Fish | The Recipe Mom

Salmon Timbale

August 7, 2011 By The Recipe Mom Leave a Comment

2 Tbsp butter
1/4 cup fine bread crumbs
1/3 cup fish stock (or chicken stock)
1/3 cup milk
1 cup cooked salmon, chopped
1/2 tsp parsley, chopped fine
2 eggs, lightly beaten

Preheat oven to 350 degrees, and butter a small casserole.
In saucepan, melt butter over low heat, then stir in bread crumbs and fish stock.
Add remaining ingredients one at a time, slowly stirring constantly until creamy and hot.
Remove from heat and pour into casserole.
Set casserole in roasting pan filled with hot water and put into preheated oven.
Bake for 20 to 25 minutes or until firm and eggs are completely set.

Filed Under: Fish, Recipe Cards, Recipes, Super Foods Tagged With: Fish, Recipe, salmon

Poached Salmon in Horseradish Sauce

June 28, 2010 By The Recipe Mom Leave a Comment

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg

Filed Under: Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Seafood Tagged With: cider vinegar, dijon mustard, dill, fatty acids, Fish, Healthy Eating, horseradish, Low Fat, Mayonnaise, omega 3, poached, salmon, scallions, Seafood, Sour cream

There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.

The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

Filed Under: Today's Kitchen Tagged With: apples, backyard, Beef, broccoli, burgers, carrots, charcoal, cucumbers, electric, fire pit, Fish, flavor, gas, grilling, hot dogs, juices, Meat, outdoors, Pork, pork chops, Potatoes, smoker, squash, Steak, Summer, veal, vegetables, zucchini

Fried Lemon Coated Fish

May 24, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 1/2 C of flour, divided
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1 egg, beaten
2/3 C of water
2/3 C of lemon juice, divided
2 lbs. perch fillets
2 tbsp of canola oil

How to Make It:

Stir together 1 C of flour, the baking powder, salt and sugar.
In another bowl mix together the egg, water and 1/3 C lemon juice.
Pour the egg mixture into the flour mixture and stir until smooth.
Put the remaining flour in a shallow bowl.
Place the remaining lemon juice into a shallow bowl.
Dip the fish in the lemon juice, roll in the flour and coat in the flour egg mixture.
Pour the oil into a skillet.
Place the skillet over medium high heat and fry the fish a few at a time for 3 minutes per side or until the fish flakes easily with a fork.
Drain well on paper towel before serving.

Makes 5 servings

If you live in area where fish are abundant then you know that fried fish ranks at the top. This recipe gives you something a little different to look forward to. If you are new to the taste of fried fish this one is a great place to start. Use any of your favorite fish fillets such as fresh walleye fillets or cod fillets.

Filed Under: Dinner Ideas, Fish, Recipe Cards, Recipes Tagged With: baking powder, coated, cod, Dinner Ideas, fillets, Fish, fried, Lemon, Lemon juice, oil, perch, walleye

Boiled or Steamed What is the Difference?

May 20, 2010 By The Recipe Mom Leave a Comment

One healthy way to cook is using water. Water is used to boil and steam many types of foods. From pasta, rice, vegetables to meat this type of cooking leaves those foods in their healthiest cooked forms. No oil or fats are incorporated into the water when cooking in this fashion. What’s the difference between boiling and steaming? Let’s check it out to see.

Boiling Is Effective

Boiling is a unique and effective way of cooking. It is similar to steaming but slightly different. Boiling requires the food to actually sit in the water. You can boil vegetables, meats and seafood. With boiling the taste, look and even a little of the health values are also different from steaming.

Boiling or cooking food directly in the water gives the nutrients a chance to move from the food to the water. It also doesn’t spice up the food nor does it give it that appetizing color. Boiled foods don’t have a lot of flavor because the enhanced flavors are lost in the water. This is known as blanching foods. Also with no added oil or fat you get the fresh flavor of the food instead of the taste of additives. Adding seasoning to your boiled food will help to enhance the flavor.

There are many positives to boiling:

• It doesn’t require any added fats leaving it a healthier choice

• It’s easy; it doesn’t require hovering over the stove for hours

• It takes those tough pieces of meat and makes them tender

• It is perfect for large scale cooking

Steam is Unique

To steam foods is to boil water causing it to evaporate into a fine mist. The steam and not the water is what cook the food. Something important to remember when steaming is that you are not putting the food directly in water. The food is suspended over the top the water letting the steam rise up to cook the food. For those who are watching there calories and fats, steaming is a very effective way to cook food and make it healthy. .

