I'm always looking for a good Lenten fish recipe, and I think I found a keeper tonight. Brian had picked up some cod earlier in the week and I found a five-star Rachael Ray recipe from FoodNetwork.com, so I decided to give it a try. Brian and I both enjoyed the mildly sweet flavor of the cod, which was complimented well with the tomato sauce on the pasta. Jack wasn't crazy about the cod, but he gobbled up the pasta.
Ingredients
2 tablespoons extra-virgin olive oil, twice-around-the-pan
1 small onion, finely chopped, about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine (I used a sweet white because that is what we had in the house, and we drank some with dinner)
1 (15-ounce) can stewed tomatoes
3 tablespoons chopped flat-leaf parsley (I used about a teaspoon of dry parsley)
2 pounds cod or haddock, rinsed and dried (we only had a half a pound of cod, but it was enough for the two of us)
Salt and pepper
2 tablespoons butter
1/2 pound angel hair, cooked just shy of al dente, about 4 or 5 minutes (I used whole-wheat pasta)
Directions
Preheat oven to 375 degrees F.
To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic. Cook onions 5 minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley. Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque.
Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve.
Friday, April 15, 2011
Saturday, April 9, 2011
Another Foodie Blog
Check out my cousin Caitrin's recipe blog at www.thedosidoes.blogspot.com. Caitrin made Brian's favorite potluck recipe of a chocolate chip cheese ball, now famous and frequently requested at our neighborhood gatherings. So I'm looking forward to seeing what else she posts. So far, she has a delicious looking recipe for chocolate ganche cupcakes and for Quiche Lorraine. I have a feeling that we'll be making those cupcakes as soon as Lent is over and Brian can eat chocolate again.
Sunday, March 13, 2011
Breakfast for Dinner
Tonight I made breakfast for our dinner, one of my favorite Sunday night fallbacks. We had fresh strawberries, baked bacon, and banana-buttermilk pancakes. Yum!
Baked Bacon
Preheat oven to 400 degrees. Put bacon on a baking sheet lined with foil. Bake for 25-ish minutes.
Banana Buttermilk Pancakes
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 cup buttermilk
1/4 cup whole milk (I used a little more because the batter was too thick)
1 tablespoon melted unsalted butter, plus 3 tablespoons
2 over-ripe bananas, smashed
Directions
Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to overbeat the batter. Smash the bananas with a fork, then stir into the batter just until mixed.
In a large cast-iron skillet or griddle, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.
I had fun making the pancakes because Jack helped me. He measured the sugar and other dry ingredients, as well as mashing the bananas (his favorite part). He also helped wash the strawberries and put them in a bowl, as well as haphazardly setting the table. It's nice when I have time to let him help out in the kitchen because he loves the idea of cooking -- he's always pretending to make dinner and serve food to us, -- so whenever I am not rushed (which isn't often) I let him help out.
Baked Bacon
Preheat oven to 400 degrees. Put bacon on a baking sheet lined with foil. Bake for 25-ish minutes.
Banana Buttermilk Pancakes
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
1 cup buttermilk
1/4 cup whole milk (I used a little more because the batter was too thick)
1 tablespoon melted unsalted butter, plus 3 tablespoons
2 over-ripe bananas, smashed
Directions
Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to overbeat the batter. Smash the bananas with a fork, then stir into the batter just until mixed.
In a large cast-iron skillet or griddle, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.
I had fun making the pancakes because Jack helped me. He measured the sugar and other dry ingredients, as well as mashing the bananas (his favorite part). He also helped wash the strawberries and put them in a bowl, as well as haphazardly setting the table. It's nice when I have time to let him help out in the kitchen because he loves the idea of cooking -- he's always pretending to make dinner and serve food to us, -- so whenever I am not rushed (which isn't often) I let him help out.
Friday, March 11, 2011
Quick Chick[en]
Brian and I saw an episode of Paula Deen this week in which she made a spicy mayo chicken that sounded good, so we gave it a try. I liked how moist it was, as well as easy and quick, but I'd go easier on the cayenne pepper next time.
Paula Deen's Spicy Mayo Chicken
Zest from two lemons
1/2 c. mayo
2 tsp. paprika
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
3-4 chicken breasts
Combine the first ingredients and rub on the chicken. Place on a baking sheet covered with foil. Bake at 425 for 20 minutes.
Paula Deen's Spicy Mayo Chicken
Zest from two lemons
1/2 c. mayo
2 tsp. paprika
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
3-4 chicken breasts
Combine the first ingredients and rub on the chicken. Place on a baking sheet covered with foil. Bake at 425 for 20 minutes.
Thursday, February 24, 2011
Braised Beef Quesadillas
Yesterday I tried a Sandra Lee recipe for Braised Beef Tacos. Because they fell apart as tacos, we ended up turning them into quesadillas. The result was delicious.
