Wednesday, May 27, 2009
Venturing into the freezer, Joan discovered some tilapia. She used this mild slightly sweet, fine texture meaty fish to create this tasty meal.
Start to Finish: 25 minutes
1 lb. skinless fresh or frozen tilapia fillets
1/8 tsp. salt
1/2 medium red onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1/2 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 cup pitted black olives
1 Tbsp. capers, drained (optional)
2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley
1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet cook onion in olive oil over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia filltets.Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minute more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.
Makes 4 servings.
Joan serve this dish over brown rice.
Thursday, May 21, 2009
Seeing this magazine cover on his mother's book stool, Michael requested this dessert for his birthday.
After a birthday meal of Lasca’s Chicken Parmasen and penne with tomato sauce, we made the waffles and everyone built their own sundae. Diane provided the chocolate sauce - the famous fabled Schrafft’s.
1 container (1 pound) fresh strawberries, hulled and sliced
2 tablespoons orange juice
1 1/2 tablespoons sugar
Krusteaz Belgian Waffle Mix
9 cups Neapolitan ice cream
6 tablespoons whipped topping
Chocolate sauce, for drizzling
1. In a medium-size bowl, toss together strawberries, orange juice and sugar. Refrigerate.
2. Make waffles, as per manufacturers's directions.
3. To serve - place the makings on the dessert table and allow everyone to build their own sundae.
Suggestion: Place one waffle section on a plate. Top with 1 ½ cups of ice cram, ½ cup of strawberry mixture and a second waffle. Add a few more strawberries and dollop with one teaspoon whipped topping. Drizzle with chocolate sauce and serve.
MAKES 12 servings (1/2 stack each)
PREP 10 minutes
COOK 3 minutes each batch
Mix it up by adding bananas or raspberries to your fruit topping opt for solid flavor ice creams.
Recipe borrowed from Family Circle - recipe submitted by Julie Miltenberger.