Five Star Fish

Linguini with Tilapia, Green Beans, and Red Pepper

A few weeks ago to get out of the house with the Princess, I decided to take a foray down to the pharmacy. While there, since I really didn't have anything useful to pick up, I got myself a magazine that looked interesting. Family Circle magazine, after wasting precious space prattling on about bathing suits and waterproof/beach-proof makeup finally got to the good stuff: Supper recipes, which as it turns out, they do quite well. Since I got the magazine I've been making one recipe from the magazine a week. Two weeks ago I made this scrumptious recipe using Harissa, pearl couscous, and tilapia. It was super spicy but easy and delicious. Going into the rotation. Last week, as I have already blogged about, I made a variant of their Sausage and Bean Tortilla Soup, albeit with meatballs instead of sausage. This week, I made a recipe for linguine with scallops, broccolini, and red pepper.

As you can see from the title, I didn't quite make their recipe. Firstly, as scallops (like all other seafood) is sadly, not kosher, I swapped it out for Tilapia- which is my go to fish. Mostly because it's generally on sale. And Charming likes it. Secondly, I have no idea what broccolini is, let alone where to find it. Chances are I wouldn't find it in the frozen aisle. Oh, and Charming doesn't like broccoli- so the chances of his liking broccolini were slim. Instead I opted for green beans. I'm not sure if I've mentioned this before, but I love green beans. (as a snack... and a side.... and as lunch... in salads.... dipped in caesar dressing... or chumus... need I go on?) Otherwise I left (mostly) everything else the same.

The Attempt

8 oz linguini 

1 lb green beans

1 sweet red pepper, seeded and thinly sliced

2 Tbs olive oil

2 Tbs unsalted butter

1 lb tilapia 

3 Tbs flour

Salt, to taste

Pepper, to taste

6 cloves of garlic, finely chopped

2 tsp corn starch

1/2 cup vegetable broth

3 Tbs chopped parsley (use a little less if using dried)

2 Tbs lemon juice

1/2 tsp salt

1/4 tsp black pepper

Parmesan (optional)

Cook pasta according to package directions, about 9 minutes. Add green beans an red pepper during last two minutes of cooking. (Reserve 1/2 cup cooking water) Drain

Meanwhile, heat 1 tbs each of the oil and butter in a large skillet over medium-high heat. Cut Tilapia into smallish cubes (about 2-3 inches). Coat with flour and season each side with salt and pepper. Saute Tilapia in batches until they are done. Put to the side. 

Add rest of oil and butter to the pan, cook garlic for 30 seconds. Mix cornstarch and vegetable broth add to skillet and simmer for 1 minute. 

Put pasta and vegetables into a large bowl. Pour the broth and garlic mixture over the pasta and mix with lemon juice, 1/2 tsp salt, 1/4 tsp pepper and 2-3 Tbs chopped dried or fresh parsley. Add fish and mix some more. 

Serve with parmesan if desired. 

The Verdict

This recipe is five stars. The flavor was very subtle and very good. It was quick, easy, and yummy- the three requirements for a good supper in my book. 

Two adjustments: the next time I make this, I would add more vegetables. There was a lot more pasta than vegetables and it could have done with more. Also, I wouldn't mix in the fish next time, because then what ends up happening is that you get none in one spoonful of the dish, and then in the next one you get 10 pieces. If they are on top you can take as many as you want. 

Without the fish this would be an excellent side dish to any meal, dairy or meat!

TENTH POST!! DO A HAPPY JIG!!! 

Er, That Didn't Go As Planned

Meatball and Bean Tortilla Soup

So, last week I planned on making a recipe that I found in Family Circle magazine. It was a one pot soup- Sausage and Bean Tortilla Soup. It looked delicious and what's more, it was quick and Kosher. Essentially speaking I wouldn't have to change a thing about the recipe. And then life happened.

I went shopping and forgot to get the main ingredient: Chicken Sausages. After 20 minutes of painful (ok, it wasn't really so painful) deliberation over whether I should make the next night's supper that night, I decided to use the package of chopped meat I had in the freezer to make my own sausages- in a manner of speaking. 

