Crispy Gluten Free Oven Fried Fish Sticks

    Sometimes I crave fish and chips.   I grew up on the California coast, and one of our favorite things to do as a family was to spend the day at  Newport Beach and then grab some fish and chips for dinner.  It took me awhile when I went gluten free to find a decent recipe for fish and chips. I'll share that another time.  

   Anyway when I don't want to hassle with making a gluten free batter and frying some fish, this oven baked version is the next best thing. And guess what, I found it on the back of a box of Albers Cornmeal!   just had to switch it to rice flour and add some of Costco's Organic No Salt Seasoning to give it a bit more kick. 

 Last week  we made these with some oven fries and some KFC Copycat Cole Slaw.   With the extra fish sticks we had, we also made some great fish sandwiches for our lunches.  

CRISPY GLUTEN FREE OVEN FRIED FISH STICKS

1.  Prepare fish:  Rinse 2 lbs of cod and cut into serving pieces or into fish sticks

2.  Combine liquid ingredients:   Whisk together 2 eggs and 2 T water/milk


3.  Dry ingredients:  In a bowl combine 1/2 cup of gluten free cornmeal, 1/2 cup rice flour, 1/2 tsp. salt, 1 1/4 tsp. paprika, 3/4 tsp. garlic powder, 3/4 tsp. pepper, and 1 tsp. Costco's No-Salt Seasoning.

4.  Coat the fish:
(1)  Dip the fish in the egg mixture.
(2)  Then dip the fish into the cornmeal/flour mixture.
(3)  Place the fish in a greased 9 x 13 pan.
(4)  Bake at 400 for 20 minutes or until it flakes with a fork.

Make Your Own Tartar Sauce 

Combine all ingredients in a small bowl:
(1)  1 cup of mayonnaise, 3 T chopped dill pickles, 1 t parsley flakes, 1 T minced onion, 
1 1/2 T lemon juice, 1/2 tsp. salt, and 1/2 tsp. Worcestershire sauce. 
(2)  Adjust any seasonings to get that taste.
(3) Cover and chill until needed.

List of Other Fish Recipes on this Blog:

Our Best Gluten Free Recipes for Grilling Salmon  - (Family & church cookbook recipes)

Crispy Gluten Free Oven Fried Fish Sticks   (From the box of Albers Cornmeal)
Great Cajun Cooking - Gluten Free Shrimp & Sausage Jambalaya  (From Internet search)

Asian:
Salmon & Vegetable Curry    (Modified from Internet search)
Steamed Scallion Ginger Fish with Stir Fried Bok Choy  (From Internet search)

Fantastic Mahi & Vegetable Stir Fry    (From Internet search)
Make Your Own Sushi!    (A Korean church friend taught me how to make)

Tasty Gluten Free Sweet & Sour Fish   (From my Heritage School Cookbook)

Mexican:
Rachel Ray's Recipe for the Best Fish Tacos  - My-Oh Mahi That's a Good Fish Taco! (From an Internet search)

Why is Romans called the Gospel of God?

    Have you ever heard  that Romans is the gospel of God?  That's actually in the very first verse of this book, listen:   "Paul, a slave of Christ Jesus, a called apostle, separated unto the gospel of God,"   Once again the footnote on this verse in The Recovery Version of the New Testament helps to explain the significance of this:

...The gospel of God, as the subject of this book, concerns Christ as the Spirit living within the believers after His resurrection.  This is higher and more subjective than what was presented in the Gospels, which concern Christ only in the flesh as He lived among His disciples after His incarnation but before His death and resurrection.  

What I learned from my reading is the book of Romans shows us the scope of God's salvation which includes not only Christ's redemption and our regeneration but sanctification, transformation, conformation, glorification, and living as members in the Body of Christ! It's like our salvation brings us into the gate of a life where we're daily sanctified, experiencing an ongoing transformation that ultimately causes us to be conformed.  I really liked this paragraph in chapter 2 of the  Life Study of Romans:  

Paul opens the book of Romans in the way he does because Romans has a goal.  This goal is to produce many sons of God.  This goal of producing the many sons of God requires redemption, the imparting of life, and the living by this life.  As fallen man and sinners, we need redemption, we need the divine life, and we need to live by the divine life that we may be regenerated, transformed, and fully glorified as sons of God.  Eventually, we all shall be the sons of God in full (Lee, Witness. Life Study of Romans. Anaheim: Living Stream Ministry, 1974, Print).

