potato pancakes, latkes

https://www.seriouseats.com/2011/12/how-to-make-latkes-chanukah-hanukkah-recipe-guide.html

Poached Cod With Dill Sauce - by Olga

http://www.olgasflavorfactory.com/recipes/main-course/poached-cod-with-dill-sauce/

Poached Cod With Dill Sauce

How about an easy recipe that tastes phenomenal, looks elegant and is relatively healthy? I’ve got a winner for you!

We have this dish at least twice a month.You can use any firm white fish that you like and can adjust the flavor of the poaching liquid to suit your taste. You can also make this on the stove top or in the oven, whichever works better at the time.

Poaching is when you cook something in a gently simmering liquid. It’s an especially successful method for cooking delicate food, such as fish, chicken, or eggs.

This dish is poached in evaporated milk flavored with white wine, onions, garlic, parsley, bay leaf and Old Bay seasoning. Using an aromatic poaching liquid gently cooks the fish and infuses it with flavor and moisture. Fish has a tendency to overcook, but this way, it’s pretty hard to mess it up. When the fish is cooked, you use the same poaching liquid to make a creamy, velvety sauce with fresh dill. Absolutely wonderful on so many levels! Easy, delicious, and beautiful too:). 

Season the fish with salt and pepper. You can use any firm white fish – tilapia, haddock, snapper, grouper, etc. Layer the onions on the bottom of the skillet. Add the crushed garlic cloves, fresh parsley leaves, white wine, dry bay leaf and peppercorns.Nestle the fish on top.Pour the evaporated milk over the fish.

Why am I using evaporated milk?

Evaporated milk is a shelf stable, canned milk that has 60% of the water removed by cooking it down. That’s why it has a slightly sweet taste and has a darker color than regular milk. Evaporated milk is heavier than milk but has a lower fat content than heavy cream or half n half. It also doesn’t curdle when you cook it, so it’s perfect to use in this recipe. It also has a really silky texture which is great to make the velvety dill sauce.

It should cover the fish almost completely. It’s ok if the fish is peaking out a little bit, but the idea is for the fish to poach in this flavorful liquid. Sprinkle the Old Bay seasoning and add some salt and pepper to taste to the evaporated milk.  Bring it to a boil and reduce the heat to a simmer. Keep the skillet covered and cook on low heat until the fish is cooked through, about 10-15 minutes. If the poaching liquid doesn’t completely cover the fish, spoon some of it over the fish once in a while.

The best way to check for the doneness of fish is to poke it in the thickest part with a fork and gently twist. It should easily flake.

You can make this dish in the oven too. Isn’t that great? Arrange all the ingredients in a deep baking dish the same way you would in a skillet. Or place the fish on the bottom and everything else on top:). This recipe isn’t too particular. (By the way, if you’re using the oven, and the baking dish has more surface area than the skillet would, add more evaporated milk.)Cover with aluminum foil and place in a preheated 400 degree oven. Bake for 20-30 minutes until the fish easily flakes with a fork but isn’t falling apart. It takes longer to cook in the oven because it takes more time for the liquid to come to a simmer. Be careful not to have the fish fall apart. Check it often after the liquid starts to simmer.

Many times I serve the fish just the way it is, with some mashed potatoes, rice or couscous. Use a slotted spoon to gently take out the fish and spoon some of the delicious liquid over it.

However, when I have an extra 5 minutes, I make this amazing, velvety dill sauce to accompany it. Fresh dill pairs so well with fish. I already have a great head start to a delicious, aromatic liquid that the fish was poaching in, so I use it to make the sauce.

Strain the liquid through a fine mesh sieve and set is aside.In a skillet or small saucepan, melt butter and add the flour to it. Whisk the flour until it’s completely incorporated into the butter and starts to turn just a little bit golden. This helps to cook out the rawness of the flour.Pour in a splash of white wine, whisking as you add it. Add the reserved poaching liquid. Cook for about 3 minutes, until the sauce thickens.Add fresh minced dill and pour over the fish.

My favorite way to serve this dinner is with Rice Pilaf and Garlicky Green Beans.

Poached Cod With Dill Sauce

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Olga from Olga's Flavor Factory

Recipe type: Entree

Serves: 4

Ingredients

• 1 lb cod or any other firm white fish (snapper, tilapia, haddock, grouper)
• 1 onion, sliced into half circles
• 2 garlic cloves, crushed
• 3-5 parsley leaves
• 1-2 dry bay leaves
• 3-5 peppercorns
• 4 Tablespoons white wine, plus 1-2 Tablespoons more for the sauce
• 1 can (14 oz) evaporated milk
• ½ - 1 teaspoon Old bay seasoning
• salt, pepper, to taste
• 1 Tablespoon butter
• 1 Tablespoon flour
• ½ Tablespoon fresh dill, minced

