Haddock Meuniere

 

 

The key is soaking the fish in milk. Don't skip this step!

1.5 pounds haddock (skin removed)

milk (any kind, including buttermilk) - enough to cover fish

3/4 cup flour

salt, pepper and any seasoning you like on the fish (I use something spicy like blackened seasoning)

2-4 Tbsp butter

fresh lemon juice

chopped fresh parsley

 

Place fish in a shallow dish and pour milk over them to cover. Soak for 5 to 20 minutes, but no longer than 20 minutes.

 

Mix flour and seasoning in a shallow pie pan or on a plate.

 

Melt butter in a frying pan and have it ready to go as you prepare the fish.

 

Dry off each fish filet with paper towel - working one filet at a time. Place fish in flour and coat until all fish is covered with flour. Then place in the frying pan with melted butter. Work quickly to repeat this with all fish fillets. Add extra seasoning on fish as desired.

 

Cook about 2 minutes and flip fish and when second side is golden brown, check to make sure fish is done (I use an instant read thermometer). Fish should be at least 145 degrees and flake easily.

 

Butter should begin to brown -- add additional butter as desired (butter should smell a bit nutty). Pour about 1 Tbsp of lemon juice over the fish and remove from pan, pouring butter on top.

 

Garnish with fresh parsley and serve immediately.

 

The fish will be tender, moist and flaky and should not taste fishy at all! Fast, easy and currently my favorite way to prepare white fish.

 

Serve with rice and fresh green beans, or other favorite sides.

 

 

Vegan Chickpea Walnut Chorizo

 

I love the vegan version of chorizo, but not the real thing. This vegan chorizo is addicting and will make you want to eat more vegan food! Okay -- maybe not, but you have to give this a try. This recipe does not require any special equipment, but if you want to use your food processor, I'm sure you could do this and make it work. I just liked the satisfaction of squishing all the chickpeas with my potato masher!

 

1 Tbsp paprika

1/2 Tbsp smoked paprika

1 Tbs chili powder

1/2 tsp dried oregano

1 tsp dried, ground coriander

1/2 tsp cayenne powder

1 tsp ground cumin

1 tsp kosher salt

pinch cinnamon

small pinch cloves

3 garlic cloves, minced

1 small onion (or shallot), finely chopped

1 - 14.5 oz can chickpeas, drained and rinsed

1-2 Tbsp olive oil

1 cup finely chopped walnuts

1/2 Tbsp apple cider vinegar

1- 4 oz can green chilies (preferably roasted), undrained

 

1. Combine all of the spices through cloves in a small bowl. Set aside.

2. In a medium frying pan, saute' onion (or shallot) and garlic in 1/4 inch of water until both are translucent. Add the spices and more water to make a thick slurry. Cook for 1 minute.

3. Add chickpeas and with a potato masher, mash chickpeas to make a meat-like appearance. Be sure to mash all of the chickpeas, leaving almost none whole. Add the olive oil if mixture seems dry.

4. Add oil (if not added earlier), walnuts, and apple cider vinegar and heat. Mixture should look like chorizo. If dry, add more oil or water. Cook until well combined. Then add the green chilies. Stir and cook until thick, but should resemble ground "meat."

5 Taste to adjust seasonings. At this point add more heat if you want by adding more cayenne pepper. Add salt and pepper as desired. Make this taste the way you like it!

6. Take your vegan chorizo off the heat and use it to make tacos, burritos, enchiladas or nachos.

 

This Vegan chorizo can be kept in the refrigerator for a week (mine would never last that long), or you can freeze it, then thaw and heat it.

 

My favorite way to eat vegan chorizo is in a burrito-sized flour tortilla filled with Spanish rice, refried beans and vegan mozzarella cheese (or you can use a melty regular cheese like Monterey Jack or Pepper Jack cheese), roll it up and then toast each side to seal the tortilla. Don't overfill it though -- the vegan chorizo makes you feel full fast!

 

This reminds me of the Vegan Chorizo at 3-in-1restaurant in Indianapolis and doesn't cost nearly as much!

 

 

White Balsamic Vinaigrette

1 Tbsp honey

1Tbsp Dijon mustard 

1/2 tsp salt

1/2 tsp freshly ground pepper 

1 large garlic clove, pressed in garlic presser

1/4 cup while balsamic vinegar 

3/4 cup EV olive oil

Mix all ingredients except oil in a jar or measuring cup. Slowly drizzle oil into the mixture, stirring rapidly with a tiny whisk until emulsified. This will keep in your refrigerator for a week or longer. If you put it in a mason jar, you can shake it to reincorporate the ingredients. 

