Pistachio Coffee Cake

 A quick and easy coffee cake with a color surprise -green and also a delicious aroma while baking. Our neighbor, Carol Motto, gave us the recipe after we had tasted hers and my grandchildren baked it one evening. The whole cake disappeared in one evening!

Preheat oven to 350 degrees Fahrenheit
Grease and flour bottom of 9 x 13 pyrex dish

Topping
1 cup sugar
2 teaspoons cinnamon            

1 cup chopped walnuts

Mix all of the above together and set aside. Do this first before making the batter.

Batter
1 box yellow cake mix
1 box pistachio instant pudding
1 cup oil
1 cup sour cream
4 eggs

Mix together and pour half of the batter into the Pyrex dish
Spread half of the topping over the batter in pan
Pour remaining batter in pan
Spread remaining topping over batter

Bake for 30 mins then reduce heat to 325 degrees Fahrenheit and bake an additional 10 minutes.
Check with toothpick.

Comfort Vegetable Soup

Following an upset stomach, as one eases back into regular food, this is especially gentle on the stomach, made with no oil or butter.
I was given a bunch of homegrown celery, so out of this grew a really delicious soup. A bit like Stone Soup.  I had carrots, regular celery, some beans, a cob of leftover corn, a can of kidney beans, a couple of potatoes, an onion and beef broth in a box.

Ingredients

1 onion chopped
3 potatoes cut into 2 inch pieces
4 carrots chopped
5 stalks celery chopped
1 corn on the cob cooked
1 large tomato chopped
3 cups beef broth

Directions

Chop all the above ingredients, cut off the corn on the cob, put in a large saucepan and add 3 cups beef broth. Make sure the vegetables are covered with liquid, add a teaspoon salt and a shake of pepper. Really you can use more or less vegetables, add water if needed. Cook covered on the stove till the vegetables are tender but not mushy.

Lemon Garlic Swordfish

 Lemon Garlic Swordfish
Inspired by Chewoutloud

This recipe is similar to my other swordfish recipe, but instead of parsley if calls for chopped chives. I think the chives hold up better than the parsley which tends to become mushy. This recipe serves 2 people.


Ingredients

Lemon Garlic Mixture
2 tablespoons salted butter, softened to room temperature
2 tablespoons fresh chopped chives (reserve 1 tablespoon for garnish)
3 tablespoons garlic cloves minced
1/4 tablespoon salt
1/4 tablespoon ground black pepper
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel

Swordfish
1 lb Swordfish steak 1 inch thick
2 tablespoons olive oil
Salt and ground pepper

Directions
Preheat oven to 400 degrees Fahrenheit with rack in middle
In a small pan combine all the ingredients for the lemon garlic mixture, stir and set aside.
Rinse the fish and pat dry with a paper towel. Sprinkle fish with salt and pepper on both sides.
In a large oven proof cast iron skillet, heat the olive oil over medium high heat.
Once oil is hot, add the swordfish to pan and let cook until browned on one side, approximately 3 minutes. Do not move the fish. Flip the fish over to the other side, turn the stove off and transfer pan into hot oven.
Let the fish roast for six minutes or just until the top is golden and center is just cooked through. Be careful not to overcook. While the fish is in the oven, cook small pan of prepared lemon garlic mixture over medium high heat, stirring constantly until melted and bubbly. Turn heat off and pour over the cooked fish, be sure to pour off any juices from the swordfish pan as well.
Serve with lemon wedges and garnish with reserved chopped chives.