Flounder with peppers and olives

Like everyone else out there, we are trying to improve our eating habits. I have been researching different recipes and diet plans to find more healthful meals for my family. One blog I found that I love is Kayln's Kitchen.

Kayln's blog has many recipes following the South Beach diet and the recipes are low carb and low on the glycemic index. This is important to me now because someone I love was recently diagnosed with diabetes and I want to be able to make fabulous meals for her so she does not feel like she is missing out on all the goodies that were a part of her diet.

With this change of eating, not only are we going to be leaving out sugar and flour, we are also going to be adding more fish to our diet. I am not a big fan of fish but I love almost all other seafood. I can eat fish if it is very flavorful so I am always on the look out for fish recipes with a lot of strong flavors. I found this recipe on Kayln's blog. I had flounder in my freezer so I used it instead of tilapia.

Even if you don't like fish, give this a try. The topping is great and I bet it would be good on chicken breasts as well. I think we will be giving it a try on other fish and chicken.

Salami Pasta Salad, perfect for a hot night

You know when you see a recipe and you just know it's something you need to make? This is one of those recipes. It was in the July/August 2008 Simple and Delicious magazine. I first saw it on one of our 100+ degree days. I knew it would be a great summer time dinner. It's something you can make without even turning on your stove or grill.

This is also a recipe that can be easily adapted. Just think of what you love on your favorite sub sandwich and toss it in there. You could change out the meats for a different taste. I think next time we'll do it as a club with turkey, ham, and bacon to replace the salami and pepperoni. Maybe even add in some avocado.

I picked up my salami, pepperoni and provolone at the deli counter. Get them to slice it thick (I asked for number 8 on the meat and 5 on the cheese) This gets the meat and cheese thick enough so you can cube it.

Ingredients:

* 2 cups uncooked small pasta shells
* 3/4 cup chopped green pepper
* 3/4 cup chopped fresh tomatoes
* 1/2 cup chopped pepperoni
* 1/2 cup cubed hard salami
* 1/2 cup whole ripe olives, quartered
* 2 ounces provolone cheese, cubed
* 1/3 cup chopped onion
* DRESSING:
* 1/3 cup vegetable oil
* 1/4 cup red wine vinegar
* 2 tablespoons sugar
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons dried oregano
* 1/2 teaspoon pepper

Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.

I used a pound of pasta, a half pound each of salami and pepperoni. I doubled the dressing also. I left out the peppers because I didn't have any on hand but added diced cucumber (I love cucumbers on my sandwiches from Subway) Next time I think I'm going to add some banana peppers because it's just like a sub sandwich changing the bread for pasta.

If you need a quick cool dinner for a hot and humid night, this is perfect. Add some rolls and fruit and you have a perfect summer meal.

Red Snapper Veracruz

When I was searching for recipes for all our red snappers in the freezer, snapper Veracruz kept coming up. I wasn't sure about cooking fish with that sauce but it is such a classic I knew it had to be one of the things we tried. After checking out the Veracruz sauce recipe I knew we would like it because it so similar to a puttanesca sauce which we both love.

It was very good. It was served with jasmine rice and baby sugar snap peas.




The recipe I used came from Martha Stewart's website. Everyone knows I love Martha and want to be just like her.

Ok, maybe not just like her unless the rumors of her bitchiness are greatly exaggerated.

Red Snapper Veracruz Recipe

Serves 4 to 5

• 1 three- to three-and-a-half-pound red snapper, scaled and cleaned
• Coarse salt and freshly ground pepper
• Olive oil, for pan
• Veracruz-Style Sauce
• 2 to 3 dried bay leaves
• 3 to 4 sprigs fresh thyme
• 1 small white onion, thinly sliced

1. Preheat oven to 375 degrees. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper.
2. Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.
3. Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.

Veracruz Sauce

Makes 6 to 7 cups

• 1/2 cup olive oil
• 10 garlic cloves, 6 left whole, 4 very finely chopped
• 2 medium white onions, finely chopped
• 8 to 10 large ripe tomatoes, (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
• 24 pimento-stuffed green olives, sliced if large
• 4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
• 2 teaspoons small capers
• 4 dried bay leaves
• 1 cup fresh flat-leaf parsley leaves
• 4 sprigs fresh thyme, or 1/2 teaspoon crumbled dried thyme
• 4 sprigs fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
• 4 sprigs fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground canela
• 1 cup dry white wine

1. In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
2. Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.