Broiled Fish with Peppers and Onions

2 pounds of thick fish filets, cut into serving size pieces (I used fresh cod)

Preheat the broiler to 500-550 degrees.   Place the fish pieces in a 9X13 cake pan, spray or brush with olive oil, then sprinkle with seasoning of your choice.   I use a homemade mixture of paprika, cayenne pepper, garlic powder, onion powder, celery salt and black pepper.   Barely cover the bottom of the pan with water and place under the broiler.  Broil about 10 minutes or until fish flakes easily.


 Serve over the fried onions and peppers.

1 medium size pepper each, red, green and yellow  (any color you happen to have is good, the different colors are just prettier)
1 large onion, peeled and sliced

Heat a couple tablespoons of olive oil in a non-stick skillet, then add the onions and peppers.   Stirring frequently cook until wilted, tender and lightly browned.   Keep warm until the fish is cooked.   Place the fried peppers and onions on a serving plate, then top with the broiled fish.   Serve with lemon wedges on the side and a sprinkle of chopped parsley  on top of the fish.  

Middle Eastern Lentil Soup

Any time Aaron and I eat at a Middle Eastern restaurant, we always get the lentil soup.   It is very hearty, filling and superbly spiced.   After trying for quite a while, I have finally perfected a close copy of our favorite version.   Here is what I ended up with, along with a couple of variations.   Don't limit yourself to the vegetables mentioned here.  If there is something else you like or want to add, do it.   Likewise with herbs or spices.   Enjoy!

1 lb. bag of lentils, washed

10 cups chicken broth or vegetable broth

1 ½ cups chopped carrots

1 large onion, peeled and finely chopped

6 (or more) cloves garlic, peeled and finely chopped

3-4 tbsp. olive oil

1 tbsp. ground cumin

1 tsp. cayenne pepper or paprika

2 tsp. tumeric

¼ cup chopped parsley or cilantro

¼ cup fresh lemon juice

Heat the olive oil in a large dutch oven.   Add the chopped onion, carrots and garlic.   Fry, stirring often, until they begin to brown.   Add the cumin, cayenne and tumeric, fry for a short bit, until fragrant, then add the chicken broth and lentils.   Bring to a boil, then reduce the heat to a simmer.   Simmer, stirring every so often, until the lentils are tender, 30-40 minutes.   At this point you have three options:   eat the soup as is, puree half of the soup and return to the pot or puree the whole thing.  I personally prefer the second option.   Sprinkle the chopped parsley or cilantro over the top of the soup and serve.   Allow everyone to add lemon juice to taste to their bowls of soup.

Options:  

#1  add some cooked, chopped chicken to the soup and heat.

#2   add chopped cauliflower and/or peeled cubed potatoes with the other vegetables

#3   add a dollop of yogurt to the bowl when serving

#4   all of the above

Diego's Mom's Italian Style Hot Chocolate

Way too many years ago (December 17, 2005-January 7, 2006,) I had the privilege to visit some friends in northern Italy.   My friend Diego took me to his home village up in the mountains (near where the skiing competition of the 2006 Winter Olympics were held), by the name of Perosa Argentina.   It was a magical visit.   I was lucky to get to spend Christmas in this little mountain village with Diego's family.   I remember going to  Midnight Mass in the old parish church and after the Mass, drinking mulled wine in the church square.    Another memory I have is of Diego's mom making me Italian hot chocolate.   Ever since that visit I intended to ask Diego's mom for her recipe, but kept forgetting.   Finally last week I remembered to ask Diego to speak to his mom and today I received her recipe.   I guarantee you, this will be the best hot chocolate you have ever tasted.  This how Diego said his Mom said to do it:

"For 2 persons:
1/2 liter (1,1 pint) of milk [just a touch more than 2 cups]
120 g (4,2 oz) of dark chocolate [4 1/4 squares of cooking chocolate]
20 g (0,7 oz) of cocoa powder or chocolate powder (if you prefer a sweeter flavor) [4 teaspoons]
20 g (0,7 oz) of cornstarch [4 teaspoons]
20 g (0,7 oz) of sugar [4 teaspoons]

Pour the cold milk, the cornstarch and the cocoa (or chocolate) powder into a saucepan and heat up. Melt the dark chocolate in a microwave oven. Bring the milk (with cocoa powder and cornstarch) to the boil over a low flame, mixing all the time then add the melted chocolate. To increase the density of the chocolate, boil for longer. If a less dense chocolate is required, add more milk. Remove from the flame and enjoy the chocolate by adding sugar to suit personal preference."

