11 ounces spaghetti
1 tablespoon olive oil
4 scallions, cut in half, then sliced thickly lengthways
2 garlic cloves, crushed
1 1/4 lbs tomatoes, roughly chopped
7 tablespoons white wine
12 ounces baby calamari, and squid tubes, sliced into rings
2 tablespoons chili oil
1 tablespoon parsley, chopped
Bring a large pan of salted water to the boil and cook the
spaghetti according to instructions. Heat the olive oil in a
frying pan, then add the scallions and cook over a
MEDIUM heat for 3 to 4 minutes until beginning to soften.
Add the garlic and tomatoes and continue to cook for 5
minutes until they're soft but keeping their shape. Pour in
the white wine, bring to the boil, then add the squid and
cook for 2 minutes. Drain the pasta, return to the pan and
stir the chili oil through it. Stir the squid, squid tubes and
scallion and tomato sauce into the drained spaghetti, along
with the chopped parsley. Serve immediately. Best Served
with green salad and lemon wedges to squeeze over.
Serves 2 to 4
Squid will become rubbery if reheated
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tuesday, June 19, 2018
Rec: Squid With Tomato And Green Peas
1 medium onion, peeled and finely chopped
3 tablespoons olive oil
2 cloves garlic, peeled & finely chopped
2 tablespoons finely chopped flat leaf parsley
1 (15 5/8 ounce) can chopped tomatoes
31 3/4 ounces small squid, cleaned
salt and black pepper
12 1/3 ounces fresh peas or frozen peas
Put the olive oil and onion into a flameproof casserole. Saute
over a MEDIUM heat, stirring occasionally, for about 10
minutes until it begins to soften and turn golden. Add the
garlic and cook for 2 minutes, then add the tomatoes and
half of the chopped parsley. Cook at a gentle simmer for
10 to 15 minutes until the tomatoes begin to thicken.
Slice the cleaned squid into 1 inch rings. Divide the tentacle
clusters in half. Add to the casserole. Season with salt and
pepper. Stir well, cover and simmer gently for 20 to 30
minutes until the squid is tender. Stir in the peas, season
again and cook for a few more minutes until they are done.
Stir in the remaining chopped parsley and serve with plenty
of crusty bread to mop up the sauce.
Serves 4 to 6
Squid will become rubbery if reheated
3 tablespoons olive oil
2 cloves garlic, peeled & finely chopped
2 tablespoons finely chopped flat leaf parsley
1 (15 5/8 ounce) can chopped tomatoes
31 3/4 ounces small squid, cleaned
salt and black pepper
12 1/3 ounces fresh peas or frozen peas
Put the olive oil and onion into a flameproof casserole. Saute
over a MEDIUM heat, stirring occasionally, for about 10
minutes until it begins to soften and turn golden. Add the
garlic and cook for 2 minutes, then add the tomatoes and
half of the chopped parsley. Cook at a gentle simmer for
10 to 15 minutes until the tomatoes begin to thicken.
Slice the cleaned squid into 1 inch rings. Divide the tentacle
clusters in half. Add to the casserole. Season with salt and
pepper. Stir well, cover and simmer gently for 20 to 30
minutes until the squid is tender. Stir in the peas, season
again and cook for a few more minutes until they are done.
Stir in the remaining chopped parsley and serve with plenty
of crusty bread to mop up the sauce.
Serves 4 to 6
Squid will become rubbery if reheated
Rec: Potato And Baby Squid Stew
3 tablespoons olive oil
1 onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1 large tomato, seeded and chopped
1 bay leaf
1/2 cup dry white wine
1 lb potato, peeled and cut into 1 inch cubes
1 1/2 cups fish stock or bottled clam juice
1 pinch saffron thread, crushed
1 lb baby calamari, cut into 1 inch rings
buttered noodles
Heat olive oil in large skillet over MEDIUM heat. Add onion,
peppers and garlic and saute 10 minutes. Add tomato and
bay leaf and saute 3 minutes more. Add wine and boil until
reduced by half, about 4 to 5 minutes. Add potatoes, fish
stock and saffron and cook until potatoes are tender, stirring
occasionally, about 20 minutes. Add squid and simmer until
cooked through, about 2 minutes. Season to taste. Serve over
buttered noodles.
