First off, I greatly apologize that it has taken me a bit to get this one done. I know, I teased you all with my description of my supper last weekend. And several of you asked for the recipes.
First off, my supervisors, Abby and Brody wholeheartedly approved of my efforts at cooking over the weekend.
Anyhow supervisors aside, these are all gluten-free and even the vegetable casserole could probably be made dairy free using the alternative cheeses, or make a gravy with some starch in the alternative milk and some alternative cheeses. And I think you'll like the fish, so much tastier and crispier than the stuff you get frozen or from Long John Silvers. Certainly much healthier!
What I my supper consisted of, was potato crusted Swai fish fillets, a very creamy cheesy fresh vegetable casserole, and what I called Crispy Crushed potatoes. The potatoes were modified a bit from a recipe by The Pioneer Woman, which I changed some for my tastes. This is her picture so you have an idea what they should look like basically.
My version of Crash Hot Potatoes, which I ended up renaming Crispy Crushed Potatoes
8 to 12 new or fingerling potatoes, I prefer gold potatoes
Sea Salt and Pepper to taste
Herbs of choice, I like basil, chives, oregano, and or rosemary
Grated Romano or Parmesan cheese. (optional)
Boil potatoes over medium high heat until just fork tender. Times will vary based on size and amount. Drain and set aside.
Spread about 1 to 1 1/2 Tbl of olive oil around on a rimmed baking sheet or baking pan.
Put the potatoes on the oiled pan, leaving a bit of space between each of them and smash them with either a potato masher, large serving fork, or even a glass bottom works.
Drizzle a bit more olive oil over each potato, season with salt and pepper, sprinkle with your herbs, and some romano cheeses.
Bake at 450 degrees F. for 20 to 30 minutes, until they're golden and crispy around the edges. Serve!
Creamy Cheesy Vegetable Casserole
1/2 lb fresh broccoli, florets cut off and halved if larger than bite sized
1/2 lb fresh cauliflower, florets cut off and halved if large
1 large carrot, sliced 1/4 inch thick slices
1/2 lb sliced mushrooms (optional)
1 medium onion, sliced vertically in half and then sliced moderately thin
Sea salt and pepper to taste
1 clove minced garlic
1 1/2 cups mixed shredded cheeses, like cheddar, swiss, asadero, jack, your choices
1/2 cup sliced oxaca (mexican farmers cheese) or provolone, (4 to 5 slices)
1 to 1 1/2 Tbl coconut or olive oil
1/2 cup milk or coconut milk
Grease a covered casserole with coconut oil and add chopped vegetables to the dish and set aside.
Heat oil in a skillet over medium heat and add onions, saute till browned and crispy, stirring occasionally. Remove from heat and set aside.
In a saucepan over medium heat, heat the milk and add the shredded cheeses, stirring constantly until the cheeses are melted and gooey, and you have a thick smooth cheese sauce. Stir in the garlic and salt and pepper.
Pour the cheese sauce over the vegetables. Spread the crisped onions over the top, and top with the sliced cheese. Cover and bake at 350 degrees F for 40 minutes, or until vegetables are just tender. Remove lid and bake another 5 to 10 minutes until the top is golden and bubbly. Remove from oven and let sit 10 to 15 minutes before serving.
Potato Crusted Fish Fillets
2 to 3 Swai or Tilapia fish fillets, rinsed and patted dry
2 to 3 Tbl of potato starch
1/4 cup milk or milk substitute
1 to 1 1/2 cups potato flakes
lemon pepper to taste
1 to 2 Tbl Olive oil for frying
Place starch on a plate or in one ziploc bag, the potato flakes and lemon pepper on or in another plate/bag.
Pour milk into a shallow dish.
Dredge the fillet in the starch, shake of excess and then dip in the milk, and then dredge in the potato flakes. Place fillets on a plate and chill for 15 to 30 minutes to firm up.
Heat the oil in a skillet over medium heat. Fry fillets until golden on both sides and fish flakes easily with a fork. About 5 to 7 minutes per side depending on the thickness of the fillet. Remove to a paper towel lined plate and pat off any excess oil. Serve with your favorite topping or sauce. I usually make my own tartar sauce with mayo and some sweet or dill relish, or get fancy and make a tartar sauce with roasted chopped green chili and a little onion salt, New Mexican Style!
Yes supper was that easy, and very tasty.