Many thanks to my dear Italian friends!   

Ham, Chicken and Corn Chowder

Ham, chicken and corn chowder

1 cup chopped ham

1 cup chopped, cooked chicken

1 small onion, peeled and chopped

1 small green pepper, cored and chopped

about ½ cup chopped celery

2 cans cream corn

1 pkg. frozen corn, thawed

3-4 cups milk or half and half, or fat free half and half

3 tbsp. oil or butter

a pinch of red pepper and some black pepper to taste

Heat the oil or butter, then add the chopped ham, onion, green pepper and celery.   Sautee until the ham and vegetables are lightly browned and tender.   Add the chicken, creamed corn and the thawed frozen corn.    Stir well and heat to a simmer.   Add enough milk or half and half to get the thickness you desire.   Add a pinch of red pepper, some black pepper and continue to heat until just below a simmer.     If you like, you can garnish each bowl with some crumbled bacon or grated cheddar cheese.    Makes enough to feed 2-4 people.

The Best Chocolate Milk You've Ever Tasted

Hey chocolate milk fans, my local grocery chain, Dillons (part of the Kroger chain), had started carrying a brand of chocolate milk that is to die for. The brand is from Texas and their milks are 100% Jersey milk, with no artificial hormones or antibiotics. The flavored milks are all flavored with natural ingredients.  The chocolate milk is called Midnight Chocolate and comes in full fat or 2%. It has the smoothest texture, richest chocolate taste of any chocolate milk I've ever had. If you ever have a chance to try it, do so! I didn't see any of their other dairy products at the store, but I will be watching for them to try. At the website they have a map that shows where you can buy their milks. Sounds like it pretty much all over the southern half of the USA. P.S. I do not work for this company or Kroger, I just wanted to share what I consider a top notch product. Oh, and for Jewish folks, their products are certified Kosher.

Promised Land Dairy

Fried Rice

I love Chinese food, but it is something I just have not had much luck making at home.   Even the simple fried rice has eluded me, until now.   I recently came across a recipe for a homestyle fried rice (which I adapted to what I had on hand) that turned out just the way I had imagined it would and how I dreamed it would.   I like to pair this with the honey glazed pork I posted earlier in the blog.   I don't think you will be disappointed.

 

2 ½ tbsp. vegetable oil

1/2 onion, finely chopped

1 stalk of celery, finely chopped

2 cloves garlic, chopped

1 1/2 in. piece ginger root, peeled and chopped

2 eggs, beaten

¼ tsp. sesame oil

¼ tsp soy sauce

1 cup peas

1 cup carrots

1/2 onion, sliced

1 stalk celery, sliced on the diagonal

4 cups cooked rice, cooled

3 tbsp. soy sauce

1/2 tsp. sesame oil

Pour 1 tbsp. oil in a nonstick pan, then add the finely chopped celery, chopped onions, ginger and garlic then cook until starting to brown a bit.  Remove from pan and set aside.   Let the pan cool a bit and while it does so, combine the following:  the egg, ¼ tsp. sesame oil and ¼ tsp. soy sauce.   Add ½ tsp of the oil to the pan and then pour in the egg mixture, spreading it thinly over the bottom of the pan.   Scramble until done.  Remove from pan and set aside.

Add the remaining oil to the pan and return the onions, garlic and ginger to the pan, with the sliced onion, sliced celery, peas and carrots.   Stir fry for a minute or two, then add the remaining ingredients and cook for another 3 minutes.   Add the cooked eggs and toss for another minute, allow to sit covered for 5-10 minutes, then serve.

For the peas and carrots, I just use a small bag of frozen peas and carrots, thawing in warm water, then draining well.   If you want to add some chicken, just stir fry some chopped fresh chicken when you stir fry the sliced onion, celery, peas and carrots.   For beef or pork, chop some leftover cooked beef or pork and add when you would add the vegetables.   For shrimp, add them at the very last, when you add the rice.   Cook until the shrimp are just pink, they will continue to cook when the fried rice is resting. 

McCormick's spices, herbs and cooking products

My
Grandma, Mama and now I all used/use McCormick spices.   They are easy to find, high quality and have a huge selection.   The prices are pretty good and I think they are a good value.   Until today, I had never really checked out their website, but was surprised at home nice it is.   If you haven't done so, please check them out.   They have some great recipes and cooking tips.   I can highly recommend them.

Check them out here!