Category Archives: Cooking

Trout Diaries: The Final Chapter

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Wow. That title sound so dramatic!

This seems to be the last edition of the Tuesday Trout Diaries. This is the last email I sent to my dad about the trout I cooked up for myself as a result of our our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure it didn’t sit in freezer for years!

 

In case you missed them, here are the past installments:

I do know that I did cook at least one more dish with the last of my trout, but perhaps I did not send my dad an email about that one. In any case, I’ll try to post my version of that recipe next week. In the meantime, here is what I sent my dad:

~

Date: 9/5/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

Dad-
If I wasn’t making a point to try new trout recipe every week, I don’t think I’d ever eat it up!
This week, I tried Trout Baked in Foil with Tomatoes with Garlic. It’s similar to other ones I’ve made, but I don’t think as flavorful. NYTimes won’t let me pull up the recipe any more without paying for it; but I did print out. Still, I think I’m going to just chuck it because I liked my other ones better.
I opted for this recipe because I wanted to be able to just throw it in the oven while working; I didn’t want too much hands on time. Also, I had a lot of tomatoes. I took my 6 oz of fish, seasoned it with S&P, piled on some chopped fresh tomatoes from the Farmers Market tossed with garlic and olive oil. (I think I should have used more garlic!) I threw on a sprig of oregano and baked at 450 degrees for 15 minutes. 
I served it with a side I made up myself – cut up some tomatoes, cucumbers, Kalamata Olives, diced red onion and tossed with a little EVOO and S&P. Easy! It is loosely based on this “salsa” I make; but instead of dicing everything, I kept them in bigger chunks so it was more salad-like. If I hadn’t eaten the salad first, I bet this could have tasted yummy if I topped the fish with it instead.
Happy short work week!

Carrie

 ~

I didn’t do an adaptation this time since I preferred my previous recipes more! I still would like to try that Mediterranean Salsa as a topping sometime, though. I do plan to post my last one or two recipe trials for the rest of my trout, even though it doesn’t seem I sent those to my dad. I can guarantee you that my dad hasn’t tried any of these recipes that I sent him. He never did the cooking while I was growing up and when he does cook, he is more of a “wing-it” type of guy.

So why did I send these to him? Maybe to prove to him (or myself!?) that I would actually cook up the fish we caught! It sure did help me hold myself accountable. I also know that my hubs doesn’t like anything in the freezer longer than 6 months. 🙂

Do you ever add a topping to your fish?

Cheers~
Carrie

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Trout Diaries: With Potatoes

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Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of our haul went to waste.

Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.

In case you missed them, here are the past installments:

And my next email:

~

Date: 8/17/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

I had some potatoes leftover from the farmer market, so I thought I’d give this salmon recipe a try. I halved this recipe, of course, for just one trout filet. I did about 4 oz potato, only about 1.5 Tbsp total of olive oil and that seemed like a lot. I didn’t have an orange on hand, so I just did the lemon juice, but half a lemon seemed like a lot of juice any way. I was right about that because the potatoes actually picked up the lemon flavor, which I didn’t really like; but the fish was cooked perfectly!!!

Carrie

 ~

Here is my adaptation of Easy Salmon and Potato Foil Packets from AverieCooks.com:

Foil-Packet Lake Trout with Potatoes for One

  • 1 small to medium-sized potato (about 4 ounces), sliced thinly
  • 1 to 1.5 tablespoons olive oil
  • 1 trout fillet, about 6 oz
  • 1/2 lemon
  • salt & pepper
  • fresh herbs (optional)

Method:

  • Preheat oven to 400 degrees.
  • Place potato slices in a row, overlapping slightly, on a sheet of aluminum foil.
  • Drizzle the potatoes with the half of the olive oil and season with salt and pepper.
  • Place trout fillet atop the potatoes and squeeze juice with half of a lemon on top, finish with the remaining olive oil
  • Top with herbs of your choice, if desired
  • Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
  • Place packet on a baking sheet or in an uncovered casserole dish and back for 25 minutes or until potatoes and fish are cooked through.
  • Cook for approximately 12 to 13 minutes or until fish is cooked through.
  • Be careful when opening your foil packet, as steam will escape.

*I added the herbs to this recipe since the lemon juice seemed to overpower it. I think it would be great with garlic, too!

