Homecook Dinner To Support Food Revolution Day, 19 May 2012

Today, 19 May 2012 marks Food Revolution Day where the main objective of Jamie Oliver’s Food Revolution is to connect with as many people and businesses as possible around the world to educate them about food habits, sources and a healthier lifestyle. So as food lover and mother of one I hope to do my part to support this event by preparing some homecook dishes that are made with "real food" (which means no boxed or processed foods are allowed).

Although not everyone can be a chef but it is always possible to cook up something easy and yet healthy for the family as long as you are willing to spend some extra time in the kitchen. Below are two simple recipes of our homecook dishes shown above which you might be interested to try it out.

STEAMED RED GROUPER

We love steamed fish and it is always one of the repeated dishes in our weekly menu planning list. Fish contains protein with fewer calories than other meat sources and with different species of fish, you can either steam, bake, fry or poach fish accordingly to your preference.

(Serves: 2-3 |          Preparation: 5 minutes |     Cooking: 12 - 15 minutes)

Ingredients:
1 Piece Fresh Red Grouper, tail portion(about 350 - 400g)
4 - 5 Slices of Ginger, julienned
2 Stall Spring Onion, cut into sections
1 Small Tomato, cut into wedges
2 - 3 Salted Plum(咸水梅粒)
1 Teaspoon of Cooking Wine(花雕酒)
1 Teaspoon Sesame Oil
Shallot Oil, optional

Method:-

1. Rinse and pat dry the fish fillet, season it with 1 teaspoon of cooking wine and cornflour. Set aside.

2. Arrange half of the julienned ginger and spring onion on the base of the steaming plate, place the seasoned fish on top.

3. Arrange the rest of the rest of the ingredients around the fish, drizzle some sesame oil and place it in the steamer rack when the water boils.

4. Steam the fish for about 12 - 15 minutes depend on the thickness. Remove drizzle some shallot oil and served hot with steamed rice.

SAMBAL LALA

(Clams or Seashells)

Friendly speaking I am not a fan of shellfish but recently I have eaten some really good "Stir-fried Bamboo Clam and Lala" from the Seafood Galore buffet at Plaza Brasserie which makes crave for some. So today I decided to adapt a recipe from Wokkingmum website which is known as "Grilled Sambal Squid" and instead of using Squid I have recipe is with Lala(clams).

Recipe adapted from Wokkingmum's Grilled Sambal Squid.

(Serves: 2 |         Preparation: 30 minutes |              Cooking: 10 minutes)

Ingredients:
300g Clams, cleaned
2 - 3 Tablespoons of Sambal Chilli
2 Stalks Lemon Grass, lightly pound
4 Clove Garlic, chopped
1 Small Brown Onion, sliced
1 Tablespoon Oil

Method:-

1. Soak clams in salted water for about 20 minutes to let it spit out the dirt/sands. Rinse, drain and set aside.

2. Remove the outer layer of the lemongrass, cut into about 8cm sections. Lightly pound it and set aside.

3. Heat oil in Happy Call Pan(HCP) or frying pan, saute garlic, onion and lemon grass for about 1 minute till fragrant.

4. Add in the sambal chilli according to your preference and give the mixture a quick stir to evenly coat it with the chilli.

5. Add in clams, cover pan for 30 seconds and give the pan a good shake pan.

6. Open the pan, check the clams and give it a stir before cover the pan and continue to cook till all the clams are opened.

7. Discard those that did not open. Dish up and served hot with steamed rice.

Lastly, hope you would like these dishes that I have shared with you and I hope you could also join us and support Food Revolution Day and eat healthy with food that is prepared using fresh ingredients. For more information on Food Revolution Day you can refer to the links below:-

1. Jamie Oliver's Food Revolution
~ Official Website
~ Facebook Page
~ Twitter - @FoodRev

2. Food Revolution Singapore
~ Facebook Page
~ Twitter - @FoodRevSg

Fry-less Fish Recipes for Lent

The following recipes were submitted by the International Olive Council.  For these recipes and more, visit www.addsomelife.org.

Lent is long. For those who keep to a Lenten schedule, at this point in the ritual they’ve had about as many fish fries as they can muster. Childhood memories of the Friday Fish Fry are replaced with visions of something light and fresh.

Luckily, the International Olive Council (IOC) has three scrumptious alternatives that offer flavor, freshness and an epicurean touch. These recipes feature olives and olives oil for a healthier twist on this Friday’s fish. Olive oil offers a naturally healthful way to incorporate fats into the diet—replacing olive oil in recipes for deep fried foods or foods sautéed in butter is an easy way to reduce the level of LDL or “bad” cholesterol while increasing the “good” HDL cholesterol in the diet.

Cod and Kale Skillet

Infused with the Mediterranean flavors of olives, tomatoes and wilted kale.  Pair with a side of lentils for a hearty yet wholesome dinner.

