Asian Fish in Parchment (or Foil) with Veggies

Hi all,

I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.

Heat the oven to 425F.

Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.

Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or  3) Peppers (green, red, and spicy) + sliced onions

Scatter the veggies in the bottom of the parchment paper, divided evenly.

3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes

Sprinkle the garlic and ginger onto the veggies.

Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks

Place the fish on top of the veggies

3 limes, squeezed and peel finely grated
1/3 cup soy sauce

Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.

Salt and Pepper

Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.

3 green onions, thinly sliced.

Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely.  If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.

Hope you like these packets of flavorful goodness as much as we have!

Hugs and Happy Cooking!
Mameekosan

Corn Fritters and Optional Black Bean Salad

Hi All,

Last night was raw, windy, rainy and cold definitely feeling like winter is coming. The CSA this year has delivered a steady stream of corn on the cob. In the beginning, I would often throw the corn on the grill. To prepare the corn for the grill, I would carefully peel back the husks and remove as much silk as possible, then pull the husks back around the cob. You throw the corn right on the hot side, allow about 10 minutes per side turn once.

But, this is a recipe for Corn Fritters, I digressed.

Later in the summer I started to make corn fritters. The recipe would make enough for dinner with leftovers and the fritters warm up quite nicely the next day for lunch.

4 fresh corn cobs (about 4 cups)

Remove the corn kernels with a sharp knife. Hold the cob straight up and down. Run a knife down the cob to remove as much of the kernels as possible. Place corn in a large bowl. I find this step messy, with corn kernels tumbling off the counter, so be forewarned.

1/2 cup flour (I used a gluten free flour mix)
2 eggs
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
If you have some parsley or cilantro, you can throw some of this in too

Add the above ingredients to the corn and mix well.

3 Tablespoons olive oil

Heat oil in a heavy skillet. (Of course I'm using my trusty cast iron pan.) When the oil is hot, using a 1/4 cup measuring cup, scoop the corn mixture to form 1/2 inch thick round patties. Cook 4 to 5 minutes per side, until well browned.

Optional bean salad:

2 - 15 ounce canned black beans
1 large avocado, skinned and cut into small cubes
1/2 cup cilantro, chopped
1/4 small red onion or 3 green onions finely chopped
3 tablespoons lime or lemon juice
Salt and pepper to taste
1/4 teaspoon cayenne or crushed red pepper for some heat (optional)

Mix the above items together. If you don't have the avocado, that's totally fine. We often have the corn fritters on the side, but if you prepare the bean salad together with the fritters, the pair make a nice vegetarian dinner. If you need to fill the meal out for hungry people you can add some rice and a green salad.

I got some more corn today from the CSA, it's surprising given that it's October. I'm planning on making these tomorrow for dinner. Happy cooking.

Hugs,
Mameekosan  :  )

Lemon Ricotta Pancakes

Hi all,

I thank J for encouraging me to continue on posting recipes. I hit a bit of a dry spot with trying new recipes and recently I've gotten more organized and tried a bunch of new recipes! So, this recipe is perfect if you make the stuffed eggplant. You'll end up with a half a carton of ricotta. Sometimes I'll use the ricotta up, but sometimes I find it going bad in the back of the fridge. Not a good thing. But, here's the solution! I made just half a recipe to use up the ricotta, but you can make a whole recipe if you have a full carton of ricotta. The pancakes are great for a quick breakfast. They heat up quicky, just pop them in a toaster.

Mixed the following together in a large bowl.

1 1/2 cup flour (You can use gluten free flour for this recipe)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar


In a small bowl mix the following ingredients and stir until smooth.

2 cups whole-milk ricotta cheese
4 eggs
1 1/3 cups whole milk
grated rind and juice of 2 lemons

Add ricotta mixture to flour mixture and stir until just smooth.

In a large skillet melt the butter over medium-high heat.

1 tablespoon butter (You will add more butter with subsequent batches.)

After the butter melts, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2 minutes, until the bottom is brown. Flip. Cook the other side for about a minute more. You want to be sure that the skillet is hot enough, but if it's too hot, the pancake will cook too fast on one side and it won't be easy to flip.

