Sea Bass With Fruited Tomatillo Salsa

Sorry it's been so long since I updated. But I'm back for the time being. This was not my favorite recipe. I'm not sure what it was about it but it seemed kinda off. Who knows, maybe you will like it.




Sea Bass with Fruited Tomatillo Salsa
Better Homes and Gardens New Cook Book
Meredith Books

Prep: 25 mins
Bake: 15 min
Makes: 4 Servings

4 fresh or Frozen sea bass steaks
1 cup chopped pineapple
1/2 cup chopped, peeled peaches or nectarines
1/2 cup chopped tomatillos
2 tablespoon snipped fresh cilantro
1 tablespoon finely chopped green onion
1 fresh serrano chile pepper, seeded and chopped
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
2 teaspoons honey
1 cup quick-cooking couscous

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For salsa, combine pineapple, peaches, tomatillos, cilantro, green onion, and chile pepper. Stir in lime peel, lime juice, and honey; set aside. Combine the couscous, 1 cup boiling water, and 1/4 teaspoon salt. Spread couscous evenly in a greased 2-quart rectangular baking dish. Arrange fish over couscous. Spoon salsa over fish. Loosely cover and bake fish flakes easily when tested with a fork.

Like I said, not my favorite. But they can't all be winners.
Happy Cookin

One-Pot Spaghetti

So I have these two weeks off school. I told my boyfriend that I would cook him dinner for each of the night. Monday I was so busy that I wasn't about to cook dinner, but Tuesday we had spaghetti. This was an interesting recipe because it's not how I normally make it. At first glance I thought it would be blane. But I was wrong it was pretty flavorful.

Better Homes and Gardens New Cook Book 12th Edition
Meredith Books

One-Pot Spaghetti
Start to Finish: 40 Mins
Makes 4 Servings
8 ounces ground beef
1 Cup sliced fresh mushrooms or 6 ounce jar of sliced mushrooms
1/2 cup chopped onions
1 clove of garlic, minced
1 14 ounce can of chicken broth
13/4 cups of water
1 6 ounce can of tomato paste
1 teaspoon of oregano
1/2 teaspoon dried basil or marjoram
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese

In a large sauce pan cook the ground beef, fresh mushrooms ( if using), onions, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned mushrooms (if using), broth, water, tomato paste, oregano, basil and pepper. Bring to a boil. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese.

Now I know Rachel Ray says never to break you spaghetti, but I won't tell her if you don't. Not I only had a 14 ounce can of chicken broth, so I added a bit more water to the sauce to make up for it. I also had Italian spices in a bottle that I added instead of the ones named. All in All it turned out well. The sauce was a little watery so I added a little whipping cream to thicken it up. I enjoyed it a lot and would make it again.
Happy cooking all.