Make it a Meal

4b. Oven-baked fish

You can turn your oven-baked fish entree into a compplete meal by choosing one or more foods from the following categories. On the foods that have a * beside them, click on the name for the recipe below.

Vegetable Bread Fruit (may be the dessert)
Garden salad* Breadsticks* Broiled peaches*
Potatoes and dip* Dinner rolls* Banana bread*
Vegetable soup* Fruit crisp*

 

Garden salad

Supplies

Instructions

  1. Wash the salad greens using a large saucepan full of water. Make sure you remove all sand and grit. Drain salad greens in a colander. Arrange between kitchen or paper towels to dry. After they are dry, tear each salad green to desired size and then place in a medium size serving bowl.
  2. Rinse radishes under cold water. Pat dry. Place radishes on a cutting board and cut off the ends. Then cut each radish in half and place the halves in the serving bowl.
  3. Use a vegetable peeler and peel the skin off the cucumber. Then cut in half. Place each half cut side down and slice into thin slices. Add to the serving bowl.
  4. Toss to mix salad greens, radishes, and cucmbers.
  5. Prepare variations and add to the serving bowl.
  6. Add salad dressing and toss salad to evenly coat greens and vegetables.
  7. Serve salad.

 

Potatoes and dip

Supplies

Instructions

  1. Set oven to 375°F.
  2. Set the potatoes in a roasting pan. Be sure to prick each one with a fork.
  3. Cook for 45 minutes at 375°F or until tender. Let cool just until cool enough to touch.
  4. While warm, cut each potato into quarters lengthwise. You may have to hold the potato using a dishtowel if the potato is too hot.
  5. Scoop out some of the center of each quarter with a spoon. Then put the skins back into the roasting pan.
  6. Brush the skins with oil and sprinkle salt over them. Cook for 30-40 minutes at 375°F or until they are brown and crisp. While they are baking, you may need to brush them occasionally with oil .
  7. Also, while the skins are baking, prepare the dip. Put the mayonnaise, yogurt, curry paste, and 1 tablespoon cilantro into a small bowl. Mix until well blended. Allow dip to stand 30-40 minutes for flavor to develop.
  8. Transfer the dip into a serving bowl and arrange the skins on a serving plate. Add the remaining cilantro to the top of the dip. Serve.

 

Vegetable soup

Supplies

Instructions

  1. Measure 2 2/3 cups of beef or chicken broth. Pour into a medium size saucepan.
  2. Add vegetable juice to broth. Place over high heat and bring to boil.
  3. Add sliced vegetables and thyme. Continue stirring using a wooden spoon.
  4. When mixture begins to boil, reduce heat to low. Let simmer for 15 minutes.
  5. While it is simmering, drain the kidney beans using a strainer. Then rinse beans with cold water. Set aside.
  6. Prepare the macaroni in a small saucepan according to manufacturer's instructions. When fully cooked, drain macaroni.
  7. When the soup mixture is done simmering, add the macaroni and kidney beans. Stir and cook for 5 minutes or until very hot.
  8. Transfer to serving dish and serve with crackers or bread.

 

Breadsticks

Supplies

Instructions

  1. Combine 1 cup of flour, yeast, and salt in a large bowl.
  2. In a medium size bowl, combine warm water, oil, sugar, and egg yolk. When well mixed, add to flour mixture.
  3. Beat with an electric mixture on low to medium speed for 30 seconds. You may need to scrape the sides of the bowl. Beat on high speed for 3 minutes.
  4. Use a wooden spoon and stir in as much as the remaining flour as you can.
  5. Place dough on a lightly floured large cutting board or countertop.
  6. Knead in enough flour to make the dough soft. NOTE: For kneading instructions, see Level C, page 30. Knead for 8 - 10 minutes.
  7. Form kneaded dough into a ball. Place dough ball in a large greased bowl. Cover with a towel and set in a warm place for one hour.
  8. Uncover dough ball, place back on the floured area and punch dough down to remove air bubbles. Cover and let sit for 10 minutes.
  9. Grease a baking sheet.
  10. Divide the dough in half. Then divide each half into 8 pieces.
  11. On a floured cutting board or countertop, roll each piece into a 12-inch-long rope for crispy breadsticks or 6- to 8-inch-long rope for thick, chewy sticks.
  12. Place the breadsticks 2 inches apart on greased baking sheet.
  13. Cover and let rise for 45 minutes.
  14. Set oven to 425°F.
  15. Beat together egg white and 1 tablespoon water in a small bowl until bubbly.
  16. Brush mixture over breadsticks and sprinkle with your choice of topping.
  17. Bake at 425°F for 10 minutes or until golden brown.
  18. When done, remove from baking sheet and cool on wire rack. Enjoy!

