Member Recipe: Laura Nalesnik

Laura might win the prize for the best named dish yet with her fantastic red snapper dish. Thanks Laura! Can't wait for the photos!!!

kolacja

1 medium onion sliced in slivers

1 green bell pepper, sliced

1 red bell pepper, sliced

1 cup mushrooms, sliced
1 clove garlic, minced

1/2 tsp. ginger, minced

1 full link kilbasa, cut to bite-sized pieces

2 cups egg noddles

parsley, salt, fennel, and pepper to taste

butter/ olive oil

Cook egg noodles in boiling water for time stated on bag. While those are cooking, heat large fry pan over medium heat and melt butter/ heat olive oil . Saute` onions. Add mushrooms. When the mushrooms begin to turn darker, add peppers. Agitate all contents in pan. When the peppers begin to soften, add garlic, ginger, salt, pepper, parsley, and kilbasa slices. When the kilbasa is heated through, mix in the egg noodles and let sit uncovered on low heat for a few minutes to allow flavors to release. (Serves 4) Enjoy!

SNAP!

1 red snapper (whole)

Malawi Gold Hot Sauce by Ukuva iAfrica (at Whole Foods)

Olive oil

Rice

Vegetable

First you have to dress the fish. They can do this for you at the grocery store but there is more flavor if you keep as much of the fish as possible. Cut off all fins and de-scale. Gut the fish but leave the head. Rinse the whole thing inside and out with running water. Pat dry. Put the fish on tinfoil. Rub olive oil on the outside and fill the inner cavity with the Malawi sauce. Fold the foil to create a sealed off wrapping around the fish. Put this directly on the shelf in an oven pre-heated to 375'F. Cook about ten minutes, turn over, cook 10 more mintues. Check the fish to see that it is cook thoroughly, should flake apart. Serve with rice and a vegetable. (Serves 2) Fast, simple, and flavorful.