Recipes from Celiac Support Group Meeting
Crispy Cornmeal Encrusted Catfish with Black Bean Corn Salsa
1/3 cup Tapioca Flour for dusting
1/2 cup buttermilk
1/4 cup cornstarch
1/4 cup tapioca flour
1/2 cup GF cornmeal
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp old bay seasoning
canola oil as needed
salt to taste
Dust fish filets lightly on both sides with tapioca flour.
In small bowl, beat together egg and buttermilk.
In separate medium size bowl mix together cornstarch, tapioca flour, cornmeal, baking soda, baking powder and old bay seasoning.
Heat thin layer of oil in saute‘ pan over medium high heat.l
Dip floured fish into egg mixture, and then into cornmeal mixture.
Pan fry fish 2-3 minutes per side.
Lightly sale fish, and serve with black beancorn salsa.
Makes 8-10 serving
Black Bean Corn Salsa
1 (15oz) can black beans, rinsed and drained
1 (15oz) can sweet ytellow corn, drained
1 small red onion-chopped
4 green onions-chopped
1/2 cup fresh cilantro-chopped
1 small Serrano or jalapeno pepper-finely minced-(optional)
3 tbsp lime juice
2 tsp balsamic vinegar
Mix all ingreadients in a medium size bowl
Cover bowl and refrigerate at least 3-4 hours
Serve with Cornmeal Encrusted Catfish.
Pesto Chicken with Pecans
12 oz GF Brown Rice Pasta (penne or bowties)-cooked
1 lb chicken breast, cut crosswise into 1/2 inch thick slices
2 tbsp olive oil
1 tbsp garlic
4 scallions, thinly sliced
1/2 cup pecans, chopped
1/2 cup GF chicken brother
4 oz basil pesto
1 tbsp fresh cilantro, chopped
1/2 cup parmesan cheese
1 pinch crushed red pepper
Cook pasta according to package directions, rinse and hold.
Season chicken with salt and peppre and saute‘ in olive oil on medium high heat until cooked through.
Add garlic, scallions, and pecans and cook on minute.
Add cooked pasta, chicken stock, and pesto and cook a nother minute, stirring to coat pasta with basil.
Add cilantro, parmesan cheese, and crushed red pepper, tossing or stirring to incoprporate and serve.
Makes 4-6 servings.
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