Lets talk about Fish…..

Posted by on March 4, 2010

Many people avoid preparing fish in the home.  It is actually one of the easiest and quickest proteins to prepare.  I love salmon, tilapia, cod, white fish, halibut, and shrimp to name a few.  The best way to purchase fish in the mid west is frozen.  Fish is caught, cleaned, and flash frozen.  When you thaw it out and use it the same day, technically you have very fresh fish.   Most places that sell fish receive it frozen and thaw it in their display cases.  You have no way of knowing how long it has been thawing in the case.  I like to purchase individually packaged frozen fish.   It is very simple to defrost, simply put into a large bowl and allow cold tap water to run into and over the bowl down the drain.  (water does not need to be running very fast) Very cold tap water should run continuously for the safest defrosting.  This is to keep the water fresh and the temperature below 40′.   If fish is not individually packaged, it can be defrosted in a waterproof plastic bag.   Depending on how much you are defrosting, it should only take an hour or so.  Refrigerate immediately after thawing if you aren’t cooking right away.  The best way to defrost, as always, is in the refrigerator.  This might take a couple of days.

Many varieties of fish are available throughout the year.  There are so many ways to prepare it.   I am more a fan of “flaky” fish varieties I previously mentioned.  They have a more mild flavor and my entire family enjoys them very much. I will be sharing many fish recipes.  I enjoy many cooking methods; grilling, baking, poaching, breaded,  baked, steamed,  and pan sauteed,  just to name a few.

The first I’ll be sharing is a tilapia recipe that my kids absolutely love.  It is so simple to prepare and takes only 15 minutes in the oven.  It is elegant enough to serve for a dinner party.  Great with rice pilaf and a salad or green vegetable side. 

Let us continue to try new things.  You can do it!

Thanks so much for reading.

Angie

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Magnificent Mini Meat Loaves….

Posted by on March 2, 2010

I especially like these mini meat loaves because of the time savings during baking.  When you bake a large meat loaf in a bread pan or free form on a cookie sheet, cooking time tends to be an hour plus.  Plus, these are perfectly portioned servings.  I love the energy and time savings.  In any case, mini anything tends to be extremely appealing to kids.  The added fiber is a plus as well.    Don’t worry that the horseradish will be too hot, it is very mild with the other ingredients. 

1 tablespoon olive oil
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
1 medium onion, finely chopped
2 large cloves garlic, minced or crushed
1 lb. lean ground beef
1 lb. lean ground turkey
1 cup quick oats
1 cup leftover brown or white rice
2 large eggs
1 cup water
½ cup ketchup
¼ cup horseradish, homemade or prepared (recipe below)
1 ½ teaspoon kosher salt or 1 teaspoon table salt
1 teaspoon black pepper

Sauce:
¾ cup ketchup
¼ cup brown sugar
2 tablespoons horseradish

1)  Line a cookie sheet (with sides) with Reynolds non stick foil. Set aside. Preheat oven to 375’.
2)  Add olive oil to a medium size sauté pan and heat over medium high heat. Add celery, carrot, and onion. Cook 5-7 minutes, stirring often. Add garlic, cook one minute. Remove from pan and add to a small bowl to cool. If you have vegetable “fobes” in your house, process the vegetables in a food processor to eliminate “chunks.”
3)  In a large mixing bowl, add ground beef through black pepper and cooled vegetable mixture. With impeccably clean hands, mix well. Shape into 6, 8 oz mini loaves and place on prepared cookie sheet. Place in preheated oven and set your timer for 30 minutes.
4)  While meat loaves are baking, make sauce. Mix ingredients well in a small mixing bowl.
5)  After 30 minutes of baking, top with sauce. (You will have extra to serve with dinner.) Bake another 10 minutes.

*food sanitation tip* disposable gloves area available at any pharmacy. I use them when mixing meat loaf, no messy hands and no bare hand contact with raw meat.

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UFO….Unidentified Food Object…..

Posted by on March 1, 2010
Have you ever seen this root vegetable?  Any idea what it is?  Hint:  it becomes a very “heated” accompaniment to corned beef on St. Patricks Day…..This very harmless looking root vegetable is horseradish.  If you think you’ve had hot horseradish from a jar, try this!  It will rise through your sinuses in a matter of seconds!  It will lose its intensity over time in the refrigerator, however, use with caution when you first make it.  Why not make some for the upcoming St. Patrick’s Day holiday?  It’s fantastic with corned beef. 
Blow Your Head Off Horseradish!

1 large horseradish root, peeled, cut into ½” pieces (about 2 cups)
1 cup white vinegar
¼ cup sugar

Place all ingredients into a blender and blend on high until all chunks are well blended.
Store in an air tight container in the refrigerator.

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Sneaky Foods…..

Posted by on February 28, 2010

My motivation for hiding vegetables in foods came to be when I met my husband Joe and his boys.  The guys were ages 7 and 9 at the time.   My Grandma always said that a way to a man’s heart is through is stomach.  I thought gee, I’ve got a shoe in!  Well, initially it did not go as I’d expected.  Let me just say that it drives me absolutely INSANE to watch people picking through food…..absolutely crazy!  This coupled with a statement Jack made to me at dinner one night, “Ang, no offense, but my Dad is a way better cook than you.”   What?

