I thought I’d share one of the easiest, healthiest, and relatively most dramatic ways to cook fish: steamed in individual paper packages, or as the french like to say en papillote.  This is a method as much as a recipe, so although I steamed my fish with grapefruit and tarragon, you might also consider tomato and basil; lemon, thyme and ginger; your favorite veggies and your favorite herbs…The possibilities are endless.  Below, I’ll give you an easy technique for folding your packages.  Once this is mastered, you can have deliciously steamed and flavored fish on the table in less than 30.  And it will be gone, I can promise, in less than 5.

Steamed Fish Fillets en Papillote

• 4 fresh fish fillets (for 4 servings), cod and tilapia work well.
• 3 green onions, thinly sliced
• Zest of 1/4 grapefruit
• Segments from that same grapefruit
• 1/4 cup coarsely chopped fresh tarragon
• 4 pats of butter

Oven preheated to 425

To start, cut 4 nice big pieces of parchment paper off your roll, each should be around 24 x 16 inches.
Fold each sheet in half and, in a throwback to your kindergarten days, cut out a half-heart shape as large as your paper, as though you were making a valentine.
Unfold your hearts and lay them out flat.

Put all of the ingredients in the center of one side of the heart and fold the remaining side over.
Starting at the top of your half heart, begin crimping the edges down, making sure they overlap, by folding one piece of the edge over and creasing firmly.  Moving along the outside of the heart, continue folding and overlapping, making sure that your folds overlap by about half.
Once you reach the bottom of your heart, twist the point and fold it under so that all of your crimping will stay in place.

Move your packets onto a baking sheet and bake for 10-12 minutes.  The paper should puff and brown.  Remove the packets from the oven, cut them open and you’re all set to enjoy a healthy and flavorful meal!

Andrea can be found experimenting in her kitchen at her blog, Cooking Books.

Ready? Here we go. Six meals are included in the plan leaving one night for what I refer to as CORN or Clean Out the Refrigerator Night.

You’re giddy, don’t worry it happens to the best of us. Leftovers from the first night in this week’s plan are given an overhaul and served on night three. This week’s plan also includes one meatless option. Rotating a meatless or vegetarian meal into your menu plan is a fairly painless way to shrink the grocery budget.

1. Beef shoulder roast, pan roasted vegetables, baked potatoes
Never baked a potato? It’s simple, just scrub, rub with a little olive oil, sprinkle with salt and pepper, and prick with a fork. Place on a baking sheet or oven proof dish and bake for at least 1 hour at 400, they’ll need just a little longer at 350. When the roast is done crank the oven up and put in the vegetables, by the time the roast is cut and ready to serve they’ll be done.

2. Eggplant parmigiana over spaghetti with marinara, Caesar Salad
I totally cheat and use bagged Caesar, if you feel industrious feel free to buy and shred your own Romaine lettuce. If you are in a huge hurry, use a jarred sauce. I won’t tell.

3. Beef and cheddar melts on hoagie rolls, steamed broccoli (or serve raw with ranch for dipping)

Beef and Cheddar Hoagie

If you have time, you can make your own rolls, otherwise just grab a pack from the bakery section. Cut hoagie rolls in half and toast under the broiler. Add thin slices of the leftover beef shoulder to each half of the hoagie roll, cover with cheese and place back under the broiler until melty, gooey, and delicious. Serve.

4. Chicken bog, cornbread, collards

Chicken bog is nothing more than a simple jambalaya type dish, don’t be intimidated and don’t forget to pass the hot sauce.

5. Taco Night, refried beans, fried green corn
Brown the meat, season with taco seasoning, and load up the shells with your family’s favorites.

6. It’s brinner time! That’s breakfast for dinner, this week, let’s try French Toast, fresh fruit, and yogurt

If you don’t have apple cider, just use milk, eggs, and cinnamon. If you can make grilled cheese, you’ve got French toast in the bag. Just dip the bread in your egg / milk mixture until well coated but not falling apart and then fry until golden brown.

The shopping list does not include basic pantry items such as flour and sugar, but does include all the spices, as most people keep spices based on their regional and ethnic traditions. Don’t be scared to substitute and remember many of the dry goods and cheeses will not have to be purchased every week. Simply cross off the items you have on hand and purchase amounts apprporiate to the size and appetite of your family. The linked recipes feed families of 4 - 6 with small amounts of leftovers.

If you are fairly new to cooking, your grocery bill will drop significantly once your pantry is stocked with the basic spices and dry goods.

