Wednesday, March 9, 2011

Cabbage and Ham

Tip:  Read directions completely before preparing.

3 tablespoons butter
1 small cabbage
1/2 cup celery, chopped
1/2 cup white onion, chopped
1/2 cup ham strips
3/4 cup chicken broth
1/4 teaspoon black pepper
1/2 teaspoon salt

Cut cabbage in quarters, cut out and discard core, and chop cabbage into bite-size pieces.

Melt butter in a large saute pan over medium high heat. Add onion and celery and cook until soft.

Add ham and chicken broth.

Bring to boil and add cabbage, sprinkle with salt, and pepper. Stir to combine, cover, reduce heat to medium-low, and cook until cabbage is very tender and liquid is absorbed. 

Season to taste with salt and serve hot or warm. Enjoy!

Tip:  This recipe is not the traditional Irish cabbage and ham, that calls for smoked ham and potatoes but sure is tasty!

Thursday, March 3, 2011

Pescado Y Pasta (Fish and Pasta)

Tip:  Read directions completely before preparing.

1 cup onion, coarsely chopped
1 cup green bell pepper, cored and chopped
3 large plum tomatoes, chopped
3 large garlic cloves, coarsely minced
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh parsley, coarsely chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 large fish fillets, your choice, such as snapper, cod, swai or haddock
1/2 pound spaghetti
1/4 freshly ground black pepper

Prep all your vegetables and set aside.

Bring 4 quarts of water to a boil over high heat and add 1 tablespoons salt. Add the spaghetti to the boiling water and cook until tender, about 7 to 9 minutes.  You want it to be firm to the bite (al dente). Turn off heat.

In a large saucepan over heat add olive oil and saute bell pepper, and onion until lightly caramelized, about 14-5 minutes.  Be careful not to burn them.

Lower heat to medium low and add pepper flakes, plum tomatoes, 1 teaspoon salt, black pepper and 1/2 cup of wine, stirring to mix well.  Cook for 10 minutes, until liquid is reduced by half.

Add final 1/2 cup wine and bring to a simmer.   Put the fish fillets into the saucepan and cover.  Cook 10 minutes, or until fish is cooked through.

Uncover, and flake the cooked fish, with a spoon, then cook for 2-3 minutes.

Drain the pasta, then add pasta, and parsley to sauce pan and stir, then cook another 3 minutes to heat the pasta.

Pour into a large serving bowl.  Drizzle more olive oil over dish, sprinkle with parsley and serve immediately! Enjoy!

Tip:  Swai fish is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes very well to sauces.