Monday, March 3, 2008
March Madness Is Quickly Approaching!!
I don't know how many college basketball fans there are on here, but is anyone interested in doing a little March Madness bracket competition?? If you are interested, send me an email at officerswife33 at gmail.com and when the brackets are out I'll email you one. Then email it back to me and I'll keep tally of everyone's points. I'll keep everyone updated on the progress, and at then end we can announce the Sugar and Spice March Madness winner. Let me know if you are interested!
Fish Entrees
Woohoo!! I've been waiting for this week's cookbook topic. We LOVE fish in our house, and we tend to eat fish at least once a week. We'd be perfectly happy to eat it every night, but I try to mix it up a little bit!! I actually tried a brand new fish recipe tonight and we all loved it. Its the perfect mix of my two favourite foods... seafood and Greek/Greek-inspired food!
Greek Baked Alaska Halibut
Found in the coupon section of my Sunday paper! Of all places!!
4 Alaskan Halibut steaks or filets (4-6 oz each), fresh, thawed or froen
4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice (optional, but very yummy!!)
Preheat oven to 450 degrees. If using frozen halibut, rinse off any ice glaze under cold water and pat dry with a paper towel. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Centre the halibut portions on each sheet of foil and sprinkle liberally with seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide the topping evenly between the halibut portions and drizzle any remaining juice onto the fish.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for 20-25 minutes for frozen halibut or 12-13 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Open packets carefully at the table and garnish with parsley if desired.
** If using the rice, put 1/2 cup under each piece of halibut before topping with the vegetables. The rice will soak up the juice and flavours as the fish cooks. You may need to increase cooking time if adding rice.
Salmon with Blueberry Sauce
From Flavours of Home cookbook
This is on of our family favourites, and one of my "signature meals", as in, when its my turn to host family dinners, there are always requests for this one! This or my fish tacos (recipe to follow). This is a great "fake out" meal. It looks and sounds fancy, but is so, so easy to make.
4 salmon steaks
1 cup fresh or frozen blueberries
1/4 cup sugar
1 Tbsp vinegar (I have only ever used white vinegar for this recipe, but I am going to try balsamic next time I make it... a lot of gourmet restaurants use balsamic vinegar with fruit to make sauces...)
1/4 cup butter
1/2 tsp lemon pepper
Thaw salmon if frozen. In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing berries. Remove from heat. Set aside, but keep warm. (Sauce will have berry lumps still)
Preheat broiler or grill. Melt butter and stir in lemon pepper. Cook salmon until it flakes when tested with a fork and is cooked through. Brush with lemon butter while cooking.
Serve salmon with blueberry sauce on top, or in a side dish for dipping.
Claire's Fish Tacos
From me!
When I'm making up recipes of my own, I generally don't measure things out!! So, here's a list of ingredients with a general idea of how I put it all together!
Tilapia
Egg
Milk
Flour
Season salt
Oregano, dried
Basil, dried
Parsley, dried
Cooking oil
Corn tortillas
Taco toppings... we usually put sour cream and salsa on ours
Thaw tilapia, rinse and pat dry. In a small dish, whisk together 2-3 eggs and a few tablespoons of milk. In another small dish, combine flour, enough season salt to tint the flour a slight orange, and a palmful of each of the dried herbs. Coat each piece of tilapia in the egg mixture and then in the flour mixture. Fry breaded tilapia in hot cooking oil and drain on paper towels. Serve in corn tortillas with desired taco toppings.
** We usually flash fry the tortillas as well.
Greek Baked Alaska Halibut
Found in the coupon section of my Sunday paper! Of all places!!
4 Alaskan Halibut steaks or filets (4-6 oz each), fresh, thawed or froen
4 sheets of aluminum foil (12 by 18 inches each)
Greek seasoning or lemon pepper
1 Roma tomato, thinly sliced
1/2 cup thinly sliced red onion
1/2 small red bell pepper, thinly sliced
1/2 small green bell pepper, thinly sliced
2 tsp grated lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp white grape juice (the original recipe calls for dry white wine... grape juice is an awesome substitute!)
2 Tbsp olive oil
1 1/2 tsp dry oregnao leaves (I suggest using Greek oregano for a more Mediterreanian flavour)
1/2 cup crumbled feta cheese
Fresh chopped parsley, for garnish, if desired
2 cups cooked rice (optional, but very yummy!!)
