Monthly Archives: January 2013

There’s Something Fishy About This One

16 Wednesday Jan 2013

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This recipe is one for any white fish. I made it the first time with Mahi Mahi, but also made it last week with haddock fillets. Delicious!

Club House Lemon & Herb Seasoning

4 fillets of your choice, any white fish

2 tbsp Butter

Extra Virgin Olive Oil (EVOO)

Fresh Cilantro

Sweet Chilli Sauce

Lemon Juice

In a pan, melt butter with EVOO. Place fish fillets in pan and sprinkle with Club House Lemon & Herb Seasoning. Turn fish after 3 minutes and put more seasoning on the second side of each piece of fish. Add a handful of fresh Cilantro to the pan and 2 Tbsp of Sweet Chilli Sauce. Add 4-6 tsp of lemon juice. Turn fish again and baste with liquid in pan. Turn once more and baste other side of each piece of fish. Prep time is 10 minutes and cooking time is 14-16 minutes. Serve the fish with the sauce from the pan over mashed potatoes or rice.

And He [Jesus] said to them, “Follow Me, and I will make you fishers of men.” Matthew 4:19. Just as Jesus called those fishermen to leave their boats and nets and come follow Him, so He still calls us to follow Him every day. He will never disappoint us and we will never regret a single moment in His presence. He alone, is the only One to give us complete satisfaction in this life. Then we have the incredible privilege of telling others about Him, our Lord and Savior Jesus Christ.

 

And the meat goes on…

08 Tuesday Jan 2013

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Lest you think the only thing I know how to make is soup, here is a recipe for pork tenderloin that developed in my kitchen one night last week. It was a hit with the family!

Citrus Pork Tenderloin

2 pork tenderloins, extra fat and silver skin removed

Marinade: 3 tbsp orange marmalade

2 tbsp lemon marmalade

1/4 Cup aged balsamic vinegar

1/4 Cup Extra Virgin Olive Oil

chopped, fresh rosemary

1 heaped tsp grainy mustard

salt and pepper

Cut pork tenderloin into 1/4″ medallions. Place in large freezer bag, add marinade. Seal bag and let marinate for 1-1 1/2 hours in fridge. Fry pork medallions in a large fry pan, 5 minutes per side, turning often, until cooked through. You can pour the marinade into the frying pan too as it will cook long enough to be safe.

Serve over mashed potatoes or rice.

 

In Exodus 16: 2-3 we read how the people complained in the wilderness. They thought it would have been better to die as slaves with pots full of meat then to die of hunger in the wilderness. Thankfully, the LORD provided meat for them in the form of quail, but it wasn’t too long before they were complaining again.

Oh, Lord, keep us from complaining. We have so much to be thankful for!

“Do all things without murmuring and disputing.”

Phil. 2: 14 NKJV

 

Next time…a recipe for your favorite type of white fish!

And I am working on that Creamy Potato and Leek soup.

 

 

 

Variations on a Theme

02 Wednesday Jan 2013

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If that title seems familiar it is probably because you know it from a piece of classical music by Joseph Haydn. I have had this title going around in my head since this morning. I am going to add a couple more soup variations today as the snow flakes waft gently down outside. We had the sweet potato soup for lunch!

Sweet Potato Soup

Following the same basic method from yesterday’s post, use 3 large, peeled sweet potatoes. Chop them into smaller pieces to speed up cooking time. Use 1/4 tsp dried thyme and 1-900 ml carton of no-sodium chicken broth along with a generous handful of bacon bits (the real ones, not simulated, or fry up your own bacon slices as per yesterday’s post). Simmer gently until sweet potatoes are tender. Puree and enjoy!

For a vegetarian variation on any of these soups, omit the bacon and replace the chicken broth with vegetable broth.

For a taste sensation zap, add 1/2″ piece of ginger, peeled and diced to the sweet potato or carrot soups.

This title also reminds me of a Bible verse:

My heart is overflowing with a good theme; I recite my composition concerning the King; My tongue is the pen of a ready writer. Psalm 45:1 NKJV

May your day be filled with praises to our King, our Lord Jesus Christ!

On A Cold Winter’s Day

01 Tuesday Jan 2013

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We all know and love the expression “comfort food.” It is part of us and brings to mind images of food we grew up with and food we crave when we don’t feel well and food that reminds us of home. There is something especially comforting about soup on a cold winter’s day. Here is an easy recipe for Potato and Bacon Soup.

Potato and Bacon Soup

5-6 medium size potatoes, peeled and cut into 1″ cubes (you can leave the peel on just scrub them well)

1/2 onion, diced

5-6 slices of bacon, cut into 1/2″ pieces vertically (lardons)

1-900 ml carton of no sodium chicken broth

Salt and pepper

Cheddar cheese, grated (about 1/4-1/2 cup)

In a large pot, cook onion and bacon together until onion is translucent and bacon is beginning to crisp up. Add the salt and pepper to taste.

Add the potatoes and the carton of broth. Bring to a boil then reduce to simmer and simmer until potatoes are soft.

Use a hand blender (immersion blender) to puree soup until smooth.

Serve hot with a good pinch of grated cheddar cheese.

Here is another favorite:

Creamy Carrot Soup

6-7 large carrots, peeled and cut into 1/4″ pieces

1-900 ml carton of no sodium chicken broth

1/2 onion, diced

Pinch of fresh rosemary leaves

Salt and pepper

Whipping Cream 1/2 Cup (optional)

Cook onions in a large pot until translucent. Add carrot pieces and chicken broth. Add salt and pepper to taste. I like to use white pepper in this one.

Bring to a boil then reduce to a simmer until carrots are soft. Add fresh rosemary during the last 5 minutes of cooking.

Puree the soup until smooth. For a creamier soup, stir in 1/2 cup of whipping cream after pureeing with immersion blender.