A friend of mine has been cooking a lot lately, getting to know new friends. I thank Karen and Emily for sharing a couple of recipes that they have tried and were a success! Thank girls! This weeks recipes are proven successes and I encourage you to try at least one soon.
Mandarin Pomegranate Spinach Salad with Poppy Seed Dressing
Salad
5 oz baby spinach
3 mandarin oranges (10 oz) peeled and segmented
4/ 4 cup pomegranate arils (seeds inside the pomegranate)
1 medium avocado, diced
1/ 4 cup sliced almonds
1/ 4 cup chopped walnuts
Dressing
2 Tablespoons white wine vinegar
1 1/ 2 Tablespoons sugar
1/ 8 teaspoons salt
1/ 2 cup mayonnaise (tested with Hellmans light)
1 1/ 2 Tablespoons honey
1 Tablespoon poppy seeds
1 Tablespoon milk, if needed
For Dressing: In a small mixing bowl, whisk together vinegar, sugar and salt until sugar and salt have dissolved. Add mayonnaise, honey and poppy seeds and whisk until combined. Mix in milk to thin if desired.
For Salad: In a salad bowl, layer spinach, oranges, pomegranate arils, avocado, almonds and walnuts. Pour desired amount of dressing over top. Serve immediately.
Quick Easy Fish Stew
Ingredients
6 Tbsp olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 large garlic cloves, minced
2/3 cup fresh parsley, chopped
1 1/2 cups of fresh chopped tomato (about 1 medium sized tomato) OR 1
14-ounce can of whole or crushed tomatoes with their juices
2 teaspoons tomato paste (optional)
8 oz of clam juice (or shellfish stock)
1/2 cup dry white wine (like Sauvignon blanc)
1 1/2 lb fish fillets (use a firm white fish such as halibut, cod, red
snapper, or sea bass), cut into 2-inch pieces
Pinch of dry oregano
Pinch of dry thyme
1/8 teaspoon Tabasco sauce (or more to taste)
Freshly ground black pepper to taste
Salt to taste
Directions: Heat olive oil in a large thick-bottomed pot over medium-high heat. Add onion and sauté 4 minutes, add the garlic and cook a minute more. Add parsley and stir 2 minutes. Add tomato and tomato paste, and gently cook for 10 minutes or so.
Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve. Great served with crusty bread for dipping in the fish stew broth.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