In the first few chapters of Romans you really see that in God's eyes all men are sinners (Romans 3:23), but in Romans 8:29 you see God's plan is to take these very sinners and conform them into the image of His Son.  And I just checked the last verse of the book of Romans, and it gives God all the glory for doing such a marvelous work!

 "To the only wise God through Jesus Christ to Him be the glory forever and ever. Amen."  

You can listen to live portions of Witness Lee's sharing on the Life Study of Romans with helpful commentary on the Life Study of the Bible with Witness Lee. 

Other Blogs on the Life Studies of Romans:

 Why is Romans Called the Gospel of God?
What's the Connection Between Romans 4 and God's Calling of Abraham?
What is Sanctification in the Book of Romans?
Have You seen the Gospel in Romans 8:3?
Seeing God's Sovereignty in Romans 8:28
What Was Man Created For in Romans 9:21?
What is the Focus of Romans 12?
What Does Romans 14 Say About Receiving Believers & Why Does It Matter?
Have You Seen the Practical Church Life in Romans 16?
What are the Three Laws in Romans 7 & 8 All About?
What Does Being Saved in Life Mean in Romans 5:10?
How Do Carnations Illustrate a Believer's Glorification in Romans 8:30?
Why is God's Righteousness the Power of the Gospel in Romans 1:16-17?
From the Life Study of Roman - Why is God Triune?

Gluten Free Thai Chicken & Pumpkin Curry

At a Thai restaurant in Oregon I saw a curry  on the menu that caught my eye.  It was pumpkin curry.  It sounded like an amazing combination, and it was. 

   My bowl came out brimming with chunks of chicken and tender pumpkin, slices of red and green peppers, and sprigs of Thai basil all swimming in a fragrant red curry.  Of course when I got home, I Googled it and figured out how much pumpkin to use.

Thai Chicken & Pumpkin Curry 

1.  Prepare chicken:  Rinse and cut 2 chicken breasts into bite sized pieces.


2.  Prepare vegetables:
(1)  Cube a small pumpkin so you have 3-4 cups.  Steam for about 10 minutes until almost tender.
(2)  Slice 1/2 of an onion into thin slices.
(3)  Slice 1 green peppers and 1 red pepper into thin slices.

3.  Prepare curry:
(1)  Put 2 T of coconut oil into a large skillet.
(2)  Add 3 - 5 T of red curry paste (start with 3 T and see how you like it!)  and saute for 30 seconds.
(3)  Add 1 can of regular coconut milk and stir  until blended.
(4)  Then add the chicken pieces and simmer them for 3-4 minutes. 
(5)  Add the steamed pumpkin pieces.
(6)  Then add another 15 oz can of regular coconut milk.
(7)  Mix together 2 T fish sauce, 3 t sugar, 1 1/2 t salt and  stir it into the curry.
(8)  Add the onions and the peppers and let them simmer in the curry for 3-4 more minutes.
(9)  Stir in the lime leaves and the basil.
(10)  I usually like a  thicker curry so I mix 2 T of cornstarch with a few tablespoons of water and stir it in until it's the right thickness. 

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)

Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)

Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)

Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)

Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)

Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)

Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)

Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)

Gluten Free Thai Basil Beef    (From Internet search)

How to Make Your Own Thai Fresh Rolls   (From Internet search)

Rachel Ray's Thai chicken with Basil & Pineapple   (From Internet search)

Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)

List of Other Recipes Made With Pumpkin on This Blog

Breakfast
Yummy Gluten Free Pumpkin Pancakes
How to Make Homemade Pumpkin Butter
Rachel Ray's Pumpkin Spice Waffles Made Gluten Free & Dairy Free

Dinner
Thai Chicken & Pumpkin Curry
Creamy Pumpkin Soup
Gluten Free Fall Pumpkin Curry Soup

Breads & Muffins
Gluten Free Tremendous Pumpkin Muffins
 Gluten Free Pumpkin Bread
Thanksgiving Gluten Free Pumpkin Scones

Desserts
Old Fashioned Gluten Free Pumpkin Cookies
Our Favorite Gluten Free Pumpkin Pie
Perfect Gluten Free Pumpkin Cheesecake

Ginger's Outrageous Gluten Free Apple Pie

t     With all the apples I had picked last month, I made two  apple pies.  Last year my friend Ginger gave me her mother's pie crust recipe.  For the past five years since I've had celiac disease, I haven't been too satisfied with the gluten free pie crust recipes I've come across.  

