Overnight Yeast Adventures

Thank you, Jim Lahey, for the "daily bread" recipe that nourishes our bodies and spirits. I stumbled across the NYT article several months ago in the course of researching perfect pizza crusts (that's another story!). I'd been feeling sorry for myself in the months following herniated cervical disks and ruminating too much on what I could no longer do, when along came no knead bread. Minimal effort, patience, and we are graced with the comforting aroma and reward of fresh baked bread.  It's cheaper to make bread than to buy it, and this makes great toast and special sandwiches. We use this basic dough for bread, pizza crusts, cinnamon rolls, even doughnuts! I stopped measuring after the first few attempts and it works well every time.  If we're planning to make pizzas, I sometimes add a splash of olive oil with the water on the first night.

4 cups unbleached flour
1 tsp (big pinch) salt
1/4 tsp (pinch) yeast
1-2 c water

Combine dry ingredients in large bowl. Add water and stir well (enough to moisten and make a shaggy dough).  Cover and rest on countertop overnight.

Sometime the next day... The dough should have risen in the bowl, smell deliciously yeasty, and be full of holes. Generously flour a clean cloth. Pour the wet dough onto the flour and liberally dust more flour over the top. Use your hands or a dough scraper to fold the dough several times until no longer sticky.  At this point, I usually divide in half and let one section rise in a greased bread pan until it reaches the edge of the pan.  To bake loaf bread, place the dough in a cold oven. Set at 400 F for 15 minutes, then reduce heat to 375 F and bake 25 minutes. Cool on rack.

For cinnamon rolls, roll out the other half of the dough on the floured cloth. spread with about 1/4 c softened butter and generously sprinkle with a mixture of sugar (I don't measure, so approximately 1/3 c), cinnamon (1 tbs), and ground nuts (1/2 c).  Roll dough into log and cut into 1 inch slices. Place on cut sides in greased 9 inch pan until at least double. In a small bowl combine 4 tbs soft butter, 1/4 c flour, 1/4 c brown sugar, 2 tsp cinnamon and sprinkle over top of rolls. Bake at 350 F for 25-30 minutes until brown and hollow sounding when tapped.

For pizza, sprinkle pizza pan with cornmeal. Stretch dough into pan and let rest 5-10 minutes. Top with tomato sauce, grated cheese, herbs and toppings of choice. Bake in preheated 450 F for 15-20 minutes.

My daughter wanted doughnuts last weekend, so on a whim we took spoonfuls of the wet dough and rolled in a small bowl of flour until dry. Each ball was rolled flat and dropped into an inch of oil heated to about 350 F. They browned nicely and puffed up beautifully. We drained on paper towels, dusted with powdered sugar, and made a teenager smile.

Cumberland Sauce

This is a traditional British sauce, apparently - i made it for the first time this Easter, to serve with baked ham. It was impressively tasty - so much so that i helped myself to an extra piece of ham, just to have an excuse to eat more sauce! It is served cold, and will keep, covered, in the refrigerator for a week or so.

• zest of 1 lemon, cut in wide strips
• zest of 1 orange, cut in wide strips
• juice of 1 lemon (use the one you just zested ... and the orange can be cut up for a pineapple glaze)
• 1/2 cup of red currant jelly
• 1 Tblsp port
• 1 Tlbsp powdered sugar
• 2 tspn Dijon mustard
• pinch ground ginger
• pepper

Bring a small saucepan of water to a boil; add the lemon and orange zest, and boil for 5 minutes, 'til zest is soft. Drain and rinse, discarding the water. 

Cut the zest into very thin strips, and return to saucepan. Stir in lemon juice, currant jelly, port, sugar, mustard, and ginger, and place on very low heat. Cook, stirring often, very gently, until jelly melts and mixture is smooth; be careful not to let the sauce boil or scorch. Use a small whisk to remove any final lumps of jelly or mustard, and remove from heat. Season with pepper, to taste, and refrigerate 'til ready to use.

If the sauce seems more thick than you like, use a bit of port to thin it.

