Semper Paratus et Coctus
Crab-stuffed sole & honey roasted sweet potatoes for 2, semi-homemade!

If you’re a purist and want to make the fish from scratch, I recommend this recipe: http://www.tasteofhome.com/Recipes/Crab-Stuffed-Sole

However, I found it on sale at my local commissary (military grocery store) so I chose that option for time-saving purposes (Oven Poppers brand), and I must say it was still very tasty.

The sweet potatoes, however, are the simple and easy recipe that I hold dear and never tire of. Simply toss 3 small peeled, cubed (about 2”) sweet potatoes in 2 T olive oil, 2 T honey, and a squeeze of lemon juice (optional) and roast in a 400 F oven for 1 hr, stirring twice  during cooking, in a 9 x 13” glass baking dish. Sprinkle with some salt before serving.

Some amazing health benefits of this humble tater (low on glycemic index, high in vitamin C, etc) can be found here: http://m.naturalnews.com/news/034135_sweet_potatoes_nutrition.html

Enjoy! :)

Crab-stuffed sole & honey roasted sweet potatoes for 2, semi-homemade!

If you’re a purist and want to make the fish from scratch, I recommend this recipe: http://www.tasteofhome.com/Recipes/Crab-Stuffed-Sole

However, I found it on sale at my local commissary (military grocery store) so I chose that option for time-saving purposes (Oven Poppers brand), and I must say it was still very tasty.

The sweet potatoes, however, are the simple and easy recipe that I hold dear and never tire of. Simply toss 3 small peeled, cubed (about 2”) sweet potatoes in 2 T olive oil, 2 T honey, and a squeeze of lemon juice (optional) and roast in a 400 F oven for 1 hr, stirring twice during cooking, in a 9 x 13” glass baking dish. Sprinkle with some salt before serving.

Some amazing health benefits of this humble tater (low on glycemic index, high in vitamin C, etc) can be found here: http://m.naturalnews.com/news/034135_sweet_potatoes_nutrition.html

Enjoy! :)

Toads-in-a-hole, eggs-in-a-basket—whateveryoucallem, with seared tomato slices, cheddar, provolone, s&p and red pepper flakes. Mmmm mmmm good!

Toads-in-a-hole, eggs-in-a-basket—whateveryoucallem, with seared tomato slices, cheddar, provolone, s&p and red pepper flakes. Mmmm mmmm good!

Land & Sea Penne for 2!

Cook 1/2 box whole wheat penne according to package directions in salted boiling water, just shy of al dente (so if pkg says 9-11 min, cook for 8).

Meanwhile, over medium heat, drizzle pan with olive oil and sauté sliced fresh baby carrots 2-3 min. Add a splash of white wine (we didn’t have any, which is very unlike us, but we did add some beer instead, lol) a sprinkle of red pepper flakes, black pepper, sliced onions, sliced zucchini and minced garlic, stir, sauté til carrots and squash are slightly tender (2-3 min), stir in 1 can of tuna packed in water (drained). Cook to warm tuna but only just enough so that the veggies still retain a bit of crispness. Remove from heat. To the side, I also cooked up some small grunt filets from the husband’s catch the day before, but it’s not necessary (we just really like fish).

For the sauce: crack 1 egg, draining off whites and reserving the yolk into a small bowl. Add 1 ladleful of starchy pasta water, whisk.

Once pasta is drained, return to pot over medium heat. Stir in the veggie-fish mixture, toss for about 1 min to continue to cook the pasta, toss in the yolk mixture for another minute, remove from heat. Add more pepper, pepper flakes, and/or salt to taste. We sprinkled ours with a bit of shredded cheese (Parmesan and fresh chopped parsley would be perfect, too).

