Monthly Archives: March 2016

Confused about Casserole Containers? Don’t be!

casserole for web

My recent VITALITY CUISINE column titled, “Comforting Casseroles” generated an interesting question I thought I would share, “When a recipe calls for a casserole dish, what are they referring to? Is there a specific dish, like a lasagna pan, that is designated for making casseroles in?”

Bravo! Someone finally had the nerve to ask! What’s amusing is the answer is actually both, “Yes” and “No!”
Yes, there are some dishes marketed as Casserole dishes and they are designed to go into the oven. However, beyond that – that the cooking vessel needs to be oven-safe – there is quite a bit of flexibility in what you can use to make a casserole in depending on your recipe, of course!

Most recipes will tell you what volume of a vessel to use, such as a 2-quart dish and some recipes may even be kind enough to specify an actual size, such as a 9×13 inch pan, which can also be used to make lasagna – but that’s a topic for another time!
The only time a glass or metal 9×13 pan won’t work is if the recipe is one that relies on a deeper dish to make lots of layers or a thicker casserole. Then a standard, round, 2 quart covered casserole dish is best used.
Also, one thing to remember is if a recipe calls for a 2 quart round and you use a 9 x 13 instead, you will need less baking time because it your casserole will spread out and be thinner than it would be in a smaller circumference dish. Therefore, be sure to reduce cooking times. Additionally, if your family likes lots of crispy bits, you are better off using the 9 x 12 because it gives you more top surface area to pick on – ENJOY!

Super fish fillet recipes to team up with that special tartar sauce!

fish for web

Mt recent column titled, “Pascal Portions” spoke of creating the best tartar sauce for those fabulous fish we get to eat – if we so choose – during Lent. However, I had readers not asking about the sauce but rather the fish that appeared in the photos, “What were they and how did you make them look so delicious and crisp?”

The short answer? Thanks to Dick and Nancy Wegner of Omena Lake! These two not only schooled me in the “hows and whys” of fishing blue gill, they also provided recipes and even fresh caught fish, which I happen to still have a few of to make so I could shoot that photo.
With 14 full years of retirement fishing under his belt, Dick Wegner said he has learned a great many things about the fish he loves to catch, which has in turn, helped him to catch many more!
“I usually fish a couple hours in the morning and then I fish a couple hours in the evening – just before dark – because I have learned that these are the two best fishing times because this is when they come in to feed.
With a freezer full of fish, Richard’s wife, Nancy, said his fishing keeps her busy in the kitchen.
“Dick cleans them and scales them so they can be packed with their skins on,” she said. “And we both find that it helps to keep the fish moist and more flavorful.”
Nancy said she has gotten cooking them down pat, too.
“I just dredge the filets in a flour mix like Frying Magic that I cut with flour so it tones it down a bit and then fry it in butter or oil.”
Nancy said that if they are going to cook for a large group, like the fish fry they’ve held at Trinity Lutheran Church, they step up their game.
“For large gatherings, we use a deep fryer. We still use the dry flour mix and we cook them until they float to the top, brown a bit, start to curl a little.”

Here now are some recipes to help you have a “Fin-tastic” fish feast, too – Enjoy!

Boned and Buttered Fish
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon coarse-ground pepper
4 tablespoons butter, softened
1 tablespoon olive oil
2 pounds fish fillets
Garnish: Lemon wedges and tartar sauce
In small bowl, mix dry ingredients then sprinkle on fish. In a large skillet over medium- high heat, melt butter and oil and add fish. Saute for about 5 minutes on each side or until filets are no longer opaque. Plate and garnish with lemon wedges, if desired.
Approximate servings per recipe: 4. Nutrition per serving: Calories 77; Fat 2g; Carbohydrates 1g; Protein 11g.

Crispy Oven Fish
3 ounces milk
1 cup water
1 egg
3/4 cup flour
1-teaspoon black pepper
4 ounces dry fish breading mix
1/8 cup powdered sugar
2 pounds fish filets
Preheat oven to 375 degrees. Combine all wet ingredients in a deep-dish pie plate, mixing well. Combine all dry ingredients in a medium bag. Dip fish into wet solution then place in dry mixture, evenly coating fillet. Place fillets on a vegetable spray-coated cookie sheet. Spray fillets with a coat of vegetable spray. Bake fish for 7 minutes then turn before baking an additional 5 minutes or until fish are firm and cooked through. Serve warm.
Approximate servings per recipe Serves 4. Nutrition per serving: Calories 89; Fat 2g; Carbohydrates 15g; Protein 15g.

Homemade Tartar Sauce
1 1/4 cup mayonnaise
1 medium dill pickle
2 sprigs parsley
1 tablespoon fresh lemon juice
1 teaspoon onion powder or chives
1/4 teaspoon Worcestershire sauce
Place all ingredients in the bowl of a food processor and pulse for about 10 seconds until finely chopped, but not smooth.
Best if refrigerated for about an hour before use.
Note: If you don’t have a processor, finely chop all solid ingredients and then combine all ingredients and mix well before refrigerating.
Approximate servings per recipe: 8. Nutrition per serving: Calories 145; Fat 12g; Sodium 334 mg; Carbohydrate 9g; Fiber 0g; Sugars 2g; Protein 0.4g.

Paring down – with PEARS!

pear for web

My recent VITALITY CUISINE column titled, “Pare down – Eat Pears,” a column in which I discussed how pears offer us so many benefits, including helping us to pare down, generated some questions, most especially, “What is the best way to cook pears and are pears like apples, where certain varieties are better than others to cook?”

When it comes to varieties to cook with, the answer is, “Yes!” Bartletts and Bosc are considered the best for cooking because they get more sweet and creamy after being heated and, they also tend to hold their shape better, which can be especially important if you are looking for a pretty presentation.

The best way to cook a pear is the traditional method, which is poaching. Try using wine or juice as the cooking liquid. Alternately try cutting a pear in half, top with a sprinkle of brown sugar or a generous drizzle of pure maple syrup and microwave until tender.

Pears offer up such a juicy, satisfying sweetness and offer so much cleansing fiber, they pair well with any part of a weight-loss regime, especially since they help quell that craving for sweets. Here is an easy poaching recipe for this palate-pleasing fruit
– ENJOY!

Pretty Poached Pears
1 cup red wine or sugar free cranberry juice
1 cup water
2 tablespoons sugar or pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
6 ripe pears, peeled and cored

In a large Dutch oven or large saucepan, combine the wine or juice, water, sugar, vanilla, and lemon. Bring to a simmer. Add pears. Bring to a boil, reduce heat then simmer, turning pears occasionally, for 40 minutes or until the pears are soft when pierced. Remove the pears from pan and set aside. Bring remaining liquid to a boil until it is reduced to a syrup. Serve by plating pears then spooning syrup over (warm or chilled).
Approximate servings per recipe: 6. Nutrition per serving: Calories 171; Fat 0.3g; Sodium 6 mg; Potassium 284; Carbohydrates 37g; Fiber 7g; Sugar 24g; Protein 1g.