I’ve read a bit of criticism about the subject of sneaking healthy vegetables into kids favorite foods. Some critics claim that you are lying to your children……what? The way I look at it, if you can make anything you are cooking more healthy, why not? Most people struggle to get the 5 a day, and now they’ve upped the number to 10! There are times when kids simply will NOT eat certain vegetables. If texture is an issue, this is the perfect solution. The other fact of the matter is that vegetables actually add layers of flavor to the dish, so technically, they are loving vegetables!   My kids devour many of the foods I nutritionally “beef up” because they simply taste good!

The other issue is fiber. Most children (and adults) do not get enough fiber….I haven’t met a kid yet that would prefer a nice piece of whole grain bread with nuts and a tree bark looking substance sprinkled over the top over Wonder bread! When you add vegetables to foods, you are also adding fiber.

So there you have it. I will be posting my recipe for meat loaf next. Wait to see what I put in that!

Have a great Sunday!

Angie

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Loaded Potato Soup

Posted by on February 26, 2010

Comfort anyone?  This is the perfect soup to serve to get rid of a “chill.”  This hearty and elegant soup is simple and uses very basic ingredients.   Serve with Irish Soda Bread. (recipe below)  Add a splash of half and half or cream if you wish.  The bacon is optional, but I hightly recommend it!  This soup tastes much like a loaded baked potato, it’s fantastic!

4 strips bacon
1 tablespoon butter
1 large onion, chopped
2 teaspoon fresh thyme leaves or 1 teaspoon dried
2 tablespoons fresh rosemary or 1 tablespoon dried
1 teaspoon salt
½ teaspoon pepper
3 large cloves garlic, crushed or finely minced
3 large baking potatoes, peeled and cut into ½” cubes
4 cups homemade chicken stock or low sodium canned
4 cups low fat milk, warmed
¾ cup all purpose flour
Cheddar cheese
3 green onions, thinly sliced

1)  Place a soup pot over medium heat and allow pan to get hot.  Cut bacon into small pieces and add to pan; cook until  nicely brown.  Remove bacon from pan with a slotted spoon and allow to drain on paper towel, set aside.  Remove all but about 1 tablespoon bacon fat, add butter and  onion and cook 5-7 minutes. Add fresh herbs, salt, pepper, and garlic. Cook another minute. Continue with medium heat through the entire recipe.
2) Add diced potatoes and broth to the pot.   Bring to a low bubble and cook for 22 minutes, or until potatoes are soft. Taste a potato to be sure.
3) Warm milk in the microwave until warm. (not hot) Whisk flour into warm milk a little at a time.
4) Once potatoes are soft, mix the milk/flour mixture one last time to be sure it’s incorporated and add to the broth/potato mixture all at once. Stir often until the soup comes to a bubble and allow to cook for a few mintues longer.   Taste, adjust seasoning if needed.  Ladel into large serving bowls and garnish with cheddar cheese, green onion, and bacon.  Serve with a salad and a couple of slices of Irish Soda Bread and you have a very delicious and statisfying dinner!

*tip* when you whisk flour into warm milk it prevents lumps from forming.
**tip*  if you’d like to omit the bacon , simply add an additional tablespoon of butter.

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Best Irish Soda Bread

Posted by on February 26, 2010

I love this bread!  It is slightly sweet and has a very tender crumb.    It does not stay fresh long, freeze right after cooling if you won’t be using in a day or two.  If you are lucky to have any left after a couple of days, it makes excellent french toast, bread pudding, or croutons…..YUM!  The recipe is simple and comes  together in minutes.

3 cups flour
¾ cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
1 cup white raisins
1 tablespoon melted butter
2 eggs, beaten
1 ¾ cups buttermilk (or add 1 teaspoon vinegar to 2 cup liquid measuring cup, fill cup with milk to 1 ¾ cups)

1) Preheat oven to 350’. Prepare 5 mini loaf pans with Pam cooking spray with flour. Set aside.
2) In a large mixing bowl, measure flour through raisins and mix well.
3) Make a well in the center of dry ingredients and add the wet ingredients all at once. Mix until just blended.
4) Divide among 5 pans. Bake for 25-27 minutes. Toothpick should come out clean.
5) Cool for 10 minutes in pan, then remove and cool completely. Wrap in cling wrap or put into decorative bags. Freeze immediately if you will not be using within a day or two.

*tip*when you add an ingredient like raisins to a batter, add it to the flour to coat, the raisins will not all settle to the bottom when baking.

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This week’s "UFO"…..Unidentified Food Object

Posted by on February 20, 2010

Isn’t this a beautiful vegetable?  I could see this with a few other vegetable varieties as a center piece.  Look for bright and fresh leaves.  The bulb portion should be firm and white.  You can see that it somewhat resembles an onion.  It has a slight “anise” taste that resembles licorice.  It can be enjoyed cooked or raw.   I use the bulb as well as the delicate leaves.  This vegetable is fennel.
Artichoke and Fennel Salad with Lemon Vinaigrette

This salad is a very beautiful and refreshing alternative to lettuce salads.   The slight anise flavor blends very well with the gentle tasting artichoke.  The lemon vinaigrette, green, onions and fresh parsely add great flavor as well as color.  Beautiful, elegant, and delicious!  Serve alongside simply grilled salmon and brown rice pilaf….YUM!

