steamed flounder filet with "succotash"...at kitchen! kitchen!

Steamed Flounder Filet And Succotash
Delightfully cushioned on a bed of
baby arugula.

Spring break for my nephew Matthew means a visit from his parents. Always a welcome spring treat for me. A lot of cooking and shopping are always in store and both are my favorites! So, on the last day of the visit, what is more delicious and easy to prepare but steamed flounder filet and a more easier side dish of pre-bought package of Trader's Joe's Soycutash! A must have for everyone for those "asap" days.

So very easy.....
1 pkg. of fresh flounder filet
1 pkg. of Trader's Joe's frozen "Soycutash"
Season the fish with salt and black pepper with a squeeze of fresh lemon
and sprigs of fragrant dill; wrapped completely in foil.
On a deep baking dish or pan with water (about 1" high), place a small rack and place the wrapped fish on top and bake for 20-30 minutes on a 350F preheated oven.
Follow direction on the package of the "Soycutash"
Pour some of the fish drippings on the dish and serve the rest as a sauce.

Winter squash....the sweetest of winter.....at kitchen! kitchen!

Winter Squash...the sweetest of winter...
roasted then drizzled with balsamic reduction.
Sweet, healthy and delicious!

Winter squash is one of my favorite winter vegetable....it satisfies my sugar cravings, easy to prepare and simply delicious as a side dish.

One whole winter squash (acorn squash) The rind of this squash is difficult to cut....be very careful.
What I do is cut it in half and then in wedges. I leave the rind on when roasting to keep the squash whole and not mushy. Sprinkle some olive oil on the wedges and roast at 350F for about 1/2 hr. until fork tender. While the squash is hot sprinkle some balsamic reduction. Great as a side dish for just about anything. So, instead of potatoes, why not roasted winter squash...the sweetest of winter!

Balsamic Reduction:
1/2 cup of good balsamic vinegar - reduce until thick on a sauce pan add some honey according to desired sweetness and a little olive oil and whisk.

A little bit of everything.....at kitchen! Kitchen!

Sometimes a little bit of everything but loaded with mouth watering goodness is all you need. Leftovers do not have to be "leftovers" in the real sense of the word. It's a bit of challenge to spin leftovers into a new dish. As a foodie, I loved to make a new dish out of leftovers. It is very gratifying both for one self and one's pocket. I hate throwing food out and if I do, the guilt is so enormous that 3 Hail Mary's just won't do it. So, here I am, faced with half of the smoked eel from the other day, and some matjes herring filets.

Divinely satisfying served with some buttered toasts and roasted carrots, parsnips, tomatoes, and perfectly boiled eggs.


A varying taste of sweet, salty, vinegary, and smoky
just dancing in your palate!

Iceberg lettuce and gravlax.....at kitchen! kitchen!

A delightful salad of home made gravlax, iceberg lettuce, baby arugula,
and some sweet cherry tomatoes with  agave nectar grainy mustard dressing.

Hello there! I guess, in a way I kind of neglected by blog for a bit, but certainly not my cooking and baking. Now, that I can again download photos from my own files, I will be posting more of my dishes that are just waiting in the wings to be shared to all my friends and followers.

Having a home done cured gravlax handy is so convenient for one of those delicious and quick to prepare salads or sandwiches. With several slices of this wonderful cured salmon will easily perk up anyone's appetite as I have here.


Gravlax Salad:
A quarter of whole iceberg lettuce
A handful of baby arugula
Some slices of ever sweet cherry tomatoes
Several thin slices of GRAVLAX - my recipe is only a guide for me and I don't measure, instead I still do this curing process by taste....so I will suggest that you google for the exact recipe.

Agave Nectar Mustard Dressing:
1 tablespoon of grainy Dijon mustard
2-3 tablespoons of Agave nectar or honey
2 tablespoons of white wine vinegar (diluted in 1 tablespoon water)
Pinch of salt and black pepper
3 tablespoons of extra virgin olive oil
Whisk vigously until well incorporated