Serves 2 to 4
Squid will become rubbery if reheated
1 onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
1 large tomato, seeded and chopped
1 bay leaf
1/2 cup dry white wine
1 lb potato, peeled and cut into 1 inch cubes
1 1/2 cups fish stock or bottled clam juice
1 pinch saffron thread, crushed
1 lb baby calamari, cut into 1 inch rings
buttered noodles
Heat olive oil in large skillet over MEDIUM heat. Add onion,
peppers and garlic and saute 10 minutes. Add tomato and
bay leaf and saute 3 minutes more. Add wine and boil until
reduced by half, about 4 to 5 minutes. Add potatoes, fish
stock and saffron and cook until potatoes are tender, stirring
occasionally, about 20 minutes. Add squid and simmer until
cooked through, about 2 minutes. Season to taste. Serve over
buttered noodles.
Serves 2 to 4
Squid will become rubbery if reheated
Rec: Greek Stuffed Squid Hoods
120 g fresh sourdough breadcrumbs (2cups)
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve
Combine the breadcrumbs, feta, olives, chilli and oregano in a
bowl and season with salt and pepper. Spoon the mixture into
the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil. Preheat a grill pan or frypan preferably
non stick and cook the squid heads for about 2 mins each side
till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates. Cut the squid
into thick slices and arrange on the lettuce and serve with
lemon wedges and toast.
Serves 4
Squid will become rubbery if reheated
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve
Combine the breadcrumbs, feta, olives, chilli and oregano in a
bowl and season with salt and pepper. Spoon the mixture into
the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil. Preheat a grill pan or frypan preferably
non stick and cook the squid heads for about 2 mins each side
till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates. Cut the squid
into thick slices and arrange on the lettuce and serve with
lemon wedges and toast.
Serves 4
Squid will become rubbery if reheated
Rec: Squid Soup
28 ounces spaghetti sauce
3 garlic cloves, minced
1 teaspoon oil
1 cup white wine
1 lb squid, cleaned and cut into rings
Saute garlic in oil. Add spaghetti sauce and wine. Simmer
15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
crusty bread.
Serves 2 to 4
Squid can become rubbery when reheated
3 garlic cloves, minced
1 teaspoon oil
1 cup white wine
1 lb squid, cleaned and cut into rings
Saute garlic in oil. Add spaghetti sauce and wine. Simmer
15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
crusty bread.
Serves 2 to 4
Squid can become rubbery when reheated
Tuesday, November 14, 2017
The Thought For Today
“Writers fish for the right words like fishermen fish for, um, whatever those aquatic creatures with fins and gills are called.
” ― Jarod Kintz
Rec: Split-Second Shrimp
2 tablespoons butter
1 1/2 teaspoons minced garlic
1/8 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound large uncooked shrimp, peeled and deveined
In a 9 in. microwave pie plate, combine the butter,
garlic and cayenne. Cover and cook on HIGH for 1
minute or until butter is melted. Stir in the wine or
broth, lemon juice, parsley and salt. Add shrimp;
toss to coat. Cover and cook on HIGH for 2 1/2
to 3 1/2 minutes or until shrimp turn pink, rotating
once. Stir before serving.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 1/2 teaspoons minced garlic
1/8 teaspoon cayenne pepper
2 tablespoons white wine or chicken broth
5 teaspoons lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 pound large uncooked shrimp, peeled and deveined
In a 9 in. microwave pie plate, combine the butter,
garlic and cayenne. Cover and cook on HIGH for 1
minute or until butter is melted. Stir in the wine or
broth, lemon juice, parsley and salt. Add shrimp;
toss to coat. Cover and cook on HIGH for 2 1/2
to 3 1/2 minutes or until shrimp turn pink, rotating
once. Stir before serving.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: St. Joseph Seafood
2 tablespoons butter
1 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 lb cooked shrimp, shelled and deveined
1 6 1/2 oz can crab meat (tuna in water can be
substituted)
1 cup mayo
1/2 cup sour cream
1 dash Tabasco sauce
1 dash salt
3/4 cup bread crumbs
Melt butter and microwave vegetables 4 minutes
on HIGH. Stir once while cooking. Combine
remaining ingredients, except bread crumbs,
with cooked vegetables. Top with bread crumbs.