When you finish the first batch add more butter and repeat. You can keep the pancakes hot while you make the next batch. These are great with some maple syrup and berries.

I hope you'll like these as much as we did. They have a wonderful light and fluffy texture. Yum!

Love,
Mom  :  )

Caramelized Broccoli Salad

Hi,

I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.

1 large onion diced
2 tablespoons olive oil

In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.

8 cups small broccoli florets and stem pieces cut into bite sized pieces

Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.

1/2 cup walnuts

Add walnuts and mix.

1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper

Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.

I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!

Happy Cooking! Hugs,
Mameekosan 

Turkey or Chicken with Veggies

Hi,

I just made this the other day. It's a great dish because it can bake in your oven and when you come home your house will smell wonderful and there's hot dinner in your oven! The original recipe came from Sunset's Casserole Cookbook, which I think is out of print. I've made a few changes, mostly adding more vegetables.

2 turkey thighs or one large chicken breast (or 2 if they're small and one leg with thigh (about 2 pounds total)
Olive oil
Salt and pepper

Remove any fat chunks and any loose skin from the poultry. Lightly coat the bottom of a heavy 3 quart casserole or baking dish. You'll want something with a cover. Place the poultry in the bottom of the casserole in one layer. Lightly salt and pepper.

1/2 cup chicken broth or 1/2 cup water with 1/2 bouillon cube
1/2 cup dry white wine
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon salt
1 tablespoon cornstarch

Mix the above items together. If you have a 2 cup measuring cup you can just mix all of this together in the cup. Pour into a small pot and cook stirring over medium heat, until the mixture thickens and starts to bubble. Remove from heat.

1 large onion, cut into half rings about 1/2 inch thick
4 large carrots, peeled and cut diagonally into 1/2 inch thick slices
4 ribs celery, sliced diagonally into 1/2 inch thick pieces
yellow turnip, peeled and cubed into 1 inch squares
3 cloves garlic, minced
(parsley, you can throw some on top after baking, if you have some hanging around.)

Place all the veggies on top of the poultry. Spoon sauce over top. Bake for 2 to 2 1/2 hours at 350 degrees. I think the last time I baked it for almost 3 hours and it came out fine. The poultry is falling off the bones, hot and savory. The perfect thing for a late winter snow storm like we're having today. You can serve this just by itself or you can add a green veggie on the side or a salad.

I hope you enjoy this dish as much as we do.

Hugs,
Mameekosan  

Roast Fresh Fennel - Another Delicious Veggie Recipe

Hi,

Well, I couldn't resist. There at Trader's Joe were two fresh fennel bulbs nestled in plastic for less than $3. The last time I decided to try fennel; we had to make an emergency trip to the er with K after she sliced her finger on the mandolin. Well, this recipe requires no mandolin and hopefully for you no trip to the er. It requires just some cutting and then some time in the oven for roasting. So, if you need something quick and immediate, this might not work for you, but if you have 45 minutes, you can  get the fennel into the oven roasting while you prepare the rest of your dinner.

Preheat oven to 375 degrees. If you have parchment paper or aluminum foil, cover the bottom of a rimmed baking sheet. This will make clean-up a breeze.

2 or 3 tablespoons olive oil
2 fennel bulbs
salt and pepper

Slice the fennel in half through the bottom vertically. Take a wedge out of the bottom to remove the core. Slice the fennel across to make half rings about 1/2 inch wide. Sprinkle about 1 tablespoons of olive oil on bottom. Arrange fennel on top. Sprinkle with salt and pepper. Sprinkle additional olive oil on top and toss to coat the fennel.

1/3 cup Parmesan cheese shredded

Sprinkle with Parmesan. Bake for about 45 minutes until the fennel is fork tender and the top is golden brown. I think this makes a great side to a protein such as baked chicken or even a can or sardines.  Remember: no trip to the er!

You can also make acorn squash or kabocha squash this way as well. 

Hugs,
Mameekosan

Baklava - Amaze and Impress Your Friends!

