Picture courtesy of Catsupbottle.com
Always thought that was a weird word. Ketchup… Catsup….. But it’s not the topic of todays blog. Today I am going to CATCHUP…. on some recipes that I have made in the past week that I felt were worthy of noting on here.
First we start off with Beer Battered Halibut, then move on to a twist on Tuna Casserole. Followed by a hearty, heart healthy Black Bean Chili, and ended with a sweet Blueberry sauce to top off any dessert. It Was a great week of cooking, that was EASY and full of the wonderful bounties of the Pacific Northwest.
As you have probably read, Chris caught a Whopper of a fish, so I will be needing any recipes you have, and will be posting a ton. Last night, we deep fried the fish and was it ever yummy. Below is this simple beer batter recipe that I used and it turned out Delicious! And Was it very Easy….. for all you “easy” cooks.
Beer Battered Halibut
1 lb. 1 -2 inch pieces
1 cup Bisquick
1/2 teaspoon onion salt
1/4 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (optional)
1 beaten egg
1/2 cup beer
Heat oil to 375 degrees. Mix all dry ingredients in bowl, slowly add beer and egg till batter is of a thin consistancy. Dredge fish in flour just to coat so that the beer batter stays on.
Make sure your oil is hot, you don’t want your fish to stick to the bottom or to soak up the oil. Fry pieces a few at a time to keep the oil temperature hot. May take several batches. Remove a plate covered with paper towels, or a paper grocery sack. Season again with salt and serve!
With Chris gone over night fishing, I decided to make something a bit different. I had watched a show with Rachael Ray on Tuna casserole. As a kid I liked it, but as my kids grew up and moved out I hadn’t made it. This recipe fits with the mediterranean diet. I had some fresh tuna I used instead of the canned and it turned out to be just perfect. It is again, and EASY meal with alot of flavor. I will definitely make this again.
Mediterranean Tuna Casserole or Renaissance of Tuna (Rachael Ray)
1 lb. fettucini
Olive Oil to coat bottom of skillet
4 cloves of garlic, finely chopped
1 small onion, chopped
2 (6 ounce) cans of tuna in water
1/2 cup sund dried tomatoes sliced thinly
1/2 cup dry white wine
1/2 cup half and half or cream
1/2 cup frozen peas
1 cup fresh basil
Heat a deep skillet with olive oil, approx. 3 Tbsp. Saute garlic and onions until tender, 4 -5 minutes. Add tuna and sundried tomatoes and stir to heat through, another 1-2 minutes. Add wine and cook it down a minute, then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.
It has been raining for the last few days here in Oregon. I thought a hearty chili sounded like just the thing, with a side of cornbread. So below is a quick fix Chili that has a nice flavor without the red meat.
Black Bean Chili
1 Tbsp. EVO
1 small onion diced
2 cloves garlic, minced
1 pound ground turkey, shredded leftover chicken or beef (I used the shredded rotisserie chicken)
3 (15 ounce_ cans black beans, undrained
1 (14.5) ounce can crushed tomatoes
1 1/2 Tbsp. Chili powder
1 Tbsp. dried Oregano
1 Tbsp. dried basil
1 Tbsp. Cumin
1 Tbsp. red wine vinegar
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add meat and cook stirring till meat is brown or if leftovers, heated through. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Last but not least, to sweeten the palate, a wonderful blueberry sauce to top ice cream, angel food cakes, pound cakes or any thing your heart desires. Again EASY…. For those that LOVE easy!
1 (1-pound) bag frozen blueberries (approx. 2 cups)
1/4 cup triple sec, grand marinier, or orange juice
1/3 cup sugar
1 Tbsp. lemon juice
2 tsp. cornstarch
Combine blueberries, triple sec, and sugar in medium saucepan. Cover and gradually bring to a boil over medium high heat, stirring occasionally. Reduce heat; simmer 4 minutes.
While berries cook, combine the lemon juice and cornstarch in a small bowl. When the berries have simmered for 4 min., stirin the cornstarch mix. Boil 1 full minute, stirring often to prevent sauce from spattering. Remove from heat. Cool, and refridgerate if not using immediately. Can be stored for up to 4 days.