  I've even tried a packaged gluten free pie crust, but there are times that I want to make the whole pie from scratch like my grandmother used to do.  

When I made pie dough last fall, I changed out the flour with rice, sorghum, and tapioca flour.  This crust is one of the best I've made so far!   When I made it in September, our Polish student said it reminded him of the apple strudel he ate back home.  

Ginger’s Mom’s Best Pie Crust 

 My Gluten Free Version – Makes 2

1.  In medium bowl:  Beat 1 egg, and then add  2/3 cup milk. (Make sure all ingredients are cold so pastry will be flaky. 

2.  Mix dry ingredients:  In a bowl measure out 1 cup rice flour, 1 cup sorghum flour, 1 cup of tapioca flour,  1 1/2 tsp. baking powder,  and 1 tsp. salt in a bowl.  Cut in  1 cup of butter.

3.  Stir in egg /milk mixture into the flour.  Be careful you don't work the flour too long. 

4.  Make two balls.  Put on heavily gluten free floured board and roll each of them out into an an 8” circle.  Since I adapted this recipe to gluten free flour, Add enough flour to bread board and rolling pin until the pie dough has just  the right consistency.

5.Cut into 4 pieces and one by one place them into a pie plate, seal edges with fingertips.  Bake for 20 minutes at 425 if you are just baking the shell without a filling.  See below for making a pie with the apple filling.

Note:  This will make 2 crusts.   If you scrimp a bit when you roll out each crust, you can get enough for the lattice top for the apple pie.

Blog Update 12/4/13:  When I made this pie for Thanksgiving, I shared the leftovers with a Bible study group, and I had people rave about how awesome tasting this pie and crust were.  I told everyone it was Ginger's mother's pie, and I like it because the crust tastes like a cookie!  

Ginger’s Outrageous Apple Pie

1.  Prepare apples: Wash apples and peel and cut enough apples for 8 cups of apples.  Put apples in a large glass bowl.

2.  Prepare spices -   In a small bowl mix  together:
(1) 2 T orange juice, 1 tsp. grated orange peel, ½ tsp. salt, 1 tsp. cinnamon, and 2 T rice/sorghum flour
(2)  Stir in 1 cup of brown sugar or ¾ cup agave,
(3)  Thoroughly coat the apples and then put them  into the crust.

3. Bake the pie for 10 minutes at 425 and then lower the temperature to 350 and bake for 30-40 minutes more. 

Note:  The orange peel in this pie gives the pie a hint of orange, which we all found delicious tasting.  But  if you want a more traditional pie, then my friend Judi makes her apple pies with 1/2 t cinnamon, 1/4 t nutmeg and 1 t vanilla.  She also dots her apples with a bit of butter. My Southern Living Cookbook adds 1 T lemon juice and 2 T flour (rice and sorghum). 

Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)
Dot's Old Fashioned Pumpkin Bread   (From my father's friend)


Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's specialty!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandmother)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)
Scrumptious Gluten Free Blackberry Cake   
Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)
Debbie's Delicious Hot Water GF Chocolate Cake   (From my Come & Dine cookbook)
Debbie's Less Oil Carrot Cake (Made Gluten Free!)   (From my Come & Dine cookbook)
Jud's Crazy Cake (You Can Easily Make It Gluten Free!)  (From a church friend)

Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe)
Bebe's Gluten Free Whoopie Pies  (From my friend Debbie)
Gluten Free Coconut Chocolate Chip Macaroons  - (Recipe on Baker's bag of coconut)
Dale's Gingersnaps Made Gluten Free  (From my Come & Dine cookbook)
Chewy Gluten Free Molasses Cookies (From my daughter-in-law's Family Reunion Cookbook)
Those Famous Neiman Marcus Cookies Made Gluten Free   (From my daughter-in-law)
Janah's Oatmeal Cookies with a GF Spin  (My daughter's recipe)
Homemade Gluten Free Butter Cookies   (From My Heritage School Cookbook)
An Old Fashioned Favorite Made GF - Hermit Cookies- Hermit Cookies  (From my daughter-in-law's family reunion cookbook)
A New Twist on Holiday Peppermint Cookies (You can make them Gluten Free) - (From my daughter-in-law's family reunion cookbook)
Who Wouldn't Love a Cookie that Tastes Like a Brownie? GF Cocoa White Chocolate Chip Cookies - (From my daughter-in-laws family reunion cookbook)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (My friend Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)
My Grandmother's Favorite Banana Cream Pie  (A recipe from my grandmother)
Granny's Lemon Cheesecake Squares   (From my friend Judi's granny)
Simple & Gluten Free Chocolate Cream Pie   (From my Syre School Cookbook)
Judi's No Fail Gluten Free Pie Crust    (From my friend Judi)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Berry Cobbler (My husband's grandma's recipe)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)
Old Fashioned Strawberry Buckle (Made Gluten Free)   (A recipe I picked up from a berry farm)
From New Zealand - Triple Berry Pavlova  (A friend's recipe - Heritage School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (With extra spice-- from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)
Homemade Gluten Free Butter Cookies  (From my Heritage School Cookbook)

Muffins:

My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)

Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)

Tangy Lemon Pudding   (From my daughter-in-laws family reunion cookbook)

Seeing God's New Testament Economy in the Book of Acts - Part 2 of 2

   Did you know that just like the U.S. has an economy, God also has an economy?  Most people when they hear the word economy think about jobs, wages, and the country's deficit. The word economy is actually in the Bible in Ephesians 1:10, 3:9, and 1 Timothy 1:4. 

   I like the footnote in the Recovery Version of the New Testament  because it helped me understand  the spiritual meaning of this  word:  "The Greek word oikonomia, means house law, household arrangement or administration, ... "

   But what is God's plan or household administration? I 
I like the clear way Witness Lee explains what God's economy is on pages 561-562:

"After studying all the books of the Bible for many years, we began to see the overall revelation in the Scriptures concerning God's New Testament economy.  Through the word, the Lord showed us that in this economy the Triune God became a man in the Son.  This means that the accomplishment of God's New Testament economy began with the incarnation.  Through Christ's human living, death, resurrection, and ascension everything necessary for the accomplishment of God's economy was done.  After breathing the Spirit into the disciples essentially (John 20:22) [this is the arrow with the word Dispensing under it], the Lord, in His ascension, poured out the Spirit upon the Body economically (Acts 2:17).  The outpouring of the Spirit was the completion of the accomplishment of God's New Testament economy.  Now the Triune God as the processed all-inclusive Spirit is both within His chosen people and upon them, and with them He is carrying out the New Testament econom" (Lee, Witness. Life-Study of Acts. Anaheim: Living Stream Ministry, 1985, Print). 

     The Lord being within His believers isn't a once for all thing.  The Lord wants us to receive Him as our daily spiritual bread.  When I was in college, I read a book called The Economy of God.  I have never forgotten how this book helped me to see that all that the Lord passed through are just like the ingredients in a smoothie. His incarnation is like the banana, His human living like strawberries, His death like protein powder, His ascension like yogurt, and His outpouring like coconut milk. Every time we call, every time we sing, every time we read the Bible, every time we tell someone about our faith in Christ, every time we fellowship with other believers, we are drinking all the rich ingredients embodied in this divine smoothie.  And something brother Lee's ministry has etched into my own heart is this spiritual drink is the divine supply to carry out God's economy on this earth today!

Blog update 5-22-13:  You can now order your free copy of The Economy of God and The Normal Christian Life through Bibles for America.

You can listen to excerpts from the Life Study of Acts along with excellent commentary by tuning into the Life Study of the Bible with Witness Lee.

Other Blogs on the Life Study of Acts:

In the Book of Acts What is Christ Doing in Ascension?
What Does the Early Church Look Like in the Book of Acts?
According to Acts 5:31 What is the Lord Doing as the Ruler of the Earth?
How Did the Lord Spread the Gospel in Acts 8?
What Vision Did Saul Have at His Conversion in Acts 9:3-8?
How Does the Gospel Reach the Gentiles in Acts 10?
How is Acts a Book on God's Move & Prayer?
Seeing God's Move & Satan's Frustration in Acts 14
Prayer, the Spirit, & the Word - The Way the Lord Carries out His Work in the Book of Acts
Seeing God's New Testament Economy in the Book of Acts - Part 1 of 2 
Seeing God's New Testament Economy in the Book of Acts - Part 2 of 2