Archive for the ‘Quick Meals’ Category

“Smart cooks realize that the easiest cookbook to use is the Yellow Pages and the handiest appliance in the kitchen is the telephone.” ~ Miss Piggy

Despite Miss Piggy’s wisdom, I want more from my food than easy.  I want to be mindful of my budget, eat healthy, and still have enough time to do something on a weekday evening.  So, I cook at home.  Lemon caper butter fish with broccoli and cucumber salad is tasty, cheap, relatively heathy, and takes about 20 minutes.

Start water to boil. Wash and slice the brocoli into bite size pieces.

Once water starts to boil, put steamer basket with brocoli into the pot. Steam untill the brocoli is bright green.

Coat the fish in flour. Add to pan on medium heat with a bit of oil. Cover and cook for 5 minutes. Turn fish over and cook until solid white rather than opaque. I use the 9 pack of fish fillets sold for $4. Which is to say, the following lemon butter is lovely no matter what you put it on.

Melt 4 tablespoons of butter over low heat. Add the juice of half a lemon and several spoonfuls of capers. Taste for balance. Drizzle over the fish.


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“There is a privacy about it which no other season gives you…. In spring, summer and fall people sort of have an open season on each other; only in the winter, in the country, can you have longer, quiet stretches when you can savor belonging to yourself.”  ~Ruth Stout

The week, Portland has experienced snow and sunshine in the same hour.  I revel in the warm sunny days.  I have less appreciation for the cold, rainy ones.  I want to pack up my thick sweaters and forget winter ever existed.  I like Ruth Stout’s reminder of winter’s charms.  Something to contemplate while enjoying this French Onion Soup.

I used the above pictured ingrediants. I also used chicken stock, salt, pepper, cheese, and bread.

Saute the onion in enough butter to keep it from sticking on low heat for 20 minutes. The onlons should be sweet and golden brown. Add no more red wine than will cover the onions and cook for another 5 minutes. Add chicken stock untill the soup is your prefered consistency. Salt and pepper to taste.

Spoon the soup into oven safe bowls. Cover with bread cubes and cheese. Broil uncovered for 5 minutes or until the cheese is metly and brown.

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