Ozark Mountain Tilapia

I love Penzey's Seasonings.  My sister-in-law introduced me to them several years ago.  At first I didn't know what to do with all of the seasoning blends.  Eventually I learned to substitute them for more mundane seasonings, like salt and pepper, in recipes.

I have one "formula" I use when cooking fish with Penzey's spices.  It goes like this:

1/4 cup flour
1/4 cup fresh herbs
1 tablespoon seasoning
1/4 cup egg substitute
4 6-ounce firm fish filets
4 teaspoons oil
citrus wedges

Today I made Tilapia using Penzey's Ozark Seasoning and chives from my garden with parsley from the  farmers' market.

Here's the recipe:

1/4 cup flour
2 Tbsp. chives, finely sliced
2 Tbsp. flat leaf parsley, finely chopped
1 Tbsp. Penzey's Ozark Seasoning
1/4 cup egg substitute
4 6-ounce Tilapia fillets
1 lemon, cut into wedges

Combine flour, chives, parsley and Ozark Seasoning on a dinner plate.  Pour egg substitute on a second dinner plate.  Working one at a time, coat tilapia fillets with egg substitute then dredge in flour mixture.  Place on a platter.  Repeat until all fillets are coated.  Cover platter with plastic wrap and place in the refrigerator for 30 minutes.

When 30 minutes is up, heat a cast iron skillet over medium high heat.  Add 4 teaspoons canola oil.  When oil is hot, add fish fillets.  Cook 3 minutes on each side until fish flakes easily with a fork and registers 137 degrees F.

Serve with lemon wedges.

Tonight I also served oven roasted potatoes with ketchup that I made from fresh tomatoes and canned last week along with a simple green salad.

Girls Night Appetizer

I work in a testosterone infused industry.  Over the past several years, I've bonded with an amazing group of women I work with.  We're all relatively senior managers and most of us have spent most of our carers as one of the few, if not the only, women in the room.  We sometimes jokingly (or maybe not) refer to ourselves as the "Power Women".

Tonight we're gathering at the home of one of our friends who lives walking distance from the office.  Our assignment was to bring an appetizer and a bottle of wine.  Last night was my husband's golf night, so I had an opportunity to make a mess in the kitchen and try something new.  The Power Women will be the guinea pigs for my newest creation.

The CSA delivery is tonight and I still had basil left from last week.  I found a recipe for Williams Sonoma Rosemary and Parmesan Madeleines that looked really good and called for ingredients that I happened to have on hand.  I just substituted basil for the rosemary.  I wanted to serve them with something tomato-y and looked and looked for a recipe that would hold up overnight--I was thinking bruscetta in a dip.  I finally found a recipe on, of all places, the Sams Club website that provided inspiration.  Here's my adaptation:

Creamy Tomato Basil Dip

8 ounces neufchatel cheese, brought to room temperature

3 Tablespoons crushed tomatoes (this is what I had on hand, tomato sauce or a reduced amount of tomato paste would probably work just as well)

2 Tablespoons reduced fat sour cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 Tablespoons fresh basil, finely chopped

1 Tablespoon red onion, finely chopped

1 medium yellow tomato, seeded and cut into small dice

1 T. capers, finely chopped

8 Kalamata olives, finely chopped

Place cream cheese, crushed tomatoes and sour cream into the bowl of a stand mixer fitted with the paddle attachment.  Blend on medium speed until well mixed, about 3 minutes.  Add remaining ingredients and mix thouroughly.  Scrape into a bowl, cover with plastic wrap and chill overnight.

Saving Summer in Jars

It's Rick's job to take the dogs out during the week.  On weekends, it's up to me.  When Hershey, Bailey and I went outside yesterday morning, there was a distinct hint of autumn in the air.  While the calendar promises five more weeks of summer, yesterday morning was a jolting reminder of colder weather to come.  Sadly, with that colder weather will be the end of the delicious locally grown produce we've been enjoying these past several weeks.

The timing was perfect for me to take the Pickling, Canning and Preserving class at the Viking Cooking School.  I've done some canning before, but I was anxious to learn some new tricks.  Some weeks it's hard to keep up with the vegetables in our CSA share.  I don't want them to go to waste and I'm hoping to save that summer deliciousness for the cold and windy days to come.

There were 11 people in the class--10 women and one man who seemed to be there with his wife and daughter.  I was in a group of four.  Our instructor was Chef Steve, who, despite (or perhaps because of) 30 years in the restaurant business just learned to can this year.  We made strawberry jam, garlic dill pickles, tomato jam and sweet and spicy pickles then watched Chef Steve make homemade hot sauce.  I always pick up at least one useful tip at these classes.  Yesterday I learned how to cut a jalapeno and leave the ribs and seeds intact.  

