Easy Tilapia with Wine and Tomatoes

Prep Time:  25 Min     4 servings

 Ingredients:

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Directions:

1.Preheat a grill for medium-high heat.

2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.

3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

Shopping list for EasyTilapia with Wine and Tomatoes

From the Farmers Market or Grocer:
4 4oz. tilapia fillets
4 fresh basil leaves
1 large tomato

From your pantry:
salt
black pepper
butter
garlic clove
white wine

This dish, serving 4, can be served with your favorite salad, fresh bread and of course, a glass of wine.

The recipe will be posted tomorrow morning. 

Happy shopping,
Elizabeth

An unwatched pot boils immediately ~H.F.Ellis

Grilled Chicken with Rosemary and Bacon

 Ingredients

4 teaspoons garlic powder

4 skinless, boneless chicken breast halves or thighs

salt and pepper to taste

4 sprigs fresh rosemary

4 thick slices bacon

 Directions

1.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2.Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.

3.Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

This recipe serves 4.

Serve with your favorite salad, a loaf of bread and a glass of wine.

Happy eating,

Elizabeth

Shopping list for Grilled Chicken with Rosemary and Bacon

From the Farmers' Market or your local grocer:
4 skinless/boneless chicken breasts or thighs (I prefer thighs)
4 sprigs fresh rosemary
4 thick slices of bacon

From your pantry:
Garlic powder
salt and pepper

You'll serve this chicken with rice and a veggie or fresh bread, your favorite salad and a glass of wine.

The recipe, which serves 4, will be posted tomorrow morning.
Happy shopping,
Elizabeth

"I cook with wine, sometimes I even add it to the food"  ~WC Fields

Baked Fish with Asparagus Spears

Ready in 30 minutes    Serves 4

 

Ingredients:

- 2 T. EVOO (extra virgin olive oil)

- 1 t. fennel seeds

- 4 garlic cloves, chopped

- 1 shallot, sliced

- 2 lbs. haddock fillet

- Salt & black pepper

- 2 T. capers, drained

- 1 14oz. can diced tomatoes

- 2 T. balsamic vinegar

- 1/2 c. fresh basil, about 10 leaves, torn or shredded

- 1/2 c. clam juice

- Crusty bread

- 1 lb. thin asparagus, tough ends trimmed

- juice of 1/2 a lemon

 

Preheat the oven to 400degrees.

 

Heat a large ovenproof, nonstick skillet on the stovetop over medium heat.  Add 1 T. of EVOO to the pan.  Add the fennel seeds, garlic and shallots to the pan and cook for 2 minutes.

 

Rinse the fish and pat dry. Season the fish with salt and pepper, set aside.

 

In a small bowl, combine the capers, tomatoes, the remaining 1 T of EVOO, the balsamic vinegar, basil and clam juice,  Add the mixture to the skillet and cook for 2-3 minutes.  Add the fish fillets to the pan.  Spoon the sauce over the fish and set the skillet in the oven.  Bake the fish for 15 minutes or until cooked through.  Add the bread to the oven to warm through for the last minute or two.

 

While the fish cooks, boil the asparagus in an inch of water for 3 minutes, drain and dress with a little lemon juice and a pinch of salt.

 

Serve the fish with lots of juice for mopping up with the crusty bread and the asparagus spears alongside.

 

Happy cooking,

Elizabeth

 



Grocery List for Baked Fish and Asparagus Spears

From the Farmers' Market or your local grocer:

2 lbs of haddock fillet (if they don't have it, ask for something close, the fish police won't catch you)

1 bunch of fresh basil (consider buying the live basil plant - available in many grocery stores and putting it in a pot with a bit of water on your kitchen window sill)

1 8 oz. bottle clam juice

1 loaf crusty bread

1 lb. thin asparagus (if you prefer the larger stalks, go for it!)

 

From your pantry:

Extra virgin olive oil (EVOO)

Fennel seeds (this is a spice that I don't normally keep in my pantry)

Garlic

Shallot (lighter in taste than an onion)

Salt and black pepper

Capers

Canned diced tomatoes

Balsamic vinegar

Lemon

 

The recipe, which serves 4, will be posted Thursday morning.

Happy shopping,

Elizabeth



The only real stumbling block is a fear of failure.  In cooking you've got to have a what-the-hell attitude.   ~Julia Child

Pantry List

One of the keys to easy cooking is a well stocked pantry.  I've included a list of what's in mine.   From time to time I'll update it after I realize that I've forgotten to include something. 

