Fish Wrapped in Parchment

 

I'm always looking for new ways to cook fish.  I love to saute it, bake it, broil it and grill it.  This is a very easy way to put together a delicious meal in minutes.  You can really do it with any kind of fish.  I used tilapia, catfish, salmon.  Pick your fish and get busy.

Season your  fish with salt and pepper, then your favorite fish seasoning.  I use dill for salmon, garlic and basil for catfish, and rosemary seasoning for this tilapia.  Cut out large parchment hearts, put your fish inside along with a drizzle of olive oil and thinly sliced lemon. 

Wrap the parchment starting at the top of the heart.  Add a tablespoon of wine or water to the packet and then seal it by folding the end under.  Bake at 350 for 15-20 minutes.

Enjoy!  Serve with your favorite sides.

Homemade Larabars

I made four types of homemade Larabars today.   Our family LOVES them, but its so expensive to support their Larabar habit.  No really!   It is!  Those are not cheap, but to make them at home is affordable and more delicious.

I basically did a search on the internet to find recipes and picked the ones that I thought our family would enjoy the most.  I did make the Homemade Peanut Butter Chocolate Chip Larabars again.  Still my personal favorite.

I also made the following:

-Caramel Pecan Energy Larabars and Coconut Cream Energy Larabars from Running on Real Food.
(The Caramel bars are not pictured because I am  giving them an overnight in the fridge.  They seemed a little fragile so before I sliced them I wanted to be sure they are going to hold up.)

-Better than Larabars from Bonzai Aphrodite
 
-Hot Fudge Brownie Larabars from  Chocolate CoKatie  (these were my son Nicholas' request)

You can click on any of the above links for the recipes.  You basically put all of the ingredients into the food processor, and mix until it all comes together.  I like to fold parchment paper and leave an overhang on both sides. Then I dump the mixed ingredients into the pan and can fold the excess over the top and use another loaf pan to press them down.  This keeps it clean and makes it easy to lift out when it's firm. 

Since I made so many today, I pressed them and then removed them from the loaf pan and put each one on a large sheet pan with press and seal to keep them fresh.  Then I put them into the fridge.  The bars from the Bonzai Aphrodite made double so I put that in an 8x8 pan and pressed it down.

If you chill them overnight it's best, but I can rarely wait so I keep them in the fridge as long as I can.  When you are ready to cut them, you can flip the parchment under one side (keeps your cutting board clean).  I like to use a cutting board with measurements so that I can cut my bars evenly.

Once I have them cut I bagged them.  Last time I used parchment to wrap them.  First it uses a lot of parchment paper, and second they are fragile so the less you flip them around the better.  I used snack bag sized baggies and it worked great.  I put them in a couple of lock containers and labeled the outside so the kids can see what kinds are in each container.  I store them in the fridge.

Give it a try.  Easy and delicious!  I've got lots more I want to try too! 

Zoku Ice Pops

Do you have a Zoku ice pop maker?  You can make at least 9 ice pops with just one freeze.  Each 3 pack only needs about 10-12 minutes to get completely frozen.  Then you just pop them out with the little orange tool.  I did learn the hard way that you need to use liquid.  I tried to do a thick smoothie consistency and that was a disaster.  It got stuck and then we had to wait for it to thaw which took forever.  Then another overnight freeze.  BUT today we were successful. 

So when we finally got our ice pops...

...they were all smiles and had to try both types!

There are all kinds of recipes on the website and there is also a book you can buy.  We have the book and the boys are eager to try some of the fancier kinds like s'mores and pumpkin pie.  I can't wait to try the mojito pops.

Homemade Peanut Butter Chocolate Chip Larabars

When our family went gluten free, one of the hardest things to find was a bar that the kids could eat that tasted good.  We stumbled upon Larabars and they were hooked.  The problem is, they are not cheap!  They can run $1.00-$1.50 per bar.  If you have boys in the house, you know that you have to have a "go to snack" for the times you don't have time to prepare something.  We always have apples, bananas, carrot sticks, yogurt, string cheese...but sometimes they want something more substantial... and sweet.  Me too, who am I kidding.  

You may not be gluten free.  You may think your granola bar or protein bar is healthy.  Take a look at the ingredient list.  Do you recognize every ingredient on there?  Is there a LOT of sugar?  I personally am extremely aware of ingredient  lists...I don't buy a lot of packaged food, so when I do I want to know what's in it.  If it's going into my kids or my body, it needs to have substance and be nutritious.  

Okay, off my soap box.  These are EXTREMELY EASY TO MAKE!  I promise you.  There are only 4 ingredients!  Yes,  you read that correctly.  :)  And yes, you can totally make these!  Get out your food processor and these ingredients, and go for it!

I got the recipe from The Wanna Be Chef.  Just click the link to see her version.  I made mine without the salt.  Here is what I did:

HOMEMADE PEANUT BUTTER CHOCOLATE CHIP LARABARS

makes about 6 bars

Ingredients

1 cup pitted dates (I used Sun Dates)

1/2 cup peanuts (I used Planters dry roasted peanuts)

2 T creamy peanut butter (I used Natural Jif Creamy)

1/3 cup miniature chocolate chips (I used Ghiardelli)

Directions

1. Place dates and peanuts into a food processor and process until it starts to form a paste.
2. Add peanut butter and process until a "dough" starts to form.
3. Add miniature chips and pulse (just enough to combine). 
4. Line a loaf pan with parchment paper, with overhang on each side.  Add ingredients and spread out into loaf pan.  Fold parchment side over mixture and place another loaf pan on top to press into bars.  
5. Refrigerate until bars hold together (1-2 hours per other recipes).  I put mine into the freezer for 30 minutes and they held together.  
6. Remove from pan with overhang from the parchment and slice into bars.  
7. Wrap in parchment or plastic wrap and store in the refrigerator.  

