Food goodness

J's birthday dinner this year, based on this recipe . Fish: 1 pound flaky white fish fillets, such as haddock, halibut or cod 1 lime, zested and juiced 2 cloves garlic, smashed 1/4 cup canola or vegetable oil sprinkle of cumin Kosher salt   Slaw: 1 bag broccoli slaw (recipe calls for 1/2 head savoy cabbage, shredded) 3 scallions, sliced thinly on the bias 1 jalapeno, minced, optional 1/4 to 1/2 cup rice vinegar (recipe calls for white) 2 tablespoons honey 1/4 cup canola oil Kosher salt   8 flour tortillas   Fish: Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil, cumin and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated. Slaw: In a small bowl, combine the vinegar, honey and oil. Add to the broccoli, scallions and jalapeno and toss until well dressed. Season with salt, to taste. If using within a couple of hours, let it sit at room temperature

I made this up! 3 ripe peaches, halved and pits removed some maple syrup some butter or Earth Balance some cinnamon/clove/nutmeg mixture, or any one of the above Preheat oven to 350. Put the peaches, cut side up, in a glass baking dish or on a cookie sheet or whatever. Put a sliver of butter in each hold, drizzle maple syrup on top, and sprinkle the spices over everything. Bake for 45 minutes or until everything is melted and hot. Serve right away with ice cream or without.

This is soooo cheating and also so good. 3 tbsp butter (or Earth Balance), melted 3 tbsp all-purpose flour 1 garlic clove, pressed 1 cup 2% milk 2 1/2 oz Parmesan cheese, grated (about 2/3 cup) Combine butter and flour in a small bowl and whisk until smooth. Add pressed garlic and milk to butter mixture; whisk well. Microwave, covered, on high for 3-4 minutes or until thickened, stirring every 60 seconds. Add cheese; whisk until smooth.

This was really delicious, and I threw the extra chili oil all over everything for a few days... stir fry, bread, etc. It's great. chili oil 2 green onions, thinly sliced 2 garlic cloves, thinly sliced 2 star anise pods [[I skipped because I don't have any, but it would be delicious]] 2 tablespoons crushed red pepper flakes 1 tablespoon chopped fresh ginger 1/2 cup vegetable oil [[I used canola]] soba salad 1/2 pound boneless, skinless chicken breasts, cut into pieces 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 ounces soba noodles 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar [[I used more]] 2 teaspoons brown sugar 1 teaspoon toasted sesame oil 1/2 seedless cucumber, thinly sliced 4 radishes, thinly sliced 1/2 cup freshly torn cilantro leaves [[I added some wilted spinach and half a bag of that broccoli slaw from TJ's]] Directions: chili oil Combine all ingredients in a small s

This apparently comes from Gwyneth Paltrow, by way of the Wednesday Chef ... it has all my favorite ingredients in it and sounds totally delicious, so I wanted to save it. Makes 1 1/2 cups 2/3 cup sheep's milk yogurt ¼ cup cilantro 2 scallions, roughly chopped ¼ cup lime juice (2-3 limes) ½ jalapeno, roughly chopped, or a drizzle of hot sauce ½ cup extra virgin olive oil ½ teaspoon coarse sea salt 1 tablespoon honey or agave nectar Combine all the ingredients in a blender. Blend until completely smooth. The dressing can be kept in a jar in the fridge for up to a week. Can use it on a salad consisting of chopped romaine, avocado, tomatoes, canned black beans, corn (fresh if you've got it, and canned if you don't), more scallions and more cilantro.

This recipe is good for laziness -- worked well with those jarred bell peppers that I never know quite what to do with. (With what to do?)     12 ounces linguine (or whatever pasta you like, or whatever else needs sauce)     2 tablespoons olive oil     2 cloves garlic, minced     1 onion, diced     1/2 cup milk     1/2 cup heavy cream (I skipped this and just used more milk)     4 ounces crumbled goat cheese     1/2 cup grated Parmesan, plus more for garnish     1 (12-ounce) jar roasted red peppers, chopped (I did not bother chopping; the immersion blender took care of it)     Kosher salt and freshly ground black pepper, to taste In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minu

From All Recipes . I used frozen cherries, unthawed, and it worked just fine.     2 1/3 cups all-purpose flour     1 1/4 cups white sugar     1/3 cup unsweetened cocoa powder     2 teaspoons baking powder     1 teaspoon baking soda     1/2 teaspoon salt     1 cup sour cream     1/2 cup milk     1/3 cup vegetable oil     2 eggs, beaten     1 teaspoon almond extract     1 1/2 cups fresh dark sweet cherries, pitted and chopped (or frozen, unchopped, or TJ's jarred Morello cherries would probably be fine too)     1 cup miniature semisweet chocolate chips Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the w

This is delicious and creamy -- I made it three times this winter. From Pinch of Yum . 1 cup uncooked wild rice (I used brown rice) 1 pound chicken breasts (I've used both frozen and fresh; both are fine and you can't tell a difference in the final product) 2 cups mirepoix (TJ's containers of mirepoix are magical and the best-spent $3 ever) 6 cups chicken broth 1 teaspoon poultry seasoning ½ cup butter (Earth Balance is fine) ¾ cup flour 2 cups whole milk (I've tried 2%; gotta say, the whole is better) a few tablespoons white wine (optional) (I didn't do) up to 2 cups additional milk or water (definitely necessary upon reheating) Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain. Using two forks, shred the chicken