Ok, so, now that I am re-vamping this website and it's no longer all about the menu, it's just about what I make, I figured my reference points should be different. SO, I'll be rating the dishes on a 5 star system.
I'll be pretty strict about my ratings as in, you could probably trust 3 stars to be pretty good, although I suspect that most of the dishes I'll get around to posting will be my favorites that I want to remember, so they'll probably mostly be 3 and above. Here's how the rating with go:
5 stars: I could live off of this stuff!
4 stars: I'd make it again, for sure, and you should make it too!
3 stars: It'll be in our rotation here and there, but was worth making.
2 stars: I could take it or leave it - and definitely won't make it again.
1 star: Bleck.
Monday, January 11, 2010
Cashew Tilapia and Tabbouleh
Ok, so, here I am, the first day after my new year's resolution to write on this blog at least once a week. And I'm doing it! I'm sure by June it will be midnight on Sunday and I'll be typing up last week's entry, but that's how resolutions go, right? It feels good to be accomplishing something now, anyway. =)
SO, tonight we had Cashew Encrusted Tilapia and Tabbouleh for dinner. Uh*mazing.
Not only was it beautiful, it was delicious! Lots of flavor from herbs, lemons, nuts...lots of crunch and variety of textures. I just loved this whole dish, which is why I'm posting them together!
The fish could also be adapted for a number of dietary needs - you could easily make it gluten free by using only nuts to dip the fish in (and skipping out on the bread crumbs and flour). You could also use just Panko Bread Crumbs instead of nuts if you wanted the crunch but no nuts. I suppose you could also slice chicken thinly and use that for you non-fish-lovers out there (and you know who you are).
In either case, it was absolutely fantastic, flavorful, and healthy; three things that are a must in my house!
This Tabbouleh is something that we eat regularly at our house. It packs a lot of flavor without fat and tastes fresh and delicious. The recipe I use isn't strictly a Tabbouleh as it calls for more wheat than the traditional, but I like it this way, so that's how I make it! I also throw in pine nuts and feta usually, but they are most definitely optional.
Just look at that chopping board - tomatoes, mint, parsley, green onions, cucumbers...mmmmm. Even my toddler eats it! Oh, and don't be afraid of Bulghur (cracked) wheat! You can pick it up at almost any grocery store in the cereal, baking, or bulk grains area and it's even easier to make than rice!
It's a very forgiving recipe that you can play with by adding more lemon juice or herbs until you get the flavor you like. I find it can be chilled for up to 3 days and still be delicious, so all the chopping's worth it if you have some downtime and make it early!
Ok, now, let's talk fish. Tilapia is really quite mild and delicious if you are a fence-sitter in the seafood department, but you really could use chicken for this dish as well.
I started out using a meat pounder to crush the cashews, but I was failing miserably at it, so I busted out the Magic Bullet and that did the trick. Any blender/food processor would work. I used salted cashews because that's all I had on hand - so sue me. =) I also used Panko Bread Crumbs because Costco sells them for cheap and I think they make your dish much more gourmet-ish. Really, they do. You can buy them next to the normal bread crumbs at any grocery store.
Look at the little line-up of coatings for my fish before they were popped in the oven - isn't it pretty, like playing leap-frog into the pan. =)
So, then I popped them in the oven...then comes the universal question: WHEN IS THE FISH DONE??
I used to wonder the same thing - in fact, I used to cook fish until it was straight rubber because I was so nervous I was under-cooking it. Well, fish is a little different than normal meat, it's going to look a little plump, juicy, and even un-cooked when it is cooked. If you stick a fork in it and just separate the layers so you can see the thickest part, if it looks a little flaky on the outside and has gone opaque in the center, your fish is completely cooked through, and you can pull it out. Even if it's just a little early, it'll still steam for a few minutes once you take it out. Mine were perfection at 20 minutes.
Mmmm...just look at that crunchy, salty goodness. You know you want some!
Lastly, I whipped up a little sauce for these puppies with whatever I had in the kitchen - some brown mustard, honey, and a little barbecue sauce. It was delicious, although I think a mango salsa on top in the summer would be out of this WORLD.
I think I should probably rate these recipes, for ease in reference later on. I think I'll use the good old fashioned star rating, and I'll explain that in another post in just a moment. Here's how I'd rate them:
Tabbouleh: 4.5 stars
Cashew Tilapia: 4 stars
Ok, that's all folks! Let me know if you have any questions or if anyone tries it what you think of it!
