Delicious Broiled Torsk

I rarely can get my family to eat fish. They like to say "Fish are friends, not food". My response is always "Fish are friendly food." If the fish is disguised under breading they are more likely to eat it. So, I decided to try Torsk. Torsk is a Scandinavian dish dish of poached and broiled cod with butter. This simple recipe was a hit with the gang. 

Broiled Torsk

Ingredients:

        6 (6 ounce) Cod Fillets
        6 cups Water

        1 cup Sugar
        2 Tbs Salt
        1 1/2 cups Butter, melted
        1 dash Paprika


Directions:

1. Preheat broiler.
2. Lightly grease a cookie sheet.
3. Place the fish in a large saucepan.
4. Mix together the water, sugar, and salt.
5. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water.
6. Bring the water to a boil over a medium-high heat.
7. Boil for 3 to 5 minutes.
8. Remove fillets from water.
9. Blot on paper towels to remove excess water.
10. Brush with 6 tablespoons melted butter.
11. Sprinkle with paprika.
12. Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown.

Serve with the remaining melted butter.

Serves 6

Enjoy!

            Ingrid

Plant-Based Tacos

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.

Plant-Based Tacos

Ingredients:

        2 bags Gardein Ground Be'f

        2 pks Taco Seasoning

        1 can Refried Beans

        1/2 cup Sour Cream

        1/2 head Iceberg Lettuce, chopped

        1 cup Cherry Tomatoes, halved

        1 cup Mexican Cheese, shredded

        Taco Sauce to taste

        12 Taco-size Tortillas

Directions:

1. Brown ground Be'f until no longer pink.
2. Stir in taco seasoning and cook for two minutes.
3. Add refried beans and mix in well.
4. In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

  Enjoy!

            Ingrid

Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).

Cheese & Bell Pepper Quesadillas

Ingredients:

        1 Tbs Olive Oil

        1 Green Bell Pepper, sliced into thin strips

        1 Red Bell Pepper, sliced into strips

        1 Orange Bell Pepper, sliced into strips

        1 Yellow Bell Pepper, sliced into strips

        1/2 tsp Cumin

        Dash Kosher Salt, to taste

        Black Pepper, to taste

        1/2 tsp Lime Juice

        2 1/2 cups Monterey Jack, grated

        2 Large Flour Tortillas

Serve with:

        Sour Cream

        1 cup Salsa

Directions:

1. Pre-heat the oven to 375.
2. Lightly grease a baking sheet.
3. Add the oil to a large skillet over medium heat.
4. Cook all of the bell peppers in oil.
5. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
6. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas.
7. Place a thin layer of peppers on a flour tortilla.
8. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
9. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
10. Remove from the oven and allow to cool slightly before slicing and serving.
11. To serve, slice each quesadilla into fourths or. 
12. Serve with sour cream and salsa for dipping.

Enjoy!

            Ingrid