How to Make a Healthy Catfish Stew for Your Family

Catfish stew makes a hearty healthy meal for your family.  Fall and winter are top seasons for this tasty dish; however, I have been known to have this at any time of the year.  It doesn't take long to cook and the ingredients are simlpe.  Farm-raised catfish is available year-round.

If you cannot find catfish nuggets in your market, you can always find catfish fillets in just about any grocery store, Here's how to make a healthy catfish stew for your family.

Ingredients

1-1 1/2 lbs. catfish nuggets cut into chunks

2 Tbs. canola oil

2TBs flour

1 large onion, coarsely chopped
1 green, yellow or red bell pepper, chopped

1/2 tsp. cumin

1 tsp. curry powder
1 tsp. Italian seasoning
1/2 tsp. thyme

1/2 tsp. basil

1/2 tsp. celery seed

1/2 tsp. red pepper flakes
1/2 to 1 tsp. garlic salt
1/4 tsp. freshly cracked black pepper

1 large can cannellini beans, drained

3 ½ - 4 c. vegetable, chicken or fish stock

Pour oil in bottom of a Dutch oven.  Heat over medium-low heat until hot; careful that it does not smoke.  Cook onions and bell pepper until soft for about 5 minutes.  Add flour and stir until well blended about 1 minute.  Add stock slowly, stirring until thickened. Add beans and remaining ingredients.  Add catfish. Cover and simmer for about 15 minutes. Stir occasionally to prevent sticking.  Serve alone or over hot steamed rice.  Makes about 4 servings

White House Memories - Cookbook, That Is!

I love searching in cookbooks for new recipes and experimenting with old classics. Cooking is fun for me. I know it's a challenge for some people. Not for me. Needless to say, I also love eating.

I love foods from many places with their range of tastes and flavors from all around the world. Although I will try many exotic foods I have never tasted, I must admit that when it comes to the really bizarre, I am not that brave.

I collect and read cookbooks and I own a slew of them. Some of them may have only one or two recipes I like or have tried, however, I consider it a valuable find if I can find at least one thing useful.

One of my most precious possessions is an old cookbook from the early days of my mother's marriage. It is The "White House Cookbook, Revised for Both Small and Large Families." It is undated and it could have belonged to either my maternal or paternal grandmother. In my dad's handwriting, a note written on a sheet of paper says: "White House Cookbook, 1923." The pages are yellowed and brittle and the front and back covers are attached with tape. I remember my mother using it often. . The book itself is so old, I have to keep it wrapped to protect it. It's amazing that such great food was made and cooked with such perfection even though the directions were less than perfect.Unfortunately, I never thought of taking steps to preserve it.

In one of the recipes for a cake, the directions tell the home cook to, "Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat." No oven temperature is mentioned, so you just have to guess at it or research other recipes to calculate the time.

In these old cookbooks, the instructions in many cases are sketchy as in the example I cited above. My mother. I think, played around with measuring some of the ingredients. Whatever she did was right. Her recipes always came out will.  I don't know whether she had gotten tips from my grandmother or not. It is likely that she did, however, I never found any written proof of that.

This cookbook is fun, nevertheless. Not only does it have recipes and instructions for state dinners, there are recipes and remedies the the sick. It also sports illustrations of the White House and its inhabitants. 

It didn't occur to me until very recently that this was the only cookbook I ever remember seeing at home. In my mind's eye, I don't see my mother or my grandmothers poring over lots of cookbooks like I do. They just cooked or baked. Although my mom must have had some written recipe or learned from somewhere to bake the fantastic 1-2-3-4 butter cake with chocolate icing every year for my birthday. Oh my goodness; it was perfect! Enjoy!

East Warm Bread Pudding for a Cool Evening

 This is great warm dessert on a cool evening.  One of the great satisfying comfort foods.  In this recipe, I used

Microwave Apple Raisin Bread Pudding

2 cups bread (5-6 pieces)

2 TBs butter

2-3  TBs lemon juice

1 apple (I had red delicious on hand)

½ cup raisins

½ tsp cinnamon

½ tsp nutmeg

3-4 TBs light brown sugar

1 large egg

2 cups almond milk (I used unsweetened)

½ tsp rum extract

½ tsp vanilla extract

 Plump raisins in hot water.  Put aside.   Tear bread into pieces and place in a microwave safe bowl. Peel, core and cut apple into small cubes. Add apples and drained raisins to bread.  Combine the ingredients.  Melt butter and pour over mixture. Add lemon juice. Add raisins. Sprinkle on cinnamon and nutmeg. Mix together.

 

In another bowl, beat egg and sugar together.   Add milk, rum and vanilla extracts.  Blend well and pour over bread mixture. Microwave on high for 6 minutes.  Cook 2 minutes longer for firmer bread pudding.

Eat warm

Serves 3-4.

Fast Recipe for Sunday Dinner-Glazed Baby Carrots

Sunday dinners when I was growing up were a really big deal.  My mom cooked all day and the dinners were the best.  Fast forward to present non day of rest Sundays. After being out all day attending services, visiting friends, going to a local fall festival, watching football and movies, I wanted a fast recipe for last night's dinner.

Yea for leftovers. Nothing is faster than leftovers. I had roast chicken, potato salad and my body was yearning for the carrots I had bought at the market.  I wanted to do something fast and good-tasting with them.  I decided I felt like molasses glazed carrots. I don't usally use molasses in my carrots, however, I wanted to see what they would taste like.

As a kid growing up, some nights I would molasses and cold milk or sometimes with hot milk. That combo  remains one of my favorite comfort foods. Hot chocolate will sometimes keep me awake rather than helping me sleep, so I go back to my childhood drink. Perhaps that's why I had molasses in my milk growing up. Also now, I drink Almond or Rice milk.

In any case, I decided to use the rich brown liquid in my carrots instead of brown sugar. Way yum!

Ingredients

1/2 lb baby carrots
1 1/2 TBs butter
1/4 to 1/2 cup water
2 TBs molasses

In a medium saute pan, melt butter, add baby carrots and remaining ingredients. Stir to cover carrots. Cover and cook on medium heat. for about 15 minutes for al dente or 20 to 25 minutes until carrots are tender and the liquid has evaporated.

Serves 2.

Best Cheeses for a Birthday Dinner

I am a real cheese lover.  Cheese to me is an essential food group along with wine, chocolate and catfish.  Now I must admit that I haven't eaten cheese with my catfish, yet; however, that could change at anytime.  I enjoy cheese with many dishes. More often than not, I eat cheese by itself; no crackers, no bread, nothing; just cheese.



On several occasions, I have sliced really thin pieces of salmon, seasoned them with dill and freshly ground black pepper and cooked it over a low flame in a bit of olive oil. After turning them over, I have melted equally thin slices of  cheddar cheese over each piece. Delicious!


So what are the best cheeses to serve for a birthday dinner? I know there is probably a protocol and a way to choose the best cheese for a birthday party.  I am of the school that says, "put out some great cheeses, toothpicks, some cool crackers and slices of  a variety of breads, then tell the birthday guests to dig in."


As for the cheeses: there's Brie, Cheddar, Jarlsberg, Blue, Havarti with Dill, Muenster. Emmental (Swiss),  Camembert, smoked Gouda and just about any cheese you enjoy eating with crackers or bread.

And, have a great birthday dinner