Peppy's Fish Rubs

Fish Rub One:
1/8 cup olive oil
juice of one lemon
several sprigs fresh parsley
3 to 4 fresh basil leaves
1/2 tsp seasoning salt
freshly ground pepper

Fish Rub Two1/3 cup miracle whip
juice of one lemon
1/2 cup Parmesan grated
1 tsp Italian seasoning
1 tsp Worchestershire sauce
freshly ground pepper to taste
1/2 cup melted butter
1/8 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder


Choose fish rub one or two.

Place all ingredients in a blender and puree into an even mixture.

For Salmon:

Brush the pink (non-skin) side evenly with the above mixture and bake at 450 degrees F for approximately 17 minutes.  Test with for for doneness.  It should flake easily. Make sure you line the pan with aluminum foil for quick and easy clean up.

Fish this has been tried on also:
Talapia
Swai
Red Snapper

Cooking times for thinner fish are about 8 to 12 minutes.  You do not have to turn the fish.  It will cook thoroughly without doing so. Test for doneness with a fork.

Yes, it's really that simple.  Garnish with parsley and lemon wedges before serving.

Baked Ziti

Ingredients: 


1 package of tri colored penne pasta, cooked according to the directions, cooled
1 jar of your favorite spaghetti sauce.  (I like Bertolli's roasted garlic)
4 Tbsp tomato paste
1 package shredded mozzeralla cheese

1 can of black olives (pitted)
1/4 C Parmesan cheese grated
1/2 tsp italian seasoning (more if you like the taste)




Assembly:
Pour half of the spaghetti sauce over the noodles along with the tomato paste and stir well.  Taste to see if you like more sauce.  I find this a matter of personal opinion.

Add half the package of Mozzerella cheese and all of the Parmesan to the mix saving the other half for the topping and sprinkle the seasonings on as well, mixing well to get all the ingredients well mixed up. Taste it and add a little salt and pepper if desired.  (I think the cheese has enough salt in it)

Slice half of the olives in half and mix them in with your pasta, reserving the other half for the topping.

Pour the pasta into a pre-greased oven proof dish.  Sprinkle the remaining cheese over the top and arrange the olives in a pretty pattern on the top of the cheese.

Bake the ziti at 325 degrees F for about 25 to 30 minutes until the cheese is melty.

Seafood Lasagna with Crab and Shrimp

Ingredients:

2 pkg precooked lasagna noodles
6 T butter divided
2 shallots finely chopped
3 cloves of garlic minced
1 pkg sliced mushrooms
6 T flour
5 cups milk
2 cups Parmesan cheese
pinch black pepper to taste
2 t Herbes de Provence
1 8 oz package crab meat
1  package salad shrimp (in the frozen section)
1/4 C Vermouth

Directions:

Preheat oven to 350 degrees.  Generously spray a lasagna pan with non-stick spray.

Melt 1/2 butter in a pot, adding the shallots and garlic and sauteing them until they are translucent and tender.

Add the remaining butter and melt.  Add the flour to make a roux.  Add milk a little at a time until a sauce is formed about the consistency of whipped cream.  When it comes to a boil, lower the heat to a simmer and add the cheese all the while whisking.  Add the pepper and herbes de provence.  Add the Vermouth and stir well.  Taste the sauce and adjust salt if needed.

Place one layer of lasagna noodles in the bottom of the pan and sprinkle with some shrimp and some crab.  Spoon a bit of sauce to cover the noodles. Repeat process until you reach the top layer. Do not put crab and shrimp on the top layer of the lasagna.  Pour the remainder of the sauce over the noodles enough to cover the top layer.  Sprinkle with a little Parmesan cheese.

Bake at 350 degrees for about 30 minutes until bubbly.

Raspberry Vinaigrette Dressing a la Peppy

Basic Raspberry Vinaigrette Dressing

• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp honey
• 1 tbsp dijon mustard
• 1/4 cup olive oil
• 2 T finely chopped shallots
• 1 clove garlic
• salt and pepper to taste
  
  Place ingredients in blender and puree.  Chill overnight and serve.
  
