Wednesday, October 6, 2010

Organic Veggie Box Series - Part 2

I enjoyed getting creative with spinach in this recipe. The flavours worked really well. I know haddock is an acquired taste, but for some reason, I just love it - I think it is another food that takes me back to childhood - we used to have fish pie often and maybe it helps me feel like a kid again - hee hee :)

Haddock and Spinach Pasta:
(Serves 1 - 2)


3 Haddock Fillets
1 Onion, Diced
2 Cups Finely Chopped Spinach
1/4 Cup Finely Chopped Sweet Peppers (Red, Yellow or Orange)
1 Cup Rice Milk
1 Tbs Corn Starch
1 tsp Cinnamon
Salt and Pepper
Grapeseed Oil
6 - 8 Gluten Free Lasagne Sheets


Fry onion in grapeseed oil until translucent
Add one cup spinach and fry for a few minutes
Add corn starch and stir
Add rice milk a little at a time until a thickish sauce has been created
Add the cinnamon, salt and pepper
Add the sweet peppers and the rest of the spinach and stir into the sauce
Add in the haddock fillets and break them up gently with the wooden spoon 
Simmer for about 10 minutes
While the sauce is simmering, put the lasagne sheets onto boil and cook until al dente
Once the pasta is cooked and drained, spoon the haddock mixture over and enjoy

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