Tex-Mex Soup

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The recipe of this soup goes almost two years back for me and I am sure even longer for my good friend Rita who has shared this amazing cup of goodness during our trip upstate with OT’s and PT’s.  Ever since I have made this soup on several occasions and it’s been a hit every time.

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I have to admit initially when I saw a list of the ingredients, I was a little shocked and couldn’t believe how all of them would work together…but they did!  Ofcourse nothing in this soup says “diet”…it has cheese and tortilla chips and a large load of cream cheese…but it’s so good!  My daughter loves this soup and every time I make it…she asks to have it for lunch and then dinner again.  I mean this recipe makes a large pot of soup, so if you are cooking just for two of you may consider decreasing the portions of ingredients.  We however, finished it all within three days:)

Ingredients:

Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)

5 Dried Bay Leaves
1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
1/2 of medium onion
1 Table Spoon of Dried Parsley
1/2 Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
Salt and Pepper to Taste
 
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Ingredients for the Soup:
1/2 cup diced onions
1/2 cup diced green peppers (original recipe calls for it, I however avoided them)
1 tablespoon garlic
2 table spoons of vegetable (to saute)
1 pack taco seasoning
1 pack ranch seasoning
8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
8 oz. tomato paste or tomato sauce
1 cup of corn (either fresh, canned or frozen)
1 can black beans
1 can of kidney beans
8 oz. cream cheese
tortilla chips and Mexican cheese mix to serve

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1.  Wash your chicken and make your chicken based stock.  Click here for step by step instructions how to make it.  You can also just replace this step and buy ready made chicken stock and cooked chicken.

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2.  Once your chicken is ready take it out and dice it up.  If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.

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3.  Saute the onions and peppers in the vegetable oil.  My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.

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4.  Drain your beans and add them to the bowl.  Take out your salsa.  Cut up your corn if you bought it fresh.

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5.  Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.

7.  Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese.   Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.

8.  Then bring heat to low and let simmer for additional 20 minutes.  Taste your soup and adjust salt/pepper to your liking.

9.  Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.

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10.  Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

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I hope you like it.  Let me know what you think and please share your favorite soup recipes as well…I am always on the look out for new ideas:)

Love,

Natalie

Tex-Mex Soup
 
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Hearty hot soup with beans, corn and other veggies.
Author:
Recipe type: Lunch
Cuisine: American, Mexican
Serves: 12-14
Ingredients
  • Ingredients for the Chicken Stock (avoid this step if you buy ready made broth and cooked chicken)
  • 5 Dried Bay Leaves
  • 1 lb of Pieces of skinless chicken (I prefer natural or organic if available)
  • ½ of medium onion
  • 1 Table Spoon of Dried Parsley
  • ½ Table Spoon of Vegetta Seasoning (try to get the one with no MSG Added)
  • Salt and Pepper to Taste
  • Ingredients for the Soup:
  • ½ cup diced onions
  • ½ cup diced green peppers (original recipe calls for it, I however avoided them)
  • 1 tablespoon garlic
  • 2 table spoons of vegetable (to saute)
  • 1 pack taco seasoning
  • 1 pack ranch seasoning
  • 8 oz. salsa (if you like your soup spicy choose spicy salsa, I bought very mild type for kids)
  • 8 oz. tomato paste or tomato sauce
  • 1 cup of corn (either fresh, canned or frozen)
  • 1 can black beans
  • 1 can of kidney beans
  • 8 oz. cream cheese
  • tortilla chips and Mexican cheese mix to serve
Instructions
  1. Wash your chicken and make your chicken based stock. Open a separate link on this page for step by step instructions if you need it.
  2. Once your chicken is ready take it out and dice it up. If you buy ready made broth and chicken, just dice up your chicken and heat up the broth.
  3. Saute the onions and peppers in the vegetable oil. My kids don’t like peppers int their soup…so I didn’t add any, but you can if you like.
  4. Drain your beans and add them to the bowl. Take out your salsa. Cut up your corn if you bought it fresh.
  5. Peel garlic and either dice it up really small or simply use garlic press to add it to your soup.
  6. Add ALL ingredients, including Ranch and Taco seasoning to you soup EXCEPT for cream cheese. Bring to a little boil (until the edges are sizzling or slightly bubbling), on medium-high heat.
  7. Then bring heat to low and let simmer for additional 20 minutes. Taste your soup and adjust salt/pepper to your liking.
  8. Then bring heat to low and let simmer for 20 minutes. Put cream cheese in a separate soup bowl, and add a cup of the hot liquid from the soup. Gently mix it up in the bowl until the cream cheese is melted. Add more liquid if needed. Then add that mixture to the pot with the rest of the ingredients, and stir.
  9. Serve this soup with tortilla chips or any other bread chips and sprinkle it with your favorite cheese.