Hi,

It has been a cold and snowy winter and with R traveling so much I haven't been trying too many new recipes. In fact, I have resorted to fruit and toast with cheese on more occasions than I would like to admit. Here's a recipe I have made a bunch of times. It's easy and except for a bit of assembly and cutting, it will impress and amaze your friends. You'll get comments like, "Wow, you made this?!?! I always thought that Baklava was really difficult to make." You can decide for yourself how you want to comment. Just be sure to thaw the phyllo ahead at room temperature at least a couple of hours before you would like to assemble.

1 (16 ounce) package phyllo dough - Thawed

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan.

1 pound chopped nuts (I like to use a combination of walnuts and almonds)
1 teaspoon cinnamon

If you have a food processor available, use it to chop the nuts with the cinnamon. Just be careful and don't chop the nuts too finely. Set aside

1 cup butter, melted

It's helpful if you have a pastry brush available to brush on the butter. I like a more liberal application of butter, if you don't, you may have some butter left after assembly. Unroll the phyllo, depending on the size of the sheets, you may need to cut the sheets in half to fit into the pan.

You will need to make layers of the phyllo, butter and nuts, use the directions that follow.

1) phyllo
2) butter


Repeat 1 and 2 until you have used 8 sheets of phyllo buttered in the bottom of the pan.

3) Sprinkle a little less than 1/4 cup of chopped nuts evenly over the surface.
4) phyllo
5) butter
6) phyllo
7) butter

Repeat 3 through 7 until you have used all but 6 - 8 sheets which remain for the top layer.

8) phyllo
9) butter

Continue repeating 8 and 9 until all the phyllo sheets are used. Using a sharp knife cut into diamond or square shapes, be sure you cut all the way through all the layers. I find the square shapes easier to deal with but not as festive and fancy as the diamond shapes. Bake for about 50 minutes until the baklava is golden and crisp. While the baklava bakes, prepare the sauce.

1 cup water
1 cup white sugar

Boil the water and sugar until the sugar is dissolved.

1 teaspoon vanilla extract
1/2 cup honey
1/2 teaspoon lemon zest (optional)

Mix together the vanilla, honey and zest. Simmer for about 20 minutes. When the baklava is crisp and golden, remove from oven and carefully pour the sauce over the baklava. Let cool. I think it's nice to serve the baklava into individual cupcake papers. I have also halfed this recipe when the full recipe was too much.

I hope you will amaze and astonish your friends with your culinary creation.

Hugs,
Mameekosan 

Sticky Chicken

Hi,

I hope you are well.

Well some recipes come and then go, never to be heard from again and then there are the recipes that come and hang around. This recipes is one of the later. I really don't know how many times I have made it. But, I like it because it's easy. I adapted this from a recipe that I think I got from the Boston Globe, but I honestly don't remember where the original recipe came from. The original recipe called for chicken wings, but I usually don't make chicken wings and usually use thighs or breasts.

3 lbs chicken thighs, legs or breasts (or a combination of these depending on what you like)

If you buy the thighs with the drumsticks attached, I like to separate them before baking. It's easy to do, just find the joint between the drumstick and thigh and with a sharp knife cut between the two. If you find the right spot, you won't be trying to cut through bone. I usually remove the skin from the thighs, but leave the skin on the drumsticks.

1 cup soy sauce
Juice from one lemon (the original recipe called for 1/2 cup orange juice concentrate)
1/2 cup light or dark brown sugar
3 large garlic cloves, minced
1 chunk fresh garlic, a couple of inches long, peeled and minced
1 to 2 teaspoons crushed red pepper flakes

Mix the ingredients from the list above. Place in a large glass (pyrex) baking dish, large enough to hold the chicken in one layer. Add the chicken, turn to coat. Now at this point, the original recipe calls for marinating the chicken in the fridge for 4 hours to up to 2 days. Normally I don't do this, since I'm doing this right before I'm going to bake the chicken for dinner. If you're a planner, you can let me know if the chicken is different marinated.

Set oven to 400 degrees. Bake chicken for about an hour, until the chicken is cooked through and crispy and the marinated is thick and sticky.

Because the chicken is so flavorful, it's nice to serve it with some plain steamed veggies, roast squash or sweet potatoes, and maybe a simple salad or vinegared cucumbers. I hope you'll try this recipe and that Sticky Chicken becomes a recipe that comes and hangs around.

