Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Seafood Ravioli

I am really into making the soaked whole wheat macaroni lately.  It does take a little time (more than opening a box, that’s for sure!) but it isn’t hard.  I have to get better at the texture, though.  Sometimes it is too doughy, sometimes it is too soft.  I am having trouble getting it al dente, which is how we like it.  The texture was the biggest stumbling block with this ravioli.  I am open to suggestions!!!  
Anyway, the flavor of everything else was great.  I wanted to make the filling with clams, but we didn’t have any.  So, I sauteed some shrimp in butter and olive oil.
When they were done, I toasted up some bread and crumbled it in the pan with more butter, a can of anchovies, and some garlic.
I put the shrimp and the breadcrumb mix in the food processor with an egg and some parsley.  
Once this was done, I rolled out the dough.
Then, I spooned the mixture on.
I covered the raviolis, pressed the air out, and sealed them.
 To go with it, I sauteed some spinach in lemon and LOTS of butter.
 I forgot to take a picture of the raviolis topped with the lemon-butter spinach, but I did snap a picture of the raviolis John fried in coconut oil!
We enjoyed the Macaroni Monday meal with an arugula tomato salad with balsamic vinaigrette and shaved Parmesan cheese!
The whole thing wouldn’t have taken too long, but, as always, I get easily distracted!


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Cheesey-Creamy Shrimp and Veggie Dish

I didn’t put the names of the veggies used in this dish into the title on purpose.  It is a yummy meal or side dish and could be made with a variety of vegetables and I didn’t want anyone to write it off because I chose to make it with turnips.  For many people (including my father… sorry Dad!), turnips constitute an automatic no-go.  I beg you to try the recipe anyway, changing the veggies if need be.  If you can, though, try the turnips.  You can’t even really tell they are turnips!
On to the recipe…
First, I chopped up carrots and turnips and simmered them in a little chicken broth to make them nice and soft.
I took them out of the pan and set them aside while I did the next step.  I sauteed onion and celery in butter until tender.  
I set THAT aside and sauteed shrimp in butter.
When they were ready, I added in the celery and onion mix along with a little flour, salt, and pepper.
When it was mixed together, I added in about a cup and a half of milk and the broth the root veggies cooked in to the pan.
I cooked it down until it was nice and thick.
When it was thick enough to coat the spoon, I shredded in lots and lots of cheddar cheese.
Topped with a little fresh parsley, this was so tasty and filling.  I would DEFINITELY make it again.
This post was shared on Fat Tuesday!


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Fish Cake Salad

We try to eat seafood at least once each week.  It is usually a simple baked fish.  Sometimes it is a shrimp stir-fry or clams with macaroni.  I have been wanting to try something different, so this time I was aiming for fish burgers.  But I didn’t have burger buns… so…. I put it on a salad!
To make the burgers, I baked up a white, somewhat flaky fish.
When it was cooked, I broke it up and mixed it with bread crumbs, egg, celery, onions, and whatever herbs I had on hand. 
I shaped them into patties and fried them in coconut oil.
In the meantime, I boiled up some beets for the salad.  When they were cool, I sliced them up.
I stumbled upon some walnuts when I cleaned out the freezer, so I toasted them up.
The rest of the salad was arugula, cranberry-cinnamon goat cheese with balsamic vinegar and olive oil.  
When the fish cakes were crispy, I put them on the salad.  It was one of my best ideas yet!
This post was shared on Fight Back Friday!


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Macaroni Monday: Spinach, Shrimp, and Beans

Happy Monday!  This Macaroni Monday recipe is quick and easy.  
1.  Melt butter in pan
2.  Cook shrimp in butter and garlic
3.  Add more butter and garlic (roasted if you have any lying around)
4.  Add spinach
5.  Add beans
6.  Put shrimp back in and season as desired (I just used some sea salt and butter)
7.  Serve over macaroni (or rice… or quinoa… or anything, really) and enjoy!
This post was shared with the Hearth and Soul Hop!


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Taste of Yum (John Style)

I always show you what I cook, but I rarely share John’s recipes… mostly because he doesn’t like me to take pictures while he is cooking.  Regardless, I snap away at the finished meals.  
By snap away, I mean quickly grab a photo before he notices.  
Some of John’s recent creations:
Pizza with vodka sauce and raw milk cheddar (with cookies on the side)
Hake and balsamic roasted asparagus
Sardine, tomato, cheese, and other stuff salad
Lacto-Fermented Daikon Radishes
I need to get better at snapping pictures of things that he cooks.  I mean, he is in charge of dinner on Thursdays, and all meals on the weekends.  I help out, but he is the boss.  Everything he makes is really tasty, and I want to share it with you!


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Super Easy, Fast and Yummy Veggie Side

Here at Crest Cottage we tend to food shop once every 2 weeks.  This is fine for most things because we cook so much from scratch.  The only thing we haven’t been able to master is getting our produce to last 2 full weeks.  Trying to balance the items on sale with the items that will last that long, all while staying under budget, is challenging.  We tend to supplement our fresh produce with frozen toward the end of that second week.  This week, I came up with this CRAZY easy veggie side to have with our salmon.  Check it out!
First, I toasted some slivered almonds in a pan.  
When they were brown, I added in a box of frozen succotash and a box of frozen peas to defrost.  
When they were warm, I added in some brown rice I had made before (I always make extra to have on hand for the week), the juice of 3 small lemons, and sea salt.
When it was all warmed through, it was served with salmon.
It was that easy!  Minimal effort, maximum taste.  John even went back for seconds of the side dish!  He never does that!!!  He couldn’t believe that it was just lemon juice and salt.  WIN!

This post was featured on Midnight Maniac’s Meatless Monday!


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New England Clam Chowder

John loves soup and I don’t make it all that much.  As winter starts to wind down, I figured I better start soupin’ it up!  The first?  New England Clam Chowder.
I love this soup.  It is probably my favorite kind of soup, but I have always been too scared to try and make it myself.  You know what?  That is silly!  It was really easy to make.  I combined a whole bunch of recipes to create this. 
First, I sauteed some onions and garlic in bacon grease.  Our house smelled amazing.  
I added in carrots, celery, and potatoes and let it all saute.  
When it was all bacon-ey, I added 2 cans of clams with the liquid. 
When THAT was warm, I covered it with raw milk and some grass-fed butter.  
It warmed up pretty quickly, and I watched it to make sure it didn’t boil.  It was so good!  I could have used some cream, but I only had a little on the top of the milk on hand.  This is definitely going in our meal rotation!

This post was featured on the Hearth and Soul Bloghop and Real Food Wednesday with Kelly the Kitchen Kop!