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.

Chocolate Fruit and Nut Cookies

1 ¼ cup butter

2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

¾ cups cocoa

1 tsp baking soda

½ tsp salt

2 cups choco chips

1 cup chopped dried apricots (or crasins or both)

1 cup chopped macadamia nuts

In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, stir together flour, cocoa, baking soda, and salt; blend into butter mixture. Stir in choco chips, apricots and nuts. Roll into balls and place on cookie sheet. Bake at 350 for 12-14 min.

I add half white chips, half chocolate chips. Also, I never combine the dry separately, I just add all the dry after the wet has been mixed well. You might have to adjust the flour for altitude. In Colorado (really high), the 2 cups are pretty well-packed cups. Less for lower altitudes... Finally, I like softer cookies, so I only bake them for 11 minutes.

Fetuccine Alfredo

6 ounces fettuccine, cooked and drained
1 1/2 tablespoons margarine
1 diced garlic bud
1 1/2 tablespoons flour
1 cup milk
1/2 teaspoon salt
3/4 cup Parmesan cheese
1 teaspoon parsley

Prepare fettuccine noodles and set aside.  Melt margarine
in pan, add garlic bud and saute.  add flour and stir
until smooth, add milk and salt and bring to a boil,
stirring constantly.  remove from heat and add Parmesan
cheese and parley.  stir well, pour over cooked noodles
and serve immediately.. serves four.

Basil Chicken Salad

1 cup roasted chicken meat, shredded or cubed
1/2 cup red grapes, halved
1/2 cup mayonnaise (to the taste)
3/4 ounce fresh organic basil, leaves only, minced
1/4 tablespoon black pepper
2 tablespoons walnuts, chopped
1 tablespoon fresh lemon juice

Serve on greens or as sandwich filling on crusty bread

Creamy Tomato Basil Soup

Ingredients

• 4 tomatoes - peeled, seeded and diced
• 4 cups tomato juice
• 14 leaves fresh basil
• 1 cup heavy whipping cream
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.