Recipes / Food - Drink

[vivaldirules]

Crab-Stuffed Flounder

My wife likes a really yummy but nasty version that typically contains a bunch of cheese, butter, bread crumbs and other deadly things. I tried to make a healthy version of stuffed flounder for my wife yesterday and threw something together from hints of a recipe I found online but can't find again. We both liked it.

2 to 4 flounder fillets cut in half lengthwise

Stuffing: An egg, a tablespoon or so each of low-fat mayonaise, dijon mustard, skim milk, and chopped chives. You can throw in something spicy, too. Mix this up well and combine with a drained can of lump crab meat.

Layer half of the fillet halves in the bottom of a glass pan (sprayed with Pam or lightly coated with oil). Pour the stuffing mixture on it and then layer the other half of the fillets. Sprinkle with paprika. Toss it in the oven at 400 F for about 20 or 25 minutes.

Aioli: Not necessary but a tiny bit with each bite can help. Make it with about 1/3 cup low fat mayo, and a couple of tablespoons or so each of lemon juice, chopped chives, chopped parsley, and a pinch of salt mashed up with a garlic clove.

I probably should have tried using some nonfat greek yogurt instead of the mayo. But, then, I'm just a dog. So give me a little credit for trying, anyway.

[poohbear_nc]

And you smothered it in melted Velveeta? Right?

sounds yummy, but unfortunately healthy!

[vivaldirules]

Originally Posted by poohbear_nc

And you smothered it in melted Velveeta? Right?

Dang. Did I somehow forget to tell you that part? Two pounds, of course.

[Iridal]

I found this amazing recipe a couple of weeks ago, it's really easy and fast to prepare and tastes really 'fresh'!

Pennesalad with salmon
Ingredients:

• Penne (I take about 80gr per person)
• 120gr peas
• Salmon (the kind that you can buy in a can) or any other kind of smoked fish (I take 125gr per person)

Ingredients for the dressing:

• 1.4 dl yoghurt (skinny)
• 3 tablespoons low fat mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon dill (preferably fresh)
• salt

Just put all the dressing-ingredients in a bowl and stir. Because I can't always find fresh dill at the supermarket, I sometimes use dried dill but the fresh dill definitely tastes better!

Then boil penne (or any other kind of pasta that you're in the mood for and as much as you like) and let it cool off. Next boil the peas for about 4 minutes and let them cool off as well.

Then you just add the pasta and peas to the dressing. Add the fish of your choice last. I don't like salmon because it gets all sluchy after a while. I usually use smoked trout. Serve cold.

Because I have to eat lots of vegetables (dieitians orders!) I also make a simple salad on the side.

I usually make this at night (it takes about 20 minutes), put in the fridge to cool off overnight and then take it to work with me the next day to eat at lunch!

[phenomshel]

Originally Posted by wannabee

OMG! that would kill a brown dog! I reckon if you left it to rot it wouldn't!

But would it kill a black dog?
I think Stitchawl has it right though, with all those preservatives the dog should live forever!
It might not rot, but it would get green and furry pretty fast. (don't ask me how I know this...)

[bjones6416]

Yesterday I bought Mark Bittman's "How to Cook Everything" for my Kindle. I made "Fresh Tomatillo Salsa" to take to a cookout today, and it was a hit. It's an excellent book -- a bit expensive, but I used some Amazon credit I got as a gift.

[phenomshel]

Originally Posted by bjones6416

Yesterday I bought Mark Bittman's "How to Cook Everything" for my Kindle. I made "Fresh Tomatillo Salsa" to take to a cookout today, and it was a hit. It's an excellent book -- a bit expensive, but I used some Amazon credit I got as a gift.

I might have to invest in that too, simply for the tomatillo salsa recipe. I'm not big on green chilis (waits for KK to stop howling in protest....) but I love tomatillos.
I'll get my fill of cooking the next two weeks. Melora has already made a list of all the "mom food" she wants me to cook for her!

[Ea]

I wonder whether tomatillos taste like tomatoes?

[bjones6416]

Originally Posted by Ea

I wonder whether tomatillos taste like tomatoes?

They taste kind of like green tomatoes -- very "fresh" tasting. I recently had some tomatillo salsa at a restaurant and when I saw the bin of tomatillos at the Asian market had the sudden urge to buy some!

[Stitchawl]

Originally Posted by bjones6416

They taste kind of like green tomatoes -- very "fresh" tasting. I recently had some tomatillo salsa at a restaurant and when I saw the bin of tomatillos at the Asian market had the sudden urge to buy some!

Are you sure they were tomatillos?
"Thai" eggplant look very much like tomatillo from the outside; round, greenish with lighter markings, same size, etc. When you cut them in half you can see a big difference.

Stitchawl

[kindlekitten]

Originally Posted by phenomshel

I might have to invest in that too, simply for the tomatillo salsa recipe. I'm not big on green chilis (waits for KK to stop howling in protest....) but I love tomatillos.
I'll get my fill of cooking the next two weeks. Melora has already made a list of all the "mom food" she wants me to cook for her!

phbbbtttt~~~~~~~~~~~~

Originally Posted by bjones6416

They taste kind of like green tomatoes -- very "fresh" tasting. I recently had some tomatillo salsa at a restaurant and when I saw the bin of tomatillos at the Asian market had the sudden urge to buy some!

I think that they are quite tart, and a uniquely different flavour and texture

[beppe]

Originally Posted by bjones6416

Yesterday I bought Mark Bittman's "How to Cook Everything" for my Kindle. I made "Fresh Tomatillo Salsa" to take to a cookout today, and it was a hit. It's an excellent book -- a bit expensive, but I used some Amazon credit I got as a gift.

It is an excellent book indeed. No nonsense. Serious and truthful. I checked some Italian recipes and found them very accurate.

What I like very much of it is that it gives alternatives. Practically, it let's you use everything you want instead of other improbable things.

I have it both on the touch and on the Ipad.

BTW. I seeded coriander (cilantro) and is quite ready to be used, although I want to get the corianders from it.

[bjones6416]

Originally Posted by Stitchawl

Are you sure they were tomatillos?
"Thai" eggplant look very much like tomatillo from the outside; round, greenish with lighter markings, same size, etc. When you cut them in half you can see a big difference.

Stitchawl

Absolutely sure.

http://en.wikipedia.org/wiki/Tomatillo

[Ea]

Originally Posted by beppe

It is an excellent book indeed. No nonsense. Serious and truthful. I checked some Italian recipes and found them very accurate.

If that is the scale to measure it by, I wonder how serious, truthful and accurate it is with Scandinavian recipes

Originally Posted by beppe

What I like very much of it is that it gives alternatives. Practically, it let's you use everything you want instead of other improbable things.

Hmm... What if what I want to use is improbable?

I have the book on my iPhone, but find I don't us it much - not enough to justify buying it again for the iPad. It does seem a safe cookbook though, with good, modern recipes.

[captkjaneway]

No oven here and not felt the need to cook other than something on toast for a bit of Brit in the Far East. But will have a trawl through for some stove top recommendations in case I ever feel the urge to put on my apron.

Regarding the methods of cooking steak - in the UK we do not broil really. Our grills cook from above, our stoves and bbqs from below. Gas bbqs are great, and you can buy different wood chips for the flavour.

Steaks should be bbq'ed or cooked in a griddle pan, a smidgen of ground pepper and nice and pink. If you need to marinade for taste then the meat is not good enough. One of my favourite restaurants in the UK is Gaucho's where they bring you the different cuts to choose, and you select the method of cooking.

Actually miss a good steak - far too expensive for simple old me out here.