Monday, September 13, 2010

A Dinner We're Still Thinking About

Weekends are a much easier time for me to try and experiment with new ways of cooking, or with new ingredients.  J is back to playing baseball on Sundays, so I have a bit of time to research some good recipes.

There are some things I have cooked so far that were good and fun to try, but are not likely going into my "Go-To List".  These two things, however, got into that list immediately.  DELISH.

Somehow, I went back and forth between these two recipes to have them finish on time...Multi-tasking-Allie-in-the-kitchen is improving!

Almond Pollock
(just the cheap white fish from the grocery store - Alaskan Pollock)
For two fillets:

Melt 2 tbsp of margarine (I use Vegan Becel)

Combine on  a plate...
- 2 tbsp of flour, 1/2 tsp of paprika, 1/2 tsp of salt
Roll each fillet in mixture.  Place the fish in a pan and drizzle half of the margarine over top.  Broil for 10-15 min.

Sauce for fish:
Saute 1/4 cup of sliced almonds in other half of margarine.  Once brown, remove from heat.  Add a tbsp of lemon juice, 2 drops of hot sauce, 1/2 tbsp of some mixture of marjoram, parsley, and/or savory.

Creamy Coconut Broccoli Risotto
Quoted somewhere from June 2009 issue of Foods Matter

I halved this recipe for just Jon and I and we had a little leftover:

3 tbsp olive oil
1 large leek, sliced very finely
9 oz risotto (arborio) rice
1 3/4 coconut milk
2 1/2 cups of vegetable broth
2 large heads of broccoli
salt and pepper

Additions to use (which I did not have):  2 - 3 small green chillis, 3 oz toasted pine nuts, or roasted cashews

1.  Heat oil in a wide, flat pan and add the leek (and chillis, if using).  Fry gently for 8 minutes until softened.
2.  Add rice, stir around well and then add coconut milk and broth.  Stir well and bring to boil.  Simmer briskly for 15 - 20 minutes or until most of the liquid has been absorbed.
3.  While simmering, steam brocolli (cut into small florets) for 3 - 5 minutes - keep it still slightly crunchy.  Add broccoli to rice mixture once done. Pin It

No comments:

Post a Comment