We are not restaurant cooks. NOTHING I make once I make again. I can confidently say that about everything that I put my hands into that will eventually get eaten.
The following is the initial e-mail between Sarah and I. I’m giving her the recipes shot through the narrow hole in MasterCook that allows that sort of thing.
From time to time you’ll see a “Coborn’s” reference. Coborn’s Delivers is an online grocery delivery service in the Minneapolis metropolitan area. We use this service for basic ingredients. I do so highly recommend saving yourself time and your Hungry Families $ by using a service that delivers.
Lund’s is a “high end” grocer. They have a cornucopia of fresh, local and organic produce and Alaskan seafood.
Subject: RE: What’s Cooking the Week!!
From: Beth Wright
To: ‘Sarah Lang’
Date Sent: 8/6/2012 9:40:20 PM
Bring your own mandoline or ask Mel. Yes, just completed Coborn’s order. I’ll send you what you’ll want to pick up. Ask Melissa about the time. Do you have her email?
From: Sarah Lang [mailto:sarahlang1023@yahoo.com]
Sent: Monday, August 06, 2012 8:37 PM
To: chefbeth@bethandthebiscuit.com
Subject: Re: What’s Cooking the Week!!
Wow what a menu! I’m excited and up for the challenge! Do the O’Hallorans have a mandolin? Did you order from Coburn’s? Please let me know what I need to buy at Lunds. Would it be ok if I arrive at the O’Hallorans at 8am? Thanks Beth!
________________________________________
From: Beth Wright <chefbeth@bethandthebiscuit.com>;
To: <sarahlang1023@yahoo.com>;
Subject: What’s Cooking the Week!!
Sent: Mon, Aug 6, 2012 11:56:49 PM
Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,
toasted almonds and quinoa, with Mason jar Mint Limeade
Romesco Chicken on Zucchini linguine; Boneless, skinless chicken breast
with toasted almonds and Parmesan cheese, on a bed of slender zucchini
on top of a sauce of bell peppers, tomatoes and garlic (NO GARLIC), with
blackberry-grape sundaes with vanilla ice cream.
Honey-Lime Chicken Fajitas with Roasted Salsa Verde and Grilled Fresh
Corn with spicy lime dressing, and watermelon salad.
Whew!! This will be a big one for you this week!! I’ve not pulled any
punches. You’ll be alone and struttin your stuff! B.
* Exported from MasterCook *
Fish Fillets with Pineapple-Jalapeño Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Sauces, dressings
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salsa
1 small ripe pineapple
1/4 cup minced scallions
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice
2 tablespoon minced fresh jalapeño pepper (about 1 large)
1/4 teaspoon salt
Freshly ground pepper to taste
Fish
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
1 pound catfish — tilapia, haddock or other white fish (we’ll use halibut) fillets (see Notes), cut into 4 portions
1 tablespoon extra-virgin olive oil
Preparation
1.To prepare salsa: Cut the top and skin off pineapple, remove the eyes
and core. Finely dice the pineapple (you will have about 4 cups diced
pineapple) and place in a medium bowl. Add scallions, cilantro, lime
juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and
pepper. Serve immediately or cover and refrigerate for about 1 hour to
allow flavors to blend.
2.To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon
pepper in a shallow dish; thoroughly dredge fillets (discard any
leftover flour).
3.Heat oil in a large nonstick skillet over medium-high heat. Add the
fish, working in batches if necessary, and cook until lightly browned
and just opaque in the center, 3 to 4 minutes per side. Serve each
portion of fish with about 1/4 cup salsa each.
Nutrition
Per serving : 192 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 43 mg
Cholesterol; 14 g Carbohydrates; 13 g Protein; 1 g Fiber; 405 mg Sodium;
305 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 1/2 fat
Description:
“Mid-Summer FM Menu Special 2012”
Cuisine:
“Summer”
Source:
“From EatingWell: July/August 2011”
Start to Finish Time:
“0:35”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 240 Calories; 7g Fat (26.6%
calories from fat); 20g Protein; 24g Carbohydrate; 2g Dietary Fiber;
66mg Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2
Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.
