Category: Recipes

Fish Stew

So this was my first try at making a fish stew. Now I’ve heard rumors about it won’t be a good fish stew without having shellfish and the like in it. I feel that this is false. I think that you can actually make a very good fish stew without having unclean meats in it. I set out to prove my points. This time I decided to definitely bring out the big guns and by the big guns I mean spices that are just out of this world. They can seriously can turn a cup of poop into I don’t know a great mousse. Wait… What??

Wow… I just got the visual on that one but you get what I mean. LOL.

So I decided to let the food do the talking. Let’s get these fresh vegetables popping, a great meaty fish, and power spices like anise and cumin to have a unique flavor.

Ingredients:

32 ozs of Pacific whiting fillets sliced in 1 inch cubes

2 cans of chicken broth

Sea salt and pepper to taste

2 tablespoons of paprika

2 cans of stewed tomatoes

1 teaspoon of cumin

1 onion chopped

1 leek sliced

2 bay leaves

8 cloves of garlic chopped

8 red potatoes chopped 1 inch cubes

1 green pepper chopped

3 star anise

1 jalapeño sliced

2 packs of Goya Sazon

Water 3/4 filled in a stock pot

Now one of the best things about this recipe is the fact that once you throw everything in the pot you are pretty much done!! Go have a glass of wine and sit down some where. The most work of this recipe is honestly just the prepping and chopping the vegetables and fish. You set the heat on medium-high. Combine all the ingredients in a stock pot and then let it cook for about an hour and a half. As the meal is cooking make sure to taste it! You may make some adjustments adding a little more. I tasted and stirred periodically. Just added a little salt and pepper while I was watching Netflix. 😂

Warning:

*** DO NOT remove the skin or you will have shredded pieces of fish all throughout the stew. ***

FYI: Goya is my freaking favorite. I would have added fresh cilantro but I ran out. Sorry didn’t feel like driving back out. 🤷🏽

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Chicken and Cabbage

Okay so what inspired me for this recipe? Meh… is just the fact that I think I don’t eat enough cabbage LOL. Yeah there was nothing profound about it. I just was on a big timecrunch because I had gotten off work a bit later and still had to go grocery shopping, cook dinner all before Sabbath. So while I was at work I compiled my grocery list to cut down on the shopping time. Then came the big question what do I do with those boring chicken strips that have unthawed in the sink? 🤔

Hmm… Time…time..

Got it!

A quick sautee with vegetables and rice boom! So here’s the recipe.

Ingredients:

2 lbs chicken strips cut into inch chunks

1/2 a red onion chopped

8 cloves of garlic halfed

1 jalapeño chopped

3 carrots sliced

1/2 head of cabbage sliced in strips

1 cup of sliced mushrooms

3 tablespoons tumeric

Sea salt and pepper to taste

1/2 can of chicken stock

1/2 cup of Mirin or a white wine you have handy

olive oil

1 cup of water

Add olive oil liberally to coat bottom of wok on medium heat. Add garlic, red onions, carrots and jalapeños. Stir and let cook for about 3 minutes. Then add chicken and Mirin. Begin adding salt and pepper to taste. Stir occasionally. Cook until chicken is halfway done. Then add cabbage, mushrooms, chicken stock, water, tumeric, and stir. Mix the ingredients well. Then leave to simmer 20-25 mins. Stir occasionally. Again add salt and pepper. Once the cabbage has cooked down and the chicken is cooked through you can serve. I paired it with rice and that was a win!

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My Roasted Potatoes

For herb roasted potatoes you can use many things. This is kind of my go-to one just because of how busy my day is. The main component is Dill. The ingredients are sea salt, black pepper, dill weed, olive oil, and fresh garlic. Use the powder too lol if you want “extra coverage” of don’t have the fresh handy.

I use typically one potato per person and then add one extra. Small 5 gold potatoes were cut in sizes no bigger than an inch. Basically the larger your cuts the longer baking time. So control it. With smaller cuts you can have your potatoes done and tender and 40 minutes at 350 degrees. This gives you time to start them first or start them at the same time as your meat. I try to cook things at the same time and just stagger items in. This means your meal can be done at the same time and you’re not waiting on other things. Anyway two cloves of garlic are chopped roughly.

Then toss the potatoes with the olive oil and garlic. Season the top.. toss then season again and toss. Season with the salt on based on your preferences. Then bake. Most potatoes that I use in cooking are tossed in olive oil and baked. This is just so that I keep a healthy focus when it comes to my carbs. If you want you can add some chopped onions I didn’t tonight.

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Salmon… and what that mystery herb Tarragon in the cabinet is for??

Salmon naturally tastes good. It’s a super easy fish to work with in the kitchen. It looks all fancy LOL but don’t let that intimidate you. You can easily plate and make this extra special if you want to.

Or have a nice healthy meal and look expert if somebody happens to drop by. 😂😂 I know it sounds terrible but really it’s not LOL. I start with 2 lb of salmon. That’s usually enough to feed my family which is 4 people. Typically there’s some left over. I seasoned super simple but it’s going to turn out fabulous. I used garlic, olive oil, garlic, tarragon, rosemary, black pepper and sea salt. Just rub a nice light coat of olive oil on your fish. Then lightly season. Very simple. I typically bake mine for 30 minutes max at a Preheated 350 degrees. I check it after 20 minutes to make sure that is still fluffy and not burned. Today it was 25 mins till done.

About Tarragon…

Now tarragon is a random herb that appears in cabinets. So super random it doesn’t get used. I have passed over it many times, I can’t even lie. Lol. And then finally I had to question okay well what can I do with this herb anyway??? Well it goes good with chicken and fish to start!! It’s similar to the taste of anise. Lightly though… Now what’s pretty cool is it improves in the body when eaten. I provided a link that sums up some things. It’s great for your cardiovascular and digestion. So smile when you eat this… #guiltfree!!

https://thefreerangelife.com/benefits-of-tarragon/

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Pinto Beans

So pinto beans are actually one of my favorite kinds of beans. They’re very versatile as far as flavoring goes. A lot of people put ham in their pinto beans to flavor it. I don’t eat pork anymore due to dietary laws so I had to figure out new creative ways to flavor my favorite beans. This time around I wanted to give them a more bolder flavor. I don’t want to bore you with a step-by-step process. I mean it’s pretty simple you wash the beans. Finely chop up some onion and fresh garlic and sautee with sea salt and black pepper. Once those are browning go ahead and add the pinto beans stir them around. Add about an inch of water above the beansh. Lastly add a Maggi seasoning cube. Put in about a teaspoon of tumeric and of cumin. Add more salt and pepper to taste and let it cook down. It’s super fast and super easy and they’re pretty much done in about maybe 15 minutes at the most. 👌🏽

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