I wanted to do something different with some Mahi fillets. I sauteed them with adobo sauce and then topped them with chopped pineapple and tomatos. I served the mahi mahi on a bed of shredded zucchini which I cooked in olive oil and parmesan cheese – tasty – served alongside a baked potato – it made for a tasty meal!
Archive for November, 2007
These are delicious and when you read the ingredients you’ll see why….they are not healthy for sure, but surely you must get some of the benefits of the sweet potato from this dish despite the fact that it tastes like a dessert.
4 cups mashed sweet potatos (hint bake them and let them cool slightly – they you can peel the skin off easily)
1 cup sugar
1 stick of melted butter
1 tsp of vanilla
For the topping mix together:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1 stick melted butter
Spread on top of the sweet potatos
Bake at 300 degrees for 30 minutes.
I prepared mine today and will bake them in the morning – I’ll attach a picture of the bubbly goodness then.
Happy Thanksgiving – enjoy the food!
Picture as promised:
I broke in the kitchen aid mixer today by making a focaccia I have been wanting to try. Here’s the recipe – its quite tasty and makes the house smell great.
1 large onion, peeled and cut into eighths and cooked in 2 tbls of olive oil
1 tbls of yeast
1/2 cup cornmeal
3 cups all purpose flour
2 tsps salt
1 1/4 cup of water
1/3 cup of olive oil
1/3 cup of fresh rosemary leaves
Place all ingredients except onion in the mixer; mix until dough ball forms; add onion (without the liquid) and remix – the dough will be wet and the onion will be sort of clumpy; Turn dough onto well floured board and kneed briefly to form a ball. Oil a pizza pan; place the dough on the pan and pat into a 12-inch disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise until doubled in bulk.
Preheat oven to 450 degrees. Just before baking use fingertips and gently make indentations in the surface. Drizzle with Olive Oil and sprinkle with salt and pepper. Bake for 10 minutes – reduce heat to 350 degrees and bake for another 12-15 minutes until gold brown.
I am getting a kitchen aid mixer! – My sister and I are splitting the cost and calling it Christmas – I will post a picture of it later – I am sure this will inspire new recipes!
with these crab entries????? I AM LAND LOCKED AND CAN NOT EVEN SEEM TO FIND DECENT FROZEN SEAFOOD. Bleh.
On a slightly less negative note, I did attempt both the apple/cheddar soup and the pumpkin bars.
The soup was not good. I’m not sure what I was expecting, but this wasn’t it. I guess I’m not a sweet soup person. I didn’t even use all the apple the recipe called for, and still it was way to sweet.
The pumpkin bars, on the other hand, were a very pleasant surprise. Here’s the recipe….
Pumpkin Bars (from the King Arthur’s Baking Catalogue)
1/2 c butter (softened)
1 c brown sugar
2/3 c canned pumpkin puree
1 tsp. vanilla extract
1 c flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. powdered ginger
1/4 tsp. ground nutmeg (I used fresh grated, not powdered)
Preheat oven to 350 degrees. Cream the butter. Add the brown sugar, eggs, pumpkin and vanilla and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9×13 baking dish and bake at 350 degrees for 15 to 20 minutes. When cool, use the icing of your choice.
I took the lazy way out and used the end of a can of vanilla frosting I bought to glue in the tongues of my nutter butter snakes for Halloween. I think cream cheese frosting would be better. I’ll post a pic later of this.
The last of the blue crab was polished off tonight in the form of crab ravioli with a tomato cream sauce. I was out of town all weekend and came home inspired (after eating in restaurants for a weekend) to cook a nice dinner. I decided to try my hand at crab ravioli. I used wonton wrappers – filled about a tablespoon of seasoned blue crab and sandwiched that between two wonton wrappers making sure to get all the air out of the ravioli so that water doesn’t leak in when you boil it. Since it is fresh, you only need to boil these for a couple of minutes – I served them with a creamy tomato sauce. I made the sauce using garlic, basil, thyme, salt, pepper, red pepper and a dash of red wine, pureed the mixture and then poured it over the ravioli….quite tasty.
I served this with McWilliams Shiraz = a very tasty Sunday dinner.
It’s been a grilled cheese kinda weekend around here. Friday night I was pretty tired after school, so I was on the couch reading when Dev got home from Boy Scouts. I decided to make grilled cheese sandwiches and potato soup. One really can’t go wrong with the grilled cheese/soup combo. In my defense, I did jazz up Dev’s grilled cheese with salami and sliced tomato. I had mine with just cheddar cheese. The potato soup came from a package, but I used home made chicken stock instead of water, and added half and half right before I served it. It made a respectable dinner.
Saturday breakfast was potato pancakes made with leftover mashed potatoes- always a winner in our house. For lunch, we did the grilled cheese thing again, except this time with tomato soup. For dinner I made shrimp fried rice. I use an Emeril recipe, and it always turns out great. I don’t make it very often, though, because it has several ingredients, all of which have to be chopped ahead of time, cuz once the oil gets hot, the recipe goes quickly. Plus- I don’t have a wok anymore, so it’s hard to stirfry all the stuff in a rather small non-stick skillet. But- I did the best I could and it tasted great.
Sunday’s cooking adventures will include apple/cheddar soup and pumpkin spice cheesecake bars. I will try to remember to take pics and blog them tonight.
Okay – so I decided to try my hand at making a pizza in my cast iron skillet – I have become re-inspired by cast iron since getting two of my grandmother’s pieces. I made the crust as usual:
Preheat oven to 400 degrees
2 tsp. of yeast
3/4 cup of warm water
2 1/2 cup of all purpose flour
1 tsp. of sugar
1 tsp. of salt
1 tbls of olive oil
Mix yeast and warm water together until it foams – add all other ingredients and form into dough – I do it by hand, but if you have bread machine- just use the dough setting; transfer dough to lightly floured surface and let it rest for 5 minutes.
This was the experimental part:
I rolled out the dough and put it in a biggest – well oiled – cast iron pan (I think its 11 inches) and cover the bottom and however much up the sides you want – add sauce and toppings as usual bake for about 20 minutes; hint…I like to pre-cook the crust for about 5 minutes before adding any toppings because I like a crispy rather than doughy crust.
The pizza came out really well -the only thing I would do differently is add more sauce than usual as it was a tad too much bread – OR I might cut the dough in half and have a thinner deep pan pizza – I topped mine with pulled chicken, spinach, boursin cheese, and fresh tomatos.