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
Monday, October 27, 2014
Thursday, October 23, 2014
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 : )
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 : )
Thursday, September 4, 2014
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 : )
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 : )
Friday, August 30, 2013
Pesto for all the Basil
Hi,
You have all been most patient with me as I have not been writing at all this summer. R and I have been consumed with outside painting and repair. But, I did try this new pesto recipe adapted from family circle and I think it's delicious. Previous attempts at pesto have resulted in stuff that R thought tasted "weedy." This pesto he likes!
1 cup walnuts (Last night, I measured an overflowing cup and the previous time I also used almonds, because I didn't have enough walnuts)
Toast the walnuts in a small frying pan over medium heat until fragrant. Cool.
4 peeled garlic cloves
grated zest from one lemon (zest lemon first, then squeeze)
Juice from one lemon
2 cups fresh basil leaves, rinsed (I used most of the stem too, if it wasn't too tough)
1 cup grated Parmesean
1 tsp salt
1/2 teaspoon black pepper
Pulse the above ingredients including the nuts in a food processor until well blended.
1/3 cup extra virgin olive oil
With the food processor running slowly pour the olive oil in a stream until the pesto is smooth. With this much olive oil the pesto will be paste like, which I prefer. If you prefer a more liquidy pesto add more olive oil. The pesto was excellent on the side of a green salad or grilled meat or with just about anything (maybe not ice cream, but who knows?)
I hope you'll enjoy the pesto as much as we did. And of course if you eat pasta, you can toss the pesto with some hot pasta. K did it and she said it was delicious.
Hope you're summer has been good. I can't believe it's almost September.
Hugs,
Mameekosan
You have all been most patient with me as I have not been writing at all this summer. R and I have been consumed with outside painting and repair. But, I did try this new pesto recipe adapted from family circle and I think it's delicious. Previous attempts at pesto have resulted in stuff that R thought tasted "weedy." This pesto he likes!
1 cup walnuts (Last night, I measured an overflowing cup and the previous time I also used almonds, because I didn't have enough walnuts)
Toast the walnuts in a small frying pan over medium heat until fragrant. Cool.
4 peeled garlic cloves
grated zest from one lemon (zest lemon first, then squeeze)
Juice from one lemon
2 cups fresh basil leaves, rinsed (I used most of the stem too, if it wasn't too tough)
1 cup grated Parmesean
1 tsp salt
1/2 teaspoon black pepper
Pulse the above ingredients including the nuts in a food processor until well blended.
1/3 cup extra virgin olive oil
With the food processor running slowly pour the olive oil in a stream until the pesto is smooth. With this much olive oil the pesto will be paste like, which I prefer. If you prefer a more liquidy pesto add more olive oil. The pesto was excellent on the side of a green salad or grilled meat or with just about anything (maybe not ice cream, but who knows?)
I hope you'll enjoy the pesto as much as we did. And of course if you eat pasta, you can toss the pesto with some hot pasta. K did it and she said it was delicious.
Hope you're summer has been good. I can't believe it's almost September.
Hugs,
Mameekosan
Wednesday, May 22, 2013
Red Lentil Dal to go with the Vindaloo
Hi,
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
This dal is the perfect dish to go along with the Vindaloo. The only downside of Indian food is that when I cook Indian, there are always lots of pots and pans to clean.
Red lentils are available in a well stocked grocery store, they are more expensive than brown lentils, but they cook up to a beautiful golden color.
1 1/2 cups red lentils
1/2 teaspoon ground turmeric
Wash the lentils to remove debris. Place lentils in a medium pot with 2 cups of water and turmeric. Stir and heat to a simmer. Cover so some steam can escape and watch that the lentils don't boil over. Cook for about 20 minutes until tender. The water should be pretty much gone.
3 tablespoons oil
generous pinch of ground asafetida (you can find this at an Indian market, if you can't find it, don't worry)
1 teaspoon cumin seeds
3 to 5 dried hot red chilies
Just before the lentils are done, heat the oil in a small frying pan over medium-high heat. When the oil is hot put in the asafetida and cumin seeds. Let them sizzle for a few minutes. Put in the red chilies and cook until the chilies start to turn dark red. Lift the lid on the lentils and pour in the oil and spices.
1/2 teaspoon salt
Add in the salt and taste. There you have it. Indian!
Hugs,
Mameekosan
Chicken Vindaloo for Ana
Hi,
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!
3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar
Mix the above ingredients together. Set aside.
3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices
Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.
6 cloves garlic, peeled and minced
Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.
1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.
1 can coconut milk
Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.
I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)
Hugs,
Mameekosan
Friday, May 17, 2013
Lentil and Sweet Potato Curry
Hi,
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
I've adapted this recipe to make it more soupy. It's great served with a spoonful of Greek yogurt or sour cream. It heats up well for lunch the next day. You can also fill it out when you serve it with rice. I threw everything in a slow cooker before I left for work in the morning and when I got home, dinner!
1 large onion peeled and chopped
1 tablespoon olive oil
Cook the onion and olive oil in a removable stove safe slow cooker insert or large soup pot until the onion starts to brown around the edges, about 5 minutes.
1 lb chicken breast, diced and sprinkled with a bit of salt
Add the chicken breast and cook stirring until the chicken is no longer pink.
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
1 tablespoon ground cumin
Add the above ingredients and cook just until the spices are fragrant, about 2 minutes.
1/2 cup lentils, rinsed and sorted to eliminate debris
1/2 pound sweet potatoes, peeled and sliced into 1/4 inch slices
3 cups water
1/2 bouillon cube
(1 cup frozen spinach, optional. This added a nice bit of green.)
Add the rest of the ingredients. If you plan on using a slow cooker, set it to med/high to be ready in about 7 hours. If you plan on cooking the curry on the stove, cook for about 30 minutes on low, until the sweet potatoes are tender. Taste to see if you need to add additional salt or pepper.
Hope you enjoy the curry. Maybe it is more like soup than curry. If you want to make it thicker you can add 1/2 cup more lentils. Enjoy!
Hugs,
Mameekosan
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