Cooking/Recipes

[Mr. Pooka]

Mr. Pooka's Fish Batter!

I know I list this as fish batter but I also use it for vegetables, mushrooms, onion rings, Pizza slices (-8, and almost everything soft or thin thing I fry. I don't think it would work for things that need a long time in the oil like big pieces of chicken and such.

Also, this is a super simple recipe. There are lots like it, all just a little different and hard to mess up. One note though, is that lots of recipes recommend putting lots of powdered flavour in the batter (like Garlic powder or Old Bay etc...) but I think that this is almost never noticeable and should generally be skipped. If you really want to flavour your fish, instead sprinkle a bit of spice right on the fish just before you batter it, or mix it into the dry glue layer.


1 Cup of flour
1/2 cup of cornstarch
1 tsp of baking powder
a couple pinches of salt
Water or Club Soda (water will work just fine, Club soda gives you a slightly diff flavour and a thicker, lighter batter) approx a cup and a half but can vary.

Mix this all together until you have a thin batter (similar to pancake batter).

That's it! Dip whatever into this batter and fry in hot oil. I usually use the stove top at a little hotter than medium. I use the 'Wok With Yan' method of dipping a wooden chopstick into the oil to see if bubbles form to know when it is hot enough.

Like all deep frying, don't over crowd your pan or you will cool the oil to much or everything will stick together.

The Best Tip! - Salt your deep fried whatever right after you take it out of the oil, as soon as you can. There is not much salt in any step and now is the time, (-8 the oil will hold the salt and make it yummy! If you wait too long, the batter will get crispy on the outside and the salt will just fall off.

Now, with fish I like to have a bit of extra dry mix of equal parts flour and cornstarch, mixed with a bit of spice if you like. Dredging your fish in in this dry mix will help the batter stick better. It's not 100% needed but def helps sometimes, (-8


any other instructions are deep frying common sense, like setting your fried food on some paper towels to drain, make sure your food is never frozen when you deep fry, always make sure your pizza is totally covered in batter so the cheese doesn't escape, and never let the monkeys find out how good deep fried bananas are or we will be on a fast track to the planet of the apes.

[hotaru13]

Refrigerator Dill Pickle Spears (can also make pickle chips)
www.allrecipes.com/recipe/233542/refrigerator-dill-pickles/

I've made them, and yummeh!!!!!

the only thing I do differently is I use more fresh dill and I use more garlic.

[Mr. Pooka]

I made a big batch of those pickles to hotaru13 and they really were great! Now a few of the cucumbers I picked up went a bit soft in the middle (not a problem with the recipe, just the cucumbers themselves) so instead of living with some 'pickle rings' I pulled most of the softer ones out with a bit of the fresh dill and garlic and grounded it all up into a nice sour relish, (-8 Same flavour just the different texture seemed to be really nice on sandwiches and burgers.

[Mr. Pooka]

I also made these cinnamon buns and they were the best I've ever ever had, so good!


www.jocooks.com/recipes/cinnabons-cinnamon-rolls/


I'll had to add some pics when I make them again in a few days, (-8

I didn't change anything with the recipe but I did change one thing with the procedure. Instead of all the mixing, rising and kneading I put all of the dough ingredients into my breadmaker on the dough setting and it mixed, kneaded and warmed everything perfectly with no change to the ingredients at all, (-8 (saved my hands a lot of work and saved me lots of time in the kitchen!)

[Hedge]

It's that time here. Baking for Cookie Exchanges. Here's a great baking tip! If you need to soften butter quickly, but don't want to melt it, boil water in a microwave safe glass to heat the glass, then dump the water out and flip it over your stick of butter. In a few minutes, it will be soft enough to use for your recipe 😊



You know those Walmart FREE Live Better magazines? They have fantastic recipes in them. We made ...


Beef Cabbage Roll Soup and it was terrific.

Prep 15 min | Total 50 min | Serves 6

2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
1/2 tsp salt
1 tsp caraway seeds (optional)
1 450-g pkg lean ground beef
1 900-ml carton beef broth
1 796-ml can diced tomatoes with Italian seasoning
6 cups chopped cabbage, about 1/2 medium sized head
1/2 cup long-grain white rice
3 tbsp chopped parsley

1. Heat a large pot over medium.
Add oil, then onion carrot, celery, garlic, salt and caraway.
Season with pepper.
Cook, stirring occasionally, until onion is soft, 4-5min.
Crumble in beef.
Cook, breaking up meat with a wooden spoon, until no longer pink, 4-5min.