Hugs,
Mameekosan

Eggplant Salad with Sesame Dressing

Hi,

This dish could possibly convert a "I don't like eggplant" person into a "I like eggplant" person. I adapted this recipe from Mark Bittman. He calls for cooking the eggplant over a charcoal or wood fire which really does lead to a lovely flavorful charred eggplant. But, since I don't have time for that type of labor intensive cooking, I use my trusty microwave for cooking the eggplant. My dear father purchased my microwave for me even though at the time I was probably rolling my eyes and thinking, "I don't need a microwave!" Well, I was wrong. The microwave has become a trusty valuable cooking item in my kitchen.

1 regular eggplant or 2 or 3 Chinese eggplants
2 or 3 tablespoons olive oil

If you have regular eggplant, slice into 3/4 inch lengthwise slices. If you use the long skinny type, quarter each eggplant the long way to make long skinny eggplant pieces. Use a microwave safe shallow dish, sprinkle olive oil in dish and dip eggplant pieces in the oil, flipping to coat both sides. Arrange in a single layer or slightly overlapping. Microwave on high for about 10 minutes. Eggplant will be cooked and slightly squishy. While eggplant cooks prepare dressing.

Juice from one lemon
2 tablespoons sesame seeds
2 tablespoons soy sauce
1-2 tablespoons sugar
freshly ground pepper

Mix the dressing ingredients together in a large bowl. When the eggplant is cooked, cut the eggplant into 1 inch cubes or rectangular shaped rods. Mix eggplant into dressing. Here's what I usually like to add.

2-3 green onions thinly sliced
1/2 bunch cilantro chopped

If I have some of these available I'll also add:

2 cups arugula or fresh spinach
Salt, taste to see if needed

I hope you enjoy this eggplant salad. It's great alongside some simple baked chicken with some sauteed green beans. It also makes great leftovers.

Hugs,
Mameekosan

Basic Meat Loaf - Comfort Food

Hi,

I'm sorry that it has been so long since I've posted any new recipes. I decided to take some online courses and the two classes have been distracting me from my recipe blogging. But I finished my one course and got a 94 on the final. Not too bad... K requested a meat loaf recipe and I did end up giving her one over the phone, but I thought because meat loaf is such a great comfort food and very good for left overs, my recipe blog would be lacking without it.

If you make the whole recipe with 2 pounds of ground meat you can bake half shaped into a loaf and take the other half and shape them into meat balls. Then bake both in the oven. The meat balls will take about half the time as the meat loaf. Bake the meat loaf in a pyrex baking dish and bake the meatballs on a rimmed baking pan. You can also just make one big meat loaf and it will heat up great for leftovers or for meat loaf sandwiches.

1/2 cup plain bread crumbs, fresh if possible
1/2 cup milk

Preheat the oven to 350 degrees. Soak the bread crumbs in milk.

2 pounds ground meats (I usually just use beef, but you can also make a mixture with lamb or pork)
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley chopped
2 clove garlic, minced
1 teaspoon dried sage leaves
1/2 teaspoon salt
ground black pepper
1 onion finely chopped
1 small carrot finely chopped (this is optional, I usually don't do this, but more veggies are always good)

Mix the above ingredients together. Add the soaked bread crumbs. Mix thoroughly. Shape the mixture into 1 large loaf or 1 small loaf and a pan of meatballs. The meat loaf will take 1 hour and 15 minutes and the meat balls will take about 30 minutes. The meat loaf will be done when no longer red in the center.

And don't forget to make meat loaf sandwiches! They are one of my favorites with a little dijon mustard and some arugula. Enjoy and receive hugs and warm thoughts from home because you know that meatloaf is comfort food.

Hugs,
Mameekosan

Asian Corn and Chicken Soup

Hi,

I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.

2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced

Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.

3 fresh corn on the cobs (or half a bag frozen corn)

Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.

1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock

Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.

1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces

Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.

1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)

Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.

Hugs,
Mameekosan

Lentil Soup with Bacon and Ham

Hi,
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.

I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.

1 lb lentils, I used half brown and half red, rinsed thoroughly

Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.

4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces

Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.

4 medium carrots, coarsely chopped

Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.

5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils

Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.

