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.

 

 

 

May Day for Cooking

The Broadway St. Farmers' Market opens on Thursday...time to get back to sharing my love of quick cooking. When it's with fresh ingredients, nothing could be better. Every Wednesday morning I'll post a list of ingredients you'll need to either have in your pantry or to shop for at the Farmers Market. Thursday morning I'll post the recipe. The majority of the recipes will be 30 minutes to cook. I don't know about you but cooking all day, no matter how great the results just isn't for me. Here's a short list of some of the vegetables in season for Spring: Artichokes Asparagus Beets Carrots Chard & other greens Leeks Pea greens Radishes Sweet onions Turnips

Happy cooking, Elizabeth

7 Maternity Fashion Tips

It can be so frustrating to shop for clothing and now that you're pregnant it maybe even more of a chore! Embrace the changes your body will go thru to bring your beautiful bundle of joy into the world and keep these fashion tips in mind.

1. Try on clothes based on your pre-pregnancy clothing size.

2. Invest in a good pair of black pants & a black skirt, they go with everything.

3. Mix brights & neutrals in your wardrobe to avoid falling into a color rut.

4. Don’t buy everything at once. As your belly expands, so may other areas of your body.

5. Try on styles and colors you ordinarily wouldn’t wear.

6. Invest in good supportive bras, but also wait to buy a few more after the baby is born as your cup size will probably change.

7. For those days that you’re tired of your wardrobe, jazz it up with accessories.

A mother's joy begins when new life is stirring inside...when a tiny heartbeat is heard for the very first time, and a playful kick reminds her that she is never alone ~Author Unknown

Cabin Fever

OK Mother Nature, you've proved your point (mind you, I didn't need the reminder), you're in control!! We've just had enough of the snow and ice already. This is Western Washington, not Wyoming (maybe your MapQuest needs updating?).

Can I say cabin fever? Who has it or is about to get it? Who's ready to run screaming into the night just by looking at ice cubes? Children in the house, no school for the last 4 days? Think you may have an advanced case of cabin fever? What to do?

Put something in the oven to cook for a few hours and get outside.

Oven Beef Stew
Ingredients
•6 tablespoons all-purpose flour, divided
•1/4 teaspoon salt, optional
•1/2 teaspoon pepper, divided
•1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
•1 medium onion, chopped
•1 tablespoon canola oil
•3 garlic cloves, minced
•3 cups beef broth
•1 can (14-1/2 ounces) stewed tomatoes, cut up
•3/4 teaspoon dried thyme
•3 large potatoes, peeled and cut into 1-inch cubes
•3 medium carrots, cut into 1/4-inch slices
•1/2 cup frozen peas, thawed

Directions
•In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
• Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving. Yield: 6 servings.


I know, outside, really? Last night I thought about ice fishing, of all things. Of course we're not setup like Michigan or one of those other REALLY cold states to really go ice fishing. However, with a bit of imagination, the kids could have a good time.

Ice fishing 101 for kids:
Supplies:
sticks (the trees are dropping them everywhere)
string
magnets off the frig
small shovel

Tie the string to a stick and attach a magnet. Dig a hole into the snow/ice, drop magnets into the hole. Start fishing!

The cure for cabin fever, a great big sense of humor!!!

Finally, it's Summer!!!

I'm into recycling, upcycling, whatever term you want to use. I was doing this before it was considered the thing to do. However, I read an article the other day that makes me think about just how far should we go with this? Read this article:

France sets project to recycle dirty diaper
TARA PATEL; Bloomberg News
Published: 06/19/2011

PARIS – Suez Environnement, Europe’s second- largest water and waste company, has started a research project to recycle and produce energy from the one million tons of dirty diapers thrown into French landfills each year.
Scientists working on the Paris-based company’s “Happy Nappy” program will attempt to crush and separate out the different parts of soiled diapers for recycling and biogas, according to a statement.
“On average a baby will require 6,000 nappies in the first two years of life. None of this is currently recycled,” Suez Environnement said. Together with wet wipes and paper tissues, they make up about 9 percent of household waste.
Under the $491,000 project, the utility will seek to isolate plastics, polymers, fibers and organic waste from the diapers which may then be recycled or transformed into compost or energy from biogas.

Asparagus Day

The sun has been playing peek-a-boo after a long, wet winter. A walk thru the farmers' market (baked goods, fresh flowers, music, overflowing tables of fruit & vegetables) should be just the ticket to change my frame of mind. Then home to cook a very quick recipe, I love to eat but hate slaving away at the stove!!

The fish for this recipe is very mild in taste. So mild that folks who don't like the "fish" smell of other fish will love it.

Shopping list:
Four (5oz) tilapia fillets
fresh basil leaves
1 large tomato

Keep these items for a well stocked pantry:
salt/pepper
butter
garlic
white wine
onion

Serve this fish with your favorite salad/bread or other quick side dishes.
Tschuss,
Elizabeth

Farmers' Market Chicken

Here's the recipe based on the ingredients posted yesterday.

Start the rice and then work on the rest of the meal. Start to finish should be about 30 minutes!

