix together onion, red pepper, garlic, cherry
tomatoes, capers, olives, basil, and 1 tablespoon olive oil and set aside. Lay sheets of
parchment paper on the counter and fold each sheet in half lengthwise just to make a
crease. Open the parchment paper.
To assemble: Place about cup or large handful of spinach on one side of the crease in the center just along the centerfold. Top with fish fillet. Season with salt and pepper to taste. Top each fillet with a 1/4 of the vegetables mixture and a squeeze of lemon juice. Drizzle each filet with about 1/2 tablespoon olive oil, 1 tablespoon white wine, and top with 2 slices of lemon. Fold the top half of paper over bottom half and seal the edge, making small folds and crease about every 1/2-inch to 1-inch all the way around until completely sealed.
Place packages on a cookie sheet and bake for 10-12 minutes. (Estimate about 10 minutes per inch, if the fillets are a little bit thicker than one inch, add 1 or 2 minutes.) Remove fish from oven and let rest for 5 minutes.
Transfer to a plate and with scissors, cut into the top of the packet, being careful and aware of the hot steam that will escape.
by FASST | Dec 15, 2020 |
This recipe is great served over cauliflower rice, roasted vegetables, or in lettuce cups.
Serves 4
Ingredients
1 1/2 to 2 pounds flank steak or beef chuck roast
2 red, orange, or yellow bell peppers, sliced
1 yellow onion, halved and thinly sliced
2 cloves garlic, chopped
1 (14.5) ounce can diced tomatoes
1 1/2 tablespoons Italian seasoning
salt & pepper, to taste
Directions
Layer half of the onions and peppers in the bottom of your slow cooker. Lay flank steak on top and season with salt and pepper.
Top with the remaining onions, peppers, garlic, tomatoes, and seasoning.
Cook on low for 7 to 8 hours (or on high for 3 to 4 hours) or until the flank steak can be easily shredded.
Remove steak from the crockpot and shred using 2 forks .
Return meat back to the slow cooker for another 15 minutes to allow the meat to absorb the juices. Serve meat over cauliflower rice, roasted vegetables, or lettuce cups.
by FASST | Dec 15, 2020 |
Southern comfort food at its best. Well, close enough. The grits are made with cauliflower, but the rest of this dish is 100% authentic. And like any good southern cook, I serve this dish with a side of sautéed collard greens.
Serves 4
Ingredients
1 pound large shrimp, peeled & deveined
4 slices bacon, chopped
juice of 1 lemon
2 cloves garlic, minced
pinch of red pepper flakes
1 head cauliflower
1 tablespoon ghee
1/4 teaspoon garlic powder
1/4 cup chicken stock
Salt & pepper, to taste
Directions
For the Shrimp
Cook bacon in a large nonstick skillet over medium-high until crisp; remove bacon and drain on paper towels. Leave bacon grease in pan.
Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
Add minced garlic, scallions, lemon juice and a pinch of red pepper flakes ( optional) cook 3 minutes or until shrimp is pink and cooked through . Stir in bacon and serve immediately over cauliflower grits.
For the Grits
Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
Remove steamer basket from pot and drain water. Return steamed cauliflower to the pot and add in 1 to 1 1/2 tablespoon ghee, 1/4 teaspoon garlic powder, 1/4 cup chicken stock, and season with salt and pepper.
Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.
by FASST | Dec 15, 2020 |
Makes 6-7 salmon cakes ( about 3 inches in size and 1 inch high)
Serving is 1-2 cakes
Ingredients
For the Salmon Cakes
2 cups cooked or canned salmon
1 medium red or yellow bell pepper, diced
1 medium yellow onion, diced
5 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tsp salt
2 tsp ground pepper
2 tsp lemon zest
juice of half a lemon
2 tsp herbs of Provence
2 tsp cumin
1 egg
1/2 cup almond flour
1/3 cup cassava flour ( add 1-2 tbsp. if mixture is too wet)
Avocado oil for pan frying
For the Tartar Sauce
½ cup homemade or avocado oil based mayonnaise
¼ cup dill relish or diced pickles
2 tsp horseradish (optional to spice it up)
Directions
For the salmon cakes
Combine all ingredients in a large mixing bowl, Mix well. Form mixture into 6-7 cakes, 3 inches round and about 1 inch thick. Heat 2 tablespoons of avocado oil in a large skillet over medium- high heat. Working in batches cook salmon cakes about 5 to 7 minutes per side until golden brown. Transfer patties onto a plate lined with paper towels. Let rest for 2 minutes before serving.
For the tarter sauce
In a bowl, combine all ingredients, mix well.
by FASST | Nov 27, 2020 |
Serves 6
Ingredients
1 tbsp Olive oil or Ghee
1/2 a large onion or 1 small onion, chopped
2 large carrots, chopped
2 large stalks celery
8 oz. cremini mushrooms, sliced
2 cloves garlic, minced
1/2 cup wild rice
3 cups cooked leftover turkey, chopped (white and dark meat)
8 cups homemade turkey stock or chicken stock
1 small bunch kale, de-stemmed and cut into thin ribbons (can sub any dark leafy green)
1 bay leaf
5 sprigs fresh thyme
salt and pepper, to taste
Directions
Heat olive oil in a large Dutch oven over medium-high heat. Add in the onions, celery, carrots and a pinch of salt. Sauté for about ten minutes or until the veggies are tender and the onions are translucent. Stir in mushrooms and garlic and cook for another five minutes.
Add in the wild rice, turkey stock, thyme, and bay leaf.
Bring everything up to a boil and then reduce to a simmer and cook for 30 minutes or until the wild rice is tender. Stir in turkey and kale ribbons and season to taste with salt and pepper. Simmer for about 10 minutes until kale is tender. Enjoy!