Preheat oven to 450 degrees. If using frozen halibut, rinse off any ice glaze under cold water and pat dry with a paper towel. Place the foil sheets, dull side up, on a countertop. Spray with cooking spray. Centre the halibut portions on each sheet of foil and sprinkle liberally with seasoning.
In a small bowl, toss together the tomato, onion, peppers, lemon juice and zest, grape juice, olive oil, oregano and feta cheese. Divide the topping evenly between the halibut portions and drizzle any remaining juice onto the fish.
Seal packages by bringing up the foil sides and double fold the top and ends. Seal packets well, but leave room for heat to circulate inside.
Place packets on a baking sheet and bake in preheated oven for 20-25 minutes for frozen halibut or 12-13 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Open packets carefully at the table and garnish with parsley if desired.
** If using the rice, put 1/2 cup under each piece of halibut before topping with the vegetables. The rice will soak up the juice and flavours as the fish cooks. You may need to increase cooking time if adding rice.
Salmon with Blueberry Sauce
From Flavours of Home cookbook
This is on of our family favourites, and one of my "signature meals", as in, when its my turn to host family dinners, there are always requests for this one! This or my fish tacos (recipe to follow). This is a great "fake out" meal. It looks and sounds fancy, but is so, so easy to make.
4 salmon steaks
1 cup fresh or frozen blueberries
1/4 cup sugar
1 Tbsp vinegar (I have only ever used white vinegar for this recipe, but I am going to try balsamic next time I make it... a lot of gourmet restaurants use balsamic vinegar with fruit to make sauces...)
1/4 cup butter
1/2 tsp lemon pepper
Thaw salmon if frozen. In a small saucepan, combine blueberries, sugar and vinegar. Bring to boil over medium-high heat and continue with a rolling boil for 4 minutes, stirring and crushing berries. Remove from heat. Set aside, but keep warm. (Sauce will have berry lumps still)
Preheat broiler or grill. Melt butter and stir in lemon pepper. Cook salmon until it flakes when tested with a fork and is cooked through. Brush with lemon butter while cooking.
Serve salmon with blueberry sauce on top, or in a side dish for dipping.
Claire's Fish Tacos
From me!
When I'm making up recipes of my own, I generally don't measure things out!! So, here's a list of ingredients with a general idea of how I put it all together!
Tilapia
Egg
Milk
Flour
Season salt
Oregano, dried
Basil, dried
Parsley, dried
Cooking oil
Corn tortillas
Taco toppings... we usually put sour cream and salsa on ours
Thaw tilapia, rinse and pat dry. In a small dish, whisk together 2-3 eggs and a few tablespoons of milk. In another small dish, combine flour, enough season salt to tint the flour a slight orange, and a palmful of each of the dried herbs. Coat each piece of tilapia in the egg mixture and then in the flour mixture. Fry breaded tilapia in hot cooking oil and drain on paper towels. Serve in corn tortillas with desired taco toppings.
** We usually flash fry the tortillas as well.
Children's books
I love collecting children's books, reading them, and sharing them with my son. We have books in every room in our house! Anyway I am just curious to know what everyone's favorite children's books are and why you like them. I am hoping to go to the library this week and check some books out and ideas would be great!
Sunday, March 2, 2008
Freebie from Mott's for Tots
Babycheapskate.blogspot.com is promoting a freebie from Mott's for Tots and PBS KIDS Sprout. Click here and fill out a 6 question survey and in return get a bowl and lid, juice cup, fork and spoon set from the sponsors. There is also a $.75 coupon for Mott's for Tots products that you can print out while you are there.
Saturday, March 1, 2008
Pork Recipe
Oven Fried Pork Chops
From Better Homes and Gardens cookbook
4 pork loin chops
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb seasoned stuffing mix, finely crushed
Trim any fat from the meat. Pour butter into a baking pan and tilt pan to coat the bottom. In a shallow dish, combine eggs, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then coat both sides of the meat with the stuffing. Place in prepared pan.
Bake, uncovered, at 425 degrees for 10 minutes. Turn the chops. Bake for another 10 to 15 minutes or until meat reaches 160 degrees and the juices run clear.
