Tag Archives: fish

Logan rocks the fishing derby!

15 Jun

As the school year winds down (today is their last day), things have been crazy busy with field trips, birthday parties, sleepovers and scout activities. We are having so much fun, but are definitely ready for summer vacation to get underway so we can sleep in a little later, float around the pool in the afternoons and clean some closets (Shh! The kids don’t know about the closet-cleaning part!).

Last night was the year-end Cub Scout event. Our Scoutmaster lives on 40 acres and has a small lake on his property, so he hosted a fishing derby. Everyone brought a dish to share and the kids had a blast fishing. But the highlight of the evening was my one-and-only Logan, who not only caught the most fish, he took home the trophy for catching the biggest fish! He caught a 14.5″ bass, but his winning catch was a 17″ bass. He was so excited he could hardly stand it. My animal-loving kids had no problem releasing their fish back into the lake. It was definitely a night to remember.

Logan with his Scoutmaster and his 14.5″ catch; Logan with Dad and his trophy-winning 17″ catch

Because I have two boys in the Cub Scout Pack, we contributed two things to the potluck — super easy Chocolate Chunk Cookies (from the Duncan Hines website) made with farm fresh eggs, and a delicious little salad that takes advantage of fresh herbs from the garden (recipe to follow).

I can’t remember if I mentioned this in an earlier blog post, but the wild turkeys that have been visiting our property for the last 5 or 6 years decided this year that my garden looked tasty. About 2 weeks after I got the initial seeds in, they stomped their way through all the beds, digging up dirt, tossing seeds everywhere and leaving large holes in areas I had already planted. What a mess. Because many of the seeds had not even sprouted yet, I decided not to weed or try to figure out what was left until I could identify them above ground. So I waited. It’s been a few weeks now, and I’m left with half a row of peas and half a row of beans still in place. I’m missing all of my Swiss chard and most of the rainbow chard. Though my zucchini and yellow squash are growing, I have discovered squash plants growing in other areas where I didn’t even plant them. To top it off, the weeds have gone crazy. I’m so disappointed in my mess of a garden that I can’t even bear the thought of pulling all those weeds out.

The only thing to truly survive is my area of herbs. I planted these from seedlings I bought at the local greenhouse so they are nice and strong and growing well. They came in handy for this recipe. The Mediterranean flavors of this salad work well with just about anything you grill, but especially with veggie burgers, chicken or fish (ethically raised or wild caught, of course). Though this started as a recipe from Cooking Light magazine (June 2005), I have changed it enough that I’m calling it mine. The nice thing about it is that it actually tastes better the next day, so assemble it ahead if you can. Plus, it can be served chilled or at room temperature, making it ideal for a potluck or summer barbecue.

Mediterranean Chickpea and Fresh Herb Salad
serves 8

1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup chopped red onion
20 grape tomatoes, halved lengthwise
1/4 cup pitted and sliced kalamata olives
1/4 cup sliced green olives

In a large bowl, whisk together the vinegar, olive oil, lemon juice and garlic. Stir in fresh herbs. Add the chickpeas, black beans, onion, tomatoes and olives. Stir well to combine and coat everything. Refrigerate at least 3 hours, stirring occasionally. Serve chilled or at room temperature. Enjoy!

Advertisements

Whirlwind of a weekend…

15 Mar

What a busy weekend — cleaning, shopping, cooking and driving kids to various functions on Saturday. Then we took them to see the Monster Truck Jam at the new Lucas County Arena in Toledo on Sunday. Not really my thing, but the boys absolutely loved it and we all came home tired. Dinner was a big, loaded-with-veggies salad and a baked potato topped with caramelized onions. Jason and the kids also had grilled chicken.

Friday night's dinner plan got bumped to Saturday because I needed something simpler on a Friday night. So we went with homemade pizzas. We were back on track Saturday night, though. The kids requested it — "make fish tacos, Mom!" I know what you're thinking…fish? on a taco? But you have to think outside the box of taco shells! I have a great recipe, which I will share on another day, but basically it's marinated mahi mahi (mine was marinated tofu), broiled and served on toasted corn tortillas with a delicious creamy Southwestern sauce, black beans and slaw. My three cuties love them.
Alongside the tacos, I served Spanish Rice. Although this started as a recipe from somewhere on the web, it has been revamped several times to our tastes, so I'm laying claim to it! Green peppers make the dish more attractive, but I used a red pepper this time because that's what I had on hand. I make mine pretty mild so the kids will eat it, but you can add more green chilies or a few dashes of hot sauce if you want yours with more kick.
SPANISH RICE
serves 6
2 tablespoons olive oil
1 cup uncooked brown rice
1 Spanish onion, chopped
1/2 of a green or red bell pepper, diced
1 teaspoon minced fresh garlic
2 cups vegetable broth
1 15-ounce can no-salt-added diced tomatoes
2 tablespoons diced green chilies (from a can)
1 teaspoon chili powder
1 teaspoon salt substitute
1-1/2 teaspoons ground cumin
freshly-ground black pepper to taste
minced fresh cilantro for garnish
Heat oil in a deep skillet over medium heat. Saute rice, onion, peppers and garlic until onions are tender, stirring occasionally. 
Stir in broth, tomatoes (with juice), green chilies, chili powder, salt substitute and cumin. Cover and simmer 30 minutes. Uncover and simmer until liquid is fully absorbed. Adjust seasonings to your taste. Garnish with fresh cilantro and enjoy!
[post comments below!]

Read and post comments | Send to a friend