Please, please don't think you have to have everything on the list.  It's meant as a guide.  If there are things you know you don't like or would prefer to substitute, by all means do so.  As I mentioned in the beginning, cooking is meant to be easy and I'll also add fun!!!

Canned Goods & Bottled Items

Canned tomatoes, tomato paste

 Reduced-sodium chicken broth, beef broth and/or vegetable broth

 Clam juice

 "Lite" coconut milk for Asian curries and soups

 Canned beans: cannelloni beans, great northern beans, chickpeas, black beans, red kidney beans

 Chunk light tuna

 

Oils, Vinegars & Condiments

 Extra-virgin olive oil for cooking and salad dressings

 Canola oil for cooking and baking

 Flavorful nut and seed oils for salad dressings and stir-fry seasonings: toasted sesame oil, walnut oil

 Butter, preferably unsalted. Store in the freezer if you use infrequently.

 Reduced-fat mayonnaise

 Vinegars: balsamic, red-wine, white-wine, rice (or rice-wine), apple cider

 Asian condiments and flavorings: reduced-sodium soy sauce, fish sauce, hoisin sauce, mirin, oyster sauce, chile-garlic sauce, curry paste

 Kalamata olives, green olives

 Dijon mustard

 Capers

 Ketchup

 Barbecue sauce

 Worcestershire sauce

 Flavorings

 Kosher salt, coarse sea salt, fine salt

 Black peppercorns

Onions

Fresh garlic

Fresh ginger

Anchovies or anchovy paste for flavoring pasta sauces and salad dressings

Dried herbs: bay leaves, dill, crumbled dried sage, dried thyme leaves, oregano, tarragon, Italian seasoning blend

 Spices: allspice (whole berries or ground), caraway seeds, chili powder, cinnamon sticks, ground cinnamon,coriander seeds, cumin seeds, ground cumin, curry powder, ground ginger, dry mustard, nutmeg, paprika, cayenne pepper, crushed red pepper, turmeric

 Lemons, limes, oranges. The zest is as valuable as the juice. Organic fruit is recommended when you use a lot of zest.

 Granulated sugar

Brown sugar

Honey

Pure maple syrup

 Unsweetened cocoa powder, natural and/or Dutch-processed

Bittersweet chocolate, semisweet chocolate chips

Grains & Legumes

Whole-wheat flour and whole-wheat pastry flour (Store opened packages in the refrigerator or freezer.)

 All-purpose flour

 Assorted whole-wheat pastas

 Brown rice and instant brown rice

 Pearl barley, quick-cooking barley

 Rolled oats

 Whole-wheat couscous

 Bulgur

 Dried lentils

 Yellow cornmeal

 Plain dry breadcrumbs

 Nuts, Seeds & Fruits

 Walnuts

 Pecans

 Almonds

 Hazelnuts

 Dry-roasted unsalted peanuts

 Pine nuts

 Sesame seeds

Peanut butter

 Tahini

 Assorted dried fruits, such as apricots, prunes, cherries, cranberries, dates, figs, raisins (Store opened packages of nuts and seeds in the refrigerator or freezer)

Refrigerator Basics

 Low-fat milk or soymilk

 Low-fat or nonfat plain yogurt and/or vanilla yogurt

 Reduced-fat sour cream

 Good-quality Parmesan cheese and/or Romano cheese

 Sharp Cheddar cheese

 Eggs (large). Keep them on hand for fast omelets and frittatas.

 Orange juice

 Dry white wine. If you wish, substitute nonalcoholic wine.

 

 

 

Teriyaki Chicken with Warm Ginger-Carrot Slaw

Health food may be good for the conscience but Oreos 

taste a hell of a lot better   ~ Robert Redford

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small bottle of teriyaki

1 small Savoy cabbage, about 1 1/2 lbs.

1 bunch of scallions (green onions)

8 oz. snow peas

1 small jar pickled ginger

4 medium carrots, peeled and shredded

From your well-stocked pantry:

4 T. Canola oil

1 T. grill seasoning

3 T. cider vinegar

1/4 c. honey

Salt and black pepper

Directions:

- In a large plastic storage bag, combine the chicken cutlets with the teriyaki sauce, 2 T. of the oil and the grill seasoning.  Close the bag and press to coat the chicken evenly.  Let the chicken marinade for 15 minutes.

