Friday, October 7, 2011

Fish Curry

Fish Curry
Fish Curry

This is a very easy recipe. I used Swai fish, but you can use any firm white fish for this dish. It serves four people and takes about 30 minutes to make. I served it over rice.

4 fish fillets cut into 2 inch cubes
2 tablespoons olive oil
2 tablespoons lemon juice
1 medium onion chopped chunky
1 teaspoon chili powder
1 teaspoon mustard seed
2 teaspoons turmeric
2 teaspoons coriander
2 teaspoons minced garlic
4 bay leafs
2 teaspoons ginger paste
1/2 teaspoon red pepper
13.5 oz can of coconut milk plus 1/2 can of water

In a deep skillet saute onion in the olive oil until onions are clear. Add cubed fish and lemon juice cover and cook until fish is completely done. Add coconut milk and file the can 1/2 way with water and add to pan than stir. Add all other ingredients and simmer on low for 20 minutes. Serve over rice or add carrots and cubed white or sweet potatoes and eat it like a stew.

Saturday, October 1, 2011


It's been about 15 years since I've made homemade ravioli. I must say it's easier than you think and fun to do with your family.
The stuffing for the ravioli

1 pound ground hamburger
1/2 pound ground turkey
2 pounds ricotta cheese
1small onion chopped
2 cloves of garlic chopped
1 tablespoon of parsley
1 teaspoon of oregano
1 teaspoon of powder garlic
salt and pepper to taste
Brown the hamburger and turkey with the chopped onion and garlic. After browning the meat drain the fat off and add all other ingredients and mix well. Put the mixture in the refrigerator until you are ready for it.

The pasta

3 1/2 cups flour
4 large eggs
2 tablespoons of water
(I had to double this in order to get enough pasta dough)

Add all ingredients into a mixer until stiff and well blended. Divide the pasta dough into four pieces. Run the dough through your pasta roller until you get a nice thin sheet of pasta, then cut in half, this will be enough for the top and bottom of the ravioli. If you don't have a pasta roller you can roll it out by hand. Place the first flattened dough on the ravioli grid and add 1 flat tablespoon of the ravioli stuffing on top then put the remaining sheet of pasta on top and use the rolling pin to roll over the ravioli to cut into squares. Repeat the steps until you have used up all your ravioli stuffing. This makes about 96 Raviolis. I froze the raviolis in batches of 30 for future meals. When ready to eat the ravioli, boil water and add salt to the water, then add the ravioli's and boil for about 10 minutes.  You can use your favorite sauce or try my tomato sauce that I posted on a previous blog dated September 23rd for the Italian sausage.

Sunday, September 25, 2011

Grilled Halibut on a cedar plank

Ric and I had fun with this recipe we used Halibut because the wild salmon we like is now out of season. We also sliced tofu and marinaded in the same sauce for my mother because she is a vegetarian.

2 tablespoons olive oil
3 tablespoons of bourbon or whiskey
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1/2 tablespoon ground ginger
1/2 teaspoon of lemon juice
fresh ground pepper to taste
Mix all ingredients together and pour over the fish and marinate for at least 1 hour

2-pounds of halibut or salmon place on the cedar planks and grill for 8 to 10 minutes
1 cedar plank

Scalloped potato's
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped 
1/2 teaspoon nutmeg
2 pounds russet potatoes cut into 1/8 inch slices
salt and pepper to taste
1/2 cup Parmesan cheese

preheat oven to 375 degrees. In saucepan,
heat up the cream with the thyme, garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some Parmesan cheese. Repeat this 2 more times. Cover and bake for 45 minutes. You can remove the lid and bake for 5 more minutes to brown the top.

Grilled Romaine salad
One Romaine heart will serve 2 people so us as many as you need
Cut Romaine in half long ways and leave the stem on, this will hold the romaine together
place romaine on the grill cut side down just until it starts to brown and get those nice grill marks.
Place romaine on a serving dish cut side up and drizzle with olive oil and balsamic vinegar
Than sprinkle crumbled blue cheese over top. Yum!

This was an awesome meal.

Saturday, September 24, 2011


Today was an easy day for lunch we had left over curry chicken salad and the left over sausage and pasta for dinner. This saved me some money for a special dinner tomorrow with my my parents. See whats on the menu for tomorrow.

Friday, September 23, 2011


Italian Sausage
We love this dish and I always make to much. My Parents are coming over for dinner this Sunday and I made an extra batch of the sauce for my Mother because she is a vegetarian and I just left out the bacon in the sauce for her.

5 Italian sausage links
2 tablespoons of olive oil
3 strips of bacon cutup into pieces
1 medium onion chopped
2 cloves of garlic chopped
3 14oz. cans of diced tomatoes
3 tablespoons of honey
1 teaspoon of the following: powder oregano, oregano leaves, basil, rosemary
1/4 teaspoon of crushed red pepper
1 lb pasta of any kind (I used rigatoni)

In a large skillet add olive oil, onion and bacon saute until slightly browned than add garlic. Add diced tomatoes and other spices than honey. Simmer for 30 minutes. You can brown the sausage in a skillet or grill the sausage, than cut into 2 inch pieces and add to sauce. Boil the noodles following the directions on the package than add to sauce and enjoy. I have used spaghetti squash in place of the pasta before when I've been watching my carbs.
Serves 5
cost under $10.00


I made curry chicken salad with the left over chicken from last nights dinner. You can enjoy the chicken salad as a sandwich or put on top a salad. My husband loved it, well me too.

3 cups of cubed chicken
1/2 cup of mayonnaise ( I use mayo made with olive oil because it has 1/2 the calories and fat)
1/2 medium onion chopped
1/4 cup California raisins or you can use dried cranberries
1 teaspoon of curry powder
salt and pepper to taste and enjoy

Thursday, September 22, 2011

Learn to cook with what you have (Dinner 9/22/11)

Baked whole chicken with homemade stuffing and green beans.

6 cups of cubed bread (I used leftover hamburger buns)
1 tablespoon olive oil
1 medium onion
2 teaspoons sage
2 teaspoons celery salt ( I did not have any fresh celery )
1 strip of bacon for added flavor
1 cup of broth (I used leftover chicken and vegetabale broth that I had in the frig) or bouillon cubes can work

Saute onion and bacon with the olive oil in a frying pan. Cube the bread you have handy into 1 inch squares and season with sage and celery salt. Add the onion, bacon and broth then mix well. Remember to wash the bird first in cold water and then season with salt and pepper. Stuff the bird and cook by following the directions on the birds package for wieght and temperture.

I used frozen green beans and added a strip of bacon and a little water into a sauce pan and then steamed.