 

Creamy Split Pea Soup

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Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used.

Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.

Eating fresh “garden” peas before they were matured was a luxurious innovation of the Early Modern period: by contrast with the coarse, traditional peasant fare of pease pottage, Potage Saint-Germain, made of fresh peas and other fresh greens braised in light stock and pureed, was an innovation sufficiently refined that it could be served to Louis XIV of France, for whose court at the Château de Saint-Germain-en-Laye it was named, ca 1660-80.

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In the United States, pea soup is merely one of many familiar kinds of soup. “Pea soup” without qualification usually means a perfectly smooth puree. “Split Pea Soup” is a slightly thinner soup with visible peas, pieces of ham or other pork, and vegetables (most commonly carrots) and is usually made from dried, green split peas.

The dish is perhaps most popular in New England, where it was introduced by French-Canadian millworkers in the 19th century. It was also widely eaten in the colonial period, having been brought to New England as part of the English food tradition of the early settlers.

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Many cookbooks contain a recipe or two, and pea soup is especially popular in the Northeast, the Midwest and the Pacific Northwest. It does however play a role in the light-hearted tradition of serving green-colored foods on St. Patrick’s Day. For example, a 1919 Boston Globe article suggests a suitable menu for “A St. Patrick’s Day Dinner” leading off with “Cream of Green Pea Soup (American Style),” and continuing with codfish croquettes with green pea sauce, lettuce salad, pistachio ice cream, and “green decorated cake.”

While there are many different ways to make split pea soup, a standard recipe will call for dried green split peas, vegetables like onions, carrots and celery, herbs that may include garlic, thyme, bay leaves, parsley and marjoram, ham hocks, bacon or sausage, and salt and pepper.  The peas should be simmered in water with the vegetables, herbs and ham hocks or other meat until they are soft, between 1 and 2 hours if the peas were not soaked, and 40 minutes to an hour if the peas were soaked. At this point the split pea soup can be pureed if desired and seasoned with salt and pepper. Split pea soup should be served when very hot to avoid lumping. Common accompaniments for split pea soup include ham or sausage and warm bread.

Sources:
1.  About Split Pea Soup.  Retrieved April 20, 2014.
2.  Pea Soup.  Retrieved April 20, 2014
3.  Peas Photo.  Retrieved April 20, 2014
 
 Ingredients:
8-10 Cups of Beef Broth
1 Cup of Cut up Ham
1  1/2 Cup of Cut up Carrots
1- 1  1/2 Cup of Cut up Potatoes
1/2 Cup of Celery (optional)
1/2 Cup of Onions (I used purple and leeks for this recipe, but any kind will do)
1/4 Cup of Fresh Parsley
1 Cup of Half and Half  
1 Package of Dried Green Peas
Salt and Pepper to Taste
Croutons and Fried Dried Onions to Garnish
 
How to make split pea soup:

1.  Prepare your beef brooth, or buy store made one…up to you.  I have step by step instructions for the chicken broth if you need help, just substitute the meat.   Click here for step by step instructions.

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2.  Take out your pack of dried green split peas, I used the whole pack and did a quick soaking method listed on the package.   This means adding water about 2 inches higher then peas and letting it boil for 15 minutes.  Then without draining the water, letting it stand for additional hour to soften up.

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3.  Wash and cut up your carrots.  I used about 1 1/2 cups of cut up baby carrots.

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4.  Then cube your potatoes to make about 1 1/2 cups, you can also put more or less…to adjust to your taste or eliminate altogether.  I used two potatoes for my soup.

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5.  Cut up your onions.  I had some purple onions this time, but any white or yellow onions will do.  I also had some leeks left over and cut them up as well.

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6.  You can also add other ingredients to this soup like celery, broccoli or other veggies.  I also chopped some left over parsley for this version.

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7.  Then slightly fry your onions.  You don’t really have to do it…but since I used leeks and purple onions they are better slightly cooked.  If you are using regular vidalia or sweet onions…you can skip this step.