The Attempt

Meatballs

1/2 lb chopped meat

1 egg

1/2 cup panko crumbs

1/4 of a package of taco seasoning 

Mix all ingredients together and roll into small meatballs

Soup

2 tbs canola oil

2 cups chopped onions and peppers

1 (14 1/2  oz) can of reduced sodium stewed tomatoes

1 (8 oz ) can of tomato sauce

1 (32 oz) container of reduced sodium chicken broth

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 cup frozen peas, thawed

chile powder, to taste

dried oregano, to taste

salt, to taste

Meatballs (see above)

Heat oil in a large pot over medium-high heat. Add onions and peppers, cook for 2 minutes, stirring occasionally. 

Stir in tomatoes, breaking up with a spoon. Add chicken broth, tomato sauce, beans, peas, spices, and meatballs. Bring to a boil. Lower heat and simmer, covered until meatballs are fully cooked. 

Note: There are some major changes from the original recipe:

1.  I used frozen peas instead of frozen corn because prince charming doesn't like corn (may have mentioned this before...
2. I doubled the amount of broth from the original recipe because once I added all the ingredients it seemed like there wasn't enough liquid. 
3. The original recipe doesn't call for a can of tomato sauce, but once I added more broth I had to compensate with more tomato to keep the flavor right. 
4. Also, the original recipe only called for 1 tsp each of the chile powder and dried oregano and 1/8 of a tsp of salt. Because of the added broth I had to keep adjusting the taste so in the end I wasn't sure how much I actually added. 
5. You can serve it with crumbled tortilla chips, sliced scallions and avocado on top like the recipe recommends, but I didn't think it was necessary. 

The Verdict

The soup was great. It had a good subtle flavor. Though I was making it in the summer I would say it is a perfect winter soup. It also makes a lot! A ton more than I thought it would- it's possible that the meatballs made the soup expand? 

I would probably try the original recipe at some point, but I have to say, this one is a keeper. 

Mama Mia!! It's a Meat Pizza!!

Chicken "Facon" Pizza

My name is Esti and I am a pizza-holic. I don't mean I am addicted to eating pizza, though I do like it. What I mean is that I am addicted to making pizza, or to be more exact, using fresh or frozen pizza dough in recipes. With pizza dough I make italian breadsticks, garlic knots, and these awesome meat pockets that we call pizza pockets just to confuse everyone else on the planet. It got me to wondering,  'why can't I use pizza dough to make pizza?"

Good question. Of course I can't make regular cheese pizza because our oven is strictly meat-only and my tiny toaster oven that I use for dairy isn't quite big enough to accommodate a pizza. There is also the minor fact that my dear Prince Charming doesn't consider pizza an adequately filling dinner, so the next logical conclusion was to make a meat pizza. But without the fake cheese, because, well, let's just say I'm not a huge fan of it. (I think it tastes nasty...)

My first attempt at meat pizza involved chopped meat that I browned with some spices (don't ask me which, I don't remember.) I put some pasta sauce on, threw on the meat, added some veggies and voila! meat pizza...

It was ok. But the recipe needed improvement. That's when I found a recipe for chicken bacon pizza in one of my cookbooks that are devoted exclusively to chicken. "I can kosherize that," thought I. So I set  about doing so.

The Attempt

1 ball of frozen pizza dough (about 1 lb)(defrosted)

Jar of salsa (as intense as you desire it)

Approxiately 2 cups of chopped onions and peppers

1/2 lb of grilled chicken shredded

1/2 lb of pastrami shredded

Using your hands spread out the pizza dough into a circle or square, on a baking sheet lined with parchment paper. Pour the salsa on the dough and spread using a pastry brush or your fingers, your choice. Sprinkle shredded chicken, pastrami and vegetables on the pizza. 

Bake at 425 for 20 minutes (or until crust is golden-brown/looks done)

The Verdict

I would give it a B-. For some reason the recipe just didn't gel together, both in the literal and figurative sense. Without cheese to hold it together, the toppings just kind of fell off. Also, for some reason the flavors of the salsa, chicken, pastrami, and veggies felt weird together. 

Guess this one isn't a repeat. Back to the drawing board!! 

The Great Summer Cookie Caper, Part 2

Chai Latte Brownies

I found this recipe for Chai Latte Brownies in the post-Pesach (Passover) issue of Family First. Since then, I've been dying to make them. A. I love brownies. B. I love Chai Tea C. Chai Lattes are even better than Chai Tea. When I was in Israel for the year, I used to stay overnight in the hospital with sick children, so their parents could go home for the evening. Hadassah Ain Kerem hospital has a Aroma Cafe on the first floor and every time I went there I would get myself a chai latte on the way out. My sibs (with the exception of my brother, who is still trying to figure out what is wrong with us) are chai latte enthusiasts as well. So this seemed like the perfect time to try this recipe out. 

