Tag Archives: salt

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Dill… you either love it or you hate it. I used to hate it. So I resolved to try some new dishes and use this interesting little herb. After all, I did plant some in my garden this year.  When the delicate little sprouts started popping through the ground, I wondered what I would do with them. Here’s my first recipe using my fresh dill. Now that I’ve made this, I know it will feature a lot in my dishes. Dill is yummy!

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

I sprayed heavy duty tin foil with olive oil in my Misto, laid down some beautiful Mahi Mahi – any fish would do – that I bought at Sam’s Club (I so wish we had a Costco!), and then brainstormed.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Here’s what I added to the fish:

  • Lemon juice and soy sauce (around the bottom and sides – this takes away a bit of the fishy taste in frozen fish.)
  • Mayonnaise (spread on top of the fish)
  • Dill – one good handful (sprinkled on top)
  • 2 medium zucchini

Then, I pulled the sides up and folded it into a packet, sealing everything inside. Make sure you seal it well so that the steam can’t escape. If not, you will be just baking, not steaming. This keeps in a lot of the moisture. Pop it in the oven on 400 degrees F. I did mine along with this delicious roasted  balsamic cauliflower. But put it in at the end; the fish only takes 8-10 minutes per inch of thickness. Mine was a pretty thick piece, and took about 20 minutes.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

Here’s how I made the cauliflower:

  • Cut/tear cauliflower into bite-size pieces.
  • Toss in a little EVOO.
  • Lay out on a cookie sheet, lined with parchment. (Easy clean up!)
  • Sprinkle with herbs of choice (I use rosemary) and very lightly salt. I use Celtic Sea Salt for flavoring, and table salt for baking – don’t forget, we still need some iodine in our diets; sea salts are iodine-free.
  • Sprinkle with a little balsamic vinegar.
  • Bake at 400 degrees F for about 40 minutes, turning once or twice.

Dilly Mahi Mahi, Zucchini, and Roasted Balsamic Cauliflower :: Pen Pals and Cookin' Gals

TaDaaa! You have a heart-healthy, deliciously moist, and flaky fish dish that your whole family will love. My 4- and 1-year-old loved it and chowed down.

Enjoy!

~Veronica

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3 Bean Salad

3bs

Author: Cassie Stevens

I am somewhat new to a three bean salad. I have never made one before, although I have had them in restaurants and I liked it. I decided to give it a go. I really, really liked what I made. I can’t stop eating it!

It is delicious really, really delicious! Making a three bean salad is fast and simple. It is great for a side dish for dinner.  I used:

half and onion

3 stalks celery

1 green pepper

1 can of whole kernel corn

1 can red kidney beans

2 cans black beans

1 can garbanzo beans

1 Tbsp dried parsley

1 tsp dried rosemary

1/8 cup white vinegar

1/8 cup lemon juice

3 Tbsp Olive oil

1 Tbsp garlic powder

Salt and pepper to taste

a couple splashes of balsamic vinegar

Chop and dice all the veggies to the size you like and place in a large bowl.  I like a little chunk here and there so I rough chopped them.  Drain and rinse all the beans and add them to the veggies.  Next in a separate bowl add the rest of the ingredients and mix well them pour over the beans and veggies. I then put all the bean mixture in a zip-lock baggie and let it sit on the counter for about thirty minutes, to let all the flavor meld together and give the dried herbs a chance to absorb some of the liquids. Viola!! I love it! I literally can’t get enough! Hope you enjoy as much as I did!

Chicken and Handmade Noodles

chnAuthor: Cassie Stevens

One of my favorite dishes my mother makes for Thanksgiving is her turkey and homemade noodles. OMG! They are so good, she makes them the day before and lets them dry out overnight. Although I have tried many times, I don’t make them the same as my mama.  Well, this is a similar recipe to hers.  My chicken and noodles has veggies in it unlike my mama’s, but I think it adds a lot of flavor to the stock.

I start by making the dough for the noodles. It’s really very easy, all you need is

2 cups of flour

1/3 cup water

1/2 tsp salt

2 egg yolks and one whole egg beaten

1 tsp olive oil

Prep: In a large bowl stir together the flour and salt, then make a well in the center.  In another small bowl mix egg yolks, whole egg, water, and olive oil.  Add egg mixture to flour. Mix well. add a tsp of water at a time if too dry. On a floured surface roll out dough and knead until smooth and elastic. (8 to 10 minutes). Cover and let dough rest for ten to fifteen minutes.  Cut dough in half and roll out as thin as you want your noodles. Dust with flour on each side so the dough does not stick to the counter and cut with a knife, pizza cutter, or the nifty little roller cutter that I found at a thrift store never opened for fifty cents.

chn2I love that thing. I’m glad I picked it up. It also has another roller blade that tenderizes meat. I use it for pastas only. I tenderize my meat other ways.

chn3So after all your pasta is cut, it’s time to set it aside to dry.  I just place it on a parchment lined baking sheet to air dry. I turned it after an hour to help it dry out more evenly.

chn4I let mine dry for about two hours. It was dry enough by that time. As soon as it was dry I started the stock. I added a Tbsp of minced garlic and enough olive oil to cover a stock pot. Then I added the veggies:

chn5About three carrots, half an onion, and two stalks of celery. Dice them all up and sweat them out in the stock pot. I also, added two Tbsp butter, cause I can never cook without it. I love butter, real butter!  Once your veggies are sweatin’ add 3 cups water and simmer.

Next in a cast iron skillet or whatever pan you have (I love my cast iron skillet) brown your chicken. I used 3 boneless breasts and I seasoned my chicken with salt and pepper and a little bit of minced garlic in the bottom of the pan. Once browned on each side I set aside to rest for a few minutes. Then cut into small cubes and put inside stockpot to finish cooking for about ten to fifteen minutes.

chn7Drain the liquid from the stock pot into the skillet and bring to a boil, then add your noodles. Cook for about three minutes. Noodles will be done. Cook a little longer for thicker noodles.

chn6Once the noodles are done, add them to your stockpot. Before you add more water, make a slurry to thicken to a gravy.

chn8Add 1 Tbsp cornstarch and 1 Tbsp flour and mix well in a measuring cup with just enough water to dissolve. Add to stock pot, then add more water to desired consistency. Let simmer for a few minutes and it will thicken up to a gravy consistency.

chn9

Looks yummy right? Time to eat! Pair it with your favorite dinner rolls and you have a great dinner your family will be talking about for a while!

chn10I hope you enjoy as much as we all did! Happy cooking!