Fish Stew

The Lenten season is here and I want to think of ways to serve meatless dishes. When I say meatless, I was referring to chicken, pork, beef, duck, veal and everything else that does not belong to the seafood, fruits and vegetable group. I had left over eggplant, a can of diced basil-oregano flavored tomatoes, 1/4 of a red bell pepper, flat leaf parley, fish fillets, a few carrots and potatoes. So I combined the ingredients and made a hearty stew that I think would go well with a sliced toasted bread or croutons.

3 cloves of garlic, minced
1 medium onion, diced (about 1/3 cup)
1 tbsp. each of olive oil and butter
1/4 cup red bell pepper, diced
1 1/2 cup eggplant, diced
1/2 cup carrots, diced
1 cup potatoes, diced
1 can of diced tomatoes, basil - oregano flavored
1 tbsp. soy sauce
1 tsp. all-purpose seasoning or italian seasoning
salt and pepper to taste
1 tsp. sugar
250 grams firm white fish fillet, cut into 1x1/2x1/2 inches
1/4 cup chopped flat leaf parsley

Saute the garlic and onions in oil and butter until the onions are tender. Add the bell pepper and eggplant. Stir until the eggplants are tender. Add the carrots and potatoes and diced tomatoes. Add 1 1/2 can (of the diced tomatoes) of water or no-sodium chicken stock. Season with soy sauce, seasonings, salt and pepper to taste. Add the sugar. Let the broth simmer in a covered pot until the potatoes are cooked. Add the fish and turn off the heat. Cover the pot and let the fish cook in the remaining heat.
Sprinkle the parsley when ready to serve warm.


Left Over Chicken Noodle Bake

I can't think of a better title for this entry but this one of the fun things I have done so far.
We had a get together, my friends and I, and had left overs. We had about 8-10 store-bought dry fried chicken which no one wanted to eat even after the event. I didn't want to throw it away so I had to think of something to make this more appealing using what ever I had in the kitchen. First, I thought of mixing everything with cream of mushroom, noodles and cheese to bake. After taking the meat from the bones, one can will not make it. Luckily, I had a few cans of diced and stewed tomatoes and that did the trick. :)

8-10 pieces of left-over fried chicken
5 large cloves of garlic, minced
1 large onion, diced
3 tbsps. olive oil
1 tbsp. butter
1 teaspoon all-purpose seasoning or italian seasoning
4 cans of any combination of diced tomatoes, stewed sliced tomatoes*
1 - 1/2 tbsps. soy sauce
salt and pepper to taste
a handful of chopped flat leaf parsley or basil leaves
500 grams of dried pasta noodles, cooked
grated cheese

Remove the meat from the bones and dice the meat. Set this aside.
In a large pot, heat the oil and butter then saute the garlic and onions. Once the onions have caramelized and the garlic slightly brown, add the meat and saute for another 5 minutes until it is heated through. Pour the canned tomatoes and stir. Add about 1 cup of water and season with the italian seasoning, salt, soy sauce, and pepper. Cover the pot and let it simmer for about 8 minutes, stirring occasionally to avoid the bottom from burning. Adjust the seasonings.
Cook the noodles using the package instructions. Drain. Place the noodles in a baking dish and pour the chicken tomato mixture over it or mix the noodles into the chicken tomato sauce and gently mix everything together then pour into a baking dish. Top with the chopped parsley or basil. Sprinkle over the grated cheese and bake in a 350 pre-heated oven for about 10 minutes.

This can be any flavor of your choice. I used 2 cans of roasted garlic and basil and 1 can of basil and oregano and 1 can of stewed Italian seasoned tomatoes.


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