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8.  Cut up your ham.  Most original split pea soup recipes are made with ham, it just really makes this soup tastes so much better.  Any time of ham will do.  I had some thin slices of black forest ham cut up, and it worked really well.  I also like to slightly fry the ham a little bit before adding it to soup, but you don’t have to…this is totally optional.

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9.  Take out your soaked split peas and drain all the water.  My peas were still a little hard, that is because I was in the rush and didn’t let it soak for the whole hour.  The soup still turned out to be really good, but if you have more time…definitely let it soak a little more or even overnight.

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10.  I cooked my soup in my Crock Pot, but it you don’t have it you can just totally do it in regular pot.  In this case I will give you both instructions…and choose which ever method you prefer.

a.  If you are using crock pot, simply add all your ingredients including peas in a crock pot and pour about 8-10 cups of your beef broth on top of it.  If you want it thicker texture of your soup use less broth…but keep in mind the soup will thicken up dramatically on the next day because the peas will absorb more broth.  To cook it simply set up your crock pot on a Soup Setting and cook it for 40 minutes.

b.  If you are doing the regular pot method, then add your peas first to your hot broth, let it simmer for 20-30 minutes, then add the rest of the ingredients and cook for additional 20 minutes or until your potatoes and carrots are cooked.

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11.  As I mentioned earlier you can also vary the ingredients you put inside your soup.  This version below was done with white onions, celery, cubed canadian bacon and with chicken based stock.

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12.  Once your soup is cooked there also different methods you can use how to serve it.  In the version below…I used immersion blender to blend the soup first then added some half and half to make it creamy and mixed it all up.  I served it with store bought crispy salty fried onions, bread croutons and fresh basil.  You can also serve this soup plain as it it without blending it or adding cream.

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13.  This version of  soup was garnished with bread croutons, cut up ham and some parmesan cheese and garnished with fresh parsley.

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14.  On the photo below I served it with crispy fried onions, diced up scallions, cut up ham and bread sticks.

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I hope you will enjoy this recipe, also please feel free to share your versions of this soup.

Love,

Natalie

Greek Style Salad with Chicken

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Salads, oh salads…I can’t think of how many recipes of those I have done.  I mean the choices of ingredients are infinite, just let your imagination go and figure out what works best for you taste buds and you’ll be able to find your perfect combination.  All of these salads are so easy to make, are pretty healthy and the best part that you can change/add/remove any ingredients from this recipe to your liking.

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This chicken in this salad was prepared in advance by cooking it on the pan, first rolled on in flour then eggs and covered with basic chicken spices.  It is very similar style to Sweet Mesquite Chicken Cutlets that I have done earlier, click on the link to get the recipe if you would like.   In addition to cooking chicken I also bought some dried beef for this salad or as some of you call it Bastruma or Pastrima.

Pastırma or bastirma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin.  Pastırma is prepared by salting the meat, then washing it with water and letting it dry for 10–15 days. The blood and salt is then squeezed out of the meat which is then covered with a cumin paste called çemen (lit., ‘fenugreek’) prepared with crushed cumin,fenugreek, garlic, and hot paprika, followed by thorough air-drying.

Source: What is Pastrima?

In addition to beef I also added olives and feta cheese to give this salad a “Greek” flair.  The rest is pure delicious magic, cut it all up and enjoy!

Ingredients:

1 Teaspoon of Freeze Dried Red Onion or some fresh Red Onion to your liking
1-2 Pieces of Cooked Chicken
1-2 Tablespoons of Feta Cheese
1/2 Can of Black Pitted Olives
1/2 of Avocado
4-6 Slices of Dried Beef or Bastruma
1 Lettuce Head
1/2 Cup of Cherry Tomatoes
1-2 Table Spoons White Balsamic Vinegar
1-2 Table Spoons of Olive Oil
Salt and Pepper to Taste
 

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How to make Greek Style Salad with Chicken:

1.  Wash and cut up your lettuce.  You can also replace it with mixed greens, arugula…the choice is yours.

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2.  Plate your lettuce and sprinkle it with some Feta Cheese.

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3.  Cut up avocado.  I prefer to use avocado that is not too soft to touch.  Those who are too soft get too mushy, when they are just beginning to get soft they taste grate and hold their shape when cut.

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4.  Cut up your cherry tomatoes in half and add them to the plate.  You can also use regular diced up tomatoes too.

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5.  Cut up your dried Beef.

