Second Helping: Rockfish en Papillote

It is such a charming dish that even people who are not really into fish will probably give it a try. Last time I had something that came wrapped in a parcel was a long time ago.  Kids were not there, not even in my dreams. Fish was covered with shrimps and exotic veggies inside a folded banana leaf. A wonderful buttery sauce was all over the packet and dinner was at one of the restaurants of Búzios, in the southeast coast of Brazil.
Here, far away from the tropics, I was somehow reminded of that picture after buying some Beyond Green unbleached parchment paper.
Fish was already in the fridge, vegetables were there, and parcels were prepared for a quick Thursday dinner. Fascinated by the presentation, kids ate most of it. Now it will be an option for Valentine's dinner, when parcels will have even a more flavorful fish, such as Halibut. And the tropics will be here.

Pacific Rockfish en Papillote

Any white meat fish will do well for this recipe, as far as it is one chosen from the list available online from Seafood Watch. I always carry my pocket guide everywhere so not to be doubtful of what to do when shopping.

1 medium zucchini, thinly sliced
4 fingerling potatoes, thinly sliced
4 rockfish fillets
4 slices portabella mushroom
1/4 tomato, cut in halves
Spring onion, cut in long sticks
Kosher or sea salt to taste
Freshly ground black pepper to taste
Olive oil to drizzle over layers

Preheat oven to 400 F.  Cut parchment paper in 4 equal parts, enough to wrap the fish towers. Layer 6 circles of zucchini on the bottom, topped with 4 slices of potatoes, and then fish. Finish with slice of portabella, tomato half-moon, and spring onion. Season each layer with a bit of salt and pepper and drizzle olive oil. Fold and close parcels loosely. Bake for 15- 20  minutes, depending on how you like your fish done.

Dressed Up Mac & Cheese

This is really a very short story that repeats itself almost every week.

We are about to run out of everything in the fridge and pantry. Kids are hungry and running around the kitchen looking for snacks. Meal planning didn't go so well during these constant rainy days and improvisation is needed.

Here's an emergency exit to avoid a visit to the drive-through. It was an instant success for the kids — with second helpings and nothing left in the bowls.

Mac and Cheese with Black Forest Ham and Zucchini

This time it was zucchini, but sometimes I use other greens to add nutrition to mac and cheese, like tiny bits of broccoli florets. Smoked turkey ham is also a great option.

2 individual packets Organic Microwave Mac'n Cheese (Trader Joe's or Annie's) prepared as instructed (or, if you're inspired and have time, go for a traditional recipe of mac and cheese) plus 1/4 cup of water
3 teaspoons olive oil
4 slices Black Forest ham, cut in squares
1 medium zucchini, thinly sliced
1 tablespoon grated Parmesan style cheese

Stir-fry ham and zucchini in olive oil. Mix with prepared mac and cheese and stir well. Add grated cheese and wait to melt. Let it stand for 5 minutes and serve.

Second helping: Leftovers, please!

Sometimes there's too much food for not so many people on the table. Freezing? Tossing away? No.  I always want to use it all. And the idea is simple: to transform yesterday's food in today's new adventure.

One way I found out to make this process into a very attractive challenge is to visit the fridge on the day after and select all kinds of very fresh ingredients and some herbs and spices.
When very creative,  all I want is to re-dress the old into a brand new flavor. That can be achieved by using the odd ingredients: capers forgotten somewhere in the fridge, unknown spices given by someone and now in the corner of the pantry.  I display the ingredients on the counter top and start to imagine how they could all go together.

Sometimes I go to my favorite reference book and browse for inspirational ideas that would help me to create a new recipe, and that can be very rewarding.

Here are a few recipes that can use left overs as ingredients or a tip to give a new use for them.

Brownies  and Birthday Cake -- When its the second day and they've not been devoured yet, I cut in thin layers or small cubes and bake it again for 5-10 minutes at 350 F. They become crunchy sweet croutons to cover yogurt or ice-cream.

Beans Casserole -- It makes a wonderful base for a soup. The vegetarian soup Liquid V is one of them.

Couscous  (picture) -- Can easily be transformed as a main ingredient for a Frittata.

Pasta Dish -- I normally prepare a Minestrone using the pasta, adding some more herbs, lemon peel and beans.

Rotisserie Chicken -- After Darienne published her Lazy Stock, I always go for it! Also you can use it for her Chicken Tortilla Soup  or Chicken Salad

Roasted Pork Loin -- If there is something left, I use it to prepare a Mexican dinner. I shred the meat and stir fry in hot olive oil with fresh bell peppers, purple onions and finish with tomato sauce. They can be then served with tacos, tortillas or rice.

Salad Dressing prepared the day before -- I use as a marinade to grill meat, adding more olive oil and salt.

Sandwich Bread Crusts - They become a nice addition to a party tray after being toasted for 10 minutes in the oven (350F) and can be used to with dip.

Do you have any tip to share? You are invited to include it on comments.  We will be delighted to try it!