Wherein I actually do not cook something with a heavy cream sauce...
LEMON GARLIC FISH
1 pound white fish filets (sole, cod, walleye, tilapia, etc)
2 TBSP butter
Juice of 1 lemon
2 cloves garlic, crushed
Lemon pepper seasoning
1/4 cup (or one handful) Parmesan cheese
Fresh or dried parsley
Wash and pat dry the fish, then lay them out flat on a baking sheet. I covered mine in foil and buttered it for easy cleanup.
Melt the butter in a small bowl, then add the lemon juice, crushed garlic, and Parmesan. Spread the mixture over the fish (yes, it will ooze all over). Sprinkle with parsley.
Bake at 350 degrees F for 15 to 20 minutes (or until a knife makes the fish flake so you know it's done). It will take longer for thicker fillets. You can crank on the broiler to give the cheese a bit of bubbly brownness if you like.
Serve with steamed rice and asparagus or broccoli hollandaise.
This can be prepared in less than 30 minutes. Always a good thing!
dysonrules - Commander of Food
Chocolate is life.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, April 11, 2011
Tuesday, September 7, 2010
RECIPE POST #5
PSEUDO PAELLA
This recipe evolved from an Australian recipe entitled "Paella" and it now bears little resemblance to either the original recipe or actual paella, but we still call it paella in my house. It was my picky daughter's favourite food for many years and she still loves it.
1 tbsp olive (or vegetable) oil
1/2 yellow (or sweet) onion, diced
1 clove garlic
1 pound lean pork loin, diced
1/2 pound kielbasa or smoked sausage, diced
1 28oz can stewed, crushed or diced tomatoes, undrained
1 cup long grain rice, uncooked
1 cup water
1/2 cup cooking sherry
1 cup frozen peas (optional)
In large (lidded) skillet, heat oil and saute the onion until slightly soft, then toss in the pork cubes. Cook until done and then add the sausage and garlic. Saute another minute or two and add the tomatoes, rice, and water. Cover and simmer for 20 minutes, checking occasionally to add more water, if necessary.
When the rice is tender and most of the liquid is gone, add the sherry and peas and stir well. Turn off the heat and let it sit until the peas are heated through, which takes about ten minutes. For pea haters, you can serve them a bowl before adding the veggies. You can thaw them ahead of time, if you like, but I'm lazy and I've never had them fail to defrost in the hot mixture.
Add salt and pepper to taste.
This recipe evolved from an Australian recipe entitled "Paella" and it now bears little resemblance to either the original recipe or actual paella, but we still call it paella in my house. It was my picky daughter's favourite food for many years and she still loves it.
1 tbsp olive (or vegetable) oil
1/2 yellow (or sweet) onion, diced
1 clove garlic
1 pound lean pork loin, diced
1/2 pound kielbasa or smoked sausage, diced
1 28oz can stewed, crushed or diced tomatoes, undrained
1 cup long grain rice, uncooked
1 cup water
1/2 cup cooking sherry
1 cup frozen peas (optional)
In large (lidded) skillet, heat oil and saute the onion until slightly soft, then toss in the pork cubes. Cook until done and then add the sausage and garlic. Saute another minute or two and add the tomatoes, rice, and water. Cover and simmer for 20 minutes, checking occasionally to add more water, if necessary.
When the rice is tender and most of the liquid is gone, add the sherry and peas and stir well. Turn off the heat and let it sit until the peas are heated through, which takes about ten minutes. For pea haters, you can serve them a bowl before adding the veggies. You can thaw them ahead of time, if you like, but I'm lazy and I've never had them fail to defrost in the hot mixture.
Add salt and pepper to taste.
Sunday, September 5, 2010
RECIPE POST #4
STEAK TACOS!
I make these very frequently, mainly because it's my daughter's favorite food. The most labor-intensive part is slicing the meat. Find someone to do that for you and this chore is easier. :D
1 pound sirloin steak (or whatever sort you like - the tenderer the better, obvs.)
1 tablespoon yellow mustard (the type you put on hot dogs - no, really!)
1 tablespoon packaged taco seasoning
1/4 teaspoon dried oregano
Slice the steak very thin and toss it into a bowl. Add the mustard, taco seasoning, and oregano. Mix well. (I normally use my hands for maximum coatage.)
Let that sit for at least 35 minutes to marinate.
(While that's sitting, I will sometimes fry corn tortillas into taco shells.)
Heat a skillet with 1 tablespoon of cooking oil. Fry the meat about a handful at a time until just brown - don't overcook or it will be tough and chewy. Put the cooked pieces into a serving dish and fry the next bit. (Too keep it hot, you can put the bowl into a "warm" oven, just make sure you use an oven-safe bowl. :D)
When the steak is completely cooked, add a bit more oil to the pan and saute some onion slices.
