Fish Packets on the Grill

We had a good time making this dinner, the kids love eating anything that comes in their very own packet, and nothing's easier than packet-clean-up!

We set up the food processor and grated carrots and parsnips using the shredding disk.  Then we switched to the slicer for the zucchini and yellow squash (since they cook faster, they needed some extra heft!).

The veggies made a colorful bed for some fish filets (we used cod, but any firm fish would work), and we wrapped them in aluminum and parchment paper packets, folded over and well sealed on the top and sides.  The only seasonings were salt, pepper, olive oil (on the parchment paper and drizzled over the fish), and some thyme.

The packets sat directly on the grill over a medium heat for about 12 minutes.

The carrots and parsnips got sweet and everything stayed really moist and flavorful.  Salmon also works well this way.  With the food processor rinsed while we waited for the fish to cook, clean up was a snap.

The only real secret is to get the veggies sized so they'll cook as quickly as the fish - julienne, grated, thinly siced etc.  From there, it's all about experimentation with flavor combinations and seasonings. 

Thanksgiving Warm-Up

The other night, we got a jump-start on Thanksgiving with some turkey drumsticks.

They made a super-easy and inexpensive dinner with some roasted acorn squash and cranberry jelly.  I don't know about you, but around here, the mass of cranberry jelly straight from the can is a highly-prized addition to the menu!

Here's what we did:

We put three turkey drumsticks, lightly sprinkled with kosher salt, ground pepper and ground sage, in a baking dish and covered loosely with tinfoil.  I spray the dish with Pam so it's easier to clean afterward.

The drumsticks cooked (covered) in a 400*F oven for about 30 minutes. 

Along with the turkey, we put an acorn squash in the oven.  To prepare the squash, cut it in half, scoop the seeds out with a spoon and put the sides hollow-side up it in a dish with sides (I used a foil-lined cake pan).  I like to put a small piece of butter (1/4 TB) in each half to keep it moist.  Some people season the squash ahead of time, but I prefer to let everyone season it at the table with salt and pepper since the sweetness of each squash can be different.

After 30 minutes, I removed the foil from the drumsticks, let them cook another 5-10 minutes and checked the internal temp  - 165*F and they're done!

The acorn squash is done around the same time.  If the flesh gives easily when you poke it with a fork and it has developed a darker, more moist look, it's ready to eat.

Let the turkey legs rest a few minutes while you put everything on the table, and voila - pre-Thanksgiving delights!

Back to School

It's back to school around here this week and as much as I welcome the routine of the school year, it seems like this summer went by too quickly.  Anyone else out there feel time speeding up?

I've made a bunch of school-year-resolutions (the adult equivalent of a box of new crayons, I suppose!) and plan to come up with a series of healthful lunchbox snacks and some easy dinners that can be grouped together to make grocery shopping easier during the week. 

Last night, we had a simple summer dinner of squash, risotto, Italian chicken sausage and yogurt with strawberries and rhubarb for dessert.  The squash side dish is a kid-favorite, easy to make and plentiful this time of year.  Here's the recipe:

Summer Squash Side

1/2 onion, chopped
4 yellow summer squash, ends removed, sliced into thin disks
1/3 cup chicken stock
butter, salt, pepper to taste

Use a large non-stick frying pan with a lid.  Saute the onion in about 2 tb olive oil over medium-low heat until the onions are translucent.  Add the squash slices and stir occasionally for about 5 minutes, until the onions are soft.  Add the chicken stock and cover with the lid.  Let the squash cook over medium low heat with the lid on, about 20 minutes, stirring occasionally.
When the squash slices are soft and some are browning, they are done.  If they begin to stick to the pan before they're done, add a little more chicken stock.
Season with any of the following: a pat of butter, salt and pepper.

The squash are a low-maintenance dish, left mostly unattended during those 20 minutes of cooking, so you can get them started, boil some rice and saute a couple of sausages and voila: dinner in about 30 minutes.  The occasional stirring is a perfect task for kids who are busy talking to you about school!
  
Tip!
If you have a whole onion, chop it all and put half in a small freezer bag for later.  Frozen onions can be put directly into most recipes that call for chopped onions.  The small pieces defrost quickly in the pan (no need to defrost in advance) and it's really hand to pull a small quantity out of the freezer on a weeknight.  They are a little softer than fresh onions, but frozen onions are a time-saver and the flavor remains.

Beef Soup with Summer Squash

We've been on a roll with the slow-cooker lately, using up some pantry goods and making a busy week a little easier.  I've been trying out some soups, and this one was inspired by a recipe from an asian cookbook for garlicy, cinnamon noodles with beef. 

I let the soup cook up during the day and then prepare a quick vegetable side and some noodles to mix into the soup, when we get home.  The kids are able to help put the ingredients together for the soup or chop the veggies at supper time.

The first night, we had some corn-on-the-cob and some egg-noodles in the soup.  The second night we had some pastina in the soup and some sauted yellow squash with shallots on the side.  The soup was even better the second night.

Cinnamon Beef Soup:
In a slow cooker, combine 1.5 lb stew beef, 1 14-ounce can chopped tomatoes, 1 cup water, 1 can chick-peas, 2 cloves garlic, crushed.  Cook on low for 6-8 hours.  At the end of cooking, add: 1/2 tsp ground cinnamon (Saigon Cinnamon is best here), 1/2 tsp dark sesame oil, 1 tsp soy sauce, 1/2 tsp worscheshire sauce, hot sauce and salt to taste.

Serve with noodles, try buckwheat, egg, or small shapes mixed in.

Sauted Yellow Squash:

Thinly slice 2 shallots, saute in 1 TB of canola oil and 1 TB butter for 2 minutes,

Add 2 large yellow squash, chopped into 1/2 inch pieces

Cover and cook for 5 minutes, stirring occasionally. 

When the squash begins to brown, add 1/2 cup water and continue to cook, covered, stirring occasionally, another 8 minutes or until the squash is soft and translucent.