Monkfish in cajun sauce

First time ever cooking Monkfish which I love for it's firm, lobster-like texture.

This is a quick and easy recipe based loosely on:
http://allrecipes.com//Recipe/monkfish-provincial/Detail.aspx

1 lb monkfish, cut in bitesize chunks
2 small tomatoes, chopped
2 cloves garlic, chopped
1 T flour
1 t cajun seasoning
1 T olive oil
1/2 c wine
1/2 T butter
salt to taste

Recipe portions are very loose.  I didn't measure at all.

1. Fry garlic in olive oil
2. Add tomatoes and cook until flesh starts to break down
3. Mix fish with flour and seasoning
4. Add wine, butter and fish
5. Cover and simmer for 3-4 mins

We had it with a baguette, but it would be better with a side of  rice.

We actually made this with zucchini, but I would skip it next time.  Zucchini doesn't absorb flavors very well.  Mushrooms would probably absorb flavors of sauce nicely.

Aloo Gobhi

We have been on an indian food kick lately.  Meanwhile, I've been wanting to cook with cauliflower, so this dish was a perfect combination.  Our first attempt had too many potatoes and was served with rice.  Too much starch.  Scooping up with paratha is perfect.  Warmed tortillas will work in a pinch.

Source: http://www.sailusfood.com/2008/11/16/sukhi-sabzis-aloo-gobhi/

Sukhi Aloo Gobhi Sabzi Recipe

Prep & Cooking: 40-45 mts

Serves 4-5 persons

Cuisine: North Indian

.

Ingredients:

1 large potatoes, peeled and cubed (1/2")

1 whole cauliflower, cut into florets, blanched in hot salt water, drained

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida

1/4 tsp cayenne

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1 tsp garam masala pwd 

pinch of amchur pwd (dry mango pwd) (optional)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and 2 tbsps of water and saute for 20-30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts.
3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and amchur pwd mix well. Cook with out lid for another 2 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot aloo gobhi with phulkas, paranthas or puris.

Slow Cooker Chipotle-Lime Chicken

Jeff made this recently for the first time - we LOVED it.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chipotle-lime-chicken-thighs-jamaican-rice-and-peas-recipe/index.html

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup sliced onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 pounds skinless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1/4 cup lime juice
• 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
• 2 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish

Directions

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice:

• 2 cups white rice
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper

Combine rice, coconut milk, water, thyme, and lime zest. Cook in rice cooker. Fold in scallions and season to taste with salt and pepper.
 (Original recipe called for beans, but were omitted since we cooked in rice cooker)

Boerenkool Stamppot (Kale Hash)

Classic Dutch recipe that we loved growing up. Very hearty - great winter dish.

Ingredients

• 3 lbs potatoes
• 2 onions
• 1 bay leaves
• 1 lb kale
• 1 pinch salt
• 1 pinch ground pepper
• 1 lb smoked sausage
• 1/2 cup milk
• 2 tablespoons butter

Directions

1. Peel and dice potatoes and onions.
2. Clean, trim and slice kale.
3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
4. Cover and boil gently for about 25 minutes.
5. Meanwhile steam the smoked sausage for the same amount of time and slice.
6. Remove the bay leaf, drain the vegetables, and mash them.
7. Add milk and butter.
8. Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

Sugar Cookies for Cookie Cutters

Just tried this one today...came out really nice and best part is you don't need to chill dough!

UGAR COOKIES

Read more about it at www.cooks.com/rec/view/0,1910,148165-241195,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 1 c. butter, softened 1 c. sugar 1 egg 1 tsp. vanilla 2 tsp. baking powder 3 c. all-purpose flour Cookie cutters ICING: 1 lb. confectioners' sugar 3 oz. cream cheese, softened 5 tsp. milk Cream butter and sugar, add egg and vanilla. Sift flour and baking powder together. Add to creamed mixture. Mix well. Batter will need to be mixed by hand. Dough does NOT need to be chilled before cutting out cookies. Roll out on floured surface and cut out with cookie cutters. Bake in 400 degree oven on ungreased cookie sheet for 6 to 8 minutes. Cool cookies. ICING: Mix above ingredients until spreading consistency. More milk may need to be added. Food coloring can also be added to icing.

Blueberry Scones

We have fallen in love with these scones - truly amazing right out of the oven.


Blueberry Scones
from the Episode: Coffeehouse Treats

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Makes 8

16	tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2	cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2	cup whole milk
1/2	cup sour cream
2	cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2	cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2	teaspoons baking powder
1/4	teaspoon baking soda
1/2	teaspoon table salt
1	teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.




Step-by-Step: Scone Confusion

TRADITIONAL: The British original is lean, dry, and barely sweetened. Spoonfuls of jam and clotted cream are a must.	ARTIFICIALLY SWEET: This scone is shellacked with icing and has tiny flecks of artificial blueberries that add color but not flavor.
BIG BLOB: This scone is too large and amorphous to cook through, leaving the center doughy and unbaked.

Step-by-Step: Grating Butter

Use the wrapper to hold the frozen butter while grating it on the large holes of a box grater. Grate 4 tablespoons from each stick of butter.

Step-by-Step: Folding and Shaping the Scones

1. Fold dough into thirds (like a business letter).	2. Fold in ends of dough to form 4-inch square. Chill dough.
3. Reroll dough into 12-inch square. Press berries into dough.	4. Roll dough into jellyroll-like log to incorporate blueberries.
5. Lay log seam-side down and press into even 12 by 4-inch rectangle.	6. Cut dough into 8 triangular pieces.

Baked Penne with Chicken and Sun-Dried Tomatoes

I made this recipe for a friend who had surgery. It's not exactly healthy, but certainly one of those comfort food dishes.


Prep: 35 minutes Total: 1 hour

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Ingredients
Serves 8.
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions
*Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
*In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
*In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. *Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
*Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
*Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
*Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
*Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.