What's for Dinner? Seafood Chowder!

This past weekend was a good one.  We had our annual Christmas party and it was a ton of fun.  The food theme this year was "Paninis and Crostinis".  Basically, just a lot of different sandwiches from different countries.  It was fun to do (and I will be blogging a few of them in the upcoming weeks) and oh-so-delicious.  We had a lot of leftover sandwiches, and what goes better with sandwiches than soup?  I was feeling seafood, and chowder is nice and hearty (I would say for the cold weather we have been having, but it was 75 degrees today!).  This chowder was really good, and it led me to beg the question, "why does chowder you get in a restaurant have to be SOOOO bad for you?"  This chowder that I made had no cream at all...only 1 cup of 2% milk.  The stats on it are really good for such a thick and creamy soup.  And you can basically use any seafood you like...mix it up!  Give it a try...you won't be sorry!

Seafood Chowder
Serves 6-8
Printable Recipe

1 TBSP olive oil
2 leeks, mostly white part, halved and thinly sliced
2 ribs celery, diced
1 potato, peeled and cut into 1/2 to 1 inch dice (depending how chunky you want them)
3 cloves garlic, minced
1/4 cup flour
1 1/2 cups seafood stock (this can be found now in any grocery store in the broth/stock section...if not, use chicken broth)
1 cup milk
1 lb cod or halibut, cut into small chunks
1 lb raw shrimp, peeled and roughly chopped
1/2 lbs bay scallops (the small ones)
1 cup grated Gruyere cheese
1-2 TBSP fresh dill
salt and fresh ground pepper to taste

In a large dutch oven or soup pot, heat oil over medium high heat.  Add celery and leek and saute until just soft.  Add garlic and potato and saute 2 minutes more.  Sprinkle flour over veggies, stir and let cook several minutes.  Add broth and stir well.  Let thicken.  Add milk and stir.  Simmer until potatoes are just soft.  Add in fish, cook for 1-2 minutes.  Add shrimp and scallops.  Let all simmer for another 5 minutes.  If chowder gets too thick, add some more stock.  Add dill. At the very end, add in Gruyere cheese and remove from heat.  Serve with garlic toast or oyster crackers and top with more cheese, if desired.  Enjoy!

What's for Dinner? Flounder with Linguine and Tomato Sauce!

We've been on vacation in Charleston for the past week, and let me tell you, we had some AMAZING food!  Charleston does not disappoint in the culinary department.  But one thing the food isn't...healthy.  We were traveling with a vegetarian, and it was particularly hard finding something that didn't have some sort of pig product in it (it is the South, after all!).  At one restaurant, the homemade buttermilk rolls were actually served with "pork butter".  So, needless to say, after last week, we are looking for some healthy meals again.  This dish is something my mom made growing up.  It is extremely fast (good thing, cause the in-laws are in town!) and very healthy.  And it is pretty cheap, because you can use any thin white fish that they have at the market, and tilapia is usually always there and super inexpensive. I made this tonight with flounder because I really like the flavor of it (and it was also on sale at the 'Teet). Hopefully after eating a few healthy dishes like this, some of that pork butter will start magically melting off of my hips.  Enjoy!

Flounder with Linguine and Tomato Sauce
Serves 4

1 TBSP olive oil
5 cloves garlic, peeled and minced
1, 28-oz can good diced tomatoes in juice (I use San Marzano)
1/2 lemon, juiced
1 large handful basil, chopped
2 TBSP capers
1 lb flounder fillets
8 oz linguine, cooked to specifications
parmesan cheese

In a large skillet, heat olive oil and add garlic.  Saute until fragrant, about 1 minute.  Add tomatoes with juice and simmer about 5 minutes.  Add lemon juice, basil and capers and simmer 5 minutes more.  Add flounder in one layer over tomatoes.  Cover.  Cook for about 4-5 minutes until fish becomes opaque and flakes easily (don't overcook...we don't like mushy fish!). Serve fish on top of pasta and spoon sauce on top.  Garnish with Parmesan.

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What's for Lunch? Salmon Salad!

If you are anything like me, when you cook fish and you have any leftover, it usually goes in the trash a few days later. Nothing is worse than reheated fish.  Not only does it smell up the house, but it dries out and tastes nasty.  Well, here is a solution.  Make fish salad out of it.  Sounds weird, I know, but it is good! There is a place down in Southport, NC that makes these amazing Grouper Salad Sandwiches.  And a restaurant that I like in Cary makes really good Salmon Salad.  I took this cue from them with leftover grilled salmon that I had from the other night.  It is easy to make, makes a good lunch the next day and makes you feel good that you used that leftover fish instead of pitching it. 

Make this recipe with really any fish you have left over.  Just make sure your fish is cooked through (if you like your grilled fish underdone, keep what you think you won't eat on the grill for a few more minutes).  Depending on the fish you have, use the same dressing base, just adjust the other ingredients to those that go well with that fish--be creative (celery, pickle relish, roasted red peppers, etc.).  Serve with pita points or crackers and enjoy!