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6.  Finally cut up your chicken and cut your olives in half.  Add them to your salad.

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7.  Your salad is almost done.  For the dressing I used a mix of Olive Oil, Balsamic White Vinegar and Salt/Pepper to Taste.  I also sprinkled my salad with some freeze dried red onions.  You can also used fresh one if you would like, I would just recommend dicing it up very small.

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Your salad is all ready, Enjoy!

Love,

Natalie

Salad “Kapriz” with Smoked Chicken

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Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak,pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.

Source: Smoking (Cooking).  http://en.wikipedia.org/wiki/Smoking_(cooking).  Retrieved July 30, 2013

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The photo above is Smoked Whole Chicken done by Kevin, from Extraordinary BBQ website.  Although I haven’t tried personally, but for those of you who want to cook your own smoked chicken, it sure sounds like a great recipe.  Doesn’t it look amazing?  Here is the link if you want to try it.

While I cheated and used store bought smoked chicken for this salad, nether the less this dish still tasted amazing.  I mean, I absolutely love smoked meats, especially chicken and also fish.  I think smoked chicken is actually the staple ingredient of this particular dish.  I’ve discovered this recipe about a year ago online and have written it down, but unfortunately never saved it’s original source.  I have cooked it on many occasions, including festive gatherings with friends and it has become a popular dish in our house, I hope you will like it too!

Ingredients:

Salad Ingredients:
1 Small Turnip
1 Piece of Smoked Chicken (thigh and breast)
2 Green Apples
1/5 of Purple Onion
3 Medium Carrots
2 Stalks of Celery
Fresh Herbs for Garnish
 
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Dressing Ingredients:
4 Table Spoons of Mayo
3 Table Spoons of Olive Oil
2 Cloves of Garlic Crushed
2 Table Spoons of Apple Cider Vinegar
 
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How to make Salad “Kapriz” with Smoked Chicken:

1.  Wash and peel your vegetables.

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2.  Shred your carrots on medium setting.

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3.  Cut up your celery.  I like to cut it up really small for this salad.

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4.  Dice 1/5 of your purple onion.

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5.  Peel and then shred on the largest setting 2 Granny Smith Apples.

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6.  Take out your smoked chicken and peel the skin off.

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7.  Separate the chicken meat from the bones and cut it all up.

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8.  Lastly peel your turnip and shred it on the lowest setting.

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9.  Now that all the ingredients are cut up and shredded you can make your dressing.

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9.  Combine 4 tablespoons of mayo, 4 table spoons of olive oil, 2 table spoons of Apple Cider Vinegar and Crush 2 cloves of Garlic in a small bowl.

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10.  Wisk the mixture well.

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11.  Add the dressing to your salad and mix it all up.

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12.  Now your salad it ready…there are several ways to plate it…simply in a bowl…

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13.  Or using food rings to enhance the presentation.  These food rings come in different sizes and shapes.  Here is a link to them on amazon.

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14.  I used the largest ring for this dish.

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15.  You can also top with salad with some pomegranate seeds, fresh herbs and can even add some walnuts if you would like.  I hope you will enjoy it as much as we had.  Let me know what you think!

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Love,

Natalie

Chicken Teriyaki with Basmati Rice

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Teriyaki  is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar.  The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the teri, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. The teri is traditionally made by mixing and heating soy sauce, sake, or mirin; and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with green onions.

In North America, any dish made with a teriyaki-like sauce (often even those using foreign alternatives to sake), or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Uncanned pineapple juice is sometimes used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterward is another non-traditional method of cooking teriyaki. Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

While I have made traditional Teryaki sauce/marinade on many occasions, this recipe has been simplified and ready-made Teriyaki sauce was used, to save some time while preserving the original taste.   I also like to change few things around.  For example, most recipes use chicken breast when doing chicken teriyaki, but I prefer using chicken thighs as they are much more tender and juicy to my taste buds:).   You can also vary how you cook the meat, I will try to point out those alterations below as well, so you can customize this recipe how you like it.

Source:   Teriyaki.  http://en.wikipedia.org/wiki/Teriyaki.  Retrieved July 25, 2013

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Ingredients:

1 Pack of Chicken Thighs
1 Table Spoon of Cumin
2 Cups of Rice
3 1/2 Cups of Water
1/3 Stick of Butter
Salt and Pepper to Taste
Ready Made Teriyaki Sauce
Chicken Seasoning
2 Eggs
1 1/2 Cup of All Purpose Flour
Dried Scallions and Sesame Seeds for Garnish
1/2 cup of Vegetable Oil
 
How to make Chicken Teriyaki with Basmati Rice
 
1.  Wash and then cup up your chicken meat in small pieces.  Use the meat tenderizer to flatten each piece.  Then coat chicken with spices of your choice, or simply salt and pepper.
 

