Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, September 7, 2010

Leftover oranges spice up seafood recipe--company fare that takes only minutes to fix

Leave it to that great source of recipe ideas--Sam's Club--and a couple of leftover oranges from our son's citrus grove to provide an absolutely fabulous dinner of fish, that menu item we're supposed to eat in limitless supply.

Sam's Club doesn't always spring to the brain when I'm thinking of places to turn up good recipes, but a card that accompanied a recent Sam's mailing featured the how-to for Pistachio-Orange Tilapia. It called for two oranges, peeled and chopped.

Believe it or not, the produce bin of my refrigerator still had two oranges left over from an early spring visit to our son's house in Arizona. I've already blogged about how his back yard contains a citrus garden that, like many other locations in Phoenix, has abundant and gigantic oranges, lemons, and grapefruit.

Two oranges that I brought home with me were in their last stages of existence, but when I peeled them, they were still viable--just perfect for this recipe. My produce bin also contained an almost-unused bag of fresh spinach. Here I go, I thought, as I happily began to chop.

Adding a few pistachios contributed to the heart-healthiness of the dish. The Sam's recipe called for purchasing tilapia fillets that were pre-seasoned and packaged with the tilapia brand's own seasoning. Since the sodium content of pre-seasoned meat items sometimes can be high, however, I preferred to buy the tilapia unseasoned and add my own from salt-free Mrs. Dash (I used the lemon-pepper variety).

In the end my Pistachio-Orange Tilapia looked just like the one on the front of the Sam's recipe card, helped clean out my fridge (always a goal), and checked off another item my summer must-cook list. It was wonderful--and definitely no slouch if you need to serve it for company.

Pistachio-Orange Tilapia

4 tilapia fillets
2 tablespoons olive oil
salt-free seasoning
3 tablespoons pistachios, chopped
2 oranges, peeled and chopped
4 cups fresh baby spinach
2 ounces white cooking wine

Heat olive oil in skillet over medium heat. Sprinkle salt-free seasoning onto tilapia on both sides of the fillet. Place fillets in skillet. Saute for 3 minutes on each side and place on serving plates. Add pistachios, oranges, and spinach to the skillet. Add white cooking wine. Stir well. Place cover on skillet and allow mixture to sit for 3 minutes. Spoon spinach mixture over fish fillets. Serves 4.

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