Ingredients

• 1 cup chopped tomatoes
• 1 can (8 ounces) no-salt-added tomato sauce 
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 cup squash
• 1/2 cup black olives
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 3 TB grated Parmesan cheese
• 2 TB plain dried bread crumbs
• 2 TB flour
• 1 TB chopped parsley
• 1/2 cup low-fat (1%) milk
• 4 red snapper fillets (11/2 pounds total)
• 1 TB plus
• 1 tsp Extra Virgin Olive Oil
• 1 lemon, cut into wedges

Directions

1. In medium saucepan over medium heat, stir together tomatoes, tomato sauce, onion, bell peppers, garlic, olives, squash, salt and cayenne. Bring to a boil, reduce to a simmer, cover and cook until vegetables are tender, about 7 minutes.
2. Uncover and cook until thickened, about 5 minutes.
3. In shallow bowl or pie plate, stir together Parmesan, bread crumbs, flour and parsley. Place milk in another shallow bowl or pie plate Dip fish first in milk, then in Parmesan mixture, pressing to coat.
4. In large nonstick skillet, warm 2 tsp of oil over medium heat. Add half of fish and saute until golden brown, crisp and cooked through, about 2 minutes per side. Transfer fish to serving plates and repeat with remaining 2 tsp oil and fish.
5. To serve, reheat tomato sauce and spoon over fish. Serve with lemon wedges.

Ingredients

• 1 3/4 Cups Elbow Macaroni 
• 5 Ounces Shredded Cheddar Cheese
• 1 2/3 Tablespoons Flour
• 1 1/2 Teaspoons Salt
• 1 1/2 Teaspoons Paprika
• 1/4 Teaspoon Ground Pepper
• 1/8 Teaspoon Cayenne
• 1/8 Teaspoon Ground Nutmeg
• 1 Can Carnation Evaporated Milk OR 1 Can of Campbell’s Cheddar Cheese Soup
• 3/4 Teaspoon Worcestershire Sauce
• 1 Egg
• 2 cups of bread crumbs

Directions

1. Preheat oven to 350.
2. Lightly butter 9×13×2 inch glass baking dish.
3. Boil macaroni for 10 minutes in water with teaspoon of oil until 3/4 done, tender but still firm to bite.
4. In a bowl, whisk the egg and the can of evaporated milk/soup
5. Once done, drain the pasta and transfer to backing dish, add ½ of the cheese and mix in
6. Add in the Worcestershire sauce, flour and seasonings then mix in.
7. Next pour milk and egg mixture over casserole.
8. Next sprinkle the remaining cheese over the top of the macaroni, making sure the entire top is covered
9. Sprinkle bread crumbs over the top
10. Cover the dish/pan with foil and let bake for approx 20-25min
11. Uncover the dish and let bake for a remaining 5min or until cheese is golden brown
12. Let stand for 40 minutes before serving

Note: Some people like to add a few squirts of ketchup to their macaroni when mixing

For a while I was maintaining a separate recipe blog but now I’ve combined it with my art blog so that no matter your reason for visiting, you can get a taste of two of my favourite things in life, ART & FOOD!

This months’ first entry to my recipe box is one of my favorite West Indian dishes, Pigeon Peas & Rice!

Ingredients

• 1 (19-ounce / 540-mL) can gungo peas (pigeon peas) or kidney beans
• 2 cups / 500 mL coconut milk
• 2 green onions, chopped (about ½ cup / 125 mL)
• 1 whole hot pepper
• ½ teaspoon / 2 mL dried thyme
• ½ teaspoon / 2 mL salt
• ½ teaspoon / 2 mL black pepper
• 2 cups / 500 mL rice
• 1 tablespoon / 15 mL margarine

Directions

1. In a large measuring cup, combine the liquid from the canned peas with the coconut milk.
2. Add more water if necessary to make 3½ cups / 875 mL of liquid.
3. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
4. Bring to a rolling boil and boil for 1 hr. (To minimise the boiling time you can soak the peas overnight in water)
5. Add the rice and margarine; stir the pot once.
6. Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked.
7. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 mL of water, cover, and simmer for another 5 to 10 minutes.)

If you get a chance to try out any of my recipes, please be sure to come back as post a review, including any tweaks you made to the recipe to suite your taste.