Asian Steamed Fish with Soy Sauce in Foil

Asian Steamed Fish with Soy Sauce in Foil is our family's favorite way to prepare fish . It's a great recipe for every day or special occasions. Thanks to Ron Lusano for this recipe.

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STEAMED FISH IN FOIL

Whole large fish with solid flesh (rock cod, striped bass, etc.) with head and tail left on

Bacon, about four strips

White onion, sliced

Green bell pepper, sliced (optional)

Tomatoes (optional)

Ginger, minced (optional)

Green onion, chopped

Soy sauce

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Clean and scale fish, then place in sheets of heavy duty aluminum foil which can be wrapped around and closed tightly. Set oven at 400 degrees. Put the fish in the oven.

Prepare the bacon now:  dice bacon strips and cook in small saucepan until crisp. Pour off the grease from the bacon, and save it.  After fish has cooked for about 10-15 minutes , open aluminum foil and  pour some of the bacon grease over fish . Immediately, garnish with sliced white onion, and optional ingredients: green pepper, ginger, and tomato, if used. 

Close up the aluminum foil tightly and cook a little longer. After about 5-10 minutes, as fish is nearly done,  garnish with crispy bacon bits and chopped green onion . Drizzle soy sauce over the fish. Close and steam a little longer, then serve on large platter. 

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Fresh and Easy Basil Tomato Salad with Fresh Mozzarella

Fresh and Easy Basil Tomato Salad with Fresh Mozzarella is my own recipe, adapted from a tasty and refreshing salad that I ordered in an Italian restaurant.

It's easy and healthy and great for a quick meal or as an addition to pot luck dinners.

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BASIL-TOMATO SALAD WITH FRESH MOZZARELLA

1 lb tomatoes (prefer Roma)


¼ to ½ cup chopped basil


3 tablespoons olive oil


Mozzarella (fresh mozzarella is best) or goat cheese, cut into small pieces


Salt and pepper to taste (usually ½ to 1-1/2 teaspoon)
Fresh and Easy Basil-Tomato Salad with Fresh Mozzarella can be served on grilled French bread (bruschetta) or pasta, or is delicious all by itself.

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Sauteed Dino Kale with Onions

Sautéed Dino Kale with Onions is a quick and easy way to have a simple and nutritious dinner in just a few minutes.

I like dino kale because of its firmness and strong flavor. Dino kale keeps well in the refrigerator crisper. 

Dino kale pairs well as a side dish with salmon, too. 

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SAUTÉED DINO KALE

Ingredients:

1 bunch dino kale, chopped

¼ red or white onion, chopped fine

2 tbsp olive oil

lemon juice

1/2 cup Trader Joe’s or other vegetable broth (NOT low-sodium)

Salt and pepper to taste

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Instructions:

Brown onions in olive oil until dark brown. Stir often to avoid burning. Add chopped kale and stir to mix onions in. Immediately add ½ cup of broth and stir. Cover and simmer for 4-5 minutes. Turn off heat, add seasoning and sprinkle with lemon juice . Serve hot.  


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New England Style White Clam Chowder

New England style white clam chowder is a meal in itself. Hot and delicious, it's a perfect accompaniment to French bread.

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NEW ENGLAND STYLE WHITE CLAM CHOWDER

Ingredients:

1-2 cans chopped clams

2 slices bacon, diced

1 cup finely chopped onion

1 tablespoon vegetable oil

3-4 potatoes cut into small squares (use light-skinned potatoes and do not peel)

3 cups water

1 cup milk

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Instructions:

In a dutch oven or large pot, fry the bacon until it is crisp. Remove from pot and fry the chopped onion in a little vegetable oil until clear. Add the cut-up potatoes and the bacon back now. Drain the liquid from the canned clams and reserve. Add the clams to the pot. Add the water and reserved clam juice, and simmer for 1/2 hour or until the potatoes are tender. Add the milk and simmer 5 minutes. DO NOT ALLOW TO BOIL after the milk is added. 

Season with additional salt and pepper, if necessary. Serve hot with crackers or French bread.

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Crunchy Broccoli Salad with Bacon and Raisins

Crunchy Broccoli Salad with Bacon and Raisins is everybody's favorite pot luck dish. This recipe is adapted from a coworker's dish.

So easy and nutritious!

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BROCCOLI SALAD

Salad Ingredients:

2 heads broccoli flowerets (bite size)

½ cup red onions, chopped

½ cup or more bacon bits (chop bacon and fry crispy)

½ cup raisins

½ cup peanuts, whole or chopped

Allergy Warning: Contains peanuts! Adjust recipe as necessary to eliminate or substitute for peanuts.

Dressing Ingredients:

1 cup mayonnaise

2 tablespoons red wine vinegar

½ cup sugar or sugar substitute

2 teaspoons curry powder

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Instructions:

Combine broccoli, red onions and raisins in large bowl. In small bowl combine mayo, vinegar, sugar and curry powder. Mix well. Pour over broccoli and refrigerate overnight (or for a few hours). Just before serving stir in peanuts (if used) and bacon.

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Mediterranean Tabbouleh Salad (Couscous)

Mediterranean Tabbouleh Salad (Couscous) is a fresh and easy healthy menu option. 

However,  couscous is derived from wheat, so is not safe for gluten-free diets. Quinoa is a good substitute for the bulgur wheat in couscous.

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TABOULEH SALAD (COUSCOUS) 

1 pkg Middle East couscous (bulgur wheat), or quinoa, prepared according to package directions.

Turn off heat and stir in a little olive oil to separate grains—allow to cool!

Allergy warning! Couscous or bulgur wheat is NOT gluten-free. Some people find that quinoa is a good gluten-free substitute for couscous.

Have ready:

4-6 tablespoons olive oil

1/3 cup fresh lemon juice (approximately 1 large lemon)

Mix cooked couscous in large bowl with the olive oil and lemon juice and:

2-3 diced romano tomatoes

3 minced green onions (w/stalks)

½ to 1 minced cucumber

½ minced green pepper

1 teaspoon mint, minced (optional)

1 cup parsley, minced (can combine with Italian-style parsley)

Minced zucchini (optional)


Mix all ingredients well. Add salt and pepper to taste, or more lemon juice or olive oil if desired. Refrigerate before eating. Some recipes call for added feta cheese.

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Favorite Avocado Tomatillo Green Salsa

Favorite Avocado-Tomatillo green salsa is one that I adapted from a favorite book called "The Great Salsa Book" that I purchased to learn about making salsa.

This particular recipe has become my family's favorite green salsa. We love it, and it's easy to prepare.

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AVOCADO-TOMATILLO SALSA

1 lb tomatillos (about 15), husked, rinsed, and roughly chopped

1 avocado, peeled, pitted, and roughly chopped

Be sure avocado is soft to thumb pressure when selecting from grocery

1 serrano (or jalapeno) chile with seeds, chopped roughly

¾ cup fresh cilantro leaves (1 bunch), chopped well (discard long stems)

¼ onion, chopped

2 tablespoons fresh lime juice

1 teaspoon salt


Mix all ingredients in a food processor or blender and chop until blended into a paste with no large chunks.

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