All posts by Leni Reed Nazare

About Leni Reed Nazare

Blogger at https://monamifood.wordpress.com. Love to cook and invent new recipes that promote good health.

Save $ with Fish Stew

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When following a recipe that calls for fish, many customers buy exactly the weight of fish that the recipe calls for. What does the supermarket do with the fish that had to be trimmed off? They sell “fresh fish for chowder” at $3.99 a pound — at least at my local Harris Teeter that’s what they do!

Need a basic recipe for a chowder? Try this Garlic and Tomato Fish Stew from the Washington Post of April 4, 2018. I made their recipe with a few minor modifications and it was great. Here are my modifications:

  • No potatoes
  • Substitute “fresh fish for chowder” for the cod fillets
  • To sauté, use avocado oil (refined to work with high heat) instead of olive oil
  • Use chopped canned tomatoes rather than whole tomatoes
  • Add more lemon zest
  • Add more parsley
  • Serve with lemon wedges
  • Drizzle some good olive oil over it before serving
  • Top with freshly grated Parmesan cheese or pesto, if desired

And here are my notes:

  • There may be bones in the fish! So run your fingers over the fish before cooking to detect the obvious bones that you can pull out. And eat slowly — always a good idea anyway!
  • Do not use salmon in chowder. Use white fish only.
  • If there’s salmon in your “fresh fish for chowder,” microwave (or bake) the pieces of salmon with lemon juice. Refrigerate (or freeze) the baked salmon. Then add to a fresh green salad with a few squeezes of lemon juice.

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Simple Cucumber, Tomato and Onion Salad

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You’ve probably had cucumber, tomato and onion salad at picnics and family dinners. It’s a simple salad that everyone seems to like.

I like making this salad by tossing peeled half rounds of cucumber, sliced white onion, and chunks of fresh tomato with red wine vinegar and seasoned rice vinegar, to taste.

I use Marukan Seasoned Gourmet Rice Vinegar, which contains salt and sugar in a pleasing combination, but any seasoned rice wine vinegar will do.

 

Technique: How to cool chicken broth

I just discovered a great way to cool the chicken broth I make from scratch every few weeks! Just toss a few pieces of Trader Joe’s (frozen) Chicken Breast Tenderloins into each jar of hot broth! This will quickly cool the broth down so you can put the jars into the freezer. But, REMEMBER, the chicken is still raw, and the raw chicken has contaminated the cooked broth — so be sure to cook the chicken and the broth fully before eating!