Sunday, April 09, 2006
Running out of recipes
It's Sunday. Yes, that means the great Greek American cook-off at my house. I'm seriously low on things to make for my parents. Which are, incidentally, much different than the things we eat here. Thus, two dinners every Sunday. Added today? Banana bread, for our overnight little guest.
Today's menu:
Fish Plaki
2 large sweet onions, finely chopped
1 bunch fresh curley parsley, snipped fine
3 Tbsp olive or vegetable oil
2 lbs cod or other firm fish
1 small can paste or 1 large can crushed tomatoes
1/4 cp light red wine
1 clove garlic, mashed
lemon juice
salt and pepper to taste
1/4 cup dried currants, soaked in water (optional)
Sprinkle lemon juice on fish; let sit while you make the sauce. lightly saute all vegetables in oil. mix tomato paste with about 1/4 cp water (if using crushed tomatoes, omit water) and wine. Add vegetables to sauce. Place half tomato and onion mixture on the bottom of a 9x9 baking dish. Top with fish. Place remaining onion and tomato mix on top of fish. Cover. Bake 1 1/2 to 2 hours in 350 degree oven or until fish is fork tender. You can omit the wine (I do for my parents) and it's still quite good.
The second menu
Chicken Monterey
4-5 uncooked boneless skinless chicken breasts, cubed
2 eggs, blended
1 can plain bread crumbs
3 cups grated monterey jack
1/2 small can of chicken broth
salt and pepper
1 box fresh mushrooms, cleaned and sliced
1/4 cup oil
Mix salt and pepper with breadcrumbs. Dip chicken cubes in egg mix, then roll in bread crumbs. Lightly brown in frying pan with oil. Drain on paper towels. Repeat until all chicken is browned. Pour broth into 13x9x2 pan. Place chicken in a single layer in pan. Layer mushrooms on chicken. Top with cheese. Bake, covered for 30 minutes in 350 degree oven. Uncover and bake another 30 minutes or until brown and bubbly.
Today's menu:
Fish Plaki
2 large sweet onions, finely chopped
1 bunch fresh curley parsley, snipped fine
3 Tbsp olive or vegetable oil
2 lbs cod or other firm fish
1 small can paste or 1 large can crushed tomatoes
1/4 cp light red wine
1 clove garlic, mashed
lemon juice
salt and pepper to taste
1/4 cup dried currants, soaked in water (optional)
Sprinkle lemon juice on fish; let sit while you make the sauce. lightly saute all vegetables in oil. mix tomato paste with about 1/4 cp water (if using crushed tomatoes, omit water) and wine. Add vegetables to sauce. Place half tomato and onion mixture on the bottom of a 9x9 baking dish. Top with fish. Place remaining onion and tomato mix on top of fish. Cover. Bake 1 1/2 to 2 hours in 350 degree oven or until fish is fork tender. You can omit the wine (I do for my parents) and it's still quite good.
The second menu
Chicken Monterey
4-5 uncooked boneless skinless chicken breasts, cubed
2 eggs, blended
1 can plain bread crumbs
3 cups grated monterey jack
1/2 small can of chicken broth
salt and pepper
1 box fresh mushrooms, cleaned and sliced
1/4 cup oil
Mix salt and pepper with breadcrumbs. Dip chicken cubes in egg mix, then roll in bread crumbs. Lightly brown in frying pan with oil. Drain on paper towels. Repeat until all chicken is browned. Pour broth into 13x9x2 pan. Place chicken in a single layer in pan. Layer mushrooms on chicken. Top with cheese. Bake, covered for 30 minutes in 350 degree oven. Uncover and bake another 30 minutes or until brown and bubbly.
