Last summer's tomatoes star in tonight's dinner. As this year's garden begins to come alive I become more aware of what is left in the freezer from last summer.  The goal is always to put away just enough to get us through to the next garden. The trick is to know what quantity to save and to determine what types of produce we will actually use over the winter.  I always freeze as many green beans as we have available, as well as tomatoes.  The tomatoes I freeze simply peeled and quartered, made into sauce, or oven roasted. We always use almost every container before the next crop ripens. Our freezer is now beginning to look a little bare - at this point, that's a good thing.

For tonight's dinner I made a traditional fish stew or bouillabaisse using one container of oven roasted tomatoes with basil and garlic, as well as a container (16oz) of quartered tomatoes, dated 9/08 - (they were fine). You can always use chopped fresh or canned tomatoes, but I think that the concentrated flavor of the oven roasted tomatoes added a deep richness to the broth that would not be obtained with fresh or canned tomatoes. I didn't have fish stock available, so substituted chicken stock.  The bouillabaisse was quick and easy to prepare and was delicious!

Bouillabaisse
3 Tbsp olive oil
1 onion chopped
2 cloves garlic, slivered
1 tsp red pepper flakes
1 tsp fennel seeds
10 - 12 saffron threads
2 Tbsp boiling water
16 oz , or more chopped tomatoes, canned, frozen, or fresh
4 cups fish or chicken stock
3/4 lb. of white fish, cubed (I used halibut)
3/4 lb. shrimp
1/2 lb of butter clams
2 Tbsp italian parsley, chopped
salt and pepper to taste

Heat olive oil in a large saucepan over medium-high heat.  Add the onion, garlic, red pepper, and fennel seeds.  Saute until onion is soft and golden - about 6 - 8 minutes.  Meanwhile, place the saffron threads in a small bowl, pour boiling water over and let steep.

When onion is cooked, add the tomatoes, saffron/water, and stock to the pan.  Bring to a boil, reduce heat and simmer for 10 minutes.

Add the clams and cook for about 2 minutes, then add the fish and shrimp. Simmer for about 2 - 4 minutes more.  I found that the clams took longer to cook than the fish.  Clams are done when their shells open, the shrimp should be an opaque pink color and the fish flakey.

Adjust seasonings, stir in the chopped parsley and serve.

Add a fresh green salad and crusty bread for a lovely spring dinner.

Mediterranean comes to mind when I think of a healthy diet and lifestyle. Fresh ingredients, often fish, with olive oil, aromatic herbs, and the zing provided by olives, capers, lemons and the like. Oh, and don't forget the red wine.

We've been really busy here for the last couple of weeks with family and friends helping to celebrate my 60th birthday, and participating in the Eugene Marathon all at the same time.  We had a house full of guests, a great party, a good run; then, were out of town for Mother's Day weekend.  I had hoped to enjoy some time today planning meals and shopping, but the laundry was loudly calling my name. 

Luckily Reyn picked up a nice halibut fillet for dinner.  A quick look through the fridge and pantry and a trip to the lettuce patch led to this Mediterranean style repast.  I made a side dish of bulgar with sundried tomatoes, capers, and fresh herbs seasoned with lemon juice and lemon infused olive oil.  I  then applied the same theme to the halibut, topping the fillets with slices of onion, sundried tomatoes, lemon, capers, and olives, then sprinkling them with garden fresh herbs.  A salad of Reyn's freshly picked baby greens completed this easy, light and satisfying meal.

Lemon Bulgar Salad with Fresh Herbs
An assortment of fresh herbs such as thyme, marjoram, sage, and rosemary
1 cup bulgar or cracked wheat
3 cups of boiling water

zest and juice of 1 lemon
3 Tbsp olive oil - I used lemon infused oil
2 tsp capers
2 Tbsp sun dried tomatoes, sliced
2 Tbsp sliced olives, I used green -but would have preferred kalamatas
1 scallion, sliced

In a bowl, pour boiling water over bulgar and let sit until absorbed.  Let cool, then drain excess water.  Chop the herbs and saute with the lemon zest in 1-2 tsp olive oil over medium-high heat until crisp. Set a few of the crisp herbs aside to garnish the finished  dish. Combine bulgar, herbs, capers, tomatoes, scallions, and olives.  Add lemon juice and olive oil.  Season with salt and pepper to taste.