- Preheat an outdoor grill or indoor grill pan or skillet to medium high.

- Cut the cabbage into quarters and cut away the core.  Shred the cabbage and set aside.  Cut the scallions and snow peas into thin strips (julienne).  

- Drizzle the honey into a small bowl.  Add the vinegar and mix.

-  Pat the chicken cutlets dry and place them on the grill.  Cook for 3 minutes on each side.

- Heat a nonstick skillet over high heat.  Add the remaining 2 T. of oil to the pan.  Add the pickled ginger and the carrots, stir-fry for 2 minutes.  Add the cabbage, stir-fry for 2 more minutes.  Toss the veggies so they stay crisp while cooking.  Add the scallions and snow peas, cook for another minute.  Add the honey/vinegar combo, pouring all over in a slow stream.  Cook the liquid down for 30 seconds, then turn off the heat.  Season with salt and pepper to taste.

-Thinly slice the chicken on the diagonal.  Mound a fourth of the slaw on each plate and place the chicken alongside.  Serve immediately.

Serves 4

Happy eating,

Elizabeth

Shopping list for Teriyaki Chicken with Warm Ginger-Carrot Slaw

Ice Cream USA Birthday, 1786

From the Farmers' Market or Grocer:

1 1/2 lbs. chicken breast cutlets

1 small Savoy cabbage, about 1 1/2 lbs. 

1 bunch of scallions 

8 oz. snow peas

4 medium carrots

From your well stocked pantry:

1 small bottle of teriyaki sauce

1 small jar of pickled ginger

salt and black pepper

Canola Oil

Grill seasoning

Honey

Cider vinegar

Happy shopping, the recipe will be posted tomorrow.

Elizabeth

Spinach - Orzo Salad with Shrimp

Fetticini Alfredo is mac and cheese for adults

Ingredients:

Kosher or sea salt

1/2 c. orzo

4 cups spinach, thinly sliced

10 medium radishes, quartered

1 small cucumber, peeled, seeded and diced

1/2 red onion quartered and thinly sliced

1/4 c. pitted oil-cured olives,chopped

1/2 c. packed fresh mint, chopped

1/2c. packed fresh parsley, chopped

1/3 c. plus 2 T. fresh lemon juice

1/3 c. plus T. EVOO (extra virgin olive oil)

Freshly ground pepper

1 lb. medium shrimp, peeled and deveined

1/2 c. crumbled feta cheese

Directions:

- Preheat the broiler.  

- Bring a pot of salted water to a boil.  Add the orzo and cook til al dente, about 8 minutes. Drain, rinse with cold water and shake dry.

- Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 c. each lemon juice and olive oil in a large bowl.  Add the orzo and season with salt and pepper.

- Toss the shrimp with the remaining 2 T. of lemon juice and olive oil in  a bowl.  Arrange on a foil-lined broiler pan and broil util slightly pink, 1-2 minutes.  Turn and broil until just cooked through, 2-3 more minutes.

- Divide the salad among plated.  Top with the shrimp.  sprinkle with the feta and season with the pepper.

Fresh bread and a bottle of wine is all that's needed to round this meal out!!!

Serves 4

Shopping list for Spinach-Orzo Salad with Shrimp

National Raspberry Ice Cream Day

From the Farmers' Market or Grocer:

1 lb. spinach

10 medium radishes

1 small cucumber

1 red onion

small amount of fresh mint

small amount of fresh parsley

1 lb. medium shrimp

From your well-stocked pantry:

Kosher or coarse salt

orzo 

oil-cured olives

lemon juice

EVOO (extra virgin olive oil)

Freshly ground pepper

The recipe, serving 4, will be posted tomorrow.  

Happy shopping,

Elizabeth

Spinach and Mozzarella Pasta

Popcorn for breakfast?  Why not?  It's a grain.  It's like, like, grits, but with high self-esteem. ~James Patterson,  The Angel Experiment

From the Farmers' Market or Grocer:
4 c. fresh spinach
8 oz. mozzarella, shredded or torn into small pieces

From your well-stocked pantry:
3/4 lb. whole wheat pasta shells
coarse or sea salt
Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
zest of 2 lemons
1 1/2c. sliced almonds, lightly toasted

Preheat the oven to 375F.

Butter/oil a large casserole dish or baking pan - equal to a 13x9 dish.

