Smokeys & Cake Secrets

I've always been intimidated when it comes to cooking fish, partly because I have so little experience and partly because my husband is so masterful at it. But I determined that a little intentional practice should remedy that situation, and I was quite pleased to find this yummy addition to my personal cookbook:

Haddock Smokeys from Country Cooking of Ireland

2 small tomatoes, seeded and chopped (may use canned diced tomatoes)
1 lb smoked haddock, skinned, boned and diced
1 cup grated Irish cheddar
pepper
1 1/3 cups heavy cream
bread & butter for serving

Preheat oven to 350*. Distribute half of the tomatoes evenly between four 6 or 8 oz ramekins/individual baking dishes. Scatter the haddock over the tomatoes, dividing it equally between the ramekins, then sprinkle half the cheese over the haddock, again dividing equally. Cover the cheese with the remaining tomatoes, and season generously with pepper. Pour the cream over the ingredients, and scatter remaining cheese over the top of each. Place the ramekins on a baking sheet and bake for 15 to 20 min or until the tops are golden brown. Serve with good bread and butter.


Next up, a fantastic cake recipe from Modern Alternative Mama - a white bean vanilla cake! If you don't tell people this has beans in it, they will never guess! But this is about as fabulously healthy as dessert gets and one of the fastest, simplest recipes I know. (Added bonus, it's gluten free!)

White Bean Vanilla Cake

3 c. white beans, cooked and plain
9 tbsp. coconut oil
1 c. + 2 tbsp. raw honey
6 eggs
2 tbsp. vanilla
3/4 tsp. sea salt
1 tsp. baking soda

Add all ingredients to a blender and blend on medium, then high until smooth. Pour into two well-greased 9" pans and bake at 350 for 35 - 40 min. Once cooled, remove from the pans carefully and serve plain, with fresh jam (fruit blended with honey), fresh fruit, or however you like!

I spooned some strawberry balsamic preserves and whipped cream on top and it was delectable!