Dairy Case and Products
Butter
Cheddar (potato topping & taco topping)
Eggs
Milk
Yogurt
Sour cream (optional for your baked potatoes and tacos)

Dry Goods:

Bread
Bread crumbs
2 (28oz) cans crushed tomatoes
2 (14.5oz) cans diced tomatoes
Hoagie rolls
Parmesan Cheese
Refried beans
Rice
Spaghetti noodles
Taco shells or flour tortillas

Freezer:
Broccoli
Corn

Meat:
Beef Shoulder Roast
3-5 lbs chicken bone in chicken parts (or one whole chicken cut up)
2lbs sausage (smoked beef, kielbasa or even smoked turkey)
Ground Beef or Turkey

Miscellaneous:
Red wine, any drinkable variety will do. If you avoid alcohol for religious or other purposes, substitute beef stock.

Produce:
Baking potatoes
Collards
Eggplant
Garlic
Onion
Parsley (optional)
Vegetables for roasting, your choice (ex turnips, parsnips, carrots, celery, sweet potato, cauliflower)
Taco toppings (lettuce, tomato, avocado it’s up to you)

Spices and condiments:

Bay leaves
Italian seasoning
Garlic Powder
Lawry’s Seasoned Salt
Red Pepper (optional)
Taco Seasoning
Worcestershire

Heather can also be found sharing more domestic time saving tips, tricks and recipes at <a href=”http://www.home-ec101.com”>Home Ec 101</a>

October, November and December are sweet months.

Everywhere you turn there is sugar practically being forced down your throat.  Well…who cares? Live it up before you put the famous “lose weight” on your New Years resolutions, yet again.

Now…there are sweet things and there are SWEET things. Not all sweet things are created equal, so if you are worried about sweets,  focus on eating homemade sweet things instead of processed candy.

For a sweet fix I opt for good homemade cookies. Especially when the recipe is easy to make like the one below.

Enjoy… and happy stretching your stomach these next two weeks to prep for Thanksgiving, the meal of all meals.

SUGAR AND SPICE COOKIES

• 1/2 cup vegetable shortening
• 1/2 cup granulated sugar
• 1 egg
• 1 Tablespoon honey
• 1 cup flour
• 1 teaspoon baking soda
• a pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

1. preheat over to 375*
2. grease the cookie sheets
3. cream shortening and sugar together in a large bowl
4. add the egg to the creamed mixture
5. add the honey and stir everything together. set the bowl aside
6. sift the flour, baking soda, the salt and the three spices into a bowl
7. pour the sifted ingredients into the molasses mixture; stir until all the flour is mixed in
8. scoop out a spoon full of batter and then push the batter onto the cookie sheet (these cookies spread, so leave plenty of room around each cookie)
9. bake for 10 minutes
10. cool cookies on a wire rack

Damaris can be found blogging about food and cooking related yumminess at her blog: Within The Corners of My Kitchen

photo originally uploaded by Cathy

The Pilgrims would be jealous if they had any idea how easily you can whip up this fabulous Two Ingredient Pumpkin Cake with Apple Cider Glaze. I nearly shorted out my keyboard when this popped up in my reader on the delightfully talented Cathy’s blog, Noble Pig.

If you’re looking for something a bit different to bring to Thanksgiving this year or you just want to wow your friends and family with your superb culinary skills then you need to pop on over and get the recipe and the rest of the story about this suprisingly easy and delicious dessert.

I see this on my table in the near future!

Rachel is a mom of two tarnished halo wearing little heathens darlings who try her patience and bless her very existence. She can be found blogging about kids, marriage, food and other braingasms at her blog A Southern Fairytale

Though this recipe does take some time to set in the refrigerator, it hardly takes any time at all to whip up.  Making this a perfect light dessert when you don’t have a lot of prep time available.

Ingredients:

• 2 cups cold milk
• 2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
• 1 tablespoon lemon juice
• 1 Graham Cracker Pie Crust (6 oz)
• 1 tub (8 oz) Cool Whip, thawed

Directions:

1. Pour milk into large bowl.
2. Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)
3. Spread 1 and 1/2 cups of the pudding mixture onto the bottom of the crust, and then set it aside.
4. Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
5. Top with the remaining Cool Whip that is still in the tub.
6. Refrigerate for at least four hours or until set.

Garnish with lemon peel, if desired.

Store leftover pie in the refrigerator.

Do you have a favorite, go to dessert that is quick to whip up?  We’d love to hear about it!

Angie can be found writing at Many Little Blessings, where she muses on family, faith, household management, and trying to live a more content life.

photo by Miss Muffin