Did you miss me?

I apologize for failing to update. I'm sure my throngs of fans have been weeping with anxious anticipation. Sorry to disappoint, but I have nothing fabulous to write about today either. I haven't done a whole lot of cooking lately, but I did cook for this past shabbos and will gladly share the recipes I made with all you.

I was having a vegetarian friend over along with two couples and decided a pareve lunch would be nice. The vegetarian friend eats fish, so that made things a lot simpler. My menu was simple: Minestrone soup, two types of fish, and cake. I had one couple bring a side dish and the other bring a salad. All in all, the meal turned out very nice.

For the minestrone, I tweaked it to leave out the veggies I don't like and added in veggies I DO like. So I left out the canned beans and green beans and added in acorn squash. I also left out the cheese, because my crock pot is still fleishig.

For the fish, I made a pan of salmon filets baked with dill, kosher salt, and pepper, along with a dijon dill dipping sauce. (This recipe is from Quick and Kosher by Jamie Gellar)

I also made my mother's tilapia recipe which would have been much better if it had been served hot. Fresh out of the oven it was incredible.

Tilapia cooked with dill and white wine:
  • Frozen Tilapia fillets (I used three bages of frozen tilapia, totaling about 12 fillets)
  • Margarine or butter
  • Fresh dill, chopped
  • 1-2 lemons
  • salt
  • pepper
  • onion powder
  • garlic powder
  • cayenne pepper (all seasonings should be sprinkled lightly. Don't go overboard with these seasonings.)
  • White wine
  1. Rinse tilapia under running water to soften and remove any ice crystals.
  2. place fillets in a 9x13 (or two) pan, sprayed with cooking spray.
  3. Take margarine or butter and place small dollops around the pan. There should be at least one small dollop on each fillet.
  4. Squeeze lemon(s) over fillets to sprinkle juice all around.
  5. Sprinkle dill all around fillets, then season with listed seasonings, using a light hand.
  6. Drizzle white wine around the pan, enough to ensure a thin layer on the bottom of the pan.
  7. Bake at 375 for 25-30 minutes until the Tilapia flakes when you try to take a little off with a fork. Serve hot (or cold. But better when served hot.)



The cake was a Duncan Heinz Dark Chocolate Cake Mix, made with a 15 ounce can of pumpkin puree and two eggs. Then I made my own chocolate icing which came out surprisingly light and delicious.

Chocolate Buttercream Frosting:
  • 1/2 Cup of butter/margarine
  • 1 Cup powdered sugar
  • 1/3 Cup cocoa powder
  • 1/2 tsp vanilla extract
  • Milk or Soy Milk
  1. Using a hand (or stand) mixer, cream the margarine.
  2. Add sugar, cocoa, and vanilla, and cream until incorporated.
  3. If the icing looks dry or too thick, add milk or soy milk about 1 tsp at a time until you get your desired consistency.


Th-th-th-that's all folks! Until we meet again. :)

Comments

Post a Comment

Popular posts from this blog

Strawberry Picking

Image
It's strawberry season, ladies and gents! Of course, it's almost over. And of course, while strawberry season comes to a close, I'm only just getting around to it. But yesterday I headed out to Baugher's Farm to pick them for myself.  I brought along my mom and my daughter, both of them first timers!  They basically just sat on the bench while I did all the labor, but they enjoyed the beautiful weather and the sprawling green landscape. As you can see, I got a decent amount.  Still, the pickin's were slimmer than I'd hoped. Since I don't cook or bake as much as I used to, what with this small, precious, demanding person who's entered my life, I figured I'd better freeze these babies for future use. I washed them, cut off the tops, dried them with paper towels, spread them out on a baking sheet, and stuck them in the freezer. In a little while, I'll take them out and seal them in a freezer bag. Supposedly, they&#
Read more
Ok, I was supposed to post by this past Sunday and didn't. Sorry to all of my avid readers! (All two of you.) Nothing very interesting has been going on. The challahs I baked a couple weeks ago came out delicious and I'm definitely going to make them again in a week or so. This time, though, I'm going to make them smaller so I can have more of them. In other news, my semester is soon to be over. I have my final next Thursday and today was my last day of class. Woot! Following this, I've got a few weeks with no school so I can hopefully get some more work hours in, or at least get some other things done in the free time. Then, on January 17th, it's off to Israel for my brother's wedding (which will be in B'nai B'rak on January 25th.) I went to the dress gemach last night and found a really gorgeous purple dress that looks very nice on me. I just need to get it taken out in the shoulders so I can move my arms. I was surprised how quickly and eas
Read more

Fudge!

Here's a little tidbit many of you may not know about me: when I was growing up, my parents gave mixed signals about kashrus. My father was pretty strict, but my mother tended to be a little lax. She would take me to non-kosher restaurants, like Hard Rock Cafe and Olive Garden, where we would both get salads. My mother would insist the croutons, eggs, tuna and parmesean cheese were okay. In addition to this, my mother used to buy Fudgery fudge. She had once looked at the bag of fudge mix that they use and had determined that it contained nothing inherently non-kosher. (I suppose that means it contained no lard or gelatin). Well, as a kid, I loved that fudge. In fact, it downright broke my heart when I realized it wasn't technically kosher. Ever since then, I've basically never had fudge again. All that is getting ready to change. I finally worked up the courage to consider, maybe, possibly, at some point in the future, making homemade fudge. It doesn't sound
Read more