Traditionally served with ham, venison, beef, and other "non-white" meats.

Easter Ham with Pineapple Glaze

We had a hickory-smoked ham this year for Easter (i know, ever-so-Kosher!), mostly because i waited too long to go shopping for a ham, and they were completely out of the honey-glazed, spiral-sliced one that i usually buy. This one was bought at Aldi, for $1.29/lb.

• Smoked ham - butt or shank portion
• 1/2 cup of finely chopped fresh pineapple
• 1 Navel orange, finely chopped
• 3/4 cup of brown sugar
• 1/2 tsp ground ginger
• whole cloves

Preheat oven to 325. Place ham in a shallow pan - make sure you've taken off ALL the wrappings ... i failed to do that, one year - and cover. Cook for 15 minutes per pound.

While ham is cooking, combine pineapple, orange, brown sugar, and ginger for glaze, and set aside.

45 MINUTES BEFORE HAM WILL BE FINISHED

Remove ham from oven, and uncover. Score the fat in whatever pattern you like - i prefer the traditional diamond pattern - and stud with whole cloves. Apply pineapple glaze mixture, and return ham (uncovered) to the oven for the final 45 minutes of cooking.

If you have extra pineapple mixture, it can be heated up gently, on very low heat, in a small saucepan, and passed at the table.

Excellent served with Cumberland Sauce.

Pasta Carbonara

This is one of my favorite dishes, despite the fact that it is in no way "healthy," when judged by today's dietary standards and concerns. Nonetheless, it's easy and relatively inexpensive, and uses ingredients that are almost always on-hand in the pantry and refrigerator. The following quantity makes a generous main course for two, or enough to serve 4-6 as a starter. This is traditionally made with prosciutto, which is an unsmoked Italian bacon; i use plain bacon, whatever i have in the meat drawer, and if it is strongly flavored of hickory, i sometimes rinse it first.

• 3-4 slices of bacon, chopped
• 1-2 cloves of garlic, peeled and smashed
• splash of olive oil
• 1/2 # of spaghetti, linguine, or other straight pasta
• 2-3 eggs
• 1/2 cup of grated Parmesan cheese
• salt & pepper

Combine the bacon, garlic, and olive oil in a skillet, and set on low heat. Stir regularly, and slowly increase the heat to render the fat and cook the bacon 'til crispy - this will likely take 15-20 minutes. Drain the bacon, reserving the fat in the skillet.

In the meantime, cook the pasta according to the package directions.

Beat the eggs in the serving bowl you plan to use, and then stir in the Parmesan cheese.

Combine the pasta and bacon fat, and then stir carefully into the egg and cheese mixture - if you aren't careful, you can end up with scrambled egg, instead of the creamy sauce. When pasta is well-tossed in the cheese, egg, and fat mixture, season to taste with salt and pepper and divide into individual bowls. Sprinkle each serving with the cooked bacon bits, and serve immediately. Pass extra Parmesan cheese at the table.

Maple Horseradish Glaze

This is adapted from a recipe by Bobby Flay, who mostly irritates me, but i was flipping channels one day, and heard him mention maple syrup and horseradish in the same breath, which gave me reason to pause. The original recipe uses it on BBQ pork ribs; we have also used it on salmon and chicken, as well as various other cuts of pork, and it is simply wonderful. The meat, except for salmon, which cooks so quickly anyway, should be nearly done before you apply the glaze, or the maple syrup will burn too quickly, and not crystallize quite right. The recipe calls for ancho chili powder, which i make by toasting dried anchos (bought in the Hispanic spices section of the local grocery store) in a skillet, and then processing them to a powder in a coffee grinder that i keep especially for these sorts of things. That being said, i have used plain, store-bought chili powder as a substitute, and it tastes just fine. Finally, i don't see how this recipe could work properly, nor taste right, without REAL PURE maple syrup, so please splurge and get the good stuff, and don't use maple-flavored Mrs. Butterworth's, or anything like that!

