Friday, August 31, 2012

101 Ways to cook Fish- 6 and 7 salmon and cod

It's been a busy week and I am tired, but I thought I'd go ahead and share 2 dishes I made last week that I havn't had a chance to share with yall. Both of these turned out delicious. I hope you'll enjoy them as much as our family did.

Salmon Corn Chowder
1 tsp olive oil
1/2 cup chopped onion
2 medium potatoes, chopped to 1/2 inch pieces
1can creamed corn (14.5 oz)
1 can sweet corn (14.5 oz)
1 can evaporated milk
1 and 1/2 cup water
3 squeezes lemon juice
salt and pepper to taste
1 tsp dried dill weed.

In a large stock pot...Saute onion in oil over med high heat for 2-3 minutes or until tender.
Add  poptatos, water, evaporated milk, creamed corn, and canned corn, salt and pepper.
Reduce heat to low and simmer 10 minutes

Add the pre-cooked  and de-boned salmon meat to the soup and then add 3 squeezes of lemon juice and a dash of pepper.
Simmer an additional 10 minutes...adding dill at the very end.

The finished product. It was delicious! And pretty simple to make , I used pink salmon that I roasted and then debonned  instead of using a can which is what every other recipies I have found say to do. It would also be just as deliciouse  made with red or silver salmon. 

Alright on the next recipe.....

 Herbbed  Cod
1/4 cup butter, melted
 2/3 cup butter flavored crackers, crushed 
 2 tablespoons parmesan cheese, grated 
1/2 teaspoon dried oregano 
1/2 teaspoon dried basil 
1/4 teaspoon garlic powder 

1-2 lb cod fish fillet

 Grease a baking dish and preheat oven to 450 degrees. 
Crush butter-flavored crackers either in a Ziploc bag ( bouncy kiddo serves well for this job), 

Melt butter over low heat, and place in a shallow bowl.  In another bowl, combine the crackers, cheese and seasonings.  Dip fillets in butter, then coat with crumbs. 
Place coated cod fillets in baking dish. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.

Both meals were a hit here. And A has asked for both of these to be made again. Thanks for letting me share our journey into living closer to the earth. I love knowing exactly were this food I cook came from  and how it was handled, and my heart warms when I open my freezers and experience all the beautiful sights!

Thursday, August 30, 2012

Goodbye 20's.

Today I turned 30. That's right...goodbye 20's, hello new decade. Overall it was a pretty good day. A and I spent a relaxing day at home while DH put in another 14 hour day at the office today. I think we will all be glad when this week is over for him. Since I knew that he would be tied up at the office all week, he and I decided we would celebrate my b-day next week, but A decided that she was going to make my day special anyway, and would make me a cake.

So that's exactly what this girl did. She even purchased all the cake stuff with her own money. She read the direction and added all the ingredients herself. She told me what to heat the oven to, and how long to bake it.

 She iced the cake herself too! Pink...with blue accents LOL. 
 I put the blue icing into a baggie and cut the corner so she could squeeze out designs. She added poke-a-dots and a heart in the center. Then she filled in the heart with more icing.
 And of course what birthday cake would be complete without SPRINKLES!
 The finished product.
 A late night birthday celebration with my great family.
 Blowing out the candles with my best girl was the perfect way to end the day.
Happy birthday to me!

Tuesday, August 28, 2012

Touring the American Triumph- aka rockin' the hard hat

Dh is crazy busy this week at work and has a couple of people in from the lower 48 in so I knew we wouldn't see much of him this week. Around 5 tonight the phone rang and DH was taking the visitors on a tour of an American Seafoods boat and asked if A and I wanted to tag along. Of course we jumped at the chance. This is the same type of boat A and I toured last year with a group of providers from the clinic, but this tour was much more in depth and very very cool.

I did snap a few pics and I thought I would share with yall. This is such a unique experience that truly not many people get to experience.

