Sweet and Sour Fish

 

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  Ingredients
  300 grams of white fish
  3-4 tbsp. corn starch or potato starch
  Enough vegetable oil as needed
  4 small red shallots
  1/2 green pepper
  1/2 red pepper
  1/2 yellow pepper
  1 tomato
  50 grams canned diced pineapple
  For Sweet-Sour Sauce:
  5 tbsp. tomato sauce (Ketchup)
  3 tbsp. plum sauce
  3 tbsp. sweet chili sauce
  1-2  tbsp. lemon juice
  2 tbsp. brown sugar
  1/2 tsp. salt
  Instructions
  Mix all sauce ingredients in a saucepan, and bring to a gentle boil. Turn off heat, set aside.
• Clean and pat dry fish fillet paper towels. Slice into 5-mm thick slices. Coat fish slices thoroughly in corn or potato starch, shake off the excess and discard. Set aside.
• Peel and dice onion. Seed and dice peppers, tomato and pineapple.
• Fill a wok with 1/3 cup of oil and heat up over high heat till hot. Fry the fish in two batches, constantly stirring and separating fish slices in hot oil. Deep fry till fish slices turn light brown and just begin to crisp at the edges. Sieve out into a wire basket or rack. 
• Wait for 10 to 15 seconds, and allow the oil to get very hot again. Put back the fried slices, and this time fry until golden brown. Repeat the process with the second batch.
• Pour out oil, leaving 2 tbsp in the wok and heat up over medium fire. When hot, add diced onion and peppers, fry for about a minute. Add tomato slices and stir fry for another 15 to 20 seconds. Add the diced pineapple (or lychee halves) and stir fry for a few more seconds to mix well. 
• Add the sauce. If the sauce is too thick, add 2 to 3 tbsp water. The sauce should still be slightly thick and sticky, not watery. Stir quickly to mix well. Bring the sauce to a boil. 
• Put in fried fish slices all at once, quickly toss a couple of times to coat fish evenly with sauce. Turn off heat, dish out onto serving plate. Serve immediately.

Chicken Vegetable Soup (Aunt Diane)

28 oz can of low sodium diced tomatoes, undrained 

2 Cups low sodium, reduced-fat chicken broth 

1 C Frozen Corn 

2 Ribs Celery, copped 

6 oz can tomato paste 

1/4 c. dry lintels, rinsed 

1 T. Worcestershire sauce 

2 t. dried parsley flakes 

1 t. dried marjoram 

2 cups cooked chicken breast (chopped or shredded {diane shredded it}) 

Combine all ingredients in slow cooker except chicken. Cook on low for 6-8 hours and put chicken in at end of cooking time.

Grandma Mildred Ruth Snyder's Peanut Butter Cookies

 Cream together:

½ c. butter 

½ c. peanut butter

½ c. sugar

½ c. brown sugar 

1 egg

 

Add to above and mix well:

1 ¼ c. flour

¾ t. soda

½ t. baking powder

¼ t. salt

 

Roll into balls and place on greased cookie sheet.  Flatten with fork

Bake 375 deg for 10-12 minutes.

Grandma Mildred Ruth Snyder's Molasses Ginger Cookies

This was my Grandmother Snyder's cookie recipe that we all loved. She would put them in a tin box lined with wax paper in the fridge and they always stayed soft and yummy. 

Cream:

1 c. shortening

1 c. brown sugar

 

Add and stir well:

1 c. molasses

 

Mix then add to above:

1 c. buttermilk

2 t. soda

 

Sift together and add to above:

3 c. flour

1 t. salt

1 t. ginger

1 t. cinnamon

 

Add: 1 T. vinegar to above

Add: 1 ¾ c. - 2 c. more to above, but keep a soft dough, do not let it get dry.

 

Cover and chill for a few hours or overnight.

Roll small amount of dough at a time (keep rest chilled in refrigerator, cut with cookie cutters.  Place on greased baking sheet. Sprinkle with sugar if you want. 

 

Bake 350 deg. for 8-10 minutes. Make sure you cook them all the way done or otherwise they will be really chewy. 

 

Fish and Chips

 Hands down the best fish and chips you'll ever have! So so so yummy!

CHIPS

Use Russet or Maris Piper Potatoes (Maris Piper are available in Europe)

Peel potatoes.

Cut potatoes into fries/chips.

Rinse in bowl with cold water until water is clear about 3 minutes. 

Cook fries in salty boiling water until almost done.

Put in refrigerator for a few hours.

Heat up oil. (Best to cook in Avocado Oil or beef drippings).

Cook cold fries in hot oil. About 300 degrees F. or 150 degrees C.

Take fries/chips out of oil.

Cook again at 350 F./180 C. until desired crispiness.

Drain off oil and salt. 

Eat! Yummm!

FISH

Use Halibut, Cod or a white fish.

Cut fish in desired size pieces.

Lightly salt fish 1 hour before cooking, then refrigerate.

1/3 cup sifted rice flour

2/3 cup sifted self-rising flour

Pour in apple beer, regular beer, or vodka (vodka makes it super crunchy) until you get to a double cream consistency.

Dip fish in a mixture of flour, salt and pepper.  

Then dip fish in the batter.  Drain off excess.

Fry at 300 degrees F. or 150 degrees C.

MUSHY PEAS

This is a British side dish for Fish and Chips

1 diced banana shallots saute'd in butter. 

Slightly boil about 2 cups of peas with a small amount of mint.

Add cooked peas to shallots and cook.

Add salt and pepper and a little cream (about 2 tablespoons?)

Mix. 

Eat with fish and chips.

TARTAR SAUCE

This yummy tartar sauce is so good with fish, shrimp, crab cakes and even roasted veggies. It's also healthier than what you buy at the store.

This recipe makes about 3/4 cup.

Ingredients:

1/4 cup organic greek yogurt

1/4 cup organic mayonnaise

1 dill pickle, chopped very small (about 3 tablespoons)

1 T. fresh lemon juice, plus more to taste

1 T. capers

1 T. chopped fresh dill or 1 tsp. dried dill

1/2 to 1 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Salt and fresh ground black pepper

Instructions:

1. Combine the mayonnaise pickles, lemon juice, capers dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.

2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. 

3. Keep, tightly covered, in the refrigerator for one week. 

Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers. 

Green Veggie Salad

Here is a yummy way to eat Brussels sprouts, green beans, and asparagus with a bit of bacon and red onion. The vinaigrette adds a great flavor that you will enjoy.

Vinaigrette:

1/4 cup Champagne vinegar (or rice vinegar if you don't have Champagne vinegar)

2 tsp. Dijon mustard

1 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil

1 tsp. sugar or preferred sweetener

Green Veggie Salad:

8 bacon slices

1 lb. Brussels sprouts, trimmed and halved

1 lb asparagus, trimmed

1 lb. French beans, trimmed and blanched 

1/4 cup sliced small red onion

1 cup walnut halves - raw or roasted (optional)

Prepare vinaigrette: 

In a small bowl, whisk together all ingredients.

Prepare Salad:

Cook bacon until crisp. Cruble bacon; set aside. Preheat oven to 400 F. Toss Brussels sprouts with olive oil and salt and pepper. Transfer sprouts to large baking pan. Roast at 400 F for 10 minutes. Add asparagus and green beans to pan; roast 10 minutes or until caramelized. Let cool, then cut beans and asparagus into bite-size pieces.

Combine the roasted vegetables, bacon, red onion, and walnuts with the vinaigrette. Makes 8 servings. 

Feta cheese could be added for an extra kick.