Tilapia with Mango Salsa

We still eat fish from time to time (mostly because I can't give it up) but it is also a quick meal that is light, but satisfying. Tilapia is a milder fish and has very low levels of mercury. I usually serve fish with couscous or wild rice and some kind of vegetable.

Fish

Tilapia fillets (1 per person or half for a child). Pat fillets dry with a paper towel and season both sides with salt, pepper, and parsley. Place fillets in a heated pan with a little bit of olive oil and butter and cook each side for about 3-4 minutes. Make sure the thickest part of the fillet is fully cooked. Fish will become flaky when done.

Mango Salsa

Chop fresh mango and fresh cilantro and combine. Place desired amount over fish.

Minestrone Soup

SO, I know that it is almost May and that soup season is ending, but you never know when it might rain in Seattle. And any rainy day is a good day for soup. This is one of my favorite recipes. It is super healthy because it is chock full of vegetables. I am not usually very concerned with cooking 'healthy' meaning I cook like to cook with lots of butter and I rarely skimp oh the whipping cream, but I do try to cook lots of vegetables for my family. So with out further ado, my Minestrone Soup recipe (well I stole it from my friend)

Grate 1-2 cups carrots

Chop a couple stalks of celery

Dice and onion

Saute all of the above in a large pot in a little olive oil

Add 4ish cups water

Add 2 cans diced tomatoes

Add 2 8 OZ can of tomato sauce (I dont always do this since tomato sauce is the only ingrediant of this recipe that I dont always have on hand)

Bring to a boil

Add 1-2 cups chopped cabbage

Add 6 ish bullion cubes

Add 2 tsp Italian Seasoning

Chop and add 3-4 Zucinni and Crookneck Squash

You can add about 1 cup pasta but I never do just because this makes SO much soup and the pasta doesn't seem to reheat very well.

Just before serving put spinach in the bottom of the bowl, add soup, then sprinkle some cheese.

I find that I like A LOT of cheese. This soup is pretty low fat, and I like to have fat in my meals (they just seem more satisfying) so adding the cheese accomplishes just it

Yum I cant wait until dinner

PS: Beware if you dont like leftovers then this soup is NOT for you. It makes a Ton. Enjoy :)

Currry with Roasted Cauliflower

I made this for dinner last night and loved it. I can't take credit for it - it was created by my friend Kate. It's a sweeter curry, which I like. The recipe makes a lot, so I cut it in half. I also forgot to add chopped cilantro.

Kate’s Inauthentic But Totally Delicious Curry

3 tbs. butter or vegetable oil

2 medium onions, diced

1 inch piece of ginger, peeled and minced

2 cloves of garlic, minced

4 Tbs. high quality curry powder

2 Tbs. garam masala (I didn't have this, so I added a little bit of nutmeg, coriander and cumin)

1/4 tsp red pepper flakes, or more to taste

1 can coconut milk

2 Tbs. tomato paste

1 cup vegetable broth

1/4 cup dark brown sugar

2 large yukon gold potatoes, peeled and cut into 1 inch pieces

1 can chickpeas, drained and rinsed

1 cup cashews

1/2 cup golden raisins

1 small head of cauliflower, cut into bite-sized florets (roasted)

Olive oil

Salt and pepper

cilantro, for garnish

Preheat oven to 425 degrees. Melt butter or oil in large skillet or stockpot over medium high heat. Saute onions until softened and barely golden. Add ginger and garlic and cook stirring constantly until fragrant, 30-60 seconds. Add spices and toast, stirring constantly until fragrant, 30-60 seconds. Add coconut milk, broth and tomato paste and stir to combine, making sure to get all the spices off the bottom of the pan. Stir in sugar. Add potatoes and chick peas and bring to a boil. Reduce heat and simmer, covered, until potatoes can be easily pierced with a knife. Meanwhile, place cauliflower on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven until florets begin to brown on the edges, 15-20 minutes. When potatoes are tender and cauliflower is roasted, stir in cashews, raisins and cauliflower. Continue to simmer for 10 minutes. Salt to taste. Serve garnished with cilantro with basmati rice.

Black Bean Burgers and Sweet Potato Fries

This has quickly become one of Dane and my favorite dinners. It is so easy! (Especially because the burger patties freeze really well. All you have to do is prepare them as usual, freeze and then pop them in the toaster until they are reheated to perfection.)




Black Bean Burgers: (from Veganomicon)

2 cups or 1 (15 oz.) can black beans, drained and rinsed
1/2 cup vital wheat gluten (*or flour works too)
1/2 cup plain whole wheat bread crumbs
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 cup water
1 tablespoon tomato paste or ketchup
1/4 cup finely chopped cilantro (optional but highly recommended)
2 cloves garlic
1/2 small onion
About 2 tablespoons olive oil, plus olive oil spray
Whole wheat buns

Mash the beans with a fork in a mixing bowl. You don't want to puree them; just get them mashed so that no whole beans are left, but leave some half-beans.