Salt and pepper

Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.

Hugs,
Mameekosan

Sauteed Spicy Broccoli

Hi,

I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.

2 pounds broccoli, see preparation below

I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.

3 tablespoons olive oil

After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.

2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper

Add the garlic and red pepper.

Saute for another minute or until the garlic just starts to brown.

2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste

Remove the broccoli to a serving bowl and add the above ingredients. Toss well.

I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.

I hope this broccoli recipe becomes your go-to also!

Hugs,
Mameekosan

Eggs in Purgatorio

Hi,

The Italians have such fun names for their dishes. I decided to keep the name, but I made a bunch of changes to this Sunset's Italian Cookbook recipe. You'll probably have most of the ingredients on hand and it's very quick and easy. I made it with sausage, but I think it would still be quite delicious without.

1/2 pound pork bulk breakfast sausage (italian sausage would work as well)

Brown the sausage in a large frying pan with a tablespoon of oil over medium heat. When brown and cooked through remove from pan.

1 leek, sliced in half lengthwise, rinsed well, sliced in 1/2 in pieces.
(if you don't have a leek, you can substitute with 1/2 pound of mushrooms or use both.)
2 tablespoons olive oil or butter
1/2 teaspoon crushed red pepper

Cook the leek and/or mushrooms in the oil seasoned with the red pepper until brown and most of the liquid has evaporated, about 5 minutes. Add the sausage back in.

2 large ripe tomatoes, cut into chunks (can of diced if you don't have fresh)
Salt and pepper

Add the tomatoes, cook until just heated through. Taste, add salt and pepper if needed. With a spoon, push the tomato mixture aside to make four round depressions.

4 eggs

Crack an egg and put one egg into each indent.

1/4 cup cheddar or jack cheese

Sprinkle with cheese, cover and cook until the eggs are set the way you like. We went with the yolks not quite done all the way through.

Parsley or something green

I think a sprinkle of fresh herbs or maybe some arugula would be nice. Last night I forgot to add the arugula, but the eggs were still delicious. On the side you could service a green salad or a simple fruit side with melon and grapes and maybe a piece of bread.

There was one egg and tomato stuff left and it heated up well for lunch today. I hope you'll enjoy this simple egg dish.

Hugs,
Mameekosan

Chinese Meatball Soup (Winter Melon Optional)

Hi,

We were at H Mart recently and R was intrigued with the Winter Melon. I think he thought it might be similar to a Honeydew Melon, but once we got it home and I did a little research, I found that Winter Melon is more like a cucumber in sweetness and texture. Okay, so now I had to figure out what to do with it. I found this recipe, on allrecipes.com and adapted it quite a bit from the original. I think it would be fine without the winter melon and I think in the future I plan to make it without.

Preheat over to 400 degrees. First you have to make the meatballs.

1 pound ground pork
2 tablespoons cornstarch
1/2 bunch cilantro, finely chopped
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons garlic, finely minced
2 tablespoons minced fresh ginger
1 egg

Mix all the ingredients listed above together until well mixed. Form the mixture into golf ball sized balls. If you have some around, line a rimmed baking sheet with parchment paper, to make clean-up so much faster. Place meat balls on baking sheet. Sprinkle with salt and pepper. Bake in 400 degree oven until browned, around 15 minutes. While the meatballs brown, continue working on the soup.

6 cups water
2 pounds Winter Melon, cut into 1 inch cubes
3 slices fresh ginger
2 teaspoons salt
2 teaspoons sugar
black pepper (healthy amount)
1/2 bag frozen spinach
(bok choy or celery, thinly sliced)

Add the above ingredients and simmer for 5 minutes or until the veggies are cooked, but still a bit crispy. The original recipe didn't call for anymore veggies other than the winter melon. I felt like it needed more veggies, so I added 1/2 package of frozen spinach. I think you could also add some fresh bok choy or thinly sliced celery.

(thinly sliced green onions and cilantro)

When the meatballs are browned add to the soup and simmer gently for 10 more minutes. Check to see that the meatballs are cooked through. I ended up simmer the soup for longer and the meatballs started to fall apart a bit, but I thought the soup was still delicious. Check to see if the soup needs a bit more salt or pepper. I liked to finish the soup, just before serving, with a sprinkle or green onions and cilantro.

