Sweet Pot Tuna Quinoa Cakes

Came home from Char's ballet a few months back to see this deliciousness on the table made by Mr. Sam. SO good.

 

 

Prep Time: 5 min

Cook Time: 20 min

 (6 cakes)

• ½ c sweet potato, cooked and mashed
• 2 cans tuna, drained
• ¾ cup quinoa, cooked
• ¼ c green onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp lemon juice
• 1 egg (Sam's note: I don't use or substitute)
• ¼ c plain 0% Chobani Greek yogurt (Sam's note: can use sour cream)
• 1 Tbsp mustard
• 1/2 tsp cayenne pepper
• 1 tsp paprika

 

 In a small bowl, combine the tuna and sweet potato and mix well. Add remaining ingredients and stir until well combined. Using your hands, form into 4-6 cakes. Bake at 400 degrees for 25-30 min, flipping once. You could also pan sear these for about 4 min on each side. *These could also be made with salmon.

Egg Substitutes

Find this guide very helpful from:  http://blog.julesglutenfree.com  

Egg Substitutes
Like gluten-free flours, there is no one-egg-substitute-fits-all for every kind of recipe. Try some of my preferred substitutes in your gluten-free baking to see which works best for you!
(Note: each substitute given will replace one large egg)

Mayonnaise
Best for: Casseroles, Dressings and Quick Breads
Egg-free mayonnaise dressing alternatives help bring lots of salads, baked goods and casseroles back to the table for those avoiding eggs. Look for Follow Your Heart Vegenaise®, Earth Balance® Mindful Mayo or Nayonaise® (mayo alternative or Miracle Whip sub) as reliable and readily available alternatives for these recipes.
 
Ener-G® Egg Replacer
Best for: Cookies, Cakes and Quick Breads
Pre-made Ener-G® egg replacer is gluten and egg free; the manufacturer states that this product is free of gluten, wheat, casein, dairy, egg, yeast, soy, nut, and rice. Note: most other commercial egg replacer products like Bob’s Red Mill contain wheat gluten and are NOT gluten-free.
Although this product is billed as a substitution for a full egg, egg white, or egg yolk, I personally do not like its performance as an egg yolk substitute, largely because this egg substitute is fat-free and yolks are largely comprised of fat. In recipes calling for yolks, try using this egg substitute plus 1 teaspoon canola oil to improve the texture of your dish.

Homemade Egg Substitute #1
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• 1 Tablespoon milk powder (dairy, soy or Dari-Free®)
• 1 Tablespoon cornstarch
• 2 Tablespoons warm water

Homemade Egg substitute #2:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• 1 Tablespoon canola oil
• 2 Tablespoons water
• 2 teaspoons gluten-free baking powder

Homemade Egg substitute #3:
Best for: Quick Breads, Cakes, Brownies and Some Cookies:

• ¼ cup yogurt (dairy, soy or coconut work best)
• ¼ teaspoon gluten-free baking powder

Homemade Egg substitute # 5:
Best for: Savory Dishes and Cheesecakes

• ¼ cup firm or extra firm silken tofu, blended in a food processor or blender
• ½ teaspoon gluten-free baking powder

Homemade Egg substitute # 6:
Best for: Quick Breads, Brownies and Pancakes:

• ¼ cup mashed, very ripe bananas, or apple purée, apple butter, applesauce or canned pumpkin
• ½ teaspoon gluten-free baking powder

Homemade Egg Substitute #7:
Best for: Quick Breads, Yeast Breads, Batters and Some Cookies:

• 1 Tablespoon flaxseed meal
• 3 Tablespoons very warm water

Once the flaxseed meal is added to the water, stir and allow it to gel and absorb all the water before adding to your recipe; you can speed this process along by heating over low heat until a viscous liquid is formed.

Coconut Curry Shrimp

1 1/2 lbs large or extra large shrimp, peeled and deveined

Shrimp marinade:
1/2 tsp kosher salt
1/4 tsp pepper
2 T fresh lemon juice

Combine in a plastic bag and then add shrimp. Refrigerate for 15-20 minutes.

For sauce:
1 T canola oil
1 med red or yellow onion
3/4 C small bits of cauliflower
3/4 C diced red pepper
1 tsp pepper
1 T minced fresh giner
1 T kosher salt
2 garlic cloves, minced
2 tsp ground coriander
1/2 tsp turmeric
1 (14.5 oz) can diced tomatoes, undrained
1 can coconut milk
1 C fresh cilantro

In a medium sized pot, heat oil over medium heat until hot. Add onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat , stirring often, until the mixture is very fragrant and teh onion is soft adn translucent, about 5-7 minutes. Add diced toms, cauliflower, and red pepper, stir til combined scraping browned bits from teh bottom, for about a minute. Increase the heat to med-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add shrimp plus the marinade. Bring the mixture to a simmer and cook intil the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in cilantro. Serve over quinoa... this is sure to become a family favorite!!

The beginning

ok ladies... here's our chance to share our findings and recipes with each other as we embark on our new journey.

I found out last week that I am gluten and egg intolerant... and for the next three months should also stay away from almonds, pineapple, cranberries, and oranges.

I am feeling a little overwhelmed and assume you do, too... or did. So let's use this blog to help each other. Share a favorite recipe! Share some heartache! Ask a question! Here we go. Love you.