Thank you. I don't stage them. Usually I'm just hovering over my plate with the camera in one hand and hit the button because something else is near burning on the stove.
I haven't had flounder forever! Yummmmm!
Such a delicious fish and not one you'll get in AZ unless you go someplace like Red Lobster or are lucky enough to find frozen fillets. Lots of tilapia which I don't mind and cod. Salmon and tuna galore here. Once in a while they'll have whole trout which I enjoy (bony thing though). Once spring is really underway I'll check out more of the seafood at the counter again and see what's there. I usually get tunnel vision and zoom in on the meat.
AG'S SOUP OF THE DAY
Beef Noodle (recipe from an old Taste of Home recipe I had) What's in the parentheses are things I changed /substituted over time to just make it more healthy.
Ingredients:
2 cups onion; diced
1 1/2 cup celery; diced
1 cup carrot; diced
3 tablespoons garlic; minced
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 Tablespoons (extra virgin olive) oil
1/4 cup dry red wine (or Madeira)
6 cups beef broth (can use low sodium)
2 Tablespoons Worcestershire sauce
1 Tablespoon (low sodium) soy sauce
1 Pound top sirloin; cut into 1/2 inch cubes
scant 3 cups (approx. 6 ounces) dry egg noodles
2 Tablespoons butter (unsalted)
2 Tablespoons all purpose flour
2 Tablespoons tomato paste
1/2 cup chopped fresh parsley
Instructions:
1. In large pot or Dutch oven heat the olive oil on medium. Saute the onion, celery, and carrot for 8 minutes. Add the garlic, pepper, thyme, oregano and basil for 2 minutes.
2. Deglaze the pot with the red wine and simmer until nearly evaporated. Increase heat to medium-high and stir in the broth, Worcestershire, and soy sauce.
3. Bring to a boil and add your beef. Reduce heat and simmer 10-12 minutes. Stir in the egg noodles and cook for 5 minutes.
4. Melt butter in a small sauce pan and then whisk in the flour and tomato paste and cook this for 2 minutes on medium-low heat.
5. Add 1 cup of liquid from the soup to the butter mixture and whisk until smooth and the tomato paste-flour is dissolved into the liquid and no lumps are there.
6. Pour the small sauce pan of liquid back into the main pot of soup. Increase the heat to medium-high and boil. Let simmer until the soup thickens and the noodles are tender and meat fully cooked; approximately 2-5 minutes.
7. Stir the parsley in just before serving.
ENJOY!
Makes about 9 cups
per 1 cup 238 calories
8G fat
22G carbs
2 G fiber
15G protein
