Saturday, April 26, 2014

Pardon My French Onion Soup ™

This is my version of the french classic.

1 each: onion, leek, shallot, chopped
1/8 - 1/4 tsp each: salt, pepper
6 c low sodium beef broth
7 T olive oil 
2  - 2  1/2 T butter
6 slices lean Swiss cheese
non stick cooking spray
1/8 tsp lemon juice
2 cloves garlic, crushed chopped
1 loaf french bread


To prepare Crustini

Preheat oven to 350. 


Spray cooking sheet with non stick cooking spray. 

In a small bowl combine 1 clove of the garlic,  1/2 of the olive oil, salt, pepper and all of the lemon juice.

Cut 6 slices from a loaf of french bread. Brush oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. Place baking sheet in oven and bake for 10 min or until done. Remove from oven and set aside to let cool.

To prepare soup

Heat a large pot to medium high heat, lower heat to medium, add remaining oil, butter, onions, shallots, leek, salt, pepper and garlic. Saute for 10 - 20 min. 

Add broth, reduce heat to medium low and cook for 30 min - 1 hr., stirring occasionally.

To serve: 

Place some bowls onto a rectangular cake pan. Ladle soup into bowls, top with crustini and cheese. Place cake pan under broiler for 5 - 7 min or until cheese melts.  Remove pan from broiler carefully with oven mitts.  Let cool slightly before serving. 

Serves 6. 





















Thursday, April 17, 2014

Lenten Tacos ™

This is a great recipe for Lent or anytime.


Filling

1 lb fish fillets
juice and zest of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
1 - 2 T olive oil
Pinch of each: turmeric, red pepper flakes
1/2 tsp. each: dried parsley, tequila
Nonstick cooking spray

Fixings

8 flour or corn tortillas or your favorite taco shells.
1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.

Directions 

Cut fish fillets into strips.

In a small cup combine, lime juice, lime zest, salt, pepper, oil, garlic, red pepper flakes, parsley, turmeric, tequila.

In a bowl combine the fish and marinade. Mix well and cover in refrigerator and let marinate for 20 minutes.

Heat skillet to medium high heat. Lower heat to medium and spray pan with non stick cooking spray. Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.


Serves 4.

Saturday, April 12, 2014

Spring Butter ™

This is perfect for spring or anytime. I've used dried herbs but you can use finely minced fresh herbs if desired. Feel free to use what herbs, citrus zest and spices desired. 

2 sticks unsalted butter
Lemon zest
1/8 - 1/4 tsp. 
each: dried parsley, granulated garlic, dried minced onion, dried chives, dried basil, dried thyme, salt, pepper
Pinch of each: turmeric, red pepper flakes

Remove butter from refrigerator. Let stand for a 1 - 3 minutes to soften. Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired herbs and spices to butter. Mash butter with a clean fork to mix well.

With clean hands place butter on wax paper.You can also use plastic wrap as well. Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Saturday, April 5, 2014

Salmon Enchanted Evening ™

This is a great recipe for Lent or anytime.

4 salmon fillets
2 tsp. sake
2 - 3 T oil
1/8 - 1/4 tsp. each: salt, pepper,
Pinch each: red pepper flakes, turmeric
1 clove garlic crushed, chopped
Non stick cooking spray
1 -  2 T low sodium soy sauce
1/4 - 1/2  tsp. fresh diced ginger
Orange zest and juice

Zest and cut orange in half. Set aside orange.

In same cup combine: salt, pepper, sake, oil, turmeric, garlic, orange zest, soy sauce, red pepper flakes.

In a shallow dish, place salmon fillets. Pour the mixture over salmon, cover and place dish in refrigerator and let marinate of a couple of hours.

Heat skillet to medium high heat, lower heat to medium. Spray pan with non stick cooking spray. Place salmon and squeeze some of the orange juice over the salmon. Cook salmon on 1 side for 5 - 6 min. Turn salmon over, squeeze some of the orange juice over salmon. Cook on 1 side for 5 - 6 min or until done.

Serves 4.

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