Ingredients
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1 garlic clove, minced
2 tablespoons Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 cup diced carrot
1 cup diced red onion
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked long-grain rice
2 teaspoons chopped fresh rosemary

Preparation:
Combine the first 5 ingredients in a medium bowl; stir well with a whisk and set aside to use later (broth mixture).

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.

Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan.

Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.

Happy eating,
Elizabeth

National Cheese Souffle` Day

Cooking is supposed to fun and easy, so no recipe for souffle` and the accompanying worries whether it will rise or fall!

The ingredients for this recipe is full of vegetables. I hope you have a local farmers market to shop at, if not, then off to your local grocer with this list.

4 skinless/boneless chicken breasts (I use thighs)
1 medium carrot
1 red onion
1 medium yellow squash
1 medium zucchini
fresh rosemary

From the pantry:
tomato paste
Italian seasoned breadcrumbs
salt
pepper
Chicken broth
garlic
Extra Virgin Olive Oil
Rice
Dry vermouth or white wine

Stop by tomorrow for a quick recipe.
Happy cooking,
Elizabeth

Roasted Salmon and Potatoes With Dill

Here's todays recipe based on the ingredients posted yesterday. Serves 4

It takes a bit longer than most recipes, but well worth it! Prep time is 15 minutes, total cooking time 1 hr. I always pop the potatoes in the oven and then relax with a nice shower.

Ingredients
1 1/2 pounds red new potatoes, halved
1/4 cup olive oil
2 cloves garlic, smashed
kosher salt and pepper
4 6-ounce pieces salmon fillet
1/4 cup fresh dill
1 lemon, cut into wedges

Directions
1.Heat oven to 400° F.
2.On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes.
3.When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.
Happy eating,
Elizabeth

Eat what you want day

If only we could eat popcorn all the time!

Here's the ingredient list for the recipe I'll post tomorrow. The recipe will serve 4.
1 1/2lbs. red new potatoes
4 6oz. pieces salmon fillet
fresh dill
1 lemon

In your well stocked pantry:
Olive Oil
salt & pepper
garlic

Cook simply,
Elizabeth

Grilled Roast Chicken with Rosemary & Lemon

I hope you have a local farmers market to go to, if not, take yourself to your favorite grocer! This recipe will serve 4 and takes about 30 minutes.

Ingredients
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or coarse salt & black pepper
1/2 cup dry white wine or chicken broth

Directions
Preheat oven to 450 degrees.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt & pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces. Serve with

Roasted Asparagus
4 servings
About 20 minutes cooking time

Ingredients
1 pounds fresh asparagus
Extra virgin olive oil
Coarse salt, plus extra for sprinkling
Freshly ground black pepper

Directions
Break off the tough ends of the asparagus and if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
***when fixing the asparagus any other time, preheat the oven to 400degrees and roast about 25-30 minutes.

Serve the chicken and asparagus with roasted potatoes (put in a separate baking dish and start before the chicken goes in) or couscous (usually found in the pasta and/or international aisle). Couscous takes about 5 minutes to cook.

Happy eating,
Elizabeth

Respect for Chickens Day

Finally, the Broadway St. Farmers Market opens tomorrow with new hours (10:30 - 4:00pm). This day marks the beginning of recipes based on seasonal items purchased at the market and staples in your pantry.

Shopping list:
1 lb. of asparagus
2 1/2 lbs. of boneless, skinless chicken breasts (I use thighs)
1 lemon
fresh rosemary

Items in the pantry are ingredients that are staples for cooking.

Pantry:
extra virgin olive oil
grilled seasoning mix or
coarse black pepper/sea salt
dry white wine
chicken broth
head of garlic
couscous or potatoes

Check back tomorrow for a quick recipe!
Tschuss,
Elizabeth

The Winter Blues Already??

Has it started already...the rain that forecast the beginning of what's called fall/winter in Western Washington? I'm not ready to pack up my light swing skirts and strappy sandals! I'm not ready to wear the heavy clothes of winter. This year I'm going to pull out my collection of scarves to give a bit of color to what is usually a dark and sort of tired looking wardrobe.

Today I'm wearing:
Top- Carolyn Taylor Essentials sweater $7 from Nine Lives Vintage Wears (Freighthouse Square)

The jeans have been featured before.

Jacket - Union Bay $5 from Value Village, tags still attached!

Scarf - the first of many from my collection.


What's in your secondhand closet?
Elizabeth

Labor Day Shopping

75% of all raisins eaten by people in the US are eaten at breakfast. We all know breakfast is the most important meal of the day. I'm not having raisins but I will eat something to give me the boost I'll need because today Value Village has a 50% off sale on clothing.

Easy on/off, so I can try on clothes with ease. Small purse, close to the body, sensible shoes (yep, they probably look like granny's) and a list.

All 3 pieces are part of my "go to" line and have been in my closet for at least a couple of years.

Skirt: George Stretch

Top: Old Navy, 100% cotton, long sleeves. I got this on sale for $5 & bought several in different colors. Excellent for layering in this unpredictable Western Washington weather.

Sweater: Cricket Lane Collectibles

Meeting my friend at 7am (last time she was late and I started shopping without her) and then off for breakfast at Elmers (I'm having the Tillamock Cheese Potato Cakes with Scrambled Eggs).

What's in your secondhand closet?
Elizabeth