Tag: recipes

Baked Breaded Fish

Baked Breaded Fish
Print

Baked Breaded Fish

Recipe by LisaCourse: FoodCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 4 fillets of tilapia

  • Panko Mixture

  • 1 tablespoon sea salt

  • 1 cup panko bread crumbs

  • 1/3 cup shredded Parmesan cheese

  • Egg Mixture

  • 2 eggs

  • 1 tablespoon chili seasoning

  • 1 teaspoon salt

  • 1/4 cup oil

  • Flour Mixture

  • 1/2 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Method

  • Heat the oven to 425 F
  • Oil a baking tray
  • Blend the egg mixture ingredients in a bowl
  • Blend the flour mixture ingredients in a bowl
  • Blend the panko mixture ingredients in a bowl
  • Dip fish filet in flour mixture, then egg mixture. Then dip in panko mixture and press to ensure crumbs adhere to fish.
  • Place each filet on oiled baking tray
  • Using convection oven at 400 degrees F, bake for 15 minutes, turn fish, and bake for 5 more minutes

Notes

  • Serve with tartar sauce and lemon wedges

Biffy Minestrone Soup Recipe

Biffy Minestrone Soup Recipe

Recipe by LisaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 3 Tbsp olive oil

  • 1/2 large onion, chopped

  • 15-20 baby carrots, sliced

  • 4 cloves garlic

  • 4 oz tomato paste

  • 1T chili garlic sauce

  • 1 cup potatoes, diced

  • 1/2 cup corn kernels

  • 1 cup green beans, diced

  • 1 tin cannelloni beans

  • 28 oz petit diced tomatoes

  • 4c broth

  • 2 tsp Italian spices

  • 1/2 tsp black pepper, ground

  • 1 cup elbow macaroni, cooked

Method

  • Put oil in pot and heat until shimmering. Add onion and carrot and saute for a few minutes.
  • Add garlic and heat until fragrant.
  • Stir in spices and heat until fragrant.
  • Add diced potatoes and saute for a minute.
  • Add in diced tomatoes, tomato paste, corn, cannelloni beans, and broth. Cook for 20 minutes
  • Add in green beans and cook for five minutes
  • To serve, add soup to bowl and stir in cooked elbow noodles.

Notes

  • Substitute whatever seasonal vegetables are available for corn and green beans

Chili Seasoning Blend

Chili Seasoning Blend

Recipe by LisaCuisine: MexicanDifficulty: Easy

Ingredients

  • 1/4 cup chili spice

  • 1 tsp roasted garlic powder

  • 1 tsp onion powder

  • 1/2 tsp crushed red pepper flakes

  • 1/4 tsp cayenne pepper

  • 2 tsp smoked paprika

  • 1 tsp oregano

  • 1 Tbsp salt

  • 1 Tbsp ground black pepper

Method

  • Combine all ingredients in a food processor and blend until powered.

Notes

  • I use this blend in my chili recipe and as the spice for taco/burrito fillings.

Cinnamon Rolls

Cinnamon Rolls
Print

Cinnamon Rolls

Recipe by LisaCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
Servings

12

servings
Prep time

1

hour 

30

minutes
Cooking time

30

minutes

Sweet rolls with cinnamon, brown sugar, and currants.

Ingredients

  • Dough

  • 2 1/4 tsp active dry yeast

  • 1 cup warm water

  • 1 tsp sugar

  • 3 tbsp softened butter

  • 1/2 cup sugar

  • 1 cup warm water

  • 1 teaspoon salt

  • 1 egg

  • 2 cups whole wheat flour

  • 2 1/2 cups all-purpose flour

  • Cinnamon Filling

  • 1/4 cup softened butter

  • 1 tbsp cinnamon

  • 3/4 cup brown sugar

  • 1/2 cup currants

Method

  • Combine yeast and 1 tsp sugar in 1 cup warm water. Let set 5-10 minutes until frothy.
  • Put additional 1 cup warm water into stand mixer. Add 3 tbsp butter, 1/2 c sugar, and salt. Mix to combine.
  • Add eggs and yeast mixture to bowl.
  • Slowly add in flour and knead with bread hook for about five minutes. Add additional water or flour to make a slightly sticky dough.
  • Allow dough to rise for 30-60 minutes.
  • Flour a silicone mat and roll dough into a rectangle.
  • Spread 1/4 cup butter over dough.
  • Sprinkle cinnamon evenly over dough.
  • Sprinkle brown sugar over dough, then dot with currants
  • Using the long side of the rectangle, begin rolling the dough into a log. Using a sharp knife, cut the log into slices.
  • Butter your pan(s). Place rolls into pans, leaving an inch or two between rolls
  • Allow to rise for 60 minutes.
  • Preheat oven to 350F.
  • Bake for 20-30 minutes. Remove from oven and allow to cool.
  • Drizzle with topping — I used maple glaze, but a caramel sauce or maple syrup is good.

Curried Red Lentils

Curried Red Lentils

Recipe by LisaCourse: MainCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes

Red lentils in a tomato and coconut milk curry sauce

Ingredients

  • Cooked Lentils

  • 1.5 cups split red lentils

  • 3 cups water

  • Curry Sauce

  • 1 medium onion, diced

  • 2 cloves garlic

  • 1 Tbsp butter

  • 1 tsp garam masala

  • 1/2 tsp ground ginger

  • 1 Tbsp hot curry powder

  • 1 tsp sweet curry powder

  • 28 oz diced tomatoes, puréed

  • 14 oz can coconut milk, solids

Method

  • Boil water. Add lentils and cook for 5 minutes. Drain and set aside.
  • Melt butter in pan over medium heat. Add onions and garlic. Sauté for a few minute, until onions become translucent.
  • Add spices and heat until fragrant.
  • Stir in tomato purée and simmer for 20 minutes to reduce.
  • Stir in coconut milk solids and simmer for 5 minutes
  • Add lentils and simmer for five minutes.
  • Serve over jasmine rice.

