I'll send a recipe for a killer poppy-seed bread soon, but I recently found a farmed fish that really tasted good.

I'm probably late to the party but in case you haven't heard about it, it is called Swai and it tastes very much like flounder. My price frozen in 2.5 pound bag was 10 bucks.

I prefer it to tilapia.

It's in catfish family, but I think it taste mild like flounder. Especially if you bread it. It is very flaky. Frozen probably takes out some firmness so don't expect to roll it, but it would work well stuffed with crabmeat if layered.

www.chefs-resources.com/Swai-Vietnamese-Swai-Fish

www.examiner.com/food-in-portland/swai-f...flakey-and-delicious

I'm sure we will soon learn that 8 year old kids are forced to work 25 hours a day to produce this fish, at which point I will no longer eat it. I've searched a little bit and haven't found anything like that.

I shop at Giant Foods. A big corporate foreign owned grocer on east coast.

i cant do crab meat but i stuff flounder etc with stovetop stuffing ,chopped broccoli and melted creamcheese and chives

83msg- i use allrecipes alot and foodnetwork.com plus i collect cookbooks so lots of reference - i also buy meat in bulk and seperate into 1lb freezer bags i make like 3 pounds of taco meat at a time and freeze. love it when my prep is just defrosting!

I collect cookbooks, too, Queenie! Although, I've had to slow down since they started to take over the house, not to mention epicurious.com is just so easy!

Here's one that's actually from Island Head, but it looks too good to sit in the word game:

The Grateful Dead Drink

1 oz. Sour Mix
1/2 oz. Gin
1/2 oz. Tequila, white
1/2 oz. Rum, light
1/2 oz. Vodka
Splash of Chambord and Blue Curacao

Mix the vodka, gin, rum, tequila, triple sec, and sour mix in a mixing tin. Strain into glass with ice. Top it off with Chambord and Blue Curacao to give it the tie dye color.

Turkey Chilli

1 lb ground turkey
2 turkey thighs, skinned and cut from the bone
1/2 bag each, kidney and pinto beans
2 cans diced tomato's, chili style
2 cans tomato paste
2 Serrano pepper
1 Anaheim pepper
1 green pepper
1 bunch scallion

4tablespoons
minced garlic
chili powder
dried minced onion

1 tablespoon
garlic powder
onion powder
ancho chili powder

1/2 tablespoon
cumin
coriander
turmeric
white pepper
cayenne pepper
crushed red pepper

First you have to soak the beans overnight. I like using 2 kinds of beans and 2 types of turkey. The thighs need to be skinned, but they leave enough fat to help spread the flavor of all the spices.

I start the beans and spices first. I like to let them cook in a crock pot for 3 hrs.

Then I cut up the peppers and meat, and add it all to the mix. If there's room in the pot, put the bones in too, t The tomato paste adds thickness and flavor. The fresh peppers add that kind of lively flavor. The crushed red peppers are all heat and no flavor, so they can be skipped. You can use jalapeno's if you like. Cook for 3 more hours.

This is a typical meal for me to cook. One big pot, feeds a lot of people. My problem is that only 2 of us live here, so we end up having whatever I cook as leftovers all week. Its pretty convenient as lunch or dinner. Not a ton of fat or grease, good protein, a very healthy meal. I use a little bit of a lot of spices, almost like Indian cooking. I find I don't mess it up nearly as much as I used to. This batch is going to be a little hot, you can cut back on the heat if you like. Its only good if you really like it. When one person wants it to be less hot, make it less hot, and add some Tabasco sauce to yours when its done. I also cut the peppers into rings, so they are easy to take out of the finished chili.

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thanks for the chilli recipe i have tons - my hubby swears the turkey chilli makes him tired -just like a turkey dinner- i think it is all in his head- also hot italian turkey saugage is great too!
also chilli freezes great - i always freeze some esp if it is a good batch!! love to have that again!!

That's just me throwing things together, and calling it chili. I like using turkey, less fat, lots of protein. It does not make me sleepy though.

I like the turkey sausage too, great taste, less animal fat. Really good for baked ziti, and other Italian favorites.

Here's a simple zuchinni recipe which should be popping up in gardens.

Cut length-wise in half and brush non-skin side with oil, place face down on cookie sheet.
Place into a 425 degree oven for about 5 minutes, depending on size. You want it firm not sloppy (That's what she said)

Chop up the following, but not too fine. Only enough to fit on the zuch.

onions
peppers
mushrooms
tomatoes

Flip over zuchinni and place chopped veggies on top. Put favorite cheese on top of that. American melts well.

Place under broiler for 30 to 60 seconds until cheese is melted.

The result is crunchy, juicy and tasty.

You can also saute the chopped veggie medley if you prefer a bit more cooked.

Nutritious, tasty and relatively inexpensive side dish.

That sounds really good, and timely, TS, thanks. Plus, I say you get extra credit for managing to work a "that's what she said" into a recipe, lol!! : )

It was so obvious, I thought I'd beat everyone to it : )

Terrapin Sedation wrote:


Very nice. I'm always looking for something to add to what I cook.

This is a modification of a Bon Appetit recipe from years ago and a favorite of mine. It’s a great one pot meal with some good bread, and fits right in this time of year. Plus it’s easy, and all the veggie amounts can be played with as needed/desired. : )

Pasta, Sausage and Bean Soup

2 tablespoons olive oil
1 pound spicy Italian sausages, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery stalk with leaves, chopped
1 tablespoon chopped garlic (or more, if you like garlic as I do)
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried rubbed sage
6 cups good chicken stock/broth
1 14 1/2-to 16-ounce can diced tomatoes
2 15- to 16-ounce cans white cannellini beans, drained
1/2 cup orzo
Small piece of Parmesan Reggiano rind (about 1” x 2”, optional but great)
Grated Parmesan for sprinkling when serving.

Heat oil in heavy large pot over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5-10 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage, plus 1/2 teaspoon salt and grind or two of black pepper. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat, add parmesan rind and simmer until vegetables are tender and flavors blend, about 20 minutes. Add orzo to soup and simmer until tender, about 15 minutes. Remove parmesan rind and discard. Check soup for seasoning and serve each bowl sprinkled with some grated Parmesan. Serves about 6-8.