Italian Style Baked White Fish with Flavorful Rice

Posted on May 12, 2010 by kitchenbelle

My husband requested some white fish for dinner and as always, I am happy to oblige his cravings! Baked white fish is one of my favorite meals so I looked forward to making this delicious weeknight dinner.

The basis of this fish recipe is something my mom has been making for years. It’s a favorite dinner of hers and mine and whenever dinner ended up just being the two of us, this is what she would make. I believe it is something my grandmother used to “throw” together when my mom was young. It is almost too simple to call a recipe, but I think it is definitely worth sharing. This is actually the first time I have made it and it came out almost as good as when my mom makes it! 

I decided to serve the fish with rice and roasted broccoli for a satisfying, colorful, healthy and complete meal.  Rather than plain old rice, I pumped up the flavor and nutrients by caramelizing some shallots and onions along with some fresh garlic and then fluffed it in to the cooked rice. (This is explained below.)   

Enjoy!

Italian Style Baked White Fish with Flavorful Rice:

  • 2 white fish filets, approx. 3/4 lb. each
  • 2.5 cups of water, chicken broth, or vegetable broth
  • 1 cup long grain brown rice, rinsed under running water
  • 1 tablespoon of olive oil
  • 1/2 large onion, finely chopped
  • 1 shallot, minced
  • 1 clove fresh garlic, minced
  • 1 cup Italian bread crumbs
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh chives
  • 1  (14.5) ounce can diced tomatoes with basil, garlic, oregano (I like using Del Monte brand)
  • 2 fresh scallions (green onions), chopped

Bring the water or broth to a rolling boil in a medium saucepan. Stir in rice. Reduce heat and simmer for 40 minutes (or according to package directions).

Meanwhile, warm 1 tablespoon of olive oil in a small saute pan over low heat. Add the onion, shallot, and garlic and cook over very low heat.  (You can leave this mixture over low heat, stirring occasionally, the entire time the rice is cooking. Doing so will really sweeten the onions and shallots bringing out their wonderful flavors.)

Preheat the oven to 400 F.

In a small mixing bowl combine Italian breadcrumbs, 1/2 cup of olive oil, and fresh chives. Stir well. Rinse fish with cold water and pat until completely dry. Place fish in a glass baking dish.  Spread a thick layer of crumbs over the fish and pat them down.  Spoon the diced tomatoes over the fish.  Sprinkle with salt and pepper. Bake fish uncovered for 20-25 minutes or until fish is done.  (How long you cook the fish will depend upon the thickness of the filet.) 

When the rice is done, fluff with a fork and use a wooden spoon to stir the onion mixture into the rice.  Stir in chopped scallions. Season with salt and pepper.

Serve fish with rice.

Here I spread a thick layer of breadcrumbs over the fish.

Here I spooned the diced tomatoes over the breadcrumbs.

A Kitchenbelle.com original!

Filed under: chives, fish, Main Dish, rice, Side, tomato | 11 Comments »

Mushroom and Wild Rice Casserole

Posted on April 12, 2010 by kitchenbelle

I am crazy about wild rice and I always have my eye out for recipes that incorporate it. I was reading this recipe over at 101 Cookbooks where Heidi suggests trying any of your favorite grains in her mushroom casserole recipe. I saw it as great opportunity to use some wild rice! 

This recipe calls for three cups of cooked rice–I replaced that with two cups of cooked wild rice plus one cup of cooked brown rice. (For added flavor cook your rice in chicken or vegetable broth instead of water.) 

One mistake I made that I will warn you against is this: When I was making the rice to use for this recipe I was not thinking straight and I measured out two cups of DRY wild rice plus one cup of DRY brown rice and then cooked them in two separate pans according to their respective package directions.  Well, DUH.   Rice expands while cooking and nearly triples its volume! So, unless you want to have lots of leftover rice, only prepare enough dry rice to yield a total of three cups cooked!  (I see some new wild rice recipes in my immediate future!)

I intended to serve this as an accompaniment to some flank steaks I purchased from Whole Foods, however, as I was about to put the steak onto the grill pan I realized I wasn’t that hungry. My husband wasn’t that hungry either so we decided to eat this as a main dish.  We both really liked it! It is a very lightened-up version of the old school cream of mushroom soup recipes that we all love so much.  (Don’t expect that canned-soup level of moistness, though.)  The flavors were great and I plan to eat the reheated leftovers for lunch this week!

