Saucy

I made a saucy little dinner last night with the help of Lidia Bastianich, one of my favorite celebrity chefs and cookbook authors. Her cooking is always simple and ever-so flavorful, and reminds me of the way my mom used to effortlessly cook. Haddock's been on sale this week, so that was my fish of choice, but any white fish will do. I changed Lidia's recipe slightly and added a yummy roasted red pepper and caper tarter sauce (aioli), which turned out to be a great complement to the garlic and lemon flavored fish. This recipe serves four and it's definately company fare. I give it five stars.

Savory Bread Crumb Topped Baked Haddock with
Roasted Red Pepper, Lemon and Caper Aioli
Adapted from Lidia Bastianich

Fish
1-1/2 pounds haddock
1 tsp kosher salt
4 T extra virgin olive oil
Juice of one lemon
1/4 cup white wine (I used chardonnay)
4 garlic cloves, peeled and crushed with a big chef's knife
1/2 cup seasoned (store-bought) bread crumbs
Zest of 1 lemon
1/4 tsp ground cayenne pepper
Fresh lemon slices for garnish

Sauce
1/2 roasted red pepper (I use Pastene jarred) chopped fine
3 tsp capers chopped fine
Juice of 1/2 lemon
1/4 tsp salt
1/2 tsp jarred white horseradish
1/2 cup light mayonnaise

To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, the lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I used a glass Pyrex) and whisk together well. Drop in the crushed garlic cloves and stir with the dressing. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down, in one layer. I tucked the crushed garlic under the fish so it wouldn't burn while cookin in the high temp oven.

Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until the crumbs are crisp and golden and the fish is cooked through, about 20-25 minutes.

To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined.


If time permits, make the sauce ahead of time. Refrigerate and let the flavors get to know one another and thicken a bit. I think you'll be very happy. I know that while writing this post, I nibbled on some microwaved leftovers and aioli, and I'm very pleased with last night's dinner.

Slow Cookin'

Tonight my friend Fran, known on this blog as "the gardener" came over with a steaming pot of soup made in her crock pot. I don't own a crock pot, but I think I'd like to purchase one now.

I have never before posted a recipe that I haven't made myself, but tonight I decided to share Fran's delicious Unstuffed Pepper Soup that can feed a crowd, and please that crowd as well. If you like stuffed peppers, this soup is for you. It has all the flavors of your mom's stuffed peppers, but none of the fuss. We served it with sliced, grilled ciabatta bread rubbed with fresh garlic, then dove into this hearty meal that was oh-so-good. Not to mention healthy and economical.

Fran's Slow Cooker Unstuffed Pepper Soup

1 lb ground turkey
1 cup chopped onion
2 tsp minced fresh garlic
28 oz can diced tomatoes with juice
6 oz can tomato paste
4 cups fat free, low sodium chicken broth
2 cups water
3 cups chopped green pepper
2/3 cup uncooked brown rice
2 T brown sugar
1 tsp dried basil
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/2 tsp salt

In large skillet, cook turkey, onion and garlic over medium heat until browned. Drain any juices or fat and transfer mixture to your slow cooker. Add remaining ingredients and stir to mix. Cook on low for 6 hours. Add water to thin if necessary.

If I were to re-mix this, I'd toss in a teaspoon of red pepper flakes before cooking and add some lemon juice to the soup before serving. But this is the kind of recipe that you can really make your own. Thanks Fran. I know what I'm having for dinner tomorrow. And I'm happy.

Whoopeee! It's World Nutella Day

February 5th is World Nutella Day (my favorite holiday) and this year I came up with a recipe that makes me say whoopee! every time I think about this Nutella filled, cakey little cookie that's slightly chewey and is a snap to make. I've decided to call these little darlings "Nutella Whoopie Pies".

Nutella Whoopie Pies

2 cups AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cups butter softened
1-1/2 cups brown sugar
2 large eggs
1 tsp pure vanilla extract
Confectioners sugar for dusting
1 Jar (13 oz) Nutella

Pre heat oven to 350 degrees. Line baking sheets with parchment paper. In medium size bowl combine flour, baking soda, baking powder and salt. Set aside.

In large bowl, with hand mixer combine butter and sugar. Beat until smooth and airy (about 2-3 minutes). Add eggs and vanilla and mix, making sure to scrape down the edges of the bowl as you mix. When mixture is smooth, add half the dry ingredients and mix on low. Add the rest of the dry ingredients until dough is smooth. Don't over mix. And don't be surprised if the dough is sticky. It's supposed to be.

Form cookies into small balls about 1 inch to 1-1/4 inch. Place on baking sheets, flatten slightly with a spoon and bake 11 minutes. Cool on baking rack, then remove to paper or kitchen towels to finish cooling. You'll get approximately 40-42 cookies.

When cookies are cooled, take a big dollop of Nutella and place it on the flat side of a cooled cookie. Cover that mass of delicious chocolateness with another cookie.

Taste to see if it's decadent enough, and if not, add more Nutella.

Dust with Confectioners sugar and enjoy. You don't have to refrigerate these cookies. I think they're perfect when left at room temperature.

And don't just make these for World Nutella Day. They're perfect anytime.

