Friday's Fish

So I don't know anything about making fish besides fish sticks, tuna (out of a can) and the occasional Salmon so I dug up an old recipe book and made my own variation on this Cod:

1 Tbs. white wine vingr.
Sea salt
2 8oz. (or 1 1lb) Fillets of Cod, Sole or Red Snapper (~cleared of skin/bones)

Aioli:
2 egg yolks, 3 cloves garlic, sea salt, 1/3 c. olive oil, 3/4 c. veg. or canola oil, 1 1/2 Tbs. lemon juice, 1/2 tsp saffron threads ~steeped in 2 Tbs. of water (for 15 min.)

Garnish:
Shredded raw beets, capers, pepper, lettuce

Pour 4c. water, the salt and vinegar into a sauce pan and bring to a boil. Once boiling, bring the temp. down and cook for about 5-8 min. or until the fish is cooked. Drain and set aside. To make the Aioli crush the garlic and salt to a paste. Mix the egg yolks and then drizzle in the mix of both oils just a few drips at a time until the mixture looks like cake batter. Whisk in the lemon juice and the saffron threads and the water that the threads were steeping in.

Throw the fish on some lettuce, add the Aioli, some beets, capers, salt and pepper...

We had left over Dolmas and I made some simple steamed carrots and squash to go with. The beets turned my hands red but every bite was worth it!

Under pressure Indian soup

I was trying to make a savory spicy Indian dip with my pressure cooker but ended up with this yummy soup instead. Sometimes the best recipes are the accidental ones :) or so I hope.

Ingredients:
3/4 c. Moong Dal
1/4 c. Massor Dal
1/2 onion
2 clove garlic
1/2 inch ginger grated
1/2 mushrooms chopped
1/3 c. peas
1/3 c. carrots
1-2 dried red chili peppers
4.5 c. water
1/4 c. cilantro
1 tomato

spice mixture:
turmeric
cumin
coriander
cardamon
dill
salt
pepper

I sauted the onions, mushrooms, garlic and ginger w. a little veg. oil and 2 tablespoons of the spice mixture above in the pressure cooker. Then rinsed the two different Dals until the water ran clear. Put the Dals into the pressure cooker, added the chili peppers, peas, carrots and water. Heated up the pressure cooker with the lid on til the pressure was obtained (the first whistle) and cooked at full pressure for 8 min. After I quick released the pressure, I threw the chopped tomato and cilantro and kept the heat on low for another 10 min. Add some Naan and you've got dinner in under 20 min.

Sesame Snaps

**This is from Jenny...apparently she forgot to hit publish post!**

Here's a tasty little treat I found on allrecipes.com! I used old fashioned oats because that's what I had and it's a bit crumbly. I'm wondering if the quick oats would hold together better. Also, baking it in the jelly roll pan, it's really thin.

3/4 cup butter
1 1/2 cups brown sugar
1 1/2 teaspoons vanilla
2 1/4 cups quick cooking oats (i used old fashioned oats)
3/4 cup sesame seeds (i used 1/2 c)
3/4 teaspoon baking powder

Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.

Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.

Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.