Thursday, April 3, 2014

Cilantro Lime Tilapia


I have found that Tilapia and Salmon
are crazy easy fish to cook
but there is precious little you do to 
alter the fish itself.
Most of the variety in the dishes come from
the side you serve it with or a sauce.

My tried and true method of cooking
both fish is:
brush both sides with oil
(olive or grape seed)
salt and pepper
put under broiler set on low
cook for 8 minutes.
Perfect every time.
No need to flip, just sometimes 
I will turn the pan 1/2 a turn.

I have tried dusting the fish with some other
spices and that usually works nicely.
If I'm doing Mexican I'll dust it with
cumin, 
smokey paprika
or some chiplotle chili powder.
I think some Garam Masala
for Indian flavor would be good.
The only things I would stay away from 
would be the "leafy" dried spices.
I think they would burn.

I have found a new to me blog
that is proving to be a great source of ideas.

Food Faith Fitness

Here is the link to the recipe

Note:
I cooked the fish by my method
and Honey felt the lime was a bit over powering
so maybe cut it by half.

It's 
TILAPIA,
Shanna.
;)




Wednesday, April 2, 2014

Bacon Granola

Duh!
Why wouldn't you?
I found a recipe for this but I actually like my
own granola concoction better. 
But the addition of bacon can only help, 
right?

Here is my granola formula:
 3 cups of old fashion oats
2 cups of chopped nuts
1 cup coconut
1/4 cup ground flax seed
1/4 cup coconut oil
1/4 cup agave
1 tsp. vanilla
1 tsp. cinnamon

And here's where it gets fun, 
chop some bacon and cook it till almost crisp, 
it's going to crisp up while it cooks in the granola.
Mix the bacon in with the granola, 
spread on 2 baking sheets
and bake at 250 degrees
for about 1.5 hours, turning
every 15 minutes till golden. 

Once it's out of the oven add any dried fruit you like.

Um, 
yum!


Tuesday, April 1, 2014

Brokenness Aside


Some songs just speak to me.
We sang this one a couple of weeks ago in church
and the first line really hit me.

Brokenness Aside

Will Your grace run out if I let You down?
'Cause all I know is how to run.

'Cause I am a sinner. 
If it's not one thing it's another.
Caught up in words, 
tangled in lies.
But You are a Savior and you take
brokenness aside.
And make it beautiful.

Will you call me child
when I tell you lies?
'Cause all I know is how to cry.

It's so human to have our "limits"
that it's so hard to fathom a 
limitless God.
Limitless in
space, 
time, 
forgiveness, 
grace.

I let God down
a lot.

His grace won't run out.

Thank you, God.



Monday, March 31, 2014

Chicken Cordon Bleu Casserole

I've taken a little time off.
For no reason.
Just lazy.
Or very busy.
But mostly a little of both.

I did make a really good casserole
last week. 
I forgot to take a picture, but I do have this:
Once you get past the cute, look at Mike's plate.
That's what is left of the casserole
that was supposed to feed 6-8. 

There were four of us.
So just, heads up.

I used one rotisserie chicken, 
I think two would have been a better choice
(and maybe have extend it by a couple of servings.)

Also, in her notes, the author mentions that the deli ham
 and cheese seem to release salt as
 they cook down so you
may want to reduce the salt in the sauce. 
No, you WANT to reduce the salt.
Mine was a bit salty.

I also felt there was a lot of sauce so I didn't 
use it all. I just got a good covering over the cheese
and called it done. 

I roasted some asparagus to go with it.
Good choice, but a green salad would be good too.
Sometimes what to "serve with" is a bigger
challenge than the meal itself.
:)


Wednesday, January 22, 2014

Mac And (Butternut) Cheese Bake

This came from 
Better Homes and Gardens magazine.

Butternut squash seems to have become the 
"it" food.
I've gotten to the point where I will 
substitute sweet potatoes
for it sometimes just because.
But not here.
I made the recipe as written with a couple of exceptions:
I used corn pasta,
I roasted my squash, 
because, really? Who would microwave it??
And most importantly, 
INCREASED THE BACON!!
Who puts two stingy pieces of bacon in
ANYTHING!!??

It was really good and
*almost*
vegetarian ;)

I can't seem to find it on their page so here you go:

3 cups of butternut squash (roasted)
8 ounces of pasta of your choice
1 T. butter
8 ounces of mushrooms, sliced
3 green onion, sliced
3 T. flour
1 C. milk
6 oz. Fontina cheese
Lots of bacon

Mash the roasted squash, cook the pasta.
Saute the mushrooms and onions in the 
butter till tender, 
sprinkle on the flour and cook one minute, 
add the milk and salt and pepper and cook till 
thick and bubbly.
Stir in the mashed squash, fold in the pasta.

Transfere half into a 2 quart baking dish
that has been coated with cooking spray. 
Sprinkle with half the cheese and a bunch of bacon
and repeat.
Bake 375 degrees for about 25 minutes.




Tuesday, January 21, 2014

Lentil Curry

From Martha Stewart.
I rarely try a Martha recipe anymore. 
A couple of reasons:
I get a lot of ideas from Google searches
and her website is sooo slow that I don't usually click on
something from it, 
and she's not in my family room everyday
anymore like the Food Network peeps.

I do enjoy catching her every once in a while on PBS
on Saturday afternoons, but how often does that happen?
I like watching her cook. 
I like to think about the minions running
around making it possible for
her to cook. 

I had a dream about Martha once, 
I don't remember any of the details other
than the most important one, 
she liked me!

But I digress, the curry, 
excellent!

I prepared it just as written except
for one glaring error, 
it calls for curry powder!!!

WHAT!!??
My friend Indra taught me that there is no one
curry powder. 
Every Indian cook worth their salt has their own blend
of spices used in curry dishes. 
I took that information to heart and have 
never purchased the offending
impostor since.

Here's the blend I used this time:
2 tsp. coriander
1 tsp. turmeric
1 tsp. dry yellow mustard
1/2 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. cardamom

It would be best if you had all those in seed form,
toasted them and ground them, 
but unfortunately I did not. 

And besides, 
ain't nobody got time for that.

Monday, January 20, 2014

Asian Sloppy Joes

Without the Sloppy or Joe.
I don't know which one.
Read: No Bun!

But what are Sloppy Joes if not
a meat sauce of sorts?

I saw this in
Cuisine At Home
and had to try it. 
Who needs a bun?
I had corn pasta!

It's really good, 
I substituted ground turkey for the sirloin,
 cut back on the chili paste by about half
and added a couple of tablespoons of cornstarch
mixed with water at the end to thicken it up.

Here's the recipe with my adaptations:
 1 Lb. ground turkey
1/2 cup diced celery
1/2 cup diced onion
2 T. sesame oil
2 T. each of grated ginger and garlic
2T. soy sauce
1 t. chili garlic sauce
1 T. brown sugar
1 can sliced chestnuts, chopped
1 14 oz. can diced tomatoes, drained
1/3 cup Hoisin sauce
2 T. cornstarch

Saute the celery and onions in the sesame oil
till soft, add ginger and garlic, cook for about 1
minute, add the turkey and cook through.
Add remaining ingredients and heat through. 
Add the cornstarch/water combo at the end.

Serve it on a bun if you want to conform. 

Or not.