The Attempt

1/4 Cup chai tea (see instructions below)

2/3 Cup oil

2 Cups chocolate chips

2 tsp vanilla extract

4 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp black pepper

1/4 tsp cardamom (optional but recommended)

Preheat oven to 325. 

Place 2 chai tea bags in a small bowl (or mug) and pour over them 1/4 cup (or a bit more) boiling water. Let tea bags steep for a few minutes, then squeeze the tea bags to release all of the flavor.

Place tea, oil, and sugar into a medium sized pot over medium heat and let cook until just starting to boil. Remove from flame and quickly stir in chocolate chips until melted, followed by the vanilla. Add the eggs one at a time, stirring vigorously until they are fully incorporated. In another bowl, mix together all remaining ingredients and add gradually to the pot stirring until all is smooth and incorporated. 

Pour batter into a greased 9X13-inch pan and bake for 40 minutes, or less for a softer center. Flavors will intensify once cooled. 

I did the stuff in the pot, and my sister did the dry mixture (because she can't stand by the stove on account of her injured foot.) It went into the oven, but I forgot to mark the time I put it in so it was likely in for a little less than 40 minutes, which is fine with me because I like my brownies on the fudgy side. 

The Verdict

Initially I wasn't sure if making it in a pot over the stove was a patchke that was worth the end result. It actually wasn't that bad. There was no mixer involved and in the end I had to wash the same amount of dishes that I have to wash for my normal brownie recipe. (My mixer and I have a very complicated relationship, and don't even get me started on the Kitchen Aid.) 

So in the end, they are good as brownies, but they don't taste much like chai. For me that means, that I'll probably stick with making my regular recipe, seeing as it's just as good as this one, but without the addition of the pot. 

The Great Summer Cookie Caper, Part 1

Coffee Crinkle Cookies

I'm BAAACK!

It's been a long time since I posted. School and life got in the way. Now that the summer has officially arrived, though,  I have a surfeit of extra time on my hands and thus, am back to blogging.
There is much that I want to write about, including continued experiments with one-pot soups, multiple failed attempts at meat pizzas  (they are just not the same without cheese) and a plethora of smoothie and smoothie pop adventures!

For now I want to talk about cookies. Cookies make the world go 'round, and I love baking them. The problem is that my waistline, and PC's waistline don't appreciate them so much. The good news is, my parents and sibs do! The next few weeks are finding me spending much time at my parent's abode as my sister recuperates from a rather nasty accident involving a basketball, a long skirt, and a rather broken femur. Enter: The GREAT SUMMER COOKIE CAPER!

Basically, we're going to bake cookies, my siblings and parents will eat them, and we will then blog about it. My siblings have consented to joining me in my blogging so here are their voices.

Brother: What is a blog? It sounds like something that comes out of your nose?

Sister: I don't know how to help you blog, but I shall eat cookies, because cookies make me and my femur happy!

So, here we go!!

Last week found us baking coffee crinkle cookies from the wondrously amazing blog Overtime Cook.

The recipe is right here: Coffee Crinkle Cookies

The Attempt

We kind of just followed the recipe, but we mixed it by hand because I was too lazy to take out the mixer. C'est la vie.

We also wound up refrigerating the dough for a couple of hours because sister's physical therapist (The Evil One) arrived and broke up the baking party.

The Verdict

Yum! And YUM! I highly recommend these cookies. Some people commented on Overtime Cook that the dough was hard to work with, but once the dough was refrigerated for an hour or two it rolled like a dream. We did burn the first batch, but the cookies were so good that we didn't really mind it (Sister: Slightly crispy, but good.)

Stay tuned for this week's adventure: Chai late brownies!!

Continued Experiments with Chicken Cutlets

All in One Ducksauce Dinner

As mentioned before, Chicken-On-The-Bone (COTB) is not so appreciated 'round these parts (Shout out to Prince Charming) and attempts at replacing it with boneless chicken breasts have not been successful either. For my dear Prince Charming, it's cutlets or bust, so, despite the fact that I find them to be more tasteless and dry than their infinitely more admirable relative, COTB, I find myself making cutlets, rather often. 

It is my general philosophy that any recipe that one has for COTB could probably be adapted for regular cutlets as well. Enter my new neighbors. They moved into our apartment building a few weeks back and due to an oven snafu found themselves oven-less for the first few days. They discovered this the first time my neighbor attempted to make supper in their brand new stove (which the management probably forgot to look up or something.) Once they realized supper (COTB) wasn't cooking they used my other neighbor's oven. 

