Recipe for Swai Fish with Savory Sauce

I noticed that swai fish was on sale at the grocery store.  I had never heard of this fish, so I asked a man in the meat department if he had tried it.  He had, and said it was mild-flavored and tender.  It is my new favorite fish!  The price is great, too.  

The sauce in this recipe is delicious, and I think this recipe will be among your favorites...like it is in our family. :)

Swai Fish with Savory Sauce

2 tablespoons olive oil

5-6 pieces swai fish (or salmon or halibut)

5-6 mushrooms, sliced

½ cup green onions, sliced

Olive oil

Garlic salt

1 1/2 teaspoons minced garlic

4 tablespoons brown sugar

2 teaspoons soy sauce

1 ½ tablespoons lemon juice

½ teaspoon black pepper

1 ½ teaspoons olive oil

Pour olive oil across non-stick frying pan.  Place swai in pan and cook until fish starts to flake.  In another frying pan, sauté mushrooms and green onions in olive oil and sprinkle with garlic salt.  Combine  remaining ingredients for sauce in a small saucepan and stir over medium heat until brown sugar dissolves.  Serve sauce over fish and top with mushrooms and green onions.

Serves 5-6

Review of Gluten-Free Arrowhead Mills Organic Maple Buckwheat Flakes

I was excited to see this cereal at our local grocery store.  The price of the cereal was quite affordable. Unfortunately, the taste of it was disappointing.  The flavor started off to be quite tasty, with a touch of maple.  Then the aftertaste hit the taste buds, which was bitter.  I am rating this cereal at 5 out of 10.  It isn't too bad if you mix it with another delicious gluten-free cereal. :)

(Photo Source:  amazon.com)

Gluten-Free Creamy Butternut Squash Soup

I have a friend who loves a storm because she thinks of making soup and curling up in a blanket.  With these cold Winter days, I love soup to help me warm up.  I hope you will enjoy these recipes.  We are trying to eat healthier, so I included my modified version.  Our kids ate it up!

Creamy Butternut Squash Soup

2 leeks, white portion only, chopped

1 cup carrots, chopped

5 tablespoons butter

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

6 cups gluten-free chicken broth

2 teaspoons salt

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup cream

1 cup milk

3 tablespoons Parmesan cheese, grated

1.      In a large pot, melt butter. Sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, chicken broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add cream and milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls and sprinkle each serving with Parmesan cheese.

Serves 6 to 8 

Creamy Butternut Squash Soup (Healthier Version)

2 leeks, white portion only, chopped

1 cup carrots, chopped

Olive oil

4 cups butternut squash, peeled and cubed

1 cup peeled and sliced yellow summer squash (or crookneck)

5 1/2 cups gluten-free chicken broth or vegetable broth

½ teaspoon dried basil leaves

½ teaspoon dried oregano leaves

½ teaspoon dry ground mustard

¼ teaspoon pepper

½ cup unsweetened almond milk

1.      In a large pot, sauté leeks and carrots in butter for about five minutes.

2.      Add butternut squash, yellow squash, broth, salt, basil, oregano, dry mustard, and pepper. Bring to a boil. Reduce heat, cover pot, and simmer soup for 30 to 35 minutes, or until vegetables are tender.

3.      Allow soup to cool. Purée in small batches in blender, pouring into a large bowl.

4.      Return soup to pot and add almond milk. Heat on medium heat until desired temperature is reached. Do not boil.

5.      Ladle into soup bowls.

Serves 6 to 8 

**Tip:  Bake butternut squash the day before you make the soup and use cold squash to cool other ingredients as they are placed in the blender.

Yams with Pink Beans

My daughter-in-law found a great recipe on Pinterest that I modified a little bit. The recipe called for sweet potatoes and I used yams, because I like the flavor better.  It called for kale, and the grocery store was out of kale, so I used beet greens.  The beet greens turned the white beans to a delightful pink color.  I also didn't have marjoram, so I used thyme...although I think it would be better with dried oregano.  I didn't have any shallot, so I used green onions.  Whew!  I guess I modified the recipe more than a "little bit."  :)  We usually add butter, brown sugar, and marshmallows to our yams...so this recipe is a tasty, healthy way to get yams and greens on the table.  Give it a try.

Yams with Pink Beans

1-2 yams
2 tablespoons olive oil
1/4 cup green onions (with greens), chopped
1 garlic clove, minced
1/2 teaspoon thyme or dried oregano
1/4 teaspoon red pepper flakes
1 can cooked and drained white beans
1-2 cups beet greens, chopped
1 Tablespoon lemon juice
Salt and pepper, to taste

Preheat oven to 400°F.

Scrub yams and prick with a fork. Place on a baking sheet and bake until soft, about 45-55 minutes.

Add remaining ingredients to a frying pan and saute until beet greens soften.  Carefully remove skin from baked yams and dice yams.  Add to ingredients in frying pan and stir gently.