Fresh White Wine Tilapia with Wilted Baby Spinach

Fresh White Wine Tilapia with Wilted Baby Spinach

• 2 fresh tilapia filets, about ¼ pound each.

• 2 cups fresh baby spinach

• 1 diced tomato

• 1 tbsp minced garlic

• 1/3 cup olive oil

• ¼ cup white cooking wine

Warm half of the olive oil in a large skillet. Cook tilapia filets over high heat for 2 minutes on each side. Remove fish from pan. Reduce heat, and add the white wine, tomato, garlic, and the rest of the olive oil. Let simmer for 6-7 minutes. Put fish back into the pan, and cook both sides evenly over medium heat. Place baby spinach on top of cooking tilapia. Remove dish from pan once spinach has slightly wilted and serve.

Freezer Food Friday – BIG BATCH PUTTANESCA SAUCE

 

Welcome to Freezer Food Friday. Please share a recipe ( that can be frozen for later use ) on your blog and link it below. Thanks you for your participation!

 

 

  

BIG BATCH PUTTANESCA SAUCE

 

3 28-oz. cans diced tomatoes

1/3cup tomato paste

1 large onion, chopped

4 cloves garlic, minced

1/4 cup pitted kalamata olives, chopped

1/4 cup snipped fresh Italian (flat-leaf) parsley

2 tbsp. capers, drained

1 tbsp. anchovy paste

2 tsp. dried basil, crushed

1/4 tsp. cayenne pepper

1 lb. fresh or frozen cooked shrimp, thawed, peeled, and deveined

1/4 cup pitted kalamata olives, halved

Hot cooked pasta or rice

Shaved Parmesan cheese

 

In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, 1/4 cup snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 tsp. salt, and 1/4 tsp. ground black pepper.

 

Cover and cook on low-heat setting eight to 10 hours or high-heat setting four to five hours.

 

Remove half of sauce and set aside for additional meals.

 

If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook five minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese.

 

Makes six servings plus 5 1/2 cups leftover sauce.

 

Per serving with shrimp: 257 cal, 4 g fat (1 g sat. fat), 94 mg chol, 874 mg sodium, 36 g carbo, 5 g fiber, 20 g pro.

  

GRANDDAD’S FISH CHOWDER

GRANDDAD’S FISH CHOWDER

2 cups sliced onion
2 tablespoons margarine or butter
2 tablespoons flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
2 cups peeled, chopped potatoes
1 cup celery, sliced
3 cups fish, cut into bite sized pieces (and/or shrimp)
2 cups milk
2 cups shredded cheese (cheddar, Swiss, or your favorite)
2 tablespoons sherry

Sauté onion in margarine; blend in flour and seasonings. Place in crock pot with water and vegetables, cook on low for six hours. About one hour before serving, add remaining ingredients, stirring in cheese till melted. Serve with crusty French bread. 6-8 servings.

Crab and Corn Chowder

Crab and Corn Chowder

  

Prep Time: 5 min.

Cook Time: 35 min.

 

4 slices bacon

1 large sweet onion, coarsely chopped (about 2 cups)

2 cloves garlic, minced

6 cups Chicken Broth  

2 tsp. seafood seasoning

6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups)

2 cups frozen whole kernel corn

1 container (8 ounces) refrigerated pasteurized lump crabmeat

1/2 cup heavy cream

 

Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.

 

Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.

 

Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.

 

Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.

Oven-baked Fish Sticks

Oven-baked Fish Sticks

Make your own fish sticks from scratch! This is quick and easy to prepare. Kids love them and you’ll know you’re making them something good.  

1 lb. 8 oz cod filet
1 cup dry bread crumbs
1/2 cup skim milk

1. Cut the cod into fishstick-size pieces.

2. Dip each piece of cod into milk; then coat with breadcrumbs.

3. Spray a nonstick pan with cooking spray; arrange fishsticks on pan.

4. Bake in a 400 degree oven for 45 minutes or until crispy brown.

 

Serving: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Seafood Chowder – crockpot

Seafood Chowder

Serves six

This is a good starter or, served with lovely homemade soda bread, can make a substantial main meal. Choose whichever fish you like – salmon, haddock, bream or monkfish – or ask your fishmonger for a bag of trimmings, as this keeps costs down.

75g long grain rice, uncooked ( 1/4 cup )
2 celery stalks, chopped;
1 red pepper, chopped;
1 medium onion, chopped;
2 cloves of garlic, chopped;
2 tins of good-quality chopped tomatoes;
100ml white wine or vegetable stock; ( 1/2 cup)
1 tbsp Worcester sauce;
1/2 tsp salt;
1/4 tsp cayenne pepper;
500g raw, firm, fleshy fish chopped into cubes; (1 lb. )
3 tbsp chopped fresh parsley

Mix together all the ingredients except for the fish, rice and parsley. Cover and cook at a low setting for seven hours or, alternatively, on a high setting for three hours.

For the last 30 minutes of cooking, stir in the rice, fish and parsley.

If you don’t have a slow cooker, follow the steps as above and simmer on a medium heat on the hob for one hour, then add the fish and herbs for the last 15 minutes.

Mediterranean Fish Soup

Mediterranean Fish Soup

Rated: 4 out of 5 by 4 members Yields: 6 servings
“Orange juice, white wine, bay leaves, and fennel give this shrimp and cod soup its distinctive flavor.”

INGREDIENTS:

1 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 1/2 ounces canned mushrooms
1/4 cup sliced black olives 1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 pound medium shrimp – peeled and deveined
1 pound cod fillets, cubed

1. Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.

2. Stir in shrimp. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

3. Variation: If you prefer a heartier soup, add more fish. Add white fish or cod to slow cooker 45 minutes before serving.

Linguine with Garlic Clam Sauce

Linguine with Garlic Clam Sauce

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup minced fresh parsley

Cook linguine according to package directions. Meanwhile, in a skillet, saute garlic in butter and oil until golden. Stir in flour until blended. Drain clams, reserving juice; set clams aside. Gradually add juice to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in clams, cheese and parsley. Cook until cheese is melted and sauce has thickened. Drain linguine; top with clam sauce. Yield: 4 servings.

(Recipe courtesy of “Taste of Home’s Pasta Cookbook,” Reiman Publications)