Mother’s Day Halibut

Mother's Day Halibut

I’ve held onto this recipe for the past ten years, waiting for halibut to show up on my front door so I could afford to relish in fresh fish and lemon butter sauce. I found friends this year that fished in Alaska, so I took the opportunity to resurrect this recipe. The natural flavors of the halibut are highlighted with a simple lemon butter sauce with capers and dill. It’s gourmet for real people and can be dinner for your favorite mom this Mother’s day. I’ve got instructions below if you need help making the asparagus and red potatoes for a complete meal, or scroll to the recipe box at the bottom of the page if you have other side dishes in mind.

For each person you will need:

Halibut fillet
1 to 2 sprigs fresh dill, chopped lightly
2 tablespoons dry white wine or chicken broth
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
1 tablespoon capers
1 tablespoon butter, cut into small bits, then frozen
1/2 lemon, juiced
finely chopped chives

If you want a complete meal:
1 red potato per person
5 asparagus spears per person

Instructions for fish, red potatoes and asparagus:

60 minutes before you want to eat: Preheat oven to 350º. Take 1 medium sized red potato per person and cut the potatoes into six pieces. Take all the potatoes and place on a cookie sheet. Drizzle olive oil over the potatoes and toss to coat. Sprinkle with salt and pepper. Place the potatoes in the oven and cook for 50 minutes, flipping the potatoes after 20 minutes.

30 minutes before you want to eat: Wash asparagus and dry with a hand towel. Remove the bottom inch or so of asparagus. Place on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper. Turn a second oven onto broil. Wait to cook the asparagus until you start cooking the fish.  (If you don’t have a second oven, you can just pan fry them over medium high heat for 3-5 minutes.)

20 minutes until you wan to eat: Chop the garlic, shallots, dill and chives. Squeeze the lemon juice out of the lemon. Get your fish from the fridge and unwrap it.

15 minutes until you want to eat: Start the asparagus under the broiler for three minutes, then remove from the oven and keep warm under the foil. Heat a pan to medium heat. Place about a tablespoon of butter in the pan and wait for the butter to melt. Salt and pepper both sides of the fillet. Place the halibut in the pan and fry for about 4 minutes per side or until the inner temperature reaches 145º on an instant read thermometer. The fish should flake easily with a fork. You don’t want to overcook the fish. (Your red potatoes should be done by now and so you should remove them from the oven.)

Remove the fish from the pan. Add the wine or chicken broth to deglaze the pan. Add the dill, garlic, shallots  and capers. Stir the sauce until the broth or wine has reduced by half. Add the lemon juice and frozen butter to the pan. Plate the fish, pour the sauce over the fish and serve with the asparagus and red potatoes.

Halibut with Capers, Shallots and Dill-9715

Mother's Day Halibut
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • Halibut fillet
  • 1 to 2 sprigs fresh dill, chopped lightly
  • 2 tablespoons dry white wine or chicken broth
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon capers
  • 1 tablespoon butter, cut into small bits, then frozen
  • ½ lemon, juiced
  • finely chopped chives
Instructions
  1. Heat a pan to medium heat. Place about a tablespoon of butter in the pan and wait for the butter to melt. Salt and pepper both sides of the fillet. Place the halibut in the pan and fry for about 4 minutes per side or until the inner temperature reaches 145º on an instant read thermometer. The fish should flake easily with a fork. You don't want to overcook the fish.
  2. Remove the fish from the pan. Add the wine or chicken broth to deglaze the pan. Add the dill, garlic, shallots and capers. Stir the sauce until the broth or wine has reduced by half. Add the lemon juice and frozen butter to the pan and cook until the butter melts into the sauce. Plate the fish, the pour the sauce over the fish and serve.

 

Indian Infused Pizza

Indian Pizza pinterest-9696

My husband just told me we need to make these Indian inspired pizzas every week. There are days when all you have is 20 minutes for dinner and this recipe is going to make that day your favorite of the week. You have to come to it prepared with some naan bread and shredded chicken, but if you do, you will have as good as it gets dinner in under 20 minutes.

Indian Pizza -9694

I double this recipe for my family of 6 and we have enough for lunch the next day.

My husband loved the GF version with the Udi’s pizza crust.

1 (14.5-ounce) can diced tomatoes
1 tablespoon olive oil
1 teaspoon grated fresh ginger
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 tablespoons cream
2-3 cups cooked, diced chicken
4-5 6-inch pita or naan breads (this works great with Udi’s gluten-free pizza crust too)
1/4 red onion, thinly sliced
1 1/2 cups  shredded mozzarella cheese
Chopped fresh cilantro

Turn on your broiler.