Red Lentil Coconut Stew Recipe

Red Lentil Coconut Stew Recipe

Recipe by LisaCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 2 T oil

  • 1/2 tsp sea salt

  • 1/2 large onion, diced

  • 1 Tbsp chili garlic sauce (adjust to taste)

  • 1 1/2 cups red lentils

  • 1 cup carrots, sliced

  • 1 can coconut milk

  • 2 cups vegetable stock

Method

  • Heat a 6 qt sauté pan over medium heat and add oil. Sprinkle salt over oil.
  • Sauté onion for three minutes, then add 1 teaspoon of chili garlic sauce
  • Stir in lentils and stir to coat with oil
  • Add carrots. Stir in stock and coconut milk.
  • Simmer for 15-20 minutes until lentils are soft. Add salt and chili garlic sauce as desired.

Notes

  • Serve over jasmine rice.

Olive Tapenade

Olive Tapenade

Recipe by LisaCourse: SidesCuisine: ItalianDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 1 cup black olives, diced

  • 1 cup green olives, diced

  • 2 cloves garlic, diced finely

  • 1 teaspoon lemon juice

  • 2 tablespoons olive oil

Method

  • Use a mortar and pestle to grind 1/4 of both black and green olives
  • Mix all ingredients together
  • Allow to sit for one hour

Focaccia Bread Recipe

Focaccia Bread Recipe

Difficulty: Easy
Prep time

25

hours 
Cooking time

30

minutes

Ingredients

  • 6¼ cups bread flour

  • ¼ teaspoon active dry yeast

  • 1 teaspoon sugar

  • 1 tablespoon sea salt

  • 3+3 tablespoons olive oil

  • ~2 cups water

Method

  • Combine yeast, sugar, and one cup of water. Wait until foamy on top.
  • Combine flour and sea salt, mix to combine.
  • Add yeast/water mixture and mix for a few minutes
  • Add 3 tablespoons olive oil and kneed until a shiny dough ball forms, adding water as needed
  • Let dough rise for 24 hours
  • Coat a half-sheet baking pan with 1 tablespoon of olive oil and sprinkle with sea salt
  • Spread dough over baking pan
  • Coat with 1 tablespoons olive oil
  • Allow to rise for 60 minutes
  • Preheat oven to 450
  • Coat with 1 tablespoon olive oil and sprinkle with sea salt
  • Bake for 25-35 minutes

Low Yeast, Long Rise Bread

There’s been a run on yeast. Well, there’s been a run on a lot of things. But most things have viable alternatives. No broccoli, get some carrots. No tomato sauce, get diced tomatoes and use a blender. While there are unleavened breads, and breads leavened with baking soda … it’s not yeast bread. I’ve found some recipes using brewing yeast for bread, but I wanted to see how little baking yeast would make bread. Last night’s pizza dough used a quarter teaspoon of yeast. I took a cup of warm water, added about a tablespoon of sugar, and a quarter teaspoon of yeast. That sat until there was activity. Mixed together three cups of whole wheat flour, one cup of white flour, a few tablespoons of vital wheat gluten, and a teaspoon of salt. Added the water/yeast, then added enough water to make a dough. The dough sat overnight to rise. I gently deflated it in the morning, then left it to raise again. Gently deflated it around lunch time, and left it alone until dinner time. Very good crust — great flavor, nice crunchy crust to it. And beautifully leavened.

Oat Nut Bread

Oat Nut Bread

Recipe by LisaCourse: BreadCuisine: BreadDifficulty: Easy
Prep time

6

hours 
Cooking time

35

minutes

Ingredients

  • 2 1/2 tsp active dry yeast

  • 1 1/4 c warm water

  • 2 c all-purpose flour

  • 2 c white whole wheat flour

  • 1/2 c rolled oats, chopped

  • 2 T honey

  • 1 t salt

  • 1/4 c walnuts, chopped

  • 1/4 c sunflower seeds, chopped

Method

  • In a large bowl, combine the yeast (about 1/4 oz.) and 1/4 cup warm water. Stir and let stand for 5 minutes, until foamy.
  • Stir in remaining water, 1 cup of flour, the oats, and honey. Mix well. Add in salt, nuts, and an additional 1 1/2 – 2 cups flour. Stir, adding remaining flour gradually, until the dough comes together into a ball a begins to pull away from the sides of the bowl (this can also be done in an electric mixer with the dough hook attached).
  • Turn dough out onto a lightly floured board and knead, adding flour a tablespoon at a time as necessary to prevent sticking, until dough is smooth and elastic, about 5-8 minutes.
  • Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 – 1 1/2 hours.
  • Lightly grease a 9×5-inch loaf pan.
  • After dough has risen, turn dough out onto a lightly floured surface again. Gently deflate dough into a rectangular shape. Fold up the two long sides of the rectangle and pinch the seam together. Place seam-side down into prepared loaf pan.
  • Again cover the bread with a piece of plastic wrap and let rise until almost doubled in size, about 45 minutes.
  • While the bread is going through its final rise, preheat oven to 375F.
  • Bake loaf for 35 minutes, until an instant-read thermometer inserted into the bottom reads about 200F.
  • Cool loaf outside of pan on a wire rack completely before slicing.