Boil the pasta in salted water.  Drain pasta and toss with olive oil.  Set aside.

Heat olive oil in a skillet over medium high.  Saute onions and garlic, add salt.  Stir in spinach.  Cover for about 20 seconds or until the spinach collapses a bit.  Remove from the heat and stir in 1 cup of the almonds and half of the zest.

Add a layer of pasta to the bottom of the baking pan, sprinkle some of the cheese add more pasta, then more cheese.   Be sure to finish with a layer of cheese.

Cover with foil and bake for 30 minutes or until cheese on top is bubbly.

Serve sprinkled with the remaining almonds.

Happy eating,
Elizabeth

Shopping list for Spinach and Mozzarella Pasta

Hot Fudge Sundae Day

From the Farmers Market or Grocery:

Whole wheat pasta shells

Fresh spinach

8 oz. mozzarella

From your well stocked pantry:

Coarse or Sea Salt

Olive Oil

Yellow onion

Garlic

2 lemons

Spicy Shrimp and Cabbage Stir-fry

Anything's good if it's made with chocolate

My husband loves this dish, prep takes longer then the cooking and there isn't any starch.   I love it because it's quick AND I can always include a side of noodles or rice.

From the Farmers' Market or the Grocery Store:

1 c. shredded cabbage

8 uncooked large shrimp

From your well-stocked pantry:

1 medium onion, sliced

1 T. soy sauce

1 t. minced fresh basil or flat leaf parsley

1/8 t. crushed red pepper flakes

3 t. canola oil, divided

1 garlic clove, minced

2 T. water

- In a small skillet, stir-fry the cabbage in 1 t. of oil for 2 minutes or til tender.  Remove and keep warm.

- In the same skillet, stir-fry the onion, garlic and herbs in the remaining oil until tender.  

- Add the shrimp, water and soy sauce; stir-fry 2-3 minutes or until the shrimp turn pink.  Stir in the pepper flakes.  Serve over cabbage.

I double this recipe to serve 2.

Spring Garlic Chicken

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking.  If I wanted a picture, I'd buy a painting.  Andy Rooney

From the Farmers' Market or Grocer:

4 boneless/skinless chicken breasts or thighs

2-4 spring onions, finely sliced

4 spring garlic bulbs

From your well-stocked pantry:

Sea salt

Freshly ground black pepper

2 1/2 T. hot chili paste or to taste

1 T. Braggs or organic soy sauce

3 T. EVOO (extra virgin olive oil)

- Cut the chicken into bite-size pieces.  Sprinkle with salt and black pepper.

- Cut the spring garlic bulbs into quarters and leaves into 2" lengths.  

- Heat the EVOO, add the chicken, stir fry until the edges are lightly browned.  

- Add the spring garlic and onion.

- Add the soy sauce and chili paste.  Stir fry for a minute or two. 

Serve with rice and salad.  Wine too!!!

Serves 4 

Happy cooking and eating,

Elizabeth

Shopping list for Spring Garlic Chicken

National Orange Blossom Day

Last week, I along with my husband and dear friend and her husband, joined a CSA program.  Each week until October we will get fresh vegetables harvested from Tiny's Organic at their farm in the Wenatchee Valley.  One of the things I love about this program is we don't have to go out to the Valley as delivery is right to us! How sweet is that?

The basket contained:  spring onions, spring garlic bulbs, a braising mix of kale, spinach, tat soi, mizuna & mustard greens and freckles lettuce.  

This summer is going to be a very adventurous one of cooking as there are a few of these vegetables that I've never heard of!!!

Today's recipe is what I fixed last week Wednesday evening based on the spring onions and spring garlic bulbs that was in our basket.   

From the Farmers' Market or the Grocer:

4 boneless/skinless chicken breast or thighs

2-4 spring onions, finely diced

4 spring garlic bulbs

From your fully stocked pantry:

Salt

Freshly ground black pepper

Hot chili paste 

Braggs liquid amino acids or organic soy sauce

EVOO

Happy shopping,

Elizabeth

Stuffed Flounder Rolls

~ I don't believe in low-fat cooking~  Nigella Lawson

1 lb. button mushrooms, quartered

1 medium onion, coarsely chopped

1 t. fresh lemon juice

1/4 c. EVOO 

1/4 c. breadcrumbs

Sea salt

Freshly ground black pepper

8 small flounder or sole fillets (1 lb.)

