Creamy Haddock with Crunchy Gratin

Creamy Haddock with Crunchy Gratin

This is a delicious comforting dish which is quick and easy to make for a wonderful mid-week meal!

Serves 4

Prep time:  10 minutes

Cooking time:  12-15 minutes

Ingredients

For the gratin topping

25g/1oz fresh white breadcrumbs

15g/½ oz Gruyère, finely grated

½ tsp dried parsley

For the haddock filling

300ml/10fl oz whole milk

1 small onion, peeled, cut into 6 wedges lengthways

1 bay leaf

2 strips lemon peel

450g/1lb fresh haddock fillet (or any other white fish with skin)

40g/1½oz butter

25g/1oz plain flour

2 tbsp white wine (optional)

50g/1¾oz Gruyère, finely grated

½ tsp prepared English mustard

3 tbsp double cream

salt and freshly ground black pepper

Preparation method

1. Place 4 small, shallow flameproof dishes on a baking tray. 

2. For the filling, pour the milk into a large, deep frying pan or wok.  Add the onion, bay leaf and lemon peel and place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, leave to stand for 5 minutes. 

3. Drain the fish in a colander over a large jug, reserve the milk. 

4. Melt the butter in a large non-stick saucepan and stir in the flour until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.

5. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for 2 minutes to warm it through. 

6. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. 

7. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. 

8. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling underneath.  Serve with a crisp green salad, enjoy!

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This Week's Menu -- Learning to Cook Fish

Heather of Celiac Family chose 'Fish' as the theme for this week's gluten-free menu swap and the timing couldn't be better. Several weeks ago I went to a gluten-free potluck and the host of the meal made fish. It dawned on me that I very, very rarely ever made fish at home... and I wasn't sure why, because I love fish!

Michael isn't as big a fan as I am... but in the past few weeks I've been including more fish in our diet. I'm learning how to use it and cook it. Fish (in my experience) can be a tricky thing to cook. And I think that's why we haven't eaten it more often. I've made quite a few "bad" fish meals in my time...

So a few buying tips I've learned in the past few weeks... that at least work for us:

• If buying fresh fish, buy it the day you plan to use it -- don't let it sit in the fridge for days, it will become "fishy." 
• If the fish is fresh it doesn't smell like "fish" -- it will have a slightly salty scent and even smell like the ocean.
• If using frozen fish -- defrost in the refrigerator overnight and use immediately -- the longer it sits, the more "fishy" it will become. 
• So the basic key to using fish -- fresh, fresh, fresh!! Don't let fish wait in the fridge for days whether fresh or frozen. 

If you're new to eating fish (or feeding those "new" to eating fish), start with "white" fish varieties that don't have a strong flavor like cod, whiting, tilapia, or flounder. 

An Easy Fish Recipe: 

A good place to start with fish? Bake them. Place fresh fish fillets on a greased cookie sheet with edges (to catch liquids). Sprinkle fish with sea salt and freshly ground pepper. Add a few sprigs of dill and lemon slices on each piece of fish. Drizzle lightly with olive oil and bake in a 350 degree oven for 12-16 minutes until fish flakes easily with a fork. Serve immediately with steamed broccoli or a salad. 

This Week's Menu: 

• Monday -- Breakfast for dinner: yellow grits, scrambled eggs, turkey bacon
• Tuesday -- Turkey barbecue with homemade coleslaw and baked beans
• Wednesday -- Baked whiting fish with steamed broccoli and brown rice. 
• Thursday -- Leftovers or out to eat
• Friday -- Traveling
• Saturday -- Pan-grilled steaks with baked sweet potatoes and garlicky sauteed zucchini
• Sunday -- Slow cooker roast chicken with lemon green beans & steamed carrots

Check out more gluten-free menus at Celiac Family's Gluten-Free Menu Swap. 

Check out hundreds of menus of all sorts at OrgJunkie.com.

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Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our

 house. I have several crock pot roast recipes.

This one is so easy and delicious.

Just 3 ingredients along with the pot roast.

It  makes a well seasoned, tender roast.

 It makes lots of flavorful brown gravy.

It makes everybody happy!

Rub the mixes on each side of the meat. Add 

 water to about halfway around roast. 

Cover and cook on low about 8 hours.

That's it! 

Now wait for your house to smell wonderful!

 We like it with mashed potatoes and a vegetable. 

It's a lick your plate clean dinner!

You could also add cut-up potatoes, carrots and

 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast

1 pkg. brown gravy mix

1/2 pkg. Italian dressing mix

1/2 pkg. Ranch dressing mix

1/2-1C water

Place the beef in the crock pot and sprinkle with

the gravy mix and about 1/2 of each package

of the Italian and Ranch dressing mixes. 

No need to measure. Turn meat and rub 

on both sides. Add water around the 

meat to submerge it about halfway, 

(1/2C - 1C). Cover and cook on

low for 8 hours until fork tender. 

Enjoy!

Links: Stone Gable,
Coastal Charm, Designs By Gollum,
Savvy Southern Style

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Almond Flour Pumpkin & Chocolate Chip Loaf (Grain/Gluten Free)

Fall is officially here....let the Pumpkin Obsession begin! Let's start this party off by learning How To Roast A Pumpkin. As you've probably already guessed, I'm not a huge fan of canned pumpkin; I prefer the real, fresh stuff. Because of this, I have NOT personally tried making any of these recipes with canned pumpkin. I have received feed back by people who have tried it though and they

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This Week's Menu -- Pantry Slow Cooking

Pantry week! Simple foods, tons of slow cooked recipes, that's what on the menu this week!

