1-2 Tbsp olive oil
1 medium onion, chopped
1 cloves garlic, chopped
1 quart chicken or veggie stock
1 large russet potato, peeled and cut into chunks
handfull parsley
Heat oil. Add onion. Cook till soft. Add garlic. After a minute, add other ingredients and bring to a boil. Cook about 20 minutes, till celery is soft but not mushy. Take 2 slotted spoonfuls out. Puree soup. Add back reserved celery.
Tuesday, December 3, 2019
Sunday, December 1, 2019
Tilapia Fish cakes
Preheat oven to 400
1 shallot if small, half if big
1 Tbsp Old Bay
1/4 oz parsley, chopped
12 oz tilapia filets
2 tsp fresh lemon juice
saltine crackers (about 1/2 sleeve or 1.8 oz)
2-3 Tbsp mayonaise
1 egg
Par filets dry; place on baking sheet and drizzle with 1 tsp olive oil. Roast 12-14 minutes to 145 degrees. Transfer to a plate to cool for 5-10 min.
Mince shallot. Chop parsley. Save some for garnish. Crush crackers. Mix ingredients, let set 5 min, and form 4 fish cakes. Fry 3-4 min per side in 2 tsp olive oil. Serve with lemon wedges
1 shallot if small, half if big
1 Tbsp Old Bay
1/4 oz parsley, chopped
12 oz tilapia filets
2 tsp fresh lemon juice
saltine crackers (about 1/2 sleeve or 1.8 oz)
2-3 Tbsp mayonaise
1 egg
Par filets dry; place on baking sheet and drizzle with 1 tsp olive oil. Roast 12-14 minutes to 145 degrees. Transfer to a plate to cool for 5-10 min.
Mince shallot. Chop parsley. Save some for garnish. Crush crackers. Mix ingredients, let set 5 min, and form 4 fish cakes. Fry 3-4 min per side in 2 tsp olive oil. Serve with lemon wedges
Salmon, green beans with tomato jam
7 oz green beans
1 shallot
3 cloves garlic
5 oz grape tomatoes
1/4 tsp red pepper flakes
2 salmon filets
3 oz white wine
4 Tbsp milk, cream, or evaporated milk
2 Tbsp butter
Heat oven to 400 degrees Trim beans. Peel and halve shallot. Mince half; thinly slice the other half. Halve grape tomatoes.
In a small pot, combine tomatoes, half the garlic, red pepper flakes and 2 Tbsp olive oil. Cover and simmer 15 min on medium low, until tomatoes are broken down. Increase heat to medium high 3 minutes more and crush with masher. Set aside
Place shallots and beans on cookie sheet. Toss with 1 tsp oil, salt,pepper, and remaining garlic. Roast 8-10 minutes till beans start to brown
Rinse salmon and pat dry. Heat 1 tsp oil in a pan. Add salmon and cook 4 min per side to 145 degrees. Wipe pan clean.
Heat 1 tsp oil in pan. Add shallots and wine, cook 1-2 minutes. Add milk and cook 1-2 minutes. Remove pan from heat and add butter
Serve beans topped with tomatoes and salmon with cream sauce on the side
1 shallot
3 cloves garlic
5 oz grape tomatoes
1/4 tsp red pepper flakes
2 salmon filets
3 oz white wine
4 Tbsp milk, cream, or evaporated milk
2 Tbsp butter
Heat oven to 400 degrees Trim beans. Peel and halve shallot. Mince half; thinly slice the other half. Halve grape tomatoes.
In a small pot, combine tomatoes, half the garlic, red pepper flakes and 2 Tbsp olive oil. Cover and simmer 15 min on medium low, until tomatoes are broken down. Increase heat to medium high 3 minutes more and crush with masher. Set aside
Place shallots and beans on cookie sheet. Toss with 1 tsp oil, salt,pepper, and remaining garlic. Roast 8-10 minutes till beans start to brown
Rinse salmon and pat dry. Heat 1 tsp oil in a pan. Add salmon and cook 4 min per side to 145 degrees. Wipe pan clean.
Heat 1 tsp oil in pan. Add shallots and wine, cook 1-2 minutes. Add milk and cook 1-2 minutes. Remove pan from heat and add butter
Serve beans topped with tomatoes and salmon with cream sauce on the side
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