I know it’s been a few weeks since I posted something, but I keep forgetting to take my camera into the kitchen. I will do better in the future, though I will warn that once school starts, I won’t be Geek Girling on Tuesdays-Thursdays (unless we have a class that’s cancelled) because between homework and getting to school, I won’t have time to cook anything spectacular. Ugh. Sorry about that. Pesky school just keeps getting in the way of the life I want!
Anyway, tonight I decided I wanted to cook one of the pieces of steelhead trout, so I went searching for different ways to cook it (so that I wasn’t doing just the same old thing that I do with salmon or tilapia). I found this recipe online called “Trout in Foil.” Yes, that’s very original, and you can guess by the name of it, it’s trout that’s set up with liquid ingredients and herbs inside foil then broiled. Very simple, I assure you. I did make some adaptations, which is what I’ll post here and make note of the original recipe at the bottom. Along with this, I wanted to do something different with potatoes, so I found the Roasted Cajun Potatoes, which were also adapted because I didn’t have shallots or cayenne pepper (or fresh parsley). For a vegetable, I asked Kass to pick up some asparagus, but the fresh, she said, was pale, so she found frozen, which turned out to be perfect, especially with what I wanted to do with it.
INGREDIENTS (for trout)
1/4 onion, cut up into large pieces
1 tbsp parsley
4-8 tbsp white wine
salt and pepper to taste
2-4 cloves garlic, minced
4-5 tbsp lemon juice (the original calls for 1 med. lemon, peeled and sliced)
2 tbsp butter, divided into four thin pats
Heat the oven to 400°. Take a casserole dish and place a sheet of aluminum foil that is longer than the fish by about 3-5 inches on both ends into the dish, folding the sides up part of the way so that it will cup the liquids inside. After you’ve cut the onions, pour in part of the wine and lemon juice then add the onion. Place the trout on top of the onions. Smear the minced garlic across the fish and add the salt and pepper. Place two pats of butter on each piece of fish then top with the rest of the wine and lemon juice. Close up the foil “boat” until none of the liquid can escape. Cook for 20 minutes or until the fish is flaky.
INGREDIENTS (for Cajun roasted potatoes)
2-5 potatoes (2 if larger potatoes), peeled and cut up into wedges
1/4 cup EVOO (extra virgin olive oil)
2 garlic cloves, minced
1/4 onion, cut up small
1 tsp salt
1-2 tsp paprika
2-4 tbsp Louisiana hot sauce (in lieu of 1/2 tsp cayenne pepper)
1/2 tsp pepper
2 tsp parsley
Peel and cut each potato into whatever wedge size you prefer. In the bottom of the casserole pan, pour in EVOO then put the potato wedges in, making sure to coat them completely with the oil. Top with all the spices and hot sauce and mix well until all the wedges are coated. Cover with foil and place in the oven on 400° and cook for 20 minutes until the wedges are tender when poked with a fork. Ideally, you can put the potatoes and fish in at the same time since they cook on the same temp and for the same amount of time. That’s if you cook these together for the same meal, of course.
INGREDIENTS (for asparagus)
8 or more asparagus spears (frozen or fresh)
2 tbsp butter
3 cloves garlic, minced
salt and pepper to taste
Spray microwave safe dish with Pam, then place however many spears you need to cook onto it. Place pats of butter onto the asparagus, followed by the garlic, salt and pepper. Finally top with the almond slivers, cover with a wet (but wrung out) paper towel . Place in the microwave and cook for 3-4 minutes, until all the butter is melted.
Now, if I haven’t mentioned it before, I’m a bread person. I love bread. LOVE BREAD. I’ve been learning how to make bread from scratch, and omg, so good! But tonight, I didn’t have time to make homemade rolls, so I asked Kass to pick up some rolls. I really wanted potato rolls, but our grocery store was out of them. Instead, I asked her to pick up these:
These are soooooooo good! They’re slightly sweet. Don’t let the “sweet rolls” fool you. They’re not doughnut sweet or anything but just the slightest bit sweet, and you just need to heat them in the microwave for about 25-30 seconds, split open and slather with butter for something so so so so good!