From Better Homes and Gardens cookbook
4 pork loin chops
2 Tbsp butter, melted
1 beaten egg
2 Tbsp milk
1/4 tsp black pepper
1 cup herb seasoned stuffing mix, finely crushed
Trim any fat from the meat. Pour butter into a baking pan and tilt pan to coat the bottom. In a shallow dish, combine eggs, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then coat both sides of the meat with the stuffing. Place in prepared pan.
Bake, uncovered, at 425 degrees for 10 minutes. Turn the chops. Bake for another 10 to 15 minutes or until meat reaches 160 degrees and the juices run clear.
Beef Recipes
Beef with Cucumber Raita
From Better Homes and Gardens Cookbook
8 oz (1 cup) plain yogurt
1/4 cup coarsley shredded cucumber
1 Tbsp finely chopped sweet or red onion
1 Tbsp snipped fresh mint
1/4 tsp sugar
Salt and Pepper to taste
1 lb boneless beef sirloin steak, cut 1 inch thick
1/2 tsp lemon pepper seasoning
Fresh mint leaves for garnish (optional)
Preheat broiler. To make raita, combine yogurt, cucumber, onion, snipped mint and sugar. Season with salt and pepper and set aside.
Trim fat from meat. Sprinkle with lemon pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning meat half way through broiling pan. For medium rare (145 degrees) allow 15 to 17 minutes. For medium (160 degrees) allow 20 to 22 minutes.
Cut steak across the grain, into thin slices. Garnish with mint leaves and serve with raita.
** Raita is a South Asian/Indian condiment made of yogurt and chopped fruits or veggies. The cucumber in this raita makes it more like Greek tzatziki, as authentic raita does not include cucumber.
** Because I love Greek/Mediterreanian food, I use Greek yogurt in this recipe. I also strain the cucumber in cheese cloth for 5-10 minutes so the raita isn't too watery. I like to eat the raita as a dip or salad dressing. Greek yogurt by itself, without any seasoning or vegetables, also makes a yummy dip or salad dressing!
Swiss Steak
From Better Homes and Gardens Cookbook
1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes
Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.
In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.
** The original recipe calls for only 1 can of tomatoes, but I've found that it doesn't make as much sauce as I like, so when I make it, I do 2 cans. I also tend to just throw in whatever amount of carrots and celery I have on hand.
Chinese Beef with Broccoli
From Flavours of Home cookbook
2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce
In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.
Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.
** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.
From Better Homes and Gardens Cookbook
8 oz (1 cup) plain yogurt
1/4 cup coarsley shredded cucumber
1 Tbsp finely chopped sweet or red onion
1 Tbsp snipped fresh mint
1/4 tsp sugar
Salt and Pepper to taste
1 lb boneless beef sirloin steak, cut 1 inch thick
1/2 tsp lemon pepper seasoning
Fresh mint leaves for garnish (optional)
Preheat broiler. To make raita, combine yogurt, cucumber, onion, snipped mint and sugar. Season with salt and pepper and set aside.
Trim fat from meat. Sprinkle with lemon pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning meat half way through broiling pan. For medium rare (145 degrees) allow 15 to 17 minutes. For medium (160 degrees) allow 20 to 22 minutes.
Cut steak across the grain, into thin slices. Garnish with mint leaves and serve with raita.
** Raita is a South Asian/Indian condiment made of yogurt and chopped fruits or veggies. The cucumber in this raita makes it more like Greek tzatziki, as authentic raita does not include cucumber.
** Because I love Greek/Mediterreanian food, I use Greek yogurt in this recipe. I also strain the cucumber in cheese cloth for 5-10 minutes so the raita isn't too watery. I like to eat the raita as a dip or salad dressing. Greek yogurt by itself, without any seasoning or vegetables, also makes a yummy dip or salad dressing!
Swiss Steak
From Better Homes and Gardens Cookbook
1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes
Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.
In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.
** The original recipe calls for only 1 can of tomatoes, but I've found that it doesn't make as much sauce as I like, so when I make it, I do 2 cans. I also tend to just throw in whatever amount of carrots and celery I have on hand.
Chinese Beef with Broccoli
From Flavours of Home cookbook
2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce
In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.
Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.
** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.
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