Category Archives: Lent

June 21, 2010 · 10:23 pm

Sole with Orange Brown Butter

Note to self: when buying fish, make sure it is deboned. I didn’t figure out that the bones were in it until it was already cooked. So I made lemons out of lemonade so to speak and just got as much fish off the bones as I could and made the best of it.

Ingredients:
1 lb. sole fillets
Salt and pepper to taste
Flour for dusting fish
3 T vegetable oil
6 T butter
1 large shallot, minced
1/4 c. orange juice
1 T lemon juice

Instructions:
Season fish with salt and pepper and dredge them in flour. Shake off the excess flour. Put half the oil in a large saute pan over high heat. When the oil is hot, but not smoking, saute the fish on one side for about 3 minutes then flip it over and cook it on the other side for about three minutes. The fish should be golden brown. Transfer the fish to a platter and keep warm in a 200 degree oven while you make the sauce.

Add the remaining oil and butter to a saute pan and cook over high heat until the butter starts to foam. Add the shallot and cook until they are golden. Add the orange juice and cook for a minute more. Add the lemon juice. When the butter starts to foam again, remove from heat.

Put a piece of sole on each plate and drizzle with orange brown butter sauce.

What did the family think? Hubby liked it. I thought it was okay. It was a little too fruity for me.
The kids had leftover pizza. I didn’t subject them to tonight’s dinner. 🙂

We had this with parmesan risotto, green beans and watermelon.

from Cookie magazine

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Filed under Fish, Lent

June 16, 2010 · 10:30 pm

Cajun Salmon Fillets

I found this recipe on-line. There were a few people who had commented that they thought this recipe would be better on a fish other than salmon. I listened to them and I think it was a mistake.

Ingredients:
1 T olive oil
1 garlic clove, minced
1 tspn. paprika
3/4 tspn. pepper
1/2 tspn. dried mustard
1/2 tspn. dried oregano
1/2 tspn. chili powder
1 pinch cayenne
4 salmon fillets (single serving size)

Instructions:
Place salmon skin-side down on a baking sheet covered in aluminum foil.

Combine oil and spices and spread on top of salmon fillets.

Grill on BBQ about 15-20 minutes or until done or bake at 15-20 minutes at 400 degrees until done.

Remove skin prior to serving.

Did I change anything? Like I said before, I didn’t use salmon and I think I should have. Also, if/when I make this again, I will definitely grill it. I think the flavor the grill would give it would go really well with the spices.

What did the family think? I should have used the salmon. 🙂

We had this with black beans, spanish rice and strawberries.

from recipezaar.com

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Filed under Easy, Fish, Lent

June 7, 2010 · 11:53 pm

Lumpe Burritos

I LOVED these burritos! This recipe came from the cookbook we got when we joined our CSA a few years ago.

Ingredients:
1 lb. new potatoes
1 T olive oil
1 medium onion, chopped
1 bell pepper, chopped
1/2 tspn. ground cumin
1/2 tspn. salt
pepper to taste
2 T fresh cilantro
8-10 large flour tortillas
1 1/2 c. refried beans
1 1/2 c. grated cheese (Cheddar, Jack or Jalapeno Jack)
Garnish with tomatoes and sour cream

Directions:
Preheat oven to 350 degrees.

Wash potatoes, cut into large cubes, cover with water in a large pot and boil until tender, but firm.

Heat oil in a large skillet over medium heat and saute the onion and pepper until just tender.

When the potatoes are done, drain well and add to onion mixture.

Sprinkle with cumin, salt and pepper. Continue to cook until potatoes begin to brown.

Remove from heat and add cilantro.

To assemble burritos:
Lay out a tortilla.

Place 2 to 3 tspns. on refried beans down the center of the tortilla.

Top with a generous helping of potatoes.

Sprinkle with 2 to 3 tbspn. cheese and roll up as tightly as you can.

Place in an ungreased 9 x 13-inch baking dish.

Continue assembling burritos until you have run out of filling. Line burritos up in baking dish as you make them.

Bake for 20 minutes.

Serve with tomatoes and sour cream.

What did the family think? Hubby liked them, but he needs meat in his diet and these don’t make the cut. I thought they were super yummy and I highly recommend them.

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Filed under Lent, Mexican, Vegetarian

June 4, 2010 · 9:04 pm

Spring-Summer Ziti

I will tell you right now that this recipe made enough food to feed my family and the rest of the block. Unless you are having company or have a VERY large family, cut it in half. I will type it as I fixed it, but you should probably only make half as much.

Ingredients:
2 T extra-virgin olive oil
3 large shallots, thinly sliced
28 oz. can San Marzano plum tomatoes
Salt and pepper to taste
4 springs fresh tarragon, chopped
1/2 c. fresh basil, thinly sliced
1 lb. ziti
1 lb. thin asparagus, trimmed of woody ends, and cut into 1 inch pieces
1 c. frozen peas
1 c. ricotta
1 c. parmesan cheese
1/2 lb. fresh mozzarella, thinly sliced

Instructions:
Preheat oven to 400 degrees.

Put a large pot of water on to boil for the pasta.

Heat the olive oil in a large skillet over medium-high heat. Saute the shallots and garlic in olive oil for 3-4 minutes.

Then stir in tomatoes and crush them with a wooden spoon. Season the sauce with salt and pepper.

Cook for five minutes then stir in basil and tarragon. Remove from heat.

When pasta has been cooking for about five minutes, add asparagus and peas to pasta. Bring back to a boil and cook for another few minutes. Drain the pasta and the veggies.

Put pasta and veggies in a large bowl. Add all of the ricotta and half the parmesan to the pasta. Mix well.

Pour half of the tomato sauce into a large casserole dish. Add all of the zit and top with the remaining tomato sauce. Dot the top of the dish with the mozzarella and sprinkle with the remaining parmesan.

Bake for about twelve minutes.

What did the family think? Hubby thought it was good. I loved the chunks of mozzarella. Our oldest said it was the best pasta I’ve ever made. (Not sure about that.) Even our youngest ate it without much fuss…can’t ask for more than that. 🙂

from Rachel Ray

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Filed under Everybody Ate It, Italian, Lent, Not so Easy, Vegetarian

May 26, 2010 · 11:25 pm

Tilapia with Green Beans

Summertime fish dish with lemons and fresh oregano…

Ingredients:
2 T. all-purpose flour
2 tspn. fresh oregano, chopped
Salt and pepper to season
(4) Six-ounce tilapia fillets
4 T butter
1/2 lb. thin green beans
1 garlic clove, chopped
1 c. grape or cherry tomatoes, chopped
Juice of 1 lemon

Directions:
Combine flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat.

Dredge each fish fillet in the flour mixture. Shake off excess flour.

Melt 3 T of butter in the skillet then add two fillets. Cook until golden brown, about four minutes.

Flip and cook on the other side, about two minutes.

Transfer to a plate and keep warm.

Cook the other two fillets the same way. Remove fillets from skillet and keep warm.

Add green beans and garlic to the skillet, add salt and pepper and cook for about two minutes.

Add tomatoes and cook for about one minute.

Stir in the lemon juice and 1/4 c. water, cover and cook about three more minutes or until beans are tender.

Remove from heat and stir in remaining 1 T butter until melted.

Divide fish and veggies evenly between plates.

What does the family think? Hubby and I loved the way the tilapia turned out. The texture was great as was the flavor. I also don’t always like tomatoes cooked like this, but I think with the lemon juice they turned out much better than I had expected.

Recipe from Food Network

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Filed under Fish, Lent