2/3 c. flour

1 garlic clove, peeled and crushed

2 medium tomatoes, peeled, seeded and cut into 1/4" dice

1/4 c. dry white wine

1 1/2 t. coarsely chopped fresh thyme leaves

In a food processor, pulse the mushrooms and onion with the lemon juice until finely chopped.

In a medium skillet, heat 2 T. of the EVOO over medium heat.  Add the mushroom mixture and cook until most of the liquid evaporates, about 8 minutes.  Stir in the breadcrumbs and salt/pepper to taste.  Remove from the heat and set aside.

Lay the fillets out on a work surface and spread a heaping tablespoon of stuffing over each one.  Roll each fillet into a loose cylinder and secure with a toothpick.  Coat each roll with flour.

Heat the remaining 2 T. of EVOO in a large nonstick skillet over medium-high heat.  Add the fish rolls and reduce the heat to medium.  Cook, turning occasionally, until browned on each side, about 5 minutes. Remove to a serving plate and cover to keep warm.

Add the garlic to the skillet and cook, stirring, until golden, about 2 minutes.  Add the tomatoes, wine and thyme.  Bring to a boil over high heat, stirring continuously until the liquid is reduced by half and the tomatoes are soft, about 4 minutes.  Season with salt and pepper to taste.

Spoon the sauce over the fish rolls and serve immediately with a salad and fresh bread.

Serves 4

Happy eating,

Elizabeth

Shopping list for Stuffed Flounder Rolls

Wednesday 20 June...Ice Cream Soda Day

From the Farmers' Market or Grocer:

1 lb. button mushrooms

8 small flounder or sole fillets (1 lb.)

2 medium tomatoes

Fresh thyme leaves

From your well-stocked pantry:

1 medium onion

1 lemon juice

EVOO (extra virgin olive oil)

Breadcrumbs

Sea salt

Freshly ground black pepper

Flour

1 garlic clove

Dry white wine

This recipe will serve 4 and cooks in less than 30 minutes.  Add your favorite salad and a loaf of fresh bread.

Happy shopping,

Elizabeth

Chicken Spinach Tortellini Soup Recipe

Are you casting asparagus on my cooking

Ingredients:

•1 teaspoon EVOO (olive oil)

•1 cup diced onions

•4 cloves garlic, pressed

•6 cups chicken broth

•1/2 teaspoon poultry seasoning

•1/2 teaspoon freshly ground black pepper

•2 cups cooked chicken, cut into 1-inch cubes (rotisserie chicken from the market or leftover homemade)

•1 pound baby spinach, stems trimmed and larger leaves torn in half

•2 medium tomatoes, diced or 1 medium can diced peeled tomatoes

•1/2 pound pre-made cheese tortellini (from the market refrigerator case or freezer)

•Grated Parmesan cheese for garnish, optional

Preparation:

Heat a large stockpot over medium-low heat. Add olive oil and onions. Saute, stirring often, until onions are softened and translucent, about 5 minutes. Add garlic and stir-fry another 2 minutes.

 Add chicken broth, poultry seasoning, and pepper to the pot. Bring to a low boil. Reduce heat, add tortellini, and simmer until cooked through, about 10 minutes. Stir in cooked chicken, spinach, and tomatoes. Cook an additional 5 minutes, gently stirring occasionally, until spinach is limp but still nicely green.

Garnish with Parmesan cheese, if desired. Serve soup hot with crusty bread and a fresh green salad for a complete meal.   Yield: 4 to 6 servings


Happy eating,
Elizabeth

Shopping list for Chicken Spinach Tortellini Soup

Wednesday, 13 June...National Lobster Day

From the Farmers' Market or Grocer:

2 cups cooked chicken  (I usually roast a whole chicken and use it the rest of the week)

1 lb. baby spinach

2 medium tomatoes

1/2 lb. pre-made cheese tortellini (from the deli)

From your well-stocked pantry:

EVOO

1 onion

4 cloves of garlic

6 c. chicken broth

poultry seasoning (dried thyme, sage, oregano,marjoram, rosemary and pepper)

freshly ground black pepper

Parmesan cheese

Consider adding a loaf of fresh bread, a fresh green salad and a bottle of wine.

Take the time to know what goes into your body, the less processed foods we eat the better off we all are.  

The cooking directions will be posted tomorrow.  

Happy shopping,

Elizabeth