Tuna Cakes

I really like crab cakes. Of course fake crab or Krab as it is sometimes called, is in everything from sushi to Chinese food. You must be really careful with this so called food. It sent me into a 3 day hell when I ate it a few weeks ago. So not worth it. Again, if you live in a coastal town, shame on you for even thinking about eating anything but real crab. But since I am on a budget and don't want to waste precious crab on my kids picky palettes, I attempted something new...a Tuna Cake. (this is a completely on the fly recipe by yours truly) This is not a mayonnaise filled concoction. It isn't super moist, but crunchy on the outside, and meaty on the inside. In fact, I think it would be a great substitute for a hamburger. It's more akin to a burger....so enjoy. By the way, almond meal does not have a strong flavor. You will barely even notice that it's not breadcrumbs.

2 cans of tuna drained
1 cup of almond meal (1/2 in mixture and 1/2 for coating)
2 eggs
1/2 cup chopped parsley (parsley is soo good for you but you could reduce this amount if you want)
1/2 tbls of butter
2 celery stalks finely chopped
1 shallot or 1 half of a small onion finely chopped
1/2 teaspoon salt
freshly ground pepper

First melt butter in fry pan and saute your celery and shallot. Next combine remaining ingredients into a bowl and add sauteed vegetables after they have cooled a little. Mix until incorporated. Heat 1/4 inch of oil in frypan (it just gives better crunch, you could use less, but these bad boys are not held together with gluten so it's important to get that really crunchy crust). While oil is heating to medium, make hand 1/4 cup sized patties. Dip in almond meal that has a bit of salt and pepper incorporated into it and coat both sides. Fry for 2 minutes a side or until golden brown.

These things are great and crunchy on the outside. Real crab would be so much better, but this is good too. I'm always looking for a good use of canned tuna and this does a great job. We rounded out the meal with brown rice and some organic green beans.

Changing directions...

So now I will begin posting my adventure into Celiac disease and cooking without wheat. I have a big family and have to cook things they will actually eat. I have some really picky eaters, so check back and see if you could incorporate some of these recipes into your everyday meal planning.

Chocolate Glazed Pumpkin Cookies

2 cups flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup softened butter
1 cup sugar
1 large egg
15 oz pumpkin puree
4 oz chocolate chips

Preheat oven to 375.  Whisk together flour, baking powder and soda, pie spice and salt.  In an electric mixer beat butter and sugar until light and fluffy.  Add egg; beat until smooth.  With mixer on low, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined.  Drop dough by heaping tablespoons onto two baking sheets, andut 1 1/2 inches apart.  Bake until puffed and edges are golden, 15 to 20 minutes.  Transfer to wire racks to cool.  When cookies have cooled, pipe melted chocolate over the cookies.  (melt chocolate in a double boiler or microwave and place in a baggy and then cut 1/8 inch hole in the corner)  Chocolate will firm up in about 20 minutes.

I double the recipe so that I can use a whole can of pumpkin.

Pumpkin Sandwich Cake

This is devine! It's not super sweet, but it will leave you wanting more!

3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup regular sugar
3/4 cup canned pumpkin
4 oz of cream cheese, softened
1/2 cup whipping cream
1/2 cup powdered sugar
1. In bowl combine flour, spice, baking powder and salt.
2. In electric mixer, beat eggs and sugar on medium to high for 5 min until thick (very important). Beat in pumpkin. Add flour mixture; beat just until combined. Add cake batter to 2 round cake pans that have been greased and dusted with flour. Place them in a 375 degree oven for 16 to 18 min. Cool on wire rack for 10 minutes then remove them from the pans to the rack to cool completely.
3. While cooling, take the softened cream cheese and beat in the powdered sugar until smooth. Beat the whipping cream until soft peaks are present. Fold in the whipped cream into the cream cheese mixture. (if you desire a more tangy flavor, use a full 8 0z package of cream cheese.)
4. In a small sauce pan heat just until boiling 1/2 cup of whipping cream. Remove from heat. Pour a cup of semisweet chocolate chips into the pan immediately, and let it sit for five minutes. Mix the cream and chocolate until smooth.
5. To assemble the cake, place all the the cream cheese mixture in the middle. Lay the next layer over that. Place a large dollop of the chocolate icing on the top and spread with an offset spatula. (I would let the chocolate mixture cool for around 15 minutes before spreading to thicken).

