Wednesday, January 3, 2018

Baked cod

What I had:
  • 2 lbs of wild cod
  • 1 medium beet, roasted at 400 for 1 hr
  • 3 small parsnips, roasted at 400 for 30 minutes
  • Fennel fronds
  • 1 lemon cut into round slices
What I did:
  • Left oven at 400 degrees after roasting the veggies
  • Placed cod in the middle of a large sheet of aluminum wrap, enough to cover them over
  • Placed fennel fronds on top
  • Placed the sliced beets and parsnips around the fish
  • Ground fresh salt and garlic onto everything
  • Placed lemon rounds over the fish
  • Closed the foil, pinching all sides to create an airtight pouch
  • Baked for 30 minutes
  • Ate it all before we could get a photo of the finished product

Wednesday, November 29, 2017

Cranberry Chutney

What I had:
  • 1 ½ cup mango cubes, thawed if frozen
  • 1 ½ cup fresh cranberries (half the amount if using dried cranberries)
  • 1 teaspoon grated ginger
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cinnamon stick, about 2 inches
  • ¼ teaspoon ground cardamom
  • 1 tablespoon balsamic vinegar

What I did:
  • In a saucepan on a medium low flame, cook all the ingredients for the chutney for 7-10 minutes.
  • Once it reaches a jelly-like chutney consistency, turn off the flame. Keep in mind that chutney thickens further upon cooling.
  • Discard the cinnamon stick prior to serving.

Tuesday, June 27, 2017

Banana nut muffins

What I had:
  • 1 18 cup all purpose flour
  • 1 12 teaspoon baking powder
  • 12 teaspoon salt
  • 12 teaspoon cinnamon
  • 2   overripe bananas
  • 12 cups sugar
  • 14 & 18 cup coconut oil
  • 1 egg
  • 12 cup pecans, chopped (optional)
What I did:
  • Mixed the flour, baking powder, salt & cinnamon in a bowl
  • Mixed the bananas, sugar, egg & coconut oil using a hand mixer in a second bowl
  • Poured the dry ingredients into the wet ones and mixed well
  • Stirred in the pecans
  • Divided the mix into 12 muffin cups
  • Baked for 29 minutes at 375 degrees
  • Let cool for 10 minutes before attacking them

Sunday, April 9, 2017

Crab quiche

What I had:
  • 8 oz crab meat
  • 1 can pillsbury crescent roll
  • 1/4 cup chopped red onion
  • 1/4 cup chopped poblano peppers
  • 1/2 cup chopped red bell pepper
  • 8 eggs beaten
  • Salt, pepper, paprika to taste
  • Old Bay, as much as you can handle
What I did:
  • Sautéed the onions, and both peppers in a tablespoon of olive oil for a couple minutes
  • Added salt, pepper, paprika and mix well
  • Added the crab meat and Old Bay, tasting as I went
  • Pre-heated the oven to 375
  • Unrolled the crescents and layered a 9" pie dish, cutting and replacing as needed, pinching together any seams
  • Baked for 6 minutes
  • Whisked the sautéed mixture into the eggs, and poured into partially baked crust
  • Baked for 40-45 minutes till edges are brown and the filling is set
  • Enjoyed with my favorite hot sauce

Saturday, November 12, 2016

Slow cooker meatloaf

Jeff loves meatloaf, but the one time I made it, it was too dry so I haven't retried it in years. But, since I've been using the slow cooker for successful, moist meat recipes, I decided to try that. & it was a success!

