Wednesday, May 17, 2006


Baked Tilapia

So I'm not very good with amounts, but I love tilapia baked like this:

Spray a caserole dish or cake pan with cooking spray, place the tilapia single layer in the dish. In a bowl, mix 14 0z can whole tomatoes, 1 can tomato paste, and about 1/2-1 cup red or white wine (depending on which you like and how thick or thin you'd like your sauce), 1 or 2 bell peppers cut into 1 inch chunks and 1 onion cut into 1 inch chunks. Add about 1 Tbsp sugar, and salt and pepper to taste. Add garlic powder or minced/chopped garlic if you wish. Pour the tomato mixture over tilapia and bake at 350 degrees until the veggies are tender. Tilapia is thin and doesn't take long to bake. I like to serve it on rice.

If you use frozen tilapia, your sauce will become thinner in the oven, so you may want to start with a slightly thicker sauce, i.e. less wine or more tomato paste.

I read the actual recipe one time and now I just kind of "play it by ear" when I make it, as I'm sure you can tell by my "exact" quantities listed. It's actually pretty hard to mess up, so don't worry about adding more or less of anything.



Tuesday, May 16, 2006



Being Italian I feel the need to share one of my favorite recipe's in the world! This is great as an appetizer or quick snack.

Amount of ingredients depend on how much you want to make. It's pretty easy to figure it all out....

Narrow Italian or French loaf of bread
1 head garlic, cut in 1/2 crosswise
Extra-virgin olive oil
Sun-dried tomatoes
Parmesan Cheese (or an Italian cheese mix)
Pesto (I'd tell you all how to make this, but I found a great pre-made one in the store on the shelf with all the other pasta stuff...I believe Bertolli makes the best)

1) Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side.

2) Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil.

3) Spread Pesto thinly over each slice

4) Sprinkle with cheese

5) Add as much, or as little, of the sun-dried tomatoes as you like

6) Place back under broiler for just a half-minute or so until the cheese melts and begins to brown.

Enjoy! Danielle


Rhubarb Custard Pie

This is my mum's famous recipe. You don't have to use rhubarb. Any fruit works. My favorite is raspberry. Just use your own pie crust recipe, that one's top secret!

4 cups cut rhubarb (or any other fruit)
2 Tablespoons Flour
3 beaten eggs
1 1/4 cup Sugar

Mix flour, eggs and sugar together and set aside. Should be well blended.

Put Rhubarb in the pie shell and pour mixture over it.

Cover with pie crust.

Cook for 40 minutes at 400 degrees.
Turn down to 350 degrees for approximately 30 more minutes.
Watch pie crust and remove when golden brown on top.

Enjoy! Danielle

Tuesday, May 02, 2006


Crystal's Award-Winning Halibut Chowda

Seriously, I won 1st place at my workplace's "Souper Bowl." It ain't healthy, but it's yummy!

1 C butter, separated
2 medium onions, finely chopped
2 carrots, finely diced
3 stalks celery, finely diced
2 C chicken or fish broth
2 potatoes, diced
1 bouquet garni (fresh herbs: 3 sprigs parsley, 1 sprig thyme, 1 bay leaf wrapped and tied in cheesecloth; dry herbs: 1 tsp. parsley, 1 tsp. thyme, 1 bay leaf wrapped and tied in cheesecloth)
2 lb. white fish (halibut, cod, snapper, etc.), raw, cut into bite-size pieces
2 C heavy whipping cream (yeah, baby!)
3/4 C flour or 6 tbsp. cornstarch
1/2 C dry white wine
freshly ground pepper to taste

  1. In a large soup kettle, cook onions, carrots and celery in 1/4 C butter over low heat until softened. Keep the heat low and be patient.. it may take 20 minutes for the vegetables to soften and you don't want to brown them.
  2. Add broth, potatoes and bouquet garni. Keep the heat on low and simmer for another 20 minutes or until the potatoes are softened but not squishy. Add the fish and simmer for 5 minutes.
  3. Meanwhile, in a saucepan, melt the remaining 3/4 C butter over medium heat. Add the flour or cornstarch and whisk until smooth. Add cream and whisk constantly until thick and smooth. Add to the fish soup and blend well.
  4. Note: if you are making this ahead of time, now would be the time to remove the soup from the heat and store it in the fridge.
  5. Just before serving the soup, add the wine, remove the bouquet garni and season with pepper. Enjoy!

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