2 pounds rainbow trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped
Preheat the oven's broiler.
Lightly coat the rack of a broiler pan with nonstick cooking spray.
Rinse the fish and pat it dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.
Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.
Monday, March 3, 2008
Peas and Carrots Rice
by Rachel Ray
1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped
In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. S tir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped
In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. S tir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.
Greek Lemon Chicken
4 chicken breast, bone-in
1 red onions cut in wedges
8oz fresh whole mushrooms
1 red pepper, sliced
2-3 potatoes cut in wedges
1/4 C lemon juice
2 garlic cloves, pressed
2 tbsp olive oil
3/4 tsp salt
1/8 tsp black pepper
2 tsp dried oregano
lemon cut in wedges
Preheat oven to 400 degrees F. Combine juice, oil, garlic, salt, pepper and oregano. Place veggies and 1/2 juice mixture in 9x13 pan and toss. Place chicken on top and brush with remaining juice mixture. Bake one hour, brushing with pan juices after 30 minutes.
1 red onions cut in wedges
8oz fresh whole mushrooms
1 red pepper, sliced
2-3 potatoes cut in wedges
1/4 C lemon juice
2 garlic cloves, pressed
2 tbsp olive oil
3/4 tsp salt
1/8 tsp black pepper
2 tsp dried oregano
lemon cut in wedges
Preheat oven to 400 degrees F. Combine juice, oil, garlic, salt, pepper and oregano. Place veggies and 1/2 juice mixture in 9x13 pan and toss. Place chicken on top and brush with remaining juice mixture. Bake one hour, brushing with pan juices after 30 minutes.
Monday, March 19, 2007
Cajun Fish
This recipe was originally for salmon, but I have used it for whatever fish we have... sole, haddock. I have also used it on chicken! Very tasty!
3 tablespoons butter
3 tablespoons Cajun seasoning
3 cloves garlic, pressed
3/4 cup vermouth (or use balsamic vinegar and apple juice mixed, half and half)
6 4-ounce fish fillets
Lemon wedges
In a large skillet over medium high heat, melt half the butter. Add the fish and brown on each side about, 2 minutes per side. Remove fish and keep warm. Add remaining butter to the pan and add Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Then add the vermouth and cook for 3 minutes or so, again stirring constantly. Add fish back to the pan and cook until fish flakes when tested with a fork. Serve with lemon wedges.
3 tablespoons butter
3 tablespoons Cajun seasoning
3 cloves garlic, pressed
3/4 cup vermouth (or use balsamic vinegar and apple juice mixed, half and half)
6 4-ounce fish fillets
Lemon wedges
In a large skillet over medium high heat, melt half the butter. Add the fish and brown on each side about, 2 minutes per side. Remove fish and keep warm. Add remaining butter to the pan and add Cajun seasoning and garlic. Cook for 2 minutes, stirring constantly. Then add the vermouth and cook for 3 minutes or so, again stirring constantly. Add fish back to the pan and cook until fish flakes when tested with a fork. Serve with lemon wedges.
Sunday, February 18, 2007
Baked Tilapia
6 tilapia fillets Salt and pepper to taste
1/2 cup butter, melted
Juice of one lemon
1/2 medium onion, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons fresh parsley
Preheat oven 350 degrees.
Salt and pepper fish and place in a greased 8 X 8 baking dish.
In a small bowl, mix together butter, lemon juice, onion, Worcestershire sauce and parsley.
Pour this mixture over fish and bake for 30 minutes.
1/2 cup butter, melted
Juice of one lemon
1/2 medium onion, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons fresh parsley
Preheat oven 350 degrees.
Salt and pepper fish and place in a greased 8 X 8 baking dish.
In a small bowl, mix together butter, lemon juice, onion, Worcestershire sauce and parsley.
Pour this mixture over fish and bake for 30 minutes.
Veg-Beef Soup
leftover roast beef, chopped
1 onion chopped
2 cloves garlic, pressed
2 cups of bagged shredded cabbage (coleslaw mix)
1 16-ounce bag frozen mixed vegetables
4 cups V8 juice (can use the no salt added version)
1 14.5-ounce can diced tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano
salt and pepper to taste
In a crock pot, layer the coleslaw mix, frozen mixed vegetables, chopped roast beef, V8 juice, un-drained tomatoes, Worcestershire sauce, oregano, salt
and pepper.
Cover and cook on low for 8-10 hours or on high for 4 to 5 hours.
1 onion chopped
2 cloves garlic, pressed
2 cups of bagged shredded cabbage (coleslaw mix)
1 16-ounce bag frozen mixed vegetables
4 cups V8 juice (can use the no salt added version)
1 14.5-ounce can diced tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano
salt and pepper to taste
In a crock pot, layer the coleslaw mix, frozen mixed vegetables, chopped roast beef, V8 juice, un-drained tomatoes, Worcestershire sauce, oregano, salt
and pepper.
Cover and cook on low for 8-10 hours or on high for 4 to 5 hours.
