#main dish

FISH STICKS

(From M/FoMT)

https://www.tasteofhome.com/recipes/parmesan-fish-sticks/

Ingredients:

• 1/3 cup all-purpose flour
• ½ teaspoon salt
• 1/8 to ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons garlic-herb seasoning blend
• 1 pound tilapia fillets
• Cooking spray

Directions:

1. Preheat oven to 450°. In a shallow bowl, mix flour, salt and pepper. In another bowl, whisk eggs. In a third bowl, toss bread crumbs with cheese and seasoning blend.
2. Cut fillets into 1-in.-wide strips. Dip fish in flour mixture to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
3. Place on a foil-lined baking sheet coated with cooking spray. Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until golden brown and fish just begins to flake easily with a fork.

SWEET POTATO CASSEROLE

(From M/FoMT)

https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945

Ingredients:

Filling:

• ½ stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
• 3 to 4 large sweet potatoes (about 1 ¾ pounds), peeled and cubed
• ½ cup milk
• ¼ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt
• 2 large eggs

Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• ½ stick (4 tablespoons) unsalted butter, melted
• ¼ teaspoon kosher salt
• ¾ cup chopped pecans

Directions:

1. For the sweet potatoes: Add 1 ¾ pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

BOUILLABAISSE

(From StH)

https://www.foodandwine.com/recipes/bouillabaisse

Ingredients:

Rouille

• One 3-inch piece of baguette, cut into ½-inch dice
• 3 tablespoons water
• 2 garlic cloves
• ½ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil

 Bouillabaisse

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 leeks, white and light green parts only, thinly sliced
• 1 onion, cut into ¼-inch dice
• 1 fennel bulb—fronds reserved, bulb cored and cut into ¼-inch dice
• 4 garlic cloves, 3 coarsely chopped
• 2 tomatoes, cut into ½-inch dice
• 2 bay leaves
• Pinch of saffron threads
• 2 tablespoons pastis or Pernod
• 5 cups store-bought fish stock
• One 2-pound live lobster
• Eight ½-inch-thick baguette slices, cut on the bias
• 3 Yukon Gold potatoes (1 ½ pounds), peeled and cut into ½-inch dice
• ¼ teaspoon cayenne pepper
• 2 dozen littleneck clams, scrubbed
• 1 pound monkfish, cut into sixteen 1 ½-inch pieces
• 1 pound skinless red snapper fillets, cut into sixteen 1 ½-inch pieces
• 1 pound skinless halibut fillet, cut into sixteen 1 ½-inch pieces

Directions:

1. In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
3. In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.
4. Bring a large pot of water to a boil. Add the lobster and cook until it turns bright red, about 4 minutes. Drain and rinse the lobster under cold water until cool enough to handle. Remove the tail, claw and knuckle meat and cut into 1-inch pieces.
5. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with the remaining whole garlic clove and drizzle lightly with olive oil.
6. Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the monkfish, cover and simmer for 2 minutes. Add the lobster, snapper and halibut, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.
7. Set a baguette toast in each of 8 shallow bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.

SAUTEED FISH WITH CREAM

(From StH)

https://www.eatwell101.com/pan-seared-salmon-recipe

Ingredients:

• 1 ½ pounds (700g) salmon fillets, with or without skin
• 3 large garlic cloves, minced
• ½ yellow onion, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained and sliced (reserve 2 tablespoons oil for the recipe)
• ¼ teaspoon paprika
• 1 cup (250ml) half and half (or mix half milk – half cream for a lighter cream)
• 1 tablespoon dried basil (or Italian seasoning)
• ¼ teaspoon crushed red pepper flakes
• ½ cup (125ml) vegetable stock (1 crumbled bouillon cube with ½ cup water)
• Salt and fresh cracked pepper, to taste

Directions:

1. Lightly season salmon fillets with salt and pepper. In a large non stick pan on medium heat, sear salmon fillets in 2 tablespoons oil, 2 – 3 minutes on each side. Remove salmon from the pan and set aside.
2. In the same skillet add 2 tablespoons oil reserved from the sun-dried tomatoes jar, saute onion, garlic, sun-dried tomatoes, paprika, red chili pepper flakes and dried basil for 1 minute until garlic fragrant.
3. Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Add half and half to the skillet and stir until a creamy sauce forms. Adjust seasoning with salt and pepper.
4. Add salmon back to the skillet and reheat for a few minutes. Sprinkle with fresh basil and serve over pasta, rice or bulgur. Enjoy!

