baked

Mahi Mahi in Parchment

2017, weeknight meal

Minimal prep and cleanup to create this moist fish with  a healthy side of veggies.  Easier than steaming!

INGREDIENTS

  • 2 Mahi Mahi fillets
  • 1 large leaf of green chard, chiffonade
  • 4 baby carrots, cut into 6 matchstick pieces each
  • 1/3 zucchini, diced
  • 4 dried shitake mushrooms, rehydrated and sliced
  • 4 baby tomatoes, cut in halves
  • 2 cloves garlic, thinly sliced
  • 1 inch knob peeled ginger, thinly sliced into matchsticks
  • 1 green onion, sliced into 1 inch pieces
  • 4 tsp soy sauce
  • 4 tsp sesame oil
  • 2 tsp agave

DIRECTIONS

  1. Divide the green chard into 2 equal portions and place on 2 sheets of parchment paper
  2. Place once mahi mahi fillet over each bed of chard. Pepper to taste.
  3. Top fillets with carrots, tomatoes, mushrooms, zucchini ginger and garlic
  4. Combine soy sauce, sesame oil and agave in a small town and spoon over the fillet and veggies
  5. Top with green onion
  6. Place a second sheet of parchment on top of each fillet.  Proceed to fold the sheets together to form a packet, with no gaps or holes
  7. Place packets onto a baking sheet
  8. Bake at 400 degrees for 15 minutes
  9. Once done, open the packets on a plate and spoon the sauce over the fish and veggies

No Knead Pizza Dough

2015, baking, cooking, dining

From Bon Appetit 2012 – The last time I made this for our Pumpkin Carving Party, I was able to make 6 small single serving pizzas from 1 recipe:

  • 3 3/4 cups (500 grams) all purpose flour
  • 1/4 tsp dry yeast
  • 2 tsp salt
  • 1 1/2 cups water (room temp)

In a medium bowl, whisk the flour,  yeast and salt together.  Slowly stir in the water until the flour is well hydrated.

Using your hands, form a shaggy ball from the dough.

Cover the ball with oiled sheet of plastic wrap and let sit in a 72 degree room for 18 hours, until doubled in size

Portion out the dough, adding enough flour so that the dough is no longer sticky to the touch.  Let rest for 45 minutes or place in the refrigerator wrapped in plastic wrap for later use.  Once ready to use, remove from the refrigerator for 2 hours.

Shape out the dough and top with desired ingredients.

Place in a 550 oven on a greased pan or parchment paper for a few minutes till cheese is bubbly and browned on the edges.

Alternatively, place dough on a grill on medium heat.  Grill with the cover on till half-cooked. Place ingredients on the cooked side, then return to the grill, covered.