Mushroom and Wild Rice Casserole:

  • 2 cups of cooked wild rice
  • 1 cup of cooked brown rice
  • 8-10 ounces of mushrooms, cleaned and chopped
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/3 cup of grated cheese (you could use Parmesan, mozzarella, or a combination of the two)
  • a few tablespoons of fresh chives, roughly chopped
  • 2 scallions, chopped

Preheat oven to 350 F.

Coat a 9 x 13 glass baking dish or casserole with olive oil and set aside.

In a large skillet over medium-high heat saute the mushrooms in a tablespoon or two of olive oil.  Sprinkle with some salt. Stir every few minutes and cook until the mushrooms have browned a bit and released their liquid. Add the onions and cook for 4-5 minutes or until they are transluscent.  Add the garlic, cook for another minute then remove from the heat.

Add the brown rice and wild rice to the skillet. Stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream and salt.

Combine in the rice/mushroom mixture with the cottage cheese mixture. Stir until well combined and pour into the prepared 9×13 dish. Sprinkle with 2/3 of the grated cheese. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 20 more minutes or until bubbly and golden around the edges. Sprinkle with chives, scallions, remaining cheese.  (Add some chicken or vegetable broth if you’d like some additional moisture.)

Adapted from 101 Cookbooks.

Filed under: cheese, chives, Main Dish, mushroom, rice, Side, VEGETARIAN | 8 Comments »

Asian Chicken Lettuce Wraps

Posted on April 6, 2010 by kitchenbelle

After an indulgent holiday weekend, I was flipping through America’s Test Kitchen Light & Healthy 2010 in search of something fresh and light to get us back on track.  These Asian Chicken lettuce wraps caught my eye.  A little over a year ago now, I made lettuce wraps using a recipe from the Biggest Loser. They were absolutely delicious and so much fun to eat!  I figured it couldn’t hurt to try a new recipe with a bit of a different spin.  One word for these lettuce wraps: FRESH!  I am in love with the combination of lime juice, fresh basil, scallions, and cilantro! Each bite was bursting with the flavors of nature!   I added some minced carrot for additional color, bulk and nutrition.  I must say this was a very satisfying and filling meal.  And to quote my husband, “I feel full but I don’t feel gross.” Perfectly articulated if you ask me!

*Notes:

  • These can be made gluten free by eliminating the soy sauce or subbing gluten-free soy sauce.
  • I doubled the recipe below and there was enough to feed three for dinner and two for lunch.

Asian Chicken Lettuce Wraps:

  • 1 cup cooked brown rice
  • 3 tablespoons soy sauce
  • fresh squeezed juice of one lime
  • fresh grated zest of one lime
  • 1.5 tablespoons brown sugar
  • 1 teaspoon corn starch
  • 1 pound ground chicken or turkey (or a combination of both)
  • 2 teaspoons olive oil
  • 1 jalepeno chile, stemmed, seeded and minced
  • 1 carrot peeled and minced
  • 1/4 cup chopped fresh basil
  • 4 scallions, sliced thin
  • 3 tablespoons chopped fresh cilantro
  • 12 Boston lettuce leaves (about one head) washed and spun dry

Prepare rice according to package instructions and set aside.

Whisk the soy sauce, lime juice, lime zest, and cornstarch together in a small bowl.  Set aside.

In a skillet over medium heat warm oil.  Add carrots and cook a few minutes,  or until soft. 

Meanwhile, in a small bowl mash ground meat with the back of a spoon until smooth.   Add the ground meat and jalepeno to the skillet containing carrots. Break up meat with a wooden spoon. Cook until meat is no longer pink.

Add the soy sauce mixture to the skillet and cook stirring constantly. Remove from heat and stir in basil, scallions, and cilantro.

Transfer meat to a serving bowl and serve with rice and lettuce. To serve, scoop some rice on top of each leaf and top with scoops of meat.

Adapted from America’s Test Kitchen Light & Healthy 2010.

Filed under: basil, carrot, chicken, gluten free, ground meat, Main Dish, rice, turkey | 2 Comments »

Sunflower Zucchini Pie

Posted on September 22, 2009 by kitchenbelle

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In honor of my new collaboration with Eggland’s Best, I thought it would be fun to make an egg recipe for dinner!   I found this recipe on Eggland’s Best website.  It was created for Eggland’s Best by The Meal Makeover Moms.  I wanted to use up some zucchini and this recipe did the trick.  It was very easy to pull together and it filled the kitchen with a delicious cheesy aroma as it baked.  I like the addition of sunflower seeds; as promised, they added a pleasant crunch and are loaded with vitamin E.  (Don’t forget to toast them!  This can be done quickly in a skillet on the stovetop.)