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2.  Rub your spices all over your chicken so its coated and seasoned evenly.

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3.  Break and whisk two eggs in a bowl, in a separate bowl add about 1 1/2 cups of flour.

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4.  Preheat your pan, add some vegetable oil, then quickly coat your chicken in flour, dip it in the egg and transfer to your pan.

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5.  If you plan to bake your chicken, just slightly fry it on both sides until golden brown.  If you don’t plan on baking it, just fry it on the pan until ready.  In order to save some time..I just finished frying it until it was done.

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6.  Repeat the process until all your chicken is cooked.  Keep transferring it on the plate in the process, if you have used too much oil, line up your plate with some bounty.

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7.  Now it’s time to add your sauce.   Here you can go two ways:

a)  Add your chicken to small deep baking pan, cover it with sauce (mix it up well)…then bake it at 350F for 30 minutes mixing it once in the process.  OR

b)  If your chicken already cooked simply add all your chicken back on the pan, pour your sauce over it and simmer for 5-10 minutes until your chicken absorbs the flavor.  Sometimes teriyaki sauce can get too runny, so if you want to thicken it up, just sift some flour into the sauce and mix it up well.

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8.  Make sure all your chicken is covered well.

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9.  Your chicken is ready, you can add it back on your plate and sprinkle with some sesame seeds and dried or fresh herbs.

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10.  Now it’s time to make your rice.  Pour 3 1/2 cups of water into a pot and wait until the water boils, then add two cups of  Basmati Rice.  Simmer for 5-10 minutes, until all water is absorbed.  When your rice is done add about 1/2 stick of butter (you can also replace it with olive oil).

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11.  I also like to add some cumin to Basmati Rice, it gives it a really nice unique taste.  Only about 1-2 teaspoons should be enough.  Also add salt and pepper to your taste and mix it up well.

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12.  Now it’s time to plate your dish.   Ofcourse you can simply add it on the plate, but what I often do is use food rings to enhance the presentation.  These food rings come in different sizes and shapes.  Here is a link to them on amazon.

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13.  I used the largest ring for this dish.

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14.  Add your rice to the bottom of your ring, fill it up with rice as much as you want.  Make sure to even out the rice by pressing it down, this way it will hold it’s shape and won’t fall apart when you take out your ring.

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15.  Top your rice with chicken and any fresh or dried herbs, you can also sprinkle final dish with more sesame seeds and pour some more sauce over it.

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16.  Your meal it done!  This dish if cooked right, always comes out so delicious, tender and juicy.

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I hope you and your family  will enjoy it as much as we do!  Let me know what you think and please share your photos with us if you have tried making this dish yourself.  We would love to add your photos to our site and inspire others perhaps with different presentation techniques or delicious alterations to our recipes.

Love,

Natalie

Pacific Whiting Fish

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In our family I remember growing up and eating very little meat, quite frankly never liked it all that much to be honest.  That is the exact reason why you won’t see a lot of meat dishes in my recipes.  I do however love fish!   There are many different kinds of fish that we’ve cooked and tried, but I never heard or saw the Whiting fish.  The  first thing that attracted me to buy it, was its price.  In comparison with other types of fish out there, it is actually one of the cheapest fish priced at only $4.99 per lb, so I decided to give it a try.

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To my surprise despite this fish having a strong fishy smell,  it really tastes great.  It is very tender, juicy and light.  It’s fillets are small and thin, but also perfect enough for serving on individual plates.  However the famous phrase “You get what you pay for” made me do some research about it.  I went to whom I know best, my friend Google:)

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What is Whiting fish?  Here is it’s definition according to encyclopedia of Britannica:

whiting,  (species Gadus, or Merlangius, merlangus), common marine food fish of the cod family, Gadidae. The whiting is found in European waters and is especially abundant in the North Sea. It is carnivorous and feeds on invertebrates and small fishes. It has three dorsal and two anal fins and a chin barbel that, if present, is very small. Its maximum length is about 70 cm (28 inches), and its colour is silvery with a distinctive black blotch near the base of each pectoral fin. Several species of the drum, or croaker, family (Sciaenidae) are also called whiting, among them the northern kingfish (Menticirrhus saxatilis).