Prep Time: 14 minutes
Cook Time: 16 minutes
Total Time: 30 minutes
4 to 6 servings

1 pound cod fillets, thawed if frozen, cut into serving pieces
3/4 teaspoon dry dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons plus 2 teaspoons extra virgin olive oil
1 medium onion, halved lengthwise and sliced
2 cloves garlic, minced
1 bunch kale, coarsely chopped
¼ cup water or chicken broth
½ cup quartered ripe olives
1 medium tomato, sliced

Sprinkle fish evenly with dill, salt and pepper. Heat 2 tablespoons oil in large skillet over medium heat; add fillets. Cook 3 minutes per side to brown lightly. Remove fish to platter; set aside.

In same skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add kale; cook and stir until kale begins to wilt, about 2 minutes. Place fillets in center of skillet. Arrange tomato slices around edge of skillet; sprinkle with olives. Drizzle fish with remaining 2 teaspoons olive oil. Cover and cook over medium heat 10 to 15 minutes or until kale is tender and fish flakes easily in center.

Pan Seared Fillets with Wilted Greens

The “I-must-have-my-fish-fry” crowd will love this dish. Quick and easy fillets pan-fried in heart-healthy olive oil are accompanied by a salad of late-winter’s best leafy vegetables and two-types of olives.

Prep Time: 18 minutes
Cook Time: 7 minutes
Total Time: 25 minutes
4 servings

3 tablespoons flax meal
3 tablespoons semolina flour or flour
1/4 teaspoon salt, optional
12 ounces skinless flounder or Pollock fillets, thawed if frozen
4 tablespoons plain olive oil
1 clove garlic, minced
2 teaspoons chopped fresh rosemary leaves
3 cups coarsely chopped Swiss chard (stems finely chopped)
3 cups coarsely chopped fresh kale (stems finely chopped)
1/2 cup quartered pitted ripe olives
1/3 cup coarsely chopped pitted green olives

Mix flax meal, flour and salt (if desired) in shallow dish or pie plate. Coat fillets evenly with mixture; pressing lightly to coat. Place on baking sheet or platter and refrigerate. Prepare remaining ingredients; set aside.

In separate large skillet; heat 3 tablespoons olive oil over medium-high heat until very hot but not smoking. Add fillets; cover and cook 3 minutes. Turn fillets; cook uncovered 2 to 4 minutes or until fish flakes easily in center.

Meanwhile, heat remaining 1 tablespoon olive oil in Dutch oven or large skillet over medium heat. Add garlic and rosemary; cook and stir 30 seconds until fragrant. Add chard and kale; toss to mix. Cook 3 minutes, stirring occasionally. Stir in olives and cook 3 to 4 minutes longer or until greens are wilted but not soft. Serve with fillets. Add pepper to taste.

Fresh Salmon Salad

A healthful combination of quinoa and salmon, perked up with and olives for a salad that can also be eaten as a main course.

Prep Time: 18 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
6 to 8 servings

1 cup original quinoa
2 cups water
1 pound salmon fillet, thawed if frozen
3 Tablespoons plus 2 teaspoons extra virgin or plain olive oil
5 to 6 sprigs plus 2 tablespoons chopped fresh dill
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup chopped mushrooms
1/2 cup slivered ripe olives
1/4 cup sliced pitted green olives
3 tablespoons sliced green onion
Spinach or leaf lettuce

Heat oven to 400◦F. Line small baking sheet with foil; lightly grease with olive oil. Meanwhile, bring water to boil in medium saucepan, salt lightly if desired. Stir in quinoa; return to boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender and liquid is absorbed. Remove from heat; let stand 5 minutes.

Meanwhile, place salmon skin-side-down on foil. Drizzle 2 teaspoons olive oil evenly over fillet; sprinkle lightly with pepper, if desired and top with dill sprigs. Bake 15 to 20 minutes or until fish flakes easily in thickest part. Remove from oven; cool slightly.

In large bowl, blend remaining 3 tablespoons olive oil, lemon juice, remaining 2 tablespoons dill and lemon peel; whisk until blended. Add quinoa, mushrooms, olives and green onion; mix to coat.
Layer spinach on serving platter or plates; top with quinoa. Break salmon into large chunks and arrange on quinoa.

"A Multitude of Fish" Cupcakes

Today, June 13th, is the feast of St. Anthony of Padua! 

One of my children's favorite legends about St. Anthony is that of the "multitude of fish" that rose out of the water to listen to him preach.  So, in honor of his feast day today, and since I had leftover cupcakes from making the peacock for our last Garden Party, I decided to decorate fish cupcakes for this afternoon, as we Celebrate the Saints this summer!

No sooner had he spoken a few words when suddenly so great a multitude of fish, both small and great, approached the bank on which he stood. All the fish kept their heads out of the water, and seemed to be looking attentively on St Anthony's face; all were ranged in perfect order and most peacefully, the smaller ones in front near the bank, after them came those a little bigger, and last of all, were the water was deeper, the largest.