• This recipe is vegan
  
  

Peppy's Stuffed Mushrooms

Ingredients:

1 Package whole mushrooms, washed, stems removed and reserved1 Tbsp butter1 Tbsp Olive Oil
Stuffing Mixture:

1 Cup Panko bread crumbs
1 Tbsp Miracle Whip (don't use mayo, it's just not the same)
1 Tbsp sour cream
1 Can crab meat (about 6 to 8 oz)
1 Tsp onion powder
1 Tsp garlic powder
a few drops of Tabasco Sauce
Salt & Pepper to taste
1/2 cup Vermouth

1 Tbsp whipped cream cheese
1 Tbsp Herbes Provencal
1 Tbsp Balsamic Vinegar (top quality is best)
1/4 C Parmesan cheese shredded

(Added suggestion - about 1 Tbsp finely chopped roasted bell pepper)

Top with: 
1 C Shredded Cheddar/Jack Cheese


Directions:
Chop the stems and one of the mushrooms into tiny pieces and in a saute pan stir fry in butter/olive oil mixture. (Adding olive oil will ensure your butter does not burn) over medium heat until well done.  Sprinkle with salt, pepper, onion powder, garlic powder and Herbes Provencals.  Let cool.

In a separate bowl combine bread crumbs, Miracle whip, cream cheese, sour cream, vermouth, Parmesan cheese.  Add crab meat and mushroom stems.  The mixture should resemble a fairly stiff dough ball. Make sure your ingredients are well blended.

With a small ice cream scooper, stuff (place one scoop of stuffing) onto each mushroom and place in a baking dish so that the sides of each mushroom are touching.  Add about 1/4 cup of water to the bottom of the pan.

Sprinkle the top with Cheddar Jack cheese.

Bake in a 350 degree oven for about 15 to 20 minutes until cheese is golden and melty.  Serve hot. Serves about 4 people.

Essential Herb and Spice Mixes

Knowing what spices or herbs to mix together to get the flavor you want is half the battle.  In this post I will share some of my favorites. These mixes can be made in advance.  They also make pretty gifts for your chef friends.

1. Dutch Chicken Spice

2 1/2 tsp salt
1 1/2 tsp paprika
1 tsp onion powder
1 tsp curry powder
1/4 tsp corriander
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp thyme (ground) powder
1/2 tsp ground basil
1/2 tsp ground savory


2. Greek Seasoning

2 tsp oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp parsley
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried thyme powder

3. Turkish Seasoning

• • 1 1/2 Tbsp fresh ground pepper
  • 2 Tbsp cumin
  • 1 Tbsp dried mint
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp Chili powder
  • 1 Tbsp corriander powder
    1 tsp ground cloves
  • 1/2 tsp cardamom powder
  
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Peppy's Pancakes

3/4 C Milk
Juice of 1/2 lime & 1/2 an orange
1 C Flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 T melted butter
2 T sugar
1 tsp vanilla
1/2 tsp cinnamon

Combine milk with juice and let stand for 5 minutes.  Combine dry ingredients in separate bowl.  Add to the milk mixture.  Whisk in the egg.

Coat frying pan with non-stick spray.  Add batter and cook at medium high on each side until golden brown.

Lori's Nutty Yam Bake

I have a confession to make: I hate sweet potatoes.  I don't particularly care for them in anyway, shape or form.  So when my stepsister served up something that was absolutely delicious, reminiscent of the spices in apple pie, I asked what was in it: Sweet potatoes.  I'm a convert!! So without further ado - here is the secret recipe.

Ingredients:
3 Korean Yams (red skinned sweet potatoes to me have the best flavor)
1 C sugar
1/4 C Butter
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 C milk
2 eggs

For the topping:
1/2 C flour
1/2 C brown sugar
1/4 C butter (Cold)
1/2 C pecans - chopped
1/2 tsp cinnamon

1. Poke holes in the potatoes and cook them in the microwave for about 12 minutes, depending on size.  The potatoes should be very tender when fully cooked.  Cool the potatoes and remove the peel when done.

2. Place all the ingredients in the first group in food processor and pulse until fully pureed.

3. Pour into a rectangular baking dish.

4. Rinse out the processor bowl and add the ingredients for the topping, omitting the pecans.  Pulse until a crumbly mixture is formed.

5. Sprinkle the mixture on top of the potato mix

6. Sprinkle the chopped pecans over the top

7. Bake at 350 for about 35 minutes until golden.

8. Serve hot

Serves up to 6 people.

Oxtail Soup - A Dutch Treat, For Sure!

Ingredients 
1 Pkg oxtail (about 2 lbs or 750 gr)
2 Tbsp Tomato paste 
2 small onions, diced
1 large carrot diced
3 celery stalks, diced in small pieces, making sure to include green leafy parts
10 black peppercorns 
2 whole cloves
2 Bay leaves 
2 sprigs thyme
1/2  C Sweet wine such as Marsala
Salt and Pepper to taste

Parsley for garnish

Place all the ingredients in a crock pot and allow to simmer for approximately 4 to 5 hours until oxtail is very tender.  Remove meat from bone and place in to soup.  Garnish with parsley and serve with croutons. Serves 4. 
Refrigerate any leftovers immediately.