Cover with wax paper. Cook 5 minutes on HIGH
or until bubbly.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 lb cooked shrimp, shelled and deveined
1 6 1/2 oz can crab meat (tuna in water can be
substituted)
1 cup mayo
1/2 cup sour cream
1 dash Tabasco sauce
1 dash salt
3/4 cup bread crumbs
Melt butter and microwave vegetables 4 minutes
on HIGH. Stir once while cooking. Combine
remaining ingredients, except bread crumbs,
with cooked vegetables. Top with bread crumbs.
Cover with wax paper. Cook 5 minutes on HIGH
or until bubbly.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Crab Stuffed Mushrooms
1 tablespoon butter
1 tablespoon minced garlic
30-35 large fresh mushrooms, stems removed
2 cups cooked crab
1 4 oz package cream cheese
2 finely chopped green onions
3/4 teaspoon crab boil seasoning
salt and pepper to taste
Melt the butter in a pan and saute the garlic. Add
the mushrooms and fry until lightly browned.
Remove pan from heat and mushrooms from pan
allowing both to cool. Place crab, cream cheese,
green onion and seasoning into pan and mix well.
Fill each mushroom with mixture and place on a
lightly greased (Pam'ed) cookie sheet and bake in
a preheated 350 degree oven for 10 to15 minutes
or until browned.
Serves 4 to 6
IF there's any leftovers, refrigerate
1 tablespoon minced garlic
30-35 large fresh mushrooms, stems removed
2 cups cooked crab
1 4 oz package cream cheese
2 finely chopped green onions
3/4 teaspoon crab boil seasoning
salt and pepper to taste
Melt the butter in a pan and saute the garlic. Add
the mushrooms and fry until lightly browned.
Remove pan from heat and mushrooms from pan
allowing both to cool. Place crab, cream cheese,
green onion and seasoning into pan and mix well.
Fill each mushroom with mixture and place on a
lightly greased (Pam'ed) cookie sheet and bake in
a preheated 350 degree oven for 10 to15 minutes
or until browned.
Serves 4 to 6
IF there's any leftovers, refrigerate
Rec: Lemon-Garlic Roast Salmon on New Potatoes
---The Marinade:
1/2 cup good-tasting extra-virgin olive oil
5 large cloves garlic
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
---The Fish:
4 (1-in.)-thick salmon steaks , or Pacific cod or halibut
2 to 3 medium-size, unpeeled redskin potatoes
2 generous teaspoon pickled capers, rinsed, divided
Leaves from 2 to 3 branches parsley
About a half hour before cooking, preheat oven to
400 degrees. In a food processor purée together the
olive oil, garlic, lemon juice and salt and pepper to
taste. Pour over the salmon steaks and refrigerate
20 to 30 minutes. Have a shallow baking dish that
can hold the salmon steaks, with some room to
spare. Boil potatoes until barely tender. Peel and
thinly slice the potatoes, then overlap slices to
cover the bottom of the dish. Moisten the potatoes
with a little marinade and sprinkle with half the
capers. Top with the steaks and the rest of the
marinade and capers. Bake the steaks 8 to 10
minutes, or until the center of a steak is no
longer raw-looking. Serve hot, sprinkled with the
leaves of parsley.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/2 cup good-tasting extra-virgin olive oil
5 large cloves garlic
Juice of 1 large lemon
Salt and freshly ground black pepper to taste
---The Fish:
4 (1-in.)-thick salmon steaks , or Pacific cod or halibut
2 to 3 medium-size, unpeeled redskin potatoes
2 generous teaspoon pickled capers, rinsed, divided
Leaves from 2 to 3 branches parsley
About a half hour before cooking, preheat oven to
400 degrees. In a food processor purée together the
olive oil, garlic, lemon juice and salt and pepper to
taste. Pour over the salmon steaks and refrigerate
20 to 30 minutes. Have a shallow baking dish that
can hold the salmon steaks, with some room to
spare. Boil potatoes until barely tender. Peel and
thinly slice the potatoes, then overlap slices to
cover the bottom of the dish. Moisten the potatoes
with a little marinade and sprinkle with half the
capers. Top with the steaks and the rest of the
