Tag Archives: dinner

Not Just Another fish Tale


cod tarragon mustcod tarragon must1
I’ve mentioned that once a week we have fish for dinner. It’s always wild caught, never farm raised, and almost always cod, haddock or pollack. It really depends on what’s on sale at Giant the Sunday we’re grocery shopping. Yes, we grocery shop together as a family every Sunday, but that’s another blog post. So, last week it was cod. Recently I’ve been preparing it Portuguese style (see March 11th blog post titled “Fish is ….delicious!” for the recipe). So I decided to switch things up…..

A while back when we were having haddock for dinner I found a recipe for Baked Haddock with Mustard Tarragon Marinade on nikibone.com. I made it and we all liked it so I decided to make it for dinner last week since cod is very similar to haddock. Well, my son said he liked it better than the Portuguese style and proceeded to eat about a 1/2 pound of it! I think he was getting tired of the Portuguese style fish; I’ll have to revisit that in a few weeks. The original recipe is for 1 to 1 1/2 lbs of fish. I had almost 2 lbs so I used 1.5x what the measurements were. So, here’s the recipe with a few changes to minimize the amount of dirty dishes you will have to wash (you can thank me later):

■2 tbsp. white wine vinegar
■2 tbsp. olive oil
■1 tbsp. dijon mustard
■1/2 tsp dry tarragon or 1/2 tbsp chopped fresh tarragon leaves
■1/8 tsp pepper
■1 to 1 1/2 haddock, cod or pollack fillets
■salt to taste

In a Pyrex baking dish (or similar) whisk vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add the fish to the marinade and turn them to coat completely; arrange them with thinner areas overlapping. Marinade for at least 15 minutes. I marinate for up to an hour, covered with foil or plastic wrap on the counter. Bake uncovered in a preheated 450 degree oven until the fish flakes in the thickest part when prodded with a fork and fish is opaque. About 10-15 minutes for fish that is 3/4 inch thick. When done salt to taste.

The pictures above is what was left after my son and I attacked it. My poor husband barely got any; but he’s kind of used to that. Here’s the link to the original recipe http://www.nikibone.com/recipe/haddock.html. There are many other haddock recipes here so check them out. The original recipe doesn’t call for salt but I felt the fish needed it. Also, I’ve made this with haddock and cod, and for some reason I like it better with haddock; but that’s just my crazy opinion. Since it’s rare to find fresh tarragon in my house, each time I’ve prepared this I’ve made it with dried tarragon and it’s tasted just fine. Perhaps one day I’ll use fresh tarragon. I let my kids pick out the vegetable and they picked corn, so corn it was. I would have preferred brussel sprouts but I’m the only one who likes them. This is an easy and delicious recipe, try it and see. What’s for dinner at your house?


I never liked meatballs until…..


Raw meatballsI never liked meatballs. For as long as I can remember I don’t have any recollection of saying “I’d really love a meatball!” My son, of course, loves meatballs. So one day a few years ago I decided to make them myself. I asked family members, looked up recipes on the internet, and decided to “Go for the Gold”. It wasn’t until I made my own that I realized I like them. I’m guessing this is because I control the ingredients and amounts of these ingredients. I wouldn’t say they’re my favorite food, but the ones I make are quite delicious. First of all they are gluten free so I don’t use any bread or bread crumbs. You may be questioning “how do they stay together?” Simple, eggs. Secondly, I add vegetables to them, specifically portabella mushrooms and spinach. This is for two reasons: one, it forces my family to eat vegetables; two, it keeps the meatballs moist and tasty.

So tonight I made meatballs. With what you ask? Well, since pasta is one of the only 3 things my daugher likes to eat, and I can’t eat gluten and didn’t feel like having gluten free pasta, here’s how I served up tonights dinner to satisfy everyone’s tastes. I sauteed sliced portabella mushrooms, green and red peppers, sliced red onion (each slice cut in 4), a crushed clove of garlic and half of a diced hot pepper in olive oil. After it was a little tender I added some tomato sauce and lowered the heat until we were ready to eat. I make my own tomato sauce and freeze it in quart bags. I made capellini pasta for my kids and husband. They ate the meatballs with pasta, sauce and fresh grated parmesan cheese. I ate the meatballs with the sautee’d vegetables, sauce and fresh grated parmesan cheese. It was delicious.

I decided since I was going to the trouble of making them to begin with I should make a lot. I used 2 lbs. of meat and it made 68 meatballs. I’m hoping there’s some left to freeze for a night next week but I doubt it after the way my son tore into them. Anyway, if you’re looking for a gluten free meatball recipe, here’s the one I suggest:

Gluten Free Yummy Meatballs
■2 lbs. ground meat (I used 1 lb grass fed beef and 1 lb venison/pork)
■1 box frozen chopped spinach, defrosted and drained
■3/4 cup finely diced portabella mushrooms
■1/2 c. diced red onion
■2 tsp. dried parsley
■2 tsp. dried basil
■1 tsp. dried oregano
■4 cloves of garlic, crushed or finely diced
■2 eggs
■1/2 cup grated parmesan cheese
■salt and pepper to taste (about 1/2 tsp each)

Preheat oven to 400 degrees. Combine all the ingredients in a large bowl until well mixed. You can use your hands or a fork to combine them. Form into small balls and place on a cookie sheet (I prefer to use a baking stone/bar pan). Cook for 15 minutes. Makes approximately 68.

Note: To make them Paleo, eliminate the parmesan cheese.