Wednesday, December 19, 2018

English-Style Fish and Chips Recipe

English-Style Fish and Chips Recipe

INGREDIENTS

  • 1 ½ pounds fresh cod (thick filets, also called Captain’s Cut, which are closer to the head), however the tail end can be used if that is the only fish available. Haddock is also an alternative to cod.
  • 2 cups flour, divided
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons malt vinegar
  • 1 tablespoon honey
  • ¼ cup beer (we like a lighter color beer such as Corona, but a dark ale is more traditional)
  • 2 tablespoons sweet pickle juice (We used juice from our pickled red onions)
  • 1 ¼ to 1 ½ cups unsweetened lemon/lime seltzer (this is seltzer water flavored with lemon and lime, not diet lemon lime soda)
  • 2 russet potatoes, skin on and sliced into thick fries or wedges
  • Canola oil for frying

INSTRUCTIONS

  1. Cut the cod into strips about 8-10 inches long and about 2 inches around. We bought one large 1 ½ pound filet and cut eight equal pieces. (We cut the filet in half so we had two equal pieces and then cut four strips from each piece). Roll the cod strips in a half cup of flour in a medium bowl. Shake off excess and set aside.
  2. In a medium to large bowl, place the remaining 1 ½ cups of flour, baking soda, salt, pepper, vinegar,
  3. Add the honey, beer, and pickle juice. Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Set aside.
  4. Roll the cut potatoes on paper towels until dry.
  5. Heat oven to 250 degrees.
  6. In a cast iron skillet, fill ¾ full with Canola oil. (Whatever is not used can be strained later and reused for another recipe).
  7. Heat the oil to 325 degrees using a candy thermometer to check the temperature of the oil. Cook the fries in two batches just until cooked but not browned, about four minutes per batch. Set aside on a plate, they will be crisped later.
  8. Bring the oil to 350 degrees.
  9. Dip the floured cod into the batter and with tongs, let drip slightly, then lay the battered fish into the hot oil gently. The fish will rise after a few seconds so don’t drop the whole piece in, just hold half in while the submerged half rises, then let the other half gently slip into the oil. Cook on one side and then flip using tongs or spider; about four to five minutes total. Cook in batches so the temperature of the oil does not drop too far. As each batch cooks, place on a sheet pan and hold in the oven.
  10. Once the last piece is cooked and the temperature of the oil is back up to 350 degree, drop in half the fries and cook until crisp. Place on the pan with fish and salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.
Recipe source: afamilyfeast

Seafood Spaghetti Marinara Recipe

Seafood Spaghetti Marinara Recipe

Ingredients

  • 6 oz / 180g dried spaghetti pasta (or other long pasta of choice)
  • 2 1/2 tbsp olive oil , separated
  • 10 oz / 300g seafood Marinara mix , or make your own 
  • 2 garlic cloves , minced
  • 1/2 onion , finely chopped (~1/2 cup)
  • 1/2 cup white wine (any) 
  • 2 cups tomato passata/tomato puree  OR 600g/20oz canned crushed tomato + 1/2 cup water
  • 1/2 tsp sugar
  • 2 tbsp finely chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to boil. Cook pasta according to packet directions, but reduce the cooking time by 1 minute (because the pasta will finish cooking in the sauce). RESERVE 1 mug of pasta water, then drain the pasta.
  2. Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
  3. Heat 1 1/2 tbsp oil in a large skillet over high heat. Add fish and large prawns first, cook for 30 seconds. Add small prawns, cook for 30 seconds. Add calamari, cook for 1 minute. Immediately transfer everything to a bowl.
  4. Reduce heat to medium high. Heat remaining 1 tbsp oil, then add garlic and onion. Cook for 3 minutes until onion is translucent.
  5. Add wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 1 minute or until alcohol smell has evaporated.
  6. Add tomato passata, sugar, salt & pepper. Low heat to medium high, bring to simmer and cook for 2 minutes. Adjust salt and pepper to taste.
  7. Add pasta, seafood, around 1/2 cup of reserved pasta cooking water into the sauce. Toss gently and cook for 1 to 2 minutes or until the sauce has thickened and coats the pasta.
  8. Serve, garnished with fresh parsley.
Recipe source: recipetineats

BREAKFAST BURRITO BOWL WITH SPICED BUTTERNUT SQUASH RECIPE

BREAKFAST BURRITO BOWL WITH SPICED BUTTERNUT SQUASH RECIPE

INGREDIENTS:

  • cooking spray
  • 20-ounces butternut squash, seeded and cut into 1-inch cubes
  • 1 1/2 teaspoons olive oil
  • 3 teaspoons garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 1 cup chopped tomatoes
  • 1/3 cup chopped onion
  • 1/4 cup chopped cilantro
  • Juice from ½ a lime
  • Olive oil spray
  • 4 large eggs
  • 4 ounces Hass avocado, cubed
  • 1/4 cup reduced-fat shredded cheddar cheese

DIRECTIONS:

  1. Preheat oven to 425 degrees F.  Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper.  Toss well to coat.  Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
  2. Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
  3. Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
  4. To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.
Recipe source: skinnytaste

Pork Chops with Scalloped Potatoes Recipe

Pork Chops with Scalloped Potatoes Recipe

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 6 pork rib or loin chops (3/4 inch thick)
  • 2 tablespoons canola oil
  • Additional salt and pepper, optional
  • 6 cups thinly sliced peeled potatoes
  • 1 medium onion, sliced
  • Paprika and minced fresh parsley, optional

Directions

  1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
  2. In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired.
  3. In a greased 13-in. x 9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top.
  4. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

Recipe source: tasteofhome

Spicy Korean Tofu Recipe

Spicy Korean Tofu Recipe

Ingredients:

  • 1 box 16 oz firm tofu
  • 1 tablespoon oil

Sauce:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 stalk green onion stem removed and cut into small rounds
  • 2 cloves garlic minced
  • 1 1/2 tablespoons Korean red chili power
  • 1 red chili seeded, pounded with mortar and pestle, optional
  • 1 teaspoon white sesame
  • 1 tablespoon sesame oil
  • 1/3 cup water

Instructions

  1. Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
  2. Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
  3. Transfer to a serving platter and top with chopped scallions. Serve at room temperature.
Recipe source: rasamalaysia

CHICKEN TORTILLA SOUP RECIPE

CHICKEN TORTILLA SOUP RECIPE
INGREDIENTS:
  • 4 corn tortillas
  • nonstick spray
  • salt to taste
  • 6 cups chicken broth
  • 2 cups tomato juice (see *Tips below)
  • One 14-ounce can diced tomatoes (undrained)
  • One 8-ounce can tomato sauce
  • 1 large carrot, julienned
  • One 4-ounce can chopped mild green chiles, squeezed dry
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 4 boneless, skinless chicken breasts, grilled or roasted and thinly sliced
  • 12 ounces shredded Monterey Jack cheese
  • 1/2 large avocado, sliced
  • 1/2 large fresh tomato, chopped
  • 2 tablespoons freshly squeezed lime juice
DIRECTIONS:
  1. Preheat oven to 375 degrees F.
  2. Cut tortillas into 1/2 x 3-inch strips, spray them lightly with nonstick spray and sprinkle them with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp- 5 to 7 minutes. Let stand until cool.
  3. Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
  4. Ladle soup into bowls. Add chicken, tortilla strips and cheese to each bowl. Top each serving with sliced avocado and chopped fresh tomato. Drizzle with lime juice.
Recipe source: recipegirl

Tuesday, December 18, 2018

Fish Stew with Ginger and Tomatoes Recipe

Fish Stew with Ginger and Tomatoes Recipe

INGREDIENTS

  • 4 small (15 ounces, 443 g) red potatoes
  • 2 tablespoons olive oil
  • 3 tablespoons finely grated fresh ginger
  • 1 clove garlic, crushed
  • 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 1/4 teaspoon crushed red pepper
  • 3 cups (700 ml) chicken stock
  • 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  1. Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
  2. Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
  3. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
  4. Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
  5. Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.
Recipe source: simplyrecipes