Inspired by how easy it seemed in class, when there were four people to do all the dicing and stirring, I decided to make jam from the peaches and jalapeno pepper I picked up at the farmers market on Saturday.  

Peach Lime Pepper Jam

Made in the Microwave

1 1/2 cups sugar

2 cups peaches (about 3 large), peeled, pitted and chopped

1 jalapeno pepper, seeded and finely diced

1 Tablespoon lime juice

Start by washing 3 4-ounce canning jars in hot soapy water.  Set a stockpot on the stove to boil with enough water to cover the jars by an inch.  Sterilize the jars in the boiling water.  Once the water returns to a boil, cover the stockpot and turn heat to low.

Place 3/4 cup of sugar in the bottom of a large microwave safe bowl.  Cover with 1 cup of the peaches and the diced jalapeno pepper.  Then add remaining sugar; cover with remaining peaches.  Pour lime juice over the top.  Do not stir.

Microwave on high, uncovered for 2 1/2 minutes.  Stir.  Microwave again for 2 1/2 minutes.  Stir again.  Then microwave for 4 minutes, stir, 4 more minutes, stir, 2 minutes, stir.  Now check to see if a gel has formed.  You can tell a gel has formed if you dip a cold spoon in the mixture and the drops become very thick with two drops running together before sliding off the spoon.  

While the peach mixture is cooking, place jar lids and bands in a saucepan and bring to 170 degrees.  Do not boil the lids--boiling will ruin the seals.

When the mixture forms a gel, ladle jam into the hot jars, leaving 1/2-inch space between the surface of the jelly and the top rim of the jar.  Wipe the jar rim clean with a wet paper towel.  Put on lids and rings. 

Bring the water in the stockpot back to boiling.  Using a jar lifter, carefully place jars in boiling water.  Cover stockpot.  When water returns to boil, boil jars for five minutes.  Remove jars from pot, set on a towel on the counter to cool.  Check to make sure the jars are sealed.  Label and enjoy within 1 year. 

What to Do with Leftovers from the Veggie Tray

When I entertain, I always have too much food.  I would be mortified if I ever didn't provide enough to eat. These days, I go crazy on the vegetables.  That way I figure there won't be forbidden treats calling my name from under the Saran wrap in my fridge.

When we went to see Jimmy Buffett last week, I brought along a bowl full of cut vegetables to have with Hungry Girl's Sweet Caramelized Onion Dip.  We filled up on cheeseburgers and margaritas and, despite our good intentions, came home with about 3/4 of a bowl of veggies.  There were baby carrots and some yellow squash, cucumber and kohlrabi slices.

This morning, I turned those veggies into soup.  I'll be freezing the soup into 8-ounce portions and bringing them to work for lunch.  While it's forecasted to be another scorching week, the temperature in my office is quite arctic and I'll be happy to have something warm.

Here's my recipe for Veggie Tray Soup:

1 T. extra virgin olive oil
1/2 medium onion, finely chopped
1 celery stalk, finely chopped
6 cups raw, peeled vegetables, roughly chopped
1 clove garlic, minced
1 teaspoon fresh herbs (I used dill)
1 T. dry white wine
2 small potatoes, peeled and diced
5 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lime

Heat a large, heavy saucepan over medium heat.  Add the olive oil and heat through.  Add the onion and celery and saute until tender, but not brown (about 3 to 5 minutes).  Add the leftover vegetables and continue to saute, stirring occasionally,  until vegetables are tender, about 5 to 15 minutes.  Add the garlic and the herb.  Cook, stirring constantly, for one minute.  Add the wine.  Stir, scraping up any brown bits on the bottom of the pan.  Add potatoes and stock, sit and bring to a boil.  When the soup is boiling, reduce heat and simmer, uncovered, until everything is very tender, about 30 to 40 minutes.

Working in batches, puree soup in a blender.  To avoid hot liquid splashing all over you and the kitchen, be sure to vent the blender (mine has a clear plastic piece that is easily removed) covering the hole with a towel while you work.  Once all the soup has been pureed, drain through a colander to remove any chunks,  You can either discard the chunks or run them through the blender again.  Season the pureed soup with salt, pepper and lime juice.  Serve.

Cheeseburger in Paradise

Now that our schedule doesn't revolve around our offspring, my husband and I have made it a point to enjoy our summers.  A recent guilty pleasure has been going to see Jimmy Buffett and the Coral Reefer Band in concert.  A big part of those concerts is the tailgate party before the show.

After getting nearly seven inches of rain overnight, Rick and I ventured out to Toyota Park in Bridgeview to see the show.  The tailgating wasn't hampered by several large puddles in the parking lot, including one labeled "No Wake Zone"!