Instructions

1. Season the fish with salt and pepper.
2. Layer the onions on the bottom of the skillet.
3. Add the crushed garlic cloves, fresh parsley leaves, white wine, dry bay leaf and peppercorns.
4. Nestle the fish on top.
5. Pour the evaporated milk over the fish. It should cover the fish almost completely.
6. Sprinkle the Old Bay seasoning and add some salt and pepper to taste to the evaporated milk.
7. Bring it to a boil and reduce the heat to a simmer. Keep the skillet covered and cook on low heat until the fish is cooked through, about 10-15 minutes.
8. You can make this dish in the oven too.
9. Arrange all the ingredients in a deep baking dish the same way you would in a skillet, or put the fish on the bottom and everything else on top.
10. Cover with aluminum foil and place in a preheated 400 degree oven.
11. Bake for 20-25 minutes until the fish easily flakes with a fork but isn't falling apart.
12. Use a slotted spoon to gently take out the fish and spoon some of the delicious liquid over it.
13. OR
14. Strain the liquid through a fine mesh sieve and set is aside.
15. In a skillet or small saucepan, melt butter and add the flour to it.
16. Cook the flour until it's completely incorporated into the butter and starts to turn just a little bit golden.
17. Pour in the white wine, whisking as you add it. Add the reserved poaching liquid. Cook for about 3 minutes, until the sauce thickens.
18. Add fresh minced dill and pour over the fish.

zucchini and potato tater tots

https://youtu.be/QImoKT8wmzI

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• 3 large russet potatoes, peeled
• 2 zucchinis, about 2-3 cups shredded
• 1 1/2 teaspoons salt, plus more for sprinkling on top
• Olive oil

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INSTRUCTIONS

1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
2. Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
3. Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
4. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.

coffee cake

https://www.justapinch.com/recipes/bread/sweet-bread/swedish-coffee-cake-ring.html

fast apple pie

https://thetakeout.com/recipe-easy-apple-pie-1829037047

Swedish Apple Pie

Recipe adapted from Allrecipes

• 4 cups chopped apple, any type
• 1 cup sugar + 1 Tbsp. sugar
• 1 cup flour
• 1 tsp. cinnamon
• 3/4 cup melted salted butter
• 1 egg

Chop up a bunch of apples, toss with tablespoon of sugar, and pour into a buttered pie plate. In a separate bowl, mix the cup of sugar, flour, egg, cinnamon, and melted butter until it unifies as a batter. Pour the mixture over the apples and spread to cover completely. Bake at 350 degrees Fahrenheit for 40 to 45 minutes, until done (keep an eye out so that the sugary fruit doesn’t get singed at the edges). Ice cream or whipped cream optional, but always welcome.

Winter menu

Winter menu

Breakfast: banana in milk with brown sugar, benefiber

Breakfast: fruit purée (orange, banana, blueberry or strawberry), pear, peach, apple sauce, brown sugar, benefiber, small glass of milk

Lunch: egg salad on grilled butter toasts, romaine/tomato salad

Lunch: sautéed shrimp with dill sauce, romaine/tomato salad or pear

Lunch: salmon goody (poached salmon, mayonnaise, minced onion) on grilled butter toasts with dill sauce, pear

Lunch: roast beef on toast with dill sauce, romaine/tomato salad

Lunch: egg salad on grilled butter toasts, romaine/tomato salad

Lunch: chicken goody (roast chicken salad, mayonnaise, minced onion) on grilled butter toasts, romaine/tomato salad

Dinner: crab stuffed sole, romaine/tomato salad

Dinner: clam chowder

Dinner: lobster bisque

Dinner: 3 cheese omelette, grilled butter toasts, romaine/tomato salad

Dinner: paté, French bread, romaine and tomato salad

Dinner: apple-chicken sausage, French bread, romaine/tomato salad

Dinner: sautéed shrimp garlic pilaf or cous cous, salad 

Dinner: Mushroom ravioli, parmesan, melted butter, salad

Dinner: roast chicken with mayonnaise, romaine/tomato salad 

Dinner: spaghetti garlic olive oil with parmesan, salad

Dinner: cream of chicken and mushroom soup, salad

Desserts and Midnight Munchies: key lime tart, tiramisu, peach and almond paste tart, chocolate mousse cake, apple pie

Snacks: roasted salted marcona almonds, roasted salted cashews, chocolate chip cookies. hot lapsang souchong tea, hot chocolate

Additional items: peas, endives, lemon, Wheat Thins, diced carrots, fresh figs, fresh mango, fresh melon, onion, garlic, rose and white wine (1/2 glass per dinner), apple juice, Centrum Silver multi-vitamin, probiotic, B complex, Brie, Boursin, mozzarella, cod, consommé, parsley 

scrambled eggs, ham, veggies and cheese toast inside the bread crust

https://www.facebook.com/1781736778715043/videos/2082101635345221/?hc_ref=ARSrHMNo-N3FCS9wDFKwLveg93aqqb6IInQZ78EQENpc2w9jPS8Ubz_SxVqbnclrwH8

yummy sauteed salmon and crispy skin

https://gfycat.com/FinePossibleDonkey

fried chicken

https://youtu.be/1vK2YZi12Hc

mini cheesecake

https://skillet.lifehacker.com/make-cheesecake-for-two-in-record-time-with-your-instan-1821065475?utm_medium=sharefromsite&utm_source=Skillet_facebook

apple pie in an apple, used canned pie filling for quicker