2. Stir in broth, tomatoes, cabbage and rice.
Bring to a boil, then reduce to medium and gently boil until rice and cabbage are tender, 14-16min.
Ladle soup into bowls and sprinkle with parsely.

We had to flip a coin to see who got the last bowl


Has anyone ever made Christmas Crack?

Christmas Crack Toffee Recipe... you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing.

It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!

Prep Time 5 mins | Cook Time 8 mins | Total Time 13 mins

Christmas Crack Toffee Servings: 30 Calories: but everyone knows Christmas calories don't count!

Ingredients

50 saltine crackers (approx.)
2 sticks salted butter (about 1 cup salted butter, cubed)
1 cup soft light brown sugar (packed)
2 cups chocolate chips
1/2 to 1 cup M&M’s (or chopped nuts or sliced almonds)

Instructions

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.

Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from oven and place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes. Once chocolate has hardened break pieces off the foil and in a container. It will stay fresh for 1 – 2 weeks. They never ever last that long in our house.

Notes

Christmas crack variations: Graham crackers with white chocolate and crushed candy canes, ritz crackers with chocolate and sliced almonds, pretzels crisps with white chocolate and rudolph candies or sprinkles


and last recipe I promise


Cake Mix Cookies - Such an easy and delicious recipe made with only 3 ingredients!

Customize these cake cookies with your favorite cake flavor and mix-in's. This cake mix cookie recipe couldn't be any easier to make!

Prep Time 10 mins | Cook Time 10 mins | Total Time 20 mins

Ingredients

15.25 ounce box cake mix
1/2 cup vegetable oil
2 large eggs
Optional Mix-in’s: Chocolate chips, M&M’s, Rolo's, etc.

Instructions

Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).

Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.

Notes

To dip in chocolate: Once cooled, melt the chocolate and then dip half the cookie into the chocolate. Lay cookies onto a wax paper and add sprinkles if desired.

[Mr. Pooka]

I'm totally on board with the butter trick! I've got more cookies to make for Pooka and I'm going to try it with cream-cheese to for my fav holiday pate I'm going to make tomorrow! That should make for some easy mixing I hope, (-8

also everything else looks full of yum too! I've got 3 cabbages in the fridge right now and I'm ready for soup! oh, I've also found a really really simple peanut butter cookie I'll have to type out as well for you... nice easy few ingredient recipes are great for bulk cookie needs, (-8

[Mr. Pooka]

Mr. Pooka's Pate

This is the traditional family Pate recipe that I've been eating every single year since I can remember! It is very very simple to make and is one of my must make recipes every year.


Recipe list

2 packages of liverwurst (something like Pillars or whatever brand you have locally, virtually any flavour will work fine)
1 package of creamcheese
1 package of onion soup mix powder
Worcestershire sauce (to taste, I use about 3 tbs)

optionally a little spoon of relish


That is it! mix it all up and then let it sit in the fridge for at least a couple of hours (for the onions to soften and flavours to mix) but it will be fine for weeks if refrigerated. Serve with crackers, (-8


Extra Notes: Hedge's butter softening tip above worked great with softening the cream cheese which made mixing much easier, (-8

I never used to add relish but... Pillars used to make a liverwurst and pickle variety but I haven't seen it in a decade and it was one of my fav flavours for this... so relish, (-8

You can really tinker with this recipe if you want to... hot sauce, jalapenos, shredded cheese? lots of things would be great but really I never ever tinker with this one personally because it just that perfect traditional flavour that reminds me of being a kid at Christmas with all of my family, (-8

Lastly, if I was taking this to a party or serving it to guests I'd either press it into a nice bowl or, even fancier, line a bowl with some plastic wrap and oil/spray/butter it very lightly, then press the pate into the bowl. Then turn it out onto a nice plate/dish for serving, (-8 (you could decorate further if you wanted, like sprinkle on a bit of shredded cheese or press in a few olives... whatever you like!)


You don't really need 'process pictures' for this one, its just put in bowl, mix in bowl, sit for a couple hours, eat. (-8

[Sanguine_Dragon]

Party Sliders!