This recipe works with any vinegar, including dark balsamic vinegar. It’s quick, easy and delicious! 

Grapefruit, Avocado, Fennel Salad

1 large pink grapefruit, peeled and cut into slices 

2 small or 1 large avocado, sliced 

1 small fennel bulb, sliced

1 small box arugula

Pistachio nuts

Place all in a salad bowl and toss with white balsamic vinaigrette (see recipe link)

Banana Bread Oatmeal

1/2 c sprouted oats

3/4 c water

Pinch salt

1/2 ripe banana, mashed

2 dates, cut up

1/4 tsp cinnamon 

Walnuts

1/2 banana, sliced

Oatmilk (optional)

Bring water and salt to a boil. Add oats, mashed banana, dates, and cinnamon. Cook 10 minute on low, covered. Stir occasionally to avoid burning. 

Once cooked, put in a bowl and top with walnuts and sliced banana. May top with a splash of oatmilk for a more creamy texture. 

Makes 1 serving. 

The Best Beer Cheese Dip (for soft pretzels )

This is an amazing dip, but DO NOT USE pre-shredded cheese. Shred cheese before you start to make the dip. It will make it go much easier. I also recommend bringing ingredients to room temperature. I used cold half and half and cold beer and cold cheese -- so it took a lot longer to make this all come together into a smooth dip.

 

3 Tbsp butter

3 Tbsp flour 

3/4 cup half and half

2/3 cup Yuengling Black and Tan beer (save the extra for drinking)

1 tsp Worcestershire sauce

1 heaping tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp kosher salt

10 oz shredded sharp cheddar cheese (recommend Cabot Seriously Sharp white cheddar)

 

Instructions
1. Melt butter in a medium saucepan. Add flour and whisk. 

2. Slowly add the half and half and whisk until slightly thickens. 

3.Add the beer and bring to a slow simmer. 

4. Add the other ingredients and stir until well-mixed.

5. Now add the shredded cheese a little at a time until it is all added. Stir vigorously until cheese is fully melted and the dip is smooth and creamy. This may take a few minutes.

6. Remove from heat and serve warm with homemade pretzels. It will thicken when it cools.

Leftovers can be reheated on the stove or microwave. Eat it up within a week.

Oh my Dal-ing: My Best Dal

This takes about 45 minutes to prep and cook -- most of it is cook time. No need to soak the lentils. Great with Naan or basmati rice. This recipe makes 3 generous helpings with a small leftover bowl or 4 smaller helpings. I recommend doubling it for more than 3 people.

1 cup red lentils (do not substitute for green or brown lentils)

3 Tbsp olive oil

1 medium onion, smaller dice

5 garlic cloves, thinly sliced or minced

2 inch knob of freshly grated ginger 

1/2 heaping tsp ground turmeric

1 heaping tsp ground coriander

2 tsp ground cumin

1/2 heaping tsp ground cayenne pepper

1-2 tsp kosher salt

1 tsp freshly ground black pepper

1 Tbsp tomato paste from a tube

15 oz can petite diced or crushed tomatoes (undrained)

13. 5 oz can coconut milk (can use reduced fat, but dal will not be as rich)

2 cups broth (chicken or vegetable)

1 Tsp freshly-squeezed lemon juice

Fresh, chopped cilantro leaves (for garnish)

1. Rinse lentils in a fine mesh strainer until water runs clear. Then set aside to drain.

2. Heat olive oil in a heavy pot with a lid. Add onions to hot oil and cook until they become tender. Add garlic and grated ginger and cook about 2-3 minutes until onion is very tender and slightly browned.

3. Stir in spices and toast until fragrant. Add tomato paste and mix together. Watch carefully so it doesn't burn.

4. Add tomatoes and allow to come to a boil. Cook a few minutes to reduce liquid. 

5. Add broth and coconut milk. Let it come to a boil and simmer for a short time.

6. Add lentils and still well. Let liquid come to a boil, then reduce to a simmer and cover the pot with a tight lid, stirring periodically to avoid having lentils stick to the bottom of the pot. Cook for about 20-30 minutes or until the lentils break apart and it becomes a creamy, thick mixture. You will need to stir often so feel free to take off the lid when it starts to thicken.

7. Add lemon juice and cook about 5-10 more minutes or until the dal thickens to desired consistency. I like a thicker dal, so it might take more time. Taste and adjust seasonings.

8. Serve with cilantro on top and a side of hot naan. I like to have a salad with this too.

This can be stored 4-5 days in the refrigerator and reheated in the microwave or stove. You can also freeze dal for about 2 months -- just thaw, heat and eat.