Add the wheat gluten, bread crumbs, chile powder, cumin, water and tomato paste (and cilantro) but don't mix yet. Use a microplane grater to grate the garlic in. Use the large holes on a box grater to grate the onion.

Mix everything together with a fork and then proceed to mix with your hands until the mixture is firm and uniformly mixed (about a minute).

Preheat a heavy-bottomed pan over medium-high heat.

Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1-1/2 inch thick. Press so that the patty is flat on both sides. Make six patties.

Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil before turning them over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Serve warm on burger buns.



Sweet Potato Fries: (I made this one up! yay me!)

2 large sweet potatoes, peeled and cut into fry-size wedges
2-3 Tbsp olive oil
1/3 C four
1/3 C bread crumbs
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 tsp salt
1/2 tsp pepper


Preheat oven to 350 Degrees. In a large bowl coat sweet potato wedges with olive oil. Mix dry ingredients and sprinkle over sweet potatos. Mix until fully coated.
Spread eavenly on a large cookie sheet and bake for 20-30 min. Just until it is easy to poke them with a fork. Don't over cook them, they will be too soggy. Enjoy!


p.s. My favorite way to eat the fies is with home made fry sauce: Mix equal parts of tomato ketchup, your favoite BBQ sauce, and mayo. (our fave is Sweet Baby Ray's)

Dad's experiments

I'd like to add something, but I don't really use recipes--just experiment.

My hamburger soup is a lb of meat, two cans of diced tomatoes, a small pile of Italian seasoning, and an onion that I saute with the meat. Then I throw in some pasta noodles. IF I put in too many noodles and it soaks up all the juice, I add a can of poultry broth or whatever I can find in the basement. Mom likes it. (Maybe cause she didn't need to cook.)
Oh yeah, I put in a few carrots, too. Nice color and Mom really thinks the soup needs them.

How about you ?

DAD

Menu Planning

So, this is not a recipe, but more a cooking tip. When I plan out my meals for the whole week, I enjoy cooking so much more. There is no longer the 4:00 panic of 'Oh no!! What in the world are we having for dinner?' I already know what I am making, and I usually have finished most of it by 4:00 (nap time is golden).

Pre-planning my meals also takes away the stress at the grocery store. If I do not already know what I am cooking for the week, I aimlessly roam the grocery store looking for inspiration. This leads to three things. One, I buy way more junk food when I meander up and down every isle. Two because I buy more stuff I don't need I spend WAY more money, and third, I come home with 90% of the ingredients I need for a few meals. (This makes my 4:00 panic worse because at around 4:15 I realize that I don't have everything that I need, not a good feeling)

Also, pre-planning helps me not get tired of having (and cooking) the same meals over and over again, because lets be honest if at 4:00 I haven't decided what we are having for dinner it is going to be Spaghetti. This is really unfair to spaghetti because it becomes the fall guy and is WAY over done, when spaghetti is a really yummy meal and a great way to slip in lots of veggies.

The alternative to spaghetti is that I get 'creative' meaning I make whatever odds and ends that I have work. If you can do this than teach me how, because I almost always fail. (Just ask David)

If you don't think that you can make the commitment to sitting down once a week and planning, then a simple alternative is to have a set weekly menu. For example Monday is pasta, Tuesday is Mexican, Wednesday is soup, etc. I kind of have a pattern that I loosely follow. I try to make something with lots of leftovers on either Sunday or Monday so that David has lunches for the week, and since Dave goes almost straight to YM on Wednesday nights we have left overs.

So this is really LONG post reminding you all of things that you already know. I just thought that I would post it since it makes such a night and day difference in my life. When I plan ahead, the meals I cook are usually more fun to cook, better tasting and healthier than when I don't. Have a great week and go cook something great!

Fresh Pizza with strawberry salad

This isn't exactly a recipe, but this is what we had for dinner tonight. This is my favorite salad and pizza. It was excellent!

Salad:
-fresh spinach
-fresh strawberries
-toasted almonds
-dried cranberries
-crumbled goat cheese
-berry vinaigrette

Pizza:
-pizza dough (can buy from your favorite pizza place or at the grocery store or homemade)
-mozzarella cheese
-fresh sliced tomatoes
-fresh basil

Grilled Salmon Salad

Although I'm not a fan of Rachel Ray this is one of my favorite salmon recipes. The recipe suggests grilling the salmon, but since we don't have one I either pan fry the salmon in a little bit of olive oil or bake it and then shred it into bite size pieces. I also steam the asparagus. This picture is from food network.

