Thursday, July 28, 2011

"Squash Sauce"

Squash Sauce is a squash chowder that is great sauce to compliment white fish or chicken.  

3 cloves of fresh garlic (sliced)
2 large onions (julienne)
3-4 medium summer squash (sliced into rounds)
1 Tbsp. Fresh Thyme (leaves off the stems)
Approximately 2 cups of milk (give or take)
2 Tbsp. low fat margarine
1 cup sliced mushrooms
¼ cup Olive Oil
Salt & Pepper to taste

Heat oil in a stock pot over med. High heat.  Add garlic and brown.  Add fresh thyme. (may want to cover as you add to the hot oil as it will pop).  Once popping has stopped stir to mix in flavors.
After about a minute add all other ingredients and bring to a boil.  Once boiling, cover and reduce heat to simmer.  Stir occasionally.  Cook for 10-15 minutes.

When mixture is ready, scoop amounts into blender.  Cover blender with a towel for protection of possible spillover of hot soup.  Blend/liquefy the contents then pour into a resealable container.

This will keep in the fridge for about a week.
I have not attempted freezing it yet as I never have enough left over!!
It is good as a soup too!

Wednesday, July 13, 2011

Broiled Tilapia Parmesan

So…. It’s been awhile…  I’ve been busy and a great deal of what I have been cooking is already on these pages. 
Tonight is something new.  The original recipe comes from, but I have made a few adjustments to make it lighter.
Tilapia is one of my favorite fishies.  I usually buy the 15lb case of frozen individual filets from Harris Teeter when they run it on sale.  It doesn’t take long to go through it in our household.

Broiled Tilapia Parmesan

2 Tbsp Kraft Grated Parmesan cheese
1Tbsp low fat margarine, softened
3 tablespoons fat free mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery seed (or celery salt)
3 tilapia fillets

Pre-heat oven to 400 degrees.
Arrange filets on broiler pan coated with non-stick spray.
Mix all other ingredients in a small bowl and set aside.

Cook filets for about 8 – 10 minutes (depends on thickness).  Remove from oven. 
Turn on Broiler.  Flip the filets and coat with the mayo/parm mixture.
Put back into the oven for about two minutes.  ** Keep an eye on these.  They will burn in a hurry if you don’t!
When mixture is melted and browned to your taste, remove and ENJOY!!

Note- I plated this dish tonight with my “Squash Sauce”.  This sauce was introduced to me by Chef Brad at Croissant’s Bistro and Bakery during my private lesson.

We’ll review it another day!!