I tend to make these for my annual Yule party, but they could be a great snack for anytime of the year!


1 24 count pack of King's Hawaiian Rolls (or any other brand of Hawaiian Rolls)
1 Container of Whipped Cream Cheese
1 Pack of Sliced Ham (It can be cut from the deli or just bought in the little packs)
1 bag of Shredded Cheese (I tend to use sharp cheddar, but I'm sure it would work with any other type)
1 jar of dill pickle chips


Preheat the oven to 350 F

Unwrap the Hawaiian rolls but do not separate them. Instead, use a sharp knife to slice them so that you have the top half still attached together, and the bottom halves. Set aside the top halves for later.

On the bottom halves, spread your cream cheese in an even layer. Then, place your dill pickle chips on top of that, followed by the ham, and then sprinkle shredded cheese on top of the ham. 

Place the top halves back on, and brush with a little butter.

Bake until the tops of the rolls are golden brown and then let them rest on the counter for 3-5 minutes.

Cut them apart and enjoy!

[Mr. Pooka]

Classic English Festive Steamed Pudding


This is the recipe I used and there are a lot of variations and different options out there to try! I'll add a bunch of notes at the bottom, (-8

Part One

1/2 cup sultana raisins
1/2 cup thompsons raisins
1/2 cup dried cranberries
1/2 cup currents
1/4 cup chopped dried apricots
1/2 a lemon (both zest and juice)
1/2 a large orange (both zest and juice)
3 or 4 tbs of flavourful liquid (I used rum and triple sec in one pudding and earl grey tea in the other)

--------------------

Part Two

1/4 cup of butter
1/4 cup of beef suet
1 heaping cup of brown sugar
1/2 cup of flour
1/2 tsp of baking powder
pudding spices (I used cinnamon and allspice)
2 eggs
2 cups of breadcrumbs
1 peeled and grated apple
1/2 cup glace cherries
1/2 cup mixed candied fruit (with peel)


--------------------------------

Instructions!

Part One!

Mix all of your dried fruit in a large bowl.
Zest your lemon and orange then juice them, adding both the zest and juice to the fruit.
Next mix in your liquid.

Let this sit at least 8 hours but up to a week will be fine. This lets the fruit soak up all the flavours and get soft and plump.


Part Two!

Cream your butter and brown sugar and then add the suet and mix.
Mix in your 2 eggs until smooth.
Mix in your grated apple.
Add your dry ingredients (flour, spice, baking powder, breadcrumbs)

Mix in the glace cherries and candied fruit to your soaked dried fruit.

Now mix part one and two together until you get a wet and sticky batter.

Step Three!

Add your batter to a very well buttered heat proof bowl. (they make special pudding bowls but I had one old piece of bake ware and one stainless steel mixing bowl and both turned out great!).

Cut a piece of parchment paper to place over the top of the pudding. You can fold a pleat in there if you want to be fancy, (-8 (the pleat is in case the pudding expands beyond the bowl... I don't think it matters much but it seems more traditional than functional.)

Now cover your pudding bowl with thick foil (two layers of regular foil is fine) and crust it around the edges to make as best a seal as you can.

Tie a piece of string around the bowl to hold the foil on and make the seal even better. It is both fun and functional to use some extra string to tie across the top to make yourself a handle for lifting the bowl into and out of the water.

Prepare a large covered pot on the stove with some sort of trivet to keep the bowl off of the bottom of the pot. (I used my instant pot trivet for one of them, and improvised a second using an old foil pie plate with a few holes punched into it along with two smaller pieces of tin foil under it so it would not sink in when I put the pudding on it.

Put your pudding bowl on the trivet and add enough water so that it comes up to approx halfway up the bowl. Put the head on medium (or a bit higher to get started) cover and bring up to a boil.

Maintain your boiling water and steam the pudding for 6 hours. Check your water periodically (once and hour is good) and add more if you need to. DO NOT add cold water! Only add boiling hot water to the pot so you do not loose your boil...