Steaming basically eliminates the opportunity to over cook the food. Steaming foods is a slow method of cooking so if the food is left longer than need be, the steam will not have cooking power to over cook the food. Steaming uses a lot more energy than any other cooking method. If steam is cooking the food it must stay at a constant stable temperature to cook through.

Most cooks only use the steam method of cooking for vegetables but some meats can be steamed. Beef, pork and even chicken can be steamed. It gives it a very different taste that some may not like. Seafood is a very common food to be steamed. Fish does very well and even shrimp taste wonderful.

As you can see there are few differences when it comes to boiling or steaming those foods. Yet both are an effective unique way of cooking. Grab a steamer or fill a pot with water and see for yourself just how great they both can be.

Filed Under: Today's Kitchen Tagged With: Beef, boil, Chicken, color, enhanced flavor, fats, Fish, health benefits, large scale cooking, Meat, nutrients, oil, Pasta, Pork, rice, Seafood, Shrimp, Spice, steam, steamer, Taste, tender, vegetables, Water

The Butcher, Fish Monger and Local Produce Markets

April 8, 2010 By The Recipe Mom Leave a Comment

The local grocery store is the one place most all of us go to shop. Yet it might not be the cheapest place or the most time friendly way to do our shopping. Befriending the butcher is the oldest trick known to shopping. It started back in medieval times and continues today but not as strong. With supermarkets importing much of their food, finding the right place to shop is growing more difficult by the day.

Depending on your shopping habits and how much money you wish to save, the factors on where to shop will be a huge decision on where to shop. Many of the smaller cities still have a butcher, fish monger and even a local farmer’s co-op where many items can be purchased for a fraction of the cost. Larger cities, with a greater industrial industry seem to be moving away from these localized specialty shops for more of a bulk shopping club type store.

The Butcher

Finding a local butcher is the best thing to do if your family consumes large amounts of meat. The butcher can provide certain cuts that you may not always find in larger supermarkets. Not only can they make specialty cuts of meat for you, they always know what is fresh and can provide tips on how to prepare certain types of meat.

Many butchers also can provide lower prices on meat because they are distributing operations. When the meat has to be sold to a supermarket, you have to pay the mark-up from the butcher as well as the supermarket that bought the product. Many butchers, if you get to know them over time, will be able to let you know exactly when meat goes on sale.

If you are looking for the best possible deal, inquire about purchasing an entire portion of a feed animal, or splitting one with your friends. Buying a whole cow or pig will stock your freezer, allow you to get the cuts you desire and can hold a huge reduction in price due to the quantity. This is the way to go when looking for the cheapest, but best quality meat that money can buy.

The Fish Monger

For the seafood lovers out there, finding a fish monger to befriend can also aid in cost savings. The fish monger has the inside scoop as to what fish is the most fresh and can prepare different cuts depending on whether you are planning for sushi, a catfish fry or a high quality tuna steak. If you get to know the fish monger, he or she can also suggest new items that you may like, but would have never thought about buying in a local grocery store; they may just turn out to be your favorite type of seafood.

The Local Produce Market

Between farm co-ops and local open-air markets, local produce is, almost always cheaper than buying from a store. Many shops import their produce, which means the goods are plucked from the ground or tree well before they are ready. This is done in hopes that by the time it is unpacked at the store, it is still in a semi-decent quality. Getting your produce from a local farmer will help support a local business as well as offer the freshest produce your money can buy. It is a win-win situation.

Take a look at the family eating habits. Then keep an open eye for local retailers who respect the food you eat instead of trying to make a dollar off of everything you buy. Not only can the butcher, the fish monger and the local produce market save you money and time but they can change the way you look at making those delicious meals.

Filed Under: Today's Kitchen Tagged With: Butcher, deals, Fish, groceries, market, Meat, money, Monger, produce, saving, Seafood, supermarkets, vegetables

The Comfort of Homemade Soups, Gravies and More

April 1, 2010 By The Recipe Mom Leave a Comment

What are comfort foods? I’ll take Soups, Gravies and More for $500, Alex. In the long standing tradition of long-standing traditions, soups, gravies, broths and other indulgent liquids has been a constant reminder of the cold weather outside and the warmth inside. There are many varieties and variations on these simple, yet elegant, bases, some of which you may or may not know. Let’s dive right in to the world of warm, comfort foods.

