Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.

Chocolate Chip Craisin Cookies

1/2 cup softened butter or Earth balance
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 t vanilla extract
2 cups almond flour, gently packed
1/2 t baking soda
1/4 t salt
1/2 cup+ craisins
1/4 cup+ walnuts, chopped
8 oz Guittard extra dark chocolate chips

Preheat the oven to 375 degrees.
Mix butter and sugars together in a Kitchenaid mixer. Add the egg and beat on high for a couple of minutes. Add the vanilla.
In a separate bowl, add the baking soda and salt to the almond flour and whisk, making sure all the clumps, particularly of baking soda, are broken up. Add to the wet ingredients and mix until just combined. Add the walnuts and craisins and mix. Add more if you want more. Add the chocolate chips and mix until combined.
Drop onto one large or two medium cookie sheets lined with parchment paper. These cookies don't change shape much, so however big or small you make them is up to you. Bake for 8 minutes, then decrease the temperature to 350, and bake for another 4-6 minutes until lightly browned. Transfer to cooling racks immediately. Makes about 2 dozen cookies.