I love to cook but for those who need a quick dinner to impress, try this:
(1) Get some good, fresh fish (sea bass is best, tuna or halibut work too) and some fresh spinach - (2) steam the fish over a boiling pot of fish broth and white wine (you can add coconut milk or other flavors - if you don't have a steamer just use a colander with the fish in it), it should cook in just a few minutes, do not over steam the fish - (3) mix 1/2 can of frozen orange juice concentrate in a small sauce pan with some butter, capers and a little cream - heat until it forms a nice sauce - (4) steam the spinach and serve the fish over the spinach with the sauce, it's awesome! Serve with potato or other starch. If you have more time, serve with farfalle tossed in olive oil with sundried tomatoes, toasted pine nuts, greek olives, fresh basil and parmesean cheese.
1 1/2 C Corn Oil
3 (or so) C of Peeled, Grated Carrots
1 to 1 1/2 C Chopped Nuts (I like Pecans)
1C Chopped Pineapple
All the Pineapple juice
2t Baking Soda
2t Baking Powder
2(heaping) t Cinnamon
1t Salt (optional, I don't use it)
Preheat Oven to 350 degrees.
In a large bowl, cream sugar and oil until virtually ungranual. Add unbeaten eggs, one at a time, until each is fully blended. In a separate bowl, mix the dry ingredients.
In the larger bowl (with the creamed sugar & oil), add the remaining ingredients (pineapple & juice), nuts, carrots)one at a time is best, mixing well after each is added. Add the bowl of dry ingredients, a little at a time, again, to ensure a good mix.
Bake for about an hour (recipe says about 40 mins. I've not seen it that quick). It will be like a custard until it tests (fork test) done or very little is on the fork. It can be tricky here: Depending on your oven, you could have too dry of a cake if you wait until the fork comes out fully clean. I usually take mine out when it has just a little still on the fork.
Cream Cheese Frosting
3-4 C Powdered Sugar
8 oz. Whipped Cream Cheese
1/4C Soft Butter
3T Milk (Buttermilk if handy is good too)
Combine all ingredients and beat with electric mixer.
Simple: Wave the frosting
Interesting: Lite sprinkling of shredded carrots
If You're Really Good: Make little carrots
If You're Weird: Red/White/Blue for flag (4th of July)(yes, I did that)
Some great quickies:
Open a beer can put upright in roasting pan, stand butt end of chicken over beer can,roast until brown.......... best fish ever, fillet fish, melt 1 stick butter in a skillet add 1 tbl.spoon water and 1 tbl.Spoon. lemon juice(fresh) put in fillet,cover with tight fitting lid,do not turn........ remove oil or game taste from any fish or game,soak in milk 1-2 hours in the frig.......make a non stick skillet(not cast iron) heat skillet put in vinegar to cover bottom heat until vinegar evaporated, works 3-4 weeks,then do it again,you will never taste the vinegar......look up Peking Duck and do a turkey the same... mix a brine of 1 gal water to 3/4 cup(kosher) salt, in the water put any spice you like, check out brine on the internet for time and weight of meat or game.... My favorite is to Peking a Duck or Crispy skin pork roast or rib roast with salt crust.. .... mince black olives in a mini food process add olive oil ,garlic and kosher salt to taste, blend, spread on crusty bread....., check out Clearmans NORTHWOODS for the best red cabbage and blue cheese salad. I'm not a desert person BUT, do a chocolate cake (on the bottom add sour cherries, pour batter over cherries and bake as normal....... one tortilla add cheese, add salsa ,cover with another tortilla and nuke 30 seconds...I'm getting hungry.. take fish skin put on non stick pan, put under oven broiler for a few. min. they become crispy like thin crackers.. last one: skin side down. 3 or more pounds slab bacon with whole fennel chopped on top,add garlic cloves unbroken on fennel,salt and pepper,roll and tie with string, set(in container) in frig for 48 or more hours,oven 350 for about 2 hours,skin must be almost black... , gota go to the grocery,bye...
