Grilled Foil Pack Pacific Cod with Summer Veggies

Grilled Foil Pack Pacific Cod and Veggies

I do think I’ve run out of things to say about not posting new recipes recently, so why don’t I just cut to the chase. My new taco cart adventure is successful, YAY!

Here is a post from FB from one of my new (and very excited) customers, lol. I figure it’s OK to post it to the world since this Facebook page is a public page.

Austin Street Tacos Happy Customer

And yes, I cook for the fam quite frequently, but simply forget to snap a photo or even think to write a post about it. This recipe, however, I remembered. This took less than a half hour max to prep and cook on the grill. The ONLY downfall with it is I FORGOT THE RED ONIONS! I had full intentions of slicing some red onion real thin to add to this, but then my seester from Texas called all excited about a new job she just landed, and I was basing my recipe off one I had just brought up on my phone, and well, you know…

Either way, this was such a fantastic summer meal to enjoy on our deck. I hope you enjoy it too.

This recipe adapts handily to any number of mouths you are feeding, adjust accordingly. The one below is for two and just base the amount of vegetables on how hungry you are (or how big your foil sheets are). If you can, use the bounty from your vegetable garden or head to the farmer’s market for the veggies!

Grilled Foil Pack Pacific Cod and Veggies
Adapted from Serious Eats

2 6-ounce Pacific cod filets, or other mild white fish
Kosher salt and ground black pepper
Zucchini, cut into thin rounds
Yellow summer squash, cut into thin rounds
Thin-sliced red onion
Sliced tomato
Crushed red pepper flakes
Olive oil, for drizzling
Dry white wine, for splashing
Thin lemon slices
Sprigs of fresh lemon thyme (or regular)

Preheat the grill (or oven) to 450 degrees. Lay out sheets of heavy-duty aluminum foil for each person. Season the fish with salt and pepper and place a piece of fish on each one. Arrange the vegetables around the fish, top with lemon slices, then sprinkle with red chile flakes and perhaps a bit more pepper if you like. Drizzle a bit of olive oil over all, and splash a bit of wine over it too. Top each packet with a fresh lemon thyme sprig.

Wrap the foil around everything, leaving some head space for steaming, and seal completely. Set packets on the preheated grill (or in oven) and cook for 8 to 10 minutes, depending on thickness of fish.

Remove and CAREFULLY open (it will be steamy hot) to check fish. If done, serve immediately or re-cover and cook a tad more. I chose to also serve some mashed potatoes, but pasta or rice would be great too.

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Garden Dump Soup ~ Plus a Wild-Caught Chinook Salmon!

Garden Dump Soup

Our kindly neighbor in back gifted us with two giant zucchinis and a large summer squash just before we left on our trip to the coast last weekend. I packed the largest zucchini and my mandoline and made a huge pan of Zucchini Lasagna in our RV’s convection oven, so that made use of one.

A couple days after we got back, I discovered the other zucchini and squash in the vegetable bin plus a half bag of baby spinach. AND our tomatoes had gone gangbusters while we were gone!

Garden Fresh Veggies

Soup was the only thing that came to mind where I could use that many veggies at once, so scoured our freezer for a bit of protein to go with it. I found a 1/2 pound of ground turkey, and about a 1/4 pound of homemade ground hot Italian sausage, which I figured needed using up anyways. Last, I grabbed a quart of homemade beef stock out of the freezer, as I had 6 quarts of that and only 2 quarts of chicken broth.

Basically I chopped it all up, sauteed the veggies and meats, then threw the rest of it in a stock-pot with some seasonings and spicy oregano from gardening and voila! Garden Dump Soup. Maybe I should have called it Garden and Freezer Dump Soup? Also at the very end I tossed in a cup of elbow macaroni to thicken it up a bit. Either way, this wowed the hubs, who went back for second and thirds, and he kept asking me what I was going to call it for my blog. I finally came up with this name.

What’s good about a soup like this is you can use any  vegetables you have on hand, your preference of broth, and any kind of ground meat and pasta. So versatile! If you don’t end up using any ground hot Italian sausage I would recommend adding a 1/2 teaspoon or so of dried Italian seasoning and perhaps a pinch of red chile pepper flakes. But that’s just me.

