Tuesday, January 27, 2009

I'm here to Cure Your Hatred of Fish (or Make You Love it More)

Actually...I've cured my own. I hope this recipe helps any of you fellow "fish haters," too. As a side note, I am really learning what it means to cook...it's all about experimentation, taking inspiration all around you and making it your own. Cooking is so much more creative than baking. /end side note.

I did this with tilapia, but I am convinced that it will work on almost any kind of fish. I'm trying it on salmon next.

Danielle's Ginger Soy "I Hate Fish" Miracle Glaze
3 T  Honey
1 T Soy
1 T Fresh Ginger
2  Fish Filets

Shallow baking dish (you want something that fits the fish well...I used a pie plate)
Aluminum foil
Small bowl
Pastry Brush (optional)


  1. Heat oven to 375.
  2. Rinse fish in cold water and pat dry (it needs to be dry so the glaze will stick). Set aside.
  3. Peel the ginger with a veggie peeler and run it over a microplane grater (a garlic press works, too)*
  4. In small bowl, combine honey, soy and ginger. Mix with a fork.
  5. Spray pan with nonstick spray and place the fish in.
  6. Brush a little bit of glaze over each fish (just so it covers it a bit) and cover pan with foil.
  7. Bake for 5- minutes.
  8. Remove foil and turn oven up to 400.
  9. Brush on the rest of the glaze (it's ok if it falls off into the pan).
  10. Bake for about 5 minutes more.
  11. Love fish.

Make some extra glaze and pour it over steamed broccoli on the side. Wow.

*if you stick a fork in the ginger and run it back and forth over the grater, you will protect your fingers.

Monday, January 26, 2009

Sometimes There are Things that You Just Can't Get Out of Your Head

This weekend, Derek talked about the story of David and Goliath. It was a great sermon. The David and Goliath part didn't get me, though. What got me was rhinos...of all things...rhinos. Did you know that a group of rhinos is called a "crash?" Also, they are unable to see past 30 feet, and can run 30 mph. Not a good combo (and, thus the name). Think about that reality for a second.

Here's what I can't escape:

"When we're running, all that thing at 31 feet needs to know is that we're coming, and it better get out of the way."


Friday, January 23, 2009

Saturday, January 17, 2009

New Kitchen Workspace

Originally uploaded by DanielleSuzanne
Rodney Snyder, Kelly's dad, made this workspace for me. I asked him to keep it plain and simple and just make it sturdy. He did an incredible job. It's going to change how I work in the kitchen. With eating at home more, having extra work surfaces makes all the difference.

Friday, January 16, 2009


Dave and I decided that we needed some basic, white, everyday dishes (like Ina has). So, we used some of our Christmas money to get that taken care of. We also used a gift card from the Lundberg family to buy new glasses.

Last week, Bernie (our Director of Operations) offered me his wife's Noritake china set. She was a dear woman who passed away a few years ago. I didn't get to know her too well, but I know Bernie, and I love him. I was so honored that he asked me. To top it all off, the pattern is awesome. I love it. It's perfect, and I found a place online where I can add to the set if I want.

So, not that you care, but we're on dish overload.

Wednesday, January 14, 2009

Hong Kong-Style Beef with Udon Noodles

This is really for Molly , but all of you will appreciate it. Especially if you like fresh ginger. Give it a try. It's super easy.

SERVES 4   ACTIVE TIME: 20 min    TOTAL TIME: 25 min 
1   lb Beef Sirloin Strips for Stir Fry
3   Tbsp water
1 1/2   Tbsp cornstarch
2   pkgs (6.98 oz each) Myojo Instant Japanese-Style Udon Noodles (probably in the international foods section of your store)
2   Tbsp oyster sauce
1   Tbsp Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce (I've used regular soy, and that's just fine)
1   Tbsp sugar
1   pkg (8 oz) Bean Sprouts
1   bunch green onions, trimmed, cut in thin strips 2-2 1/2 inches long (about 1 cup)
2   Tbsp Vegetable Oil
2   Tbsp fresh ginger root, peeled, sliced thin
1/2   large onion, peeled, 1/4-inch slices (about 1 cup)
  1. Place beef in small bowl. Add water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces.
  2. Loosen noodles by hand; set aside.
  3. Mix oyster sauce, soy sauce, and sugar in small bowl; set aside.
  4. Blanch sprouts and green onion in large pot of boiling salted water 5 seconds; drain and set aside.
  5. Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add beef, ginger, and onion slices. Stir fry 3-4 min. Add noodles; stir fry about 1 min. Add sauce; stir fry 30 seconds, until heated through. Add sprouts and green onions to pan. Stir fry briefly to heat through and blend. Serve. 

My Variations/tips:
  • I add about 8 oz. of sugar snap peas (blanch them in the boiling water for about 30 secs)
  • I usually take out the green onion because I don't think it adds much, as for the other onion, you're going for very thin slices.
  • I also double the sauce recipe because I like it better with more liquid
  • I grate the ginger and add a Tbsp, instead of slicing it.
  • Do all of the prep before you start cooking. The actual cooking process is 7 minutes tops.
  • Don't second guess the cooking times. It's correct.
  • Don't do this with chicken, it can't stand up to the flavor.

(via wegmans  )

(p.s. I am going to LOVE American Idol this year)

Thursday, January 8, 2009


Dave and I just got back from a wonderful trip to Minneapolis. I'm serious, if he could catch me at the right moment after trips like this, I would move in a heartbeat. I love that family so much it hurts.
(Minneapolis Public Library)