As he continued speaking, the fish began to open their mouths and bow their heads, endeavoring as much as was in their power to express their reverence. The people of the city, hearing of the miracle, made haste to go and witness it.

Rainbow Fish Cupcakes

inspired by layersoflove via The Cupcake Blog

Supplies:

• Cupcakes
• Various Colored Frosting
• M&M's
• White Frosting (I used Marshmallow slices, cut into circles with a icing tip)
• M&M's

The directions are pretty self explanatory from the picture, but I just frost the cupcakes with various colors of decorating frosting.  I then added the M&M's - 10 for the scales, two red M&M's for the mouth, and one brown for the eye (which was stuck to a small circle of marshmallow, but white frosting would work perfectly as well).   That's it!

Additional suggestions for celebrating the feast of St. Anthony can be found in the archives!

St. Anthony of Padua, pray for us!   

Baked Rockfish for the Feast of the Chair of St. Peter

This morning as I was meditating on the Feast of the Chair of St. Peter, this rockfish recipe came to my mind. It seems so appropriate to make fish today and since the name Peter means "rock" it would be the obvious choice for today. :-)

Ingredients:

5 cups fresh spinach

2 (6 ounce) fillets rockfish

10 cherry tomatoes, halved

1/2 cup vegetable broth

2 tablespoons minced fresh dill

1/4 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/4 teaspoon onion powder

salt and ground black pepper to taste

2 lemon slices

2 onion slices

1 teaspoon butter

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.

3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Fishers of Men - Celebrating St. Andrew

St. Andrew, a fisherman from Bethsaida, was the first Apostle called by Jesus. Andrew was already a follower of John the Baptist, and he recognized Jesus as the Messiah when John baptized Our Lord in the Jordan River. He introduced his brother Simon to Jesus. The two brothers became apostles of Jesus and "fishers of men."

As he was walking by the Sea of Galilee, he saw two brothers, Simon who is called Peter, and his brother Andrew, casting a net into the sea; they were fishermen. He said to them, "Come after me, and I will make you fishers of men." At once they left their nets and followed him. ~Matthew 4:19
Enjoy an easy and symbolic treat on St. Andrew's feast day - November 30. Set out a bowl or basket of pretzel "fishing rods" (any stick variety will do, whether thin sticks or rods). Accompany this with a smaller bowl of peanut butter, cheese dip, cream cheese spread (anything that will stick to the pretzel sticks) and a bowl of gold fish crackers. Commence fishing by dipping the pretzel sticks in the peanut butter (or other dip option) and then catch a “fish” from the fish bowl as the crackers will stick to the rod of peanut butter. We have had a lot of fun with this little fishing activity. It’s a great way to reflect on St. Andrew’s roll as fisherman - first of fish, then of men.

St. Andrew, Pray for us.

Meatless Meals :: Rigatoni with Tuna and Sun-dried Tomatoes

Here is another recipe I served my family a couple weeks ago. It was quite easy to make and enjoyed by everyone. The recipe serves 4, so I doubled it for my family.

Rigatoni with Tuna and Sun-dried Tomatoes

adapted from Pampered Chef's 29 minutes to Dinner

Ingredients:

8 oz uncooked rigatoni pasta
2 oz Parmesan cheese, divided
1/2 cup Sun-dried tomatoes packed in oil, drained
1/2 cup chopped fresh parsley, divided
1 lemon
3 tbsp olive oil
2 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
1 pouch chunk light tuna (I substituted with canned albacore)

Directions:

1. Bring salted water to a boil and cook pasta according to package directions; drain.

2. Meanwhile, grate cheese. Pat tomatoes dry using paper towels. Chop tomatoes and parsley. Cut lemon into wedges; set aside.

3. Heat oil, pressed garlic and pepper flakes in skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to Skillet; toss gently.

4. To serve, divide pasta among serving plates. Sprinkle with remaining parsley and Parmesan. Serve with lemon wedges on the side.

Meatless Meals :: Salmon Chowder

This recipe for Salmon Chowder, perfect for the remaining days of Lenten Fasting and Abstinence, was submitted by my friend Jacinta.   Thank you Jacinta!

Salmon Chowder

1 (7 1/2-ounce) can salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, finely minced
2 tablespoons butter
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
(substitute with vegetable broth during lent)
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1/2 cup broccoli
1 (13-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
Minced parsley

1. Drain and flake salmon, reserving liquid.

2. Saute onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender.

3. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Note: I like to chop all the vegetables (except the corn) with the Pampered Chef chopper so they are all small and uniform.

Makes 6 servings

Fish Fajitas **Update**

One of our new favorite Lenten meals is Fish Fajitas.  Thought I would share this with you.  The recipe is not very exact because it really depends on how many people you are feeding.

