One Pan Frozen Fish Dish

I read an article recently about how flash frozen fish is as fresh, if not more fresh, than what you buy in the fish department at even the best grocery stores.  Those fish too, although sold thawed and ready to cook, have previously been frozen.  Then you're obligated to purchase and cook them within a day or two.  I had tried frozen fish before, but wasn't happy with the outcome.

This time, I bought a Costco-size bag of frozen mahi mahi, individually wrapped, thinking that if it worked, it would save me a special trip to Whole Foods to prepare dinner.  And it worked!

Tonight I defrosted some fillets - as directed on the package.  I just soaked them in their packaging in water for 20 minutes or so.  Meanwhile, I chopped onion, shred a yellow squash, grated some ginger and covered it all with Rao's sauce.  I heated that in the oven while the mahi mahi defrosted.  Delicious dinner with little fuss, and no trips to the store.  Perfect!

Ingredients:
MahiMahi fillets - defrosted, sprinkled with salt and pepper
1/2 large Vidalia onion, chopped in large pieces
1 yellow squash shredded spaghetti style (I used a zester - you can use a vegetate)
2 Tbsp grated ginger
Rao's sauce to cover

Directions:
1) Preheat oven to 400 degrees.  Bake the vegetables for about 15 minutes, until bubbly.

2) Turn heat down to 375 degrees.  Add the fillets to the casserole and cover with sauce.  Bake for about 5-6 minutes on each side, until cooked through.

That's it!
For more info and recipes for mahi mahi, check this out :
http://healthyeating.sfgate.com/mahi-mahi-healthy-5223.html

one pan fish dinner - 7/9/2018

Perfectly grilled chicken breasts

From:  https://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

Perfectly Grilled Chicken Breasts with Garlic, Lemon & Herbs
This has MANY 5star reviews.  I think it can use a little less salt and more lemon - maybe a squeeze after it's already cooked - to avoid the leathery texture that Jennifer mentions can occur with using vinegar or citrus in the marinade.  A bit of new info for me!

Servings: 4

Ingredients:
1-3/4 to 2 lbs boneless, skinless chicken breasts
6 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1-1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon

Directions:
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness.
Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.
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Nutrition Information

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Serving size:1 chicken breast (Note: Nutritional data includes marinade, so numbers are inflated)
Calories:413
Fat:25g
Saturated fat:4g
Carbohydrates:2g
Sugar:0g
Fiber:0g
Protein:42g
Sodium:958mg
Cholesterol:127mg

Peach or Nectarine Granita

From The Perfect Scoop by David Lebovitz

The fruits taste less sweet after they're frozen, so the sweeter they are from the beginning, the better.  Making a frozen dessert doesn't get any easier than this.  Serve  with vanilla ice cream or frozen soy milk, and it'll be like a creamsicle.  Otherwise, it's great surrounded by berries, perhaps sweetened by a drizzle of honey.  Allow a few hours to a day for proper freezing.

Ingredients:
6 ripe nectarines or peaches
1 1/3 cups water
1/2 cup sugar

Directions:
1) Slice the fruit in half and twist to remove the pits.  Cut into chunks and cook with 1 cup of the water in a medium, non-reactive saucepan over medium heat, covered, stirring occasionally, until they're soft and cooked through, about 10 minutes

2) Remove from the heat and stir in the sugar.  Let cool to room temperature.  When cool, puree the mixture in a blender with the remaining 1/3 cup of water, until smooth.  I don't recommend using a food processor for this, as the liquid can leak (at least in mine!).

3) Freeze according to the instructions for the Mojito Granita.

Mojito Granita

From The Perfect Scoop by David Lebovitz

Tis the season for mint growing out of control.  Make a granita - a frozen treat that can be served as a slushy, with berries or with ice cream or frozen yogurt, or served with a little rum as a drink.  It's  a refreshing treat for a hot summer's day.  And the perfect addition for a BBQ!

My husband thinks ice cream and chocolate chip cookies are their own food group.  So this year for his birthday, I got him an ice cream maker and have been trying recipes from The Perfect Scoop.  This one is mixed by hand - no ice cream maker needed!  But it does go well with vanilla ice cream or frozen Oatly or soy - as in So Delicious brand.  It takes some attention, but well worth it!

Ingredients:
2 1/2 cups water
1/2 cup sugar
2 limes - Zested, trying to get only the green peel
1 cup lightly packed fresh mint leaves
1/2 cup freshly squeezed lime juice (from 3-6 limes, depending on size)
3 Tbsp white or light rum
Container for freezing - preferably plastic, or a Soma container, 8-12 inches across, and 2" high, with 2 quart capacity.

Directions:
1) Add the water and sugar to a small nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan.  Bring the mixture to a boil and cook, stirring occasionally until the sugar is dissolved.