--------------------------

After 6 hours take your pudding out to cool for about 15 minutes.
Remove the foil and paper, put a serving plate on top and turn it over and take your pudding out! (take your time and give it a few taps or wiggles to get it out... don't rush if it doesn't drop right away, you don't want it to rip)

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For alcohol flavored versions, you can pour on as much as you like now... it will absorb a LOT of liquid! Rum and Whisky are traditional.
Taking all appropriate safety precautions set your alcohol soaked pudding on fire and let it burn itself out! (this looks really pretty, (-8)

----------------------

You can serve this right away or let it sit. Traditionally puddings like this (especial the ones with alcohol) are made 6 weeks before Christmas to mature. The need to be wrapped in clean parchment paper but should be able to be kept at room temp (in a dark place) for up to a year! (I'm going to freeze a few leftover portions for later in the year)

Serve this pudding hot. It is also better with some kind of sauce (I used custard for one and lemon hard sauce for the other.) or brandy butter or ice cream... There is a lot of options here, (-8

(oh and of course, if you are going to keep/store your pudding don't add your sauce to the whole thing, just individual servings!)


--------------------------

Notes

All of the fruits are just suggestions... You can use whatever you like! Dates, prunes, candied peel, dried or candied cherries or any dried/candied fruit for that matter... and the amounts are all approx. Also chopped candied ginger would be nice and some people like to add nuts! (I would add nuts in the final mixing, don't soak them with the fruit!)

For your soaking liquid you can use anything flavourful you like. Rum, wine, lager and tea are the most traditional but go nuts, (-8 you could soak them in coffee and then add some cocoa to the dry ingredients and make a chocolate coffee pudding! (I'd also mix some dried coffee right into the dry mix too...)

You can replace the Beef suet with more butter if you like (or can't find it). A lot of English deserts have a hint of savory to them and the suet is tradional and will give it a different flavour! Same with the allspice... once it sits for a few days it starts to mature into a bit of a peppery flavour, so leave that out if that's not your thing, (-8

You can add any kind of spices you want. Cinnamon, nutmeg and allspice are traditional.

I know in the ingredients I put half a lemon and orange... I was making two puddings at the same time and mine were very juicy, (-8 You could definitely just add a whole lemon and orange (or one or the other) to your fruit and it'll work out fine, (-8

I would have taken more process pics if I thought about typing this out... but I'd also suggest watching a video or two before trying this just to check out how the whole thing comes together... I watched a bunch of videos and read a lot of recipes before I came up with mine!

[Hedge]

Old Fashion Potato Candy

www.youtube.com/watch?v=HjF67meI4jM

OMG ... we had so much fun making this!

Enjoy a few glasses of Bailey's then let the fun begin!

the fun, the laughter, mixing and wrapping ...




next to do ...

www.youtube.com/watch?v=saF5mRZKkJk

I love these. When Mom makes them as gifts, they look so pretty stacked in cellophane tied with ribbon. It's hard to find the large cellophane bags.
Lucky that Mom's Pizzelle machine is an oldie but goodie. It makes smaller pizzelles. I think around 3/3.5in and 4 at a time.

She also makes these Rosette cookie/pastry things with cast iron impletments. You dip the iron in batter then into hot oil. Sprinkle with icing sugar. They look so nice and taste good too!

[tierasa]

This is the recipe I used for making my gluten free mac and cheese. Just substitute your favorite gluten free pasta and gluten free AP flour. I used Barilla brand pasta and Krusteaz brand gluten free AP flour.

READY IN: 30mins
SERVES: 6

INGREDIENTS

16 ounces elbow macaroni
1⁄4 cup butter
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese


DIRECTIONS
Cook macaroni according to package directions.
In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
Cook and stir until bubbly.
Stir in cheese a small amount at a time until fully melted.
Drain macaroni; add to cheese sauce; stir to coat.

[Mr. Pooka]

I've made potato candy before Hedge! (-8 I used home made apple butter as my filling, though the peanut butter looks really good! ...also I wish I wrapped them individually like in the video, that's a great idea! The sort of kept melting a bit on me, like they are some sort of alternate state of liquid...

and I love making mac and cheese Tierasa! I often make it just the same as yours (though I've never used a gluten free pasta.) One of our fav variations of this recipe is basically the same as yours with a a couple of extra steps and ingredients.

Before making the roux, I first start by cooking a finely chopped onion in some butter until translucent and then make the roux in the same pan with the cooked onion and add a tsp of mustard powder.
Then I put the cooked pasta in a baking dish and pour the sauce over, adding some chopped ham and peas.
Top with some buttered bread crumbs and bake for about 1/2 hour and done!