How safe is to eat in comparison to other types of fish?  The National Resources Defense Council publishes a consumer guide on the levels of mercury in fish and identifies those that are either perilously low in numbers or caught using environmentally destructive methods. Whiting is listed as a fish to enjoy, among those with the lowest mercury levels. The National Marine Fisheries Service reports that Pacific whiting is both abundant and being harvested sustainably.

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Is it high in Omega-3s?  In general, fatty fish make better sources for beneficial compounds such as omega-3 fatty acids than lean fish do. A serving of whiting contains only 1.69 g fat, compared to the 13 to 18 g fat found in salmon and mackerel. While whiting aren’t a good choice for the two servings of omega-3s suggested by doctors, it does provide other benefits. Whiting’s low overall fat content means that the fish isn’t high in unhealthy saturated fat. If you are watching your calories, whiting may make a more desirable choice than oily fish. Providing 24 g protein, whiting has 116 calories, compared to salmon and mackerel, which have about the same amount of protein but are at least 100 calories higher. Whiting also provides about half of your daily value, or DV, for selenium and vitamin B-12, and at least 10 percent of the DV for phosphorus, potassium and B-6. With 6 percent of your DV for calcium, whiting is also higher in the crucial mineral than salmon or mackerel.

Sources:
1.  Is whiting fish good to eat?   http://www.livestrong.com/article/532042-is-whiting-fish-good-to-eat/#ixzz2XEBVbmSg.  Retrieved on June 25, 2013
2. Graphic. But what fish can I eat?  http://www.sierraclub.org/sierra/201111/Whatfish_graphic.pdf.  Retrieved on June 25, 2013
 

There are numerous recipes out there how to cook this fish.  You can bake it, grill it, fry it, poach it or even steam it…it is all up to you.  I’ve tried this fish once pan fried and it was very good, so I am following the same recipe again now to share with all of you.

Ingredients:

1 lb of Whiting Fish Fillets
3 Table Spoons of Fish Seasoning of your choice
1 Cup of Flour
2 Eggs
1/2 of Cup of Vegetable Oil
Salt, Pepper and Dried Parsley to Taste
 
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How to Cook Whiting Fish:

1.  Wash your fish fillets and then prepare you ingredients.  Break your eggs, wisk them well and pour it in a flat shallow dish.  Add your flour in the other dish.

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2.  Rub your fish seasoning all around your fish fillet and place in in your dish filled with flour.  I used Rufus Teague Fish Rub that I purchased earlier from TJMaxx as my fish seasoning.

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3.  Heat up your pan and add some vegetable oil, then coat your fish in flour on all sides.

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4.  Then dip your fish fillet in eggs, your hands can get sticky so use a fork or a tongs to help you.
 

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5.  Fry your fish fillet on both sides until golden brown, add more vegetable oil if necessary so your fish wouldn’t stick to the pan.   It should take approximately 4-5 minutes on each side.

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6.  This is how your fish should look once it’s ready.

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7.  I also prefer to clean the pan 2-3 times during the process to let the fish cooks evenly and not burn.  Use your tongs and a wet bounty napkin to help you wipe of your pan.

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8.  Now your fish is ready!  Enjoy it with any sides of your choice or a fresh salad!  Let me know what you think:)

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

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Whiting Fish
 
Prep time
Cook time
Total time
 
Whiting Fish pan fried in flour and eggs.
Author:
Recipe type: Fish, Lunch, Dinner
Serves: 4
Ingredients
  • 1 lb of Whiting Fish Fillets
  • 3 Table Spoons of Fish Seasoning of your choice
  • 1 Cup of Flour
  • 2 Eggs
  • ½ of Cup of Vegetable Oil
  • Salt, Pepper and Dried Parsley to Taste
Instructions
  1. Wash your fish fillets and then prepare you ingredients. Break your eggs, wisk them well and pour it in a flat shallow dish. Add your flour in the other dish.
  2. Rub your fish seasoning all over your fish fillet and place in in your dish filled with flour.
  3. Heat up your pan and add some vegetable oil, then coat your fish in flour on all sides.
  4. Then dip your fish fillet in eggs, your hands can get sticky so use a fork or a tongs to help you.
  5. Fry your fish fillet on both sides until golden brown, add more vegetable oil if necessary so your fish wouldn’t stick to the pan. It should take approximately 4-5 minutes on each side. Cleaning up your pan in the process.
  6. Now your fish is ready! Enjoy it with any sides of your choice or a fresh salad!