2 fresh fennel bulbs with fronds
2 cans quartered artichokes, drained
3 tablespoons parsley, washed and chopped
3 green onions, rinsed and thinly sliced
3 tablespoons olive oil
2 tablespoons fresh or bottled lemon juice
2 cloves fresh garlic, crushed
½ teaspoon salt
¼ teaspoon pepper

1) Rinse thoroughly.  Trim off the bottom of the bulb and leave about 1″ of the fronds, slice thinly, place in a large bowl. Remove the tender frawns, the deep green portion, and chop coarsely. (Do not use the celery looking stalks, they are very tough, they would be great in soup.) Add parsley and green onions.
2) In a small bowl, whisk the olive oil through the pepper. Pour over vegetables and toss gently. Taste, add additional salt and pepper if necessary.

*note-this is not a salad to be made ahead as the fennel tends to brown around the edges.   You could prepare the entire salad with the exception of the fennel and add just before serving.

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Tantalizing Tid Bits…Spring is almost here!!

Posted by on February 17, 2010

As most of you know, I am an avid bird watcher.  Yesterday, while delivering vittles to a friend, I witnessed about 20 robins, yes ROBINS,  fly out of the bushes!  You would know from a previous writing that birds love to take shelter in thick green shrubs.   I have also seen yellow finches on my thistle feeder, typically I see them in more mild weather.   So the ground hog has nothin’ on me!

Besides, Joe just reported that baseball spring training starts today.  Warm weather is on its way!

In light of the pending change of seasons, I’m going to next post a delicious springy salad…anyone tired of the typical lettuce, cucumber, tomato salad?  It will contain a “UFO.”   Additionally, we officially begin the Lenten season today, I’m going to share some delicious, easy ways to prepare fish that your family will LOVE!

Have a blessed day!

Angie

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Ultimate Beefy Mac n’ Cheese…..

Posted by on February 16, 2010

Thank you to everyone who participated in my poll.  It seems that we are all looking for great comfort foods at this time.  I couldn’t agree more.  This recipe is the epitome of “comfort.”   You can make it ahead and warm a day or two later.  This dish also freezes very well.  As always, I recommend making a double recipe, one for immediate use and one for later.  Wrap first with cling wrap, then a layer of heavy duty foil.  You can write on the foil with a sharpe pen, label the contents and date.  Use within a couple of months.

Beefy Mac-n-Cheese

1 lb. lean ground beef or ground turkey
1 medium onion, finely chopped
3 large cloves fresh garlic, minced, or 2 teaspoons granulated garlic powder
1 teaspoon salt
½ teaspoon pepper
1 6 oz. can tomato paste
3 cans water (measure in tomato paste cans)
1 batch béchamel sauce, recipe below
1 lb. shredded sharp cheddar cheese
1 16 oz. package whole wheat elbow macaroni (Barilla Plus is excellent)

1) Cook pasta according to package directions, drain, rinse and set aside. Prepare a large casserole baking dish with cooking spray. Preheat oven to 350’.
2) In large skillet over medium high heat, cook ground meet until cooked through. Drain. Add onion, garlic, salt and pepper. Cook about 10 minutes to soften onions. Add tomato paste, mix well over heat. Cook 2-3 minutes, stirring often.
3) Add water and reduce heat to low, simmer while you’re making white sauce. Stir often.
4) In same you used for pasta, make béchamel sauce. (recipe below)  Once sauce is complete, add ½ shredded cheese and stir until cheese is melted.
5) Add meat sauce and cooked pasta to pot with white sauce. Mix well. Pour into prepared baking dish and top with remaining cheese.
6) Bake for 20 minutes.

Be ready for a very, very happy family!

*To heat after refrigeration:  Preheat oven to 350′, poke holes in top with a fork, drizzle 1 cup of milk over, bake for 40-45 minutes.
**To heat after freezing:  allow to defrost in refrigerator for 2 days.  Oven to 350′, poke holes in top with a fork, drizzle 1 cup of milk over.  Bake 45-55 minutes or until bubbly.

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Simple Bechamel Sauce…..

Posted by on February 16, 2010

This is a very simple white sauce that is essential in basic cooking.  Once you master this simple and elegant sauce, you can make things like macaroni and cheese, creamed soups, scalloped potatoes, just to name a few. 

Béchamel Sauce
(Basic White Sauce)

4 tablespoons butter
1/3 cup flour
2 cups milk, warm in microwave for 2 minutes, stir
1 teaspoon salt

1) In medium size sauce pan add butter to melt over medium heat. When butter is melted, add flour. Cook for two minutes over heat stirring constantly.
2) Add warm milk, whisking vigorously to avoid lumps. Stir constantly until it starts to bubble, continue to cook for 2 minutes.

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