SO, tonight we had Cashew Encrusted Tilapia and Tabbouleh for dinner. Uh*mazing.
Not only was it beautiful, it was delicious! Lots of flavor from herbs, lemons, nuts...lots of crunch and variety of textures. I just loved this whole dish, which is why I'm posting them together!The fish could also be adapted for a number of dietary needs - you could easily make it gluten free by using only nuts to dip the fish in (and skipping out on the bread crumbs and flour). You could also use just Panko Bread Crumbs instead of nuts if you wanted the crunch but no nuts. I suppose you could also slice chicken thinly and use that for you non-fish-lovers out there (and you know who you are).
In either case, it was absolutely fantastic, flavorful, and healthy; three things that are a must in my house!
This Tabbouleh is something that we eat regularly at our house. It packs a lot of flavor without fat and tastes fresh and delicious. The recipe I use isn't strictly a Tabbouleh as it calls for more wheat than the traditional, but I like it this way, so that's how I make it! I also throw in pine nuts and feta usually, but they are most definitely optional.
Just look at that chopping board - tomatoes, mint, parsley, green onions, cucumbers...mmmmm. Even my toddler eats it! Oh, and don't be afraid of Bulghur (cracked) wheat! You can pick it up at almost any grocery store in the cereal, baking, or bulk grains area and it's even easier to make than rice!It's a very forgiving recipe that you can play with by adding more lemon juice or herbs until you get the flavor you like. I find it can be chilled for up to 3 days and still be delicious, so all the chopping's worth it if you have some downtime and make it early!
Ok, now, let's talk fish. Tilapia is really quite mild and delicious if you are a fence-sitter in the seafood department, but you really could use chicken for this dish as well.
I started out using a meat pounder to crush the cashews, but I was failing miserably at it, so I busted out the Magic Bullet and that did the trick. Any blender/food processor would work. I used salted cashews because that's all I had on hand - so sue me. =) I also used Panko Bread Crumbs because Costco sells them for cheap and I think they make your dish much more gourmet-ish. Really, they do. You can buy them next to the normal bread crumbs at any grocery store.
Look at the little line-up of coatings for my fish before they were popped in the oven - isn't it pretty, like playing leap-frog into the pan. =)
So, then I popped them in the oven...then comes the universal question: WHEN IS THE FISH DONE??I used to wonder the same thing - in fact, I used to cook fish until it was straight rubber because I was so nervous I was under-cooking it. Well, fish is a little different than normal meat, it's going to look a little plump, juicy, and even un-cooked when it is cooked. If you stick a fork in it and just separate the layers so you can see the thickest part, if it looks a little flaky on the outside and has gone opaque in the center, your fish is completely cooked through, and you can pull it out. Even if it's just a little early, it'll still steam for a few minutes once you take it out. Mine were perfection at 20 minutes.
Mmmm...just look at that crunchy, salty goodness. You know you want some!Lastly, I whipped up a little sauce for these puppies with whatever I had in the kitchen - some brown mustard, honey, and a little barbecue sauce. It was delicious, although I think a mango salsa on top in the summer would be out of this WORLD.
I think I should probably rate these recipes, for ease in reference later on. I think I'll use the good old fashioned star rating, and I'll explain that in another post in just a moment. Here's how I'd rate them:
Tabbouleh: 4.5 stars
Cashew Tilapia: 4 stars
Ok, that's all folks! Let me know if you have any questions or if anyone tries it what you think of it!
Sunday, January 10, 2010
Roman Chicken
Ok, anyone who hasn't tried this recipe needs to. It's delicious, it's easy, it has 5 stars and 655 ratings on the foodnetwork.com...and it's dairy free, which I know is helpful for many of us!
Enjoy!
New Years Resolution
Ok, OKAY!! I've been such a slacker with this website. The end of the year literally chewed me up and spit me out and I am just finally getting back to business as usual. And business as usual naturally involves New Year's Resolutions. SO, I am planning on starting fresh with this blog. I'm no longer going to type out my full menu - it's too exhausting, time consuming, daunting, etc...etc... Instead, at least once a week (and this is the resolution part), I'm going to write a review for at least one recipe that I make (or reference a few recipes) hopefully complete with pictures! I think this will be much more reasonable.
Hurray for cooking!