This Week's Menu: 

• Sunday -- Kale and Bacon Quiche -- we tried this recipe and it was delicious! We may have added lots more bacon than called for. 
• Monday -- Chicken & Rice Soup (from the cookbook) 
• Tuesday -- Slow Cooker Cube Steak with sweet potatoes and green beans
• Wednesday -- Chicken Paprikash (from the cookbook) with sauteed kale and carrots
• Thursday -- sandwich night or out to eat (errands night!) 
• Friday -- Homemade Pizza or Ground Beef Taco Salads
• Saturday -- Beef Roast or a Roast Chicken (definitely putting the slow cooker to good use!) with mashed potatoes, gravy, and steamed broccoli

If I have time... 

• I've been wanting for weeks to make this green soup again... it's comforting and warm and just a great fall soup using fresh greens. 
• Soup, soup, soup... maybe it's because I've been feeling off this week... I would love to make a batch of Congee (A simple rice porridge) -- which can also be found in the new cookbook! Meanwhile you can make Gluten Free Gobsmacked's recipe! 
• Debating on a few recipes to try from three cookbooks I'm reviewing in the next few weeks (possible giveaways! hint!!) I'm having such a hard time figuring out what I want to make! The cookbooks? Whole Life Nutrition Kitchen's Nourishing Meals, Sarah Fragoso's Everyday Paleo Family Cookbook, and Tammy Credicott's Paleo Indulgences! Have you tried recipes from any of these?? Let me know!

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Slow Cooker Gluten-Free Pumpkin Bread Recipe

Gluten-free pumpkin bread made in the slow cooker. When you love your slow cookers as much as I do, you want to make everything in them... including quick breads. Why? Well, because it's super easy, it can cost less than using your oven, and most importantly... it's FUN! And gluten-free baking should be fun right? 

And even better the slow cooker steams your bread so it's super moist and delicious. For most of the breads in the cookbook and this recipe I used my favorite 4 quart slow cooker. It's perfect for making one batch of quick bread, and in this case... pumpkin bread!  

The only additional equipment you need to make this bread is three aluminum cans. Preferably cans that would hold about 15 - 15.5 ounces (generally from canned veggies, beans, or fruits). I've used these same three cans for about 2 years. They last forever and they are easy to clean and re-use. 

SAFETY FIRST!

• Wash the cans out with very hot, soapy water using a baby bottle brush. 
• CUT any sharp edges OFF of the rim of the cans with heavy duty metal cutting shears or scissors. This is why it's good just to create a "set" of cans to use, so that you don't have sharp edges to worry about time after time! 
• Make sure to completely remove the paper wrapper and the glue residue on the outside of the can before using to cook with. 

Before each use spritz the inside of the cans with non-stick cooking spray or use a paper towel to wipe olive oil or coconut oil evenly inside the can. By greasing the cans the bread shouldn't stick to them when baking.

To make the bread you will simply add 1/3 of the bread batter to each aluminum can and place the cans in the slow cooker. The cans will be anywhere from half to 3/4 full. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans to steam the bread and prevent the slow cooker from cracking. Place the lid on the slow cooker and then slip a chopstick right underneath the lid to help excess moisture escape during cooking.

When the bread is finished it will be cooked through and a toothpick inserted in the  middle will come out clean. Allow the bread to cool for a few minutes in the slow cooker with the lid off. You can then carefully remove the cans using a potholder or kitchen tongs.

To remove the bread, just shake the can a little and the bread should slide right out. Alternatively, you could also used the "canned" bread as a homemade gift by wrapping it decoratively in colored paper and tying it off with a pretty ribbon!

For more recipes like this gluten-free pumpkin bread and to learn more creative ways you can use your slow cooker, please check out my brand new cookbook!

Slow Cooker Gluten-Free Pumpkin Bread
Created by Carrie of Gingerlemongirl.com
Free of gluten, dairy/casein, and soy
Printer-friendly recipe.

Dry Ingredients:
1 cup brown rice flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:
2 large eggs
1 1/4 cups plain cooked pumpkin (I used most of a 15 oz. can of Libby's 100% pure pumpkin)
1/4 cup oil (I used extra virgin olive oil)

Slow Cooker Directions:

1. Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil. 
2. In a large bowl whisk together all dry ingredients. 
3. Make a well in the center of the dry ingredients and add wet ingredients. Stir to thoroughly combine into a thick batter. 
4. Add about 1/3 of pumpkin bread batter into each can. 
5. Place cans in a 4-quart slow cooker. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans. 
6. Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape. 
7. Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean. Allow the cans to cool for a few minutes before carefully removing them using a potholder. Gently shake bread out of the cans onto a plate. Cut each loaf into 4-5 slices and enjoy! Store pumpkin bread slices in an airtight container in the refrigerator for up to one week. This bread also freezes well for up to 6 months. 

Oven Directions for Pumpkin Bread Muffins:

1. Preheat oven to 350 degrees. Grease 12 serving muffin tin and set aside. 
2. In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients. 
3. Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins. 
4. Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!) 
5. Store in an airtight container on the counter. (Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!) 

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Spinach Cheese Quiche

Another favorite quiche, Spinach!

It's another easy mix and pour filling.

Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.

 Scatter onto the bottom of an unbaked pie shell.

 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.

 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.

alternately...
You can also just combine everything is a large bowl

 Redistribute with a fork if needed.

 Bake @ 350 for 35  minutes.

 Let rest 5 minutes before cutting.

A nice lunch.

Spinach Quiche

1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).

2 C shredded cheese, any/or combo of;

Cheddar, Baby Swiss, Muenster

4 XL eggs

1-1/2 C half&half

1/2t salt, 1/8t pepper, pinch nutmeg

unbaked pie shell

Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.

Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 35 minutes.
 let sit 5 minutes before cutting.

Enjoy!

Links: Stone Gable

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