To make the sauce: Drain the tomatoes and blend in a blender until smooth. Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and stir until fragrant, about one minute. Add the curry, cumin, red pepper flakes and stir for 30 seconds. Add the tomatoes and salt and simmer for 5 minutes. Stir in the cream and remove from heat.

To create the pizzas: Place the naan bread (or Udi’s GF pizza crust) on a cookie sheet and broil about 2 minutes until it is lightly toasted. Remove from the oven and spread a thin layer of sauce over the bread. Sprinkle the chicken, red onion and cheese over the sauce.  Return the pizza to the oven and broil for 2-3 minutes or until the cheese has melted. Sprinkle the cilantro over the pizza. Serve hot.

Indian Infused Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon grated fresh ginger
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 4 tablespoons cream
  • 2-3 cups cooked, diced chicken
  • 4-5 6-inch pita or naan breads (this works great with Udi's gluten-free pizza crust too)
  • ¼ red onion, thinly sliced
  • 1½ cups shredded mozzarella cheese
  • Chopped fresh cilantro
Instructions
  1. Turn your oven to broil.
  2. To make the sauce: Drain the tomatoes and blend in a blender until smooth. Heat the olive oil in a saucepan over medium heat. Add the ginger and garlic and stir until fragrant, about one minute. Add the curry, cumin, red pepper flakes and stir for 30 seconds. Add the tomatoes and salt and simmer for 5 minutes. Stir in the cream and remove from heat.
  3. To make the pizzas: Place the naan bread (or Udi's GF pizza crust) on a cookie sheet and broil about 2 minutes until it is lightly toasted. Remove from the oven and spread a thin layer of sauce over the bread. Sprinkle the chicken, red onion and cheese over the sauce. Return the pizza to the oven and broil for 2-3 minutes or until the cheese has melted. Sprinkle the cilantro over the pizza. Serve hot.

Indian Pizza -9700
Recipe adapted from Mel’s Kitchen Cafe, a favorite source of under 30 minute meals!

Roasted Garlic and Cannellini Bean Spread

CannelliniBeanSpread pinterest

This is a recipe that one-ups homemade hummus. It punches up the flavor of beans with roasted garlic and rosemary. I began experimenting with this recipe after ordering an appetizer sampler platter at a popular Seattle restaurant. The version of this spread was so delicious, that I wanted to enjoy it over and over in my own home.

Ingredients:

  • 1 head of garlic
  • 3 tablespoon olive oil
  • 1 28 oz. can cannellini beans, rinsed
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Chef Notes:
Cannellini beans is fancy for white beans. Roasting garlic is an easy way to mellow garlic’s strong flavor and enhance many recipes. So don’t be scared of a whole head of garlic. Plan ahead and save time by adding garlic when you’re roasting other foods in your oven.

How to Roast Garlic:

  1. Preheat the oven to 400°.
  2. Remove excess paper from the head of garlic.
  3. Slice the tip of the head off so that all cloves are open.
  4. Drizzle 1 tablespoon of olive oil into the head.
  5. Wrap the garlic in a piece of aluminum foil.
  6. Place it in oven safe dish and roast in the oven for about 30 minutes.
  7. Garlic cloves will be soft and slightly browned. Let cool.

RoastedGarlic_700x233

 

To Make Spread:
Once garlic is cooled, squeeze each clove out into a food processor. Add beans, rosemary, lemon juice, salt, pepper and remaining 2 tablespoons of olive oil. Process until spread is smooth. If you’re having trouble getting the spread smooth enough, you can add a tablespoon of water.

Chill in the refrigerator for an hour or overnight. Serve with crackers, toasted baguettes or pita bread.

CannelliniBeanSpread_3This post originally appeared on Somewhat Simple. 

Strawberry Cupcakes

Strawberry Cupcakespinterest-8415

These strawberry cupcakes break the one rule I have when it comes to dessert: must contain chocolate. So, you have to trust me when there is a non-chocolate dessert on the blog: it just has to be as appealing and delicious as its chocolate counter part. These precious pink cupcakes, while time consuming, make you feel like you are sitting next to Strawberry Shortcake at afternoon tea. We use real strawberries and strawberry puree to enhance the strawberry flavor and these were equally as satisfying gluten-free. While I made them for my Spiderman loving four year old’s family birthday party, they’d be great as a baby shower treat or Mother’s Day dessert or breakfast in bed, slathered in butter instead of frosting. Your choice, but choose them.

