Thursday, March 30, 2006

Northern Pike in a Caper Sauce

I got some northern pike on sale last week and wanted something quick for dinner tonight, so pike it was.

Northern pike is a fairly common, mild-flavored, predator fish from where I grew up. It has a loose skeletal structure which makes it very difficult to get completely bone-free. But this was professionally filleted, so I was good to go.

I actually took the recipe from the package the fish came in (but of course I made a few changes). It had capers in it and I had bought a jar of capers months ago, but didn't have any recipes to use them in. Mmmm... capers!!!

  • 2 cloves garlic
  • 2 TBS olive oil
  • 1 small tomato
  • 1-2 TBS butter
  • 1-2 TBS wine or sherry
  • 2 TBS basil
  • 2 TBS lemon juice
  • 3 TBS capers
  • 2 TBS Italian four cheese mix
  • salt & pepper

Mince garlic and saute in olive oil. Chop up tomato and throw in the pan with the garlic. Throw wine (I actually used sherry), basil, capers and butter. Cook until the butter is melted. Salt and pepper to taste.

I used my clay pot cooker for the fish. It works great for fish too! I put a little olive oil in the bottom of the pot, But I don't think this was necessary. I put the fish fillets in frozen and poured the lemon juice and the caper sauce over the top. I sprinkled on the Italian four cheese mix and baked this for 20 minutes at 500F.

It was DELICIOUS!!!! This is going on my favorites list. And now I have a recipe to use up those capers on. Mmmm... capers!!

Tuesday, March 7, 2006

Lasagna Bake

I had a bunch of ingredients that needed to be used up: mozzarella, cottage cheese, sweet onion, and unflavored yogurt. Hmmm... what could I make?

Lasagna bake!!!

What's that? What about the yogurt? Trust me.

First, turn the oven on to 350F and grease a lasagna pan well with olive oil.
  • 1 lb mini lasagna noodles
  • 1/2 lb shredded mozzarella
  • 1/2 lb cottage cheese
  • 1/3 lb plain yogurt
  • 1 lb ground turkey
  • 1/2 sweet onion
  • 1 jar/can favorite spaghetti sauce
  • 1 TBS garlic salt
  • 2 cup shredded mozzarella for topping
  • Parmesan
Par-cook the noodles and mix with the mozzarella, cottage cheese, and yogurt.

Then mix in the spaghetti sauce and ground turkey sauteed with sweet onions, garlic salt, and top with shredded mozzarella and parmesan.

Bake for about an hour at 350F.

How was it?

Monday, March 6, 2006

Cream of Cauliflower Soup

I love cream-of soups. They are my favorites. But I have had so much trouble finding a good recipe for them. I have tried many different ones over the years without much luck.

But if at first you don't succeed -- try, try again.

I had some left over cauliflower and half-n-half and some determination, so I decided to make cream of cauliflower soup.

I found recipes for cream of mushroom and cream of celery so I took some ideas from them and then just had to wing it. I've made lots of from-scratch pudding and thought the base for the soup would be very much like that.

  • 1/2 head cauliflower
  • 1 thick slice sweet onion
  • 2 TBS butter
  • 3 chicken bouillon cubes
  • 1/8 cup flour
  • 1/8 cup Swiss cheese - chopped or grated
  • 2 cups half-n-half
  • 2-1/2 cups water
  • 1 egg - mixed well

Chop up cauliflower and throw into a sauce pan with 1/2 cup water. Cook on medium heat.

Finely chop one thick slice of sweet onion. I love the Andes sweets, or, if you can get it, my all time favorite is Vidalia! Throw the chopped onion in with the cauliflower along with two tablespoons butter.

When the cauliflower is just about cooked through and the water has boiled down, throw in bouillon cubes. Sprinkle flour over the cauliflower and mix in.

Turn down the heat and pour in half-n-half, rest of water, and egg. When the soup has heated up, add Swiss cheese. Cook until thicken.

Once the cream has been added, DO NOT OVER HEAT!!!

This was the best cream-of soup that I have ever made. I would definitely make this again, and I plan to try other versions, like: mushroom, broccoli, potato... OH! I CAN'T WAIT!!