Serving Ideas : Serve simple sautéed fish fillets with jalapeno-spiked
pineapple salsa for a Caribbean-inspired meal. Serve with black beans
and brown rice.
Sautéed Halibut with Pineapple & Jalapeno Salsa, with green beans,
toasted almonds and quinoa, with Mason jar Mint Limeade
NOTES : Tips & Notes
•Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 1
day.
• Notes: Catfish: Look for U.S. farmed catfish—it’s sustainably raised
in non-polluting inland ponds and fed a mostly vegetarian diet.
• Tilapia: U.S. farmed tilapia is the considered the best choice—it’s
raised in closed-farming systems that protect the surrounding
environment. Central and South American tilapia is considered a good
alternative. Avoid farmed tilapia from China and Taiwan—where the fish
farming pollutes the surrounding environment.
• Haddock (Scrod): To get the best choice for the environment, ask for
U.S. Atlantic “hook-and-line-caught” haddock—this method causes the
least damage to the sea floor and has the least bycatch.
* Exported from MasterCook *
Green Beans with Toasted Walnuts and Quinoa
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Sides, Vegetable
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dry Quinoa(prepare to package directions)
1 pound fresh Green Beans — washed and trim ends
a few pinches of fine Sea Salt
1/4 cup toasted Walnuts (see notes)
drizzle of Walnut Oil
a few ounces crumbled Blue Cheese
Toppings
Have extra nuts handy for topping each serving.
Method
Nuts
•Pre heat oven to 350 degrees F with the rack in the middle. For such a
small amount you can use a toaster oven, I always make a Big Batc
though. Toast nuts for about 10 minutes or until slightly browned and
fragrant.
•Prepare your quinoa and fluff with a fork.
Green Beans
•Fill a large pot 3/4 full with water. Add a few pinches of salt and
bring to a rolling boil. Prepare an ice bath full of water to dunk beans
in when they have finished cooking. This will set the color and keep
them crisp.
•Add the beans to the water and make sure they are fully submerged, add
some more warm water if needed. Boil beans over medium high heat for
about 2 minutes. They should be bright green and tender enough to be
speared with a fork.
•Drain beans in a colander and immediately put them into the ice bath.
Swish them around in the bath until cool. Remove, and blot with a clean
dish towel to remove dampness.
Assembly
•Chop beans into little bite sized pieces. Toss with oil and nuts and
some blue cheese. Serve over a bed of quinoa. Top with each serving with
extra nuts and cheese.
•Serve at any temperature.
Description:
“Mid-Summer FM Menu Special 2012”
Cuisine:
“Summer”
Copyright:
“Copyright © 2009 Marla Meridith {FamilyFreshCooking.com}. All Rights
Reserved”
Start to Finish Time:
“0:25”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .
NOTES : Notes
•I toast a pound of nuts at a time. Store them in an airtight bag in the
fridge, this way they stay fresh and you can use them for anything at
any time.
•I use [red quinoa| here. Use any color you have on hand. My favorites
are the red and black. They stay a bit more firm and to me have a bit
more of a nutty flavor.
•If you cannot find walnut oil, olive oil will be a great substitution.
So would any other nut oil. Unrefined Coconut Oil would be tasty too.
* Exported from MasterCook *
Mint Limeade
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverage
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
1 1/2 cups water
1 lime — cut in wedges
6 mint leaves
1 1/2 cups lime juice
1/2 cup lemon juice
Bring 1 1/2 cups each sugar and water to a simmer, stirring until
dissolved. Let cool.
Muddle 2 lime wedges and some mint leaves in the bottom of a mason jar.
Mix the sugar syrup, 2 cups water, 1 1/2 cups lime juice and 1/2 cup
lemon juice in the mason jar.
Direct the drinker to add ice!