For the first time ever I used something called “Whole Grain Brown Ready Rice.”  Though I usually try to steer away from convenience foods, in a weak moment I purchased this product, and I must say, for its purpose in this recipe it worked really well.

Serve slices of this pie with a fresh green salad and you have yourself a delicious and nutritious weeknight meal!  (Leftovers are also great!) 

Sunflower Zucchini Pie:

  • 1 tablespoon olive oil or a few squirts of cooking spray
  • 1 medium zucchini, shredded
  • 1 small zucchini, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • a few dashes of dried oregano
  • a few dashes of  dried parsley
  • 3 cloves garlic, minced
  • 5 large Eggland’s Best eggs
  • 1 1/2 cups cooked brown rice 
  • 2/3 cup reduced-fat Cheddar Cheese, shredded
  • 2/3 cup grated Parmesan cheese, divided
  • 1/2 cup milk
  • 1/4 cup shelled sunflower seeds, toasted
  • 1/4 teaspoon salt

    • Preheat the oven to 375 F.

    Spray a 9-inch pie plate with nonstick cooking spray and set aside.

    Heat the oil (or a few squirts of cooking spray) in a large nonstick skillet over medium-high heat. Add the shredded zucchini, seasonings, and garlic and cook until the zucchini is tender, about 5 minutes. Remove from skillet and set aside. 

    In the same skillet saute sliced zucchini about 5 minutes until softened. 

    In a large bowl place the eggs, cooked rice, cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture and stir to combine.

    Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and zucchini slices and a few sprinkles of cheddar cheese (optional).  Bake until golden brown– about 30 to 35 minutes. 

    Note: The above photo was taken post-baking and the below photo was taken prior to baking .

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     Adapted from recipe by Meal Makeover Moms for Eggland’s Best.

    Filed under: cheese, eggs, Main Dish, pie, rice, VEGETARIAN, zucchini | 5 Comments »

    Easy Jambalaya

    Posted on September 4, 2008 by kitchenbelle

    New Orleans has been all over the news lately and I think that’s why I have had Jambalaya on the brain.  I decided to try this recipe from the Boston Globe and it was really great!  This is an easy and tasty week night supper and it allows for modifications to suit your family.  The original recipe calls for shrimp, which I excluded because I wanted to make this dish “re-heating friendly.”  Also, instead of using diced ham, as the recipe suggests, I used sliced grilled turkey kielbasa, which my husband and I love. I used the brand of turkey kielbasa called Healthy Ones and I am so glad I did.  Regular kielbasa is delicious but has so much fat, and really, I would not have known the difference.  I will certainly use this product again.

    This meal was delicious served with freshly grated cheese on top and a nice slice of crusty French bread for dipping.  There is a nice punch of flavor but it is certainly not too spicy.  (Though go ahead and add some Tabasco if that’s your style!  I did!)  I wish the photo did it justice!  I had trouble capturing the lovely colors of this dish.  For some reason they are blurred together in the picture. 

    The only pieces missing from this meal were a mint julep and a beignet! 

    (One other recipe note, I doubled the below recipe without a problem.)

    Easy Jambalaya:

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 large red pepper, chopped
    • 2 gloves garlic, minced
    • 1 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried thyme (I didn’t have any thyme so I omitted it and I didn’t notice it missing.)
    • 1 bay leaf
    • salt and pepper to taste
    • 1 tablespoon tomato paste
    • 14 ounces kielbasa, grilled and sliced diagonally into bite-size pieces
    • 2.5 cups chicken broth
    • 1  14.5 ounce can diced tomatoes
    • 1 cup long grain rice
    • 1 pound shrimp, peeled deveined (optional, I omitted it)
    •  1/4 cup fresh parsley, chopped

    Over medium heat, in a large pot (I used a Le Creuset) heat the oil and add the onion, red pepper, and garlic. Cook until the vegetables are tender. Stir in the paprika, cayenne, oregano, thyme, bay leaf, salt, pepper, and tomato paste and cook, stirring, about 2 minutes. Stir in the kielbasa, chicken broth, tomatoes, and rice, then cover the pot and cook over medium low heat for 15 minutes. Do not lift the lid and do not stir during this time.

    If you decide to use shrimp, stir it into the rice mixture, and cook uncovered over low heat for about 5 minutes or until shrimp cooked. Remove the bay leaf, season with salt and pepper (and Tabasco if you’re daring!).  Stir in most of the parsley (saving some for garnish).   Let it sit until the rice absorbs the liquid.  Serve in individual bowls garnished with parsley and freshly grated cheese.

    Original recipe available here.

    Filed under: Main Dish, rice | 4 Comments »

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