Cooking Hussy


Mahi Mahi with Pesto June 26, 2009

Filed under: Main Dish,Misc. — cookinghussy @ 4:27 pm

Pesto Mahi Mahi

I’ve made many kinds of pesto before, always with whatever herb or green I’ve got on hand. Broccoli (after a quick parboil), parsley, basil, spinach, it doesn’t really matter to me. As long as it’s got a bit of parmesan, a hand full of walnuts or pine nuts, and a healthy glug or two of olive oil, it’s perfect.

Pesto Mahi Mahi 2

I found a bag of mixed greens in the fridge, just on the verge of being too old. Into the food processor they went, along with some nicely toasted pine nuts. It made for the perfect topping for some Trader Joe’s Mahi Mahi. Served with a bit of broccoli and we had a very delicious and pretty healthy meal. I found the original recipe that I modified here.

Pesto Mahi Mahi 3

  • 1 T. paprika
  • 1 t. ground cumin
  • 1 t. brown sugar
  • 1/2 t. cayenne powder
  • 1/2 t. salt
  • 1/2 t. black pepper

Mix these together in a small bowl to us as a rub for the fish.

  • 1 red bell pepper
  • 1 clove garlic, chopped
  • 2 T. toasted pine nuts
  • 1.5 C. saute greens
  • 2 T. grated Parmesan
  • 1/4 C. olive oil
  • salt and pepper
  • 2 pieced of Mahi Mahi and a bit of oil

1. Combine all the ingredients for the rub and set aside.

2. Roast the red pepper underneath the broiler (or on a gas burner) for a few minutes on each side until blackened all over. Wrap up in a plastic bag and let steam for 15 minutes. Then remove the skin, stem, and seeds. Chop haphazardly into 1-inch pieces and then toss in a food processor along with the garlic, pine nuts, and greens. Process until smooth. Then, with the motor running, drizzle in the olive oil. When all of it is incorporated, turn the processor off and stir in the Parmesan. Season with salt and pepper

3. Preheat the grill pan. Rub each fillet 1/2 teaspoon of the olive oil. Sprinkle a tablespoon of the rub onto each side of the fillet. Grill fish for about 2-3 minutes per side. Serve with the pesto.

Notes: A nice change for us as we normally have fish with some sort of soy sauce base. Pesto is perfect for using up summertime greens too.

Servings: 2 main entrees


Grilled Eggplant Caprese June 22, 2009

Filed under: Appetizer,Main Dish,Salad/Side — cookinghussy @ 8:58 pm

Grilled Eggplant Caprese 2

Hell-0000 summer! I ran my first (and probably only) half marathon this weekend in Duluth Minnesota and it was hot. Normally the race, which started at 6:30 a.m., is nice and cool. Not this past Saturday! It was our first real day of summer so far this year too. It felt hot standing out in the sun after the race! Chicago is heating up as well with temperatures reaching the 90’s this week. So, it’s time to remember what I eat when I don’t want to heat up the house. A quick grill on this local and organic eggplant, paired with some fresh mozzarella, basil and tomato makes for a delicious and light dinner.

Grilled Eggplant Caprese

  • 1 eggplant – sliced into 1 inch pieces
  • fresh mozzarella – sliced
  • basil
  • tomatoes (I used cherry tomatoes since the big tomatoes aren’t in season yet and don’t taste good).
  • good olive oil
  • salt and pepper

Head up a grill (or a grill pan) and throw on the eggplant. Cook fast and hot for a few minutes on each side and take off. Place a leaf of basil, a slice of mozzarella and tomatoes on top of one piece of eggplant, top with another and drizzle with good olive oil. Devour with hearty whole grain bread.