Tilapia
White Wine
Lemon Juice
Salt
Pepper
Assorted Peppers
Onion
Cheddar Cheese, grated
Sour Cream

I just got the packaged tilapia from Costco and cooked it according to package directions except lightly sprinkling equal amounts of wine and lemon juice.  For about 6 fish filets I used probably 1/8 a cup of each.  Sprinkle with salt and pepper.

Meanwhile slice peppers and onions thinly and fry in a little bit of oil.

When fish is done, flake it up.

We like these served on homemade tortillas, you can find the recipe here: Whole Wheat Tortillas

It is all pretty easy and very yummy!  Even my little ones will eat it!  Ok, ok... they do pull off the peppers and onions, but they eat the fish!

Update:
**I forgot to add (thank you PNG for reminding me) that this is so simple to add your favortite spices too.  My kids like it mild, so i didn't add anything special other than the ones listed above.  Also I would have had salsa on they too, but we were out!

Meatless Meals :: A Simple Fish recipe for Fridays

This recipe, for Lenten Fasting and Abstinence, was submitted by Amelia. She says that it is "a very simple one that we normally do during Lent any days cause growing up in the Philippines we always have Fish or any sea food on Fridays."  Thank you Amelia!

This is very good with Cod, Mahi-mahi, Tilapia or any white fish.

Steam the fish (I just normally put them on aluminum foil or parchment paper wrap them seal and baked them for 10-15 min), then put aside and keep warm.

Heat a small pan, make sure the pan is really hot, put about 3-5 T of olive oil, heat the oil until hot.

Saute equal amount of minced ginger and garlic for 1 min. Add chopped green onion (about 3 stalks) and cook for another 1-2 min. Finally add 2T of light soy this will make a lot of sizzles. Pour hot oil mixture over fish.

Serve over rice.

Meatless Meals :: Grilled Tilapia with Pineapple Salsa

Last Friday, before heading to the grocery store, I pulled a couple cookbooks off my shelf looking for a bit of inspiration.  One of the recipes I decided to try was from Pampered Chef's 29 Minutes till Dinner. (With a 2 month old, I have to be able to get dinner ready pretty quickly!) 

In less than 30 minutes I really was able to have a beautiful AND delicious dinner on the table.   I did bake an additional tray of fish sticks (for our younger children), however next time I think I will just grill a couple more fillets since my children really liked the Tilapia too (the salsa, not so much... too many onions for our little ones, but my husband and I loved it.).

Grilled Tilapia with Pineapple Salsa

adapted from Pampered Chef's 29 Minutes till Dinner

Pineapple Salsa

• 1 medium pineapple OR 1 (20 oz) can pineapple slices or chunks
• 1/4 small red onion, chopped
• 1 serrano pepper, seeded and diced
• 2 tbsp chopped fresh cilantro
• 1/8 tsp salt
• 1 tsp lime zest
• 1 tbsp lime juice

Tilapia

• 1 (1.25 oz) packet taco seasoning
• 3 tbsp olive oil
• 4 boneless. skinless tilapia fillets (about 4 oz ea.)

Directions:

Heat grill pan over medium-high heat for 5 minutes.  As pan heats, prepare pineapple.

For Fresh Pineapple :: Peel Pineapple in half; cut lengthwise into two pieces and remove core.  Slice pineapple piece lengthwise into three strips.  

For canned pineapple :: drain and pat dry with paper towels before cooking to promote grill marks. 

Arrange pineapple in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear.  Set aside on cutting board.

While pineapple cooks, combine onion, serrano pepper, cilantro and salt in a small bowl.   Add lime zest and juice and mix well.

Whisk together taco seasoning and oil.  Add tilapia; turn to coat.  Place 2 tilapia fillets onto grill pan;  cook 2 minutes on each side or until grill marks appear and tilapia flakes easily with a fork.  Remove from pan.   Wipe out pan and repeat with remaining fillets.

As tilapia cooks, chop pineapple (unless using chunks like I did) and add to onion mixture; mix well.  To serve, top tilapia with pineapple salsa.

Yield: 4 servings

Mahi Mahi- Meatless recipe for Lent week 1

I came up with this recipe last week while craving some garlic, tomatoes and feta cheese, so I decided to try this combination on the Mahi Mahi I had in the freezer for Friday's meal. It came out absolutely delicious. My husband and the kids loved it and they are very hard to please :) I'm hoping to come up with a few more meatless recipes every week during Lent for a cookbook I'm putting together with my girls.

Sautee 3 pieces of chopped garlic in 2 tablespoons of olive oil for about 5 minutes on medium heat.



Fry 4-6 pieces of frozen Mahi Mahi in the garlic oil for about 10 minutes on each side. Season with salt and pepper before turning the fish to the other side.


Squeeze the juice of one whole lime on both sides of the fish.



Pour a can of chopped tomatoes and simmer for about 5 minutes.



Sprinkle with 2 teaspoons of fresh basil.



Crumble Feta cheese on the fish and serve over a hot plate of rice or pasta. Enjoy!

