Cooking is not a hobby but a necessity. And when you work it needs to be quick, easy, and nutritious.
Sunday, May 28, 2017
Halibut, Rice, and Brussels Sprouts
Halibut
1/2 lb Halibut, fillet
1 tsp Dill, dried
3 cloves Garlic
1/4 cup Lemon juice, freshly squeezed
1/2 tsp Black pepper, ground
1 tsp Paprika, smoked
1/2 tsp Sea salt
1 1/2 tbsp Olive oil
1/2 tsp Red paper flakes
Bake at 350 degrees for 20 minutes.
Jasmine Brown Rice
2 cups water
pinch of salt and a dash of olive oil in the water.
Bring to boil and add 1 cup rice. Bring to boil again and then simmer for 30 to 35 minutes.
Sauté 1/4 cup chopped mushrooms, 1/4 cup chopped onions, two chopped garlic cloves. Once tender add to simmering rice.
Add 1 tbsp. chopped fresh basil to simmering rice.
Balsamic Brussels Sprouts
1/2 lb Brussels sprouts
1/4 Red onion
1 tbsp Balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp Ground mustard
1/2 tsp Black pepper
3/4 tsp Sea salt
1 tbsp Olive oil
Bake at 425 degrees for 30 minutes
Serve with wheat rolls and pairs well with rose wine.
Enjoy!
2 ½ cup hot tap water
½ tablespoon salt
1 tablespoon gluten flour
2 tablespoons vegetable or canola oil
½ cup honey
5 cups fresh-ground whole wheat flour (During the kneading process, you may need to add up to one additional cup depending on the consistency of your dough)
1 tablespoon Saf instant yeast
In a large bowl or bread mixer, add water, salt, gluten, oil, honey, and 2 ½ cups flour. Mix until combined and then add the yeast.
If kneading with a mixer: With the mixer running, add the remaining flour just until the dough comes away from the sides of the bowl, being careful not to add too much flour. Let machine knead an additional 6 minutes.
If kneading by hand: Add 2 cups of flour, combine in the bowl, and turn out onto floured surface. Continue to knead in extra flour until it no longer sticks to your hands and is soft and satiny. Be careful not to add too much flour. Form the dough into a ball and put back into the bowl.
Let dough rise 10–15 minutes in the bowl. With oil on your hands, divide dough into 3 equal pieces, shape into loaves, and place each in a medium-sized loaf pan. Let rise again for 10–15 minutes, and bake at 350° for 30 minutes. Remove from oven and turn pans onto their sides and rest for 10 minutes. Turn bread out of pans.
This is a good all purpose dough for rolls or hamburger buns, etc. Makes 3 medium or 2 large loaves.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Her much-anticipated Amish series, The Honeybee Sisters, was released summer of 2016 and has created a lot of romantic buzz. Sweet as Honey received a starred review from Publisher’s Weekly and Sweet as Honey and A Bee in her Bonnet were both awarded Top Picks from RT Book Reviews. Jennifer has always been drawn to the strong faith and the enduring family ties of the Plain people and loves writing about the antics of Anna and Felty Helmuth and the Honeybee sisters’ aendi Bitsy. Jennifer has a degree in mathematics and a passion for Jane Austen and Shakespeare. She and her husband have been married for thirty-two years, and she has four daughters, two sons, and four adorable grandchildren, whom she spoils rotten.
For more information about Jennifer, check her Web site.
Baked Chicken Thighs - 3-4 services
3-4 Trimmed Thighs
3-4 Strips bacon
3-4 roasted Chili peppers
Shredded Mexican Cheese - to taste. Pico de gallo/Salsa - Chopped Jalapeno's, onions, tomatoes (remove seeds), garlic mixed with lemon juice and cilantro. Chop as small as possible.
Pre-heat oven to 400 degrees. Spray baking dish with non-sticking spray. Trim the thighs, wrap them in one to two strips of bacon to cover, next wrap them in roasted peppers. Cover with homemade Pico and then cover with shredded cheese. Back for 30 to 40 minutes until tender. Serve with rice and garlic bread.
Enjoy!
For the White Wine Tomato Basil Sauce: serves 2
1 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves garlic, finely minced
1/2 pint cherry tomatoes, sliced in half
1/4 cup dry white wine
2 Tbsp cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt (more to taste)
1/4 teaspoon fresh ground black pepper (more to taste) For the Cod:
1 tablespoons olive oil
1 pounds fresh cod, cut into 2 fillets
Salt and pepper Instructions
Preheat oven to 375 degrees (F)
For the White Wine Tomato Basil Sauce:
Heat oil in a large non-stick saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 12 minutes. Add in the white wine, stir, and allow the mixture to come to a light simmer. Stir in the basil, lemon juice, lemon zest, salt, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
For the Cod:
Heat oil in a large non-stick saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully flip the cod over and place the pan in the oven to continue cooking for another 5 minutes, or until it's cooked through.
Pour the white wine tomato basil sauce over the cod and serve at once.
