Air Fried Fish

This is not going to be a real detailed post, because when you are breading things, exact amounts escape me! I just fill my little pie pans with the ingredients, and keep adding more as needed.

I was making fish sticks, which with cod rather turned into fish nuggets?

They still taste awesome, no matter what size they are! 

First off, of course, you cut your fish into whatever size you want - that is, if you don’t want to do full filets, which also works just fine.

Then set out three pie pans or whatever flat, shallow dishes you have: one with almond flour, a good bit of Old Bay seasoning, some garlic powder, and some salt and pepper; a middle one with three eggs, beaten; and a third with panko. 

*I found gluten free panko on Amazon Fresh for something ridiculous like $3.49!! Delivered straight to your door, without all the rigamarole of traveling all over town to different grocery stores trying to find it! 

Roll the fish in the flour mixture first, then dip it in the egg, then roll it in the panko.

I was air-frying it in my oven, so then I put it on my copper baskets, well coated with pan spray. If you’re using a sheet pan or cookie sheet, I would recommend using parchment paper!

Like I said, I was using my oven that has an air-fryer setting, set to 400, for 6-8 minutes (or until the fish flakes apart easily with a fork).

Serve with tartar sauce, if you prefer!

AIR FRIED FISH

Ingredients

Firm white fish, such as cod

Almond flour

Old Bay seasoning

Garlic powder

Salt

Pepper

Eggs

Gluten free panko

Cut fish into sticks or nuggets. 

Get out three pie pans or similar flat dishes. Mix probably a good cup of almond flour, Old Bay, garlic powder, salt, and pepper in one; beat eggs in the next; and add gluten free panko to the third.

Preheat oven to 400.

Roll fish, one by one, in flour mixture, eggs, and then panko. Add to copper baskets, if you have them, well coated with pan spray. If you don’t have copper baskets, use a baking sheet covered with parchment paper.

Bake at 400 for 6-8 minutes or until fish flakes easily with a fork. 

Spanakopita Pasta

This recipe would be great for busy nights, because it seriously did go together in no more time than it took the pasta to cook!

Plus, it’s going to reheat well - though I haven’t reheated it yet, just trust me on that! - because I’m bento-boxing it up for dinners for the week. I’m guessing it would probably also freeze well!

I’m making a real simple sauce - just crumbling 8oz of feta and cutting 2T of butter into a four cup measure, adding some things from the spice cabinet, and then melting both feta and butter with the addition of some of the reserved pasta water.

The spinach I’m wilting in the microwave. I like a lot of spinach (spinach is one of my top diet secrets) so I’m wilting about 3lbs of fresh spinach, starting with what fits in my bowl/microwaving 4 minutes/adding as much more spinach as fits in the bowl/another four minutes/et cetera. 

Once the pasta is done, I add the reserved water to the four cup measure, whisk until the sauce is (mostly) smooth, and toss it all together. Feta doesn’t quite melt to ‘smooth’ the way other cheeses do. 

SPANAKOPITA PASTA

14oz Tinkyada fettuccine 

48oz fresh spinach

8oz feta

2T butter

1T dill

1t parsley

1/2t onion powder

Wilt spinach in the microwave in a large bowl, four minutes at a time, until all is wilted.

Crumble feta into a four-cup measure or small bowl. Cut the 2T butter into small pieces and add to the feta. Add dill, parsley, and onion powder. 

Cook pasta according to package directions. Reserve 2C of pasta water before draining.

Whisk 1 1/2C reserved pasta water into four cup measure until smooth (well, as smooth as feta’s going to get), adding more pasta water if it is too thick. Add pasta to spinach, and toss with the sauce.

Servings: 7

Calories per serving: 300

Gluten Free Chocolate Chip Cookie Dough Balls

 

You can see we’d already managed to make quite a dent in these before I thought to take a picture! 

If you want them to be Keto, just use a Keto powdered sugar, like Swerve. I didn’t in these, because almond flour is already expensive enough, and nobody’s actually Keto around here! But that’s what my original recipe called for.

Well, and I suppose you’d need Keto chocolate chips too. 

Also too expensive! Plus I already had the other chocolate chips from the cookies. 

Gluten free chocolate chip cookie dough balls

INGREDIENTS

1/2 c. (1 stick) butter, softened

1/3 c. powdered sugar (confectioners sugar, it’s the same thing)

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

2 c. almond flour

2/3 c. chocolate chips (I used semi-sweet)

1. My original directions said to use a hand mixer to beat the butter until light and fluffy. *This did not happen to my butter! So whatever. I moved on and added the sugar, vanilla and salt, and beat until combined. 
2. Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes. 
3. Using a small cookie scoop, scoop dough into small balls. 
4. You’ll want to store them in the fridge. My recipe actually said, “Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month,” but these aren’t going to last longer than a week. I promise. 

EDITED SEVERAL MONTHS LATER TO ADD:

These babies do not actually need chilled in the fridge to firm up slightly before you roll them.

How did I find this out? My sister had wanted a batch, I’d had the ingredients, whipped up a batch in a ginormous plastic bowl - and then turned around to find a fridge that looked like this. 

Needless to say? I didn’t even bother trying to get it to fit in there. I just tried rolling them and figured I’d deal with the mess — but it wasn’t a mess. 😊 They rolled just fine.

Gluten Free Chocolate Chip Cookies That Meet ‘Ashley’ Standards!

 

Gluten free chocolate chip cookies that meet even MY exacting standards!!

The secret is you’ve got to let the dough SIT.

That way the almond flour really has time to absorb the butter and egg, which will keep your cookies from being grainy. I let mine chill in the fridge for a whole two DAYS. Seriously.  And they turned out great!

INGREDIENTS

3/4 c. (1 1/2 sticks) melted butter, cooled 

1/2 c. packed brown sugar 

1/2 c. granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2 3/4 c. almond flour

1/2 c. cornstarch

1/2 tsp. baking soda

3/4 tsp. kosher salt

1 1/4 c. chocolate chips

DIRECTIONS

1. In a large bowl, whisk together melted butter and sugars until smooth. Add in eggs and vanilla and whisk until smooth and slightly thickened.
2. In a medium bowl, whisk together almond flour, cornstarch, baking soda, and salt. Fold almond mixture into butter mixture until just combined. Fold in chocolate chips.
3. Cover. Chill in the refrigerator at least overnight. I chilled mine two days.
4. When ready to bake, preheat oven to 375°. Line two baking sheets with parchment. With a medium cookie scoop, scoop balls of dough on prepared baking sheets.
5. Bake until edges are golden and center is just set, 10 to 12 minutes.

Yield: 3 dozen