2) Reserve 5 of the mint leaves and add the remaining mint to the saucepan and remove from the heat.  Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.

3) Once it's cool, strain the mixture in to the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid.  Discard the mint leaves.

4) Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well.

5) Place the mixture into the container and place in freezer.  After an hour, stir the mixture, stirring up the frozen parts near the edges with a fork.  Continue to check every 30 minutes or so and break up the chunks until you have fine crystals.  If it's too hard to be stirred, leave it at room temperature until it can be stirred again and then return it to the freezer.

Stove Top Brussels Sprouts

This is adapted from Jennifer Segal's recipe in Once Upon A Chef Cookbook -
  Butter-Braised Brussels Sprouts with Shallots

I was trying to use up scallions, red peppers and celery from my fridge, so I threw those in as well, and they took up the dressing well.  I needed to add more salt, pepper and vinegar, but that may well be because of the extra ingredients.  Here's the original:

Ingredients: 
3 Tbsp unsalted butter, divided
1 cup thinly sliced shallots
1 lb Brussels sprouts, trimmed but left whole
3/4 cup low-sodium chicken broth (I always use vegetable broth)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sugar
1 tsp white wine vinegar (or white balsamic)

extras -
2 stalks of celery, cut down the middle then sliced
1 small red pepper, but into chunks

Directions:
1) In a large skillet, melt 2 Tbsp of the butter over medium heat.  Add the shallots and sprouts and cook, stirring frequently, until the shallots are starting to brown and the sprouts are bright green, about 5 minutes.

2) Stir in the broth, salt, pepper and sugar; cover with a lid and lower the heat to medium-low.  Simmer for 5 minutes, then remove the lid and continue simmering for 7-10 minutes more, stirring occasionally until the sprouts are tender and the liquid is reduced to about 1/4 cup.

3) Stir in the remaining 1 Tbsp butter and the vinegar.  Taste an adjust the seasoning if necessary.

These can be prepared up to 2 days ahead, then reheated gently in the microwave or stovetop.

simple salmon

I wanted the quickest main dish possible so here it is:


Preheat oven to 385 degrees.
Spray baking dish with canola oil

1 lb salmon fillet
Brush with olive oil
Sprinkle with ginger powder and garlic powder
Drizzle teriyaki marinade over it lightly

Bake at 385 for about 18-20 minutes depending on the thickness of the fillet.

Done!

French Carrot Salad

https://cookieandkate.com/2018/french-carrot-salad-recipe/?utm_source=Cookie+and+Kate+Newsletter&utm_campaign=91e3c6a73c-Mailchimp-per-post&utm_medium=email&utm_term=0_dc2361842c-91e3c6a73c-243416101

French Carrot Salad

• Author: Cookie and Kate
 
• Prep Time: 20 minutes
 
• Total Time: 20 minutes (plus 20-minute marinating time)
 
• Yield: 4 servings
 
• Category: Salad
 
• Method: Raw
 
• Cuisine: French

This French carrot salad recipe is simple and fresh! You’ll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.

Try using the Mouli from France for the carrots.

INGREDIENTS: 

Carrot salad:

• 1 pound carrots, peeled
• 2 tablespoons finely snipped chives or chopped green onion
• 2 tablespoons finely chopped fresh parsley
• Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Dressing

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ¼ teaspoon fine sea salt

INSTRUCTIONS

1. To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
2. Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
3. To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
4. Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

NOTES

Recipe inspired by French Market in Kansas City.

MAKE IT VEGAN: Substitute maple syrup for the honey.

Ginger Fizz cocktail

From epicurious.com  https://www.epicurious.com/recipes/food/views/ginger-fizz-51193820

Ginger Fizz - the syrup is great for cocktails.  We tried it in limoncello also and that was a great combo.  DO NOT discard the ginger if you're a ginger lover!  It is sweetened from the syrup and softened, and if you've sliced it thinly enough, you can eat it straight up or put it on ANYTHING you're eating.

INGREDIENTS:

Ginger Syrup:
3" piece ginger peeled, thinly sliced
1/2 cup raw or granulated sugar
1/2 cup water

Cocktails:
2 750-milliliter bottles chilled Prosecco
8 thin clementine or orange slices


PREPARATION:

1)  For ginger syrup: Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl.  Instructions said to discard ginger - NO WAY! In my house, we eat this softened, sweetened ginger.

DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.

2) For cocktails:  Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.

Roasted Tomatoes

From epicurious.com

INGREDIENTS

1. • 4 large plum tomatoes (1 pound), trimmed and halved lengthwise
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper

1. 1. DIRECTIONS: 
   2. Put oven rack in middle position and preheat oven to 375°F.
   3. Arrange tomatoes, cut sides up, in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper.
   4. Roast until skins are wrinkled and beginning to brown, about 50 minutes. Keep warm, covered with foil, until ready to serve.

