Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts

Friday, July 1, 2016

Oven Poached Halibut with Spinach, Parsley, and Capers

 

Living at the beach we have some fabulous opportunities to get our little hands on fresh fish.  I mean really fresh.  Like walk across the street, drop a line, and fish.  The other option is driving 2 minutes to the boat docks and buying from our local fishermen and women.  If that does not work, then we can walk across the dock and buy from our local seafood vendor.  Yeah, we have a lot of ways to buy and fish for, well, FISH.

It won't come as a surprise then that you may find a fishy tale or two here once in a while or a few recipes that include fish.  This recipe was me messing around with a bunch of spinach I had sitting and giving me the stink eye.  I buy spinach and sometimes it gets shoved to the back of the fridge and I forget about it.  Not today buddy!  Get your spinach and halibut and let's start cooking.




Halibut can be expensive.  If you need to use another fish that's okay but keep in mind that halibut also is a mild-flavored fish.  Using a fishier type fish might alter the flavor of the dish slightly.  Little things to keep in the back of your mind when you start changing recipes.

I usually buy 1.5 pounds of fish to feed the 3-4 adult people in my family.  This leaves enough for a small portion as leftovers for the next day.  I don't eat the fish but I don't mind making it for my family.

I served the fish with a curry sauce I made. I will include the recipe.  I had leftover coconut milk and hated to waste it.  I believe the fish and sauce worked well together.



The above picture is before I baked it and the below picture is afterward.  I poached the fish in coconut milk. This process makes the fish creamy.  I don't like when my fish is overcooked and dried out.


There's a close up of the curry sauce. The green spinach topping is filled with flavor and goodness.


Oven Poached Halibut with Spinach, Parsley, and Capers 

1 can of coconut full-fat milk (use 1/2 here and 1/2 for sauce recipe below)
1-2 lbs. of fresh halibut
1 1/2 cup diced fresh spinach
zest of 1 lemon (save a bit for curry sauce)
2 tablespoons capers, rinsed and left whole
2 teaspoons melted Ghee or your favorite cooking oil
1/4 green onion
2 tablespoons fresh parsley


This curry sauce might frustrate some because it's not EXACTLY measured.  Sauces are touchy and they need to be made with finesse.  For me, it's a lot of add and taste.

Curry Sauce:

1/2 can coconut milk
pinch of fresh parsley
pinch of salt
1-2 teaspoons yellow curry
extra zest of lemon from above (1/2 teaspoon)
lemon juice to taste
cayenne to taste--this goes a long way, start with a dash
about 20 raw capers, minced well

1.  Using an ovenproof baking dish (mine is a vintage Le Creuset), pour in 1/2 can of coconut milk. Add fish.  I usually remove the skin.  I also will cut the fish up into the portions beforehand. This is optional.

2. In a medium bowl, combine the remaining ingredients. Position this over the fish.

3.  Bake for 20-25 minutes.  The fish will release juice and thin the sauce.  This is the poaching juice that will keep your fish from drying out.

4.  While fish is cooking, prepare the sauce.  Over a stovetop in a small pan, combine sauce ingredients.  Bring to a boil and then reduce heat and simmer.  Serve with fish.

NOTE:  I pooled the curry sauce on the bottom of a small plate and then gently laid the fish with spinach topping in the middle.  If you are not careful with plating you could end up with quite a messy dish.  Just go slow and your presentation with be excellent.


Tuesday, May 13, 2014

Spinach and Artichoke Dip


Yesterday was Mother's Day.  I had a splendid time with my family doing and going all day long.

We woke up early to hit the Farmer's Market in downtown Annapolis.  While downtown we stopped for coffee and crepes.  OH BOY were  THEY GOOD!  

I met a gentleman at his milk booth.  I was advised by the Italian bread man to go and get some freshly homemade butter.  In his opinion, it was the best.  I made my way around to the booths and stopped to talk to the Nice man.  You see, his farm is called Nice Farms Creamery.  He was young and enthusiastic about what he was doing.  He explained to me that the butter had been made that morning at around 2:30 am.  The milk had been milked yesterday from 30+ cows on his property, the cream separated in house and used to make the butter.  He had me at butter!  I went on to purchase a gallon of grass-fed beef milk. 

He took great measures to explain to me just how to drink his milk.  I needed to shake it before pouring each glass.  He also mentioned the color and possible taste variation due to his cows being grass-fed. The milk was a light yellow.  As for the taste, it was fantastic!  Cory said it reminded him of milk he drank as a kid.  

I am happy to have a local farmer that can provide our family with milk and butter. He is just over the bridge (Bay Bridge) from our home. I am able to get his goods at two different Farmer Market's in the Annapolis area.

I feel good about supporting local farmers in our area because they provide a valuable service to our community.

The day took us next to get new tires for our car.  FUN, huh?  Sometimes, despite a holiday, we still need to do everyday things.  The day before Cory took the car in for an oil change and the tires to be rotated.  The oil change was quick.  The tire rotation was an issue.  Our tires on the front were wearing good on the outside but the inside tread was rotted in parts.  We learned that our car, which is a 2008, was sold to us with 2002 tires!  UM, how does this happen?  


