Just Had to Share These Recipes – Fish Soup & Dinner Rolls

No, I haven’t started cooking through my recipe box YET.  But I do keep visiting Recipezaar!  I wanted something to do with lake fish besides fry or coat & bake.  Getting very boring!!!  We tried this soup recipe & it’s really good.  It was quite similar to my gumbo (that isn’t really gumbo, it just has the name).  You could add rice or a small pasta like orzo.  One of my goals for the year is to learn to make biscuits and dinner rolls from scratch.  The entire family called these dinner rolls a success & we even messed them up!  Sounds like a perfect recipe to me.

Fish Soup/Stew with Vegetables (Recipezaar.com  recipe #200734)

1 1/2 lbs. fish, firm, white and diced (I used lake fish fillets & diced them)

1 Tbls. oil (optional if bacon has enough fat)

1 cup bacon, diced (or more)

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 cup celery, chopped (optional)

3 cups boiling water

4 medium potatoes, peeled and diced

1/4 tsp. thyme

1/4 tsp. basil

1/4 tsp. oregano

1/2 tsp. salt

3-4 dashes Tabasco sauce (I didn’t have any so I used a dash of cayenne pepper)

3 cups tomato juice

1. If necessary, thaw and/or skin fish.  Then dice into 1/2-1 inch pieces.  Set aside.

2. In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.

3. Add onion, bell peppers and celery, and fry until softened.

4. Add water, potatoes, seasonings and fish.

5. Cook for 15-20 minutes or until potatoes are tender.

6. If your fish will cook very quickly, you can wait to add it with the tomato juice.

7. Add tomato juice and heat through.

I served this with cornbread.

Speedy Dinner Rolls (one of those collect a card recipe boxes "Healthy Meals in Minutes")

Makes 16 rolls

3 cups all-purpose flour, divided

2 Tbls. granulated sugar

1 envelope rapid rise yeast

3/4 tsp. salt

3/4 cup warm water (105-115F)

2 Tbls. light olive oil

1 large egg

1. In a large bowl, combine 1 1/2 cups of flour, sugar, yeast, and salt.  Mix well.  Stir in water, oil, and egg until blended.  Stir in enough of the remaining flour (about 1 cup) to form a soft dough.

2. On a floured surface, knead dough until smooth and elastic, about 8 minutes, adding more flour to prevent sticking.  Shape into a ball.  Place in a large oiled bowl, turning to coat.  Cover loosely with a damp cloth; let rise in a warm place for 15 minutes.

3. Spray a 9-inch square baking pan with vegetable cooking spray.  Punch down dough; place in prepared pan, patting to an even thickness.  Cut into 16 squares.

4. Fill a large shallow pan with 1 inch of boiling water.  Place a wire rack on top.  Place the pan of rolls on rack, cover with a damp cloth, and let rise for 20 minutes.

5. Preheat oven to 400F.  Sprinkle tops of rolls lightly with flour.  Bake until rolls sound hollow when tapped, about 10 minutes.  Place pan on a wire rack and cool for 10 minutes.  Serve warm.

And that’s what’s been cooking over the electric flame around here!  Bon appetite!


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