• 
  
• 2 cups pure maple syrup
• 1/2 cup prepared horseradish, drained
• 2 heaping tablespoons Dijon mustard
• 1 tablespoon ancho chili powder
• Salt and freshly ground pepper

Mix everything together, and use on whatever meat you like. This keeps, covered, in the refrigerator for at least a week.

Curried Pear Squash Soup

This is a great example of tasty, nutritious, easy, Winter comfort food.

I make my own curry powder, the recipe for which I will post one day when I bother to figure it up and write it down. In the meantime, use whatever curry powder you have available, but be aware that the end result may be less spectacular if using McCormick's or store-brand seasoning.

I originally came across this recipe on a recipe brochure from Angel Food Ministries that was included in a produce box that, conveniently, contained both a Butternut Squash and several pears.

Although meatless, this dish is not strictly vegetarian as presented; use vegetable broth in lieu of chicken if this is of concern. I have substituted a can of pears for the fresh pears in a pinch, and the difference is negligible; I use the pear juice as a substitute for an equal volume of chicken broth.

This soup freezes very well and smells heavenly whilst cooking.

Curried Pear and Butternut Squash Soup


2# Butternut Squash
3 Tbsp Butter
1 Onion, minced
2 Garlic Cloves, minced
2 tsp Ginger, minced
1 Tbsp Curry Powder
1 tsp Salt
4 c Chicken Broth
2 Pears, peeled and diced
1/2 c 1/2-&-1/2
Salt & Pepper, to taste

1. Preheat oven to 350. Cut squash in half lengthwise and scoop out seeds. Line a cookie sheet with parchment paper and arrange the squash halves cut side down. Bake for 45 minutes, until very soft. Allow to cool and scoop out the cooked flesh.
2. Heat the butter in a pot on medium heat until foamy. Stir in onion, garlic, ginger, curry powder and salt; cook until soft and fragrant - about 10 minutes.
3. Stir in chicken broth and bring to a low boil. Add reserved squash and pears. Return to a boil and reduce to low; simmer until pears are soft - about 30 minutes.
4. Puree the soup; I use a hand blender and do it directly in the pan. A blender would also work, or even a food processor, in a pinch; do it carefully in small batches.
5. Stir cream into the soup and heat on low until warm throughout. Taste and adjust seasoning.

Coffee Cup Cake

This is a dangerously easy and instantly gratifying treat!

In a large coffee cup, mug, or ramekin combine the following:

4 tbs flour
4tbs sugar
2 tbs cocoa powder -or- 1 tbs vanilla -or- 3 tbs chocolate chips
1 beaten agg
3 tbs oil
3 tbs milk

Combine well with a fork. Microwave at full power 3 minutes.

Extreme Burgers!

Cheeseburgers for grown-ups!

Double Cheese-Stuffed Burgers

2# Ground beef (85% lean)
1 (5.2 oz) package garlic and herb spreadable cheese
1 cup shredded cheddar cheese
2 Tbspns chopped fresh parsley
½ tspn salt
1 large sweet onion, sliced ¼” thick
2Tbspns olive oil
6 Kaiser rolls, split
½ cup mayonnaise
6 green leaf lettuce leaves

1. Heat grill. Form beef into 12 (4”) patties, ¼” thick. Combine spreadable cheese, cheddar cheese, parsley and salt in medium bowl. Divide mixture into 6 potions; spoon on top of 6 of the patties, spreading to within ¾” of edge. Top with remaining patties; pinch edges to seal well.
2. Brush onion slices with oil. Grill burgers and onions, covered, over medium heat or coals 10-12 minutes or until burgers are thoroughly cooked and no longer pink in center and onions are tender and beginning to char, turning once.
3. Grill rolls, covered, 1-2 minutes or until toasted; spread with mayonnaise. Top burgers with onions; serve in rolls over lettuce.