Cuisine:
“Summer”
Source:
“Food Network Magazine 1,000 easy Recipes Super Fun Food for Everyday”
– – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 304 Calories; trace Fat (0.1%
calories from fat); trace Protein; 79g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit;
5 Other Carbohydrates.
* Exported from MasterCook *
Honey-Lime Chicken Fajitas with Roasted Salsa Verde
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tomatillo — husked, quartered
1 cup poblano pepper — seeded and chopped
1/2 cup onion — chopped
2 tablespoons jalapeno — seeded, chopped,
3 cloves garlic
1/4 cup fresh cilantro — chopped
1 tablespoon fresh lime juice
Marinade
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup garlic — minced
1/2 teaspoon cayenne
1 1/2 pounds chicken breast, no skin, no bone, R-T-C
Grill:
16 6″ flour tortilla — brushed with oil
2 cups queso fresco
Place a 2 qt. baking dish inside the oven; preheat oven to 500°.
Toss tomatillos, poblano, onion, jalapeno, and garlic cloves with oil in
a bowl. Transfer to preheated baking dish and roast until tender, 15
minutes.
Pulse vegetables in a food processor with cilantro, 1 T. lime juice,
salt, and pepper to blend; if thick, add water as needed.
Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt, and
pepper together in a measuring cup. Pour marinade over chicken in a
resealable plastic bag and marinate in refrigerator for 30 minutes;
preheat grill to medium. Remove chicken from marinade and grill to an
internal temperature to 165°, about 6 minutes per side, brushing with
marinade every few minutes. Allow chicken to rest 5 minutes, then slice
into strips. Reduce grill to low.
Grill tortillas 1 minutes, flip over, and sprinkle with cheese. Cook
until cheese is melted, about 1 minute.
Description:
“Spring Menu Special April 2012”
Cuisine:
“Spring”
Source:
“Cuisine @ Home June 2008, pg. 9”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 1365 Calories; 30g Fat (19.9%
calories from fat); 72g Protein; 201g Carbohydrate; 11g Dietary Fiber;
122mg Cholesterol; 1549mg Sodium. Exchanges: 10 1/2 Grain(Starch); 6
Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Grilled Fresh Corn in Spicy Lime Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sided, Grains Sides, Vegetable
Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears fresh corn — shucked
2 teaspoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon hot sauce
1/4 cup cilantro
2 teaspoons jalapeno — seeded, minced.
1/2 teaspoon sugar
salt and pepper — to taste
queso fresco — crumbled.
Preheat grill to medium. If roasting corn kernels, add a little oil to
a nonstick skillet and add corn.
Coat corn with oil and grill until lightly charred, turning frequently,
10 – 15 minutes, or toss and stir in skillet until charred a bit.
Whisk lime juice, hot sauce. cilantro, jalapeno, sugar, salt, and
pepper together in a bowl while corn grills. Allow corn to cool
slightly, then slice kernels off cob and toss in dressing to coat. Or
toss pan-roasted corn with dressing in a container. Garnish with
cheese.
Description:
“Spring Menu Special April 2012”
Cuisine:
“Spring”
Source:
“Cuisine @ Home June 2008, pg. 9”
Yield:
“1 cup”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 106 Calories; 3g Fat (25.7%
calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Watermelon Salad
Recipe By :Beth and the Biscuit adapted from Ragu
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Quick & Easy
Salad Vegan
Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup sugar
1/4 cup water
3 sprigs mint
1 lemon — zested and juiced
pinch salt
2 cups blueberries
3 cups watermelon — cubed
Bring the sugar and water to simmer in a saucepan over medium heat.
Remove from the heat and add the mint sprigs and allow to steep for 10
minutes. Discard the mint; add the juice and zest and a pinch of salt.
Combine the blueberries and the melon in a large bowl. Add the mint
syrup and too to combine. Let stand 15 minutes. Divide among 4 bowls.
Top with chopped mint.
For PC service. Pour the salad into Versatainers and top with a pretty
sprig of mint.
Description:
“Mid-Summer FM menu supplement 2012”
Cuisine:
“Summer”
Source:
“Ragú”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 131 Calories; 1g Fat (5.2%
calories from fat); 2g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 Other
Carbohydrates.