*Note: this recipe was created out of necessity…meaning we didn’t have much around (wallet-wise and ingredient-wise) so I kind of just threw things together based on what was at hand (we are still squatting in our home waiting for the movers to deliver our things…the joys of military life). We have some pots & pans, an air mattress, and a few other small creature comforts like lawn chairs and a tv with no sound as of yet (long story), but despite that, I’ve discovered from situations like these that sometimes you can still create some of the tastiest dishes simply by throwing together things you have in your fridge and pantry! Luckily, my husband has discovered the joys of fishing and that helps supplement our meat supply, as well—when he catches something, anyway :) On a positive note, after a week of waiting, we should have our household goods delivered late this afternoon. Moral of the story: when life gives you lemons… Well, you know the rest. :)

Land & Sea Penne for 2!

Cook 1/2 box whole wheat penne according to package directions in salted boiling water, just shy of al dente (so if pkg says 9-11 min, cook for 8).

Meanwhile, over medium heat, drizzle pan with olive oil and sauté sliced fresh baby carrots 2-3 min. Add a splash of white wine (we didn’t have any, which is very unlike us, but we did add some beer instead, lol) a sprinkle of red pepper flakes, black pepper, sliced onions, sliced zucchini and minced garlic, stir, sauté til carrots and squash are slightly tender (2-3 min), stir in 1 can of tuna packed in water (drained). Cook to warm tuna but only just enough so that the veggies still retain a bit of crispness. Remove from heat. To the side, I also cooked up some small grunt filets from the husband’s catch the day before, but it’s not necessary (we just really like fish).

For the sauce: crack 1 egg, draining off whites and reserving the yolk into a small bowl. Add 1 ladleful of starchy pasta water, whisk.

Once pasta is drained, return to pot over medium heat. Stir in the veggie-fish mixture, toss for about 1 min to continue to cook the pasta, toss in the yolk mixture for another minute, remove from heat. Add more pepper, pepper flakes, and/or salt to taste. We sprinkled ours with a bit of shredded cheese (Parmesan and fresh chopped parsley would be perfect, too).

*Note: this recipe was created out of necessity…meaning we didn’t have much around (wallet-wise and ingredient-wise) so I kind of just threw things together based on what was at hand (we are still squatting in our home waiting for the movers to deliver our things…the joys of military life). We have some pots & pans, an air mattress, and a few other small creature comforts like lawn chairs and a tv with no sound as of yet (long story), but despite that, I’ve discovered from situations like these that sometimes you can still create some of the tastiest dishes simply by throwing together things you have in your fridge and pantry! Luckily, my husband has discovered the joys of fishing and that helps supplement our meat supply, as well—when he catches something, anyway :) On a positive note, after a week of waiting, we should have our household goods delivered late this afternoon. Moral of the story: when life gives you lemons… Well, you know the rest. :)

Spicy-rubbed sirloin with garlic green beans & fresh watermelon! :)

Let steak rest at room temp about 30 min before grilling! Make your own dry rub by combining flavors you love, like cumin, garlic powder, onion powder, red pepper flakes, salt, pepper, etc! :) I used the trusty George foreman grill at high temp for about 10 min

Beans: rinse a few handfuls of fresh green beans, trim ends. Heat olive oil over medium heat. Stir in minced garlic (as much as you dare—I love garlic so I used a couple tablespoons), cook about 1 min then toss in green beans. Cook, stirring, about 5 min or until the green beans are heated through but still a little crisp—don’t burn the garlic! :)

Serve with some fresh, cold watermelon slices! Enjoy!

Spicy-rubbed sirloin with garlic green beans & fresh watermelon! :)

Let steak rest at room temp about 30 min before grilling! Make your own dry rub by combining flavors you love, like cumin, garlic powder, onion powder, red pepper flakes, salt, pepper, etc! :) I used the trusty George foreman grill at high temp for about 10 min

Beans: rinse a few handfuls of fresh green beans, trim ends. Heat olive oil over medium heat. Stir in minced garlic (as much as you dare—I love garlic so I used a couple tablespoons), cook about 1 min then toss in green beans. Cook, stirring, about 5 min or until the green beans are heated through but still a little crisp—don’t burn the garlic! :)

Serve with some fresh, cold watermelon slices! Enjoy!