marinade and capers. Bake the steaks 8 to 10
minutes, or until the center of a steak is no
longer raw-looking. Serve hot, sprinkled with the
leaves of parsley.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Shrimp Enchiladas Verde
1/2 lb peeled cooked shrimp (21-25 per pound;
thawed if frozen), tails removed, diced
1/2 cup frozen corn, thawed
1 (4 oz) can chopped green chiles, undrained
1 cup canned green enchilada sauce or green salsa, divided
6 corn tortillas
1/2 (15 oz) can nonfat refried beans
1/2 cup reduced-fat shredded cheese, such as
Mexican-style, Monterey Jack or Cheddar
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
baking dish with cooking spray. Combine shrimp, corn,
chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
medium bowl. Cover and microwave on HIGH until heated
through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
(or salsa) in the prepared baking dish. Top with an
overlapping layer of 3 tortillas. Spread refried beans evenly
over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 2 tortillas. Pour the remaining
sauce (or salsa) over the tortillas. Cover with foil. Bake the
enchiladas until they begin to bubble on the sides, about 15
minutes. Remove the foil; sprinkle cheese on top. Continue
baking until heated through and the cheese is melted, about
5 minutes more. Top with cilantro and serve with lime
wedges.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
thawed if frozen), tails removed, diced
1/2 cup frozen corn, thawed
1 (4 oz) can chopped green chiles, undrained
1 cup canned green enchilada sauce or green salsa, divided
6 corn tortillas
1/2 (15 oz) can nonfat refried beans
1/2 cup reduced-fat shredded cheese, such as
Mexican-style, Monterey Jack or Cheddar
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
baking dish with cooking spray. Combine shrimp, corn,
chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
medium bowl. Cover and microwave on HIGH until heated
through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
(or salsa) in the prepared baking dish. Top with an
overlapping layer of 3 tortillas. Spread refried beans evenly
over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 2 tortillas. Pour the remaining
sauce (or salsa) over the tortillas. Cover with foil. Bake the
enchiladas until they begin to bubble on the sides, about 15
minutes. Remove the foil; sprinkle cheese on top. Continue
baking until heated through and the cheese is melted, about
5 minutes more. Top with cilantro and serve with lime
wedges.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
Tuesday, October 17, 2017
Rec: Jambalaya Pasta
2 oz. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
3 tablespoons Cajun Spice Blend
4 oz. red, yellow, green peppers, cut into thin strips
4 oz. red onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 tablespoon blanched garlic, minced
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
4 oz. Roma Tomatoes, diced 1" pieces
1 1/2 cups Spicy Chicken-Seafood Broth
1 tablespoons chopped parsley
1 lb. Linguini Pasta (fresh)
Heat the olive oil in a large sauté pan. Place the chicken
into a clean mixing bowl. Sprinkle the 2/3 of the Cajun
Spice over the chicken and into the bowl. Gently toss
the chicken until each piece is evenly coated with the
spice.· Add the chicken into the sauté pan and cook until
it is about half done. Add the peppers, onions and shrimp
into the pan. Cook until the shrimp are about half done.
Add the garlic into the pan. Season all of the ingredients
with kosher salt, ground black pepper, and a little more
Cajun Spice. Add the diced tomatoes and chicken-seafood
broth into the sauté pan. Gently stir the ingredients
together. Continue to cook until the chicken and shrimp
are done, and the vegetables are tender.· Drop the pasta
into boiling salted water, and cook until “al dente.” Place
the pasta into serving bowls. Spoon the jambalaya over
the pasta. Garnish with a sprinkle of freshly chopped parsley.