I could have called this a healthy fish and chips recipe!
Maybe that would have been a little far-fetched.
Do you have a recipe for a healthy version of fish and chips?
Please share!

Cheers~
Carrie

The Trout Diaries: Salmon Edition

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Welcome to my Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure nothing went to waste!

Each week, after the diary entry, you’ll see how I adapted the recipe I tried to make it my own and to cook just for me.

In case you missed them, here are the past installments:

But I have something different in store this week!

While the rest of us on that Charter Fishing Trip caught lake trout, my husband caught a nice Coho Salmon! This is what I was cooking up this week…

~

Date: 8/9/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

Trout  Salmon Recipe of the Week

This week I had the girls over for dinner. We plan a dinner night in once a month, taking turns who has to do the cooking so that at least once in a while someone cooks for us! I knew I wanted to make the salmon that Rob caught!

Tomato Basil Coho Salmon

I don’t have a true recipe this week, but took some cues from a couple of other recipes. I knew I wanted to make pesto with the basil in my herb pot. I made this Skinny Pesto version – really freaking easy. I covered a baking sheet with foil and spread the pesto over the top of the salmon and then topped it off with some grape tomatoes from the farmer’s market. (I halved the tomatoes first.) I got my inspiration from this Salmon with Pesto and Tomatoes recipe and this Pesto Salmon with Asparagus & Tomatoes recipe. I set the oven for 450 degrees and… 

As I was making it, I got nervous that there were bones because Kim was bringing over her 6-year-old daughter. I decided to cut up a chicken breast and zucchini, tossed it in some Fat Louie’s Tuscan Olive oil and put it on the foil baking sheet with the salmon because there was plenty of room. I put it in the oven for about 20 minutes.

The salmon came out perfectly, the chicken a little dull and dry. (I cut the chicken in tiny pieces because I didn’t want it to come out under cooked.)

Kim said that although tedious, I can always remove the bones before cooking – they are all in a little row. I might think of that next time if I have more time.

Until next week!

Carrie 

 ~

Here is my recipe instpired by this Salmon with Pesto and Tomatoes recipe and one for Pesto Salmon with Asparagus & Tomatoes: 

3-Ingredient Tomato Basil Coho Salmon

  • 4 fillets Coho Salmon, skin on the bottom (but I’m sure any kind of salmon will do)
  • prepared pesto (I like the prepared kind in the deli over the jarred stuff on the shelf. Or make your own Skinny Pesto.)
  • approximately 1 cup  grape tomatoes (halved)

Method:

  • Preheat oven to 450 degrees.
  • Cover a baking sheet with foil and place salmon on top, skin side down.
  • Spread desired amount of pesto on top of salmon and top with grape tomatoes.
  • Bake fro 20 minutes or until cooked through.

Serve with any delicious side, but I’d recommend this Zucchini & Onion Saute, as this dish also has Mediterranean flavors.

What is your favorite easy way to prepare salmon?

Cheers~
Carrie

Trout Diaries: Foil-Packet-Grilled

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Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of our haul went to waste.

Each week, after the diary entry, you’ll see how I adapted the recipe to make it my own and to cook just for me.

In case you missed them, here are the past installments:

And my next email:

~

Date: 8/2/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week!

This was probably my favorite preparation so far, but for three reasons – 1) It was so EASY, 2) it was light and refreshing, 3) I lucked out with this fillet: I didn’t have/notice any bones! 

I guess I wanted to try out this basic Foil Packet Grilled Fish Recipe in case I can’t figure out how I want to prepare my salmon when I have the girls over next week. Of course, I quartered the recipe to account for my one 6-oz filet. I used rosemary, oregano and thyme from my herb pot. I served it with a side of Roasted Radishes. I had no idea you could roast them! I got some from the farmer’s market last week, but they started getting soft and I knew I wanted to save them. I cut of the ends, put them in an ice water bath yesterday. Then today, I used the recipe below to roast them!

I’m attaching a photo of my lunch to the end of this email as well. (I only needed about a 1/2 Tbsp of olive oil for the # of radishes you see in the photo. They lose their bite, but are so good and so easy!!)