Serving Ideas : 080812; O’Halloran. Honey-Lime Chicken Fajitas with
Roasted Salsa Verde and Grilled Fresh Corn with spicy lime dressing, and
watermelon salad.
* Exported from MasterCook *
Berry-Grape Sundaes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup blackberries
3/4 cup seedless red grapes
1/3 cup sugar
2 teaspoons water
1 pint vanilla ice cream
Cook blackberries and seedless red grapes, sugar and water, 10 minutes.
Remove the fruit; simmer the liquid until syrupy, 2 minutes. Stir the
fruit back into the syrup and spoon over 4 bowls of ice cream.
Cuisine:
“Summer”
Source:
“Cuisine @ Home August 2004”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 230 Calories; 7g Fat (27.9%
calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 29mg
Cholesterol; 56mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Fat; 2 Other
Carbohydrates.
* Exported from MasterCook *
Romesco Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup roasted red pepper — drained
1 cup Roma tomato — seeded
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons olive oil
4 cloves garlic
24 ounces chicken breast, no skin, no bone, R-T-C
1 teaspoon black pepper
1 teaspoon kosher salt — divided
2 cups fresh bread crumbs
1/2 cup sliced almonds
1/4 cup all-purpose flour
1/4 cup Parmesan cheese — grated
2 egg
2 tablespoons water
1/3 cup grapeseed oil
Process bell pepper, tomatoes, broth, lemon juice, olive oil, and garlic
in a food processor until smooth. Transfer mixture to a saucepan; boil
7 minutes, or until slightly thick. Season with salt and pepper.
Trim fat from breast halves and slice each in half crosswise. Season
with salt and pepper.
Pulse bread in a food processor to make coarse crumbs. Add almonds and
pulse to chop. Transfer crumb mixture to a shallow dish.
Place flour, Parmesan, and remaining 1/2 teaspoon salt in a second
shallow dish. Blend eggs and water with a fork in a third shallow dish.
Dredge both sides of chicken in flour mixture, then dip into egg mixture
to coat. Transfer chicken to crumb mixture and pat onto both sides;
place on a baking sheet.
Heat il in a large skillet over medium-high heat. Sauté chicken 5
minutes or until golden brown. Carefully flip chicken and saute an
additional 5 minutes, or until cooked through.
To Serve: Make a bed of sauce, place chicken on top, add zucchini
linguine on the side.
Description:
“Mid-Summer FM Menu Special 2012”
Cuisine:
“Summer”
Source:
“Cuisine @ Home August 2004”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 704 Calories; 44g Fat (56.1%
calories from fat); 51g Protein; 27g Carbohydrate; 3g Dietary Fiber;
214mg Cholesterol; 912mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2
Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat.
Serving Ideas : Romesco Chicken on Zucchini linguine; Boneless, skinless
chicken breast with toasted almonds and Parmesan cheese, on a bed of
slender zucchini on top of a sauce of bell peppers, tomatoes and garlic
(NO GARLIC), with blackberry-grape sundaes with vanilla ice cream.
* Exported from MasterCook *
Zucchini Linguine
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sides, Vegetable Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 8″ zucchini — ends trimmed
2 tablespoons olive oil
Julienne just the outsides of each zucchini lengthwise using a mandoline
or by hand. Discard seed core.
Heat oil in a large, nonstick skillet over medium-high heat. Add
zucchini and saute 3 minutes, or until soft. Season with lemon juice,
salt and pepper.
Description:
“Mid-Summer FM Menu supplement 2012”
Cuisine:
“Summer”
Source:
“Cuisine @ Home August 2004”
– – – – – – – – – – – – – – – – – –
–
Per Serving (excluding unknown items): 73 Calories; 7g Fat (79.6%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.
I wrote about the Zen Cooking concept initially in Cool Grey Matter.
Go. Make Dough. Feed Folks. Big Hugs! B.
Beth and the Biscuit 