One of my favorite episodes of Doctor Who, “The Eleventh Hour” features the oddest combination of foods I have ever heard of – Fish Fingers and Custard! While I’ve never been quite brave enough to try it that way, I have my own way of making over the recipe into a semi-healthy dinner. It’s perfect for a Doctor Who themed party (not that I would admit to hosting such a thing… right?)
- 1 filet of fish per person (I generally use Tilapia or Salmon, but anything that doesn’t fall apart before you cook it is probably okay)
- 1/2 c. flour per every 4 filets (more if needed)
- 1 egg white, beaten with a splash of water
- 1-2 c. panko breadcrumbs (more if needed)
- 1 cookie sheet
- Tin foil
- 1 wire cooling rack
- Cover the cookie sheet with the foil, then lay the cooling rack on top and spray with nonstick cooking spray.
- Pat fish until mostly dry with paper towel.
- Put flour, egg white and panko into three separate shallow dishes.
- Dredge each filet in flour, then egg white, and finally in panko. Lay on cooling rack so the filets aren’t touching.
- Bake at 350F until filets are cooked through and panko is browned (10-15 minutes depending on your oven and the type of fish you’re using.)
For the custard, I like to set a little ranch dressing on the table, though plain mayonnaise will work too, if you prefer. Enjoy!
Kristilyn and I love to do stuff together. So, since we both love to cook and we both have our second blogs, we decided to challenge each other once a month, to do a cooking post featuring a certain ingredient. Kristilyn picked first, and she chose Lemons!
One of my favorite things to do with lemons is to put them with chicken. They go really well together! The easiest way is to roast/slow cook them together (I did the slow cooker this time, but I’ve done it either way):
Layer your chicken with some sliced onions, crushed garlic, slices of lemon and a few fresh bay leaves (if you like olives, they go well too, but I don’t, so I didn’t add them) and let them roast together – a couple of hours for the crockpot, or until the chicken falls apart when you take a fork to it. When it’s done, fish out the bay leaves and any chunks of garlic left.
Plate it up and serve! I like to leave the lemons as garnish and let everyone pick them off as they’re eating, but you’re welcome to pull them off yourself before you serve if you like. And voila! A nice, tasty dinner, and hardly any work!
Join us next month when our featured ingredient will be nuts! Also, while you’re at it, go check out Kristilyn’s post on lemons.
Remember last week when I asked you to be more creative by improvising? One of my favorite places to do that is in the kitchen. I never have the exact ingredients a recipe calls for, and I know I like to prepare certain vegetables certain ways etc. So when I was presented with a challenge a few weeks ago (hot main dish for a potluck lunch at work – no stove or oven!) I knew it was time to bring out my best improvising skills.
The past few potlucks, we’d had soup and chili, reheated in the microwave. I decided it was time to spice it up a little – literally! I wanted to do a curry. One of our group is vegetarian, so I knew it had to be a vegetarian curry, and I happened to have some red lentils around, so I went to the library and found a good recipe for a vegetable Dal; lentil based curry, varying from soup-y to very thick. The recipe said to saute and/or boil all the veggies, add the spices and simmer. Not only did I not have that kind of time at work, I didn’t have a stove. My solution?
BRING IN THE CROCKPOT! Easy peasy! The night before I chopped up all the veggies and put them in a Tupperware together – all going the same place in the end anyway, right? I did take the time to saute the onions, garlic and peppers for a few minutes, since sauteed is a lot more flavorful than boiled. I put all my spices into a little container which I threw in the big Tupperware with the veggies and I was all set! Then, as soon as I got into work, I dumped everything into the crock pot, added a few extra cups of water to help soften up the carrots, cauliflower and lentils that were supposed to be boiled beforehand, and let it sit on hi for the four hours before lunch. And voila! It turned out perfect – the cauliflower was soft but not mushy, and because it had spent so many hours simmering in the same pot, the spices really had the chance to permeate everything.
This is pretty advanced improvising, I’ll admit. I’ve been cooking for 13 years, after all, and I pretty much know what I’m doing. But, anyone can improvise a little – change up a few spices or add a little water if you’d rather more of a soup than a stew. Try stuff! See what works!
I love to putter around the kitchen! One day last week I was desperate for something dessert-y, so I came up with these: Crescents a la Reese’s!
What you’ll need:
1 greased cookie sheet
1 package of pre-made crescent roll dough (I always get whatever brand is on sale, though I have noticed a difference in the amount of rising between brands. I also like to get reduced-fat – they taste the same and are less calories!)
A few handfuls each of chocolate and peanut butter chips (I happened to only have the mini chocolate chips around, so that’s what I used.)
- Open and unroll the dough, dividing it into sections according to the package directions.
- Gently press chips into the dough, leaving yourself a half inch around the edges and a full inch at the tip to seal it up later.
- Roll the Crescents up as you normally would, careful to keep all chips inside the dough.
- Close up any edges that haven’t sealed up – I folded the corners in slightly to make sure none of the chips would escape when melted.
- Place in pre-heated oven and bake according to package directions.
- Allow to cool for 5 minutes or so before eating – those chips turn into molten LAVA on the inside!
And voila! A yummy chocolate-y treat in next to no time! Plus, if you use the reduced-fat crescents and just have one, they don’t wreck your diet too badly.