Our car was not safe to drive.  Cory immediately made an appointment for Sunday.  I think he felt bad because it was on Mother's Day but it did not bother me.  We were able to spend a few hours together while the kids were at home.  It was Finnley's nap time, Rye was studying, Drake was sleeping and Isabella was watching her favorite show.  

The day was proving to be beautiful. The temperatures stayed at around 75 degrees, the sun was shining and we had the whole day before us. As a group, we decided to head to the beach. Oh, we do love the sand and water.

I love watching the waves hit the shore and to hear the kids laughing as they splash and swim. Our two little kids are growing up with sand in their toes...and hair...and belly buttons...and everywhere. This makes me happy.

We returned home and watched a movie. I can't say that Phenomena was the best movie to watch on Mother's Day but it was a good movie. A true story about a mother who is forced to give her son up for adoption and the process of her discovering who he became. I don't want to give too much away.  The beginning is sad but by the end you are left with some sadness but a sense that this Mother felt that everything had come full circle.

It was lunch time and we were all hungry. I decided that I wanted to make something that featured the flavors of lemon and ricotta. I see these recipes everywhere and the flavor combination has my mouth watering with each picture that I come across. We made this recipe HERE for Lemon Ricotta Cheese Stuffed French Toast Crepes by Half Baked Harvest. They were delicious!

My day was perfect.  I enjoyed the time spent with my kids and husband.  I love how relaxed the day proved to be despite how busy we were.    




Our day ended with my favorite dip.  I love the combination of spinach and artichoke together.  I have tried a ton of recipes and for some reason they don't always taste great to me.

I decided that I needed to make my own.  I am looking for a lot of artichoke heart pieces--not just a small bit here or there.  I want to see the spinach.  I definitely want to taste the cheese.   The ingredients are all the same that you will find with any spinach and artichoke recipe but the amounts used for each recipe will vary.  This is how you attain the preferred flavor and texture that we are all looking for.

Honestly, I just want a powerful punch of flavor with each bite.  This recipe provides that for me and I hope that it does the same for you.  It is just as good warmed up the next day or prepared in a crock-pot to be served at a company party or friend gathering.

The key is to use the best ingredients that you can find.  I use a parmesan cheese that has been aged for 24 months.  It has a sharp and poignant flavor and smell.  I use fresh spinach.  I use fresh garlic.

By all means use the ingredients that you can find, just know, that the ingredients in any recipe can make or break any recipe.  

Enjoy this cheesy dip!



Spinach and Artichoke Dip

1-8oz package of cream cheese, soft
1/3 cup grated parmesan cheese
1/2  cup grated mozzarella cheese for dip
1/2 cup grated mozzarella for topping
1/4 cup sour cream
1-12 oz jar of marinated artichoke hearts, drained
1 cup fresh baby spinach leaves
1 garlic clove, minced
1/2 teaspoon salt
dash of pepper

1.  Preheat oven to 350.  Spray the inside of a 7X11 or equivalent baking dish.

2.  Add all of the ingredients to a medium size bowl and mix well.

3.  Add mixture to baking dish and top with remaining mozzarella cheese.  Cover with foil.

4.  Bake dip for 30 minutes or until bubbly and edges are brown (see photo above).

5.  Serve with your favorite tortilla chips, pita chips, toasted bread rounds or crackers.

Written by Sherron Watson



Wednesday, October 9, 2013

Spinach Salad with Warm Bacon Dressing



Have you missed me?  I missed you very much and I hope to be back on a regular schedule of sharing recipes and updates a little more frequently than I have this past year.

I have been a little busy with Finnley and family.  Our little bundle of joy arrived 3 weeks early and she is such a joy to have in our lives.  With each child I always wonder if I will have enough... enough love and time, to share with one more little person.  I am amazed at how the universe seems to make room in your life for both--time and love--to be shared in abundance.



I had been on bed rest for the prior two weeks due to pre-eclampsia.  I was ready to have Finnley with our family at home in our arms.  On Thursday (9-19) I went to the doctor and with my current high blood pressure symptoms they told me I needed to be back at the hospital at 5pm--we were having a baby!

I thought I was ready--and I was--but then I felt not ready...LOL For a brief moment I was scared, nervous and excited all at the same time. I just wanted to hold her in my arms and kiss her sweet cheeks. I wanted to know that everything was okay. I needed to hear her cry and feel her next to me.

14 hours later she came into the world and we were all thrilled. She weighed 6lbs. 2 oz. and measured 18 inches long. Her little legs never stopped kicking--just like when she was inside of me. The nurses all joked that she might be a soccer player or dancer.

I stayed in the hospital for two days and came home full of energy. With the help of my hubby and older kids we have managed to get plenty of sleep and rest. I am anxious to get back to a schedule and start exercising again.