What I had:

For the loaf:

  • 1.5 lbs ground beef
  • 8 oz mushrooms
  • 1 large red onion
  • 3 cloves garlic
  • 2 eggs
  • 3/4 cup 2% milk
  • 1-1.5 cup bread crumbs
  • 2 tsp salt
  • 2 tsp sage powder
  • 1 tsp freshly ground black pepper
  • 1 tbsp paprika
  • 1 tbsp parsley flakes
For the sauce:
  • ketchup
  • Worcestershire sauce
  • ground mustard
  • brown sugar
What I did:
  • Whisked the eggs, milk, all the dried spices together in a large bowl
  • Added the bread crumbs
  • Put the onion, garlic and mushrooms in a blender and blend till just chopped tiny
  • Added this to the bowl
  • Added the beef and mix well
  • Formed in a loaf
  • Lined a 6 qt crock pot with foil, put the loaf in the middle and crimped the sides to hold the shape
  • Mixed the sauce ingredients - around 1.5 cup ketchup, 3 tbsp brown sugar, 4 tbsp mustard and 1/4 cup Worcestershire sauce (tasted and adjusted accordingly)
  • Cooked on high for 3 hrs till the internal temperature reached 160, basting with the sauce every half hour
  • Moved the loaf to a baking pan, added more sauce to the top and broiled for 5 minutes
  • Added some chipotle to the rest of the sauce and served meatloaf with the sauce on the side

Wednesday, November 9, 2016

Chicken rice casserole

Day 2 of our eating home cooked meals for 40 days and I have to tell you both meals have been under $15, with leftovers for both Jeff and my lunches. I can see we will be saving money! And, I am 2 for 2, as far as the family is concerned. They loved this casserole and it was so easy!

What I had:

  • 3 chicken breasts (pick size for your family, it doesn't matter for this recipe)
  • 1 cup uncooked, rinsed rice (I used basmati because that's what I had, you can use brown, long white)
  • 1 cup cooked quinoa
  • 1 lb mushrooms chopped (not too fine, you don't want them to disappear in the creamy sauce)
  • 1 small can of cream of mushroom soup
  • 1 small container of heavy whipping cream
  • Salt, pepper, garlic, parsley,m whatever spices you like to taste
What I did:
  • Spread the uncooked rice in the bottom of a 9X13 glass baking pan
  • Spread the cooked quinoa over it
  • Placed the chicken breasts over the quinoa
  • Sprinkled the breasts with salt & pepper
  • Mix the soup & cream in a mixing bowl, added the spices till I liked the taste. I had to add a little more water to make it runnier
  • Pour this mixture over the rice, quinoa & chicken
  • Bake for 60 minutes @ 350 degrees (I had really thick breasts so needed 5 more minutes
  • Serve with any roasted/sautéed/boiled/raw vegetables your 6 year old will eat (or swallow whole as my kid to his asparagus pieces)

Roasted squash salad with warm bacon vinaegrette

I needed a side salad for my pork tenderloin and wanted to use up bacon and butternut squash I had at home. what I ended up with was so delicious it could have been an entree salad!

What I had:

  • 1 medium butternut squash, sliced 1/4' around and then quartered
  • 1 red onion thinly sliced
  • 3 stalks of baby bok choy, cut into bite sized pieces
  • 1 cup thinly sliced red cabbage
  • 8 strips of bacon, cut into 1/4 inch pieces
  • 1 cup red wine (I had a Malbec)
  • 1 cup sparkling white wine (I used a Moscato d'asti)
  • 1/2 cup walnuts chopped
What I did:
  • Spread the squash on a pan, drizzle with olive oil, salt & pepper, and roast at 350 degrees for 25 minutes
  • While it cools, add the bok choy and cabbage to a salad bowl
  • Add the walnuts to the salad
  • In a large pan, cook the bacon till almost crisp. Add it to the salad bowl.
  • Add the squash to the bowl
  • Drain the bacon fat, reserving 1 tbsp in the pan and 2 tbsp aside for later
  • Saute the red onions till soft in the bacon fat
  • Add the wines (now I used these 2 wines because I didn't red wine vinegar and compromised, but it turned out so good!) Stir, scraping the bacon bits off the pan. Sprinkle some salt, pepper and garlic to taste.
  • Cook on medium heat till you can't taste the alcohol, about 5-7 minutes
  • Pour the vinaigrette over the salad and toss to combine
It was so good, the child declared the salad to be better than the bacon covered tenderloin!