[Mr. Pooka]

..also, totally not a specific recipe but I've been a bit addicted to these two Youtube series...

I love this guy! Food Wishes... he's got a ton of recipes from simple to complex all broken down nice and easy. The best part though is the chefs subtle humor and way of talking... not normally things you'd look for in a cooking show but he makes this stuff fun. ...for me at least, (-8 Here's one of his videos








and also I LOVE these fast compilations done by Tasty, here's one! There is a ton more and I really find some of them both wonderful and really inspiring! (they've got other series it seems, but I've never watched any but these compilation videos so idk if they are as good.)

[Sweetintoxikation]

So.. with isolation and such I've been in the mood to bake more. Well, bake and cook. Tomorrow I'll be making my Chicken Tortilla Soup; since we have the needed meat and veggies now for it and we want things we can store for a few weeks to help me mitigate the amount of mess I make in the kitchen on the daily.

That being said, I've now made two batches of chocolate-oatmeal-toffee cookies and 1 batch of brownies with chocolate chips and toffee bits in them. I"m not a HUGE brownie fan and I did not make that recipe from scratch but Paul enjoyed them.

But I AM a huge fan of fresh-made cookies. I used to LOVE having batter/dough ready to go daily for the girls. Premade batches in the freezer so I could pop a cookie or two in the oven when they were at my house after school. Something I loved. I don't have the kids here now, but I do have flour and sugar and recipe books.

Thus I dove in to remind myself which of my MANY (MANY MANY) cookie recipes were the 'award-winning in my holiday family bake offs' recipes. I think I've done it. I'll post both here because people like their cookies different styled. I'll also say I use shortening over butter because it gives a 'fluffier' cookie in my opinion. But use what you like best when you can! Okie.. ramble done. Recipes now.

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#1 Oatmeal Chip Cookies

Ingredients

1c uncooked quick-cooking oats
3/4c all-purpose flour
1/2c packed brown sugar
1/2tsp salt
1/2tsp vanilla extract
1/2c shortening
1/4c granulated sugar
1 egg
1/2tsp baking soda
1/2c chopped walnuts* (optional, I leave these out because Paul is allergic we found out)[here is where I substitute in the toffee bits]
1c mini chocolate chips* (you can use normal semi-sweet sized ones but I like mini-size better so I use those)

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celcius.
In a large bowl, with mixer at medium speed, beat all ingredients except walnuts* and chips until well mixed; occasionally scraping sides of the bowl. Using a large wooden spoon gently mix in walnuts* and chocolate chips.
Drop by spoonfuls, 1-inch apart, onto greased cookie sheets. Bake for 10-12 minutes or until top is lightly browned. Immediately remove from cookie sheet and cool on wire racks. Let cool and serve.

**My note for this recipe. I feel it makes a flatter cookie. So watch for cookie spread and keep a close eye on the baking as they EASILY burn.

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#2 World's Best Chocolate Chip Cookies
(so the book calls them)

Ingredients

3/4c granulated sugar
1c brown sugar
1c butter* (again I use veggie shortening)
1tbsp vanilla extract
2 eggs, slightly beaten
2c all-purpose flour
1c uncooked quick-cooking oats* (I sub this in; if you don't want oats in there just add in an additional 1c of flour)
3/4tsp baking soda
3/4tsp salt
1 1/2c mini-chocolate chips* (you can do up to 3c chocolate chips if you want)
1c chopped nuts* (again, optional and where I substitute in the toffee bits)

Preheat oven to 350 degrees Fahrenheit or 176 degrees Celcius.
In a large bowl, combine the white and brown sugars. Add butter* (shortening) and cream together with a hand mixer. Add vanilla and eggs; again mixing well.
In a separate bowl, sift the flour, baking soda, and salt together. Add dry mixture to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips. Add in the nuts*.
Line cookie sheets with baking parchment or wax paper. Using a small cookie scoop or spoon, form and drop dough onto the cookie sheets. Bake for 10-12 minutes. Remove from oven and cool on wire racks. Enjoy.

**This recipe is the one I like better. I feel it makes for a 'fluffier' cookie and when I made the cookies for my nieces, these were their faves. Goodness knows this dough can be frozen for a bit and you can parcel out cookies over time. It also has a larger yield which I like. THIS means I have more for later. ;)

I may add more recipes later.. if I pull out my mixer and REALLY go to town. Though I shouldn't.. I need to lose weight not bake cookies. q.q

[springacres]

I recently tried these recipes and my family loved them both, so I thought I'd share them with you guys!

