Archive for the ‘Entree’ Category
It seems the trendy way to cook fish this spring is en papillote! I totally threw this together for a caribbean inspired meal! And I am so proud.
All of this is approximate depending on the size of your fish. My fish was about 24 oz,
Mix the following:
Melted butter (about a Tbs max)
Few shakes of cinnamon
Few shakes of oregano
Sea Salt – not too much.
A bit of squeezed orange juice, so that your rub isn’t completely dry.
Rinse the fish, then pat dry. Place the fish on a ~12×12 inch piece of foil or parchment paper, and lavishly spread the rub all over the fish. Throw some wedges of the orange that you zested around the fish and some parsley just to make it pretty. Place another piece of foil the same size on top and roll each edge to close the fish.
Bake for ~17 minutes at 400 degrees (bake time depends on size of fish). Make sure to open your papillote away from you so you don’t get doused in hot steam! Use a fork to make sure the salmon flakes. If it doesn’t flake it isn’t ready yet (wrap it back up and send it in for a bit longer)!
This was DELICIOUS !
My BFF Saucymama gave me the best Kristamas present ever! Mark Bittman’s How to Cook Everything. I keep sitting down to read a recipe and realize I’ve been sitting idle for an hour! So great!
When an awkward cold front blew in the other night, I decided to whip up a quickish batch of chili. Emphasis on quickish, because when I think of chili, I envision a slow cooked masterpiece, and this still took about 2 hours?! So I dove into my first recipe from HTCE; Mark’s idea of chili was a bit different from mine, so I had a few additions. It was still pretty yummy! Maybe could use a bit more work, I, of course was the only one that thought that, but it did it’s job by warming us up!!
1 pound dried red beans, (you don’t have to soak them if you didn’t think ahead, just means a longer cooking time)
water or broth to boil beans in (I did half and half)
1 pound of beef, turkey, chicken, etc
1 whole onion, unpeeled (I chopped of the top and bottom)
1 small onion, minced
salt and pepper
1 cup of the bean-cooking liquid (leftover)
8 oz. tomato sauce
1 14 oz can of diced tomatoes
1 fresh/dried hot chile. (I ended up using 2 small thai chiles) *note to self, do not bite the chile to see how hot it actually is….
2 tsp chili powder
2 tsp cumin
1 tsp marjoram
2 cloves of garlic, minced
1 tsp herbs de provence
cayenne pepper to taste (be careful! You already may already have 2 chiles)
Put the beans in a large pot of water to cover and bring to a boil over high heat, add the whole onion. Adjust the heat, so the beans are at a steady boil rather than a rolling boil and cover loosely.
While beans are cooking, brown your meat. Before draining the meat, add salt and pepper, and the 2 tsp of chili powder.
When beans begin to soften (start checking at 30 minutes, cooking time depends on whether you soaked or not) season with salt and pepper. Continue to cook, stirring occasionally, and adding water if necessary. Cook until beans are very tender but still intact.
Drain the beans and reserve the cooking liquid. Take out the whole onion, eat it layer by layer (or whatever). Add the rest of the ingredients, including the leftover cooking liquid, and bring to a boil, then cover and turn down to low.
Cook, stirring occasionally, until the beans are very tender and all the flavors have mellowed. Taste, and adjust the seasoning, and serve!
I like mine best with shredded cheese and avocado!
My favorite thing at any chinese restaurants is the Tofu Delight. Yummy crispy/yet soft tofu morsels of goodness mixed with a variety of stir-fried veggies and water chestnuts…
I finally gathered all my innards and took a stab at tofu…
The most interesting part of this adventure was “pressing” the tofu to rid it of water… which I learned how to do here I had to get real creative… my pressing agent was a cutting board piled high with can goods and brown sugar (I’m kicking myself for not taking a picture)!
1 pkg. pressed tofu
1/4 cup Veri Veri Teriyaki (for marinading)
4 T Veri Veri Teriyaki (for stir-frying)
2 T soy sauce
1 T balsamic vinegar (this was a sporadic addition…)
Marinate pressed tofu for approximately 30 minutes
Move marinated tofu to wok,, add rest of ingredients and stir-fry for approximately 20 minutes, stirring frequently.
Overall, it was very easy!
This would be best served with rice, but I was trying to South Beach it… so I refrained
Hey there!! Been a while… As the last few weeks of school winds down, so does my free time
So… I was looking for a yummy crock pot drumstick recipe, I found this one; I halved it
though, because my crock is teeny!
1/2 cup ketchup (I like the one w/o corn syrup! Bleh!)
1/2 cup packed brown sugar
1/4 cup Soy Vay in Veri Veri Teriyaki
1 T of freshly grated ginger (kept this the same b/c I love the stuff)
(I omitted the sesame oil… simply b/c mine expired months ago)
Mix all ingredients, and pour over drumsticks in crock pot and let cook for approximately 5 hours. Mine were falling off the bone.. YUM!!!!
They were especially delish over sticky rice (which is apparently the only way I know how to make rice).
I love eggplant, I think it is a very attractive piece of produce. I love the color and it’s cute little green hat. I still remember the first time I cut into a raw eggplant, I wanted to try it out at home before I ordered an eggplant dish at a restaurant and ending up not liking it! (Shooooot. Should’ve known!) I was a complete novice and thought the inside would be purple too!! HAHA. Obviously wrong, I just love the way the cream-colored meat of the eggplant contrasts with the skin… I digress!!! On to the recipe!
I found the following recipe years ago on a weight watchers forum, and it is easy, great, and healthy. Everyone needs a little more easy, great, and healthy in their lives:)
1 Eggplant, cut into 1/2″ wide rounds
1 cup mayo
1 T Herbs de Provence (or other favorite italian blend)
1/2 cup breadcrumbs
1/4 cup shredded parmesan
Heat oven to 350 degrees
Cut your rounds.
Mix the Herbs de Provence in the mayo.
Mix parmesan and breadcrumbs.
Bake for approximately 40 minutes or to desired squishiness:):) or tenderness if the word squishy isn’t something you like to think of while cooking.