Fish Fillets, Sicilian Style

A quick fish sauté, from start to finish, takes only  15 minutes.

For or the seasoning blend, make up a double or triple batch to keep on hand in a glass shaker to zest up some grilled chicken or other shellfish like scallops.”

Spice Blend

1/2 tsp sea salt ( optional)

1/2 tsp dried basil

1/2  tsp lemon pepper

1/4 tsp garlic powder

1- 11/2 pounds fish fillets, such as cod, flounder, turbot, or sole, washed and patted dry

2 tablespoons extra- virgin olive oil

1/4 cup freshly grated low- fat Parmesan cheese

minced fresh parsley

paprika

1.  In a small bowl combine sea salt, basil, lemon pepper and garlic powdER.   sprinkle the fish on both sides with the spice blend.

2.  Heat the EVOO over medium- low heat in a large skillet.  Add the fish and cook for 5 minutes, turning once.  Sprinkle the fillet with the Parmesan cheese, parsley, and paprika, cover the skillet, and cook another 5 minutes or until the fish flakes when lifted with a fork. serve immediately.

May also prepare fish in the broiler,  5 minutes for sole, 2 or 3 minutes longer for thicker fish.

makes 4-6 servings

by The Healthy Gourmet, c. 1996.

Happy Saturday, Cheddar corn muffin

Cheddar

corn muffin

Cornmeal is a staple that has been used in cooking since first a colony here in the U. S. The best cornmeal to buy is stoneground , undegerminated cornmeal ( corn is not stripped of its nutritious germ). It is found in boxes in the supermarket. Enjoy your time in the grocery store, and read all the boxes/ packages that has been supplied. My usual method for purchase is to buy what is on sale, but first priority is to choose the most nutritious!!!
Store cornmeal in a cool, dry place and use within 1 to 2 months. In the summer months, keep refrigerated. Yellow cornmeal is more common than white have slightly more protein and vitamin A. There are other types, not mentioned here.

Cheddar corn muffins

3/4 cup whole wheat flour

3/4 corn meal

1/4 cup unbleached white flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 eggs beaten

2 tablespoons honey

1/4 cup margarine melted

1 cup buttermilk or plain yogurt

1 cup grated Cheddar cheese

1/2 cup corn kernels , optional

Preheat oven to 375 degrees.

Combine first six ingredients in a mixing bowl . In a smaller bowl, combine remaining ingredients and mix thoroughly . Add the wet ingredients to dry and stir to combine. Pour into oiled muffin cup/12 cup muffin pan.
Bake for 12 to 15 minutes or until a toothpick inserted into the center comes clean, to test for done ness.

Makes: 1 dozen.

Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

Polynesian Burgers

Polynesian Burgers

Alright, so it’s is officially summer, the 2nd day and my mind is conjuring up all kinds of cool, fun menu ideas.  Burgers seem to be one of the favorites among Americans for picnic food.

If your are like me,with ketchup and pickle relish as the  “de-riguer” ,taste-bud loving choice,  in this recipe, how about stepping beyond your  comfort zone for a different taste with your burger!

This recipe has an Twist in taste  with and Island flair.

1 1/2 pound ground turkey

1/2 cup dry breadcrumbs ( or make your own fresh from leftovers ends of bread)

1 Tbsp lite soy sauce

1/2 tsp ginger

1 (9 oz.) jar ( 1 c.) prepared sweet and sour sauce

1 ( 8 oz. ) can crushed pineapple in it’s own juice, drained

6 sandwich buns ( I like whole grain )

Heat your grill. ( outdoors- or use grill pan on your gas indoor stove.) In a large bowl, combine turkey, bread crumbs, soy sauce,ginger and 1/4 cup of the sweet and sour sauce; mix gently.   Shape into patties.

When read to barbecue, oil grill rack.   Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 9 to 13 minutes or until no longer pink , turning once.

In a small saucepan, combine remaining sweet and sour sauce with crushed pineapple.   Cook and stir over medium-high heat until thoroughly heated.   Serve burgers on sandwich buns with sauce.

Yield 6 sandwiches

Resources:

Recipe book found at a church market sale.

International Foods Program , 1994 Clifton “Success” High School Project Cookbook

Yields 6 sandwiches

update: August 8,2015

Hello, how are you in the blog world? Please add your comments below.  I am adding the meal categories, breakfast, lunch and dinner to become more searchable on Search engines, for example, Google, Bing.