Sauté and Serve

Nice easy, quick skillet shrimp recipe -

Lowcountry Spicy Shrimp

¼ cup unsalted butter
4 large garlic cloves, minced
1 ½ Tbspns Worcestershire sauce
2 Tbspns lime juice
1 tspn grated lime peel
1# shelled, deveined uncooked medium shrimp (31-35 count) – we used slightly bigger
3 Tbspns chopped fresh parsley
2 tspns chopped fresh thyme or ½ tspn dried thyme
½ tspn hot pepper sauce

Heat butter, garlic, Worcestershire sauce, lime juice and lime peel in a large skillet over medium-high heat until bubbly. Add shrimp, cook 2-3 minutes or until shrimp just start to turn pink, stirring frequently. Stir in all remaining ingredients; cook 1 minute or until shrimp turn pink.

A New Take On London Broil

We grilled this for dinner one night whilst in the Mountains over the Independence Day weekend. It was positively delectable; we had leftovers served with rice and spinach salad last night, and it was still amazingly tasty. There is another portion left, which I’ll use for fried rice tomorrow night’s supper. Definitely a keeper, from Cooking Pleasures magazine.

Honey-Soy Marinated London Broil

1 small onion, finely chopped
½ cup canola oil
¼ cup soy sauce
¼ cup honey
2 Tspns balsamic vinegar
1 ½ tspns minced garlic
1 ½ tspns grated ginger
2# flank steak

1. Combine all ingredients except steak in resealable plastic bag. Add steak; refrigerate 4 hours or overnight.
2. Heat grill. Remove steak from marinade, shaking off excess; discard marinade. Grill, covered, over medium heat or coals 8-10 minutes for medium-rare, turning once. Let stand 10 minutes before slicing. Thinly slice.

Kung Pao Me, Baby!

I made this sauce recently, based on a recipe I found in Cooking Pleasures; the original recipe included instructions for chicken kebabs, using mushrooms, frozen pearl onions, zucchini and bell pepper. We used fresh onions and yellow summer squash and added pineapple chunks. I wasn’t wild about the kebab presentation, but the sauce was amazingly good.

Next time I make this, I intend to quadruple it and keep the extra in a jar in the refrigerator; seems like it would be a handy thing to have on hand.

Kung Pao Sauce

½ cup chicken broth
2 tspns cornstarch
4 green onions, finely sliced
4 garlic cloves, minced
¼ cup soy sauce
2 tspns sugar
2 tspns chili paste or sauce, depending upon how it’s labeled – not the sweet stuff
2 tspns rice wine vinegar or red wine vinegar
2 tspns sesame oil
½ tspn crushed red pepper

1. Combine broth and cornstarch in small saucepan. Stir in all remaining ingredients. Bring to a boil; reduce heat to a simmer. Simmer 3 minutes or until sauce has thickened.
2. Use as glaze whilst cooking meats and vegetables, and as a sauce with cooked food.

Cruisin' the Caribbean

I made this a few weeks ago, and we really liked the dressing. In fact, I will probably make the dressing again, whether or not I make the rest of the salad. This is very lightly adapted from a recipe I found at allrecipes.com. I think the original recipe called for serving this with tortilla chips broken up and added to the salad for crunchy bits; I am not wild about this aspect of a salad and omitted them accordingly.

Caribbean Chicken Salad

2 boneless, skinless chicken breasts halves
½ cup Teriyaki sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 tsp. minced japapeño pepper
2 tsp. chopped fresh cilantro (I loathe cilantro and use parsley instead)
¼ cup Dijon mustard
¼ cup honey
1 ½ Tbs. White vinegar
1 Tbs. vegetable oil
1 ½ Tbs. cider vinegar
1 ½ tsp. lime juice
Salad greens
Pineapple chunks, fresh or canned

1. Place the chicken in a bowl, and cover with the Teriyaki sauce. Marinate at least 2 hrs.
2. In a small bowl, mix the tomatoes, onion, jalapeño pepper, and cilantro (or parsley). Cover and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar and lime juice. Cover and refrigerate.
4. Grill chicken on high, ‘til juices run clear – 5-10 mins. per side, depending upon the size of the chicken breasts. Cut chicken into strips.
5. Arrange salad greens on plates. Spoon some of the salsa over each salad and sprinkle with pineapple chunks. Lay some of the grilled chicken strips on each salad. Drizzle dressing over each salad and serve.

