GRILLED HALIBUT WITH PINEAPPLE SALSA

Grilled Halibut With Pineapple Salsa


Time 20 minutes
Serves 4
Ingredients
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1/2 pineapple peeled cored and chopped
1 granny smith apple cored and grated
1 teaspoon grated fresh ginger
1/2 lemon juice and zest
1 teaspoon salt
1 teaspoon hot chili flakes
4 halibut steaks
1 tablespoon vanilla oil
1 tablespoon grated fresh ginger
1/2 lemon zest only
1/2 teaspoon hot chili flakes
1 tablespoon minced fresh thyme
How to make it
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Combine pineapple, apple, ginger, lemon juice, zest, salt and hot chili flakes.
Stir well then cover and let stand to allow the flavors to blend.
Lightly oil fish then sprinkle with ginger, lemon zest, hot chili flakes and thyme.
Heat grill to high and grill fish turning once.
Serve with pineapple compote on the side.

BEEF BARLEY SOUP

Beef Barley Soup






9 Servings
Prep: 20 min. Cook: 1 hour 50 min.

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes ( I use Beef stew meat or a chuck roast and just cut it up )
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
Directions

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

PINEAPPLE AND COCONUT CUPCAKES
This is the recipe I had used for my Pineapple and lemon curd cupcakes. I bought the lemon curd, it was Dickersons. I bakes my cupcakes and when they were cooled enough I sliced the cupcakes in half and spead 1 tsp of the lemon curd in between the cupcakes. I used a vanilla butter creame icing. I toasted some coconut and sprinkled it on top of the cupcakes


1 1/3 cups/220g all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1/2 stick/55g unsalted butter, room temperature
2/3 cup/140g granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 8-ounce/227g can crushed pineapple in juice, well drained, juice reserved
1/3 cup/80 mL of the reserved pineapple juice (see note)
1 cup/125g sweetened coconut, toasted if you wish
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4. Spray a standard 12-cup muffin tin or use cupcake liners.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat the butter until light. Gradually add the sugar and beat until fluffy.
Add the eggs and egg yolk one at a time and beat well after each. Add the crushed pineapple and beat; it will be lumpy. Beat in the flour mixture in 3 additions, alternating with the pineapple juice, beginning and ending with the flour mixture. Scrape down the bowl, if necessary, and beat just until blended.
Transfer to the pan, filling each cup about one-half to three-quarters of the way. Bake until golden and a toothpick inserted in the center comes out clean, about 19 – 22 minutes. [I need just over 20 minutes ~ ella]
Immediately remove cupcakes from the tin and transfer to a cooling rack to cool completely. Frost with your favorite vanilla buttercream and top with coconut.
Yield: 12 cupcakes

DAILY RECIPE AUGUST 24TH: LEBANESE-STYLE RED LENTIL SOUP

Lebanese-Style Red Lentil Soup


Yield 8 servings

Ingredients
6 cups chicken stock you might have to add a little water as the lentils seem to get clumpy( you may use veggie broth also)
1 pound red lentils]
1 cup of chopped carrott
3 tablespoons olive oil
1 celery stalk chopped
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
Directions
1.Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2.Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion,carrot and celery and cook until the onion has softened and turned translucent, about 3 minutes.
3.Stir onions into the lentils and season with cumin and cayenne. Continue simmering for about 20 minutes.
4. Stir in cilantro and lemon juice before serving.

DAILY RECIPE AUGUST 6TH: CHEESY ORZO

Cheesy Orzo

4 servings.
Ingredients
•2 tablespoons extra-virgin olive oil, 2 turns of the pan
•1/2 small onion, chopped
•2 cloves garlic, chopped
•2 cans (14 ounces) chicken or vegetable broth or stock
•2 cups orzo pasta (enriched rice may be substituted)
•1/2 cup grated Parmigiano or Romano
•Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

DAILY RECIPE AUGUST 5TH: CEDAR PLANK SALMON

Cedar Plank Salmon


Serves:
4 servings.

Ingredients
•1 cedar plank (6 by 14 inches)
•2 salmon fillets (1 1/2 pounds total)
•Salt and freshly ground black pepper
•6 tablespoons Dijon mustard
•6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

DAILY RECIPE AUGUST 4TH: AWAR WINNING SOFT CHOCOLATE CHIP COOKIES

I was on line for a tour of our local AAA Minor league baseball team stadium the other day. when I heard three ladies talking about chocolate chip cookies say how grea they were, I then heard the one lady say she used pudding in it? I was very curoius so I asked her about it, when done I gave her my email so she could send me the recipe, these are to die for.. hugs Sue

Award Winning Soft Chocolate Chip Cookie

Yield 6 dozen


Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.