April 26, 2012

Parmesan Baked Fish with Onion and Leek

My son-in-law made this for dinner one evening while I was visiting. It was something that he came up on his way home from work. It was baked fish fillets with onion, leek and cheese stuffing, and polenta on the side. You can use any variety of firm white fish: cod, catfish, or grouper works well. If you are looking for a simple yet elegant fish dinner--this is the one!

April 20, 2012

Goji Berry, Date, & Pistachio Nut Slices

Here's a great tasting treat to perk up that mid-day at work! These buttery fingers are filled with dates, goji berries, and pistachio nuts. For nutritional purposes, I've added goji berry to the recipe. Goji berry or wolfberry can be found in many health food stores. They are often used in Chinese herbal soups as they are high in antioxidant, help eyesight, improve circulation and boost immune function. I have a goji berry shrub in my garden and it provides me a good supply of plump and sweet berries. Enjoy it with a cup of your favorite tea or coffee.

April 6, 2012

Pistachio Nut Brownies

The trend in brownies over the past several years is ever gooier creations that seem to overwhelm you with chocolate and sugar. They are really only suitable for dessert. I wanted something that was a bit more versatile and could be enjoyed in the afternoon with tea without ruining your appetite for dinner. This brownie can even be enjoyed mid-morning with tea or coffee. Though I like walnuts, they never seemed quite right to me in brownies, their slightly bitter aftertaste always seems to be what I taste last as I eat a brownie. Instead I‘ve used pistachios, their mild and nutty taste matches this sparingly sweetened brownie and gives it added texture and notes of other flavors, not just chocolate.

April 1, 2012

Cannellini Beans and Kale Soup

This vegetarian soup is hearty enough for winter, yet has enough different delicate flavors to work well with a light meal. Normally this soup, which features cannellini beans (white kidney beans), calls for cabbage among its ingredients. I enjoy cooked cabbage, but I don’t think it does so well as a leftover. In this recipe, I’ve substituted Lacinato Kale (dinosaur kale) for the cabbage. Dinosaur kale or Tuscan kale is a hardy cooking green with dark curly wrinkled green leaves. I really like the flavor it brings to this soup and it maintains a firm texture even when served the next day.