Fillet of Fish With Grapefruit

Ingredients

  • 2  fillets of fish such as cod, red snapper or tilapia, about 1 pounds total weight
  • 1 teaspoon ground coriander
  • ½ cup fresh grapefruit juice
  • Salt to taste if desired and freshly ground pepper to taste
  • 2 small grapefruits or 1 large
  • 2 tablespoons olive oil
  • Maitre d’hotel butter (below)
Preparation

  1. Preheat the broiler to high.
  2. Arrange the fish halves in one layer in a rimmed baking dish.
  3. Blend the coriander, grapefruit juice, salt and pepper. Pour this over the fish, and let stand 10 or 15 minutes.
  4. Meanwhile, peel the grapefruit, cutting away all the white fibrous portions beneath the skin. Cut the flesh into neat sections, cutting between the tough, fibrous white portions. Set the sections aside.
  5. Drain some of the grapefruit sauce from the fish fillets. Rub the fish with olive oil to coat evenly on both sides. Sprinkle with salt and pepper and place under the broiler about 4 inches from the source of heat. Broil the fish for 4 to 5 minutes.
  6. Spoon the butter over the fish, and let it melt. Arrange the grapefruit sections around the fish, and serve immediately.

Maitre d’Hotel Butter

Ingredients

  • ¼ cup butter cut into small cubes
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • Juice of 1/2 lemon
  • 2 tablespoons finely chopped parsley

Preparation

  1. Combine the ingredients in a small mixing bowl
  2. Let stand until room temperature is reached.
  3. Blend the ingredients well with fork. Set aside.
Posted in Beth's Recipes

Green and White Pizza

Ingredients

  • 10″ thin crust pizza dough
  • Fresh mozzarella
  • Extra-virgin olive oil
  • Kosher salt
  • Parmesan, finely grated
  • 2 handfuls baby arugula
  • Half a lemon, juiced

Preparation

  1. Heat grill with fire bricks for 30 minutes.
  2. Slice mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and scatter the Parmesan over the top.
  3. Using a pizza peel, pick up the thin crust pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 6 minutes.
  4. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a pinch of salt, or to taste.
  5. When the pizza is done, put the dressed greens on top of the pie and serve immediately.
Posted in Beth's Recipes

Easy Thin Crust Pizza

Ingredients:
1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
corn meal

Directions:
In a large bowl, mix together the water, yeast and sugar. Let that sit and get foamy, about 10 minutes.

After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together. Flour your workspace and knead the dough a few times. Let it sit for 5-10 minutes.

Cut the dough in half for 2 pizza crusts. Roll the dough out as thin as you can with roller. Flour/corn meal your pizza peel well. To transfer the thin dough to your peel, gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Quickly add your toppings. Remember, with this thin crust it is best to not do lots of heavy toppings. Work quickly so the dough does not stick to the peel.

Bake on the fire bricks on the grill for between 4-7 minutes, depending on ingredients.

note: this is a “dry” dough and working with it is easy. It tends to bubble like a tortilla. I initially used parchment paper but it’s not really necessary and transfer from peel to grill is fairly easy.

Posted in Beth's Recipes

Easy Chicken and Rice

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions, about 8 ounces, peeled and sliced
  • 1 cup peas
  • 8 oz mushrooms, sliced
  • 1/2 cup green olives, sliced
  • Salt and freshly ground black pepper
  • 1 chicken, cut up into serving pieces or 16 pieces Trader Joe’s tenderlions
  • 1 ½ cups white rice
  • Freshly minced parsley for garnish
  • Lemon or lime wedges
  • 3 cups chicken broth

Preparation

  1. Set 3 cups of broth to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Add mushrooms and cook until most of the water evaporates. Add olives. Remove skin from chicken.
  2. Add rice to onions; stir until each grain glistens; Nestle chicken in rice, add a little more salt and pepper and pour in the boiling broth. Turn heat to medium-low, and cover.
  3. Cook 20 minutes, until all water is absorbed and chicken is cooked through.  Add peas.  Garnish with parsley and serve with lemon or lime.
Posted in Beth's Recipes

Umbrian-Style Chicken alla Cacciatora

Ingredients

  • 1+ tablespoon olive oil
  • 1 lb  chicken tenderloins (trader joes)
  • 1 onion, sliced
  • 2 tablespoons capers
  • ¼ cup black or green olives
  • 1 sprig rosemary
  • 1 handful sage leaves or 2 tsps rubbed sage(?)
  • Salt and black pepper
  • 1 cup dry white wine
  • Zest and juice of 1/2 lemon
  • 1 tablespoon balsamic vinegar

Preparation

  1. Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden about 2-3 minutes. Transfer to a plate.
  2. Turn heat to low, add more olive oil if needed. Add onions and stir frequently until caramelized. Add capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper.
  3. After a couple of minutes, when everything smells fragrant, add wine and return the chicken to the pan. Cover and simmer very slowly until the chicken is tender and cooked through. Avoid overcooking. Add some water if the sauce gets too dry while simmering.
  4. When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.

chicken-alla-cacciatora
 

Posted in Beth's Recipes

Curried Cauliflower Soup

Amazing soup and love with red wine which enhances the spice!

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 teaspoons grated ginger
2 teaspoons curry powder
2 teaspoons ground cumin
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced
4 cups chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish

Preparation

Heat the oil over medium heat in a non-stick pan and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the ginger, curry powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add onion/ spice mixture to the cauliflower, potato, stock, and salt to taste in a large soup pot and bring to a boil. Reduce the heat, cover and simmer 30 minutes.

Using a regular blender, working in batches, purée until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Posted in Beth's Recipes

Coconut Rice With Peas

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup finely diced onion
  • 2 cups long-grain rice, washed and drained
  • 1 teaspoon salt
  • 1 tablespoon grated ginger
  • ½ cup coconut milk (or coconut cream w/ water added)
  • 1 1/2 cup cooked peas
  • 3 tablespoons toasted coconut

Preparation

  1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
  2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tight fitting lid.
  3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.
Posted in Beth's Recipes