These boats are HUGE! 140 something people live and work on this boat. The eat, sleep, fish, and process those fish out at see for months at a time. I couldn't do it, but I have the utmost respect for these men and women. Here;s a pic of the boat....notice the person hanging out the window for some perspective of the size.
 This time our tour guide was a head safety officer from Seattle who was up doing his inspections, so we all had to don hard hats. A looked absolutely adorable in hers!
 We started our tour up in the bridge and A took a seat in the captains chair. We chatted with the captain for a bit, looked at all the high tech equipment, and learned about the inner workings of such a large operation. 
 A asked about the sonar screens and what fish appear like on the screen.

 After the bridge we headed down and took a look at were the guys sleep and eat. We even stopped and ate dinner in the galley. These chefs are amazing. 4 meals a day for 140+ people....tonight's menu.... beef tenderloin, grilled chicken, ribs, roasted yellow fin tuna, rice, green beans, potato pancakes, clam chowder and lamb stew, sticky buns, strawberry short cakes, and cookies, along with a fresh salad amazing selection that the workers have to chose from. The people who work on these boats come from so many different cultures and countries that they try to cater to the special dietary needs of the different cultures and religions of their employees. A really enjoyed her meal, and had quite enough dessert to give her a sugar high for the rest of the night. LOL
 After dinner, we headed down and toured the actual factory, but I didn't snap any pics since I was holding A's hand making sure no little fingers went near the machinery even though it was not running at the time. We also toured the engine room...the belly of the beast so to speak. 

We finished the tour by heading back up to the deck. The nets and ropes used for trawling are massive. I was amazed as they explained the process. The regulations on by-catch (what they catch in the nets that they are not fishing for) are amazingly tight. This boat fishes for Pollock...that's the fish in your fish sticks, your fish sandwich, etc. It also processes fish meal and the protein substance used for imitation crab meat. I was also amazed to learn that American Seafoods processes and donates 100 percent of salmon caught as by-catch to a program that distributes the fish to food banks across the nation.

 As we were walking down the plank, I snapped this picture of the boxes of processed and frozen fish being off loaded to the Kloosterboer storage building.
Dh even stepped into the massive freezer warehouse. Not me....I have no desire to feel that kind of cold when not dressed for it. LOL

It was a great night. We got back home around 9, read some stories, and A headed to bed. Now I am off to bed and to try to get some sleep before A wears me out again tomorrow LOL!

Night all. Thanks for coming along with me on this journey!

Monday, August 27, 2012

A beautiful weekend

This weekend has been absolutely beautiful. The weather has been the best I have seen since we moved here 2 years ago. I have actually been hot this weekend. Sunny, no wind, and temps reaching almost 80....quite a change from our normal. Needless to say we have been outside constantly enjoying every moment...and good thing because our temps are supposed to return to normal tomorrow with rain, wind, and highs in the 50s.  BOO! But here are some picks of why I love this place so much. The peace, tranquility, and beauty of this island just envelops you at every turn.

 The salmonberries have been late this year. I think due to the excessive and long lasting snow this winter, but they are getting there and A and I have been picking as many as we can to put up. I think we have about 2 more weeks of them and then we can move on to blueberries, and looking at the bushes we are going to have a bumper harvest this year!

For now, I am off to bed. Its been a fun but exhausting weekend. Have a great Monday everyone!

Thursday, August 23, 2012

Night at Nateekin

So you may be wondering where I've been in blogger's been awhile...but well, its summer here in the Aleutians and it is my favorite time of year. We've been out and about fishing, picking salmonberries, and I've been canning like crazy. But tonight....well tonight was gorgeous and we had the amazing opportunity to head out with a friend and his family to Nateekin (A bay here in Unalaska). 

The boat ride was great, and we had a chance to see some wildlife up close and personal.

Like this puffin.....

And a whole bunch of whales.... humpback I believe.

And a sea lion...I snapped this pic just as he dove under to grab a salmon!

