Savory, Stewed Monkfish

Ingredients:

• Monkfish
• Lemons, sliced thin
• Marsala wine
• Grape tomatoes (or any sliced or diced tomato)
• Onions, sliced
• Sage or Rosemary (fresh or dried/crushed)
• Drizzle of olive oil
• Salt
• Pepper
• Goya Adobo

1. Spray cooking spray or wipe shortening into a deep casserole dish.
   
2. Add all ingredients in order listed above.
3. Cover and cook in 350 F oven for about 20-30 min, until internal temperature of fish is 150 F

Recipes I Plan to Try or Convert to Elimidiet Recipes

1. Pork Roast with sauerkraut and tomatoes - delicious
2. Potato Skins - this will be ambitious
3. Roasted New Potatoes with Truffle Oil
4. Ropa Vieja

Roasted Red Skin Potatoes

Tomorrow, I'm planning to try this recipe from SimplyRecipies.com.  I'll post the results and comments on any variations I decided to make to the recipe after tasting the dish.

Click for Roasted Red Skin Potatoes recipe.

Roast Pork Shoulder Picnic w/ Brining Instructions

My mother-in-law is making a traditional Colombian pork roast for Easter dinner, and I've been asked to brine the pork shoulder. While researching how to brine, I found a recipe that is likely close to how she'll prepare it, knowing her typical spices and ingredients. This recipe looks extremely simple, so worth posting. I've seen some that require a ton of ingredients and prep work, but who needs all that when the family is hungry and you have to cook all your meals yourself to eliminate allergens.

Click for Pork Shoulder Picnic Roast recipe from Timothy Dzurilla.

I shorten the cooking time at 300 because I did a 9 lb roast for less than 9 hours and it was slightly overcooked. I'd say about 8 hours for a 9 lb roast. I'll use the meat thermometer next time.

I learned the pork shoulder picnic is especially tender, more so than the shoulder blade cut - which is probably what I've usually purchased. Brining helps preserve the meat, but also give it deeper and richer flavor.

Information from the Pork Picnic Shoulder on AskTheMeatMan.com here.

Simple: Roast Leg of Lamb

I'm going to try a recipe that I just found as the top Google result on the internet.  It has no allergens and looks simple.  Hope it comes out good.

Here's the link to Elise Bauer's SimplyRecipes.com recipe.

INGREDIENTS
Marinade:
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Blend ingredients in a blender, just a few pulses until well mixed.

Lamb Roast:
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt

Things to do with leftover rice: Stuffed Red Peppers

This is sweet and savory, and there are a few ways to do it.

1. Cut red peppers in half, lengthwise and remove seeds and ribs.
2. Stuff with your cooked rice.
3. Place in long oven dish 1/3 filled with your choice of beef broth or water + a few splashes of worcestershire sauce.
4. Cover with aluminum foil and bake at 350 for 30 min
5. Spoon liquids over all the peppers, and cook another 20 min, covered.
6. Serve.  Add toppings like cilantro, parsley, and/or avocado if desired.

This is good with spanish rice, or chicken rice, rice with ground beef and always best if there are some diced up vegetables in there, like carrots, onion, zucchini, olives, and/or capers. 

Plantain Soup

I found this recipe on the FoodNetwork website by Ingrid Hoffman.  I have experimented with yellow and green plantains, and both turn out fine.  I haven't tried with super-ripe plantains because it would probably be too sweet and have an unpleasant consistency.  If you don't have chicken stock around, then just using water works...but chicken stock will be a little more savory.

I add one or two extra plantains because my family enjoys it thick, almost like a hearty potato soup.  Especially for someone who doesn't get to eat wheat or dairy, making it thicker makes for a more satisfying lunch or dinner entree.

Here's the link to the original recipe.

1. 2 TBSP olive oil, or cook 3-4 strips of bacon in a large pot until crispy, then set aside bacon.
2. In same pot, saute finely chopped 1 medium onion, 2 carrots, 2 celery ribs, and 2 garlic cloves with several shakes of salt and Goya Adobo seasoning.
3. Add about 4 cans of chicken stock, 14.5 oz each, or water or a mix of both.  More for thin soup and less for thick soup.
4. Add 3-4 thinly sliced plantains, green or yellow, but not too ripe.
5. Add two bay leaves and 1/2 to 1 tsp of cumin and bring to a boil.
6. Reduce heat to low and simmer for 1 hour, until plantain is fork tender.
7. When ready, allow to cool then blend, leaving some chunks of plantain.
8. Serve with chopped cilantro and a wedge of lime.