Min, We seem to love the same sort of recipes and food..I know for sure we will be very fat if we got together...lol..I also add grilled zukini , mushrooms..
Bonnie.... yep, you said it. LOL
The squash is the same thing as zucchini. I was going to say "courgettes" in French cuz I thought it was the same in English but not sure... so I said squash. Doesn't sound as elegant as courgettes though... or zucchini... LOL!
Yes - mushrooms would be good too.
If you ever make this, prepare it a few days in advance - it is soooo delicious when the marinade has really been soaked up by the veggies. Not a fattening recipe actually! well except for the olive oil maybe.... but at least it's good for you!
When my brother and I were in Athens in June, our aunt gave him a container of olive oil made from her own olives (we all have olive groves) : 17kg of olive oil!!! That's about 34 pounds!! He had the car of course so it was easy to bring back. He then had to find empty glass bottles so we could pour it in the bottles from this huge container. This is the real thing and it's soooo fragrant...! Yummy.
Minerva415 write: I think it's time for another recipe:
I made a grilled veggie salad recently and it was soooooo yummy!! Sliced up squash, eggplant, green red and yellow peppers, red onions, asparagus (boiled those first). Then I half fried/half grilled them (I have a heavy cast-iron grilling pan with ridges so although you put it on the hotplate the food looks and kinda tastes grilled). This took a long time, grilling everything, so it was a bit tiring I must admit standing over a very hot stove on a hot summer night. When it was all finished I prepared the marinade: olive oil, balsamic vinegar, lemon juice, oregano, garlic, salt, pepper. I marinated the grilled veggies in this mixture overnight in the fridge and the next day it was delicious. My guests loved it. I had some left over and put it back in the fridge and ate it 2-3 days later. It was even better! More delicious than the first day! Will be trying that one again that's for sure but will make it a few days ahead of time.
We seem to love the same sort of recipes and food..I know for sure we will be very fat if we got together...lol..I also add grilled zukini , mushrooms..
I made a grilled veggie salad recently and it was soooooo yummy!!
Sliced up squash, eggplant, green red and yellow peppers, red onions, asparagus (boiled those first). Then I half fried/half grilled them (I have a heavy cast-iron grilling pan with ridges so although you put it on the hotplate the food looks and kinda tastes grilled). This took a long time, grilling everything, so it was a bit tiring I must admit standing over a very hot stove on a hot summer night.
When it was all finished I prepared the marinade: olive oil, balsamic vinegar, lemon juice, oregano, garlic, salt, pepper. I marinated the grilled veggies in this mixture overnight in the fridge and the next day it was delicious. My guests loved it. I had some left over and put it back in the fridge and ate it 2-3 days later. It was even better! More delicious than the first day!
Will be trying that one again that's for sure but will make it a few days ahead of time.
Minerva415 write: ... And a green salad with a vinaigrette consisting of: olive oil, balsamic vinegar and a mango, lime and chili sauce. Does that grab your taste buds Cubby??
Min, love your salad dressing..it has all the right flavors from sweet , sour to tangy with a zing...
I love mixing fruit with vegetable which the Thais do a lot of ..I love adding apples, raisins and celery to a simple potato salad..
pineapple to a mango type chutney and throw it together with chick peas..and into it a sort of Oriental influenced dressing of soya, mirin, ponzu (a citric fruit similar to lime but has a distinct flavor used in Japanese cooking) and sesame oil...so it is a light delicated dressing that is not fattening at all but enhances the fruity flavor that is so great with veg. or seafood..
I'm having my guitar group over for dinner tomorrow evening. I'm making the chicken I just mentioned, and potatoes Greek-style: Cut up in quarters in a big baking dish and I add some oil (not olive this time, "normal" oil), water, lemon juice, garlic, salt, pepper and oregano and bake them in the oven. I will also make meatballs, dzadziki (the yoghurt and cucumber dip), a Greek salad and maybe also a salad of black-eyed peas, with a chopped onion and parlsey.
And ice cream for dessert....
Anybody wanna join...??