Carrie

 ~

Here is my adaptation of Grilled Fish Fillet in Foil Packets from Skinnytaste.com:

Foil-Packet-Grilled Lake Trout for One

  • 6 oz fillet lake trout (skin on the bottom)
  • drizzle olive oil
  • approximately 3 sprigs of fresh herbs (I used rosemary, oregano, thyme)
  • 2 slices of lemon
  • salt and pepper, to taste

Method:

  • Heat half the grill on high heat, leave the burner off on the other side.
  • Place the trout on a piece of aluminum foil, skin side down.
  • Drizzle with the olive oil and season with salt and paper.
  • Put a couple of slices of lemon on the seasoned fish.
  • Top with herbs of your choice.
  • Fold up edges of foil to create a seal so that no steam will escape, but leave a bit of room for the steam to circulate within the packet.
  • Place the packet on the the the other half of the grill (that half with the burner off) so that the fish gets indirect heat.
  • Close the grill.
  • Cook for approximately 12 to 13 minutes or until fish is cooked through.
  • Be careful when opening your foil packet, as steam will escape.

~ I served these with roasted radishes using this method from The Kitchn.

How do you grill fish?

Cheers~
Carrie

The Easiest Salad Ever – Just 3 Ingredients!

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The day I discovered this salad, I was busy working and just did not want to cook. Not even for the easy 10 minutes that all of recipes in Jules Clancy’s recipes in 5 Ingredients, 10 Minutes, should take. I really just didn’t want to think. That’s when I turned to this salad recipe that just three easy ingredients:

Yes, seriously.

And while Clancy encourages just dumping your canned salmon right into the bag with the greens, squeezing in some lemon and eating your salad from there; I put mine on a plate for you all. (I also thought a whole bag of greens seemed like so much, so I only did a bit more than a half bag. Truth be told, it wasn’t too much!)

And it got me thinking that there really is no excuse for not eating healthy. Anyone can walk into a grocery store and pick up these three items fairly easily… whether it be while on vacation or during a workday.

Salmon and Mixed Leaf Salad

Ingredients: canned salmon, washed salad leaves, juice of one lemon

The possibilities are endless, my changes in blue:

  • Vegetarian? Jules recommends some goat cheese or ricotta.
  • Vegan? Her recommendations include garbanzo beans or mushrooms.
  • I drizzled about 1/2 tsp of olive oil over the top and seasoned mine with Himalayan Sea Salt and freshly ground black pepper. Yup, I got all fancy.
  • You can use bagged salad or any combo of leaves and herbs you have leftover in your fridge.
  • Since I’ve been so heavy on the pesto recipes lately, I think this would be good with a dollop of that, too!
  • You can add any leftover veg you like in your salads as well or any type of protein, really.
  • Use tuna and add a little dollop of mayo like you would a tuna salad!
  • Add some avocado or some cooked rice if you want some extra staying power.
  • But even if you stick with the 3-ingredient recipe, you have an easy, quick, healthy meal that takes way under 10 minutes!
  • This took me as long as it takes me to open my bag of greens, dump it on a plate, open my can of salmon, drain and dump it on the salad and squeeze a lemon. I didn’t think it was necessary to time myself this go round. 🙂 Add a few extra seconds to drizzle my olive oil and season with S&P, though.
  • Will make again in a pinch.

How would you change/adapt/jazz up this recipe to suit you with what you have in your fridge and pantry right now?

Cheers~
Carrie

 

The Trout Diaries

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Welcome back to the Tuesday Trout Diaries! It’s a series of emails I sent my dad after our Charter Fishing Trip to Duluth last summer. I was trying out approximately one new recipe each week since I’m not in the habit of cooking fish and I wanted to make sure none of haul went to waste.

In case you missed them, here are the past installments:

And my next email:

~

Date: 7/28/17
From: Carrie
To: Dad
Subject: Trout Recipe of the Week

This one may have been one of my favorite preparations if this particular piece didn’t have so many bones and if I hadn’t dumped the butter sauce on the side of the fish rather than on top. 🙂 I did like how easy the skin came off after cooking, though! I served mine with a side of buttered corn on the cob. You could say that I got my serving of butter for the week!

I quartered this recipe to work with my 6 oz filet: Trout with Garlic Lemon Butter Herb Sauce.