Umm-Umm Good

In all my years of cooking, I have never attempted to make split pea soup. I love it out of a can, but really, how much extra salt does a body need? My mom used to make it and it seemed like it took forever. The rinsing and soaking, and whatever other rituals she used to go through kind of turned me off to preparing it from scratch. Well yesterday I was in the market doing my weekly dash down the aisles and I picked up a bag of split peas, got home, chopped some veggies and within the hour had a steaming, delectable pot of soup that I'll certainly make again, and again, and again. It was just so easy.

Turkey Bacon and Split Pea Soup

Serves 4

2 tsp canola oil

2 carrots diced

2 ribs of celery diced

1 cup onions diced

3 slices turkey bacon diced

3/4 tsp kosher salt

1/4 tsp freshly ground pepper

6 oz dried split peas

1 14.5 oz can low sodium, fat free chicken broth

4-1/2 cups water

In a colander, rinse peas under running water and check for any stones or debris that may be hidden. I didn't find anything, but it's good to check. Set aside.

Heat oil in large pot over medium to low heat. Add onions, carrots, celery and bacon. Add salt and pepper. Cook until vegetables and bacon soften but do not brown (about 10 minutes). Add chichen stock and water and bring to boil. Cover pot, lower heat to simmer and cook for 1 hour, stirring occasionally. Serve with croutons for garnish.

Re-mix: Since this was my first time making this soup, I took the simple route and didn't add any exotic seasonings. Next time I will add a 1/2 teaspoon of cumin for a bit more warmth, and a dash of ground cayenne pepper for some heat. Tonight I reheated the soup and enjoyed it with a grilled brie and pepper jelly flat bread sandwich. Umm-umm good.

Cauliflower and Cheddar Cheese Casserole

I often forget to include cauliflower in my diet, but when I make this decadent, cheesy side dish I'm as happy as a gal can be. According to my Food Benefits Chart, cauliflower helps to combat breast and prostate cancer, strengthen bones, banish bruises and guard against heart disease. Great credentials for a bland looking veggie that dresses up beautifully and stars in this casserole.

Cauliflower and Cheddar Casserole

1 head of cauliflower separated into florettes, cooked and cooled (I microwave for 3-4 minutes on high)

1 can cream of celery soup (I use low fat, low sodium)

1 cup reduced fat cheddar cheese shredded

1/2 cup light mayonnaise

1 T chopped onion (I use the frozen that comes in a bag)

2 large eggs beaten

1 tsp kosher salt

1/2 tsp ground black pepper

1 T hot sauce

1 cup Panko bread crumbs

1 T butter (optional)

Pre heat oven to 350 degrees. Prepare baking pan with cooking spray. I like to bake this in a soufflet dish, but an 8x8 square pan would work fine. Combine all ingredients (from cooked cauliflower to hot sauce) in a bowl. Pour mixture into prepared baking dish and top with Panko. If you're feeling decadent, break apart a tablespoon of butter and add to the top of the bread crumbs.

Bake uncovered for 45 minutes. You'll have a creamy, delicious side dish that goes well with any protein you decide to serve it with. I enjoyed mine with a mushroom, onion and pepper meat loaf with store bought, low-cal mushroom gravy. I highly recommend this simple casserole. I promise you'll eat it up! And it re-heats like a dream.

White Chocolate Peppermint Bark

Here's a quick, inexpensive, last-minute holiday food gift that's a crowd pleaser and a snap to make (2 ingredients!!). A gal at work brought some in today that were store-bought and delish. However, after one bite I knew I could duplicate these minty bites of heaven or even make them better.

White Chocolate Peppermint Bark

24 oz white chocolate (I used Nestle chips)
1 cup peppermint candy crushed (I used Peppermint Starlights but I think good old candy canes would do the trick)

In top of double boiler add the white chocolate chips and melt. Make sure the water beneath is at a gentle simmer and the water does not touch the top pan. Stir until chips are melted. This takes about 2-4 minutes.

Add the crushed peppermint candies and stir to combine.

Pour the warm chocolate mixture on a sheet pan covered with parchment paper. Spread out to the full width of the sheet pan (you don't want your bark to be too thick). Set aside and let cool for 45-60 minutes. Break up into pieces and serve.

Or do what I'm going to do- run out first thing tomorrow and buy some decorative cookie bags, tie them with ribbons and pass them around to friends and acquaintances I might have forgotten.

Happy Holidays to all!

Crispy Taters

I'm always a fan of baking instead of frying, so tonight I made some mouth-watering, creamy on the inside, crunchy on the outside baked potato wedges that are as delicious (if not better) than their cousins that are deep fried. These are a must try.

Tastes-Like-Fried Potato Wedges
Serves two

cooking spray
1 large Russet potato
1/4 cup light mayonnaise
1/2 tsp hot sauce
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup French's Fried Onions crushed
1/4 cup Panko bread crumbs

Pre heat oven to 375 degrees. Line baking pan with aluminum foil and coat with cooking spray. Set aside. Cut potato into six wedges.

Mix mayonnaise with hot sauce and spices, then coat potato wedges with mixture.

In separate plate combine Panko with Onion crisps. Lightly coat potatoes with this mixture and place on prepared cookie sheet.

Bake 45 minutes. Serve with salsa, sour cream, ranch dressing or any saucy accompaniment you desire. This recipe is simply too good to not try.