Tag Archives: lemon

Pan Fried Cod in Creamy Lemon Sauce

26 Feb

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I figured God invented Lent so we could enjoy meatless meals more.

This is FABULOUS and doesn’t take a lot of time.

3/4 cup all purpose flour plus 1 1/2 tablespoon for the sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Two pounds of boneless, skinless cod cut into 5 to 6 inch fillets

6 tablespoons unsalted butter

1 1/2 cups chicken broth

1 1/2 cups heavy cream

The juice of one big lemon at least 3 tablespoons

One big thin sliced lemon

The zest of a big lemon

1/4 teaspoon garlic powder

1/2 teaspoon sugar

4 Tablespoons capers

Mix the flour, salt and pepper together in a plastic bag.

Shake till they are all coated with the flour .

Heat a large skillet with the buttter

Shake off the excess flour and place in the pan on medium high heat till the fish is nice and brown.

Turn over and brown the other side.

Place on a plate and cook the remaining fish.

Use the same pan

Pour the chicken broth and lemon juice into the pan

Add the lemon slices

Bring everything to a boil till it is reduced to half.

Remove the lemon slices

Add the one cup of cream, lemon zest and heat on medium for 5 minutes

Add the garlic powder, sugar , the remaining cream and 1 1/2 tablespoon of the seasoned flour

Bring this to a boil

This should thicken in a couple of minutes. Just keep an eye on it because it can boil over. What a mess.

It is going to be a loose creamy sauce

Add the cooked fish, lemon slices and make sure it is all coated with the sauce

Add the capers with the brine

It may need more salt so this is the time to adjust your seasoning.

Serve with rice, noodles, potatoes or quinoa.

I served it with a big bowl of steamed sugar snap peas, pilaf and a huge salad.

I thought my son was mad at me because he didn’t talk for ten minutes,  he only moaned.

This is his new favorite.

 

 

 

 

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Baked Striped Sea Bass

7 Jul

Striped Baked Bass

OMG this was so good.

My neighbor Jason captains a fishing boat and he gave me two huge striped sea bass fillets.

His boat is the Pamela May out of Narragansett, R.I.

Fresh fish is the best and Jason cleans it for you.

Charter this boat and you will be so happy at supper time.

One striper fillet – can usually feed 4, or 3 of my people

Drizzle the pan with olive oil and lemon juice

Rub the entire fish with the juice of one lemon

Save the lemon for later.

Sprinkle with garlic powder, salt and black pepper.

Put eight pats of butter on top of the fish, about one half of a stick

Bake in a preheated 375 degree oven with the lemon halves for 15 to 20 minutes or until flaky.

I served this on a bed of garlic spinach

Put the baked lemons on the fish for anyone who wants more.

Thank you Captain Jason!

Lemon Orzo Soup

8 Apr

Lemon Orzo Soup

I can’t eat any more heavy food.

This is great and very light.

One 48 ounce can of chicken broth

1/2 teaspoon salt

1/2 pound orzo pasta

One beaten egg

The juice of one large lemon

Bring the broth to a boil

Add the pasta and cook till tender

Beat the egg and gently add spoonfuls of broth to the egg until you have about a cup of broth and egg.

Take the pot off the heat and slowly stir the egg mixture into the broth

This will make the broth cloudy

Add the lemon juice .

Thats it.

Homemade Frozen Lemonade

20 Feb

frozen lemonade

There is a store in Rhode Island called Dells.

They make the best frozen slush.

Here is my take off.

4 to 5 teaspoons sugar

1/2 cup boiling water

The juice of one lemon, include the pulp

The rind of half a lemon cut into small slices

2 cups of crushed ice

3/4 cup water

Mix the sugar and hot water together and shake well till the sugar is dissolved.

Add the lemon juice, ice and water to the sugar water.

Blend till a slushy consistency

Add the lemon slices to the slush.

Just sit back and sip a refreshing lemon slush.

 

 

 

Grilled Lemon Shrimp

17 Sep

Grilled Lemon Shrimp

This is too easy to be so good.

One pound of U-20 cooked, peeled and de-veined shrimp.

You can use raw shrimp but make sure they are peeled, and de-veined.

The cooked shrimp was on sale for a great price so I couldn’t resist a bargain.

Marinade

One clove of minced garlic

Six tablespoons of olive oil

The juice of half a big lemon plus the zest

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh chopped parsley

1/2 teaspoon brown sugar

Mix everything together in a blender and pour over the shrimp.

Marinate the cooked shrimp in the marinade for about 1/2 an hour

Preheat the grill to high

Put the shrimp on skewers and grill for about one to two minutes per side.

Serve with a tossed salad, brown rice and a vegetable.

This marinade can also be used for chicken or pork.

Lemon Farro Salad

20 Aug
Lemon Farro Salad

Lemon Farro Salad

I love farro.

It is  a chewy grain that you can add to soups or salads.

Two cups of farro

Six cups of water

Two packages of Knorr  Sason which is a seasoning package  with garlic, onion, annatto and coriander.

If you can’t find the seasoning package , you can use one teaspoon salt, one teaspoon garlic powder and onion powder, 1/2 teaspoon annatto and coriander.

Four beef bouillon cubes.

You can use vegetable cubes if you prefer.

Two diced onion

One tablespoon oil

1 1/2 cups of sliced cherry tomatoes

One cup of green pitted olives

12 pepperoni peppers

One diced red pepper.

One cup of diced fresh parsley.

3/4 cup lemon garlic dressing.

Boil six cups of water

Add the spices, bouillon cubes and farro.

Simmer on low for 30 minutes till the farro is cooked but still chewy.

Keep it in the pot  and it will absorb all the water.

Saute the onion and red pepper in the oil and season with salt and pepper.

Put the farro in a large bowl and add half the salad dressing.

Mix well.

Add everything else but save the pepperoncini peppers for garnish. Add the rest of the dressing on the top of the salad.

Serve at room temperature.

Sometimes I add black olives, feta cheese and a jalapeno pepper.

My family loves this salad and it is a great make ahead meal.

Vegetables that look and taste like pasta

23 Jun
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Veggetti

I call this the Veggetti pasta because the tool I use is the Veggetti.

My sister, Janet, gave it to me for my birthday and I have been Veggetting everything.

You can buy it online or at Walmart.

I love it.

4 zucchini squash washed and dried

1/2 teaspoon salt and pepper

You can use the dressing of your choice.

I used my lemon, garlic and honey dressing.

You only use maybe five or six tablespoons of dressing.

Put the squash in the Veggetti and twirl away.

Salt the squash to sweat out the water and the dry with a paper towel

Put in a bowl and add your dressing.

This is so good and fast.

Today I am going to make a carrot slaw with raisens. walnuts, celery and just a little mayo.

Tomorrow I will cook the squash and add a marinara sauce.

I feel so healthy already.

I love my new toy.

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Veggetti