Heather & Dave » Recipe

“It’s just not a Caesar without croutons”

Heather — Tue, 20 May 2008 05:13:03 +0000

Dave and I eat spinach salads 2 nights out of every 3. Even though we make a different kind of spinach salad each time (pears and feta, tomatoes and cucumbers, mandarin oranges and cranberries), we are sick of spinach. When we go out to a restaurant to eat, we always order Caesar. So we decided to make a Caesar salad Saturday night. Romaine lettuce. Check. Parmesan cheese. Check. Caesar dressing. Check. Croutons. Oh oh. Dave whimpers, “It’s just not a Caesar without croutons.” So Dave, the Google whore that he is, instructs me on how to make croutons. Stale bread, cut into cubes (we used un-stale “5 Grain” bread from Whole Foods) Spread bread cubes on a cookie sheet and spray generously with Pam Sprinkle and toss with garlic powder, basil, oregano, onion powder, and fresh ground pepper Cook in 300 degree oven for 10-15 minutes (depending on how dry/old the bread is). Stirring a couple times. Take the croutons out when they are light and crispy.Wala. Perfect croutons. Perfect Caesar.

Now I’ve really done it. I’ve just set a very scary precedent. I made Peach Cobbler tonight. We didn’t have any cool whip topping. Dave asked, “Can you make some?”

Sauteed Tilapia Filletes with Lime

Heather — Tue, 04 Apr 2006 15:08:35 +0000

We got this recipe from our friends Ray and Emily Schubert. We make it at least once per week!(Seafood alternatives: cod, sole, catfish, orange roughy, flounder)Ingredients:

1 to 1 1/3 pounds tilapia fillets, about 1/2″ thick
3 Tbsp all-purpose flour
salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 Tbsp lime juice
1/2 Tbsp butter
1 Tbsp olive oil
3 green onions, chopped

Directions:

Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice, and butter, then set aside.

[Be ready. This recipe goes very fast!] Heat the oil in a 10- to 12-inch frying pan over medium-high heat [a sticky (non non-stick) pan works best, since you need the cooked bits in the next step]. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 oven). Add the wine mixture to the pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.

Heather’s Note: we double the sauce (wine, lime juice, onions) because that’s the best part! We also cook the sauce a little longer than 2-3 minutes (we do 8 minutes); and cook the onions longer than 30 seconds (we do 2 minutes).

Enjoy!

Bircher Muesli

Heather — Thu, 19 Jan 2006 15:11:16 +0000

Heather and I discovered this recipe while on our honeymoon in Australia. Now Dave makes this every other week for breakfast.

Ingredients:

2 cups rolled oats
2 Granny Smith apples
1/2 cup golden raisins
2/3 cup dried apricots, chopped
2 heaping spoonfuls low fat vanilla yogurt
1/4 cup flax seeds
1/2 cup pepitas
2 tbsp flax seed oil
2/3 cup chopped almonds
2 tbsp honey
vanilla soy milk

Directions:

Place oats and raisins in a bowl and cover with soymilk. Let stand overnight in refrigerator. Make sure there is enough milk to keep covered. Next morning, drain soymilk. Stir in remaining ingredients; grated apples, honey, almonds, flax seeds, flax seed oil, pepitas, apricots and yogurt. Let stand. Keeps in refrigerator all week.