October 11, 2011

October 11, 2011

October 11, 2011

I have been in vacation from my blog!!!  Just realized that my last posting was over a month ago.  Boy!!! where did the time go??? We have had dinner every nights, couple of nights out for a great pizza at our favorite spot, some night a quicker than lightening  dinner, left overs that is.

Last night we decided to have fish.  I just received some wonderful tomatoes, fresh from my mom’s garden. Yes, she mails me her tomatoes and zucchinis. She must have a special connection with her post office, because every piece of mail she sends me, and it is not Priority but just regular mail, arrives the day after. Added to the tomatoes I just received from www.boxedgreens.com dinner was easy to put together.  Love when that happens.  Enjoy…

Tonight’s October 10, 2011 dinner:


Orange Roughy with Tomatoes Capers Sauce

Tomatoes Rice

Green Peas

Orange-Roughy-with-Tomatoes-capers-sauce-and-tomatoes-rice.-copy-8x6.JPG

 

ORANGE ROUGHY WITH TOMATOES CAPERS SAUCE

4 Orange Roughy fillets

3 large tomatoes, peeled, seeds removed, diced

2 very generous tablespoons of capers, well rinsed and chopped (I love to use capers in salt)

2 tablespoons of chopped green olives

2 garlic cloves, chopped

Olive oil

1 tablespoon butter

Salt and pepper

In a large skillet add the olive oil and the garlic and gently cook. Add the tomatoes, capers, olives salt and pepper and cook at medium low heat for 20 minutes. When the sauce is thickened set aside.

Meanwhile on a separate skillet warm 1 tablespoon of butter and cook over medium heat the Orange Roughy fillets until cooked all the way through.

Serve with the sauce over it.

 

RICE WITH TOMATOES

2 cups Uncle Ben’s Rice Long Grain White Rice

3 -4 tablespoons Unsalted Butter

3 tablespoons of finely grated Parmesan Cheese (optional)

3 large tomatoes, peeled, seeds removed and diced.

Olive oil

1 garlic clove crushed but left whole

Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish), the Parmesan and mix well.

Meanwhile in a skillet heat the olive oil with the garlic clove. When the garlic start to turn golden brown remove and add the tomatoes. Cook the tomatoes for 15 to 20 minutes. Add to the rice and mix well.

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0 Responses to October 11, 2011

  1. Tammy October 11, 2011 at 9:14 pm #

    The tomato caper sauce looks amazing! will try it very soon.

  2. stephy October 12, 2011 at 3:22 pm #

    Fantastic recipes !!! BRAVA! !

  3. Bunny October 13, 2011 at 7:11 am #

    I am going to make this tonight…

  4. Libyan Food October 22, 2011 at 8:21 pm #

    I have a huge jar of capers that we just use in sandwiches and salads, using them in a cooked sauce is a totally new idea versatile easy and the tomato one soudns perfect for our taste buds! Will make just the sauce with pasta for tomorrows dinner as needs to be quick was looking for just such a recipe idea, great blog!

    • Giangi's Kitchen October 22, 2011 at 11:18 pm #

      Thank you for stopping by my blog. I do hope you enjoy the recipe. Please let me how it will turn out.
      Have a great day.

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