Monday, November 16, 2009
Thanksgiving Feast
There's frost on the ground, Christmas decorations in the stores (already!) and it's just about time for my favorite holiday! Well, one of them, anyway. Here are some of my favorite Thanksgiving recipes! It's very important to me that I can make things in advance so that the day of I can relax. Enjoy!
APPETIZERS:
Black and Green Olive Tapenade - This is unbelievable. It tastes like something you'd find in a restaurant. Very fancy feeling and looking. It can be made up to a week in advance. I think it's best served with plain Pita Chips. Even if you're not an olive person, you might find yourself lost in the perfect blend of spices, savory, and salty for a delicious appetizer!
BREAD:
Williams-Sonoma Wheat Sheaf Bread - I'll post the instructions for this below. It truly is a SHOW STOPPER and is shockingly easy (shhhh...let's keep that a secret). I use my Auntie Pam's roll recipe and use the technique found in my Williams Sonoma Breads recipe book. Recipe and instructions below.
SIDE DISHES:
Roasted Winter Squash with Asparagus, Gorgonzola, and Apples - Recipe Below. This is a beautiful dish, lots of color and lots of flavor. I love to bring it to Thanksgiving dinner because it's a different medley of flavors than the typical stuffing/mashed potatoes/sweet potatoes but still tastes harvesty and delicious!
The BEST Sweet Potatoes - This dish is really more of a dessert than a side dish, but hey, it's Thanksgiving! That's also why if you are someone who has never liked Sweet Potatoes in the past...you'll find yourself liking them with this recipe! Recipe Below.
The BEST Mashed Potatoes - These are creamy, delicious, and have just the right balance of flavors to make the most delicious potatoes. I like mine a little thick, but you can add to taste. Did you know that you can make these one day in advance and then heat them on low in the crock pot the day of so you don't humidify your kitchen? Just add a little water or cream once they're warm to get the right consistency.
MAIN DISH
Of course, we all love turkey! My favorite way to cook they turkey is simply to buy Reynolds oven bags at the grocery store and use their directions. No seasoning, no extra work and it's really fool-proof! I absolutely love the results every time - super moist turkey and very little work! It doesn't get better!
DESSERT
My very own apple pie recipe - this comes from a fusion of a number of my favorite recipes to create what I consider to be one absolutely delicious apple pie! I also love that you can make the crust the day before and freeze it and just have the apples and sour cream to dump in the next day! Recipe below.
Magnolia's Banana Pudding - Such a fun twist on the classic banana cream pie. I love this, and every time I make it people rave. It's so easy and absolutely delicious!
Orange Chocolate Mousse - I don't even like mousse (no really, I don't like it at all), but whenever I make this I can't stop eating it! It's delicious, it's make-ahead...you can make it fancy by putting it into little tea cups or wine glasses. It's just a perfect dessert. It's not too sweet, either, which is nice following a Thanksgiving feast.
Happy Eating!
Thanksgiving Recipes Not Found on Internet: My Very Own Apple Pie
FOR THE CRUST:
2 C flour
1 1/2 tsp salt
Pinch sugar
1 C Crisco/vegetable shortening (if you don't like shortening in your crust, use this recipe instead).
1/2 C cold water (with ice in it - you want it VERY cold)
Cut the shortening into cubes and put it in the refrigerator to chill. Combine flour, salt, and sugar in bowl. using a pastry blender, mix in crisco cubes until shortening is mostly combined and texture is crumbly. Be careful not to over-mix. Add water and use a fork to completely mix together into doughy texture, but still letting shortening marbling be visible. Divide dough in half and shape each into a ball. Refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface until about 1/4 inch thick. Place one crust on bottom of pie pan.
FOR THE FILLING:
Apple Portion:
3 tablespoons butter
2 pound apples (Honey Crisp are my favorite) sliced 1/2-inch thick
1/2 cup sugar
1/2 cup brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sour Cream Portion:
1 C sour cream
1 egg
1 1/2 tsp vanilla
Preheat oven to 350 degrees F. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Spoon mixture into pie crust already assembled in pan.
Beat together sour cream, egg, and vanilla. Pour over apple mixture. Top with the remaining crust and crimp edges of crust together. Using a sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Glaze with egg, if desired. Place the pie in the oven, and bake for 1 hour and 15 minutes. Remove from oven and let sit until cooled or just warm.
Option: Warm Caramel Syrup (I think this really takes it to the next level!)
