Snapper with Almonds and Apple Tart Without Dough

I am always looking for a new recipe for fish. I admit we don’t eat as much as we should. My Dad a few months ago sent me a news article with several soup recipes and clicking on a Leek Soup recipe led me to find these two recipes from a website called “French women don't get fat.”

Snapper with Almonds

Ingredients:

4 snapper fillets (monkfish, halibut or cod works too), 4 ounces each, with skin
1 tablespoon butter
1 tablespoon olive oil
Juice of a lemon
1/4 cup toasted almonds, chopped
½ cup parsley, chopped
Dash salt
Dash pepper

 Use a nonstick frying pan to toast the almonds under medium heat. Reserve.

Warm oil and butter in the frying pan. Add snapper skin side up. Season to taste... Cook 4 minutes on each side. Reserve the fish on a warm serving plate and cover loosely with foil.

Add lemon juice to the pan and whisk to blend with oil and butter. Pour over fillets, add parsley and sprinkle with toasted almonds. Serve immediately.

 

 

This has to be one of the strangest, yet delicious recipes I have come across in awhile. The tart is cooked in cabbage leaves, but you do not eat the cabbage! I used a tart apple, since I personally do not like Golden Delicious, if you need want to use a sweet apple try the Pink Lady variety.

Apple Tart Without Dough

Ingredients:

4 medium-size Golden Delicious apples
2 tablespoons lemon juice
4 cabbage leaves
1 tablespoon sugar
1/4 teaspoon cinnamon
Dots of butter (1/8th teaspoon)

Preheat the oven to 275 degrees. Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices (leaving enough to cover the dots of butter). Add small dots of butter and cover with the remaining sugar-cinnamon mixture. Bake the tart in the preheated oven for 15 minutes. Serve warm or at room temperature.

Something Unexpectedly Yummy!

Saturday at the farmers market, Debbi from Windy Hill Orchards had mountain cabbage. Mountain cabbage is a sweet variety of cabbage. I bought a head to make Mu Shu Pork for dinner this week. Well Debbi blew that idea out of the water, when she started talking about fried cabbage. I got the recipe from Debbi, since she made fried cabbage sound so good. To try it; I made a small batch. I did changed the recipe by adding to it... sorry Debbi.

 My son came upon me while I was enjoying my mini feast, and asked what I was eating. Instead of telling him what I was eating, I handed him the bowl to taste. The reaction was not what I expected; he told me it was good and I should put it on my blog. I laughed at his reaction, and then told him he just ate cabbage that was not masked in Chinese food.

The best part about this recipe, is you cook in bacon grease. Debbi suggested also cooking it in fatback; I would suggest adding a two slices of crisp bacon, crumbled. I had added crushed red peppers, onion powder and garlic powder. When I make this again, I might chop a small onion and cook it with cabbage. This has a real nice sweet, salty and spicy flavor. I hope you enjoy it!

Serve with Cornbread and beans; I was thinking pintos might be good.

Fried Cabbage

1 small head cabbage thinly sliced into narrow strips.

3 Tablespoons bacon drippings/grease

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

½ Tablespoon crushed red pepper

Water

Directions:

In a large skillet with a lid

 Add cabbage and enough water to cover the bottom of pan. Replace lid and cook cabbage until it has turned a bright green, about 5 minutes.

Drain water from the pan, add remaining ingredients and stir-fry over medium high heat for five minutes.