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I used to really love fish sticks.

I have loved them since I was a kid.  I remember Mom would warm up the frozen sticks in a small frying pan on the stove top (these were pre-microwave days, my friend) and I would gobble them down either just as sticks or layered on suspiciously soft white bread with just a hint of mayo while watching The Lawrence Welk Show. 

What can I say - It was the 70's and we had 3 TV channels.

But alas, fish sticks are not an option when you are avoiding gluten, dairy, and eggs.  Therefore, fish stick memories were all I had until a couple years ago when we discovered Ian's fish sticks


and they were just as I remembered them.  Crunchy.  Slightly salty.  More breading than fish.  I could almost hear the lyrics from Memories as I crunched myself silly!

And the kids loved them too.  In fact, they could blow through two boxes of Ian's in one sitting and still want more.  And at more than $5 a box for about 12 small sticks, they were destined to be categorized as a 'special treat'. 

Then it occurred to me one day.  Why can't I use the kid-tested and frequently requested chicken nuggets recipe from The Whole Life Nutrition Cookbook and use it to make fish sticks?

The experimentation commences.

I made the first batch of sticks using 1 pound of cod.  I also made tartar sauce for the mayo-loving ones in the group using the recipe from The Angry Trout Cookbook.

It never occurred to me to make homemade tartar sauce.  Learn something new every day.

The verdict?
There was nothing left.  Except for requests for more fish sticks.

Round 2 of experimentation begins.  This time, with pictures.


Gluten-free dairy-free egg-free fish sticks
Ingredients:

• 2 pounds of cod, or any other sturdy white fish

• 2 cups corn meal 

I used wholegrain cornmeal from Philip Hess, a gentleman farmer from Wisconsin that I met last fall at the Mill City Farmers Market.
It is seriously THE.BEST.TASTING.WHOLEGRAIN.CORNMEAL.

I ran out of this cornmeal and bought the store bought cornmeal to replace it (which, in my opinion, pales in comparison) and the kids whined WHINED that their beloved cornbread muffins did not taste the same.  That same day, I called Philip and asked him to send me 2-5 lb packages.

• 3 teaspoons Old Bay Seasoning

Old Bay is a fav of Rachael Ray

I also added some additional salt to the mixture of Old Bay and cornmeal

• 1 cup coconut milk.  I specifically used Original Coconut Dream, my new favorite in milk alternative.

• 2-3 tabelspoons coconut oil

Directions:

• Preheat oven to 400 degrees F.
• Cut fish into stick-like chunks.
• Rub the bottom of a 9X13 glass baking dish with coconut oil.
• Mix dry ingredients together in a bowl.
• Pour coconut milk into its own bowl.
• Coat fish pieces with coconut milk, then dredge soaked fish in cornmeal mixture until well coated.

•  Place fish sticks in a single layer in the pan and bake for approximately 20 minutes.

I needed two glass baking dishes for 2 pounds of fish

And here are the babies out of the oven and ready for eating.

The verdict?
I doubled the batch and, again, there was nothing left.  They were a hit. 

These little stars are now included in 'the circle of trust' menu rotation.
 


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I am a big fan of Angela's Kitchen.  We share a love of all baked goods.  I've attended many of her gluten-free baking classes and I check her blog frequently to see her latest creations.

So when I found these gluten-free dairy-free breakfast bar beauties that look just like Nutrigrain bars which my oldest requests Every.Single.Time we walk through Target, my heart skipped a beat.


Yippee!  A breakfast and finger food option that:

• I can make at home,
• Is different than the rotation of 3 beloved breakfast things the 6 year old eats, 
• Works with his food limitations, AND 
• Includes one of my favorite food groups - jelly.

Life is good : )View Comments/Post New Comment

If you have not already seen this tweet and read the subsequent article about the acquisition of organic foods companies by very large non-organic food companies, take a moment to read it now and then review this chart.

Source: naturalsociety.com/organic-food-industry-bought-up-by-corporations-like-coca-cola/

The mighty few controlling many and much.

How do you feel about knowing this?  Ambivalent?  Disgusted?  Duped?

Yesterday I was talking with Amy from gfGoodies discussing the cost consequences of choosing organic and non-GMO ingredients for our respective gluten-free mixes.  Here's the high points of the discussion in bullet form:

• Both of us grew up on farms.  
• Both us have seen family members experience significant health issues either directly or indirectly related to pesticide usage in farming practices.  
• Both of us want to support those farmers and organizations who are doing the right thing.  
• Both of us purposely choose organic and non-GMO food products for our own families whenever possible, oftentimes at a significant price increase compared to other brands, with the expectation that our purchase is helping to either maintain that choice in our local grocery stores, or that our choice is helping a small company continue to do what they are doing.
• Both of us are keenly aware that choosing organic and non-GMO ingredients for our own businesses increases our raw material costs, which increases our price point on the shelf, which may result in potential customers choosing another gluten-free product at a different (i.e., lesser) price point.   

So when I learn how companies with very deep pockets like Coca Cola and Heinz and Kellogg are either gobbling up existing organic food companies or creating their own so that they can:

• participant in the organic foods space to exploit the trend to their advantage in the hopes of pacifying their shareholders who expect their annual 10% market share increase, and 
• use non-organic and GMO ingredients in their products without full disclosure at a significant cost savings to them and yet command a higher price point under the guise of 'healthy' food choices,

I feel stupid. 
And gullible. 
And deceived. 
And all of this for a few bucks in someone else's pocket.

Are you mad now?  Good.  You should be. 

Now do what you can about it. 

• Buy food from a trusted resource.  Invest in a CSA, whether it's vegetables or meat or both, and get to know the producer and how they operate.
• Shop the local farmer's market.
• Ask questions about the brands you already buy.  Do some research about their ownership structure and their corporate alliances.
• Lastly, think about how and where you spend your money.  Get mad and vote with your pocketbook.

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On St. Patrick's Day, the fam and I took a tour of My Minnesota Farmer, our CSA farm's open house.


This is our first year enrolling in a CSA.  This is our way of supporting those who are in the business of growing wholesome food in a healthy and sustainable way.

Dean and Jean Braatz from Montgomery, MN, and their dedicated help have been feverishly planting flats for as far as the eye can see.  We saw newly sprouted seedlings of various types of lettuces, cabbage, onions, garlic, and strawberries as well as newly planted seeds. 

Dean and Jean are warm, open people with patience as the day is long.  They would have to be this way as they have 6 kids with their oldest being 7 years old!  Yes, you read that right.  Between birth children and adopted children, they have their hands full with just kids let alone building and managing a CSA!

Besides giving a shout out to Dean and Jean, I also wanted to give a plug for David's Diner in Montgomery for providing us the best (and only) actual Irish meal we've ever had on St. Pat's.  The owners and kitchen staff of this combination small town diner and gas station were more than helpful in answering our questions about their menu to help us determine if their offerings would fit our gluten free/dairy free/egg free/peanut free food limitations.  After it was decided that we would give it a try, the adults each ordered the corned beef and cabbage with a side of red potatoes.  Our meals looked deceptively normal sized but the serving was HUGE!  The 9 year old hoovered down a cup of Irish stew all by herself and the 6 year old was content with a variation to his typical order - a hamburger with no bun, red potatoes, and a side of bacon. 

After we paid the check and left a generous tip as our way of contributing to the local economy and as a sign of appreciation for the food and for the cooperation, everyone happily waddled back to the car to drive home.

If you have a need to be in or near Montgomery, MN, stop in to David's Diner.  You will be happy you made the stop.View Comments/Post New Comment