Fish Many Ways!

We were all a little nervous to cook fish, which is weird because we live in Seattle and there is always fish. This was a great learning experience and I actually made the pan friend tilapia a few times and I think Holly has made the salt crusted one for a dinner part. Fancy Nancy!

Pan Fried Tilapia
Recipe courtesy Sandra Lee 2009

Prep Time:5 minInactive Prep Time:--Cook Time:8 minLevel:EasyServes:4 servings

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 pounds fresh tilapia fillets
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions

Heat oven to 300 degrees F.

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.


Whole Fish Baked in Salt Crust
Recipe Courtesy of Mario Batali

Serves:4 servings

Ingredients

• 1 whole 3-pound fish such as snapper, bream, sea bass or porgy
• 4 egg whites
• 2 cups kosher salt
• 1 bunch fresh thyme
• 4 tablespoons extra virgin olive oil
• 1 lemon, cut into wedges

Directions
Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.

(An excellent accompaniment would be an arugula and tomato salad.) 

Sauteed Spinach
Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic
• 3/4 pound spinach, washed and large stems removed
• Coarse salt and freshly ground black pepper

Directions

Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. Remove garlic and discard.

Add spinach to skillet and cook, stirring, until wilted, 1 to 2 minutes. Season with salt and pepper; keep warm until serving. 

Spanish Salsa Fresca

Makes 8 servings PointsPlus value | 1 per ½ cup serving

Ingredients

• 3 1/2 cups finely chopped tomatoes (about 4 large tomatoes)
• 1/4 cup finely chopped red onion
• 1 jalapeño chile, seeded and minced
• 2 garlic cloves, minced
• 2 Tbsp minced cilantro leaves
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1/2 tsp salt

Instructions
Toss all the ingredients in a large bowl. Let rest 15 minutes before serving.

Salt crusted Red Snapper! Yummers

Vegetarian Night

Vegetarian Night - I only have the ingredients for this one and to be honest I don't remember a whole lot because I was sick. I do remember being extremely full if that counts for anything!

Cream of Spinach and Broccoli Soup
2 tbsp olive oil -
2 tsp butter - 

2 medium red or yellow onion -
2 tsp salt -
2 tsp minced garlic (about 2 good-sized cloves) - 

1 medium russet potato - 

10 oz fresh baby spinach (can also be frozen, defrosted) -  
3 heaping cups broccoli -  

1 heaping tbsp roasted garlic paste - 
3/4 cup milk -
30 basil leaves - 

freshly ground black pepper - 

Mushroom Risotto
1 tablespoon and 1-1/2 teaspoons olive oil - 

4-1/2 small onions -
1-1/2 cloves garlic - 

1-1/2 teaspoons minced fresh parsley - 
1-1/2 teaspoons minced celery -
salt and pepper to taste - 

2-1/4 cups sliced fresh mushrooms - 

1-1/2 cups whole milk
1-1/2 cups Arborio rice
7-1/2 cups vegetable stock
1-1/2 teaspoons butter -
1-1/2 cups grated Parmesan cheese

EGG ROLLS!

This menu had yardlong beans and noodles too, but I only can find the recipe for the egg rolls. They were one of my favorites so just go with it!

EGG ROLLS

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. 

Grillin' Outside

For this day we went to the Fremont Farmer's Market and got all of our supplies. It was a lovely day and grilling outside on Nicole's rooftop veranda just made the day! If it says (market) next to it that item was purchased at the market that very day!

Baked Apples

• 1/2 cup apple cider (market)
• 2 tablespoons honey (market) -
• 2 tablespoons lemon juice
• 2 tablespoons salted butter
• 4 medium or 3 large grannie smith apples (market)

Bacon Wrapped Asparagus 

• 10 spears fresh asparagus, trimmed (market)
• 1/8 teaspoon pepper
• 5 bacon strips, halved lengthwise (market) - 

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. Scatter cooked grape tomatoes around the wrapped asparagus.
6. Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. Continue baking until bacon is crisp, 5 to 7 minutes more.

BBQ Sauce & Market Chicken

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar -
• 1/2 cup unsulfured molasses (does anybody have or know where to get this?) -
• 4 teaspoons hickory-flavored liquid smoke (does anybody have or know where to get this?) -
• 2 tablespoons butter
• 1/2 teaspoon garlic powder -
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder 
• 1 teaspoon paprika -
• 1/2 teaspoon celery seed -
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper 
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• Chicken (market) -

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Grilled Zucchini with secret spice

•  Zucchini
• Amy's secret spice mix (still secret to this day!)

 We did in fact set the chicken on fire...the last photo is very lovingly titled "Uh Guys..."

I think we also didn't make the asparagus but make stuffed onions but I can't find that recipe. It was glorious thought...

Indian Food Night

I didn't attend this night so I actually have no idea what these taste like...but I was told it was amazing! I only  have a full recipe for the Butter Chicken.