Monday, February 5, 2007
Bean Salad Wraps
6 large flavoured or plain flour tortillas
1 can black beans, rinsed and drained
1/2 C chopped red sweet pepper
about half large English cucumber
2 tbsp snipped fresh cilantro
1/3 C mayonnaise or Miracle Whip (light works)
1 tbsp lime juice
1 - 2 tsp hot pepper flakes
Mix together all the filling ingredients. Can be made ahead. Then fill your tortillas whatever way works best for you. This is very yummy, and very filling.
1 can black beans, rinsed and drained
1/2 C chopped red sweet pepper
about half large English cucumber
2 tbsp snipped fresh cilantro
1/3 C mayonnaise or Miracle Whip (light works)
1 tbsp lime juice
1 - 2 tsp hot pepper flakes
Mix together all the filling ingredients. Can be made ahead. Then fill your tortillas whatever way works best for you. This is very yummy, and very filling.
Sunday, December 3, 2006
Grandma's Kid Friendly Chili
1 1/2 lbs ground beef, browned
1 can kidney beans
1 can romano beans
3 cans tomato soup
1/2 cup hot salsa
2 tbsp chili powder (or less)
Mix everything together and heat thoroughly. Let simmer for best flavour. You can add chopped onion and peppers. But it is good without this stuff if you have picky eaters.
1 can kidney beans
1 can romano beans
3 cans tomato soup
1/2 cup hot salsa
2 tbsp chili powder (or less)
Mix everything together and heat thoroughly. Let simmer for best flavour. You can add chopped onion and peppers. But it is good without this stuff if you have picky eaters.
Chicken Parmigiana
6 boneless chicken breast, pounded thin
2 eggs
bread crumbs
oil
1 or 2 jars spaghetti sauce
shredded mozzarella
Dip pounded chicken breasts in egg and then crumbs. Fry in hot oil until browned. Spread a little sauce in the bottom of baking dish. Place chicken breasts on top. Top with mozzarella and more spaghetti sauce. If serving over noodles, use lots of sauce. Or you can serve with less sauce with other side dishes. Bake at 350 F for 45 minutes or until cooked through.
YUM.
2 eggs
bread crumbs
oil
1 or 2 jars spaghetti sauce
shredded mozzarella
Dip pounded chicken breasts in egg and then crumbs. Fry in hot oil until browned. Spread a little sauce in the bottom of baking dish. Place chicken breasts on top. Top with mozzarella and more spaghetti sauce. If serving over noodles, use lots of sauce. Or you can serve with less sauce with other side dishes. Bake at 350 F for 45 minutes or until cooked through.
YUM.
Shepherd's Pie
No actual recipe.
about 1 1/2 ground beef, browned
I add some worcestershire sauce and onion flakes to meat as it cooks.
In a bowl, mix one can tomato soup, and one can peas and carrots. Add meat. Spread into baking dish. Top with hot mashed potatoes and spread evenly. Bake at about 350 F for 45 minutes.
I make this ahead, first thing in the morning, and keep refrigerated until time to bake.
about 1 1/2 ground beef, browned
I add some worcestershire sauce and onion flakes to meat as it cooks.
In a bowl, mix one can tomato soup, and one can peas and carrots. Add meat. Spread into baking dish. Top with hot mashed potatoes and spread evenly. Bake at about 350 F for 45 minutes.
I make this ahead, first thing in the morning, and keep refrigerated until time to bake.
Garlic Beef Enchiladas
1 lb ground beef
1 onion chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp sage
1 can (14.5oz) stewed tomatoes
4-6 garlic cloves, minced
1/3 C margarine
1/2 C flour
1 can (14.5oz) beef broth
1 can (15oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp sage
1/2 tsp salt
10 7 inch flour tortillas
2 C shredded colby-jack cheese
In saucepan, over medium heat, cook beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in margarine until tender. Stir in flour until blended. Gradually stir in broth, bring to a boil. Cook and stir for two minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into ungreased 9x13 baking dish. Spread about 1/4 cup beef mixture down the centre of each tortillas; top with 1 to 2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 F for 30 to 3 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer. 4 to 6 servings.
1 onion chopped
2 tbsp flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp sage
1 can (14.5oz) stewed tomatoes
4-6 garlic cloves, minced
1/3 C margarine
1/2 C flour
1 can (14.5oz) beef broth
1 can (15oz) tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp sage
1/2 tsp salt
10 7 inch flour tortillas
2 C shredded colby-jack cheese
In saucepan, over medium heat, cook beef and onion; drain. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in margarine until tender. Stir in flour until blended. Gradually stir in broth, bring to a boil. Cook and stir for two minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into ungreased 9x13 baking dish. Spread about 1/4 cup beef mixture down the centre of each tortillas; top with 1 to 2 tbsp cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake at 350 F for 30 to 3 minutes. Sprinkle with remaining cheese and bake uncovered for 10 minutes longer. 4 to 6 servings.
