Menu for the Week

For some reason, it has been hard to get back on track with writing. I’ve taken a lot of pictures, but I really haven’t been inspired to write about much of what I’ve been cooking. On the other hand, some meals have been very memorable – like the shellfish stew last week. I also made a pasta dish with sardines (inspired by Mark Bittman’s) that was fantastic, but I took no pictures, made no measurements and won’t be able to make it again unless J is out of town again. Additionally, I’ve been keeping the sugar companies in business by making lots of jam (more than 3 dozen jars). And, birthday cakes. For Grandma’s birthday, I made a new hot fudge sauce for the secret family ice cream cake. It was so richly chocolate flavored, thick, and luscious that I made it again yesterday for J’s end of school party. This sauce is the one for which I’ve been searching.

Thus, each night I’ve cooked. Each night we’ve eaten. Each night we talk – about the day and the days ahead, about manners and the lack of them, about world and local events, about school and work, about friends and foes, about successes and disappointments, or just about stuff. The dinner table is the place where we come together.

I need to get back to recording our dinners so that I can remember how special every day is with my wonderful family and friends. I’ve also got a new camera – so my pictures may be slightly different.

Sunday: Grandma’s birthday. Watermelon Gazpacho, Grilled Lemon & Herb Chicken, Orzo with fresh peas, basil and parmesan, ice cream cake with chocolate sauce
Monday: Girls’ night – leftover Chinese (girls not too hungry because J had an all day party here – pizza, make your own sundaes, peach cobbler, cookies)
Tuesday: Lemon Parsley Fish cakes, quinoa with sun dried and cherry tomatoes, broccoli, strawberries
Wednesday: Carnitas burritos
Thursday: Spaghetti with Bolognese sauce, salad
Friday: Last day of school….who knows what the afternoon will bring

Pictured above is our Tuesday night dinner of fish cakes with quinoa and broccoli. Fish cakes are a relative staple in our house. I got the recipe from Everyday Food magazine. I do a few things differently – noted below. They have great flavor, are pretty healthy and have a similar flavor and texture to Maryland crab cakes.

Lemon Parsley Fish Cakes
adapted from Everyday Food

1 lb. fresh skinless, boneless red snapper fillet (or other mild, firm white fleshed fish)
1 large egg, lightly beaten
1/4 c. thinly sliced scallions
2 Tbsp, mayonnaise
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. Dijon mustard
6 Tbsp. Panko bread crumbs
¼ c. chopped fresh Italian parsley
3 dashes hot sauce, such as Tabasco
½ tsp. Old Bay seasoning
Coarse salt and freshly ground pepper
2 tbsp. olive oil

Olive oil or vegetable oil non-stick spray

Preheat the oven to 400 degrees. Prepare a baking dish by lining it with foil, and spray foil with non-stick spray. Place fish in the baking dish and season lightly with salt and pepper. Bake for 15 to 20 minutes.

While fish is cooking, combine egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, Old Bay seasoning.

Remove fish from the oven and flake the fish. Add the fish to the egg mixture and mix until ingredients hold together. Form mixture into eight equal-size patties.

Heat a non-stick skillet, add one tablespoon of oil. When the oil is hot, add 4 patties. Spray the tops of the patties with olive oil spray. When the patties are well browned, flip and cook until browned on the other side. Add additional tablespoon of olive oil and repeat with the remaining patties.


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