Serves 2
Refrigerate remainder
Can be reheated in microwave
1 lb. boneless skinless chicken breasts, cut into 1" pieces
3 tablespoons Cajun Spice Blend
4 oz. red, yellow, green peppers, cut into thin strips
4 oz. red onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 tablespoon blanched garlic, minced
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
4 oz. Roma Tomatoes, diced 1" pieces
1 1/2 cups Spicy Chicken-Seafood Broth
1 tablespoons chopped parsley
1 lb. Linguini Pasta (fresh)
Heat the olive oil in a large sauté pan. Place the chicken
into a clean mixing bowl. Sprinkle the 2/3 of the Cajun
Spice over the chicken and into the bowl. Gently toss
the chicken until each piece is evenly coated with the
spice.· Add the chicken into the sauté pan and cook until
it is about half done. Add the peppers, onions and shrimp
into the pan. Cook until the shrimp are about half done.
Add the garlic into the pan. Season all of the ingredients
with kosher salt, ground black pepper, and a little more
Cajun Spice. Add the diced tomatoes and chicken-seafood
broth into the sauté pan. Gently stir the ingredients
together. Continue to cook until the chicken and shrimp
are done, and the vegetables are tender.· Drop the pasta
into boiling salted water, and cook until “al dente.” Place
the pasta into serving bowls. Spoon the jambalaya over
the pasta. Garnish with a sprinkle of freshly chopped parsley.
Serves 2
Refrigerate remainder
Can be reheated in microwave
Rec: Rock Shrimp Casserole
1 lb. cooked, peeled, deveined rock shrimp
1 (2 1/4 oz.) jar mushroom stems and pieces, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons cooking oil or melted butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1 tablespoon melted butter
Cut large shrimp in half. Cook mushrooms, green pepper
and onion in oil until tender. Stir in soup, cheese, and
pepper. Heat, stirring constantly, until cheese melts. Stir
in rock shrimp. Pour into well-greased 1 quart casserole
dish. Combine bread crumbs and butter. Sprinkle over
top. Bake at 400 degrees for 10 minutes or until
thoroughly heated and crumbs are brown.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
1 (2 1/4 oz.) jar mushroom stems and pieces, drained
2 tablespoons chopped green pepper
2 tablespoons chopped onion
2 tablespoons cooking oil or melted butter
1 (10 3/4 oz.) can cream of mushroom soup
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1 tablespoon melted butter
Cut large shrimp in half. Cook mushrooms, green pepper
and onion in oil until tender. Stir in soup, cheese, and
pepper. Heat, stirring constantly, until cheese melts. Stir
in rock shrimp. Pour into well-greased 1 quart casserole
dish. Combine bread crumbs and butter. Sprinkle over
top. Bake at 400 degrees for 10 minutes or until
thoroughly heated and crumbs are brown.
Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave
Rec: Microwave Fish Creole
1 lb. sole or haddock fillets, defrosted
1 can (8 oz.) tomato sauce
1 can (2 oz.) sliced mushrooms, drained
1/2 green pepper, diced
1 stalk celery, diagonally sliced
3 tbsp. water
1 1/2 tbsp. instant minced onion
1 tsp. chicken bouillon granules
Rinse fish and pat dry with paper towels. In 12x8x2 inch dish arrange fish with thickest pieces to outside edges of dish. In 1 quart glass measure stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at HIGH 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes until fish flakes easily with fork. Let stand about 5 minutes before serving, to blend flavors.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1 can (8 oz.) tomato sauce
1 can (2 oz.) sliced mushrooms, drained
1/2 green pepper, diced
1 stalk celery, diagonally sliced
3 tbsp. water
1 1/2 tbsp. instant minced onion
1 tsp. chicken bouillon granules
Rinse fish and pat dry with paper towels. In 12x8x2 inch dish arrange fish with thickest pieces to outside edges of dish. In 1 quart glass measure stir together tomato sauce, mushrooms, green pepper, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly with plastic wrap, turning back one corner to vent. Microwave at HIGH 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes until fish flakes easily with fork. Let stand about 5 minutes before serving, to blend flavors.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Tamra's Microwave Tilapia
1 lb Tilapia fillets
1 tablespoon butter
1 garlic clove, minced
1 teaspoon fresh chopped tarragon
1/4 cup apple cider vinegar
Arrange Tilapia fillets in a single layer in a microwave baking dish. Dot with pieces of butter and minced garlic. Sprinkle with fresh tarragon. Cover with waxed paper and microwave on HIGH for 2 minutes. Turn fillets over, recover and continue to microwave on HIGH for 2 more minutes. Remove immediately, sprinkle with apple cider vinegar and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1 tablespoon butter
1 garlic clove, minced
1 teaspoon fresh chopped tarragon
1/4 cup apple cider vinegar
Arrange Tilapia fillets in a single layer in a microwave baking dish. Dot with pieces of butter and minced garlic. Sprinkle with fresh tarragon. Cover with waxed paper and microwave on HIGH for 2 minutes. Turn fillets over, recover and continue to microwave on HIGH for 2 more minutes. Remove immediately, sprinkle with apple cider vinegar and serve.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Microwave Red Snapper
2-3/4 (6 oz) fillets red snapper or haddock
1/2 cup sour cream
2 tablespoons and 2 teaspoons mayonnaise (Reduced-fat or fat-free
mayonnaise is not recommended for this recipe.)