Barbecue Sauce and the fun of visiting small towns with quaint book shops

A pretty view through the lace curtain at a quaint book shop in Cranbury, N.J.

A pretty view through the lace curtain at a quaint book shop in Cranbury, N.J.

It’s Friday, and I’m thinking BBQ for the weekend as in Pork spare ribs,  and some home-made barbecue sauce.  Spring is here in , yet in the Northeast, the temperatures are still quite chilly.   This is funny. While I still need some kind of hat, I can’t bear to put on my winter red hat; today, I’ve got to bring down some of my collection of baseball caps, something to cover my head, yet not quite a summer hat.   You , know those, wide-brimmed , straw or fabric hats.

Wishing on wearing once again, my warm weather  collection of short sleeve tees, my favorites, the “Life is Good”  in a couple of weeks perhaps.

Let’s get cooking!!!!

Barbecue Sauce

1 cup ketchup

1/2 cup cider vinegar

1 tsp sugar

1 tsp chili powder

1/8 tsp salt

1/4 cup water

3 stalks celery, chopped (perhaps dices)

2 bay leaves

1 clove  garlic, chopped

2 Tbsp chopped onion

4 TBSP butter

4 TBSP Worcestershire sauce

1 Tablespoon paprika

Dash of black pepper

Combine all ingredients and bring to a boil.  Simmer about 15 minutes.  Remove from heat and strain.

Recipe from:

Cookbook: “This Little Higgy went to marke#

This cookbook has an intriquing Introduction,

” The Higginbottom ancestors immigrated over time to Water Valley , Mississippi from England by way of Barbados, Virginia. They fought in the Revolutionary and Civil Wars and by 1870 were ready to head west.  By 1880 , most of the family of John Higginbottham and wife Lucy Ann and their twelve children had arrived and settled in Dublin, Texas. ”

Note: A nice outing, is visiting a used book sale, or flea market.  My hobby is to keep a sharp eye out for things “Made in the USA” , cookbooks included.  I like to learn about other parts of the country and what their ancestors prepared.  Another book , I came across, is a Southern recipe book,  I enjoy reading through those pages. I discovered this cook book while I was at the Cranbury bookshop, a quaint book shop set up in a very old 1800’s style house.  Although a little chilly for an old house, bring a sweater along with you , so you can pull up a chair, and browse through the pages of a book  or two.  There are nooks a cranny’ by the windows with  chairs set up for your to sit and read.

Well, a picture is better, if I can't take them all home!

Well, a picture is better, if I can’t take them all home!

IMG_9640

Unconventional Corn bread using Cream style corn

Unconventional Cornbread.

I like to have a well-stocked pantry.  Cans of corn, is something I have on hand, well, it was right there, is what I said last week, when we were making a quick dish of noodles with sweet red and green pepper strips. Oh, let’s move on.

This cornbread is rich with cheese and bacon, and flavored with onion and green pepper. A bit of cream style corn gives it its moistness..

3 strips of bacon

1/1/2 cups yellow cornmeal

1/2 cup all purpose flour

1 Tablespoon baking powder

1 tsp salt

2 eggs

1 1/4 cups milk

3/4 cup shredded sharp cheddar cheese

1/2 cup vegetable oil

1/2 cup canned cream style corn

1 small onion finely minced

2 Tablespoons finely minced green bell pepper.

Preheat oven to 350 degrees F. Lighly oil a 10 inch round cake pan and place in oven to heat.  Fry the bacon until very crisp, drain on absorbant paper ( paper towls), and crumble finely.   Meanwhile , prepare the batter, In a medium bowl, combine the cornmeal, flour, baking powder, and salt.  In another mixer bowl, beat the eggs slightly, and add the remaining ingredients and mix.  By hand stir in the dry ingredients , just until blended.  Por the batter into the hot pan. Bake 30 minutes.  Cut into 8 wedges and serve immediately with butter.

Resources:

This is among one of the many cookbooks that my mother collected and bought over the years while working at a Book Publishing Company.  She is retired ,and still has the tote bag with the the cats, ” Baker and Taylor:

Cookbook:  “Cooking from Quilt Country”, from Amish and Mennonite Kitchens.1980.

p. 104.

Update: August 8,2015

Good morning world, and welcome. I’d love for you to join me in your favorite cup of brew, perhaps sit down in your comfy space, perhaps near a window or out on your porch. I

am updating many posts in the tags and categories section hoping to become more searcheable.

As always, your comments are most welcome!!

Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

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