Even better, the next day I made myself a hearty breakfast (it was workout day) by plopping a farm-fresh egg into it and simmered it to perfection. Yay!

Perfectly Poached Egg in Soup

Garden Dump Soup

2 tablespoons olive oil
1 extra-large zucchini (about 3 cups chopped)
1 large summer squash (about 2 cups chopped)
1 cup chopped onion
2 cloves garlic, peeled and minced
3/4 to 1 pound low-fat ground meat or combination of meats
Ground black pepper and Mrs. Dash or salt, to taste
4 cups broth or stock of choice, preferably homemade or low sodium
4 cups chopped fresh tomatoes (or canned)
1 tablespoon fresh oregano, chopped
4 ounces fresh spinach, chopped (about 4 cups loosely packed)
1 cup dry elbow macaroni
Grated Parmesan cheese, optional for garnish

Chop and mince up everything to prep. Add the oil to a stockpot or Dutch oven over medium-high heat.

Veggies and Ground Meats

Add the ground meat, veggies (except tomatoes, and spinach if using), onion, garlic, and seasonings. Cook for about 15 minutes until the meat is cooked pretty much through.

Add the stock or broth, tomatoes, and oregano plus other herbs/spices if necessary.

Tomatoes and Oregano Added

Bring to a simmer, then add the elbow macaroni or other small pasta. Simmer until pasta is done then add the chopped spinach (if using) and cook until wilted.

Wilting the Spinach

Taste and adjust seasonings if needed. Serve in bowls with optional Parmesan cheese. Filling and super yummy!

Garden Dump Soup

p.s. Never Forget! 9-11-01

 

Download and Print this Yummy Recipe!

p.p.s. My hubby caught a 40-inch 24-pound Chinook Salmon out of the Siletz Bay last weekend! Woo hoo! Here’s a few photos (or 6 or 7), if you don’t mind me sharing. My turn next. 🙂

Hooked

Netted!

Paul and his 40-inch Chinook Salmon

Fresh Chinook from the Ocean

Victory Walk to the Weighing Station

Weighing the Salmon ~ That’s One Happy Man!

 

Lemon Tarragon Summer Squash Soup

Lemon Tarragon Summer Squash Soup

A co-worker brought a bunch of zucchini and yellow squash to work from her garden, but when I got to the booty there was only one 10-pound (no lie!) zucchini left, and one nice-sized yellow squash. I opted to take the yellow squash, as I had visions of a table full of zucchini loaves if I had taken the monster home. The weather has started turning chillier in this neck of the woods, and with just one lonely squash it really wasn’t enough to make a full side dish. So soup it was! I still had tarragon left in my herb garden, and some green onions in the fridge. I also had a half of a small yellow onion so used that too. The only thing I didn’t have was…garlic! GASP. How on earth can I not have garlic in this household? So I had to settle for the Mrs. Dash substitute and a little garlic powder. The lack of this item will NOT happen again any time soon, I can tell you. Lastly, I wanted to give it a little zing, so squeezed in a half of a lemon. That made a delicious difference. I pureed only half in the blender because I wanted to have some chunks of squash to give it a little more substance.  This was a great end-of-summer lunch.

Lemon Tarragon Summer Squash Soup

1 large yellow squash
2 green onions, white and light green parts, chopped
1/2 medium onion, chopped
1/2 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped fresh tarragon
1/2 teaspoon Mrs. Dash Garlic and Herb Blend
Black pepper to taste
3 cups chicken broth, homemade preferred
Juice of 1/2 large lemon (about 1 tablespoon)
1/2 cup milk or cream
Tarragon, shredded Parmesan cheese, chives, croutons for garnish

Squash, Tarragon and Green Onion

In a soup pot, sauté the squash and onion in the olive oil and butter until onion is tender, about 10 minutes.  Add the seasonings and stir, then pour in the chicken broth and lemon juice.  Cover and simmer for about 10-15 minutes until the squash is tender all the way through. Remove from heat and add the milk or cream. Puree about half the soup in a blender, then return to pot. Keep warm until ready to serve. I added some tarragon, Parmesan cheese and chives. The cheese really made a difference. After I took the photos and was slurping my soup while writing this, I flashed on the fact we had some garlic croutons in the house. I threw several in the last of my soup. Now THAT was a good idea!  The taste of this is very light, lemony, and summery. Enjoy!