•Soups

While broth and stock have very subtle differences, soups are generally better defined and easier to distinguish between. Every culture has some form of soup in their arsenal of food. From egg drop soup to chicken noodle soup, soups are an easy and affordable way to feed a large group of people.

Almost any combination of ingredients can go into a soup. There are the traditional soups which we are familiar with, such as broccoli and cheese, while others we may not have ever attempted with our pallets. With all the varieties of soup out there, take the time and let your family try out some comfort food from other areas of the world.

•Stocks and Broths

The difference between a stock and a broth is, while stocks are just boiled down and concentrated liquid flavoring of whatever was put in, broth is simply a well-seasoned stock. Usually the only difference between the two is the addition of salt, but other herbs and spices can also be used to flavor the broth. A good way to tell the difference is stock is usually a clear or slightly colored liquid, while a broth usually has noticeable spices incorporated within.

Stocks and broths are the base for everything comfort. There are many different types of these base foods. Chicken, beef and vegetable are the most common, but there are also turkey, ham, fish and even a stock and broths made from sticks.

•Gravy

Just like the differences in soups, gravies have a wide variety of flavors and textures. Most gravy is made from pan drippings, commonly known as pan gravies. With the addition of broth or wine we deglaze the yummy, stuck on pieces of whatever was cooked to make gravy that is tasty and comforting. Other gravies are created from scratch, such as those that top biscuits.

The great thing about gravy is that many different flavor combinations can be combined to make the perfect compliment to almost any meal. Most gravy starts out with a roux, pronounced roo, which is a combination of flour and butter, giving gravy its thick texture and rich flavor. The roux is the base, from which, other flavors are added. For instance, the classic biscuits and gravy recipe usually calls for some breakfast sausage to be browned and added to the roux, which is then thinned out by using a stock, broth or milk.

Comfort foods have been around for ages, and will continue to thrive due to their simplicity and the memories they invoke. There is nothing like sitting down at your grandmother’s table for a nice warm bowl of chicken noodle soup. Share the good memories and good food with your family, and try your hand at creating these different types of comfort foods.

Filed Under: Today's Kitchen Tagged With: base, Beef, Broth, Chicken, chicken noodle, comfort, egg drop, Fish, gravy, ham, homemade, roux. biscuits, seasoned, soup, spices, stock, Turkey, Vegetable

Safely Storing and Thawing Foods

March 23, 2010 By The Recipe Mom Leave a Comment

thawing Storing our foods incorrectly as well as thawing them the wrong way can cause harmful bacterial growth. Correct temperature when cooking foods is important but so is the thawing process. Storing foods incorrectly can also cause major problems while storing foods correctly can help in the thawing them correctly. Some simple rules are all you need to follow to ensure safe, tasty meals once cooked.

Let’s start with fish. Fish is a difficult item to store and still retain the freshness. If not stored properly, fish will develop that “fishy” smell which will overpower the other foods and seasonings when cooking. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator to allow the air to circulate freely around it. This will allow the fish to age properly without getting smelly. If you are not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper before storing in the freezer.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

Meat is a whole other ballgame. Depending on when you plan to use the meat, your storage techniques should vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

Storage – It is important to keep meat chilled to at least 40 degrees. This will help maintain the safe temperature of the meat so no bacteria can grow. Once you get home from the store, immediately put the meat away. Double check the temperature in your refrigerator to ensure it is between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break them down into smaller portion sizes before freezing because this will make thawing easier for individual servings. Keep the meat in the original packaging, if possible, and make sure there are no holes or perforations in the packaging. Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, consider freezing and then thawing. If you do not plan on using the meat within two months, over-wrap the meat with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if broken down, and to a year if intact. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Foods that are stored and thawed correctly will give a better tasting meal along with ensuring there is no bacterial growth to cause food poisoning. If you question whether foods are safe after freezing it’s best to throw it away. The bottom line is it is better to be safe than sorry and with food this is a golden rule to follow.