2 tablespoons milk
2 teaspoons prepared mustard
1 teaspoon dill weed
Hot cooked rice
Cut fish into serving-size pieces; place in an ungreased shallow microwave dish. Cover and microwave on HIGH for 3 minutes. Drain liquid. Combine the sour cream, mayo, milk, mustard and dill; drizzle 1/2 cup over the fish. Microwave, uncovered, on high for 3 minutes or until fish flakes easily with a fork. Serve over rice with remaining sauce.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
1/2 cup sour cream
2 tablespoons and 2 teaspoons mayonnaise (Reduced-fat or fat-free
mayonnaise is not recommended for this recipe.)
2 tablespoons milk
2 teaspoons prepared mustard
1 teaspoon dill weed
Hot cooked rice
Cut fish into serving-size pieces; place in an ungreased shallow microwave dish. Cover and microwave on HIGH for 3 minutes. Drain liquid. Combine the sour cream, mayo, milk, mustard and dill; drizzle 1/2 cup over the fish. Microwave, uncovered, on high for 3 minutes or until fish flakes easily with a fork. Serve over rice with remaining sauce.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
Tuesday, September 26, 2017
Rec: Kosher Salmon Pancakes
1 large can red or pink salmon, drained
3 eggs
1/2 cup matzo meal
3 medium onion, chopped
2 Tablespoons light sour cream
3 to 4 Tablespoons vegetable or canola oil
dash of salt and pepper
Combine and mix the salmon, eggs, matzo meal, 1 chopped
onion, sour cream, and salt & pepper in large bowl. Form
small to medium pancakes. Heat oil in frying pan, place
pancakes in pan. Cook uncovered over MEDIUM heat
until crisp, flipping often. Fry the 2 remaining chopped
onions separately in pan then spoon over pancakes.
Serves 2
3 eggs
1/2 cup matzo meal
3 medium onion, chopped
2 Tablespoons light sour cream
3 to 4 Tablespoons vegetable or canola oil
dash of salt and pepper
Combine and mix the salmon, eggs, matzo meal, 1 chopped
onion, sour cream, and salt & pepper in large bowl. Form
small to medium pancakes. Heat oil in frying pan, place
pancakes in pan. Cook uncovered over MEDIUM heat
until crisp, flipping often. Fry the 2 remaining chopped
onions separately in pan then spoon over pancakes.
Serves 2
Tuesday, September 05, 2017
Rec: Overnight Tuna Casserole
1 (10.75 oz) can cream of celery soup, undiluted
1 cup milk 1 (6 oz) can tuna, drained
1 cup uncooked elbow macaroni
1 cup frozen peas
1/2 cup chopped green onions
1 cup shredded Cheddar cheese, divided
In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. Pour into a greased (Pam'd) 2 quart microwave dish. Cover and refrigerate overnight. Microwave, covered, on HIGH for 15 to 17 minutes or until bubbly. Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until cheese is melted.
Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave
Rec: Garlic Shrimp
4 tablespoons olive oil
1/2 head garlic, minced
1 lb shrimp, frozen, precooked, peeled and devined
1/2 teaspoon cayenne pepper/regular pepper
1 1/2 cup milk
1 cup parmesan cheese, grated
1 tablespoon sweetened lime juice
1 tablespoon butter
rice or pasta
desired vegetables
Preheat oil in MEDIUM hot skillet. Throw in garlic. Let cook
for 2 minutes. Add shrimp to skillet. Cover with pepper.
Let cook for 5 to 6 minutes. Insert milk, cheese, butter
and lime juice. Stir constantly for 5 to 6 minutes. Make
sure cheese and butter are melted, and sauce is well
mixed together. Serve with rice or pasta and steamed
vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
1/2 head garlic, minced
1 lb shrimp, frozen, precooked, peeled and devined
1/2 teaspoon cayenne pepper/regular pepper
1 1/2 cup milk
1 cup parmesan cheese, grated
1 tablespoon sweetened lime juice
1 tablespoon butter
rice or pasta
desired vegetables
Preheat oil in MEDIUM hot skillet. Throw in garlic. Let cook
for 2 minutes. Add shrimp to skillet. Cover with pepper.
Let cook for 5 to 6 minutes. Insert milk, cheese, butter
and lime juice. Stir constantly for 5 to 6 minutes. Make
sure cheese and butter are melted, and sauce is well
mixed together. Serve with rice or pasta and steamed
vegetables.
Serves 4
Refrigerate remainder
Can be reheated in microwave
Rec: Rock Shrimp Chowder
1lb rock shrimp
1/2 cup celery, diced
1/2 cup chopped onion
1/2 cup chopped carrots
1/8 lb butter or margarine
1/8 teaspoon black pepper (optional)
1/2 teaspoon curry powder
3/4 teaspoon chili powder
1/4 teaspoon Thyme
1 tablespoon chopped garlic
1/4 cup flour
1 1/2 tomato, diced medium
3/4 potatoe, diced medium
1/2 green pepper, diced medium
chopped parsley for garnish
Peel the shrimp and boil the shells in 1 gallon water with
the scraps from chopping the onion and celery and 1
teaspoons salt. Reduce the liquid to 1/4 or about 1/2
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp
and stock for soup. Saute the celery, carrots and
onion. Add black pepper, curry powder, chili powder,
thyme and chopped garlic. Add flour and mix well.
Gradually add 1/2 quart of hot shrimp and stock and
simmer for about 15 minutes on low heat. Add diced
tomato, green pepper and potatoes to stock mixture
and continue to simmer until potatoes are tender. Add
salt to taste and rock shrimp just before serving.Serve
topped with oyster crackers and fresh chopped parsley.
Serves 4
Refrigerate remainder
Do not overheat in microwave or shrimp will become rubbery
1/2 cup celery, diced
1/2 cup chopped onion
1/2 cup chopped carrots
1/8 lb butter or margarine
1/8 teaspoon black pepper (optional)
1/2 teaspoon curry powder
3/4 teaspoon chili powder
1/4 teaspoon Thyme
1 tablespoon chopped garlic
1/4 cup flour
1 1/2 tomato, diced medium
3/4 potatoe, diced medium
1/2 green pepper, diced medium
chopped parsley for garnish
Peel the shrimp and boil the shells in 1 gallon water with
the scraps from chopping the onion and celery and 1
teaspoons salt. Reduce the liquid to 1/4 or about 1/2
quart of stock and strain. Blanch the shrimp in the
stock. Do not overcook. Strain and reserve shrimp
and stock for soup. Saute the celery, carrots and
onion. Add black pepper, curry powder, chili powder,
thyme and chopped garlic. Add flour and mix well.
Gradually add 1/2 quart of hot shrimp and stock and
simmer for about 15 minutes on low heat. Add diced
tomato, green pepper and potatoes to stock mixture
and continue to simmer until potatoes are tender. Add
salt to taste and rock shrimp just before serving.Serve
topped with oyster crackers and fresh chopped parsley.
Serves 4
Refrigerate remainder
Do not overheat in microwave or shrimp will become rubbery
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