Showing posts from May 30, 2010

Honey-Mustard Sauce with Salmon and Tilapia - Easy

Here's a twist:  instead of one fish with two sauces, this is a recipe for TWO fishes with ONE sauce.   
You see, I like salmon.  YoungerSon likes salmon.  Hubby only likes salmon of the lox persuasion.  So talapia has been added to the recipe here.  But feel free to use only one type of fish.  I won't mind a bit.  In fact, this sauce is very versatile and goes with pretty much any fish I've used it on.  Just adjust the broiling time.

If you start up the water for the rice before taking the fish out of the fridge, everything should be finished at about the same time.

I was lazy today and used ground ginger.   Sorry, but allergies are bothering my eyes big time, and I'm not in the mood to grate ginger or do anything fancy-schmancy today.  That's my story and I'm sticking to it.

Honey-Mustard Sauce with Salmon and Tilapia
Serves 4

2 salmon fillets & 2 tilapia fillets (or 4 of your favorite fillet)
juice from 1/2 of a medium to large lemon
2 Tbl. soy sauce (…

Pasta Sauce, Revisited - Easy

This is a rerun, but with photos.  I made my easy pasta sauce last night. 

But youngerSon wanted his usual spinach sauce instead.  Luckily, his is so easy to make that it was no biggie to multitask. But then that seems to always be expected of mothers everywhere.  We are supposed to be able to put together a multi-course meal AND do the laundry while yelling upstairs to one of the kids looking for a matching sock in his room that the match is behind his desk.  But I digress ...

The recipe was modified a tiny bit. 

I speed-sauteed the garlic.  That is, if you call dropping minced garlic into hot oil and letting it sit there about 5 seconds "sauteing."

I dumped in a can of diced tomatoes with basil, garlic and oregano already in it rather than use the plain stuff.

I added extra basil, garlic and oregano anyway because I like basil, garlic and oregano.  

Then I just let the sauce boil and reduce it down.

Unlike the original recipe, I let the sauce reduce down almost to a lu…

Hummus - Easy

A friend of mine the other day mentioned that her family loves hummus so much she needs to learn how to make it herself.  Since I just happened to have a recipe for it, I'm posting it today as a community service.

Hummus, a very healthy chick pea spread, used to be something ethnic and exotic.  Unless you purchased it from a middle eastern restaurant, you had to know how to make it yourself (or have a vegetarian friend that shares).  Today at my local supermarket I counted 7 different brands of the stuff in three different sections of the store, and there were more varieties than I have fingers.

Hummus is a very easy recipe to whip up, literally.  The hardest part is figuring out which container to use for the leftover tahini.  Tahini is a flavorful thick paste of ground sesame seeds.  You only need a quarter-cup of the stuff per batch  ... so you WILL have leftovers.  But don't be tempted to leave it out because it's an integral part of the formula.

In a previous recipe,…

Skirt Steak Skewers in Ponzu Sauce

Just barely in time for Memorial Day ... a BBQ recipe!

Ponzu sauce is a concoction of soy sauce, rice vinegar, ginger, some combination of orange, lime and/or lemon juice, and other ingredients depending upon whose recipe you Google up.   Just like chicken soup, there doesn't seem to be a definitive recipe.  Except for MY chicken soup recipe, she said modestly, but I digress ...  anyway, I decided to use orange juice and lime, because I had both in stock.  You can substitute a lemon for the lime, or even add it to the mix if you prefer.

Rice vinegar is more authentic, but apple cider vinegar can be substituted with no harmful side-effects.  White vinegar has a more pronounced taste, so I don't recommend it.

I used a combination of black and white sesame seeds.  The effect is pretty, but all white sesame seeds is fine.  Don't make yourself crazy trying to find some.

One of the recipes I was searching through used skewers so I thought I'd have a go.  The results looked…

Karen K's Bean Salad - Easy

Do NOT click past this post before taking a look-see at this recipe.  This is NOT your standard normal (=boring) bean salad!  Nowhere is there a green bean in sight (is a green bean really a bean, anyway?).
This salad has flavor.  It makes you swoon.  OK, not quite.  But, to quote Mel Brooks, your tongue will throw a party in your mouth!
I discovered this gem of a salad while at an end-of-year party meeting of a librarian technology group I belong to.  While the BBQ meeting was very yummy productive, the bean salad brought by Karen, one of the attendees, really stood out.  I usually don't care for a bean salad, but since this version didn't have the wannabee-a-real-bean green bean, I politely tried some as a dip.  Then grabbed another chip and went back for more.  Then "just a little more."  Finally I surrendered, picked up a plate and spooned a serving portion on my plate.  After the festivities meeting, I procured the recipe from Karen.
I recommend rinsing canned bean…