Gosha's Polish Mushroom Soup Recipe

Most of you know I'm coocoo for mushrooms - any time of day, and any day ending on "y".  This recipe brought me back to my roots.  While it has its origin's in my Polish friend's kitchen, I am certain that many other Europeans will appreciate its simplicity and lovely flavor.  Bon Appetit!



Ingredients:

2 Tbsp European butter (such as Plugra)
1 small shallot - finely chopped
1- 8 oz package of mushrooms diced in bite-sized pieces
1 Tsp dry rosemary (or a sprig fresh from the garden)
1 8 oz container of sour cream + 2 Tbsp water
1/4 C Wondra flour
1/4 Dry Vermouth
2 packages of vegetable broth such as Emeril's Organic

Salt & Pepper to taste
1/4 C finely chopped parsley.

In a sautee pan melt butter, sautee shallots until golden, add mushrooms and cook until tender.  Adding a little salt to the shallots will allow them to sweat. Reserve all liquid.

In a crockpot, add 2 containers of vegetable stock and Vermouth and bring to a simmer. (On high)  In a seperate bowl whisk together the sour cream, water and Wondra. (I use Wondra because it is superfine and even inexperienced chefs manage to get a sauce without clumps).  Pour the sour cream mixture into the broth, whisking all the while.

Add the sauteed mushrooms and shallots. Allow the entire soup to simmer for about 1 1/2 to 2 hours for the flavors to fully develop. (On low setting)  Taste to ensure there is sufficient salt and pepper.

Place soup into bowls, sprinkle with parsley and croutons.  Serve hot!

Belgian Waffles Made by Dutch Lady

This morning we had a mini-crisis on our way to our regularly scheduled breakfast show.  While I was making waffles, I realized I had nothing that resembled cow's milk.  I often keep powdered milk or evaporated milk on hand for just such an emergency, but even those items had been used.  I got the idea of using coconut milk, which I normally only use when making curries.  The result? Fabulous waffles.  So fabulous, in fact, I just had to share the recipe!

Ingredients:

• 2 cups all-purpose flour
• 1/2 Cup brown sugar
• 1/4 Cup regular sugar
• 3-1/2 teaspoons baking powder
• 2 eggs, separated
• 1 1/2 Cups coconut milk
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1 pkg vanilla sugar

Sliced fresh strawberries or bananas

Dipping Chocolate - melted in a double boiler.  PEOPLE: Splurge on a good quality bitter sweet chocolate.  Chocolate chips don't melt properly and end up grainy!!  16 oz quality chocolate and 2 Tbsp butter.  Melt these constantly stirring in a double boiler and keep warm for dipping.    

To start, separate the eggs, placing the yolks in one bowl, the whites in the other.  Combine the whites with the vanilla sugar and whip until stiff peaks form.  (Solid white).

In a separate bowl, combine the flour and baking powder, and mix well with a whisk.  Beat the egg yolks, sugar, butter, oil, and coconut milk.  Next add the flour all the while mixing.  At the very end, add the egg whites by folding them in with a spatula, not with the mixer.

Heat up your waffle iron.  Place an adequate amount of batter in each of the spaces and cook until golden brown according to your appliance's directions.

When all the waffles are cooked, dip each in the melted dipping chocolate and place on waxed paper.  Some folks like to insert a popsicle stick prior to dipping.

If you really want to go all out, top with fresh fruit and whipped cream.

Jarah's Pasta Salad

Good Morning everyone. This morning while at the grocery story, my son was drooling over the penne pasta salad.  I don't particularly like preservatives and additives, so I promised we would make it at home.  Here is our super duper secret recipe.

What a terrific way to connect with your children: cooking together, allowing them to mix, measure and talking about life in general. So much better than brain rot (AKA - video games!)

Jarah as was my sous-chef this morning.  Here is what we made:

Whole Wheat Penne Pasta Salad

2 Cups cooked penne pasta

1 Cup fresh baby spinach coarsely chopped
3 cloves garlic through the press

1/4 C fresh flat leaf parsley finely chopped
1/2 C fresh mozzarella balls, cut into 1/4s.
1 plum tomato - ripe, deseeded and chopped 
2 Tbsp roasted pepper finely chopped

Dressing:
1 1/2 tsp dried minced onion
1 teaspoon Herbes Provencal
1/2 teaspoon basil
1/2 teaspoon taragon
salt & pepper to taste
1 1/2 Tbsp Champagne vinegar
1 1/2 Tbsp Olive Oil
1 Tbsp brown sugar
Juice of 1/2 lemon

Sautee spinach and garlic in a sautee pan with a little olive oil until wilted. Make the dressing.  Mix in the spinach/garlic mixture.  Next add the pasta, tomato, peppers and cheese.  Mix well.  Place in fridge for a minimum of 2 hours to allow flavors to develop.  

