Thursday, September 18, 2014

Stir-Fry with Chicken, Peppers and Broccoli

We enjoy eating stir-fry and we make it relatively frequently. This is one of the better and quicker stir-fry recipes.

two skinless chicken breasts, cut up into bite size pieces
2 red or orange bell peppers
3 cups of broccoli florets
1-2 cloves of minced garlic
2 teaspoons of minced ginger
2 teaspoons of minced green onion bottoms
stir-fry mix of frozen veggies
peanut oil
1/4 cup soy sauce
2 teaspoons of sesame oil
3/4 cup of chicken stock
4 teaspoons of cornstarch slurry


Prepare all ingredients ahead of time and put them into separate bowls: cut up the chicken, julienne peppers, mince garlic, ginger, and green onions. Also measure soy sauce, sesame oil, chicken stock, and cornstarch slurry.

Turn on the stove to high and let it heat up. In the meantime pour some peanut oil into the wok and ensure it is entirely coated with oil. Set the wok on the stove and once the oil starts to smoke, quickly add the garlic, ginger, green onions and chicken.

Stir continuously until the chicken in lightly browned, about 3 minutes.

Add the peppers and stir for another minute. Add the broccoli and stir for another minute. Add the soy sauce and sesame oil and cook for 30 seconds. Add the chicken stock, and slurry. Cook at a boil for 2 to 3 minutes.

Serve over steamed rice.


Monday, September 15, 2014

Marinated Steelhead Trout with Baked Potatoes

Here is another recipe with the fresh steelhead trouts that my dad caught in Michigan.  This time, I marinated the fillets in olive oil, garlic and herbs, and baked it.  I served it with baked potatoes.  This is one of my favorite ways to prepare salmon and steelhead trout.


  • 2 cloves of garlic, minced
  • 6 tablespoons of olive oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of salt (I used about 1/2 teaspoon this time)
  • 1 teaspoon of pepper
  • 1 tablespoon of lemon juice
  • 1 tablespoon of parsley, chopped
  • 2 (6 oz) fillets of steelhead trout (or salmon)
  • your favorite baking potatoes (I used potato medley from Trader Joe's), sliced into wedges

  • In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley
  • Place fish fillets in the bowl to marinate, cover with plastic wrap and place in refrigerator for about 1 hour, turning occasionally 
  • In the meantime, prepare potatoes by adding olive oil and herbs and mixing well
  • Preheat oven to 375 F 
  • You can start baking potatoes in the meantime, or at the same time the fillets are baking
  • After marinating the fillets, place them in aluminum foil, cover with marinade and seal well
  • Place in a glass baking dish and bake 35-40 minutes, until easily flaked with a fork
  • Bake potatoes until browned
  • After everything is done, let cool and serve with your favorite wine

Prijatno!  Enjoy!

Tuesday, September 9, 2014

Fish "Brodet" (Croatian Fish Stew) with Polenta

Brodet reminds me of the time when I lived in Zadar, Croatia.  Zadar is a beautiful historical city on the Adriatic coast and the climate there is Mediterranean.  The cuisine uses fresh seafood and is very similar to Italian food.  Brodet is a fish stew that is very often made in Dalmatia (Croatian Adriatic coast) and it is often served with polenta.  Since I had some fresh Steelhead Trout fillets that my dad caught in Michigan, I decided to use it for this recipe and I was very happy with the results.


  • 2-3 pounds of fish fillets (in this case Steelhead Trout)
  • 3 tablespoons of olive oil or to taste
  • 5 cloves of garlic, minced
  • 2-3 fresh tomatoes (about 1 1/2 cups), chopped
  • 2 medium onions, chopped
  • 3/4 cup of dry wine
  • 1 tablespoon of chopped fresh parsley
  • celery leaf, chopped (optional)
  • 1 bay leaf
  • rosemary (to taste)
  • 1 squeezed lemon
  • 1 tablespoon of red wine vinegar
  • salt & pepper to taste
  • polenta

  • Cook polenta according to instructions on the box and let cool when done

  • Clean and wash fish fillets and slice into smaller pieces

Place fish pieces in a bowl, add salt, pepper, and lemon juice (or vinegar), mix and leave to marinate for a few minutes while preparing the rest

  • Saute garlic in olive oil for about a minute 
  • Add chopped onions and saute until fragrant
  • Add chopped tomatoes and seasonings, chopped parsley, celery and bay leaf
  • Add the marinated fish and saute for a few minutes
  • Add wine, a little bit of water, wine vinegar, salt and pepper and keep cooking 
  • The liquid should barely cover the fish slices 
  • Cook for about 20 minutes covered on low/medium heat
  • Do not mix, just shake the pot from time to time so that fish pieces do not stick
  • The polenta should now be cool and hardened and can be sliced into pieces and served with Brodet

Prijatno!  Enjoy!