Rebecca's Caribbean Chicken

This recipe comes courtesy of our friend Rebecca. I am submitting it as she gave it to me; the only change I make is that I usually use fresh pineapple in lieu of canned, and crush some up to create the juice.

Caribbean Chicken

3 large chicken breasts, cut in large chucks
Salt
Pepper
8 oz. can pineapple chunks
Pam
1 tsp. garlic
2 Tbsp. soy sauce
1 Tbsp. lemon juice
½ tsp. coconut extract
Pinch red pepper
¼ cup packed brown sugar

1. Sprinkle chicken with salt and pepper. Drain the pineapple juice over this and marinade in the fridge while preparing the remaining ingredients.
2. Brown the pineapple chunks in a skillet with Pam. Remove to a side plate.
3. Mix garlic, soy sauce, lemon juice, coconut extract and red pepper together.
4. Lightly brown the chicken in the pineapple juice. If you cook it all the way, it will be too dry in the end. Add the soy sauce mix and sprinkle with sugar. Turn the heat to medium or med-low, and reduce until the liquid mixture is thick and gooey. This will cook the chicken the rest of the way.
5. Serve with rice. Zatarain’s Caribbean Rice is a terrific companion.

Faux Phillys

I was craving Philly Cheesesteaks but too lazy and too broke to run out to the grocery. We did have plenty of onions and mozzarella cheese, but we did not have steak rolls or the thinly sliced steak. I put my thinking cap on, looked around the kitchen and decided to be creative for a quick and easy supper.

I had tons of red potatoes -ya gotta love a potato that needs no peeling. ;D I had some flour tortillas and a 2 lb package of ground beef. I decided we were having Faux Phillys. Not the healthiest dinner and nothing fancy, but a good cheap and easy meal. The kids loved it and even my hubby who's not fond of ground beef enjoyed it. :D

Faux Phillys

Ingredients:

Ground beef or ground chuck

Onions sliced thinly in rings (small amount of olive oil for sauteeing)

Diced Green Peppers (if you're a green pepper eater -I'm definitely not)

Mozzarella Cheese -shredded

Flour Tortillas

I like to Sautee my onions separately so I don't lose onions when I drain the beef AND so my onions don't absorb too much of that saturated fat. While the onions (and peppers if you like) are cooking, crumble your beef into a pan and brown -you can go ahead and salt and pepper if you like, I'm not big on salting foods. When onions and beef are cooked to your liking, turn off heat and begin assembling your Faux Phillys.

Preheat over to 350. First mix together your onions and beef (and peppers if so inclined). Next sprinkle a very small amount of mozz. on your tortilla, just slightly left of center -leaving at least a half to an inch of space from all edges. Over the cheese place a couple of tablespoons of beef/onion mixture. Sprinkle a little more cheese. Now you will fold it. Beginning by folding up a lip from the bottom. This lip will prevent your ooey-gooey good stuff from slipping out into your lap or down the front of your new shirt (yeah, it always seems to happen to me when I'm wearing something new). Next fold the left flap over the meaty-oniony-cheesy goodness and roll up. Lay seam side down on a foil covered cookie sheet. Make as many as you like and then cover sheet with foil. Place in preheated oven for ten to fifteen minutes -just long enough to melt the cheese nicely and put a crisp edge on the tortilla.

Oven-Roasted Red Potatoes

Ingredients:

Diced Red Potatoes (depending on the size I use around 8 to 10 -but we love 'em leftover too)

Diced Onion (one large)

Chili Powder (to your taste and I use about a Tbsp (we REALLY like chili powder -one that contains salt)

1/2 tsp Garlic Powder

A few Tbsp Olive Oil

Preheat over to 425

Pour potatoes into a large ziplock bag or a large stainless steel bowl (depending on how much you feel like cleaning up afterward). Add onions and seasonings. Drizzle Olive Oil over the top. Either zip the bag and shake or stir thoroughly. Dump into either a disposable baking pan or a a baking dish. Cook 45 minutes to one hour. At one hour mine are slightly crispy, which is what I prefer, but some like them softer.