Enjoy!

The Three Musketeers.  From L to R: Jarah, Collin and Mustafa

Excavating a More Accurate Picture of Yourself

My insecurities stem mainly from being afraid of being humiliated or being afraid of not belonging. These issues go back to very early childhood where I never fit in and because I was different I was often humiliated and bullied by those in authority when I asked for help. When you repeat this pattern from nearly 40 years, you start to believe that you are unworthy of belonging and unworthy of love and acceptance. As a result you allow other people to define who you are, you accept their image of you and you throw your own idea of who you are out the window.

When you finally come out of this coma, you are so lost because for so long people around you have been telling you you are nothing but dirt and to find the middle of the road where you are confident instead of arrogant is difficult because you already have a skewed view that confidence is always arrogance or cockiness. It takes time to come out of this emotional abuse. It takes nurturing of a wounded soul. It takes, at times experiencing extremes so you can appreciate the middle. But most of all it takes excavating who you really are and what you really like because for so long you have been overpowered by abusive people you don't even know whether you like something because it is something that they've always liked or whether you like something because you genuinely like it.

Sometimes, for a brief period of time, people get you in their grips and confuse you. Perhaps their remarks make you doubt your reality.  This might be because you are so susceptible to criticism and taking other people's word as gospel.  You are, in short, afraid of being wrong, and afraid that your newly found self is not really real. The more you practice doing things outside your comfort zone, the more you learn how to feel that authentic self the more you learn to rely on your own instincts, the easier it gets to shrug off other people's opinions and go about your business. I think catching yourself when you say things can't be done, and calling your self names like stupid, dumb, ugly, crazy, lazy, fat is a huge huge step in excavating who you are deep down inside.

Asking people you trust to be balanced and truthful  individuals how they view you may give you some insight on who you really are.  But you have to be open to receiving it as well. It is because of the dissonance between who you truly are and who you have been told you are and who you believe you are. It takes some sensitivity to understand how relentless abuse can affect someone and their personality.  To accept it with out judgment.

For example, my mother is terrified of driving anywhere outside her town and is scared to take a different route to someone's house because of it as well. To someone like me, who has lived in some of the nation's largest cities, this is something that I can't understand.  However, it is her reality, and I have to accept that her feelings are valid and that she may never be able to break out of this fear which in MY view is just ridiculous. Trying to understand that this fear is real to her is really difficult, but there has to be a reason that she can't do it.

While it is possible to change one's attitude and believes at age 65 it is not likely. What is important is to accept people where the are in their journey and to accept that their fears are real to them.  I know for myself that when I feel as if someone is about to lower the boom on me - specifically the significant males in my history - I shut down and I will never raise that subject again. It takes a great amount of sensitivity to understand where someone is coming from and that is  not always easy to do.

It is possible however, that the other party has some strength or talent that is blatantly obvious to others, yet does not ever occur to them as being special. This is why I think compliments are so important. But for the the giver and for the receiver. Because if you hear something once you don't really think it is true.  But if a person hears over and over that they are loved, accepted, they have a wonderful talent for something, it starts to neutralize the poison of the past.

The goes for positive messages.  The more you hear positive, kind and encouraging words, the more you start to believe them.  So, when you speak to yourself, make sure you are telling the jack ass that is hounding you with unkind words to zip his lips and let the person who accepts you for who you are receive you with open arms.

Ranch Dressing

Peppy and String Bean's Ranch Dressing

This morning, joining me in the laboratory that is also my kitchen, my little sous chef, String Bean and I made Ranch dressing.  It is so simple, I wonder why the heck we don't make more stuff from scratch?!?

Here is the recipe:

1 C Mayonaise (reduced fat works just fine)|
1/3 C Low Fat Yogurt
1/2 teaspoon each - dried parsley, dill, and chives
1/4 teaspoon each - onion and garlic powder
salt and pepper to taste

Place all ingredients in a bowl and whisk briskly until well blended. Place in a covered container and refrigerate for at least 1 hour to allow the flavors to develop. (Overnight is best)

So when asked how did it taste?

String Bean: "Tasted delicious!"
Li'l Bear: "Taste just like real ranch dressing"

So there you go - mother recommended, kids approved!

Enjoy with your favorite fresh veggies.  String Bean's is celery and Li'l Bear's are cucumbers.  For me, there is no other than tomatoes!