Tag: healthy

Chinese Steamed Fish (Zheng Yu 蒸魚)

Tim’s dad caught a bunch of flounder and one huge bass (don’t know exactly which, but it was nice and meaty)! The bass that he caught must have been massive, because we only got a chunk of it, but it weigh somewhere around 3 pounds. We got 6 or 7 fish in total, and they lasted us through all of August and then some.

One of my favorite Chinese banquet dishes is the steamed fish that they serve towards the end of the meal. It’s a good thing it’s actually not too difficult to make at home! My mom taught me how to make this preparation of steamed fish a long, long time ago. The fish is steamed first, then you pour a yummy sauce over it, and you heat oil and pour it on to semi-sear the aromatics and become part of the sauce.
Chinese Steamed Fish

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Quick Cooking Ideas: Zucchini and Basil Saute

I got some zucchini from one farmer fairy (thanks, Ron and Terry!), and had leftover basil from my other farmer fairy (thanks, Patti!) to use up.

-Slice some zucchini (I used 1+3/4 zucchini) into thin slices on the diagonal.
-Roughly chop garlic (I used 3 cloves)
-Add garlic to cold oil, and add the zucchini to the warmed oil.
-Add some salt and saute in olive oil until the zucchini is just tender; turn the heat off.
-Mix in sliced basil to zucchini as you transfer it to your serving plate or bowl. I used 8-9 HUGE leaves!


Oatmeal Cake with Boiled Butterscotch Icing

I made this twice in two days..made it for church yesterday, but only got one piece, so I made it again today.

Oatmeal Cake with Butterscotch Icing, adapted from Taste of Home (really?!)
-1.5 cups boiling water
-1 cup oats
-1/4 cup butter, softened
-7/8 cup sugar and 1 T. molasses (or 1 cup brown sugar)
-2 eggs
-1/2 cup unsweetened applesauce
-1 t. vanilla extract
-1.5 cups whole wheat pastry flour OR all-purpose flour
-2 t. baking powder
-1/2 t. baking soda
-1.5 t. ground cinnamon
-1/4 t. ground nutmeg
-1/2 t. salt

1. Boil water, then pour over oats, and turn heat off. Let it soak/cook while you prep the other stuff.
2. Cream butter and sugar, then add eggs, applesauce, and vanilla. Mix until homogenous.
3. Mix flour through salt (all the dry ingredients) together.
4. Pour the dry into the applesauce mixture, then add the oatmeal. Mix until combined, and you can see no flecks of flour.
5. *Bake at 350F in a 13×9 inch pan (with parchment paper or butter&floured) for 18-20 minutes, or until a cake tester comes out with moist crumbs. Cool pan on a wire rack.
6. I think this cake tastes better the next day, when the cake has been able to “mature” with the spices…

I believe this would technically be called butterscotch icing because it uses brown sugar…


-1/4 cup butter
-1/2 cup brown sugar (Or 1/2 cup sugar + 1 T. molasses)
-1/2 cup milk (any type is fine)
-1/8 t. salt
-1/2 t. vanilla
-1 cup powdered sugar

*You can make this when the cake is ~5 minutes from being done, and pour the icing on the hot cake, but I think the results are better to wait for it to actually cool before frosting it. =)

1. Melt/heat butter and sugar in a sauce pan, and bring to a boil while stirring. Cook for about 2 minutes while stirring. You won’t really go wrong unless the sugar turns to turn super dark..
2. Pour milk in, then heat again to redissolve any hardened sugar. Stir and heat for a few more minutes. The goal here is make sure everything is mixed and liquefied.
3. Add salt.
4. Turn the heat off, stir in vanilla, then whisk in powdered sugar. For best results, sift powdered sugar into the hot mixture.
5. Spread HOT frosting over cake, turning the cake to aid in giving an even layer. Hurry up ! The icing will harden if you don’t work quickly.

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