Thursday, May 20, 2010

Salmon Fish and Chips

We had this salmon fish and chip meal twice this week! DH requested it and since he is barely walking from his knee surgery, I am a sucker to give him whatever he wants for dinner.

2-3 Salmon fillets, skin removed and cut into fish stick sized pieces
2 pieces of bread
1/4 cup Parmesan cheese
1 egg white
1/3 cup flour seasoned with salt and pepper
Old Bay Seasoning
2 Russet Potatoes
Your Favorite spice combo for fries

Pre-heat oven to 450 degrees. Peel and cut potatoes into fry sized pieces.

Soak potatoes in cold water for 5 minutes. Drain, rinse and pat dry.

Season the fries with 1 teaspoon EVOO and 1/2 to 1 teaspoon each of your favorite spices. I used 1/2 teaspoon lite salt, 1 teaspoon each of garlic powder, Italian seasoning, and my favorite spice smoked paprika.

Put fries on baking sheet sprayed with cooking oil and put in the oven for 15 minutes, remove after 15 minutes and flip over. (You will add your fish at this point) Cook for 15 more minutes, checking after 10 minutes.

Dry salmon pieces and sprinkle with Old Bay seasoning.

Prepare breading by pulverizing 2 pieces of bread in a food processor to a crumb consistency.

To the bread crumbs add the Parmesan cheese.

Set up bowls for breading the salmon. Put the seasoned flour in one bowl, then the egg white, then the bread crumbs.

Dip salmon in flour, shake of excess flour.

Dip in egg white, shake of excess.

Toss salmon in bread crumbs and put on a baking sheet sprayed with cooking spray.

Finish breading remaining pieces.

Cook fish for about 15 minutes, flipping over half way through cooking.

Dipping Sauce:
2 Tablespoons lite Mayo
1 teaspoon lemon juice
1/2 pickle minced
1 teaspoon pickle juice
1-2 teaspoons Dijon mustard

Put all ingredients into a bowl, mix well and chill until ready to serve.

The fries and fish should finish cooking about the same time, this is so delicious!

Wednesday, May 19, 2010

Ham and Bean Soup

This is one of my favorite comfort food meals. I am a huge soup lover and this is such an easy and quick homemade soup.

1 cup chopped onion
1 cup chopped celery (about 3 ribs)
1 cup chopped carrots (about 2 carrots)
1/2 to 1 cup of diced ham
4 cups of chicken broth
2 cans of white beans, drained and rinsed
Bay Leaves

Sauté onions until softened.

Add celery and carrots to the onions.

Add broth, ham and bay leaves to pot. Bring to a boil. Reduce heat and simmer for 10 minutes covered.

Add drained beans and simmer to warm them through.

Add a bit of cold water to a tablespoon of cornstarch and add to soup to thicken.

For a smoky flavor add a few drops of liquid smoke to the soup before serving.

I served this with some gorgeous, fresh, steamed broccoli.

The left overs are so good and this freezes well too. 

Tuesday, May 18, 2010

Mexican Pie

I accredit some of my food creations to my craving. The other day I was craving Mexican food, but wanted a casserole type of food. I came up with this recipe and DH named it Mexican Pie. He loved it too!

TVP or ground meat
1/2 Chopped onion
Black Beans and broth (or refried beans)
Sour cream (or greek yogurt)
4 Tortillas

Sauté 3 or 4 cloves of minced garlic in a teaspoon of olive oil. 

Drain and rinse one can of black beans.


Puree beans in a food processor, adding broth or water to keep the blades moving smoothly.

Add pureed beans, one can chicken broth or 1.5 cups of water to sautéed garlic. Keep over medium heat and reduce to refried bean texture. (These are delicious!)

In an other skillet, softened onions then add reconstituted TVP or ground meat. 

Cook and add taco seasoning and season to your taste.

Heat and slightly crisp tortilla shells in skillet or over gas burner.

Spray baking pan with cooking spray. Time for layering, first add tortilla shell and spread with 
homemade beans.

Top beans with onion and taco mix.

Dallop small teaspoons of salsa and sour cream.

Repeat the layering process with all 4 tortillas.

DH pointed out at this part of the recipe, that this dish had so much fiber and suggested we top with a little bit of cheese. I used about 1 tablespoon of extra sharp cheddar to top the dish.

Now cover with foil, and bake at 350 for 30 minutes. After 30 minutes, remove foil and back another 5-10 minutes. 

Slice into 4 pieces, top with olives and cilantro. ENJOY!

Monday, May 10, 2010

Cinco De Mayo

DH and I had a wonderful Cinco De Mayo meal this year. 

We used a great marinade recipe found here along with a few tablespoons of our favorite fajitas seasoning.

We grilled the steak over charcoal.

Meanwhile inside the house...

I cut corn tortillas into strips and baked at 350 for 8 minutes each side. 

This makes delicious, crunchy homemade chips.

We grilled tortilla shells for our tacos over the gas burner until warm.

Then cut the well rested meat into strips.

I prepared the rest of the taco fixings including: Fresh guacamole, picadillo, cilatantro, limes, olives and sour cream.

We had our favorite Mango Margaritas too!

Ole! A fantastic Mexican Celebration!

Saturday, May 1, 2010

Steamed TVP Pot Stickers

I have been enjoying my experimental cooking using TVP. This is one of  my favorite was to use it in cooking so far.

1/2 cup TVP
1/4 cup hot water
1/2 tsp. grated or minced ginger
1 clove garlic, minced
2 Tbs. green onions, minced
2 tsp. low-sodium soy sauce
2 Tbs. roasted red pepper, minced
Pepper to taste
Mini Wonton wrappers

Mix the TVP and water to reconstitute. Add the rest of the ingredients and mix well.

Fill each wonton wrapper with about 1 rounded teaspoon of the mix, using water to seal the edges and fork to crimp the sides.

Steam for about 5 minutes, flipping over half way through cooking time.

This recipe makes about 20 dumplings.

A Few Notes:  

1) If you use a metal steamer like I do, spray with cooking spray before you cook the pot stickers to prevent them from sticking to the pan.

2) Work in batches and keep pot stickers warm in the oven on low heat. Keep covered.

3) This is a recipe for a quick dipping sauce
2 Tbs. water
2 tsp. low-sodium soy sauce
1/4 tsp. grated or minced ginger
Combine ingredients and mix well.

4) I served these tasty treats with Miso soup and brown fried rice.