Mediterranean style Baked Halibut
Halibut fillets
olive oil
lemon slices
juice of 1/2 lemon
thinly sliced onion
1/2 tsp capers
fresh herbs
                                                       salt and pepper to taste

Lightly rub fish with olive oil, season with salt and pepper.  Place fish in lightly oiled baking pan. Lay thinly sliced pieces of onion and lemon on top of fillets. Top with capers and fresh herbs.  Drizzle with lemon juice. Cover with foil and bake at 425F for approximately 10 minutes - depending on the thickness of the fish. I removed the foil for the final 2 minutes.  Serve with lemon wedges.

Add a fresh green salad, a glass of wine, and enjoy!

Back in the groove. I'm not sure what happened to get me off track, but I was stumbling around all last week, I had trouble getting myself motivated, I think it was the weather.  In anticipation of an upcoming road race I had increased by running distances and was hungry all the time, but I couldn't think of anything to cook.  The good news, at least for the two of us in this house, is that I've recovered.  We are eating well once again.  I hope you like some of my upcoming meal ideas.  As usual, I'm after easy, delicious, low-fat meals.

Garlic Baked Halibut on fresh Spinach with steamed red potatoes, and a saute of match stick peppers and zucchini was quick and tasty. 

Garlic Baked Halibut

Halibut (or other white fish) filet
1 tsp olive oil

2 cloves of garlic, sliced
salt and freshly ground pepper
a pinch of red pepper flakes
Lemon pepper seasoning
1/2 Lemon

Brush the fish with olive oil, then sprinkle with seasoning ingredients.  Squeeze lemon juice over top and bake at 425 degrees for about 8 - 10 minutes, depending on the thickness of the fish. (10 min. per inch thick).

Meanwhile - scrub and steam quartered red potatoes.

For the  vegetables-
1 garlic clove, slivered

1 red bell pepper
1 yellow bell pepper
1 zucchini
Salt and freshly ground pepper
1 tbsp olive oil ( I used lemon infused olive oil from California)

Cut each vegetable uniform in match stick sized pieces about 2" long.
Saute briefly in olive oil, over medium heat.  Season and serve.

Serve fish on a bed of fresh baby spinach leaves.  A simple, and simply delicious meal.  Uncomplicated, fresh and colorful.  A recipe for success.

Ginger Pepper Crusted Halibut - I have spent so much time working in the garden the past few days that my meal planning has taken a back seat. I have been really careful to avoid saturated fats, and plan to continue to avoid all that I can until, at least, the end of May.  I had been digging through my cookbooks for low fat ideas and last week enjoyed trying some new things. But, right now I'm falling back on some of my favorite tried and true recipes.

This meal is colorful, tasty, healthy, and easy to prepare.  You can't ask for more than that.

Menu
Ginger and Pepper Crusted Halibut with Mango Salsa
Roasted Sweet Potato rounds
Asparagus
Salad greens with Jicama, oranges, and almonds

Roasted Sweet Potatoes

2 large sweet potatoes or yams

1 Tbs olive oil

salt and peper

Peel yams and slice into rounds.  In a bowl, toss with olive oil, salt and pepper.  Heat oven to 425 degrees. Coat a baking pan lightly with olive oil and put in the oven to preheat.  When the pan is hot, pour in the potatoes and arrange in one layer.  Bake until done and lightly browned, about 30 min.

Ginger and Pepper Crusted Halibut

2 Halibut filets

1 -2 Tbs. fresh pepper corns

1 - 2" knob of ginger, grated or minced

salt to taste

In a mortar and pestle, crush the pepper corns, combine with minced ginger, and salt. Brush both sides of the fish with a light coating of olive oil, place on baking pan, then coat top side with ginger/pepper mixture.  Bake fish at 425 degrees for about 10 minutes per inch of thickness.  The fish can be placed in the oven about 20 minutes after the yams. Serve with Mango Salsa

Mango Salsa

1 Mango, cubed

2 Tbs chopped sweet onion

1 Tbs jalepeno, minced (I used pickled jalepeno)

2 Tbs cilantro, chopped

Juice of 1 lime

salt

For salsa, combine all ingredients and taste for salt.  Add more jalepeno if you like more heat.

Add your favorite vegetable and salad and enjoy!