The show was pretty good, but the ending was marred by technical difficulties with the sound.  Apparently, like many of my friends and neighbors, Toyota Park lost at least some power.  The audience kept the show going singing Tin Cup Chalice a cappella with Jimmy leading us, voiceless, from the stage.

No Jimmy Buffett concert is complete without a Cheeseburger in Paradise.  Here's my healthy version that uses sauteed fresh vegetables to stretch the meat.   Enjoy!

Don’t Fear the Cheeseburger

2 tsp. olive oil

1/2 red bell pepper, seeded and finely chopped

1/2 medium onion, finely chopped

2 T. minced carrot

2 T. minced celery

2 garlic cloves, minced

2 c. finely chopped mushrooms

3/4 pound lean ground beef

3 T. steak sauce, divided

2 T. quick cooking oatmeal

1 T. Penzey's Prime Rib Rub (or salt and pepper to taste)

4 slices light American cheese

4 lettuce leaves

4 slices sweet onion

4 slices tomato

4 light whole wheat hamburger buns

Heat the oil in a medium non-stick skillet over medium heat.  Saute the bell pepper, onion, carrot, celery and garlic until the onion is translucent, 8 to 10 minutes.  Add the mushrooms.  Continue to saute until the mushrooms are brown and the liquid has evaporated, about 8 more minutes.  Cool to room temperature.

In a medium bowl, combine the sauteed vegetables, beef, one tablespoon steak sauce, oatmeal and seasoning(s).  Form into hamburgers.  Wrap burgers and chill until ready to cook.  Combine remaining steak sauce and mayonnaise.  Chill.

Spray grill rack with cooking spray.  Heat the grill.  When grill is ready, cook burgers 5 minutes.  Turn and cook 5 more.  Turn burgers again, top with cheese, cover the grill and cook until cheese has melted.

To serve, spread mayonnaise mixture on bun.  Assemble burger with lettuce, onion and tomato.  Enjoy without guilt!

Dill Bread and Smoked Salmon Sandwiches

It's been a very hectic couple of weeks.  Our daughter, her husband and their 7 week old baby were in town and we hosted a family reunion.  We haven't done much waiting for the steak to cook.  Now that everyone is back in their own homes, it's time to re-focus on paying attention to what we're eating.  Good thing I have all those fresh vegetables from my CSA share!

First up, Dill Bread.  I have a bread machine that I don't use as often as I'd like.  I don't use fresh dill very often so I had to flip though my vast collection of cookbooks to find some inspiration.  I found it in Beth Hensperger's The Bread Lover's Bread Machine Cookbook.  The original recipe called for cream cheese and butter--a little bit too much fat for me.  Here's my take on Fresh Dill Bread:

1/2 cup water
1 large egg
4 ounces non-fat Greek Yogurt
2 tablespoons olive oil

3 1/4 cups bread flour
1 tablespoon gluten
1/2 cup finely chopped Vidalia onion
1/4 cup chopped fresh dill
1 1/2 teaspoons salt

2 teaspoons SAF yeast (or 2 1/2 teaspoons bread machine yeast)

Place all the ingredients in the bread pan in the order in which the manufacturer instructs.  Set crust on medium and program for the basic cycle; press Start.

When the machine has finished baking, remove the bread from the pan.  Cool on a baking rack.  After it reaches room temperature, slice and enjoy!

This bread was delicious for a sandwich with smoked steelhead salmon, a little leaf lettuce, some thinly sliced Vidalia onions, some sliced light Havarti cheese, and Dijon mustard.

Will the CSA Box Stress Me Out?

I've been thinking about subscribing to a CSA share for a while.  A couple weeks ago, I was at the Glenview Farmers Market and stopped at the stand for Tomato Mountain Farm.  They had a beautiful display of their share and I took the bait.

Thursday I received my second solo share from the farm.  It contained carrots, dill, bright yellow summer squash, head lettuce, kale and broccoli.  I feel a little frazzled trying to think of what to make with these fresh treasures.  Here's what I have planned for this week:

Dill Bread
Lamb Braised with Spring Vegetables (using frozen leg of lamb leftover from Easter)
Sweet Spicy Garlic Dills (from Small Batch Preserving)
Mediterranean Salmon Cakes with Cucumber Sauce
Mashed Potato Latkes with Zucchini and Dill (substituting yellow squash for the zucchini)
Orange Chicken with Broccoli (from the Weight Watchers old New Complete Cookbook)
Chicken with Rice Noodles, Scallions and Carrots (from the Weight Watchers My Turnaround Program Cookbook)

Let's see how this goes...