 

Filotea Pennette Della Domenica Pasta with Shrimp in Cream and Truffles Sauce

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Pennette Della Domenica pasta and Cream and Truffle sauce are two new delicious discoveries we have recently made at Fairway Market in Red Hook area of Brooklyn.  The combination of these two products provide truly exquisite taste, paired together with pecorino romano cheese and topped with fresh shrimp and chives just make this dish simply irresistible.

Here is the statement about this pasta from their website: “Noted for its freshness, Filotea pasta is made according to an ancient recipe from le Marche using only the best flour and durum wheat semolina. Handmade and dried slowly at low temperatures, this pasta exhibits an authentic flavor of homemade pasta.”  Here is the company’s website for more info www.filoteasrl.com.

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This pasta does have a unique taste with very homemade texture to it.   Very easy to make, and cooks just under 6 minutes.  We have a link for you to order it on Amazon, in our shop.  I have to say that this pasta did quickly become one of our favorites, and while most sites recommend serving with meat sauce…it tasted amazing with seafood and cream and truffles sauce.  This sauce is also sold at Fairway, and while it’s on the expensive side $9.99 for a little can, it’s worth every penny:)

Ingredients:

1 pack of Pennette Della Domenica pasta
1 can of Cream and Truffle Sauce
12 Jumbo Shrimps
1/2 Cup of Pecorino Romano Cheese
1 Teaspoon of butter, mixed with herbs
Fresh Chives and Dried Parsley for Garnish
 
 
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How to make Pennette Della Domenica pasta with shrimp:

1.  Boil Pennette Della Domenica pasta according to packaging instructions.  It does come out a little aldente if cooked for 6 minutes, so feel free to boil it a little longer if you prefer it on the softer side.

2.  While pasta is cooking prepare your shrimp.  Boil about 3 cups of water, and add your trimmed shrimp.  Boil it until the outside of the shrimp turns pink and the center is milky white in color. This should take between three and five minutes.

3.  Once your pasta is ready, drain the water and add a little bit of butter mixed with herbs.  I usually freeze butter and herbs in ice cubes so I always have it available.  Mix well.

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4.  Once pasta is ready mix it with your Cream and Truffle sauce.  Add it to the pasta, cover the pot with lid and let it stand for few minutes…so pasta absorbs the flavors.

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5.  Now you are ready to plate your dish.  Add your mixed pasta to the plate, sprinkle it well with pecorino romano cheese (you also can use any other grated cheese as well, whatever you have available) and some dried parsley.

5.  Finally, top your pasta with your cooked shrimp and garnish with fresh chives.  Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

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Filotea Pennette Della Domenica Pasta with Shrimp in Cream and Truffles Sauce
 
Prep time
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Total time
 
Filotea Pennette Della Domenica Pasta with Shrimp in Cream and Truffles Sauce, served with fresh herbs and sprinkled with Pecorino Romano Cheese.
Author:
Recipe type: Pasta, Seafood
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pack of Pennette Della Domenica pasta
  • 1 can of Cream and Truffle Sauce
  • 12 Jumbo Shrimps
  • ½ Cup of Pecorino Romano Cheese
  • 1 Teaspoon of butter, mixed with herbs
  • Fresh Chives and Dried Parsley for Garnish
Instructions
  1. Boil Pennette Della Domenica pasta according to packaging instructions. It does come out a little al dente if cooked for 6 minutes, so feel free to boil it a little longer if you prefer it on the softer side.
  2. While pasta is cooking prepare your shrimp. Boil about 3 cups of water, and add your trimmed shrimp. Boil it until the outside of the shrimp turns pink and the center is milky white in color. This should take between three and five minutes.
  3. Once your pasta is ready, drain the water and add a little bit of butter mixed with herbs. Mix well.
  4. Once pasta is ready mix it with your Cream and Truffle sauce. Add it to the pasta, cover the pot with lid and let it stand for few minutes…so pasta absorbs the flavors.
  5. Now you are ready to plate your dish. Add your mixed pasta to the plate, sprinkle it well with pecorino romano cheese (you also can use any other grated cheese as well, whatever you have available) and some dried parsley.
  6. Finally, top your pasta with your cooked shrimp and garnish with fresh chives.