Meatless Meals :: Salmon and Rice Casserole

This Meatless Meal, for Lenten Fasting and Abstinence, was submitted by Bernadine Cerny. Thank you Bernadine!


"Here's a submission that has been a favorite in my family for years. Not sure of the origin. Adults and kids alike love it! I've never had a complaint, not even from picky eaters. I usually double the recipe for groups of 5 or more."

Salmon and Rice Casserole

Ingredients:

1/4 c. finely chopped celery
1/4 c. chopped onion
1 T. butter (or oil)
2 c. cooked rice (do not salt rice)
1 can cream of mushroom soup
7 oz. can boneless skinless salmon, flaked (for doubling, my mom always used a 14-15 oz. can of bone-in skin-on salmon, scraped off the skin, and mashed the bones into the salmon, as they are soft anyway, and full of calcium), do not drain - mix in liquid while flaking
1/2 c. shredded sharp cheddar (other cheeses can be substituted, but sharp cheddar gives it more flavor)
seasoned bread crumbs, for topping

Directions:

Saute the celery and onion in butter until soft (cover with a lid to speed the process and keep the butter from drying up too quickly). Pour into baking dish and add remaining ingredients, except for bread crumbs. Stir well, top with bread crumbs and bake for 20-30 min. at 350, or until heated through and starting to bubble around edges.

Serves about 4.

Side dishes: tossed salad, sliced fruit, biscuits or french bread.

St. Anthony and the Fish

It is said that St. Anthony was a amazing preacher and as mentioned in the earlier St. Anthony post one legend indicates that even the fish rose from the water to hear his sermon.

No sooner had he spoken a few words when suddenly so great a multitude of fish, both small and great, approached the bank on which he stood. All the fish kept their heads out of the water, and seemed to be looking attentively on St Anthony's face; all were ranged in perfect order and most peacefully, the smaller ones in front near the bank, after them came those a little bigger, and last of all, were the water was deeper, the largest.

As he continued speaking, the fish began to open their mouths and bow their heads, endeavoring as much as was in their power to express their reverence. The people of the city, hearing of the miracle, made haste to go and witness it.

This weekend we will celebrate his feast day, June 13. He is called St. Anthony of Padua, as he is known for his service in Italy, but he was born in Portugal and a proud Portuguese people celebrate his feast ever year in great style. The feast there is knowns as Festos dos Santos Populares in Lisbon.

Having been a people who depended heavily on the sea for food and commerce, the Portuguese have a fondness for fish in their popular festivities. A major staple of the festos (feast day) is grilled sardines. All over Lisbon people grill and consume them. It is said that sardines represented those miraculous fish and were an important part of the festivities. The opening of sardine season coincides with the Feast of St. Anthony.


Sardines are a group of several types of small, fish related to herrings, and were named after the Mediterranean island of Sardinia, where they were once in abundance. The term is not precise, and varies by region; for instance, to many people a sardine is a young European pilchard. Generally if the fish is under 4″ long (10 cm) it is classed as a sardine, and if larger than 4″ it is classed as a pilchard. There are 21 species that may be classed as sardines. (Wikipedia)

Until traveling to Spain with my mother, my experience with sardines was limited to the canned variety. Fresh sardines are nothing like the canned ones - I found them to be quite a treat. But it can be a challenge to find fresh sardines, especially if you are land locked like I am. You may have to settle for frozen ones but still preferable to canned.



Grilled Sardines – Portuguese Style

Ingredients:
sardines, fresh, cleaned, heads and tails left on
salt, coarse (kosher or sea)
olive oil, extra-virgin
pepper (optional)
lemon wedges

Directions:
Rinse sardines under cold water, drain, and blot dry. Sprinkle some salt in the bottom of a baking dish. Arrange half the sardines on top and sprinkle with salt. Add another layer of sardines and sprinkle with salt. Cover and let cure in the salt, in the refrigerator, for about an hour.

When ready to grill, rinse salt off the sardines and blot. Brush the sardines with oil and season with pepper (optional). Oil the grill grate and arrange the fish on it. Grill the sardines until skins are lightly charred and the flesh is cooked to flakiness, 3 to 6 minutes per side. Serve hot. Remove the head and tail, and bones, before eating. Serve with lemon wedges for squeezing.

Lenten Tacos or Tostados

When people ask me what is the best in-print liturgical cookbook, my unhesitating answer is A Continual Feast by Evelyn Vitz. The book encompasses the Liturgical Year, seasonal foods, and daily sacramental living and family celebrations. Besides a wide variety of recipes, the text is inviting and informative with information about Catholic traditions.

It seems my interest in recipes does change over time, so I find myself pulling out cookbooks and rereading them with new eyes. I'm always pleasantly surprised to find new recipes to try. The following is so easy, but just is so perfect for our meatless Fridays. I kept thinking, "Now why didn't I think of that?" We love tacos, and it seems those taco shells can cover a lot of dislikes for my children.

