Tag Archives: cooking

Boiled Lobster and Fish Bake

Cooking, , , , , , ,

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Last Saturday, I got a special treat: Steamed lobster dripping with melted butter, and a night off from cooking. That’s right– my man made me a fancy dinner just because my weekend was busy. He and his friend Matt made an amazing seafood meal of baked fish and steamed lobster. You can make it, too! Here’s how:

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You will need:

  • One small lobster per person
  • Enough patience to catch a some fish (or a few free minutes to grab some from the grocery store). For the record, I got the blue tang!

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  • Melted butter
  • 2 lemons
  • Garlic, rosemary, and lemon spice
  • Rice

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Directions:

  • Bring a pot of water to boil.
  • Place lobsters inside and make sure the water covers all areas. Boil 10-15 minutes until the lobsters are bright red.
  • Preheat oven to 375*F.
  • Prepare fish by sprinkling them with the herbs (I wrote about another version of this, if you want to get more fancy: see my last Foodie Tuesday).
  • Bake fish on a greased sheet in preheated oven.
  • Prepare rice
  • Cut lemon wedges and melt half a stick of real butter for dipping
  • Serve and enjoy!

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Rosemary Garlic Tilapia

American University of the Caribbean, AUC, Cooking, Spouses Organization, , , ,

This is perfection, as my husband put it. If you’re looking for a healthy, light summer dish, browse no further. You found it.

The American University of the Caribbean community is fantastic. We look out for each other and share whatever we have. To prove it, I decided to make a meal using only things that I have been given! The result was a candle-light-dinner-worthy date night at home.

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You need:

-Two tilapia fillets

-1/4 cup of rosemary garlic lemon seasoning

-A few servings of rice

-1/4 cup of olive oil

-1 cup of white wine

-Four artichoke hearts (I used canned)

-2 cups chicken broth

-2 lemons

-3 T capers

-Salt and pepper to taste

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Preheat oven to 375* F. Grease a cooking sheet. Coat fish in the rosemary garlic lemon seasoning and bake for 20 minutes or until fish is white and flaky.

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Meanwhile, prepare your rice.

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To make the sauce, start by heating the olive oil in a pan. Separate the layers of the artichoke hearts, place in oil, and allow to cook for a few minutes. Next,  add your wine and the juice of one lemon. Let it come to a boil, then turn it down. Add your broth and capers.

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Once everything is done, remove the sauce from heat. Serve sauce over rice and place fish on top. Slice the second lemon and serve on the side. Enjoy!

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Many thanks to all the friends and neighbors who gave us the food to make this meal! With the exception of the wine and lemons, everything was a gift. Some people gave us the contents of their fridge because they were moving, some were leaving on vacation, some people didn’t want it to go to waste and some gave it to us just because. We’re blessed to live in a great community where people live generously! When people give to us, it makes us want to pay it forward to other people. That cycle of goodness is what makes this place what it is. We thank God for our friends here at AUC.

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African Beef Sauce

Africa, Cooking, Expats and TCKs, International Travel, Third Culture Kids, Uncategorized, , , , , , , , , , , , , , , , , ,

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I need a little Africa in my life!

Last week, my friends Taylor and Bethany came to visit. While they were here, they treated Ben and I to a special dinner. Since food is expensive here, and we don’t often buy meat or certain fruits and veggies, they gave us the gift of yummy by taking me shopping and buying me groceries for an awesome meal.

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We decided to make one of Ben’s favorites: meat sauce on rice, Africa style. Well, sort of. We didn’t have any curry powder. But I improvised, and it turned out great!

You need:

  • A couple pounds of beef
  • Rice
  • Oil for frying
  • An onion
  • 4 oz of tomato sauce
  • 2 T pilau masala
  • 1 T of garlic
  • 1 t of ground ginger
  • 1/4 cup corn starch
  • Salt and pepper to taste
  • 2 cups Chicken broth (or bouillon cube and water)

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Prepare rice.

Cut the meat into one-inch cubes. Slice onions.

Heat oil in a frying pan. Fry onions until translucent. Remove from pan.

Fry meat until thoroughly cooked.

Add spices to meat and stir.

Add tomato sauce, water/broth, and onions. Allow to simmer.

Slowly whisk in corn starch until sauce is thick.

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Serve sauce over rice. Pair with tropical fruit and salad. Enjoy!

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Pastizzi from Malta

Cooking, Uncategorized, , , , , , , , ,

Yes, we’re talking about the Pastizzi, the small puff pastry filled with ricotta (pastizzi tal-irkotta’) or peas (pastizzi tal-piżelli’) and one of the icons of the Maltese gastronomy. Who has not tried one in the street food stalls? It is said that the best Pastizzi in Malta are served at Crystal Palace a small traditional bar in Rabat. […]

via The most famous Maltese —

A Homestead/Historical Breakfast

Cooking, Uncategorized, , , , ,

Here’s a Foodie Tuesday from the blog Homesteading 101.

For us, history is very much a part of why we homestead. We have a strong tie to the land where we live and to the history of our ancestors who lived and worked here before us. We still do many of the things that they did during daily life. Making certain foods is obviously […]

http://homesteading101.net/2016/03/23/a-homesteadhistorical-breakfast/