Carry de poisson

Ingredients:

 1 lb fish fillet (firm, white flesh),
 1 medium onion,
3 or 4 medium tomatoes,
4 cloves garlic,
a twig of thyme,
 a smidgen of grated fresh ginger,
 turmeric,
salt,
pepper,
cooking oil.

Heat oil in wide skillet. Sauté onions until golden. Add finely chopped tomatoes and finely crushed garlic, stir. Add thyme, ginger, turmeric, salt and pepper. Add about a cup of water, stir. Let this fragrant sauce cook completely and reduce by half. Add pieces of raw fish and simmer gently, just until the fish is cooked, turning over half-way if desired. Take off heat promptly. Do not overcook fish! Serve with jasmine rice and rougail tomate (chopped fresh tomatoes, red onion, fresh hot pepper of your choice, salt, pepper, olive oil).
Please forgive the vague quantities. That is how we cook, on the island of Reunion! Each carry de poisson is therefore unique!

Chicken Pesto Pasta

Ingredients

1 chicken breast, diced

6 slices bacon, chopped

1 T. minced garlic

1 roma tomato

1/2 cup sliced olives

1/4 cup prepared pesto

2 cups heavy cream

1/2 package penne pasta

Cook pasta and drain

Cook bacon in large sauce pan until crispy.

Drain off all grease except 1 or 2 tablespoons

Add chicken and garlic to bacon and cook until chicken is done

Add the tomato, olives, pesto, and cream

Simmer until cream thickens, then add cooked pasta

Toss until pasta is coated.

Spinach Lasagna

1 jar prepared sauce

2 eggs

1 15 oz container ricotta cheese (cottage can be substituted)

1/2 tsp. salt

1 10 oz package frozen spinach thawed and drained

1/2 cup grated parmesan cheese

1/2 lb. sliced/grated mozzarella cheese

1/2 lb. uncooked lasagna noodles

Beat eggs in a large bowl and add ricotta, spinach, salt, and 1/4 cup parmesan cheese.

Lightly grease bottom of a 9x13 baking dish; cover with just a little sauce.

Layer noodles, half the spinach mixture, half the mozzarella, and half the sauce.

Repeat layers

Sprinkle with 1/4 cup parmesan

Cover dish with a lightly greased sheet of aluminum foil

Bake in a 350° oven for 60 minutes or until noodles are tender.

Let stand 10 minutes before cutting and serving.