 

 

Baby Veal Sausages, Mash Potatoes and Red Caviar

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Have you ever been in situations, where you have unexpected visitors, your fridge is almost empty and you only have half an hour to make a meal?  I have…many times actually.  I always enjoy having friends and family over at my house,  but I am not always prepared for it.  However, having some experience in cooking taught me that even simple meals when cooked appropriately and which are well plated can look and taste amazing.

Not every day though that we are having red caviar as fridge left overs, so let me just make it clear from the get go:)  I know this product is often a luxury of course for many, us included, but we had a stash which was few days old from another party we had earlier that week.  Anyway, to make a long story short all we had left was some veal sausages in a freezer, few russet potatoes, 1 avocado well and our red caviar left overs. This is what I came up with in a little over half an hour…Very light and simple meal, no serious cooking skills required:)

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Servings: Will yield about 4 servings

Ingredients:

Pack of Baby Veal sausages
6 Russet Potatoes
1 Avocado
1/2 cup of Red Caviar
1/4 cup of fresh chopped Scallions
1 table spoon of Butter
1 table spoon of Vegetable
Oil Salt/Pepper to taste Dill for garnish
 
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How to Make Baby Veal Sausages with Potatoes and Red Caviar.

1.  Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.  I usually use the fork, if it goes in smoothly I know they are done.

2.  While potatoes are cooking, in a separate pot boil your sausages for 5 five minutes or until almost ready (the time will depend on whether they were frozen or not).   Once they are ready take them out and let them cool of for 10 minutes.41JX0UF-3NL

3.  Now prepare your vegetables.  Wash and chop your fresh scallions.  Then cut your alligator pear (yes it’s another name for – avocado) in half  and take out the seed.  Then either cut it up in pieces, or the way I do it is use my avocado slicer to quickly scoop it out while cutting in equal pieces.  I use a similar product to this one, out of few that I’ve tried this one is most durable and really lasts.  We provided a link for your convenience in our shop page if you want more information.

4.  Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them.  Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.

5.  Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.  This will make them open up and give them a nice crispy taste and a beautiful color.

6.  Now it’s probably time to check on your potatoes.  Once they are ready drain the water then while they are hot add your butter, salt, pepper and scallions.  Make sure to go easy on salt, because you will be adding your caviar soon, which is also salty.  Mix them all well, so butter will melt and potatoes will be moist.  If you don’t have butter you can also sprinkle them with a little bit of Olive Oil.

7.  Once everything is done, you are ready to plate your dish.  One once side of your dish add your potatoes, then sprinkle them with your red caviar and left over dill and scallions.  Line your sausages and avocados pieces together on the other side of the plate and you main dish is ready in a little over half an hour!

8.  Finally if would like to serve it on individual plates you can take some a piece of scallions and tie it around the sausages, stand them up on the plate, then add your potatoes and some dill for garnish.

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Love,

451C4ACF5DBE383B5B17C2D9D97F000D

Baby Veal Sausages, Mash Potatoes and Red Caviar
 
Prep time
Cook time
Total time
 
Baby Veal Sausages with Mash Potatoes, Avocado, Scallions and Red Caviar
Author:
Cuisine: Russian
Serves: 4
Ingredients
  • Pack of Baby Veal sausages
  • 6 Russet Potatoes
  • 1 Avocado
  • ½ cup of Red Caviar
  • ¼ cup of fresh chopped Scallions
  • 1 table spoon of Butter
  • 1 table spoon of Vegetable Oil
  • Salt/Pepper to taste
  • Dill for garnish
Instructions
  1. Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.
  2. In a separate pot boil your sausages for five minutes or until almost ready (the time will depend on whether they were frozen or not). Once they are ready take them out and let them cool of for 10 minutes.
  3. Now prepare your vegetables. Wash and chop your fresh scallions. Cut avocado in half and take out the seed. Slice avocado in ling thin strips.
  4. Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them. Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.
  5. Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.
  6. Once your potatoes are ready drain the water and then add your butter, salt, pepper and scallions. Mix them all well, so butter will melt and potatoes will be moist.
  7. To plate your dish: add your potatoes, then sprinkle them with your red caviar and left over dill and scallions. Line your sausages and avocados pieces together on the other side of the plate and your main dish is ready! Enjoy!

Copyright © 2013 Flavor Shades