 I stored mine like this with a lid and put them in the fridge.  You can store them in an airtight container in the pantry too, but if you've had a Larabar you know they can get sticky if too warm.  Give it a try.  You won't be disappointed.  And you save a TON of money doing it yourself!

Spareribs with Homemade Barbecue Sauce

Okay, so not the best picture, right?  Well this is the second time I made spare ribs and they disappear so fast that I had to take a picture when they came right out of the oven.  No fancy plate shot, not cute serving tray...nothing.  You are going to love the flavor these take on when you make your own rub and barbecue sauce.  Don't make that face.  You can do it.  Once it's done you  have two jars of sauce to keep in the fridge, and enough rub for the next time you make them.  You can use it for other meats too!  But these ribs were to good not to make twice!

I volunteer on Friday's at my son's school library.  They have a great librarian and whenever she holds a book fair, she lets the volunteers pick a free book.  She usually tells me to pick one for myself, knowing parents are always getting their kids more books.  She said she ordered one that I might really like.  I picked it up and thought, do I really need another cookbook?  Then I thought, of course I do...who doesn't?  It sat on the cookbook pile of cookbooks I need to go through and pick meals from of for a LONG time.  By long time I mean about a year!  I finally got to it and so far YUM!  I'm excited to share this recipe with you.  I would encourage you to get the book though, because Katie Workman has outdone herself in this easy to follow, family cookbook.  You can order it at amazon here:  The Mom 100 Cookbook by Katie Workman.  Thank you, Fiona!  For a great cookbook.

So here's what you do:

Spareribs with Homemade Barbecue Sauce

Spice Rub

2 T kosher salt

2 T light or dark brown sugar

2 T sweet paprika

1 1/2 tsp black pepper

1 1/2 tsp dried oregano

1/2 tsp adobo seasoning (optional)   I didn't use this

1/4 tsp red pepper flakes    I didn't use this

1 rack pork spareribs (6-7 pounds)

Directions for the Ribs

1. To make the spice rub:  mix all of the ingredients in a small bowl and set aside.  
2. Rinse the spareribs and pat them dry.  Rub them with 1/4 cup of the spice blend and place them meaty side up on a baking sheet.  (Use a wire rack on the sheet if you have one.  I didn't so I just put them on the sheet.)  You may have to cut them to fit onto the sheet.  Let them sit in the fridge a few hours, or bake right away at 250 degrees for 2 1/2 .  (I baked right away.)
3. You can finish these on the grill or bake them in the oven.  I continued in the oven.  Turn the oven up to 400 degrees, and baste the ribs with sauce.  Bake another 30 minutes until nicely browned.  Add as much or little sauce as you like.  My boys like less sauce, so I usually leave them as is for them, and baste the adult portions again.  Plus more sauce on the table if needed.  

Barbecue Sauce
2 T vegetable or canola oil
1 1/2 C chopped onion
2 T finely chopped garlic
4 C ketchup (I used Simply Heinz, but Trader Joe's has a good one too)
1/2 C cidar vinegar
1/4 C light or dark brown sugar
1/4 C honey
1/4 C tomato paste
3 T worcestershire sauce
2 T Dijon mustard
1 T chili powder
salt and pepper

Heat the oil in a large saucepan over medium heat.  Add onion and garlic.  Cook until softened (about 3 minutes).  Add the other ingredients and season with salt and pepper.  Simmer on low heat for about 15 minutes.

Gluten Free Irish Soda Bread

One thing about going gluten free...I miss this kind of thing.  Whatever the holiday, I make a dinner with the foods from that country, we put on the Pandora to that style of music, and chat about the theme over dinner.  How can I possibly do St. Patrick's Day Dinner without Irish Soda Bread, a pint of Guinness, or Guinness Chocolate Cake?  Last year I perfected my Irish Soda Bread recipe and now I couldn't even make it?  

Then I began to think...and those of you who know me know where that can lead, but it actually lead me to the Perfect Flour Blend from Namaste Foods. I bought it on a whim in case I ever needed to add a little flour to something as a thickener.  Well, turns out I could make my Irish Soda Bread recipe and just substitute this flour...cup for cup!  

I did make one error, I'm not going to lie.  I left it to tall.  In other words, I should have patted it down a little.  In hopes for a high rise-looking bread I left it more ball shaped instead of flattening it out.  It was still delicious, don't get me wrong, but when I cut into the middle it wasn't cooked through, so I put some foil on it and put it back in the oven.  Came out better, but boys are impatient for that bread!  So I sliced it like biscotti and cooked the last few pieces that way.  UM, YUM!  They should make Irish Soda Biscotti.  No joke!  Sometimes mistakes can be a good thing.

Here's what I served it with for our Irish feast:

 

Shepherds pie, mixed greens with blackberries and balsamic vinaigrette, and delicious GLUTEN FREE Irish soda bread.  This is actually my son Marcus' plate.  He insisted I take a shot of his.  From this angle it looks like he has a piece of bread bigger than his plate!  It's not.  But boy does he wish it was!  Enjoy!

Eggs with Avocado, Tomato and Canadian Bacon

I'm trying out some new breakfast ideas. For those of you who know me, you know I am perfectly happy with oatmeal and whatever kind of fruit I have on hand.  BUT, I am doing a new workout routine and it comes with a recipe book.  I wasn't sure about this one, but it is DELICIOUS!  And really, it couldn't be easier.  

If you aren't a fan of fried eggs, you can poach or scramble them.  Do what you like.  I had never eaten avocado for breakfast.  The tomato/avocado/bacon/egg combination just works perfectly.  I was completely satisfied and pleasantly surprised.

269 calories

Give it a try!  You will love it.