I gained 23 pounds during this pregnancy and have lost most of it...I am down to the final 8 pounds.  I have to think that my gluten free diet helped with the weight gain and also with the weight loss after she was born.  My other pregnancies I gained 50 pounds and it took me a long time to drop the weight.





One thing that I have been better about this time around is drinking lots of water. I have also increased the amount of vegetables and protein that I am eating.  I still indulge in a gluten free snack or treat once in a while but only on rare occasions.

My Mom makes a wonderful warm spinach salad with bacon dressing that I remember as a young adult. She still makes this for special occasions. Well, I think this is a special occasion and I made it this past week. I added a few of my own additions, like the apple pieces and toasted almond slivers, but that is because I wanted to add some crunch and a bit of sweetness to the tart dressing.

I want to say thank you to everyone that has continued to support this blog and follow along the past two years.  It has been a joy to share recipes, memories and photographs with each of you.  I will do my best to keep posting but my number one priority is and will always be my family.  This precious time I have with my new baby will go by so fast that I want to cherish each moment, each smell, every kiss and sweet smile that she choses to share with me.  



Recipe:  Spinach Salad with Warm Bacon Dressing

1 Large container of spinach
3 hard boiled eggs, diced small or sliced
6 slices of bacon, diced and fried
1/4 cup of red onion, chopped small
1 small red apple, chopped small
1/4 cup toasted almonds or pecans

Dressing:

grease of fried bacon
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons of honey
salt and pepper to taste

Have bacon fried and eggs boiled.

In a large skillet with the bacon grease and heat turned off, add the dressing ingredients. With a whisk, blend well.  If the bacon grease has become solid, then warm until just melted.  When the grease gets too hot it will wilt your spinach.  The flavor will be the same but presentation may not be appealing.

 You want the dressing warm, not hot.

Right before you are ready to serve, toss the spinach with the warm dressing. It takes just a minute for the dressing and bacon dressing to be tossed together.  Do not turn the heat on for this or you will end up sautéing your salad.

Add the remaining ingredients to your salad and serve immediately.






Wednesday, November 7, 2012

Chicken Florentine, Individual Portions


 I found these cute little ramekins at Target right before Halloween. I had planned on using them for a recipe to be featured in the magazine I write for but totally forgot about them.

This would and will not be the first time I forget about a prop that I have purchased…LOL

My house is full of odd plates, bowls and silverware.  Nothing really matches and I rarely have more than two of any one thing.

It's a bit eclectic come dinner time.  I try to stick to basic white when it comes time to buy sets of bowls and plates in large numbers.  This makes the addition of all of my little mismatched dishes work in perfect harmony.

I have made this recipe before from the 2009 edition of Cooks Country magazine and it turns out great every time.

I decided I would make it again but do them in the ramekins.  It worked great and made cleanup so much easier.  Leftovers were a piece of cake.  All I did was cover them up with Saran Wrap and refrigerate. The kids could microwave the leftovers without any issues.

I served mine in the ramekin with a salad on the side of a large plate.  For the purpose of pictures and so that you could easily see the combination of chicken, spinach and sauce, I spread it out on a plate below.


When you finally add the ramekins to be broiled, remember that everything is already cooked.  All you are doing when you add it to the oven is melting the cheese.  The reason this is important to know is because you are working with a cream based sauce and over cooking it can cause it to break down and get runny.  It still taste really good, just not as creamy.

There are lots of recipes that can be made into individualized portions.  Some of my favorites are lasagna, shepherds pie and eggplant parmesan.

Do you have a delicious dish that you like to make in single portions?  If so, leave a comment below and share. I am always looking for new ideas of great recipes.

Recipe: Chicken Florentine
Makes 8 individual sized portions

2 tablespoons olive oil
8 cups of fresh spinach, washed and dry
4 cups of cooked chicken, cubed
1/4 cup of onion, finely diced
2 garlic cloves, minced
1 1/4 cups chicken broth
1 1/4 cups of water
1 cup of heavy cream
6 tablespoons of grated parmesan cheese
1 teaspoon of grated lemon zest
1 teaspoon of lemon juice

Use a cookie sheet to line your 8 ramekins together. This makes it easier to transfer in and out of the oven.

In the bottom of each ramekin, add chicken.  See photo.


In a large sauce pan, heat olive oil and add spinach.  Toss for 2-3 minutes until wilted.  Add the spinach to the ramekins on top of the chicken.  See photo.


In a saucepan, a bit more olive oil and saute onion and garlic.  Add broth, cream and water.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Sauce should start to get thicker the longer it has simmered. Ideally you want about one cup of reduced broth/water/cream sauce.

Remove from heat once desired thickness has been reached and stir in 4 tablespoons of grated parmesan cheese, lemon zest and juice.

Add the sauce to the top of each ramekin, over the spinach.

Add the remaining Parmesan Cheese to each cup.


Turn oven to broil.  Add cookie sheet with ramekins and broil for 3 minutes or until cheese is melted.

Serve immediately or pour onto plates and serve.







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