Ingredients

• Orange Vinaigrette, recipe follows
• 20 asparagus spears
• 4 (6-ounce) salmon fillets
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound baby salad greens
• 1 cup kalamata olives, sliced in half
• 2 oranges, peeled and segmented
• 1 small red onion, thinly sliced

Directions

Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Orange Vinaigrette:

2 oranges

1 tablespoon finely chopped shallots

1 teaspoon light brown sugar

1 tablespoon seasoned rice vinegar

1 cup canola oil

1/2 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

Yield: 1 1/2 cups

Stewed Lentils & Tomatoes

This is another Ina Garten recipe and it was good on it's own, but might be better over rice or with some bread. It's a hearty meal and has a nice sweetness. Below is the full recipe, but I only made half.

2 tsp olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbs minced garlic (3 cloves)
1 (28 ounce) can whole plum tomatoes
1 cup French green lentils
2 cups vegetable broth
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp pepper
1 Tbs red wine vinegar

Heat oil in saucepan. Add onions and carrots and cook for 8-10 minutes, until onions start to brown. Add garlic and cook for 1 more minute.

Meanwhile, place canned plum tomatoes, including juice, in either food processor or blender and pulse several times until tomatoes are coarsely chopped.

Add tomatoes, lentils, broth, curry, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add vinegar, season to taste, and serve hot.

Summer Garden Pasta

Simple and fresh - this is a nice way to have spaghetti (although Stuart still loves sauce out of a jar). This recipe is from Ina Garten and I only did half the recipe. I also used a mixture of grape and roma tomatoes.

4 pints cherry tomatoes - halved
Olive oil
2 Tbs minced garlic (6 cloves)
18 fresh basil leaves - julienned
1/2 tsp crushed red pepper flakes
salt
1/2 tsp pepper
1 pound dried angel hair pasta
1.5 cups freshly grated Parmesan cheese

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flakes, 1 tsp salt, and pepper in large bowl. Cover with plastic wrap and set at room temperature for about 4 hours.

Just before you are ready to serve - boil pasta, drain, and add to bowl of tomatoes. Add cheese and some extra fresh basil leaves and toss well.

President Hinckley's Favorite Texas Fudge Cake

This is a sheet cake. It is moist, yummy and very addictive. Whether is was actually President Hinckley's favorite is not something that I am willing to bet my life on, but the girl who gave me the recipe said she got it from her grandmother who knew President Hinckley well enough to know it was his favorite. So, believe what you want, I doesn't really matter, but I am warning you now, this may become your favorite as well.


Cake Ingreedients:
1 C butter
4 T cocoa powder
1 C water
2 C flour
2 C sugar
1/2 t. salt
2 eggs
1/2 C milk
1/2 t. baking soda
1 t. vanilla

Combine butter, cocoa and water in a sauce pan on the stove. Bring to a boil. In another bowl mix flour, sugar, and salt. Pour hot mixture into dry while mixing with beaters. Add 2 beaten eggs, mild, soda and vanilla.
Pour batter into a large sheet pan. (You know those great cookie sheets that mom has with sides.) This cake will be thin. That's what makes it so great.
Bake at 375 degrees 20-30 min.

Icing ingredients: (Make this while the cake is baking)
1/2 C butter
4 T cocoa powder
6 T milk
dash of salt
1 t. vanilla
2 C powdered sugar
(1/2 C chopped nuts--optional, of course)

Combine butter, cocoa, milk, salt and vanilla in sauce pan. Bring to boil. Mix with beaters into another bowl with sugar (and nuts). Pour over cake after cake after cake has cooled 10 min or less.

Island Pork Tenderloin

For pork

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
• 2 tablespoons olive oil

For glaze

• 1 cup packed dark brown sugar
• 2 tablespoons finely chopped garlic
• 1 tablespoon Tabasaco

Preparation

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

This is a super easy super yummy Sunday dinner roast, that has never failed me yet. Although I do admit it may not be great for the diabetics in our family. Also the glaze is too spicy for Annie so I leave a little section glaze free, Molly has no problem with it though.

The food blog

Ok, so I know our family already had a blog to share pictures and exciting news, but I think we need a recipe blog. Today, after talking on the phone to mom and two sisters, I realized that one of the things that we talk about the most is food. I mean honestly who doesn't love food, or talking about it for that matter. I am always asking my sisters "What are you making for dinner....what should I make for dinner?" and the day after I have made an amazing meal I feel like I have spread the word and share the recipe.

Personally, I am always looking for new, healthy, inexpensive, yummy things to make for dinner, and food blogs are one of my favorite resources for recipes. Who knew that your little sister would become someone who loves to cook so much. When I was at BYU I added carrots to romen noodles, and I thought that I had made stir-fry. Lets just say that I have come along way.

So, why do I think that all of the Layton girls should contribute to this blog? Because, I just know that you are making yummy things and I think that you should share. And because I think you want to know what everyone else is making too. I hope that this will be something that everyone can enjoy, and anyone that wants to contribute is welcome. I mean I know that when Dave cooks dinner it is going to be GOOD, so this is not just for the women. If you have a recipe that you would like to contribute but cant be bothered to post it, you can always email it to me and I will post if for you.