Saturday, June 30, 2012

Easy "Oh Yes" Ono Fish

2 filets Hawaiaan Ono fish, about 3/4 to 1" thick
2 T olive oil
2T butter
balsamic vinegar
salt, pepper, garlic powder

Select a skillet that is fairly flat, has a lid, and can go in the oven. Preheat over to 350 degrees. Heat olive oil and butter in the skillet. Rinse fish and pat dry, season with salt, pepper, and garlic salt. When oil and butter are hot and bubbly, drop in the fish filets. Wait until you can see white about 1/8" thick near the bottom. Flip the fish only once, cover the pot, and put it in the oven for about 6 1/2 minutes. Remove and check for doneness. If not done, pop it in again but watch carefully. It can also finish cooking in the hot covered pan. Just before serving put a spash of balsamic vinegar on the top.

Great with rice and sliced pineapple or mango chutney. OR alternately, good with sauteed spinach and topped with some sauteed cherry tomatoes & slivered almonds. This is my quick go-to fish that can be made a gazillion ways.

Saturday, June 23, 2012

Easy Asian Inspired Broccoli

1 head of broccoli, sliced into florets
3 cloves garlic minced
1 inch fresh ginger peeled and chopped
1 T olive oil
1 T toasted sesame oil
3 T soy sauce
1 T rice wine vinegar

Steam broccoli or microwave in a sealed container with a little water in the bottom for three minutes.

Heat olive and sesame oils in a pan over medium high. If necessary add a little more of the oils to coat the bottom of the pain. Add the garlic, ginger, and broccoli, and stir fry till garlic and ginger are cooked nad broccoli begins to brown a tiny bit. Add the rest and stir around a bit till coated. Great right away or as a leftover.

Friday, June 15, 2012

Easy Shrimp & Vegetable Curry

2 cans coconut milk
1 brick of golden curry paste (1 package) found in the asian food section of the grocery store

2 large carrots peeled and sliced thin on diagonal
3 medium red potatoes, washed and cubed
1 medium vidalia or sweet onion cut into 1" sized pieces
4 cloves garlic diced
1 1/2 cups sliced mushrooms

1 c cooked shrimp or chicken
1/2 cup snap peas, chopped into bite sized pieces
1/3 c cooked garbanzo beans
3 T fresh chopped basil

olive oil

Steam potatoes and carrots on stovetop or put in a microwave safe container with a little water in the bottom and zap for three minutes.

Meanwhile heat olive oil and saute onions till a bit translucent. Add garlic and mushrooms and saute till they are cooked but not soggy. Mix in the coconut milk and curry brick and break up the curry till it is dissolved. Add steamed carrots and potatoes. Bring to a boil for a few minutes, then reduce to a simmer. Add shrimp, snap peas, beans and basil. Add extra water to get the sauce to the consistency you like, and to be enough to cover everything. I added about a cup and a half. Simmer for five to ten minutes on low to get flavors to blend, then serve plain of coconut rice. The leftovers are even better!

This can be made with chicken or just plain veggies if you like.