A few tips:

Cake flour really helps to make the cupcakes light and fluffy. I used Gluten-Free Mama’s almond flour and it worked great for my GF hubby’s cupcakes. To make the strawberry puree, just throw washed, stemmed and dried strawberries in the blender and puree. I found that about 1 cup of strawberries yielded about 1/3 cup of puree. Save time by pureeing the strawberries for both the cupcakes and the frosting. You can use a few drops of red food coloring if you want the cupcakes darker pink, but I liked the natural feel of the light pink cupcakes.

Strawberry Cupcakes-8425Makes 12 cupcakes

Cupcakes
1 2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup + 2 Tbsp granulated sugar
1 large egg
2 large egg whites
1/3 cup fresh strawberry puree
1/4 cup buttermilk (You can use the vinegar and milk trick here)
1/2 teaspoon vanilla extract
3/4 cup diced strawberries (dice into about 1/4-inch pieces)
Whole strawberries for topping (about 1/2 pound small strawberries)

Frosting
1/2 cup + 2 tablesoons  strawberry puree
3/4 salted butter, nearly at room temperature
2 1/2 – 2 3/4 cups powdered sugar
1/4 teaspoon vanilla extract

Preheat oven to 350º. Line muffin pan with 12 muffin liners. In a mixing bowl combine the cake flour, baking powder, baking soda and salt. In the bowl of a stand mixer with the paddle attachment attached, place the butter and the granulated sugar. Beat on medium speed until light and fluffy. Add the egg and beat until combined. Use a rubber spatula around the bowl to ensure the batter is uniform. Add the egg whites and beat until combined and again use a rubber spatula to ensure the batter is uniform. In a small bowl whisk together the buttermilk, vanilla and strawberry puree. Add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture to the batter. Mix until combined and then repeat. End with the remaining flour mixture. Gently fold in the 3/4 cup of diced strawberries.

Divide the batter amongst the 12 paper lined muffin cups. Bake for 20-25 minutes or until toothpick inserted in the middle of the cupcake comes out clean. Let the cupcakes cool.

When the cupcakes are cool to the touch, make the frosting. First put the strawberry puree in a small saucepan over medium heat. Stir occasionally for about 10 minutes, or until the puree is reduced by half. Put the puree in a small bowl and place in the freezer so it can cool.

In the mixing bowl of a stand mixer fitted with the paddle attachment, place the 3/4 cup salted butter. Beat until the butter is light and fluffy. Add about 1 cup of the powdered sugar and mix on low until the powder sugar is incorporated. Add the strawberry puree and vanilla and beat on low speed until incorporated. Add the remaining powdered sugar and mix on medium-low until there are no white streaks.

Frost the cupcakes and enjoy!

Recipe from Cooking Classy

Strawberry Cupcakes-8457

Strawberry Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Cupcakes
  • 1⅔ cup cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • ⅓ cup fresh strawberry puree
  • ¼ cup buttermilk (You can use the vinegar and milk trick here)
  • ½ teaspoon vanilla extract
  • ¾ cup diced strawberries (dice into about ¼-inch pieces)
  • Diced and whole strawberries for topping (about 1 pound small strawberries)
  • Frosting
  • ½ cup + 2 tablesoons strawberry puree
  • ¾ salted butter, nearly at room temperature
  • 2½ - 2¾ cups powdered sugar
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350º. Line muffin pan with 12 muffin liners. In a mixing bowl combine the cake flour, baking powder, baking soda and salt. In the bowl of a stand mixer with the paddle attachment attached, place the butter and the granulated sugar. Beat on medium speed until light and fluffy. Add the egg and beat until combined. Use a rubber spatula around the bowl to ensure the batter is uniform. Add the egg whites and beat until combined and again use a rubber spatula to ensure the batter is uniform. In a small bowl whisk together the buttermilk, vanilla and strawberry puree. Add ⅓ of the flour mixture, then ½ of the buttermilk mixture to the batter. Mix until combined and then repeat. End with the remaining flour mixture. Gently fold in the ¾ cup of diced strawberries.
  2. Divide the batter amongst the 12 paper lined muffin cups. Bake for 20-25 minutes or until toothpick inserted in the middle of the cupcake comes out clean. Let the cupcakes cool.
  3. When the cupcakes are cool to the touch, make the frosting. First put the strawberry puree in a small saucepan over medium heat. Stir occasionally for about 10 minutes, or until the puree is reduced by half. Put the puree in a small bowl and place in the freezer so it can cool.
  4. In the mixing bowl of a stand mixer fitted with the paddle attachment, place the ¾ cup salted butter. Beat until the butter is light and fluffy. Add about 1 cup of the powdered sugar and mix on low until the powder sugar is incorporated. Add the strawberry puree and vanilla and beat on low speed until incorporated. Add the remaining powdered sugar and mix on medium-low until there are no white streaks.
  5. Frost the cupcakes and enjoy!