These two were just killing me tonight. Killing.me. As soon as I sat down from a long day of running around with the family (and work!), they both came right over to beg for treats. They are like clock work, those two.
So there’s your cuteness for today.
My brother sent us some halibut from Alaska, and I wanted to do something with one of the huge pieces. This stew was perfect for the cold day we had here. Give it a try, let me know what you think. I’m hooked!
- 1-2 lb halibut fillet (or salmon or any other fish you like) cut into 1 inch cubes
- 1 large onion, chopped
- 2 tbs butter
- 2 large carrots, shredded
- 3 large cloves garlic
- 4 baby bokchoy (or half a large), chopped
- 1 large potato
- 1 large sweet potato
- 1 can corn (or half bag frozen)
- 4 TBS chopped fresh parsley (I use Italian)
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 6 cups chicken stock
- 1 1/2 c. milk
- 1/2 c. heavy cream
- Melt butter in a large pot, add onions and cook until translucent, about 5 minutes. Add parsley, bokchoy and carrots, and cook for another 5 minutes. Add garlic and potatoes and continue cooking for a few more minutes. Add corn, and pour in the stock, salt and pepper and bring to a boil. Lower heat and simmer for about 20 minutes (until potatoes are soft). Add fish and cook about 10 more minutes, until fish is flaky.
- Add milk and cream slowly to soup and mix thoroughly. (you can thicken with corn starch if you want it thicker). Add red pepper flakes and salt and pepper to taste.
- Serve with crusty bread a sprinkle of parmesan cheese.
- One variation would be to add about 1 cup of shredded cheddar to the soup. I didn't have any onhand, but that would be a nice addition and add to the creaminess.
You will not be able to stop eating this, I guarantee it. My friend, Joy, makes this salad for every party we go to, and it’s always a crowd pleaser. We just ate it for lunch with chips, by itself. It sounds like regular guacamole, but the added corn gives it a sweetness, that makes it so delicious.
Joy’s Avocado Salad
3 ripe avocados
1/2 small onion, finely chopped (Joy uses red, I used a yellow b/c it’s what I had)
1 small can corn, drained
3 TBS chopped fresh cilantro
4-8oz grape tomatoes, sliced in half
Juice of 1 lime
salt and pepper to taste (I use kosher salt)
Cut avocados in half, remove the pit, and slice them into small to medium chunks. In a large bowl, combine all ingredients, squeeze lime over it all, add salt and pepper to taste and gently stir together with a large spoon. Serve with your choice of corn chips.
Also, check out http://www.rocderby.com/, Joy is a mad derby girl.
I just looked, and wow, I haven’t posted anything since September! Time to get on that. New websites coming, lots of stuff to talk about!