Make Ahead Spinach Manicotti
1 carton (15oz) ricotta cheese
1 package (10oz) frozen chopped spinach, thawed & squeezed dry
1 1/2 C shredded mozzarella, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced fresh parsley
1/2 tsp onion powder
1/2 tsp pepper
1/8 tsp garlic powder
2 jars (28oz each) spaghetti sauce
1 1/2 C water
1 package (8oz) manicotti shells
In large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan, egg, parsley, onion powder, pepper, and garlic powder. Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13 baking dish. Stuff uncooked manicotti with spinach mixture, arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozza and parmesan. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered, at 350 F for 40 to 50 minutes. 6 to 8 servings
1 package (10oz) frozen chopped spinach, thawed & squeezed dry
1 1/2 C shredded mozzarella, divided
3/4 C parmesan cheese, divided
1 egg
2 tsp minced fresh parsley
1/2 tsp onion powder
1/2 tsp pepper
1/8 tsp garlic powder
2 jars (28oz each) spaghetti sauce
1 1/2 C water
1 package (8oz) manicotti shells
In large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup parmesan, egg, parsley, onion powder, pepper, and garlic powder. Combine the spaghetti sauce and water; spread 1 cup sauce in an ungreased 9x13 baking dish. Stuff uncooked manicotti with spinach mixture, arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozza and parmesan. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered, at 350 F for 40 to 50 minutes. 6 to 8 servings
Sausage Rice Casserole
1 C long grain rice
1 C chopped onion
1/2 tsp salt
2 C boiling water
5 or 6 hot Italian sausages, sliced and browned
10 oz can tomato soup
10 oz milk
1 C grated cheddar cheese
Cook rice and onion in salt and boiling water for about 20 minutes until tender and water is absorbed. Slice sausage into rounds and fry until browned. Whisk soup and milk together until smooth. Layer rice and sausage into casserole dish. Pour soup mixture over top. Sprinkle with cheese. Bake in 350 F oven for 35 to 45 minutes until bubbly hot. Serves 4 to 6.
I have been adding a can of corn to the rice to make the casserole go a bit further.
1 C chopped onion
1/2 tsp salt
2 C boiling water
5 or 6 hot Italian sausages, sliced and browned
10 oz can tomato soup
10 oz milk
1 C grated cheddar cheese
Cook rice and onion in salt and boiling water for about 20 minutes until tender and water is absorbed. Slice sausage into rounds and fry until browned. Whisk soup and milk together until smooth. Layer rice and sausage into casserole dish. Pour soup mixture over top. Sprinkle with cheese. Bake in 350 F oven for 35 to 45 minutes until bubbly hot. Serves 4 to 6.
I have been adding a can of corn to the rice to make the casserole go a bit further.
Crock Beef Stew
No official recipe for this either.
I use a package of stewing beef. I am guessing it might be a pound and a half. I cut the pieces smaller than they come.
Peeled potatoes, carrots, celery, onion... just whatever feels right. Maybe 5 or 6 potatoes, two celery stalks, one onion, as many carrots as you like. Chop them all up and throw them in the crock with the beef.
I sometimes add some frozen peas or corn or leftover veggies that are lurking in the fridge.
Add a couple packets of beef bouillion, and just a bit of water... maybe 1/4 cup. Set on low or high until all is tender and smells so good.
Depending on the potatoes you use, you may not need to add any cornstarch to thicken the gravy. If it is not to your liking... mix maybe two heaping tablespoons of cornstarch in a little cold water and add to stew. Let simmer a little until thickened.
I serve this with bread or biscuits
I use a package of stewing beef. I am guessing it might be a pound and a half. I cut the pieces smaller than they come.
Peeled potatoes, carrots, celery, onion... just whatever feels right. Maybe 5 or 6 potatoes, two celery stalks, one onion, as many carrots as you like. Chop them all up and throw them in the crock with the beef.
I sometimes add some frozen peas or corn or leftover veggies that are lurking in the fridge.
Add a couple packets of beef bouillion, and just a bit of water... maybe 1/4 cup. Set on low or high until all is tender and smells so good.
Depending on the potatoes you use, you may not need to add any cornstarch to thicken the gravy. If it is not to your liking... mix maybe two heaping tablespoons of cornstarch in a little cold water and add to stew. Let simmer a little until thickened.
I serve this with bread or biscuits
Sesame Salmon
1/4 cup sesame oil
3 tablespoons soy sauce
1-2 limes, juiced (2-3 tablespoons)
1-2 cloves garlic, pressed
3 green onions, chopped
6 salmon fillets
Preheat oven to broil.
In a plastic zip lock bag, mix together the sesame oil and soy sauce.
Squeeze the limes till you get 2-3 tablespoons of lime juice. Add the
lime juice, garlic and onions to the plastic bag.
Place the fish in the bag and marinate in the refrigerator for at least 30
minutes or up to 3 hours. If you choose to do this the night before,
remove fish from the marinade into a fresh bag and refrigerate overnight.
Discard marinade.
Place salmon fillets skin side down on broiler pan.
Set broiler pan about 4 or 5 inches from heating element and cook salmon
till done, about 10 minutes per inch, so figure your time accordingly and
watch it... your broiler could operate hotter and faster. Salmon
is done when it flakes easily with a fork and is light pink in color.
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