Fish pasta

Okay, so V (no, not THAT V -- my husband) and I made an improvised fish pasta this evening, and it was pretty dang good, if I say so myself. Here's the recipe:

Ingredients:

4 fish filets (swai, in this case)
about a quarter of a pack of imitation lobster
half a box of linguine
an 8-oz. pack of cream cheese
1 Roma tomato, diced
3 zucchini, sliced into long strips
about a cup of frozen spinach
half a cup of shredded mozzerella
1/2 or 1 cup of colby jack cheese
garlic powder
paprika
salt
pepper
thyme
basil
oregano
Greek seasoning
crushed red pepper
*** Seasonings are all to taste.

Directions:
1. Boil fish until it starts to come apart. Fish out with a slotted spoon.
2. Boil linguine and spinach in water the fish was in. Add sliced zucchini after about 8ish minutes of boiling. Drain in colander once noodles are done.
3. Mix cooked fish, cream cheese, linguine, tomato, zucchini, spinach, spices, and mozzerella (basically everything but the colby jack cheese), and then put in baking dish.
4. Top with colby jack cheese.
5. Bake in a preheated oven (350 deg.) for about 15 minutes. Makes a BIG dish -- 8 servings for us. Though, V liked it enough to have 2 servings in one night. Personally, I had dessert instead. :-)

Seafood stew on a cold, rainy day

Today was cold, rainy, and the best sort of weather for staying indoors with a good book or video game, and it just so happens to be the day slated to try out Seafood Stew. When I first decided to cook through the list of Tales of Symphonia recipes, I just looked up the names of the recipes on Google. Most of the recipes came from allrecipes.com, as is the case for Seafood Stew, which is a thick, American-style stew. Here is the recipe, courtesy of allrecipes.com:

Seafood Stew

Ingredients:

2 1/2 cups chicken broth 1/2 cup uncooked long grain rice 2 teaspoons chili powder 2 garlic cloves, minced 1 (14.5 ounce) can diced tomatoes, undrained 3/4 cup julienned green pepper

3/4 cup julienned sweet red or yellow pepper 1/2 cup thinly sliced onion 8 ounces orange roughy or red snapper fillets, cut into 1-inch pieces 4 ounces uncooked medium shrimp, peeled and deveined 3/4 cup orange juice concentrate

Directions:

1.

In a saucepan, bring broth to a boil. Add the rice, chili powder and garlic; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add the tomatoes, peppers and onion. Cover and cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice concentrate. Cover and simmer for 2-4 minutes or until the fish flakes easily with a fork and the shrimp turn pink. I also included dried seaweed (like the stuff that goes around sushi) to replace the kelp that the game requires, some lemon juice (no scurvy for us!) and some black pepper because, as I think I've mentioned, I put black pepper on almost everything. We're having this flavorful stew with a side of cornbread, courtesy of a Jiffy cornbread mix. :-)  And the verdict is.... It's... different. Not quite what I was expecting. If you like citrus and fish, you'll probably like this stew. And that's all I have to say about that.