Lenten Tacos or Tostados
Also known as Tacos or Tostadas di Vigilia

Both tacos and tostadas are prepared for Lent in the ways described below. (They might also be eaten on Fridays: the term vigilia in Spanish refers to meatless days--days of "vigil"--in general.)

FILLING:
6 1/2- or 7-ounce can tuna, preferably packed in olive oil (Italian brand best)
2-3 tablespoons peeled green chilies, chopped (or small can of chopped chilies) (optional)
2 tablespoons wine vinegar

TOPPING (any or all of these):
Chopped cucumber
Wedges of avocado
Chopped tomato
Shredded lettuce
Mexican Tomato Sauce (see below), or use store-bought taco sauce

I'd also add the following options for toppings:
Chopped black olives
Chopped green chilis, if not included in the tuna
Chopped hardboiled egg
Grated cheese
Sour cream
Maybe even refried beans?

Flake the tuna into a bowl, mixing in the olive oil as well. (If your tuna is packed in water, drain it carefully, and when you flake the tuna into the bowl, add 1 tablespoon olive oil.)

Add the chilies and vinegar.

Serve on tostadas, or in tacos, with various toppings.

Yield: 6 tacos or tostadas

Mexican Tomato Sauce
(Salsa Cruda)

1 medium tomato, unpeeled, chopped
1/2 medium onion, chopped
2 canned serrano chilies, or other fresh hot chilies, chopped
Salt to taste (about 1/2 teaspoon)
Pinch of sugar
1-2 tablespoons chopped fresh green coriander (cilantro)

Optional: Few tablespoons cold water

Mix all the ingredients in a blender until well mixed, but not too smooth. Serve as soon as possible: this sauce is best when very fresh.

Yield: about 1 1/4 cups sauce

Meatless Lasagna and Shrimp Creole

It seems I spend more time looking through cookbooks during Lent than the rest of the year. My behavior could be hunger-driven, since I'm denying myself in eating, I'm making up the denial in other senses. But actually the reason isn't gluttony, but more of a practical nature. Because of our family's resolve to be more frugal, to eat out less, and to have more meatless meals during Lent, it requires some planning on my part. With my own personal resolution to have a meal plan and make the presentation of my meals as a loving act, not just duty-driven, I need to "hit the books" for more creative and tasty ideas.

One of the latest cookbooks I use for my inspiration is Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker. After Hurricane Katrina struck New Orleans, so many lost their collection of recipes. This is a project of trying to rebuild the collections. There are some wonderful recipes, and here are two that will be wonderful for those meatless, penitential days (including the Ember Days of Lent, which is this Wednesday, Friday, Saturday).

The following recipe can be made ahead and just save the baking time (1 1/2 hours) for later. A recipe fit to serve to guests on Friday.

Meatless Lasagna

Makes 6 to 8 servings

2 (15 ounce) containers low-fat or nonfat ricotta cheese
1 large egg
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
2 teaspoons crushed garlic (from jar)
1 pound part-skim mozzarella cheese, grated
4 3/4 cups prepared pasta sauce, without cream or cheese (Classico was recommended, but homemade is also acceptable)
12 lasagna noodles, uncooked
3 medium zucchini, sliced (lengthwise) 1/4 inch thick
1/2 cup water

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with cooking spray.

In a large bowl, mix the ricotta, egg, spices, and garlic, and stir in about one-fourth of the mozzarella cheese.

Spread one-third of the pasta sauce evenly over the bottom of the prepared baking dish. Layer with 4 noodles, half of the ricotta mixture, half of the zucchini, and one-third of the remaining mozzarella. Repeat the layers. Top with the last 4 noodles, the remaining sauce, and the remaining mozzarella. (The recipe may be prepared up to this point and refrigerated for several hours or overnight.)

When ready to bake, pour the water around the edges of the lasagna and cover the pan with foil. Bake for 1 1/2 hours.

This next recipe originally came from a column by Marcelle Bienvenu in the Times-Picayune, January 1997:

Shrimp Creole, or Shrimp a la Creole, was for years a mainstay on most restauant menus in New Orleans. It was often served in homes on Fridays during the Lenten season, in keeping with the Catholic rules of fast and abstinence....I embarked on a week-long research project.... This is the result. It's quite simple and quick to prepare. You can make it your own by adding personal touches, so use it as a basic recipe.

With the Shrimp Creole I would serve a green salad and either Southern biscuits, cornbread, or French rolls. For allergy reasons I would skip the roux step (we can't have flour) and add corn starch (or Filé powder, also called gumbo filé) at later stage before serving if the sauce needs to be a bit thickened.