Filed Under: Today's Kitchen Tagged With: bacteria, defrost, Fish, foods, freezer paper, Meat, plastic wrap, portions, Poultry, Refrigerator, safety, shellfish, storing, temperatures, thawing

Baked Fish with Herb Coating

March 21, 2010 By The Recipe Mom Leave a Comment

What You Need:

1/2 C herb stuffing mix, crushed very fine
2 T of margarine, melted
4 frozen fish portions
2 t lemon juice

How to Make It:

Allow the oven to preheat to 425 degrees.
Coat a rectangular dish with a non stick cooking spray.
Toss the stuffing mix and melted margarine together in a bowl.
Place the fish into the baking dish and drizzle with the lemon juice.
Spoon the stuffing over the top of the fish.
Bake the fish 18 minutes or until it flakes easily with a fork.

Makes 4 servings

Any type of frozen fish will work in this recipe. If you have a favorite stuffing mix other than herb try it to see how it tastes. Try adding a little Parmesan cheese to the stuffing mix before tossing it with the butter.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 183; Fat 9g; Saturated Fat 4g; Carbohydrates 6g; Fiber 1g;
Protein 18g; Cholesterol 76 mg; Sodium 401 mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: baked, coating, Fish, frozen fish, herb, Lemon juice, Parmesan cheese, stuffing

Have a Warm and Hearty Bowl of Homemade Soup

January 14, 2010 By The Recipe Mom Leave a Comment

For many, soup is considered to be the main meal of the day. Homemade soups are most often concocted from the imagination instead of a recipe and are passed down through generations of many skilled cooks. Home grown vegetables, market produce, leftovers and seasonings have found their place in many of the homemade soups we love today.

Soup is pure comfort food that warms the body from head to toe. Ask any cook how easy it is to make a good hearty soup. Then ask any child who slurps soup from the spoon how much fun it can be to eat a bowl. This hearty dish fills you up but is easy on the tummy because it’s so easy to digest.

Where Did Soup Begin?

Soup is believed to have come from the word “sop.” This term means to pour a rich warm broth over a slice of bread. Bread is a main staple in many homes and goes perfect as a complement to soup. Torn bread, a crusty loaf of bread and even croutons find there way into soup bowls all over the world.

Experiencing a Bowl of Homemade Soup

With the ready made convenience of canned soups many have forgotten just how warming and comforting a good bowl of soup made from scratch can be. This has caused many of us to put that warm pot of homemade soup on the back burner.

Soup is an extremely versatile dish because it can include just about any ingredient you’ve got on hand, including leftovers. Vegetables, fresh or frozen, chicken, beef, pork, fish and even fruits can be placed in a pot of soup to create a delicious meal.

Depending on what is put in the soup it can be a warm concoction served in country style or a silky-smooth dish fit for even the most polished setting. Hot or cold the possibilities are endless when it comes to homemade soup.

Tips for Creating the Perfect Homemade Soup

A good soup has a strong and hearty flavor. Ingredients such as garlic, tomatoes or onions can give flavor to a simply prepared soup. These types of ingredients will give any type of liquid you add to your soup the best flavor and appeal.

Another way to enhance the flavor of your soup is by using a well flavored stock. Stocks are made by using raw vegetables, meats or fish. Place the ingredients into a stock pot with water and allow them to simmer until the liquid becomes infused with the hearty flavors.

Once the stock has simmered, strain it well and use it as the base liquid for homemade soup. Wondering how much stock to use for a pot of soup? Using 8 ounces of stock per person will make just the perfect amount of delicious soup. Stocks are best when made in large amounts and frozen for later use. This not only saves money, but time. There’s no waiting for the stock to be prepared before putting together the other soup ingredients.

Water is always acceptable in place of stock when making homemade soup. Just remember when you use water the soup will have less of an infusion of flavor and less body. That doesn’t mean your soup will be bland and boring. Simply, create the flavor you’re looking for with herbs and spices.

There is something to be said about having a bowl of chicken soup when you are feeling under the weather. Comforting and warming soups can supply us with everything our bodies need to make it though a long cold winter. Head to the kitchen and see what you can come up with to create your own homemade soup today.

Filed Under: Today's Kitchen Tagged With: Bread, Chicken, comforting, Fish, fruits, Garlic, homemade, onions, Pork, soup, stock, tomatoes, vegetables, warm, winter