As a side note, the cake itself is light and spongy. It has no added oil just the eggs. If you used a light cream cheese and a light whipping cream, this could possibly be good for you while not ruining the taste. It is to die for good! Very subtle pumpkin flavor and not too sweet. Enjoy!

Apple Cinnamon Oatmeal Packets

In each bag: ( I made 24 in 20 min)
1/4 cup Quick Cooking Oatmeal
1/8 teas salt
1 teas sugar (I used brown)
1 heaping teas of crunched up dehydrated apples (can you say food storage people?!)
1 dash of cinnamon
2 T powdered oatmeal (I processed a large batch in my blender and you could do it in a food processor as well)



When ready to eat, place packet in a bowl with 2/3 cup of boiling water and presto! You have breakfast with no corn syrup or weird unpronounceable ingredients. I'm all about quick and nutritious. It also helps that we have a hot water dispenser at our house...

Whole Wheat Crackers

3 cups rolled oats
3 cups whole wheat flour
2 teaspoons kosher salt
Put in blender to emulsify: (I use a stick blender for this)
3 Tablespoons honey
3/4 oil
1 cup water
Add liquid to dry ingredients. Combine. Split dough into two equal portions and press into 2 large cookie sheet pans...the thinner the better. Score with a pizza cutter. Bake at 350 for 15 to 20 min until the edges are golden.

(You can add lots of different spices and toppings to these crackers. Next time I think I'll do some fresh ground pepper and maybe some parmesan.)

Whirled Peas

I have had several inquiries after this recipe...it's not my own. Marilyn Carpenter taught a soups class 11 years ago. My family has enjoyed it ever since. Let me preface this by saying that my husband absolutely hates split pea soup. So this is the alternative that we enjoy. It's best enjoyed in spring on a rainy day with a crusty loaf of bread and a green salad.



32 oz of frozen peas
2-3 cups of chicken broth
1 heaping tsp of curry
1 celery stalk
2 carrots
1/2 medium onion
2 tbls butter
1/4 to 1 1/2 cup of ham or other meat
1 cup of either cream, milk, or half and half



Saute in a large pot with 2 tbls of butter, 1 celery stalk finely chopped, 1/2 medium onion finely chopped, 2 small carrots finely chopped. (If you like garlic, add a clove or two minced now) While the veggies are softening, take 32oz of frozen peas and place in blender.



Pour 2-3 cups of hot chicken stock over the peas and puree until smooth. You can use homemade chicken stock, bullion, canned, or just plain water or vegetable stock. It's really a personal preference. I am one of those nut jobs who makes her own chicken stock but in a pinch, I love the chicken base you buy in the spice aisle at Costco. When onion is soft, add the pea puree. Next, add a cubed potato. At this time you can add some kind of meat to flavor your dish. I added some chopped ham lunch meat. I've added bacon bits, sauteed summer sausage, and ham. You can flavor it with a 1/4 cup or so or if you are in the mood for a hearty meal, add up to a 1 1/2 cups. The soup will be thick and bubbly, but if you prefer a very thin soup, thin with extra liquid now.



Add one heaping tsp of curry and cook on medium until the potatoes are cooked through, about 15 minutes. At the very end, add 1 cup of cream/half and half/ milk to your soup. Salt and pepper to taste. Enjoy you Vegetables! ( You can very easily make this into a very low fat soup by using 1 tsp butter and 2 tsp water to saute your veggies and adding non-fat milk...but I like that fat personally)