3 tablespoons extra-virgin olive oil
4 (6-oz) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers
Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.
*You can substitute halibut for the seabass.
Showing posts with label Kelly. Show all posts
Showing posts with label Kelly. Show all posts
Sunday, October 12, 2008
Tuesday, September 30, 2008
Whole Wheat Bread
3 1/2 cups Whole Wheat Flour
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is excellent as a dessert, with a meal or as a snack. The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal). In addition to being quick and easy, this recipe is flexible. If you are concerned about too many sweets, you can leave out the chocolate chips and/or cut the sugar by a cup without unduly affecting the taste. To increase the yield and make a lighter, fluffier bread or cake, beat with an electric mixer for an additional couple of minutes - this will add more air and give a larger amount of batter to cook (this is a variation on our grandparents trick of adding extra water to the soup in order to have enough to serve when company showed up unexpectedly at dinner time). Since pumpkins are a good source of beta carotene, this makes a healthy, as well as tasty, snack for children.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
Garlic and Sour Cream Mashed Potatoes
4 cups low-sodium chicken or vegetable broth
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.
Easy Italian Meatloaf
1 lb. ground beef
1 tbsp. ketchup
3 cloves garlic (finely chopped)
1 tsp. olive oil
1 egg
2 cups Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste
Pre-heat oven to 350 degrees. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand. Wrap in foil and place on a baking sheet. Bake in oven for 1 hour.
Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.
1 tbsp. ketchup
3 cloves garlic (finely chopped)
1 tsp. olive oil
1 egg
2 cups Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste
Pre-heat oven to 350 degrees. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand. Wrap in foil and place on a baking sheet. Bake in oven for 1 hour.
Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.
Zucchini Bread
3 tablespoons margarine
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
Orange Juice Frosting
2 cups confectioners' sugar
2-3 tablespoons orange juice
Beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies.
2-3 tablespoons orange juice
Beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies.
Jam Thumbprint Cookies
Original Recipe Here
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Chicken over Broccoli Casserole
Enough broccoli to cover the bottom of a 9x13 baking dish
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste
Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste
Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.
Buttermilk Whole Wheat Pancakes & Syrup
Pancakes
1/2 - 3/4 c. buttermilk
2 tsp. melted butter
1 egg
2/3 c. white flour
1/3 c. whole wheat flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt
Have milk at room temperature. Beat milk, butter and eggs lightly. Mix flour, soda, sugar and salt. Add to milk mixture. Stir just enough to dampen flour. Makes 20 pancakes.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Cook butter, sugar and buttermilk until it boils. Take off stove and add vanilla and baking soda.
1/2 - 3/4 c. buttermilk
2 tsp. melted butter
1 egg
2/3 c. white flour
1/3 c. whole wheat flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt
Have milk at room temperature. Beat milk, butter and eggs lightly. Mix flour, soda, sugar and salt. Add to milk mixture. Stir just enough to dampen flour. Makes 20 pancakes.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Cook butter, sugar and buttermilk until it boils. Take off stove and add vanilla and baking soda.
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