Serve on warmed corn or flour tortillas, topping with your choice of salsa.
Honestly, you can add whatever you like to these, although I seldom add anything but avocado slices or sometimes a squeeze of lime if I have limes handy. They are just as good with added cheese, lettuce, tomato, and sour cream.
Alternative: If you use fajita seasoning to marinate with and add some green peppers to the onions, you can turn it into fajitas, instead...
I make these very frequently, mainly because it's my daughter's favorite food. The most labor-intensive part is slicing the meat. Find someone to do that for you and this chore is easier. :D
1 pound sirloin steak (or whatever sort you like - the tenderer the better, obvs.)
1 tablespoon yellow mustard (the type you put on hot dogs - no, really!)
1 tablespoon packaged taco seasoning
1/4 teaspoon dried oregano
Slice the steak very thin and toss it into a bowl. Add the mustard, taco seasoning, and oregano. Mix well. (I normally use my hands for maximum coatage.)
Let that sit for at least 35 minutes to marinate.
(While that's sitting, I will sometimes fry corn tortillas into taco shells.)
Heat a skillet with 1 tablespoon of cooking oil. Fry the meat about a handful at a time until just brown - don't overcook or it will be tough and chewy. Put the cooked pieces into a serving dish and fry the next bit. (Too keep it hot, you can put the bowl into a "warm" oven, just make sure you use an oven-safe bowl. :D)
When the steak is completely cooked, add a bit more oil to the pan and saute some onion slices.
Serve on warmed corn or flour tortillas, topping with your choice of salsa.
Honestly, you can add whatever you like to these, although I seldom add anything but avocado slices or sometimes a squeeze of lime if I have limes handy. They are just as good with added cheese, lettuce, tomato, and sour cream.
Alternative: If you use fajita seasoning to marinate with and add some green peppers to the onions, you can turn it into fajitas, instead...
Tuesday, August 31, 2010
RECIPE POST #3
SPAGHETTI
Okay, this is a tough one for me because I never make it the same way twice. It totally depends on what I have in the cupboard or what I’m in the mood for. But here are a few basics to start with.
1 pound ground beef (or ground whatev you like)
1/2 pound ground Italian sausage
1 or 2 cloves garlic
Mushrooms (optional)
Onions (optional)
Bell Pepper – capsicum (optional)
Now, normally I will brown the meat together until it’s well cooked, drain off the grease, and then add the garlic for a bit. If you like onion and peppers in yours (which I do NOT) add them when the meat is done and cook until they are a bit tender. You can also throw whatever other veggies you like in there, such as diced zucchini. I usually don’t bother with the mushrooms unless I happen to have some.
To make it vegetarian, just use a bit of olive oil and toss in the garlic and a pile of veggies. I would probably use carrots, peppers, zucchini, and fifty billion mushrooms because I like them.
Now, on to the sauce. Here is where it gets fun.
Traditional:
1 can tomato sauce (15 oz)
1 can Italian style diced tomatoes (15 oz)
1 can tomato paste (8 oz)
A whole lotta seasonings like:
Basil
Oregano
Rosemary
Salt
Pepper
(I normally use dried, but if you can get the fresh stuff it’s SO MUCH BETTER.) Um, I just kind of toss it in a teaspoonish glop at a time until I like the taste. Let it cook down a bit before tasting! The flavours take about fifteen minutes to blend.
Lazy:
Buy a jar of Ragu® Chunky Garden Combination sauce
Add a can of Italian Style Diced Tomatoes
VOILA.
Really, I’ve never seen the need to add seasoning to that one. I really like it. I’ve tried forty gobillion different jarred sauces and that one is still my fav. Do not buy Ragu Meat sauce. It is VILE.
Even Lazier:
Buy McCormick’s Spaghetti Sauce packet and add the stuff it says to on the back.
I think it’s a can of sauce and a can of paste. Pretty easy and tastes surprisingly good, especially when you get bored with the methods above and want a change.
AND if you get bored with that, you can always take the meat, toss it into a bowl, add some minced garlic, minced onion (or dried onion flakes – I love those) and bread crumbs and shape them into meatballs before browning them and adding the sauce. If you hate cooking meatballs in the skillet (like me) you can put them into a baking dish and bake them first. Much easier, but then you have another pan to clean up, unless you’re lucky and can use an oven-safe skillet.
ALSO if you really want to switch it up, you can skip the ground meat and brown some chicken breasts in a bit of olive oil. Add whichever tomato sauce method you choose, let it simmer for about 30 minutes, and top each chicken breast with a handful of mozzarella cheese and some Parmesan. Easy and awesome alternative to regular spaghetti.
SERVE ALL OF THE ABOVE OPTIONS OVER COOKED SPAGHETTI NOODLES. Obviously. :D Also, if you can stand to part with it, about a quarter of a glass of red wine is really good tossed into your sauce.