Hope you enjoy this soup. It heats up well for lunch or dinner the next day.

Hugs,
Mameekosan

Red Lentil Burgers - Yes another burger recipe!

Hi,

Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.

1 cup dried red lentils

Rinse the red lentils and check for debris and small stones.

4 cups water

Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.

3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped

Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.

2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs

Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.

1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper

Mix in bread crumbs. Season with salt and pepper.

1 egg

Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.

2 tablespoons olive oil

Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.

We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.

Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice

The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.

Hugs,
Mameekosan

Fun with Kebabs! 2 ways

Hi,

I've always read that you shouldn't mix ingredients in Kebabs. But what fun is it to put chicken on one skewer and then onions on another and then green peppers on a third? They don't look very appealing and you can't serve them that way. Anyway, I ignored the pure single food on a skewer philosophy and tried these skewers 2 ways and "hey" they were pretty good.

Assemble all the ingredients and then skewer away.

Kebab #1 - Chicken + Green Pepper + Zucchini + Mango or Pineapple

1 pound chicken breast cut into 1 1/2 square pieces

Marinate the chicken in the following while you cut up the rest of the ingredients

1/4 cup olive oil
2 teaspoons grated lemon zest
Juice from one lemon
1 teaspoon fresh herbs (basil, oregano, parsley, or thyme)
1 teaspoon salt
1/2 teaspoon pepper

2 green peppers, seeded and cut into 1 to 1 1/2 inch squares
1 zucchini cut into 1/2 inch slices
1 mango or 1/2 pineapple cut into chunks (Make sure the mango is on the unripe side)

The chicken should marinate for about 15 minutes, but that's about the time you'll need to prepare the rest of the ingredients. So, now it's time to assemble. I usually use metal skewers. They work fine, I can reuse them and they don't need to be soaked like the bamboo ones. This should make 6 or 7 skewers. Don't crowd the ingredients and try to make all the skewers pretty even.

I cooked these on the grill, but you can probably do them under the broiler. Cook one side and turn to cook the other. Don't burn them, it's not healthy.

Kebab #2 - Pork + Onion + Mushrooms +  Green Pepper

1 pound boneless pork loin, cut into 1 1/2 inch cubes

Marinate it in:
1/2 cup plain yougurt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon paprika

While the pork marinates, prepare the following:

2 large onions, cut into wedges and separated
1 pound mushrooms, washed
2 green peppers, seeded and cut into 1 to 1 1/2 inch squares

Assemble as above. I also cooked these on the grill. These go along great with a green salad and maybe some corn on the cob for a fresh summer meal.

So "Bah Humbug" to those mixed kebab naysayers!

Hugs,
Mameekosan

Fish with Prosciutto and Potatoes - Part 1

Hi,

This is a recipe that has become one of my go-to's. Since I have to go to the store to buy the fish, I just have to remember to also get the thinly sliced prosciutto. I also have to make sure that I have green onions, parsley and potatoes. This dish heats up well and also leftovers can be transformed into a delicious fish chowder in a matter of minutes.

Preheat oven to 450 degrees. If you have some available, line a 11 x 17 inch glass baking dish with parchment paper. The parchment paper will make clean-up quick and easy.

Olive oil
3 large Yukon Gold potatoes (I have also used red potatoes or even Idaho potatoes), very thinly sliced
salt and pepper.

Splash 2 or 3 Tablespoons of olive oil onto parchment paper or into the baking dish. Put half of the potatoes in a thin even layer, turning the potatoes to evenly coat with oil. Sprinkle with salt and pepper. Spread the second half of the potatoes in pan, sprinkle with salt and pepper, and a bit more oil to lightly cover potatoes. You don't want the potatoes swimming in oil, but don't be skimpy. Roast the potatoes in the oven for about 30 minutes or until the potatoes start to brown around the edges. In the meantime, get the fish ready.

~2 pounds of white fish filet (I often use Tilapia because it's cheap also I've used hake or cod)

If I use Tilapia, I cut the filet into two pieces along what seems to be the center. If I use Hake or cod, I cut the filet into 4 or 5 inch pieces.