Salmon Salad
Serves 4

• 2 TBSP creole (or whole grain) mustard
• 1/3 cup mayonnaise (I use light Olive Oil mayo)
• 2 TBSP white wine vinegar
• 3/4-1 lb leftover salmon, flaked (make sure any bones are removed!)
• 1/4 cup finely diced red onion
• 1/4 cup frozen peas, defrosted (or fresh, if you have them)
• 2 hard boiled eggs, chopped
• salt and pepper to taste

In a small bowl, combine mustard, mayo and vinegar.

In a large bowl, add fish.  onion, peas and eggs.  Carefully combine.  Fold in dressing mixture until well-coated.  Season with salt and pepper.  Enjoy.

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What's for Dinner? Flounder Florentine!

After our heavier Pad Thai last night, I wanted something a littler lighter this evening.  My mom and I went to Fresh Market and (amid a complete Finn meltdown) found some great looking flounder.  It was actually called Turbot Flounder.  I had to look that up, because I had heard of Turbot, but didn't know it was a flounder.

So [quick flounder lesson], the Turbot Flounder or European Flounder is mostly found in Europe in the White, Black and Mediterranean Seas and was introduced to Canada and the USA by accident in ballast water on ships.  The Turbot Flounder I got at the Fresh Market today was from Canada.  The flounder we usually get here in the South is Southern Flounder.  There are also Summer Flounder and Winter Flounder in the Western Atlantic and Olive Flounder of the coast of Japan.  Now, you can go brag about your flounder knowledge to all of your friends.

I have this easy recipe that is really good.  You can do it with Flounder, Sole, Halibut or Grouper...pretty much any kind of mild white fish (not too thick or steak-y).  I served it with mashed potatoes and more sauteed garden zucchini.  Sorry guys, no photo for this tonight.  I don't have my usual setup since I'm not at home and the photos I took just don't look too appetizing...I couldn't do it to you!  Next time I make it I will update this entry.  It may not look good in photos, but give it a try...it's simple and really tasty!  Enjoy!

Flounder Florentine
Serves 2

• 1/4 cup grated Parmesan cheese
• 2 TBSP butter, melted
• 1 TBSP mayonnaise
• 3 green onions, sliced (whites and greens)
• 2, 5 oz bags baby spinach (or you can use 1, but it cooks down a lot)
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lb flounder fillet(s)
• salt and pepper to taste

In a small bowl, mix together Parm, butter, mayo and the white and half of the greens of the scallion.  Set aside.

Spray a 9x13 casserole with cooking spray and layer spinach on the bottom.  Sprinkle garlic over top.  Lay flounder fillet(s) over spinach and squeeze lemon juice on top.  Brush on sauce mixture and sprinkle with salt and pepper. Bake at 375 degrees for 10-15 minutes, depending on how thin your fish is (if not done, keep cooking until it is, but don't overdo...you don't want mushy fish)! Top with the remaining green onions and serve with rice or mashed potatoes.  Enjoy!

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What's for Dinner? Fish in Parchment!

After a tough spinning workout this morning, I was feeling good and healthy.  I wanted something that was also light and nutritious for dinner. This fish in parchment recipe is just the ticket.  If you have never cooked in parchment before, you have to try it!  It seems scary, but there is really nothing to it, and everything comes out super moist and delicious.  The first time I encountered this cooking method was when I was working for Whole Foods and we did a photo shoot for a similar recipe (developed by my pal, Cindy).  I was in love ever since!  This recipe is for fish, but I have done chicken and it is awesome as well (you would just need to cook it for longer than the fish).  The key is to cut the veggies very thin, so they cook in the same amount of time that the fish does. And feel free to add in any veggies you like...there are so many ways you can do it.  I hope you like it as much as I do!  Enjoy!

Fish in Parchment
Serves 2

½ large or one small zucchini, julienned in fine strips

1 small carrot, julienned (or a small handful of the pre-shredded carrots!)

1 small fennel bulb (white bulb only), very thinly sliced (remove the tough core from center)

1 small leek, white part only, thinly sliced

1 small onion, halved, then thinly sliced

2 cloves garlic, minced

1 TBSP extra virgin olive oil

Salt and pepper to taste

Juice of ½ lemon

2 (6-ounce) snapper, grouper, kingclip or salmon fillets

2 TBSP pesto

Parchment paper

Preheat oven to 425°F. Combine zucchini, carrots, fennel, leeks, onion, garlic, olive oil and salt and pepper into a large bowl and toss well.

 Lay an 18-inch piece of parchment paper on a work surface. Fold in half (like a book). While folded, cut through both paper layers to form a heart shape (make this as large as possible). Open the paper and place ½ of the veggie mix on half of the heart, as close to the fold as you can. Top with fish, 1 TBSP pesto and a squeeze of lemon.  Fold the second side of the heart over the fish and veggies so it is closed.  Beginning at the rounded top of the heart, roll up and keep folding over the edge of the paper toward the fish, working your way around the side of the half heart. When you get to the heart's tip, firmly twist and tuck the end underneath the package (make sure it is sealed tight, so the steam from cooking will not escape). Repeat with second fillet and remaining vegetables.

Put both packets on a sheet pan and bake until paper is puffy and starting to brown, 18 to 20 minutes. Remove to serving plates and cut open (be careful, the steam will come pouring out). 

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