Ingredients
2 tablespoons canola oil
2 pounds london broil
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 bunch fresh cilantro, stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes
1 (14 1/2-ounce) can beef broth or 2 cups water
2 scallions, sliced thin
2 tablespoons fresh lime juice
8 corn tortillas
cheddar cheese
Directions
In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks.
While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use.
Heat the tortillas in a skillet or griddle, then top with cheese, shredded meat and salsa. Top with another tortilla and cook on griddle until cheese is melted (about five minutes total, flipping once).
Ingredients
2 tablespoons canola oil
2 pounds london broil
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 bunch fresh cilantro, stems and leaves separated
2 tablespoons chopped garlic
1 tablespoon chile powder
1 (28-ounce) can diced tomatoes
1 (14 1/2-ounce) can beef broth or 2 cups water
2 scallions, sliced thin
2 tablespoons fresh lime juice
8 corn tortillas
cheddar cheese
Directions
In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side.
In the sleeve of a slow cooker, add the onion and cilantro stems. Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice (set aside 1/2 cup of the tomatoes for the salsa), broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks.
While the meat is cooking, combine the reserved 1/2 cup tomatoes with the scallions, lime juice, salt and pepper, to taste, and 3 tablespoons chopped cilantro leaves. Cover and refrigerate until ready to use.
Heat the tortillas in a skillet or griddle, then top with cheese, shredded meat and salsa. Top with another tortilla and cook on griddle until cheese is melted (about five minutes total, flipping once).
Wednesday, January 19, 2011
Pot Roast (That I Actually Like)
Today I made pot roast for the first time in my life. I always hated it growing up, but I needed a quick and easy meal and Paula Deen made it look good, so Ben and I went to the grocery store this morning to get a chuck roast. Here's how I made it:
Paula Deen's Pot Roast
1 (3 to 4-pound) boneless chuck roast
salt
pepper
garlic powder
2 tablespoons olive oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can Healthy Request cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
Preheat oven to 350 degrees F.
Sprinkle both sides of the chuck roast with salt, pepper and garlic powder. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves. Transfer meat to serving dish and spoon gravy over top.
The pot roast was delicious. Brian said it was "restaurant quality" and suggested we serve it to company. Then he started flipping through the Meijer ad to see if chuck roast was on sale this week so we can have it again.
If pot roast had tasted like this when I was a kid, I would have eaten it!
Paula Deen's Pot Roast
1 (3 to 4-pound) boneless chuck roast
salt
pepper
garlic powder
2 tablespoons olive oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can Healthy Request cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
Preheat oven to 350 degrees F.
Sprinkle both sides of the chuck roast with salt, pepper and garlic powder. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves. Transfer meat to serving dish and spoon gravy over top.
The pot roast was delicious. Brian said it was "restaurant quality" and suggested we serve it to company. Then he started flipping through the Meijer ad to see if chuck roast was on sale this week so we can have it again.
If pot roast had tasted like this when I was a kid, I would have eaten it!
Tuesday, January 18, 2011
Christmas Jello
Lately, we've really been enjoying a family recipe for jello salad that we normally only make at Christmas time. But it is so good that we want to keep eating it!
Christmas Jello
Can of Crushed Pineapple
2 boxes of Cranberry Jello (or 1 Cran and 1 Raspberry)
Can of Whole Cranberry Sauce
Carton of Cool Whip, thawed
3 oz. of Cream Cheese, softened
Drain pineapple into a glass measuring cup. Add water to make 1 cup. Microwave to boiling. Combine with jello packets in a mixing bowl. Stir 2 minutes or until dissolved. Then add 1 cup cold water. Stir in pineapple and cranberry sauce. Pour into 9 x 13 dish and let set in refrigerator for about four hours. When set, combine softened cream cheese and thawed cool whip. Use this to frost the jello and let set another hour or two before serving.
Jack likes to lick the beaters for the frosting. Here's a picture from the day before Ben arrived when I made the jello for Christmas Eve. (We have a rule that Jack can lick the spoon or beaters only if he is sitting on his blue chair in the kitchen -- otherwise, he wanders around the house leaving frosting everywhere.)
Christmas Jello
Can of Crushed Pineapple
2 boxes of Cranberry Jello (or 1 Cran and 1 Raspberry)
Can of Whole Cranberry Sauce
Carton of Cool Whip, thawed
3 oz. of Cream Cheese, softened
Drain pineapple into a glass measuring cup. Add water to make 1 cup. Microwave to boiling. Combine with jello packets in a mixing bowl. Stir 2 minutes or until dissolved. Then add 1 cup cold water. Stir in pineapple and cranberry sauce. Pour into 9 x 13 dish and let set in refrigerator for about four hours. When set, combine softened cream cheese and thawed cool whip. Use this to frost the jello and let set another hour or two before serving.
Jack likes to lick the beaters for the frosting. Here's a picture from the day before Ben arrived when I made the jello for Christmas Eve. (We have a rule that Jack can lick the spoon or beaters only if he is sitting on his blue chair in the kitchen -- otherwise, he wanders around the house leaving frosting everywhere.)
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