Okay, now after all those onions, just don't breathe too heavily on anyone. LOL Enjoy. Cheap and easy movie night dinner with minimal clean up.

Pork Blade Steaks, Sugar?

We are enjoying this recipe tonight; the pork is resting right now. I originally saw a version of this done on America’s Test Kitchen. I’ve adapted it for pork blade steaks, which show up on Manager’s Special regularly at my Kroger.

Sugared Pork Chops

Pork Blade Steak
Pam or Vegetable Oil
Salt and Pepper
2 Tablespoons Sugar
¼ cup Dry Sherry or Chicken Broth or Water

1. If using an electric range preheat the eye to Medium for 3 minutes.
2. Spray Pam or brush oil on one side of the blade steak; sprinkle with salt, pepper and 50% of the sugar.
3. Place steak sugared side down in cold skillet; spray and season 2^nd side of steak.
4. Place skillet on preheated eye (or over gas eye set to Medium) and cook 4-9 minutes, ‘til brown.
5. Flip steak, lower heat to Low, cover, and cook ‘til digital thermometer registers 140°F; check after 2 minutes.
6. Remove steak to platter, tent with foil, and remove skillet from heat; let everything sit for 10 minutes.
7. Pour juices from platter back into pan, and return skillet to Medium-High heat. Add Sherry (or other liquid) and deglaze the pan, scraping up all the lovely caramelized bit.
8. Cook ‘til liquid is reduced to a thick syrup.
9. Whilst liquid is reducing, carve steak into serving pieces, removing fat and bone.
10. Return pork pieces to skillet and coat both sides with glaze.
11. Serve immediately.

Chicken Piccata

This is one of my favourite recipes, and is really very easy. We had a variation last night, using Ocean Perch filets, which was very good but not as good as the “real deal.”

Slicing the lemon very thin is very important, as you want it to essentially become candied whilst cooking in the broth. Also, make certain your butter is a room temperature.

I don’t remember where I came across the original recipe for this; it is transcribed from memory and checked against a hand-written recipe I keep in my Pillsbury cookbook, marking the page for my favourite recipe for Chicken Kiev.

Chicken Piccata

2 lemons
1 ½ lbs. boneless skinless chicken breasts
Salt and pepper
½ cup flour
¼ cup vegetable oil
1 shallot OR 1 clove garlic, minced
1 cup chicken stock
2 Tablespoons capers
3 Tablespoons butter
2 Tablespoons parsley

1. Cut the ends off of 1 lemon and cut in half lengthwise. Slice one half into thin slices and set aside. Juice remaining 1 ½ lemons; you want ~ ¼ cup lemon juice.
2. Preheat the oven to 200° F and place an ovenproof platter in there to preheat as well.
3. Sprinkle chicken with salt and pepper; coat with flour.
4. Heat 12” skillet on Med-High for 2 mins; add ½ the oil. Cook ½ the chicken 2-2 ½ mins. Per side. Transfer to oven.
5. Add remaining oil and cook remaining chicken.
6. Sauté shallot 30 seconds or garlic 10 seconds.
7. Add stock and lemons slices; increase heat to High and cook for 4 mins.
8. Add lemon juice, pepper to taste, and capers; cook 1 min.
9. Remove from heat; swirl in butter and parsley.
10. Spoon sauce over cooked chicken breasts and serve immediately.

True Blue

We had this chicken salad for supper last week, and had plenty of leftovers for several lunches afterwards.  I didn't have leftover chicken on hand, but I did have blueberries and all the rest, including a recent request to find more uses for toasted almonds; I just cooked some chicken tenderloins in a bit of oil in a skillet.

Adapted from a recipe in Cooking Pleasures Magazine, June/July 2009.

Blueberry Chicken Salad

The sweet-tart burst of blueberries is a playful addition to a creamy chicken salad.  Be sure to dry the berries thoroughly before adding them; any water on them will thin the dressing.