Servings: 2 dinner servings


Spring Panzanella – Asparagus June 14, 2009

Filed under: Main Dish,Salad/Side,Vegetarian — cookinghussy @ 9:26 pm

Spring Panzanella Asparagus

Spring salads! I’ve made panzanella before (an Italian bread salad that has been manipulated to match every season and produce available) and it continues to be an amazing dish. Toasting up some bread, letting it soak up seasoned oil and mixing it with in season produce and a great dressing is perfect. I made this for the premiere of True Blood. “Soooo-kie” This recipe came from The Kitchen Sink blog.

Spring Panzanella Asparagus 2

  • 3 large garlic clove
  • 1/2 C plus 3 tablespoons extra-virgin olive oil
  • 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
  • 1 pint cherry tomatoes, halved
  • 1 t. salt
  • 1/2 t. black pepper
  • 1 lb asparagus – cut into 1 inch pieces
  • 3 T. balsamic vinegar
  • 3 T capers (packed in brine), rinsed and drained
  • 1/2 t. sugar
  • 1 (15-oz) can cannellini beans or chickpeas, rinsed and drained
  • 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
  • 3/4 C. chopped fresh basil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then put onto 1 shallow baking pan, arranging in 1 layer. Toast in oven at 425, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Toss asparagus in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast asparagus until just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put asparagus, tomatoes, toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Notes: YUM! This could be served as a main dish as it does have protein (garbanzo beans). But I think it’s probably best of a summer picknick or as a side dish.

Servings: SO MUCH. 4 big side dishes plus 4 extra servings.


Shrimp & Mushroom Pita June 8, 2009

Filed under: Main Dish — cookinghussy @ 4:41 pm

Shrimp and Mushroom Pita pan

Our weekly produce box provided us with a mix of things last week and I managed not only to throw together a meal without a recipe, but it was actually good. Very good if I may say so myself. Chris agrees. Having frozen shrimp on hand was key. It rounded this out and provided the protein that I’m often lacking in dinners.

Shrimp and Mushroom Pitas

  • 1 bunch young green garlic – sliced
  • 1 package sliced mushrooms
  • 1 small bunch of soft greens (spinach or the “looks like spinach but it’s not” greens I used.)
  • Salt/Pepper/Cayenne Pepper – to taste
  • Frozen shrimp – thawed and diced a little
  • Juice of 2 limes
  • Lime zest of 2 limes
  • Cilantro
  • Pita – toasted

Saute the sliced garlic in a bit of oil. Add in the mushrooms and a T. of butter. After about 4 minutes, toss in the spinach/greens and the shrimp. The shrimp I used was already cooked so just needed to heat through. Season with salt, pepper and cayenne pepper. Before serving, pour in a bit of lime juice, zest and cilantro. Serve in warm, toasted pita bread!

Notes: So good! And fast and easy and good!

Servings: 2 big dinner servings


Channa Masala June 4, 2009

Filed under: Main Dish,Vegetarian — cookinghussy @ 5:13 pm

Channa Masala pot

Yowza! This is some chickpea awesomeness. It’s spicy, filling, and so good. I may have added more spices than needed (or more jalapenos I’m thinking) but even if you tone down, the flavor would still be great. I used this recipe.

Channa Masala 2

  • 1 T. butter
  • 1/2 onion, chopped
  • 1 garlic clove
  • 1/2 T. ground coriander
  • 1 t. ground cumin
  • 1/4 t. ground cayenne pepper
  • 1/2 t. ground turmeric
  • 1 chopped roma  tomato
  • 1/2 C. water
  • 1 15-ounce can chickpeas, rinsed and drained (I used dried, cooked, and then frozen chickpeas which was nice.)
  • 1 t. paprika
  • 1/2 t. garam masala
  • 1/2 t. salt
  • Juice of 1/4 lemon
  • 1/2 jalapeño, stemmed, seeded, and chopped
  • 1 t. ginger, grated

1. Toss the butter in a skillet set over medium heat. When melted, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

2. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

3. Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

4. Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

5. Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.”

Notes: Great vegetarian meal!

Servings: 2 dinner servings