Fast forward a week or so, I'm standing around talking to my other neighbor (not the new neighbor) and she mentions that the chicken new neighbor sent over smelled truly heavenly. So like a good neighbor, I asked for the recipe, and lo! it contained duck sauce, a condiment that I knew existed, but recently rediscovered. I had to try it- with cutlets of course! 

The Attempt:

All-in-one Ducksauce Dinner

3 chicken cutlets (about 1/4-1/2 lb)

Flour

5 small potatoes

1 onion

1 1/4 cups of duck sauce

3/4 cup of water

about 1/4+  tsp garlic powder

about 1/4+ tsp onion powder

dash or two of chili powder

a few turns of a pepper grinder

Chop potatoes into small pieces, chop up onion. Place on bottom of pan or a pyrex oven to table dish. Dredge cutlets in flour and place on top of potatoes and onions. Mix all the rest of the ingredients (duck sauce, water, & spices) and pour on top of everything else in the pan. 

Cover and bake on 350 Fahrenheit for 1 1/2-3/4 hours until potatoes are very tender, basting periodically throughout cooking. 

Makes: 2 servings

The Verdict:

Oh. My. Goodness! This might just be the first time I really, truly, and absolutely enjoyed eating a cutlet. The potatoes melted in your mouth. The chicken was bursting with flavor, and was buttery and succulent. The entire dish was awash with subtle spiciness. It was heaven. 

It just took a long time to cook. A VERY long time to cook. By the time it was done, Prince Charming and I were so hungry that all our best laid plans to leave some over, or take pictures of it first were dashed. We ate it all up, and enjoyed every bite. But I'm not too concerned about the lack of pictures. Armed with the knowledge that this dish takes a while, I can plan in advance and make it WAAY  before we plan to eat and take pictures then. Because this dish is making its way into the regular dinner rotation, and not a lot of dishes  get that compliment. 

Meat Lasagna On The Fly

Easy Meat Lasagna

Originally I was planning on making stuffed peppers for supper, but when I realized I didn't really have a pan big enough to bake them in, I decided to amend my original plan and make a meat lasagna. I vaguely remembered my mother making it, but I didn't have a recipe.

How hard could it really be? 

The Attempt:

 1/2 lb chopped meat

1+   cup mixed peppers

1/2  an onion, chopped

Jar of marinara sauce

A couple of shakes of: Onion powder, garlic powder, basil, salt, pepper

2 Tbs oil

uncooked lasagna noodles

Filling:

Heat oil in large skillet. Sauté onions and peppers until soft. Add meat, brown. Add around half a jar of marinara sauce and spices.  Heat through. 

To assemble lasagna: 

Cover bottom of pan with a layer of marinara sauce. Add a layer of uncooked lasagna noodles. (Because I was using a smaller pan than the typical 9x13 I had to break the lasagna pieces into smaller pieces.) Place a layer of the filling on top.  Add another layer of lasagna noodles, then another layer of filling. Add another layer of lasagna noodles over filling. Top the noodles with more marinara sauce. 

Makes 3 servings.

The Verdict:

A+.  This was really good. Definitely a repeat. A couple of things to note. 

• All my servings are small. I make just enough for me and Prince Charming, plus a little extra. If you are making this for more people, double the recipe.

• Since it was a small recipe, I didn't make it in a 9 x 13 pan, but rather a 1 1/2 qt. pyrex dish. Because of that, I had to break up the lasagna pieces. It didn't look pretty and it wasn't even, but once the dish had cooked you couldn't tell the difference. 

• I felt like it needed more spice, maybe more salt. Prince Charming didn't think it was missing too much but then again he's in middle of finals and wasn't paying much attention. Next time I make it, I'll experiment with adding a few more shakes of the spices. 

• The top was too crunchy to eat, I think it needs to be completely covered with marinara sauce in order for the noodles to cook, so the next time I will add more sauce. 

• I made this dish in the morning, went to a midday vort (engagement party) in Lakewood, NJ, sat in mucho traffic, and when I was an hour away from home asked Prince Charming to pop it into the oven. I'm not sure, but it is possible that the time the lasagna spent chilling out in my refrigerator might have contributed to the lasagna noodles getting softer- because they were sitting in the meat sauce. The next time I make it I'm going to have to put it in the oven right away to see what happens.