MUSHROOM CURRY

(From AWL)

https://ministryofcurry.com/mushroom-masala/

Ingredients:

• 1 pound white mushrooms rinsed, dried and sliced
• 2 tablespoons ghee or neutral oil for vegan version
• 1 large yellow onion finely chopped
• 2 teaspoons ginger grated
• 2 teaspoons garlic minced
• ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
• ½ teaspoon ground turmeric
• ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
• ½ to 1 teaspoon garam masala
• 1 teaspoon kosher salt
• ⅓ cup cashews
• 1 tablespoon dried fenugreek leaves
• cilantro leaves chopped for garnish

Directions:

1. Soak cashews in ½ cup warm water for 10 minutes and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
2. Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds. Turn the Instant Pot off.
3. Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
4. Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

SUMMER MELON SALAD (Tomamelo Salad)

(From AWL)

https://sweetphi.com/summer-melon-salad/

Ingredients:

• ½ cup thinly sliced cucumber
• ½ cup cherry or grape tomatoes, sliced in half
• ¼ cup thinly sliced red onion
• 1 tbsp olive oil
• 2 tsp apple cider vinegar
• sea salt and black pepper to taste
• 3 cups cantaloupe, cubed or scooped with melon baller
• 2 tbsp fresh mint, lightly chopped
• 3 oz. feta cheese

For the dressing:

• 3 tbsp lime juice
• 1 tbsp maple syrup
• ½ tsp salt
• 1 tbsp olive oil

Directions:

1. Add cucumber, tomato, red onion, olive oil, apple cider vinegar, salt and pepper to a bowl and toss to combine. Set aside.
2. Prepare the dressing by adding lime juice maple syrup and salt to a bowl and whisk to combine.
3. Slowly add olive oil while constantly whisking to create an emulsion.
4. Add cantaloup to a large serving bowl and top with dressing. Gently toss to combine.
5. Incorporate the cucumber-tomato mixture (leaving excess liquid behind) and fresh mint by folding gently. Top with crumbled feta cheese and enjoy!

FISH STEW (”Best Soup”)

(From AWL)

https://www.simplyrecipes.com/recipes/fish_stew_with_ginger_and_tomatoes/

This game is making my life difficult with the recipes :P This is my best stab at “best stew” since it calls for 1. Fish 2. Root vegetables, and 3. some hybrid cops that have any 2 of potato, sweet potato, and carrot.

Ingredients:

• 4 small (15 ounces, 443 g) red potatoes
• 2 tablespoons olive oil
• 3 tablespoons finely grated fresh ginger
• 1 clove garlic, crushed
• 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes
• ½ teaspoon sugar
• ½ teaspoon salt, or more to taste
• ¼ teaspoon black pepper, or more to taste
• ¼ teaspoon crushed red pepper
• 3 cups (700 ml) chicken stock
• 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on)
• 2 tablespoons chopped fresh parsley

Directions:

1. Without peeling, slice the potatoes into ¼-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside.
2. Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow.
3. Add the potatoes and return the sauce to a boil. Simmer 2 minutes.
4. Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife.
5. Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.

FRIED BUCKWHEAT NOODLES (Fried Soba Noodles)

(From M/FoMT)

https://www.pccmarkets.com/recipe/soba-noodle-stir-fry/

Ingredients:

• 1 (9 ½-ounce) package soba noodles
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon molasses
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• ½ teaspoon white pepper (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons high-heat oil
• 1 (10-ounce) package firm tofu, cubed
• 2 (10-ounce) packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)

Directions:

1. Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.
2. In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.
3. Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.

