Blossom Hollow » recipe

Haddock served with Roasted Green Beans with Almonds

Tracy — Mon, 15 Feb 2010 00:18:17 +0000

This is a very basic and healthy recipe that is very easy to make. When I am full swing into my cycling season and riding a lot after work this recipe works very well for me because I can throw it in the oven once I get home and by the time I get my bike gear stowed and finish getting a shower it is close to being ready to eat. During the cycling season I will eat all the green beans and the entire fillet but during the off season I will make two meals out of this.

FISH
I use one frozen haddock fillet, which I purchase from the Reedsville Seafood Company, typically I will put it on a piece of aluminum foil so I can wrap it around the fish. I drizzle olive oil over the fish and add seasoning. For this version I just sprinkled my herbs de provence blend with lavender that I purchased at the Peace Valley Lavender Farm. I will also add salt and pepper. I bake in the oven at 400º for 40 minutes you have to watch the fish and can adjust the time for your taste as I tend to cook mine longer than most.

GREEN BEANS WITH ALMONDS
Take one can of green beans, can be regular cut or French cut, drizzle with olive oil and add salt, pepper and any seasoning you like, again in this version I used the herbs de provence blend. Bake at 400º for 40 minutes stir occasionally then about 10 minutes before time is up add the almonds.

Another variation for the fish is to drizzle it with Italian dressing, again wrapping it in the foil packet so that you can open it will cooking to check if it is done cooking.

Red Velvet Cake

Tracy — Wed, 10 Feb 2010 01:12:52 +0000

In my family, this tends to be used as a birthday cake but any occasion is reason enough to try it. Typically we do not make it using the full amount of red food coloring. If you choose to cut back on the red food coloring you will need to add water for the amount of red food coloring you don’t use (so if you use one ounce of coloring you will still need to add one ounce of water).

Cake Batter
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 oz red food coloring
2 level tablespoons of cocoa
1 teaspoon salt
1 cup buttermilk
2 1/4 cups flour
1 tablespoon vinegar
1 teaspoon baking soda

Beat the shortening, sugar, eggs, food coloring, cocoa, salt, buttermilk and flour to create batter. Then mix together the vinegar and baking soda then stir into the batter – do not beat. Pour the batter into two 9-inch round pans that have been greased and floured. Bake at 350 degrees for 30 minutes. Insert a toothpick into center of cake to check if it fully baked. If batter sticks to the toothpick it is not ready to be removed from oven.
Once removed allow the cakes to cool for about five minutes an then turn cake out onto wire cooling racks.

Icing
1 cup sugar
1 cup crisco
1 cup milk
5 scant tablespoons of flour (do not use cornstarch)
1 teaspoon vanilla

Beat together the sugar and crisco. Then cook the milk and flour until thick; allow it to cool and then blend in the sugar and crisco mix. Stir in the vanilla. Spread on to cooled cake.

5 Cup Salad

Tracy — Sat, 06 Feb 2010 23:07:28 +0000

Ok, so this one is self explanatory but my grandmother used to makes this on a semi-frequent basis and I can get hungry for it at times. Very easy to make and it’s not hard to try to remember the ingredients.

1 cup sour cream
1 cup crushed pineapple
1 cup miniature marshmallows (if my memory serves me correctly she always used the colored variety pack)
1 cup shredded sweetened coconut
1 cup mandarin oranges

Bok Choy Salad

Tracy — Sat, 06 Feb 2010 22:57:48 +0000

This recipe is always a hit. If you make it for a pot-luck dinner be prepared to give the recipe because someone will ask you for it. When buying the bok choy try to get one with lots of greens and it shouldn’t be wilted. If you are eating this over several days I recommend keeping the toasted noodle/almond mix in a separate container then just add them as you eat the salad. If you mix it all together then refrigerate it the noodles will get soggy and past one day I don’t like to eat it that way. My sister-in-law loves this recipe and I hope you will too!

1 large bok choy
2 packages of ramen noodles (throw away the flavor packets)
3-4 Tbsp butter or oil
4 oz. sliced almonds
2 Tbsp toasted sesame seeds

Dressing
1/4-1/2 cup sugar
1/4 cup vinegar ( I always use balsamic vinegar)
1/3 cup oil
2 Tbsp soy sauce
1 tsp toasted sesame oil

Mix the dressing ingredients, stir well and refrigerate. Chop the whole bok choy, cutting the stems into 1/2” chunks, chop the scallions including green and refrigerate. This part can be done ahead of time, but as I mentioned earlier, as long as you keep the topping in dry storage and don’t add until ready to eat it will be okay.

In skillet with butter, saute crumbled ramen noodles and almonds. Watch very carefully you want them to be uniformly browned but not burned – stir constantly. Remove from pan and cool slightly. It will get very hot. I recommend using a pan with deep sides or even using a pot to make it easier to stir without having to worry about the pieces going on the floor.

Mix together with the bok choy and scallion mix and sprinkle with sesame seeds.

Add the dressing right before serving. Toss well and enjoy!