Kaspar's Curried Muscles
  1 lb muscles
  3/4 cup dry white wine
  1 large shallot
  2 cloves garlic
  1 stalk lemongrass
  5 fresh kaffir lime leaves (if we can find them!) -
  2 Tsp Curry Powder
  3/4 cup whipping cream or coconut milk
  1 Tbsp finely chopped green onions
  1 Tbsp finely chopped coriander 

Butter Chicken / Murgh Makhani ShowMeTheCurry.com - http://showmethecurry.com -

Posted By anuja On October 5, 2007 @ 3:20 pm In Curries, Non-Vegetarian 

Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone

and every age group! My sons know this as ‘chicken with the red curry’ and enjoy it to the

hilt. Considering how often we make it at our home, we have to make it a little more healthy

without compromising on the taste. Butter Chicken is one of those dishes that very few

restaurants get wrong…every cook or chef has his or her own little variations which makes

their dish unique and yet, fantastic. Murg Makhani is a dish that has wonderful flavor and a

rich and cre texture. You will surely fall in love with it!

Ingredients:

Chicken – 1.5 lbs, boneless skinless thighs

Lemon Juice – 1 tbsp

Red Chili Powder – to taste

Salt – to taste

Yogurt – 1/2 cup

Ginger & Garlic Paste – 4 tsp

Tandoori Masala – 2 tsp

Unsalted Butter – 1.5 tbsp

Garam Masala – 1 tsp

Big Cardamom – 1

Green Cardamom – 2

Cinnamon Stick – 1″ pc.

Bay Leaf – 1

Tomatoes – 3 large, pureed

Sugar – 1 tsp or to taste

Dried Methi Leaves (Kasoori Methi) – 1 tbsp

Green Chili – to taste, finely chopped

Heavy Whipping Cream – 1 cup or to taste

Cilantro – 3 sprigs, finely chopped

Method:

1. Cut the Chicken to bite-size pieces and wash it well.

2. In a bowl (or large Ziplock bag) add the following – Lemon Juice, 2 tsps of Ginger & Garlic

Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.

3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of

hours.

4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single

layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The

size of the chicken pieces makes a difference and where you place the rack in the oven plays

a big role in how long the chicken needs to be cooked.

5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.

6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.

7. Add the balance of Ginger and Garlic paste and fry of 30 secs.

8. Add in the Green Chilis and the Tomato Puree. Mix well.

9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.

10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10

minutes till most of the juice from the tomatoes evaporates.

11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes

before adding broiled Chicken pieces. Mix well to coat Chicken.

12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.

13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.

14. Mix in half the Cilantro in the dish and garnish the balance while serving.

3/28/2010 ShowMeTheCurry.com 

1. Don’t have access to a broiler dish? – no problem…use metal skewers or wooden

ones(soaked) or just barbeque them on the grill.

2. Great alternatives to making this dish everyday and not feeling guilty about it -

* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken

Breasts while broiling or they will dry up.

* Use Oil instead of Butter.

* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, Lactaid, Milk or Milk

Powder (so you can control the water).

Easy Italian (Amy's House) - no directions

This was an easy Italian night at Amy's. I don't have the directions but I have the indredients and the name of the Chef!

Roasted Radicchio wrapped in Panchetta

from Jaime Oliver

Radicchio outter leaves trimmed

1 head of garlic

1 small bunch of thyme

10 slices of Pancetta or bacon

Balsamic Vinegar

Olive Oil

Prosciutto and Pea Linguine

from Rachel Ray

1/4 pound of sliced Prociutto

1 small onion

1 can diced tomatoes (28 oz)

1 can crushed tomatoes (15 oz)

fresh basil (about 20-30 leaves)

1 cup frozen peas

1lb linguine noodles ?

Caprese Salad

from Giada DeLaurentiis

1 large mozzarella chunk

5 firm tomatoes 

Steak Dinner (ingredients only no directions)

So every so often I didn't get the recipes for the meals, only the ingredients, and this was one of those times. I have some photos, but I think you can figure out the rest just by reading and common sense. I think this one was a five ingredient meal but I can't remember!

Walnut and Goat Cheese Bruschetta

 

   ·        1/2 cup walnut pieces   

   ·        4 thick slices of walnut bread   

   ·        1/2 cup French dressing   

   ·        200g/7 ounces chevre or other semi soft goat cheese    

Steak with Warm Tomato Salsa

 

   ·        4 steaks about 1/2 inch thick   

   ·        6 large plum tomatoes   

   ·        4 scallions   

   ·        4 tablespoons balsamic vinegar   

  

Asparagus with Lemon Sauce

 

   ·        1.5 pounds asparagus tied in a bundle (anyone have cooking string?)    I will bring the asparagus and some cooking string

    ·        1 tablespoon cornstarch   

    ·        2 egg yolks   

   ·        juice of 1.5 lemons   

 

   Side 2

 

 Fennel Potato and Garlic Mash

 

   ·        1.2 pounds potatoes cut into chunks   

   ·        2 large fennel bulbs   

   ·        6 tablespoons garlic flavored olive oil   

   ·        1/2 to 2/3 cup milk or light cream   

  

  Baked Ricotta Cakes with Red Sauce

  

   ·        generous 1 cup ricotta cheese    

   ·        2 egg whites beaten   

   ·        4 tablespoons scented honey   

   ·        4 cups mixed fresh or frozen fruit (strawberries/raspberries and

   cherries)