Wholesome And Tasty Stuffed Cabbage Rolls Recipe

Recipe: https://www.diyncrafts.com/52129/food/recipes/wholesome-and-tasty-stuffed-cabbage-rolls-recipe

Chicken Fettuccine with Pesto Cream Sauce

directions:

General Tso’s Chicken

Ingredients:
(Chicken)
- 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
- 1 1/2 cups cornstarch
- ¼ cup salt
** Dan and I love our food salty, but some people might find ¼ cup to be too much. If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.
- 3 teaspoon freshly ground black pepper
- 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
- 5 dried red chilis, roughly chopped
- 2 tsp minced garlic
- Scallions, green parts thinly sliced, for garnish

(Marinade)
- 1 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 egg whites

(Sauce)
- ¼ cup chicken stock or broth
- 1 1/2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hoisin sauce
- 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
- 1 teaspoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch

 Steps:
(1) In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.
(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.
(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.
(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.
(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.
(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.
(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.
(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.
(9) Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.
(10) Garnish with chopped scallions. Serve with white rice and vegetables.

Four-Cheese Stuffed Shells

Servings: 8

Ingredients:

• 12-oz. box jumbo shells pasta
• 15-oz. container ricotta cheese
• 1 cup Muenster cheese, shredded
• ½ cup grated Parmesan cheese
• ½ cup Asiago medium cheese, shredded
• ½ cup flat-leaf parsley, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 28-oz. jar spaghetti sauce
• 1 cup Muenster cheese, shredded
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.  Cook the jumbo shells in boiling water 2-3 minutes short of package directions. Drain and rinse.

2. In a medium bowl, combine the ricotta cheese, 1 cup of Muenster cheese, ½ cup grated Parmesan cheese, Asiago cheese, parsley, salt and pepper. Mix well. Stuff a spoonful of the cheese mixture into each cooked shell. Place the stuffed shells cheese-side-up into the prepared baking dish. 

3. Evenly pour the spaghetti sauce over the stuffed shells. Top with 1 cup of shredded Muenster cheese and ¼ cup grated Parmesan cheese. Bake in the preheated oven for 50 minutes. Serve warm with garlic bread and green salad.

Pasta Al Forno

Yield: 6 servings

Ingredients

• 1 1/2 lbs mild italian sausage
• 2 (14.5 oz) cans petite diced tomatoes
• 4 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 1 (4 oz) stick butter
• 1/2 C + 2 tbsp all purpose flour
• 2 1/2 C whole milk
• ¼ tsp kosher salt
• pinch nutmeg
• 1 lb dry rigatoni, cooked
• 2 C mozzarella cheese, shredded

Instructions

1. Brown sausage until cooked through and drain off excess fat. Stir in tomatoes and garlic and bring to a simmer. Cook covered on low for at least 30 minutes, longer if time allows. Stir in basil just before assembly.
2. Make the bechamel by melting butter in a medium sized sauce pan. Stir the flour into the butter, adding more flour if needed to create a toothpaste-like consistency. Cook for 1 minute, stirring constantly.
3. Using a whisk, stir in milk and continue to stir until it comes to a boil and is thickened. Remove from heat and stir in salt and nutmeg.
4. In a large casserole dish (9x13" or bigger) place half of the pasta followed by half of the tomato sauce and bechamel. Top with 1 C of mozzarella cheese.
5. Repeat the layering one more time with the remaining ingredients.
6. Bake at 350° for about 45 minutes or until the sauce is bubbly and the cheese is browned.

Lighter Sesame Chicken

Serves 2

Ingredients:

• ½ cup brown rice
• ¼ cup honey
• 2 Tablespoons sesame seeds
• 2 Tablespoons soy sauce
• 1 garlic clove, minced
• 1 egg white
• 2 Tablespoons cornstarch
• 2 small chicken breasts (12oz), cut into 2″ pieces
• salt & pepper
• 1 Tablespoon vegetable oil
• 2 green onions, chopped
• 2 cups broccoli florets

Directions:

Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.

In a small saucepan, steam broccoli until crisp tender then set aside.
Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner.

Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

Cacio e pepe