Okay, this is a tough one for me because I never make it the same way twice. It totally depends on what I have in the cupboard or what I’m in the mood for. But here are a few basics to start with.
1 pound ground beef (or ground whatev you like)
1/2 pound ground Italian sausage
1 or 2 cloves garlic
Mushrooms (optional)
Onions (optional)
Bell Pepper – capsicum (optional)
Now, normally I will brown the meat together until it’s well cooked, drain off the grease, and then add the garlic for a bit. If you like onion and peppers in yours (which I do NOT) add them when the meat is done and cook until they are a bit tender. You can also throw whatever other veggies you like in there, such as diced zucchini. I usually don’t bother with the mushrooms unless I happen to have some.
To make it vegetarian, just use a bit of olive oil and toss in the garlic and a pile of veggies. I would probably use carrots, peppers, zucchini, and fifty billion mushrooms because I like them.
Now, on to the sauce. Here is where it gets fun.
Traditional:
1 can tomato sauce (15 oz)
1 can Italian style diced tomatoes (15 oz)
1 can tomato paste (8 oz)
A whole lotta seasonings like:
Basil
Oregano
Rosemary
Salt
Pepper
(I normally use dried, but if you can get the fresh stuff it’s SO MUCH BETTER.) Um, I just kind of toss it in a teaspoonish glop at a time until I like the taste. Let it cook down a bit before tasting! The flavours take about fifteen minutes to blend.
Lazy:
Buy a jar of Ragu® Chunky Garden Combination sauce
Add a can of Italian Style Diced Tomatoes
VOILA.
Really, I’ve never seen the need to add seasoning to that one. I really like it. I’ve tried forty gobillion different jarred sauces and that one is still my fav. Do not buy Ragu Meat sauce. It is VILE.
Even Lazier:
Buy McCormick’s Spaghetti Sauce packet and add the stuff it says to on the back.
I think it’s a can of sauce and a can of paste. Pretty easy and tastes surprisingly good, especially when you get bored with the methods above and want a change.
AND if you get bored with that, you can always take the meat, toss it into a bowl, add some minced garlic, minced onion (or dried onion flakes – I love those) and bread crumbs and shape them into meatballs before browning them and adding the sauce. If you hate cooking meatballs in the skillet (like me) you can put them into a baking dish and bake them first. Much easier, but then you have another pan to clean up, unless you’re lucky and can use an oven-safe skillet.
ALSO if you really want to switch it up, you can skip the ground meat and brown some chicken breasts in a bit of olive oil. Add whichever tomato sauce method you choose, let it simmer for about 30 minutes, and top each chicken breast with a handful of mozzarella cheese and some Parmesan. Easy and awesome alternative to regular spaghetti.
SERVE ALL OF THE ABOVE OPTIONS OVER COOKED SPAGHETTI NOODLES. Obviously. :D Also, if you can stand to part with it, about a quarter of a glass of red wine is really good tossed into your sauce.
RECIPE POST #2
DUMP CHILI!
This is probably the easiest recipe of all time. You'll need a crock pot, or if you plan to be home all day, a large pan that you can simmer all day without burning whatever you're cooking. You'll need:
1 pound ground beef
1 can pinto beans*
1 can black beans*
1 large jar of your fav salsa*
Brown the beef, toss it into the crock pot, and DUMP IN the other stuff. Cook on low for eight hours or on high for four.
*Now, here is the fun part. You can use ANY sort of beans you like. Kidney beans, ranch style beans, white beans, chili with beans, whatever you like. AND you can use any sort of salsa. Once I made it with peach/pineapple salsa and it had a really different, sweet flavour. The salsa determines the heat level, so use mild salsa if you don't like it spicy and HOT salsa if you like it to burn your taste buds.
I don't see why this wouldn't work without meat, although I haven't tried it. You could dump all sorts of other things in there, too.
This is probably the easiest recipe of all time. You'll need a crock pot, or if you plan to be home all day, a large pan that you can simmer all day without burning whatever you're cooking. You'll need:
1 pound ground beef
1 can pinto beans*
1 can black beans*
1 large jar of your fav salsa*
Brown the beef, toss it into the crock pot, and DUMP IN the other stuff. Cook on low for eight hours or on high for four.
*Now, here is the fun part. You can use ANY sort of beans you like. Kidney beans, ranch style beans, white beans, chili with beans, whatever you like. AND you can use any sort of salsa. Once I made it with peach/pineapple salsa and it had a really different, sweet flavour. The salsa determines the heat level, so use mild salsa if you don't like it spicy and HOT salsa if you like it to burn your taste buds.
I don't see why this wouldn't work without meat, although I haven't tried it. You could dump all sorts of other things in there, too.