Herb Crusted Chicken and Feta (from www.myrecipes.com/recipe/herb-crusted-chicken-with-feta)

Herb-Crusted Chicken with Feta Sauce
Oxmoor House
Prep Time
2 Mins
Cook Time
11 Mins
Yield
4 servings (serving size: 1 chicken breast and 1 1/2 tablespoons sauce)
March 2010
RECIPE BY Oxmoor House

A tangy Greek sauce made of mint, lemon, and feta cheese is a welcome addition to succulent breaded chicken breast. Serve it over a bed of orzo combined with chopped fresh basil. Use leftover sauce as a dressing spooned over Romaine lettuce or tossed with fresh veggies such as tomatoes and cucumbers.
Ingredients

2/3 cup whole wheat panko (Japanese breadcrumbs) - NOTE: I substituted my own breadcrumbs - lightly toast 1 slice of whole wheat bread, let cool a bit, break it into a couple pieces and stick in the food processor
2 tablespoons Italian seasoning - I used this recipe
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil
6 tablespoons Feta Sauce

Feta Sauce recipe: (found at www.myrecipes.com/recipe/feta-sauce)

Prep Time
4 Mins
Yield
7 servings (serving size: about 1 1/2 tablespoons)
March 2010
RECIPE BY Oxmoor House
Ingredients

1 lemon
1 tablespoon chopped fresh mint
4 teaspoons extra-virgin olive oil
Dash of black pepper
1 (3.5-ounce) package reduced-fat feta cheese


Grate rind and squeeze juice from lemon to measure 1/2 teaspoon and 2 tablespoons, respectively. Combine rind, juice, mint, oil, and pepper in a small bowl, stirring with a whisk. Add cheese, stirring with a fork.

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Despite the salsa, pepper and smoked paprika, I would say this recipe is mild in terms of spiciness. Perfect for someone like me who can't handle even jalapeños without my mouth being on fire for 10 minutes after every bite!

Roasted Salmon with Tomatillo-Red Onion Salsa (found at www.myrecipes.com/recipe/roasted-salmon-tomatillo)


Roasted Salmon with Tomatillo—Red Onion Salsa
Oxmoor House
Prep Time
3 Mins
Cook Time
20 Mins
Yield
4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 lemon wedge)
March 2010
RECIPE BY Oxmoor House

Although they look like small green tomatoes, tomatillos, also known as husk tomatoes, are actually related to gooseberries. In this recipe, their tart-yet-subtle apple and lemon-like flavors cut the richness of the salmon. Remove the papery skin from the tomatillos, wash them well, and pat them dry before chopping them. Round out your meal with fresh corn on the cob.

Ingredients

Cooking spray
4 (6-ounce) salmon fillets (1 inch thick)
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
Tomatillo—Red Onion Salsa
1 lemon, cut into 4 wedges

How to make:

Step 1

Preheat oven 350°.
Step 2

Line a baking sheet with foil; coat foil with cooking spray. Arrange fillets on prepared pan.
Step 3

Combine cumin and next 3 ingredients. Rub spice mixture over tops of fillets. Coat fillets with cooking spray.
Step 4

Bake at 350° for 20 minutes or until desired degree of doneness. Place 1 fillet on each of 4 individual plates. Spoon Tomatillo-Red Onion Salsa evenly over fillets. Serve with lemon wedges.

Tomatillo-Red Onion Salsa (from www.myrecipes.com/recipe/tomatillo-red-onion-salsa)

Prep Time
6 Mins
Yield
4 servings (serving size: 1/4 cup)
March 2010
RECIPE BY Oxmoor House
Ingredients

2/3 cup chopped tomatillos (3 medium)
1/3 cup finely chopped red onion
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt


How to Make It
Step 1

Combine all ingredients in a small bowl.
Step 2

Flavorful Combinations
Step 3

This Latin-inspired salsa, which is primarily made of chopped red onion, chopped tomatillos, lemon juice, and extra-virgin olive oil, takes little time and effort to prepare. It's tasty and versatile enough to serve over grilled chicken and steak or with tacos and fajitas. For a tropical variation, try substituting chopped pineapple for the tomatillo.