Creative Family Recipes

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Go to CreativeFamilyRecipes.com for more recipes!

Serving Size: 8-10

Ingredients

3 pounds wild cod fillet

1-teaspoon salt

3-4 tablespoons olive oil (divided)

3 carrots, grated

1 yellow onion, diced

I cup water

3 ounces tomato paste

5 ounces condensed tomato soup

Instructions

Wash fresh cod in cold water, then cut into 2inch squares.

Add 2 tablespoons of olive oil to skillet, turn stove on medium-high and place cod onto skillet. Make sure not to place fish overtop of each other.

Fry fish approximately 15 minuets, flipping the fish over half way through. You want the fish to take on a light golden color.You will notice fish will begin to flake. Salt fish right before you turn off skillet. Salting fish earlier will result in excessive flaking. Place fish onto serving platter.

Prepare tomato sauce by grating 3 carrots and dicing 1 yellow onion. Add 1 to 2 tablespoons of olive oil to skillet. With the stove top set on medium heat, add the carrots and onions. Allow vegetables to cook, until onions have softened and acquired a golden color.

Add 5 ounces of condensed tomato soup along with 3 ounces of tomato paste to the vegetables skillet. Mix together to form a thick uniformed sauce. Add 1 cup of water (more water for a less thicker sauce) to the skillet. Mix together and allow sauce to simmer for a minute on the stove. Turn off stove and pour tomato sauce over fish.

Serve hot or cold!

[creativefamilyrecipes]

Ingredients

2 large russet potatoes, peeled

5 teaspoons canola oil (divided)

½ yellow pepper, diced

½ red pepper, diced

7 portabella mushrooms, chopped

7 white mushrooms, chopped

1 yellow onion, chopped

2 ½ teaspoons of salt (divided)

1 cup grape tomatoes, chopped into 4 halves

4 eggs

3 tablespoons Parmesan cheese

Chopped green onions (optional)

Instructions

Cut potatoes into thin straw-like form. Add to skillet, with 1 tablespoon of canola oil. Set stove on medium-high, frying for 2 to 3 minutes, until they golden. (Note: they will not be fully cooked at this point)

Add peppers, mushrooms, onions, 2 teaspoons of oil and 2 teaspoons of salt. Reduce heat to medium. Cover and allow to cook for 10 minutes.

Add tomatoes, mix and allow to cook for additional 2 minutes, covered.

Crack 4 eggs into separate bowl, adding ½ teaspoon of salt to the eggs. Pour the unbeaten eggs into the skillet. Fold eggs into the vegetables and potatoes, slowly beating the eggs for an even distribution into the mixture. Cover and cook for 3 to 5 minutes, or until eggs are fully cooked.

Add 3 tablespoons of Parmesan cheese to top of omelet. Top with greens onions and enjoy!

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Tostitos Cheese Soup with Scallops

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Serving Size: 8-10

Ingredients

10 cups of water

1 pound scallops, diced

1 teaspoon of salt

1 russet potato, peeled and diced

7 oz Tostitos cheese dip, medium

1/2 a green pepper, diced

1/2 a red pepper, diced

1/2 a yellow onion, diced

1 clove, minced

1/2 stick celery, chopped

2 teaspoons parsley, minced

1 teaspoon dill, minced

Instructions

10 cups of water to a large pot and allow the water to come to a boil.

Add salt and scallops to the boiling water. Cook covered for 1/2 an hour. You can lower temperature to a low setting, as long as water remains boiling.

Add potatoes and cheese dip to the water. Allow the soup to continue boiling covered on a low setting for 10 minutes, or until potatoes have cooked (softened enough to be edible)

Add the vegetables, allowing the soup to boil for an additional 5 minutes, covered.

Salt to taste.

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Braised Beef Goulash

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Serving Size: 8-10

Ingredients

2 pounds beef steak

1 tablespoon salt

2 whole carrots, grated (divided)

1 ½ yellow onions, diced (divided)

1 large tomato, diced.

1-tablespoon olive oil

3 cups water

3 ounces of tomato paste

10.5 ounces of tomato condensed soup

1 head of garlic, minced

Instructions

Preheat oven 475 degrees

Cut beef into 1-inch cubes. Rinse with hot water, allowing blood to drain. Place beef cubes onto skillet set on medium heat. We used a stainless steel skillet for a “grilled” effect. Allow for beef to sear until all the water has been boiled out of the meat, and the beef has browned to form a dark brown crust/coating. Add salt,1 grated carrot, whole diced onion, fresh tomato and oil to skillet. Cook for 5 minutes on medium-high heat setting. Do not fry long enough for onions to golden. You want onions to have an opaque look.

Transfer beef with vegetables into a casserole dish or disposable foil pan.

Add 3 cups of water, 10.5 ounce can of tomato condense soup and 3 ounces of tomato paste. Mix together, adding garlic, 1 fresh grated carrot, and ½ of a fresh large yellow onion.

Bake covered with foil for 1 hour.Mix the goulash, then allow for it to bake another hour. Remove from oven. Add salt according to your preference.

Serve warm with mashed potatoes or rice!