½ cup mayonnaise
3 Tablespoons sour cream
1 Tablespoon minced ginger
1 Tablespoon lemon juice
2 teaspoons grated lemon peel
¼ teaspoon salt
3 cups shredded cooked chicken
½ cup sliced water chestnuts, halved
½ cup sliced green onions
½ cup diagonally sliced celery
2 cups blueberries
½ cup sliced almonds, toasted*
4 cups torn tender salad greens

1.  Combine mayonnaise, sour cream, ginger, lemon juice, lemon peel and salt in large bowl.
2.  Stir in chicken, water chestnuts, green onions and celery.
3.  Gently fold in blueberries and almonds; serve over greens.

*To toast almonds, place in small heavy skillet over medium heat ‘til golden, stirring frequently.  Watch carefully, as they burn quickly and will continue to brown for several minutes after they are removed from the heat.

Fish Florentine

 My local Kroger had Fresh Wild-Caught Cod on Manager's Special this week, ergo, it's what's for supper this week!

 i found this recipe, which originally called for flounder, in my 1950s Good Housekeeping cookbook and have made it several times already.  Last night was the first time i'd substituted cod for the flounder, and i do believe it's even better!  i suppose, however, that any mild whitefish would work just fine.

 i served this last night with brown rice and crusty French dinner rolls (the Pillsbury frozen ones, which are truly awesome & doubly so when bought on sale with a coupon for 40¢ a package, which works out to 4¢ each).

Fish Florentine

(1) 10 oz. package frozen, chopped spinach

1# whitefish fillets ... cod, flounder, etc.

1 Tbsp. butter

Salt

Pepper

Pam cooking spray

1 cup shredded Cheddar cheese (we used 2% Mexican blend last night)

1/2 cup evaporated milk

1 tsp. dry mustard

1/4 tsp. nutmeg

1 tsp. fresh dill, minced

Paprika

1. Preheat oven to 375° 
2. Cook spinach according to package directions; drain and season with butter, salt and pepper.
3. Spray a brownie pan with Pam and spread the spinach evenly across the bottom.
4. Arrange fish fillets on top of spinach; try not to overlap the fish, if possible
5. Mix cheese, milk, mustard, nutmeg and dill, and pour mixture over fish.
6. Bake, uncovered, until fish is done and flakes easily with a fork - about 25 minutes.
7. Sprinkle with paprika before serving.

Chicken Cauliflower Curry

Since I want my son to know how much I love him by keeping his diet rich in cruciferous vegetables, I acquiesced to his recent demand for cauliflower. I like the taste of the stuff, though not so much the usual gas that goes along with it, but love is love, so what can you do? I also love my crock pot and coconut milk, and my husband thinks it's not a meal unless there's meat, so let's see what happens when I throw all that together. Today's concoction follows some less than encouraging commentary from my friends online about the merits of crocking cauliflower :)

I added the following ingredients to the crock pot in this order:

1 onion, diced.
5 potatoes, peeled 1-2 inch cubes
1 cauliflower, washed and broken into florets
6 frozen chicken thighs

mixed together in a small bowl,

1 can coconut milk
2 tbs yellow curry powder
1 tbs garam masala
1 tsp salt
1 tbs soy sauce
1 tsp dried thai basil

and poured it over the rest. Cooked on low for 8 hours.
We served this over steamed white rice. It was okay, not the most exciting thing I've ever made, and seemed a bit bland. Based on this experience, I am not adverse to crockpot cauliflower....

Broiled Fish Fillets with Basil Butter

This is one of my all-time favorite fish recipes. Here for posterity:
Broiled Fish Fillets with Basil Butter
Bon Appétit | August 2001



yield: Makes 4 servings
Serve with rice or boiled new potatoes.

Ingredients

* 4 6-ounce cod fillets


* 6 tablespoons (3/4 stick) butter, room temperature
* 2 tablespoons chopped fresh basil
* 2 teaspoons Old Bay seasoning
* 1 teaspoon fresh lemon juice
* 1 garlic clove, minced

Preparation

Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet.

Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately.