FISH/CHEESE/MISC

 

FISH/CHEESE/MISC

 

Cheese Soufflé

2 tablespoons flour

1/4 teaspoon salt

2/3 cup milk, 1% low fat

1 tablespoon margarine

2/3 cup cheddar cheese, grated

Few grains cayenne pepper

2 large eggs, separated

Preheat oven to 350.  Blend the flour, salt, and cayenne pepper together in a saucepan.  Add the cold milk gradually and stir until the flour is evenly dispersed.  Place on heat and bring quickly to a boil with constant stirring.  Boil 1 minutes until the sauce is thick.

Remove from heat.  Add the butter and grated cheese to the hot sauce.  Stir until the cheese has melted.  (This mixture should appear well blended)  Add the unbeaten egg yolks to the sauce.  Stir until eggs are well blended.   Beat the egg whites until they are almost stiff; the peaks should bend slightly.  Have the egg whites in a bowl large enough to add the sauce mixture. 

Add the sauce mixture to the egg whites.  Fold with a metal spatula until all ingredients are blended.  Fold lightly.  Do not over blend. 

Lightly butter the bottom of a small size baking dish.  Pour in the soufflé mixture.  Set the dish in a pan of warm water. (The water should be the same depth as the amount of soufflé in its baking dish. 

Place in a 350 oven and bake until a knife inserted in the center comes out clean. 30 minutes.

 

Creole Jambalaya

2 whole onions, chopped

1/2 cup green onion, chopped

4 tablespoons butter

1 14 oz can tomatoes, chopped

1 6 oz can tomato paste

2 ounces water

2 cloves garlic, chopped

2 stalks celery, chopped

1/4 bell pepper, chopped

1/4 teaspoon thyme

1 bay leaf

3 whole club steaks, chopped

2 pounds raw shrimp

1-pound hot sausage, cooked and drained

3 1/2 cups rice, cooked

salt, pepper, cayenne to taste

1 1/2 cups chicken, cooked and diced

parsley, snipped

Sauté onions in butter for 5 minutes.  Add tomatoes, juice, tomato paste, and water.  Cook 5 minutes, stirring constantly.  Add garlic, celery, bell pepper, parsley, bay leaf and cloves.  Stir well. 

Add shrimp and sausage.  Cook 30 minutes, stirring frequently.  Remove bay leaf.  Season to taste.  Gently stir in chicken.  Bake in buttered casserole at 350 for 30 minutes. (I don’t bake it.) Garnish Serves 10.

Serve over rice. Ham can be substituted for chicken.

 

Dirty Rice

1 cup rice

3 tablespoons butter or margarine

1 medium onion, diced

2 1/2 cups chicken broth

1 teaspoon dried marjoram

1 teaspoon dried rosemary

Brown 1cup of rice in 3 tbs. of butter with diced onion.  Stir constantly so onion and rice don't burn. Add chicken broth and marjoram, and rosemary.  (You can also use sage in place of any of the spices) Bring to a boil and cover with lid and cook 20 minutes until liquid is absorbed.

  

Garlic Shrimp with Asparagus and Lemon

1 lb. shrimp peeled and deveined

1 pinch black pepper, to taste

1 lemon

4 tbs. olive oil or 4 tbs. olive oil

4 medium garlic cloves, sliced thinly

¼ lb. asparagus, tough ends snapped off and cut into 2-inch lengths (about 2 cups)

2/3 cup reduced-sodium chicken broth

Place shrimp on paper towels and dry very well.

Sprinkle shrimp with a bit of the pepper

Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.

Heat a deep 12-inch skillet (preferably NOT non-stick) over medium heat for 1 minute.

Add 2 tbsp of the oil and heat until it is shimmering hot.  Just a few seconds.

Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.

Turn shrimp over and brown the other side about  1 ½  minutes, then transfer to a plate.  Shrimp should not be cooked through.

Reduce heat to medium-low and add garlic, stirring for 30 seconds.

Add asparagus, lemon zest strips, red pepper flakes and cook stirring for 2 to 3 minutes.

Add chicken broth and cover, simmering for 1 to 2 minutes until asparagus is almost done.

Stir  cornstarch with 1 Tbs. water and stir into the pan.

Add shrimp back to the pan and cook another 1 to 2 minutes until done.

Stir in Tbs. lemon juice, then taste and add more juice and pepper if needed.

 

 Quiche Lorraine

1/2-pound bacon, crispy/crumbled

1 cup cheddar cheese, shredded

1/3 cup onion, chopped

4 large eggs

2 cups whipping cream

3/4 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

9-inch pie crust  (9 inch)

 

Beat eggs slightly.  Beat in remaining ingredients.  Pour cream mixture into 9-inch pie pan.  Bake 15 minutes at 425.

Reduce oven temp to 300 and bake 30 minutes longer or until knife inserted in one inch from edge comes out clean.

Let stand 10 minutes before cutting.

 

Salmon Patties

1 can 14 ¾ oz. salmon

½ cup each of onion, bread crumbs, flour

1 egg

1 tablespoon of lemon juice

1/8 tsp. pepper

Mix together make patties.  Fry with oil.

 

Salmon Patties Recipe

 

Ingredients

1 lb. fresh salmon filet*

Olive oil

Garlic salt (I used Lawry's Brand), to taste

Black pepper, to taste

1 medium yellow onion (1 cup), finely diced

½ red bell pepper, seeded and diced

3 Tbsp. unsalted butter, divided

1 cup Panko bread crumbs

2 large eggs, lightly beaten

3 Tbsp. mayonnaise

1 tsp Worcestershire sauce

¼ cup parsley, finely minced

Instructions

Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 minutes (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 minutes. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp. olive oil and 1 Tbsp. butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, ¼ tsp black pepper and ¼ cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by ⅓ to ½" thick patties.**

In a clean non-stick pan, heat 1 Tbsp. oil and 1 Tbsp. butter until hot then add salmon patties in a single layer. Sauté 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz. of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

 

Tilapia, Crispy Parmesan

6 tilapia fillets, defrosted if frozen

2 eggs

4 tsp Dijon mustard

2 tbs. water

2 tbs butter

1 tbs olive oil

Lemon slices for serving

Coating:

1 ½ cups Panko Bread Crumbs

1 cup cornflake crumbs

½ cup fresh grated parmesan cheese

1 tsp. parsley flakes

½ tsp each salt and pepper

In a small bowl, combine eggs, Dijon mustard and water.  Mix well and set aside.  In a separate dish, combine all of the coating ingredients.

Dip each tilapia fillet into the egg mixture and then into the crumb mixture.  Be sure to press the crumbs into the fish and make sure it’s completely coated.

Once all of the fillets are coated, preheat butter and olive oil in a skillet over medium heat.

Place the coated fish fillets in the skillet, and cover with a lid.  Cook for 3 minutes.  Flisp and fish, cover again and cook an additional 3 minutes.

Serve with fresh lemon slices.

 

Tuna Casserole

1 cup rice, cooked

1 cup celery, chopped

1 medium onion, chopped

1 tablespoon green pepper, chopped

1 can tuna, drained

1 can chicken gumbo soup

1 can cream of mushroom soup

potato chip

Cheddar cheese, grated

Mix together and top with potato chips and cheese grated. Bake 350 for 25 minutes.

 

Tuna Curry  Casserole

2 cans tuna in water, canned

1 can cream of mushroom soup, condensed

1 cup milk, 1% low-fat

2 cups macaroni, cooked, elbow

1/4 cup green onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon curry powder

1/4 teaspoon oregano

2 ounces cheddar cheese, grated

Combine ingredients in a 2-quart casserole dish.  Bake 350 for 30 to 35 minutes.

 

Tuna Fish Sandwiches

1 can tuna in water, drained

3 tablespoons mayonnaise

6 Dill pickle

Onion chopped small

2 leaves lettuce

Mix all together and spread on bread.

Grilled Fish in Pineapple Cilantro Sauce with Equal

1 can (20 oz) sliced pineapple in juice, drained, reserving juice

¾ cup reserved pineapple juice

2 TBS lime juice

2 cloves garlic, minced

2 TBS water

1 TBS cornstarch

2 TBS minced fresh cilantro

1 to 2 teaspoons minced jalapeno pepper

2 TBS Equal

Salt and pepper to taste

6 salmon, haddock or halibut steaks or fillets (about 4 oz. each) grilled

Cut pineapple slices into ½ inch pieces.  Combine pineapple pieces, reserved pineapple juice, lime juice and garlic in medium saucepan.  Heat to boiling.  Reduce heat and simmer uncovered 2 to 3 minutes.  Combine cold water and cornstarch.  Stir into boiling mixture.  Boil, stirring constantly, until thickened.  Remove from heat.  Stir in cilantro and jalapeno pepper.  Stir in Equal season to taste with salt and pepper.  Serve warm sauce over fish.  6 serving   Cook to 145 degrees.

 

Pasta Recipes

All-purpose pasta

2   cup all-purpose flour

2 large eggs

3 to 6 TBS water

1 tsp salt

 

Whole Wheat Pasta (Brown)

2 Cup whole wheat flour

2  large eggs

2 to 3 TBS water

1 TBS vegetable oil

1 tsp salt

 

Spinach Pasta (Green)

 10 oz cooked frozen or fresh Spinach puree in blender with 1 large egg.

 3 cup all-purpose flour

1 more large egg

1 ½ tsp salt

 

Egg noodle Pasta

2 ¼ cup flour

3  large eggs  

1  tsp salt

 

Won Ton Skins or Egg Roll wrappers

2  cup flour

1  tsp salt 

2  eggs   

½  cups + 1 TBS 

 

General mixing instructions:  Place flour in a mound on a large flat surface.  Make a well in the center.  Add liquid, salt, and eggs.  Using a fork, gently start to work flour from the side of the well into the liquid mixture.  Continue until dough becomes sticky and difficult to work with the fork.  Knead by hand to make.  Knead dough until most of the flour is used and the dough is smooth and elastic about 10 minutes. Let dough rest 10 minutes to 20 minutes. covered with plastic.  Divide dough into 3 or 4 balls.  Roll our one ball at a time into desired shape and width.  Keep the other balls of dough covered with plastic. 

Rice Pilaf

 This is great served with any meat as a side dish, or add chicken to it before cooking for a one dish meal; or serve as is as the main dish. 

¼ cup oil

1/3 cup dried onion

6 tsp bouillon beef or chicken

3      cups  [ water (add ½ cup water if using brown rice)

2 cup long grain rice

1 tsp oregano

Sauté rice and onion in oil.  Add remaining ingredient.  Put in casserole dish, cover tightly.

Bake 350 for 1 hour

 

Zucchini Omelet

1 cup chopped zucchini

1 egg

¼ cup onion, chopped up fine

½ cup yellow crookneck squash (optional)

2 oz. ham (optional)

1 oz. cheddar cheese

Cook zucchini and squash, ham until the veggies are almost tender and add egg and cook until veggies are done.  Melt cheese on top.

 

Ziploc Omelet

 

This works great.  Good for when all your family is together.  The best part is that no one has to wait for their special omelet.  Have guests write their name on a quart size Ziploc freezer bag with permanent marker. 

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheese, ham, green onion, mushrooms, onion, green pepper, tomatoes, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. 

Make sure to get the air out of the bag and zip them up.

Place the bags into rolling. Boiling water for exactly 13 minutes.  You can usually cook 6 to 8 omelets in a large pot.  For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily.  Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process ad great conversation piece.