November 14, 2012

fish cakes

some friends of ours gave us a whole bunch of pollock and i've been looking for ways to use it.  the whole family liked this one.


  • 1 lb of cod fillets (or other mild, white-fleshed fish)
  • 2 medium-sized russett potatoes
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  • Grapeseed oil, or other high smoke point oil such as canola oil, for frying--i just sprayed them with cooking spray and fried them on my electric skillet

Boil and mash the potatoes, set them aside.

Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

stuffed acorn squash

i think you really have to love both squash and mushrooms to like this recipe and i really do.

from everyday food magazine.

  • 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 1/2 pound cremini or button mushrooms, trimmed and diced small
  • 1 medium yellow onion, diced small
  • 3/4 teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan (2 ounces)
  1. Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  2. Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  3. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

November 09, 2012

sweet-potato sausage soup

trying new recipes is a risky business.  either you create something fabulous or something fabulously revolting.  i was a little nervous when i started making this for dinner because i thought there was a really good chance it could swing either way.  lucky for me, this time it was fabulous.

i adapted it from everyday food magazine.


1 T olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
salt and pepper
2 large spicy chicken sausage links, casings removed
2 yams (1 lb), peeled and diced medium
4 C chicken broth
2 C water
3/4 C small pasta shells
1 1/2 C roughly chopped swiss chard
parmesan shavings


in a large pot, heat oil over med-high.  add onion and garlic and cook until onion is softened, about 6 min; season with salt and pepper.  add sausage and cook until browned, about 5 min.  add yams, broth and water and bring to a boil.  add pasta and cook 3 minutes less than package directions.  reduced to a simmer, add swiss chard and cook til pasta is tender and chard wilted, about 4 min.  top with parmesan shavings and serve.

November 07, 2012

sausage, pear and brie calzones

my kids love "pizza pockets." i normally fill them with the typical ricotta, mozzarella, meat and marinara, but this week i was just yearning for something out of the ordinary.  this was absolutely delicious.  just a perfect blend of flavors and textures.  and the fact that i cheated and used a ready-made pizza dough--thus cutting the prep time in half--made the meal all the more enjoyable.  done in less than 25 minutes!

from everyday food magazine.


1 pillsbury thin crust pizza dough--i will always make it using this instead of making my own dough.  there's no way i could replicate the light, airy...almost flakiness of this crust.  it was perfect.
4 chicken sausage links, casings removed, sliced and sauteed til brown
1 pear, thinly sliced
6 oz brie, torn off into chunks


unroll dough and cut in half (now you have two smaller rectangles).  on the bottom half of each rectangle arrange the sausage, then pear slices, then brie.  fold top half onto the bottom.  pinch and roll over to seal.  bake @ 400 for 15 minutes.

everyday food magazine adds a few suggestions for other calzone concoctions that might be worth a try.  here they are (i also tried the ham and broccoli version and really liked that as well):

1) mushrooms, artichoke hearts and fontina; 2) ham, broccoli and sharp cheddar; 3) ricotta, spinach and fresh mozzarella; and 4) 3/4 ricotta, 3 tablespoons powered sugar, 3 oz chopped bittersweet chocolate and 1/2 C chopped nuts of choice.