 

Dinner rolls

Supplies

Instructions

  1. In a large mixing bowl combine 2 cups of the flour and the yeast. Mix well. Set aside.
  2. In a medium saucepan, combine milk, sugar, butter, and salt. Place over medium heat and continue to stir until butter is almost melted.
  3. Add the mixture in the saucepan to the flour/yeast mixture. Add the beaten eggs to this mixture.
  4. Beat with an electric mixer on low to medium speed for 30 seconds. You may need to scrape the sides of the bowl. Continue beating on high speed for 3 minutes.
  5. Next, use a wooden spoon and stir in as much flour as you can.
  6. Place dough on a lightly floured large cutting board or countertop.
  7. Knead in enough flour to make the dough soft. NOTE: For kneading instructions, see Level C, page 30. Knead for 8 - 10 minutes.
  8. Form kneaded dough into a ball. Place dough ball in a large greased bowl. Cover with a towel and set in a warm place for one hour.
  9. Uncover dough ball, place back on the floured area and punch dough down to remove air bubbles. Divide the dough in half. Cover each half and let sit for 10 minutes.
  10. Preheat oven to 375°F.
  11. For Parker House Rolls: Lightly grease a baking sheet.
  12. For Cloverleaf Rolls: Lightly grease a muffin pan. Be sure to grease the bottom and sides of the cups.
  13. For Parker House Rolls: Place dough on a lightly floured large cutting board or countertop. Roll each dough portion to 1/4-inch thickness. Use a floured 2 1/2-inch round cutter and cut dough into circles. Brush each circle with melted butter or margarine. Use the dull edge of a table knife and make an off center crease in each circle. Then fold each round along the crease with the large half on top. Press the folded edge down firmly. Place each rolls 2 to 3 inches apart on a greased baking sheet.
  14. For Cloverleaf Rolls: Divide each dough portion into 36 pieces. Shape each piece into a ball. Pull the edges under so that the top of the ball is smooth. Place 3 balls in each greased muffin cup smooth sides up.
  15. Bake both varities of rolls at 375°F for 12 to 15 minutes or until golden brown. When done, remove from pan and cool on wire racks.

 

Broiled peaches

Supplies

Instructions

  1. Save a few raspberries for decoration, then put the rest in a blender.
  2. Add confectioner's flour to the blender. Blend until smooth.
  3. Prepare the peaches by cutting around each one lengthwise, then twisting the fruit. Scoop out and remove the pit.
  4. Arrange each peach cut side up on a broiler pan.
  5. Preheat the broiler.
  6. Put 1 tablespoon of mascarpone cheese in the center of each peach.
  7. Sprinkle the sugar over each of the peaches.
  8. Broil under medium heat until the cheese and sugar are melted.
  9. Prepare dessert plates with the raspberry sauce. Place broiled peaches in raspberry sauce and decorate with raspberries.

 

Banana bread

Supplies

Instructions

  1. Set oven to 350°F.
  2. Spray a 9x5-inch loaf pan with nonstick cooking spray.
  3. Rinse orange with cold water. Pat dry.
  4. Place a piece of wax paper on a cutting board. Place a grater on the wax paper.
  5. Carefully rub the orange along the medium size holes in the grater. Do this slowly and carefully. Rub only the orange peel, not the white pith beneath the peel. Grate enough peel to measure 1 teaspoon.
  6. Peel the skins off of the bananas and place them into a small bowl. Use a fork and mash the bananas until they are smooth.
  7. Combine flour, whole wheat flour, baking powder, and salt into another large bowl. Stir with a wooden spoon until well combined. Set aside.
  8. Place the butter and sugar into a large bowl. Beat with an electric mixer on low speed until well blended and creamy.
  9. Add eggs and grated orange peel to the butter and sugar mixture. Beat with an electric mixer on low speed until well blended and creamy.
  10. Add the mashed bananas and again beat until well blended.
  11. Add the flour mixture. Beat mixture. You may need to stop mixing and scrape the sides of the bowl periodically.
  12. After batter is well blended, add coconut and pecans. Use a wooden spoon and stir them into the batter.
  13. Spoon the batter into the pan.
  14. Bake at 350°F for one hour. After one hour begin testing the bread for doneness. It is done when a toothpick is inserted near the center of the bread and comes out clean.
  15. When done, cool in pan for 10 minutes. Carefully remove bread from pan and cool on a wire rack.
  16. Serve with cream cheese.

 

Fruit crisp

Supplies

Instructions

  1. In necessary, thaw fruit, but do not drain.
  2. Place fruit into a 2-quart square baking dish. Stir in sugar.
  3. Combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon in a large bowl.
  4. Use a knife or pastry blender and cut in butter until it looks like coarse crumbs.
  5. Stir in nuts or coconut.
  6. Sprinkle the topping over the filling.
  7. Bake at 375°F for 30 - 35 minuts or until fruit is tender and the topping is golden.
  8. Serve fruit crisp warm with vanilla ice cream.

Back to top

 

© Copyright (2002) Purdue University, West Lafayette, Indiana, 47907. All Rights Reserved.