We had a lot of fun playing on the beach and exploring while DH and his friend dished for salmon in the river.

I love this beautiful girl...and her goofy faces. Makes me smile every time!

I love this pic. So very cool!

DH and A, having a blast as usual.

Beautiful isn't it?

The boat we came over on.

Pink salmon hanging out with DH.

You can tell what a great time A was having. Look at that smile.

On the way back we ran into this colony of sea lions frolicking about. We watched them for quite a while. It was such fun.

I love living here, and I am sure you can tell why! Just my absolute favorite time of year. Busy, exhausting, but fun.

Drop me a comment and let me know what your up to this summer.

Night all!

Saturday, August 18, 2012

101 Ways to Cook Fish- #4 and #5- Teriyaki Halibut and Honey Ginger Glazed Salmon

Well I'm a little behind on posting 101 Ways to Cook Fish recipes...but I'll throw in 2 we had this week to try to make up for that.  I still have a few others to post as well, but that will have to wait till another night.

We actually had fish 4 times this past week. Last Saturday DH pan fried sea bass....I didn't get pics or a recipe from him on that one...but trust me, it was delicious. Monday I made Teriyaki Halibut, Tuesday was Honey Ginger Salmon, and Wednesday was a wonderful salmon and corn chowder. So even with that much fish, it's not getting old yet with all the ways I am finding to serve it.

Alright, on to the recipes...

Teriyaki Halibut

I large Halibut Fillet
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 tsp minced garlic
1/4 tsp ground ginger
1/2 tsp sugar
1 15oz can pineapple chunks- drained.

Whisk together soy sauce, pineapple juice, minced garlic, ginger, and sugar. Marinate halibut fillet for 30 mins. Remove fish from marinade and broil 5 minutes on each side until fish is close to being done (flakes easily with fork) Add pineapple chunks on top and broil and additional 2 minutes. 

 The second recipe I would like to share tonight is for Honey Ginger Glazed Salmon. This was a delicious and simple dish. So easy that I chose it for a night I had a migraine...hence the paper plates so DH right after dinner Dh could take A out fishing and I could lay down and rest.

Honey Ginger Glazed Salmon

1 salmon fillet
2 TBS soy sauce
1 tsp ground ginger
1 TBS white wine
1 TBS lemon juice
2 TBS honey (I used fireweed honey I made last year)
A dash of Salt and Pepper

4 TBS butter- melted
1/4 cup brown sugar

Whisk together soy sauce, ginger, white wine, lemon juice, honey, and salt and pepper together. Marinate salmon fillet in mixture for at least 2 hours. 
Bake at 375 for 15 minutes.
Prepare glaze by mixing melted butter and brown sugar. Spoon glaze over salmon and broil for 5 minutes. 

A wonderful, simple meal.

I hope your enjoying 101 Ways to Cook Fish as much as I am. Stay tuned for more delicious recipes :)

Tuesday, August 14, 2012

What we've been up to

 Just thought I'd post a quick little note about what we've been up to. Last week A and I both had horrible summer colds, but we still have managed to have fun and continue the fun this week. Dh and A went fishing while I was home nursing my cold and brought back fish to clean and organs to play with LOL.

 This weekend we managed to find just enough salmonberries to make a delicious cobbler. I threw a few frozen blueberries from last year in there too. I am hoping all the salmonberries will be ripening in about a week or so.

 We started our unit on Native Americans to kick off our American History unit. A and I made an Iroquois headdress with seagull feathers we picked up along the beach and she drew a picture of the longhouse in her journal. We've been having a lot of fun.

We spent this afternoon playing with squinkies and legos.
Then dad took A fishing with her new rod, and she caught this sucker entirely on her own. Dad was down the beach fishing himself when she cast out, yelled "I think I got a fish", and reeled it in. Such a proud moment for her.

Well that's what we've been up to. I have a couple of 101 fish recipes to post soon. I will try to get on tomorrow. For now I am off to bed. Good night all.