Shrimp Creole

Makes 4 to 6 servings

4 Tablespoons butter
2 Tablespoons all-purpose flour
1 1/2 cups chopped onions
1 cup chopped green bell peppers
3/4 cup chopped celery
3 cloves garlic, minced
2 bay leaves
2 cups chopped fresh tomatoes or chopped canned tomatoes with juice
1 cup shrimp or chicken stock
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
2 teaspoons chopped fresh parsley
Hot cooked rice for serving

Melt the butter in a medium heavy pot over medium heat and add the flour Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until the vegetables are soft and lightly browned, about 6 minutes.

Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.

Remove the bay leaves and add the parsley. Serve over rice.

Meatless Meal from Grace Before Meals

Imagine my surprise when I looked over yesterday's front page of The Washington Post and saw this photograph and article: A Maestro of the Soul Kitchen: Md. Priest's Culinary Art Adds Zest to Ministry. Well, you might not understand my surprise, so I'll explain that I had Father Leo E. Patalinghug's book, Grace Before Meals: Recipes for Family Life sitting in front of me this week, as I was planning my meatless meals for Lent. I was actually considering sharing a recipe from his book for Catholic Cuisine.

So the article (which is wonderful, by the way) really has motivated me to post my recommendation for his book. His site provides a more thorough description.

From the article, Father tries to "preach the importance of the dinner table in family life. The family that cooks and eats together stays together, he says." His book tries to focus on conversations around the family meal, with many themes around the Liturgical Year. His section on Lenten Sacrifice I really enjoyed, particularly:

The tradition of abstaining from meat products during Lent reminds us of the staple of food in Jesus' time: fish. In fact, the Greek phrase "Jesus Christ is Lord" creates the acronym "FISH" in that language. Eating fish is a reminder of Jesus!

He then goes on to explain about sacrifice, and how our Friday meals should be both frugal and sacrificial. "God will give you creative ideas for making this sacrifice a truly special time of worship in word and deed."

I also enjoyed this text box: "Meals on Lenten Fridays should be more than cheese pizzas. They should be about creating flavors from simple ingredients."

I won't share the recipes from the book, but this recent post from his blog would be a marvellously simple Friday meal, with FISH included. And our family could easily substitute with rice spaghetti to make this allergy safe for us.

Spaghetti al Vongole (Spaghetti and Clams)
1/2 pound spaghetti or linguine
16 ounce can clams (or 1 1/2 -2 pounds of fresh baby clams, washed and cleaned)
1/3 cup olive oil
2 tablespoons butter
2 cloves garlic, finely minced
1-2 teaspoons red pepper flakes
1 1/2 tablespoons fresh parsley, finely minced
1/4 cup white wine
1/4 cup chicken broth (or vegetable)
2 teaspoons salt
1 teaspoons black pepper

Instructions:
Boil water in pot and cook pasta until al dente. In a large skillet, heat olive oil and 1 tablespoon of butter together over high heat. Add garlic, red pepper flakes, and 1 tablespoon of parsley and saute. If using a can, add the clams and half the juice from the can. If using fresh clams make sure they are wash and soaked in cold water so that there is no sand. Add the fresh clams and stir together. Add the white wine, broth, and salt and pepper. Cover the pan and cook until the clams begin to open up. When pasta is cooked, drain water (leave about 2 tablespoons of starchy pasta water for later). Add pasta to the pan and mix together. Add the starchy water, the rest of the butter, and salt and pepper. Top off with fresh parsley.

You can read other articles in the press and watch videos of Father creating culinary treats. Also be sure to sign up for Father's delightful newsletters.

St. Valentine's Day - A Celebration of Heroic Love

St. Valentine's day is a commercial dream, with its greeting cards and chocolates and big sparkly gifts for those you love. I'm not one to shun any reason for chocolate consumption! But, in celebrating this Feast in my home, I wanted to show the children that St. Valentine was not the patron saint of chocolate consumers, but rather a martyr who would offer his life out of love for Our Lord. This was the connection I wanted to make to St. Valentine's day.

Tradition holds that there are actually three martyrs named Valentine associated with February 14, Valentine of Rome, Valentine of Terni (whom some scholars believe to be the same person as Valentine of Rome) and another Valentine of Africa of whom not much is known. One thing is certain about all three of these men, they died out of heroic love for Our Lord and His Church.

There are differing traditionally held beliefs associating St. Valentine's feast with that of romantic love. Some believe that it was an attempt to "baptize" a pagan ancient Athenian celebration of the god Zeus and Hera's marriage. Others tie the the day to an ancient Roman feast that had tones of romance called Lupercalia, which took place on February 15. Another connection is made through the observation that birds naturally choose their mates in the second week of the second month - February 14.

For the Feast, I wanted to tie in the connection to the martyrdom St. Valentine underwent. The most traditionally held story is that St. Valentine was a priest, and possibly a bishop around the middle of the 3rd century. He was imprisoned for his faith and refused to convert to the pagan religion. While imprisoned, he converted one of his jailers and stories relate that he cured the jailer's daughter of blindness writing to her the very first valentine, a note that said simply, "From your Valentine."