Carrie

~

Here is my adaptation of Trout with Garlic Lemon Butter Sauce from Julia’s Album.

Trout with Garlic Lemon Butter Sauce for One

  • 6 oz fillet lake trout (skin on the bottom)
  • approx 2 tsp olive oil
  • 1 tsp Italian herb seasoning
  • 1 tsp minced garlic
  • 1 tbsp lemon juice
  • 2 tsp butter, softened
  • 2 tsp fresh chopped parsley + more for garnish (optional)
  • salt and pepper, to taste

Method:

  • Rub the top sides of the fish (skin on the bottom) with the Italian Seasoning and a little salt.
  • Heat olive oil in a skillet on medium. Once heated, add fish to pan, skin side up. Cook for about about four minutes, until lightly browned.
  • Flip and cook for another 3 minutes.
  • Remove from heat and put a lit on the skillet. Keep covered for approximately 7 minutes, until the fish is cooked through. It will flake easily.
  • Before transferring to a plate, remove skin from the fish. It should come off easily now.
  • If there is no or very little cooking oil left in the pan, add a tsp or so more.
  • Add garlic and lemon juice to the pain and cook on medium-low to medium for about a minute or until the garlic softens. Be careful that it doesn’t burn.
  • Remove from heat. Add chopped parsley and butter to the oil mixture and stir until the butter melts completely.
  • Spoon sauce over the fish and a sprinkle of chopped fresh parsley.

~ To get my daily butter requirement, I served this with a side of corn on the cob. 😉

Now that I’ve shared three trout recipes, do you prefer your fish poached, baked or sauteed?

Cheers~
Carrie

Chicken with Green Beans and Pesto

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I’m still making my way through Jules Clancy’s 5 Ingredients, 10 Minutes and let me tell you; the latest recipe I tried was a real winner! (But almost all of them seem to be.)

I had a great big jar of pesto from Costco that was quickly approaching had just passed it’s “Use or Freeze by” date. I wanted to use up a bit more before I sectioned it out into portions for the freezer. That’s when I found this recipe in 5 Ingredients, 10 minutes.

In truth, this recipe took me about 20 minutes, not 10. But there are a few things that can account for that, as you’ll read below. It still came together rather quickly and was so deliciously satisfying and healthy to boot! This is one of those recipes that’s great to make if you want to pound out some aggression…

~

Chicken with Green Beans & Pesto

Ingredients: chicken breast, dried chili flakes, fresh green beans, pesto, lemon

Here are my notes, with what I changed in blue:

  • I used almost a full pound of chicken breast because that is what I had thawing in my fridge. The recipe was to serve two (as most of Clancy’s do) anyway and I thought three portions might be nice for leftovers!
  • I substituted frozen green beans rather than fresh just because that is what I had. I also finished off the bag, so it was probably about 1.5 times the amount called for in the recipe. Hey, that will even out with the chicken, right?!
  • Part of the reason this dish took me longer than the estimated 10 minutes was that I used those frozen green beans. Instead of 4 minutes in the pot of boiling water (which took a few minutes in its own right), my bag said to give it 5 – 7 minutes.
  • I loved using dried chili flakes as the seasoning on this chicken. It made it so flavorful! I might just make some pork chops this way so Rob can eat them. {For future reference, Carrie: 1 Tbsp grapeseed or olive oil to one (heaping) teaspoon of red chili flakes per one pound of meat. Rub on meat and season with salt and pepper, as well.}
  • Another reason why I didn’t finish in 10 minutes was that my chicken was not cooked all of the way through. 1.5 minutes per side was not quite enough. Despite the fact that I felt like I pounded the hell out of that chicken, I apparently needed to do a little more!
  • Even though I used more chicken breast and more green beans, I stuck with the measurements of the seasoning and the pesto to the recipe and it was still full of flavor.
  • I omitted the lemon, only because I forgot about it.
  • My version made 3 generous servings.
  • The only thing I’d probably change for next time is slicing the chicken before topping it with the green beans and pesto. While the presentation is prettier as is, slicing the chicken just makes for easier eating!
  • This dish took me approximately 20 minutes.
  • Will make again. This recipe is definitely a keeper!!

Like pounding the meat thinner before cooking, what time-saving tips do use in the kitchen?

Cheers~
Carrie