Do you have a recipe idea you would like to share? We are looking for simple recipe ideas to share with other PerfectMatch members to use for a home-cooked meal date.Click here to share your Recipe.
For this dish you need high quality, so go to a real fish monger not your local supermarket. Which fish you decide to use is up to you, although scallops and salmon are always crowd pleasers.
Sear the fish on one side in a hot pan (no more than 10-15 seconds)
Slice into bite sized portions
Immerse the dish in 3 parts lime juice and 1 part orange juice
Let cook in refrigerator for 6 to 12 hours
Serve cold with slices of papaya
Salmon, mushroom creamy pasta
olive oil about a tablespoon
smoked salmon cream cheese
wine/red or white or broth
mushrooms preferably mini portabello
can of salmon without the bones or fresh cooked salmon
I never measure I just go by eye level and taste
saute in pan with olive oil and wine
first the onions and then the mushrooms
cook the penne al dente
in the pan add the cream cheese add the pasta and the salmon
mix it all in and voila delicious meal.
Melissa's Wild Nettle & Salmon soup
This soup is quick and easy to make!
You can also use spinach if you don't have nettles near you. Stinging nettles will NOT sting you when steamed/boiled or otherwise properly cooked & are more nutritious than spinach!
First: Use gloves to harvest wild nettles(Urtica dioica.) Research plant at usda.gov plants database first if you don't know it.
For tenderest, most succulent taste harvest only tips and first row of leaves. Cut with a sharp knife/scissors so plant continues growing. (sustainable harvest!)
Nettles like spinach will shrink when cooked so harvest a bagful! Rinse nettles in colander with water. Finely chop nettles into small bits... I use a 2 gallon pot and put about 1 gallon worth of nettles in this...(loosely packed)
Cook 2-3 organic Yukon gold potatoes and 1-2 organic red/white onions or scallions by barely covering them in boiling water for about 10 minutes with 1 t salt, 1t fresh ground pepper, 1/2 t dill, 1 teas fresh parsley and a little oregano (about 1/2 t).
Turn heat down to a low simmer. Add chopped garlic (as much as desired) and nettles while water is still simmering, not boiling.. After 3-4 minutes add 1 pound of smoked salmon in bite sized little bits. Stir. Add 1 quart of organic regular milk , or half 'n half or cream (depending on how fattening and tasty you want it to be! + Fattening =better taste!) Add also a 1T of organic butter for delicious flavor enhancement, and 2 cups of extra sharp cheddar cheese.
Keep stirring this together on low heat to prevent scorching until nettles are still bright green but look "limp" rather than "hairy"....about another 3-4 minutes.
Serve immediately with fresh, crusty artisan/sourdough/other wonderful fresh baked bread, a salad and sparkly juice or your favorite wine! Bon appetite!
Dessert: Melissa's 'Bird of Paridise' Tropical Mango Sorbet
1 can coconut milk
14-20 frozen mango chunks (cubes)
dash of cardamom, cinnamon, allspice
1 teaspoon or more finely ground fresh ginger
1 or more T honey
Play with this recipe to get the consistency you prefer...I have made this up and make it a little differently each time. Just have FUN...Wear a tropical flower in your shirt/hair....Smile and ENJOY your life and enjoy MAKING THIS...THAT is the most important part of the recipe...is having fun while you create it!
I finely shred the ginger in a food processor first, then add coconut milk, honey, spices and lime and blend these in the food processor...then add the mango chunks & puree everything together. Yummy If served immediately! Can be frozen and eaten later. If frozen you need to allow about 1/2 hour for it to not be a big solid frozen chunk.
Grilled Salmon: Old Bay Style
Fillet of Salmon
Old Bay Seasoning
Coat Salmon with olive oil
Coat with seasoned flour and Old bay spice
(The more Old Bay you use the more spicier it is, use very small amount unless you are a "spicy" person)
Place on George Foreman Grill for about 7 to 15 minutes until Salmon "flakey"..DO NOT OVERCOOK
Starwberry Cream Pie
What you do is take a metal bowl and then you put the crust at the bottom, and then the cream cheese and then the whip cream. Put strawberries on top and then there you have it!!
Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce
Super easy, super quick -- but awesome!
I sometimes sub sherry for port
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1/3 cup port
1/2 cup dried sweet cherries
2/3 cup chicken stock or low-salt canned broth
2 teaspoons minced fresh rosemary
1. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
2. Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
4. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Preparing the Tenderloin
To remove the silver skin, slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
One or two smacks with the flat side of a chef's knife should flatten the slices to about 3/4 of an inch.
Fresh scallops (16-17 ounces)
1 medium size onion (diced finely)
4-6 cloves of garlic (finely chopped or crushed)
Olive oil (1 tablespoon)
Heavy cream (half a cup)
4 spring onions (sliced on an angle)
A splash of white wine
1 tablespoon finely chopped chives or parsley
Sweat garlic and onions (until become translucent) with oil over medium heat for about 2 minutes. Add scallops; lightly cook on one side for 20-30 seconds. Turn scallops over and cook for another 20 seconds and then remove from pan.
On medium to high heat, add the splash of white wine to pan, reduce for 1 minute. Add cream and reduce until sauce thickens to nice coating consistency.
Add scallops, spring onions, gently toss in sauce for about 1 minute. Place scallops over rice pilaf, pour sauce and garnish with parsley or chives.
One Dish Chicken
2 boneless skinless chicken breasts (could use turkey, or boneless pork chops 3/4 - 1 inch thick.)
1 can broccoli cheddar soup (cream of celery, asparagus, or broccoli could be used)
1/2 can milk
1 box stuffing mix
In baking dish pour soup and milk and whisk until smooth, add meat, . Make stuffing according to box and pile on top of each piece of meat. Cover with foil, bake at 350 degrees, 45 mins to 1 hr. This keeps well, just shut off oven and leave covered, it will hold for about an hour. Can assemble ahead of time and leave in fridge until ready to bake. Lots of ways to vary it, I sometimes used mashed potatoes instead of stuffing.
Curried Chicken Coda
This is a tasty way to use left over roasted chicken or turkey. Recipe serves two.
1 T. olive oil
1 T. butter
1 chopped onion
1 chopped apple
1 clove garlic minced
1 T. minced ginger
2 cups cut up chicken or turkey
1 can sliced water chestnuts
1 T. flour
1 or 2 T. curry powder
salt and pepper to taste
1 can chicken broth.
Saute onion and apple in 1 T. olive oil and 1 T. butter until transparent and add minced garlic for last minute. Add 1 T. flour and 1 to 2 T. curry powder and stir in for a minute or so, then add ˝ cup of chicken broth until thickened. Add 1 T. minced candied ginger and sliced water chestnuts.
Serve over rice that has been cooked in chicken broth. Use one can plus water with a little left over for the curry. For condiments include copped green onion, chopped hard cooked egg, toasted peanuts or sliced almonds, chutney. Serve with tossed green salad.
Simple Blue Salad
Romaine Lettuce (enough for two)
Crumbled Blue Cheese (about two table spoons is more than enough)
Light Blue Cheese Dressing (two table spoons per person)
Dried Cranberries (again, two table spoons is more than enough)
Crushed or Shaved Almonds
***you may add either grilled chicken or steak if desired***
Mix lettuce, dried cranberries, and dressing together in a large bowl (if the bowl has a lid, put it on and shake it up; this works better than simply tossing it). Sprinkle on and mix in the blue cheese crumbles a little at a time, making sure to incorporate the crumbles evenly. Separate the salad into two equal sized servings on your serving dish of choice and sprinkle with crushed or shaved almonds, just enough to give that added crunch. ***If making this the entire meal, now would be the time to lay the grilled chicken or steak, sliced into strips, across the center of the salad.
GOOD LUCK AND ENJOY!!!
PB & Gelle’, a Chef’s Delight
bread, two slices
jam / preserves
Find two slices of not-so-stale bread. Put them in a toaster and toast them lightly. When ready, spread one side of one slice with peanut butter and spread one side of the other slice with jam or preserves. Put the two slices of bread together, with the peanut butter side adhering to the jam side.
Enjoy toasted love immediately, but it may require repeating the recipe for her to have a taste.