Sprinkle the fish lightly with oil.

~8 slices or thinly sliced prosciutto (I ask for the cheapest, which is usually the domestic prosciutto)

Wrap each piece of fish with a slice of prosciutto. Hopefully, it will work out and there will be one slice for each piece of fish. When the potatoes are done, remove the pan from the oven and carefully place the fish wrapped in prosciutto on the potatoes. Give a final sprinkle of olive oil. Bake for 20-30 minute.

4 green onions thinly sliced
1/2 cup fresh parsley chopped

I like to add the green onions and parsley just a bit before the fish is done, so that the onions and parsley heat through but not enough for them to get wilted. The fish will be done when firm to the touch.

This is a great dish to serve with a green salad. Since it includes potatoes you don't have to do much else. And don't forget to save a couple pieces of fish and some potatoes to make the fish chowder. I'll post that recipe in Part 2.

Hugs,
Mameekosan

Easy Chicken Stock - Roasted Chicken Part 2

Hi,

I have been reminded that I never did circle around to write about taking the roast chicken carcass and turning it into delicious and cheap stock. So here it is.  Also, if when you are cooking and you end up with chicken bones or small bits of chicken, I just throw them in a bag and freeze them for when I make stock.

1 roasted chicken carcass (Also any leftover chicken bones that you may have frozen)

Break up the carcass. Add any leftover bones or drippings scraped from the roasting pan, into a large stock pot, large enough to hold chicken and water to cover.

1 large onion, peeled and cut in half
2 carrots
2 bay leaves
if you have any fresh herbs such as parsley or thyme, they can be added as well
1 bouillon cube (I know that some people may not like this, but I usually add just one cube)

Add the above ingredients to the pot and add water to cover. Bring just to boiling and lower temperature to low, so that the water is hot, but not enough to boil. Skim the gunky stuff that forms on the surface. Cook for at least 2 hours and as long as 4. Add water if necessary. Adjust to taste with salt and pepper.

Strain the stock through a strainer. I usually divide the stock into small containers and freeze. It's great to have stock on hand for soup.

Hope you can stock up on stock! (sorry for the pun)

Hugs,
Mameekosan

Pork Chops with Leeks and Mushrooms

Hi,

Sorry for the delay in posting this recipe for those who requested it. It will seem fancy to dinner guests but easy enough for a weekday dinner. The mushrooms and leeks are things that I usually don't have around in the fridge. The leeks are a bit expensive, but the dish is delicious and I encourage you to try it with the leeks.

4 pork chops 

Salt and freshly ground pepper, to taste 

2 tablespoons butter

1 tablespoon olive oil

Season pork chops generously on both sides with salt and pepper. Melt the butter and olive oil in a large frying pan over medium high heat. When the pan is hot add the pork chops and cook each side until browned. It will take about 5 to 6 minutes total. The chops do not need to be cooked through at this point, you'll cook them more later. After the chops have browned remove them from the pan, set aside.

2 leeks thinly sliced 

1 lb mushrooms sliced 

1 tablespoon butter

Salt and pepper

Be sure the leeks are clean. I like to cut them in half lengthwise and wash each individual leek, especially the bottom of the leeks in a large pot of water. After the leeks are clean, thinly slice them. Melt the butter over medium high heat, in the same pan that you cooked the chops . When hot add the leeks and mushrooms. Salt and pepper to taste. Cook for about 4 minutes, until the leeks begin to soften.

1/4 cup white wine (if you have some available, if not add more chicken broth)

1/4 cup chicken broth (okay to use hot water with bouillon cube)

Add the wine and broth to the leeks and mushrooms. Cook, stirring for about 4 minutes.

4 ounces goat cheese

Stir in the goat cheese. Return the chops to the pan. Spoon the mushroom mixture over the chops, cover and reduce heat to medium low and cook for about 10 more minutes until the chops are cooked through. 

If you have some fresh thyme or tarragon you can add it here. Or some fresh parsley or basil will work as well. Adjust the seasoning, add more salt or pepper if needed. These pork chops go along very well with a green salad and a slice of melon. Hope you'll enjoy this recipe as much as I have.

Hugs,
Mameekosan