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...
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..
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..
OK MIN, I lost the choc cheesecake one but here is the Tofu Cheese CAke which even the connoiseurs can't tell the difference.
2/3 cup (100g) finely crushed graham cracker
1 block tofu (preferably the Japanese silken variety, drain excess water by putting it on sieve
150g cream cheese
2 eggs separated
2 Tbsp honey or 3 Tbsp sugar
grated rind of 1/2 lemon
1 Tbsp lemon juice
3-4 drops vanilla essence extract
1. Preheat oven to 340F (170C). For crust , combine crushed crackers and butter or magarine using fingers and press firmly to line theinside of a round cake tin. Refreigerate until set, 20-30 minutes
2. Bring cream cheese to room temperature . When softened , cream with a wooden spoon or spatual. Separate egg yolks from whites . Puree filling ingredients with egg yolks with a whisk or mixer. Whip egg whites until stiff and fold into the pureed mixture. Pour over crust and smooth the surface with a spatula> Bake for about 25 mins.
Min Im sure you could add chocolate into the mixture too. Try it with chocolate ..in fact I suspect all you need to do is substitute half the cheese of any cheese cake recipe with tofu, that way the texture is the same but less fat.
Hey Min and Maayan,
Im still the unpaid ghost reading the threads when I HAVE the time between my project which is hotting up , so may need to take of to China soon while from Spore. Will definitely try to catch you in Spore Maayan , should be fun. Lots to do and summer is a socially busy time here in London..so yes eating non stop and too many guests and visitors all here, so I am still eating out every meal..too many social engagements so trying to pick on salad and the hot weather helps since I tend to lose appetitite.
Watch it here girls, too many choc and cheese cakes means a lot of excess weight to carry..should start on collecting healthy recipes here, I have a great tofu cheese cake recipe..half the fat and still delicious..all u do is substitute half the cheese in the recipe with soft Japanese tofu...and you could use tofu as substitute for cream and cheese whenever you feel you need to lessen the fat content., the texture and flavor do not suffer from the substitute at all.