Sunday, August 29, 2010
RECIPE POST #1
FOOD IS AWESOME. I cook almost every day and I love to cook, so I'll be posting my best easy/fast recipes here for everyone to enjoy. Most of them contain meat because I am carnivorous. I'll add veggie modifications if I have them. Today's recipe:
GRILLED TERIYAKI PORK CHOPS
4 Pork Chops (I prefer boneless loin chops, but any sort will work)
Salt and Pepper
1 large onion
1 can pineapple slices (I've never tried it with fresh pineapple, but YUM)
1 bell pepper (capsicum)
1 bottle Teriyaki Sauce
Aluminum foil
Preheat your grill, or set your oven to about 400 F. I usually start some white rice about the time I turn on the grill, because it takes 20 minutes and should be done about the same time as the pork chops.
Tear off a large piece of foil, probably 12 inches by 12 inches or so. Feel free to use two pieces to be sure of keeping the juice inside.
Place one chop in the center of the foil. Sprinkle with a bit of salt and pepper according to your preference. I don't use much salt and I adore pepper, so I tend to load it up with pepper.
Slice the onion into circles and place one circle atop the chop. I usually go with about 1/8 inch slices, unless it's a sweet onion and then I make it a bit thicker because I like the flavour. So the same with the bell pepper, adding a slice atop the onion. Take out a pineapple slice (or two!) and toss those atop the chop/onion/pepper stack.
Fold up the sides of the foil a bit to make a bowl because next you'll sprinkle on the teriyaki sauce. I use this amazing miso-flavoured one, but any sort will work. I use about a tablespoon of the teriyaki sauce.
Next, seal up the foil to make a nice pouch around the chop and keep everything from leaking out. Repeat this process until all of your chops are packaged up, then go and put them on a medium hot grill.
Leave them out there for 15 minutes. It should take about the same amount of time in the oven, perhaps five minutes longer to be safe. I've not tried it in the oven, so you might try it for 15 and then cut one open to see if it's fully cooked.
Take them off the grill, slap some white rice onto a dish, and carefully tear open the foil - watch the steam! Pour the juice over the rice and top with the pork chop veggie stack. With rice, this makes a full meal because you've got meat, carbs, veggies, and fruit. It's good with a side salad, too.
This is one of the healthiest recipes I own, plus it's very quick - 30 minutes tops, and is excellent for hot summer days. You can also try different sauces - I plan to try it with a Thai peanut sauce one day. I think chicken breast would be an excellent substitute for the pork, though you might reduce the cooking time by 3 minutes or so. EXPERIMENT! Remember, recipes are only guidelines.
GRILLED TERIYAKI PORK CHOPS
4 Pork Chops (I prefer boneless loin chops, but any sort will work)
Salt and Pepper
1 large onion
1 can pineapple slices (I've never tried it with fresh pineapple, but YUM)
1 bell pepper (capsicum)
1 bottle Teriyaki Sauce
Aluminum foil
Preheat your grill, or set your oven to about 400 F. I usually start some white rice about the time I turn on the grill, because it takes 20 minutes and should be done about the same time as the pork chops.
Tear off a large piece of foil, probably 12 inches by 12 inches or so. Feel free to use two pieces to be sure of keeping the juice inside.
Place one chop in the center of the foil. Sprinkle with a bit of salt and pepper according to your preference. I don't use much salt and I adore pepper, so I tend to load it up with pepper.
Slice the onion into circles and place one circle atop the chop. I usually go with about 1/8 inch slices, unless it's a sweet onion and then I make it a bit thicker because I like the flavour. So the same with the bell pepper, adding a slice atop the onion. Take out a pineapple slice (or two!) and toss those atop the chop/onion/pepper stack.
Fold up the sides of the foil a bit to make a bowl because next you'll sprinkle on the teriyaki sauce. I use this amazing miso-flavoured one, but any sort will work. I use about a tablespoon of the teriyaki sauce.
Next, seal up the foil to make a nice pouch around the chop and keep everything from leaking out. Repeat this process until all of your chops are packaged up, then go and put them on a medium hot grill.
Leave them out there for 15 minutes. It should take about the same amount of time in the oven, perhaps five minutes longer to be safe. I've not tried it in the oven, so you might try it for 15 and then cut one open to see if it's fully cooked.
Take them off the grill, slap some white rice onto a dish, and carefully tear open the foil - watch the steam! Pour the juice over the rice and top with the pork chop veggie stack. With rice, this makes a full meal because you've got meat, carbs, veggies, and fruit. It's good with a side salad, too.
This is one of the healthiest recipes I own, plus it's very quick - 30 minutes tops, and is excellent for hot summer days. You can also try different sauces - I plan to try it with a Thai peanut sauce one day. I think chicken breast would be an excellent substitute for the pork, though you might reduce the cooking time by 3 minutes or so. EXPERIMENT! Remember, recipes are only guidelines.
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