Baked Trout Fillet with Buttered Almonds

from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.

Baked Trout Fillet with Buttered Almonds

1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on

Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.

Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.

Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.

Serves 4-6

Spicy Tofu

from Vegetarian Cookbook by Nicola Graimes

Spicy Tofu

Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes

Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*

steamed rice, to serve

Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.

Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.

Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.

Serves 4



*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms

Feta Walnut Dip

from 30 Minute Meals 2 by Rachael Ray

Feta Walnut Dip

1 large clove garlic
1 cup walnut halves
1 ½ cups crumbled feta cheese
½ cup milk
1 tsp dried oregano
¼ cup flat leaf parsley (scant)
½ tsp crushed red pepper flakes
freshly ground black pepper
4 pitas, cut into wedges

Preheat oven or toaster oven to highest setting. Arrange triangles of pita on a cookie sheet and place bread in hot oven. The bread will be toasted in about 5 minutes.

Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper flakes, and garlic clove in food processor and pulse until smooth. Scrape into serving dish.

Can also serve with roasted garlic. Take 1 bulb of garlic, with the end cut off, and drizzle with oil. Double wrap garlic in foil and roast at highest oven setting for about 25 minutes.

Yellow Spoon Mac and Cheese

from me! I made this recipe up. Food snobs beware, it is certainly no gourmet mac and cheese, as you'll see. However it is comfort food and it's quick.

Yellow Spoon Mac and Cheese

6 ounces macaroni noodles
2 beef hot dogs
1 cup frozen corn
5 sun dried tomatoes, from a jar
4-6 slices of American cheese
milk
butter
salt and pepper


Cook the macaroni according to package instructions.

While the macaroni is cooking, slice each hot dog lengthwise and then into ¼-inch pieces. Also chop the sun dried tomatoes into small pieces.

When the pasta is done, drain and return to the pot. Add cheese, milk, and butter to taste. Stir until cheese is melted. Add hot dogs, corn, and sun dried tomatoes and heat until warm. Season with salt and pepper and serve.

Pesto Gnocchi with Green Beans

from Real Simple magazine, September 2008

Pesto Gnocchi with Green Beans

1 lb gnocchi
salt and pepper
½ lb green beans, cut into ½-inch pieces (about 2 cups)
8 oz pesto (about 1 cup)
¼ cup heavy cream
¼ cup ricotta


Cook the gnocchi according to package directions. Drain and return to pot.

Meanwhile, bring a large saucepan of water to a boil and add salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.

Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.

Diving among bowls and top with the green beans, ricotta, and black pepper.