Red is the color that is symbolic of martyred saints, and also of love. The vestments worn today (for those Masses following the traditional Church calendar **see note below**) are red. My meal tonight would be red in honor of the martyr and his heroic love!

Baked Red Snapper


~ 2 pounds red snapper fillets [NOTE: Cod is a much more inexpensive option here! Red Snapper is great if it fits your pocketbook. Choose a mild, white fish. 2 pounds generally feeds about 6 (adjust for teens!)]
~ Tony Chacheres original seasoning - you can find this in your grocery store on the seasonings aisle, but any seasoned salt will do in a pinch
~ 1 stick of butter (or...1/2 stick of butter and 2 tablespoons good olive oil)
~ 1 cup (1 small/medium onion) - diced
~ 1 cup celery - diced
~ 1 cup bell pepper - diced
~ 2 garlic cloves - minced
~ 1 (8 oz.) can of tomato sauce (I used a 15 oz. can in my meal because we like extra sauce)
~ 1 teaspoon Worcestershire sauce
~ 1/4 cup of white wine (Optional: substitute water)

Rinse fish and pat dry. Sprinkle with a little Tony's seasoning and keep cool. In a large microwaveable casserole dish, combine butter, diced onion, celery, bell pepper and garlic cloves. Microwave on high for 5 minutes. Add worcestershire and tomato sauce and microwave for 5 minutes more. Remove and add wine and stir. Add the fish fillets, covering each fillet with sauce. Microwave for:
3 minutes for thin fillets
5 minutes for thick fillets

The fish should be flaky. Let the dish stand covered for 5 minutes. Serve over rice.

This recipe is originally from a cookbook entitled, "Tony Chacheres Microwave Cajun Country Cooking". It is no longer in print.

Roasted Red Potatoes


12 - 14 small red potatoes
Good Olive Oil
Chives
Salt
Pepper

Rinse potatoes, but leave skins on. Cut potatoes into bite size pieces and add to a large bowl. Drizzle generously with olive oil. Sprinkle chives, salt, and pepper over potatotes. Toss to cover all potatoes. Arrange in a single layer on a baking sheet. Bake at 425 degrees for 45-50 minutes or until potatoes are fork tender, tossing potatoes once or twice to ensure even browning.

Some other foods to consider for a martyr's feast incorporating as much red as possible:
**Red wine
**Roasted Red peppers
**Strawberry Shortcake
**Red Velvet cake

...and for tonight, we're having some of Charlotte's incredibly addictive and sweet Valentine Dots. I hope it's ok with Charlotte if I share her delicious Valentine treat with you!

You'll need:
1 bag of pretzels. I used the heart shaped small pretzels
1 bag of Hershey's Kisses, some plain chocolate, some white chocolate striped
1 bag of Valentine colored M&M's

Set the oven to 200 degrees. Place a sheet of parchment paper on a baking sheet. Arrange the pretzels in a single layer and add a Hershey's kiss on top of each pretzel. Place them in the warm oven. Let them bake for about 8 minutes. The plain chocolate Kisses won't melt completely, they'll get shiny. The white chocolate Kisses will melt quickly. Remove from oven and press an M&M in the top of each soft Kiss. Let them cool and enjoy!

I must warn you, these are extremely addictive!

May your St. Valentine's day be filled with a heroic love for Our Lord!

****A Note: After the revision of the Roman Catholic Calendar of Saints in 1969, the feast of St. Valentine was removed and replaced with the celebration of Saints Cyril and Methodius for February 14. Catholics who follow the traditional Roman calendar still honor the martyr, St. Valentine on February 14.

Fish Tacos for Friday

Since the feast of Our Lady of Guadalupe falls on a Friday this year, we will be making Fish Tacos for dinner. The following Mexican recipe is both delicious and easy, making it perfect for this busy Advent season.

BAJA FISH TACOS

Recipe from Ortega

INGREDIENTS:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 package (1 1/4-oz)ORTEGA Taco Seasoning Mix - divided
• 1 pound (4 total) cod or white fish fillets, cut into 1-inch pieces
• 2 tbls. vegetable oil
• 2 tbls. lemon juice
• 1 package ORTEGA Taco Shells (12 ct), warmed (I will probably fry my own corn tortillas)
  

DIRECTIONS:

COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.

FILL taco shells with fish mixture. Optional: Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce.

ENJOY!!

Recipes for St. George

Tomorrow, April 23rd, is the Feast of St. George.

In addition to Matilda's wonderful dragon cake here are a couple more ideas:

• Risotto with Asparagus and St. George's Mushrooms
• Saint George's Day Cupcakes

Since St. George is often associated with England, you could even choose an "English" theme! Here is a link to many English recipes... As for our family, I'm thinking we will be having some English Fish n' Chips! Yum!!!

I hope you all have a wonderful feast! And if you have children, don't forget to read Saint George and the Dragon. It's wonderful!