Each serving (2 tomato halves) contains about 22 calories and less than 1 gram fat.

lemon and ginger gremolata

From Seasons Oil and Vinegar store

Serves 4
Ingredients 
3 garlic cloves, minced
1 small knob ginger, peeled and minced
1/4 cup packed fresh mint leaves, minced
1/2 cup packed fresh Italian parsley leaves, minced
Zest from one lemon
Juice from one lemon
5/8 cup Gran Cru Lemon Whole Fruit Balsamic Vinegar
1 cup Seasons Manzanilla Gran Cru Extra Virgin Olive Oil
1 tsp Seasons Fleur De Sel Premium Salt
1 tsp Seasons Pepe e Aglio

Directions
Mix all ingredients in a bowl, let it rest for 10 minutes to allow flavors to combine. This is an amazing Italian condiment that can be used over grilled meat, grilled vegetables, bean salads or over your favorite pasta.

Coconut Rum Snowballs

• Enjoy this delicious Coconut Rum Snowballs recipe from Once Upon a Chef's Jennifer Segal. Exclusive for pre-orders.
• Right click on the image below to save it. Recipe makes 34 cookies. 
• 

Marinated beets with pistachios and tarragon

from epicurious.com

INGREDIENTS:
1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon

DIRECTIONS:

Preheat oven to 425°.

Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger).

Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.

Toss with pistachios and tarragon just before serving.

Do ahead: Beets can be marinated 2 days ahead. Cover and chill.

Date and Walnut Haroset Balls

https://jewishfoodexperience.com/recipes/date-and-walnut-haroset-balls/

Not a very tempting title but what could be bad about chocolate?!  Thanks to Shula for this one.  Made these to bring to NY for seder.  Because of family allergies, I used peanuts instead - not suitable for some on Passover.  I realized afterward, I should have put the peanuts in the food processor first and made a sort of peanut butter.  Then mix this with warm dates and cover with melted chocolate.  It would have been a special kind of Reese's peanut butter cup!

From the website:
My mother has been making these date and walnut balls, a variation on traditional Jewish-Iraqi haroset, which is made with chopped walnuts and silan (date honey), for years. They’re not only perfect for Passover and Tu b’Shevat, but are also healthy and tasty year round. Pressed baking dates are available in Middle Eastern and some kosher markets. To keep the recipe pareve, simply use pareve dark chocolate.

Ingredients
1 cup walnut pieces
1 13-ounce package pressed baking dates
8 ounces dark (semisweet or bittersweet) chocolate, chopped

Preparation
Preheat the oven to 350 degrees. Spread walnuts on a baking sheet and toast in the oven for 5 minutes. Shake the baking sheet, then toast for 5 to 7 minutes longer, until walnuts turn darker in color and are fragrant. Let cool completely.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on a baking sheet.
Line a rimmed baking sheet with parchment paper.
Melt chocolate in a microwave-safe bowl in 30 seconds segments. Stir the chocolate until it is smooth. Let cool for about 1 minute.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving. You can put the date balls in the fridge for about 20 minutes to help the chocolate set, but keep in mind that this may cause the chocolate to lose its shine.

'Tsimmes' Chicken with prunes and apricots

From Epicurious for Passover
https://www.epicurious.com/recipes/food/views/tzimmes-chicken-with-apricots-prunes-and-carrots?mbid=nl_cookthisnow&mbid=nl_03252018_Daily_CTN_FromEpi%20(1)&CNDID=4649318&spMailingID=13175910&spUserID=MTI5MTUxMDQ1NzYwS0&spJobID=1362071861&spReportId=MTM2MjA3MTg2MQS2

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

It is delicious but on the sweet side.  I don't think I'd be able to advocate for this as a healthy meal exactly, but it IS tasty!  And, as with many dishes, much better the next day, and the day after that.  It can use a lot of plain grain or potato to go with it. I used bulgur and it worked well, soaking up the sauce.  I might try it again and include potatoes in the pan. The little bit of cayenne gives it a good kick.  The dried fruit become very soft and tasty.

Ingredients:

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use

4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Directions:

1) Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
2) Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine.
3) Divide everything EXCEPT chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
4) Cover sheets tightly with foil. Roast 15 minutes, then remove from oven.
5) Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
6) Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Calories772
Carbohydrates78 g(26%)
Fat38 g(58%)
Protein33 g(65%)
Saturated Fat9 g(43%)
Sodium1136 mg(47%)
Polyunsaturated Fat7 g
Fiber7 g(28%)
Monounsaturated Fat20 g
Cholesterol116 mg(39%)
per serving (8 servings)