Ingredients:
1/4 C sugar
1/4 C brown sugar
1/4 C butter
1/4 C heavy cream
1 tsp vanilla
Directions:
Mix sugar, butter and cream in a saucepan. Let mixture simmer 5 minutes, stirring frequently. Cool, and add vanilla. Sauce may be refrigerated and used over again. May be served warm.
2 C flour
1 1/2 tsp salt
Pinch sugar
1 C Crisco/vegetable shortening (if you don't like shortening in your crust, use this recipe instead).
1/2 C cold water (with ice in it - you want it VERY cold)
Cut the shortening into cubes and put it in the refrigerator to chill. Combine flour, salt, and sugar in bowl. using a pastry blender, mix in crisco cubes until shortening is mostly combined and texture is crumbly. Be careful not to over-mix. Add water and use a fork to completely mix together into doughy texture, but still letting shortening marbling be visible. Divide dough in half and shape each into a ball. Refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface until about 1/4 inch thick. Place one crust on bottom of pie pan.
FOR THE FILLING:
Apple Portion:
3 tablespoons butter
2 pound apples (Honey Crisp are my favorite) sliced 1/2-inch thick
1/2 cup sugar
1/2 cup brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sour Cream Portion:
1 C sour cream
1 egg
1 1/2 tsp vanilla
Preheat oven to 350 degrees F. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Spoon mixture into pie crust already assembled in pan.
Beat together sour cream, egg, and vanilla. Pour over apple mixture. Top with the remaining crust and crimp edges of crust together. Using a sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Glaze with egg, if desired. Place the pie in the oven, and bake for 1 hour and 15 minutes. Remove from oven and let sit until cooled or just warm.
Option: Warm Caramel Syrup (I think this really takes it to the next level!)
Ingredients:
1/4 C sugar
1/4 C brown sugar
1/4 C butter
1/4 C heavy cream
1 tsp vanilla
Directions:
Mix sugar, butter and cream in a saucepan. Let mixture simmer 5 minutes, stirring frequently. Cool, and add vanilla. Sauce may be refrigerated and used over again. May be served warm.
Thanksgiving Recipes Not Found on Internet: Orange Chocolate Mousse
INGREDIENTS:
4 oz semisweet baking chocolate, chopped in small pieces
3 Tbsp unsalted butter
1/4 C orange juice
3 Tbsp of cocoa powder
2 eggs, separated (2 egg whites, 2 yolks)
2 Tbsp cointreau (non-alcoholic substitution is 1/2 tsp of orange extract)
1/3 C whipping cream
1 more egg white
2 Tbsp of sugar
Orange segments and whipped cream to serve
DIRECTIONS:
In a microwavable bowl, melt orange juice and butter until boiling. Add the chocolate and stir until smooth. Microwave at 10 second intervals if necessary to melt more. When smooth, stir in cocoa powder. Whisk in egg yolks and cointreau/orange extract. Allow to cool. In a chilled bowl, beat the cream until soft peaks form. Cover and refrigerate until ready to use. Beat all the egg whites in a clean, dry, chilled bowl until soft peaks form. Add the sugar; beat until smooth and glossy. Using a large metal spoon, gently fold the eggs whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream. Spoon the mixture into individual serving dishes or a large serving bowl and refrigerate for at least 1 hour. Serve with orange segments and whipped cream.
4 oz semisweet baking chocolate, chopped in small pieces
3 Tbsp unsalted butter
1/4 C orange juice
3 Tbsp of cocoa powder
2 eggs, separated (2 egg whites, 2 yolks)
2 Tbsp cointreau (non-alcoholic substitution is 1/2 tsp of orange extract)
1/3 C whipping cream
1 more egg white
2 Tbsp of sugar
Orange segments and whipped cream to serve
DIRECTIONS:
In a microwavable bowl, melt orange juice and butter until boiling. Add the chocolate and stir until smooth. Microwave at 10 second intervals if necessary to melt more. When smooth, stir in cocoa powder. Whisk in egg yolks and cointreau/orange extract. Allow to cool. In a chilled bowl, beat the cream until soft peaks form. Cover and refrigerate until ready to use. Beat all the egg whites in a clean, dry, chilled bowl until soft peaks form. Add the sugar; beat until smooth and glossy. Using a large metal spoon, gently fold the eggs whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream. Spoon the mixture into individual serving dishes or a large serving bowl and refrigerate for at least 1 hour. Serve with orange segments and whipped cream.
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