Super quick, easy and delicious. It would be great served over wild rice and with a side of roasted asparagus and garlic. I found this recipe on another blog and only made a few minor changes.
SERVES 4-6
INGREDIENTS
4-6 tilapia fillets (about 2 pounds)
1 large jalapeño, seeded and chopped
4 garlic cloves
2 T grated ginger
4 T soy sauce or Bragg Amino Acids
1/3 c white wine or chicken broth or vegetable broth
2 t sesame oil
2/3 c cilantro, chopped
chopped green onions for garnish
extra cilantro for garnish
salt and fresh black cracked black pepper
1. Preheat oven to 475 degrees. Pat the tilapia fillets dry and place each on an individual, large piece of aluminum foil. Lightly season with salt and pepper on both sides.
2. Place the jalapeños, garlic, ginger, soy sauce, wine or broth, sesame oil and cilantro in a blender or food processor. Pulse or process until blended. Spoon a generous amount onto each fillet then lightly rub the sauce into the fish. Fold the foil to enclose the fillets.
3. Bake for 8 - 10 minutes until the fish flakes easily and is cooked through. Place the fillets over a bed of wild rice and drizzle some sauce over the top. Serve immediately.
Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Monday, September 8, 2014
Saturday, September 6, 2014
Vegan Shepard-less Pie
SERVES 6
INGREDIENTS
2 T oil
2 T garlic, minced
1 medium yellow onion, chopped
2 parsnips, sliced
4 medium carrots, sliced
4 large stalks of celery, thinly sliced
1 c mushrooms, sliced
1 c vegetable broth
1/4 c red wine (I used a merlot)
2 t dried thyme
1 t Italian seasoning
3 T flour
salt and pepper
(also get ingredients for Cauliflower Mash)
1. Use appropriate ingredients to make the cauliflower mash that is the top of the shepard-less pie. Set aside.
2. Preheat oven to 425.
3. To prepare the filling of the pie, add the oil and add garlic and onions to a large skillet. Cook 5-7 minutes. Add parsnips, carrots, celery and mushrooms and cook on medium-low for 15 more minutes, stirring occasionally. Salt and pepper to taste.
4. Meanwhile, in a small bowl, whisk together the vegetable broth, wine, thyme, Italian seasoning, flour, salt and pepper. Add liquid mixture to the vegetables in the skillet and mix well. Cook for 7-10 minutes or until thickened and season to taste.
5. Grease a casserole dish and scoop the vegetable mixture into that. Cover vegetables with the cauliflower mash and garnish with pepper and thyme. Bake for about 30 minutes or until golden and bubbly. Allow 10 minutes to cool before serving.
If desired, prepare this delicious vegan gravy while the shepard-less pie is baking.
INGREDIENTS
2 T oil
2 T garlic, minced
1 medium yellow onion, chopped
2 parsnips, sliced
4 medium carrots, sliced
4 large stalks of celery, thinly sliced
1 c mushrooms, sliced
1 c vegetable broth
1/4 c red wine (I used a merlot)
2 t dried thyme
1 t Italian seasoning
3 T flour
salt and pepper
(also get ingredients for Cauliflower Mash)
1. Use appropriate ingredients to make the cauliflower mash that is the top of the shepard-less pie. Set aside.
2. Preheat oven to 425.
3. To prepare the filling of the pie, add the oil and add garlic and onions to a large skillet. Cook 5-7 minutes. Add parsnips, carrots, celery and mushrooms and cook on medium-low for 15 more minutes, stirring occasionally. Salt and pepper to taste.
4. Meanwhile, in a small bowl, whisk together the vegetable broth, wine, thyme, Italian seasoning, flour, salt and pepper. Add liquid mixture to the vegetables in the skillet and mix well. Cook for 7-10 minutes or until thickened and season to taste.
5. Grease a casserole dish and scoop the vegetable mixture into that. Cover vegetables with the cauliflower mash and garnish with pepper and thyme. Bake for about 30 minutes or until golden and bubbly. Allow 10 minutes to cool before serving.
If desired, prepare this delicious vegan gravy while the shepard-less pie is baking.
Tuesday, August 12, 2014
Cobb Salad
SERVES 1
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
Tuesday, January 8, 2013
Gemelli with Asparagus, Prosciutto, and Goat Cheese
I loved how rich and creamy this entree was! I will definitely be making it again. It was fine served alone, but would be nice paired with a spinach salad or relish tray.
SERVES 6 (as 2 cup serving size)
INGREDIENTS
1 lb fresh asparagus
1 t olive oil
salt and pepper
1 lb gemelli pasta
1 T butter
1 shallot, sliced
1 t fresh thyme (or 1/2 t dried thyme)
4 oz thin prosciutto
4 oz soft goat cheese
1/2 c whole milk
1/2 c low fat milk
Preheat oven to 400 degrees. Cut asparagus spear to be 3 inches long. Toss them with olive oil and salt and pepper then arrange them in a single layer on a baking sheet. Put the sheet in the oven and set the timer for 20 minutes for thick spears or 15 minutes for thin spears.
Cook the pasta according to the package until al dente.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallot and thyme, and cook until the shallot has softened, 2 to 3 minutes. Add the prosciutto and stir to coat with butter. Add the goat cheese and milk to the skillet, stir to make a smooth sauce, and reduce the heat to low.
Add the drained pasta and roasted asparagus to the skillet with the goat cheese sauce. Turn the pasta to coat with the sauce and season with salt and plenty of black pepper.
SERVES 6 (as 2 cup serving size)
INGREDIENTS
1 lb fresh asparagus
1 t olive oil
salt and pepper
1 lb gemelli pasta
1 T butter
1 shallot, sliced
1 t fresh thyme (or 1/2 t dried thyme)
4 oz thin prosciutto
4 oz soft goat cheese
1/2 c whole milk
1/2 c low fat milk
Preheat oven to 400 degrees. Cut asparagus spear to be 3 inches long. Toss them with olive oil and salt and pepper then arrange them in a single layer on a baking sheet. Put the sheet in the oven and set the timer for 20 minutes for thick spears or 15 minutes for thin spears.
Cook the pasta according to the package until al dente.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallot and thyme, and cook until the shallot has softened, 2 to 3 minutes. Add the prosciutto and stir to coat with butter. Add the goat cheese and milk to the skillet, stir to make a smooth sauce, and reduce the heat to low.
Add the drained pasta and roasted asparagus to the skillet with the goat cheese sauce. Turn the pasta to coat with the sauce and season with salt and plenty of black pepper.
This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman
Monday, January 7, 2013
Sticky Peppers and Sausage
This dish took almost an hour to cook but was sticky sweet and totally worth the wait. The recipe suggested serving it on a hoagie bun, but I thought it was just as good without it. Plus, it saves you about 200 calories. Having the portion makes this recipe only about 300 calories per serving.
SERVES 6 (1 1/2 cup serving size)
INGREDIENTS
2 T olive oil
1 T chopped garlic
2 yellow onions
3 bell peppers (red, yellow, or orange)
1 pt cherry tomatoes
2 t salt
12 oz pkg sweet or spicy Italian-style chicken sausage
water
Heat the olive oil in a large skillet over medium heat. Add garlic and let it simmer until browning and fragrant. Add the onions and peppers, and season with 1 tablespoon of salt. Cook, stirring occasionally, until the onions begin to brown, about 30 minutes.
Add the water and use a wooden spoon to scrape the browned bits from the bottom of the pan. Slice the sausages diagonally to make half-inch slivers, and add them with the tomatoes to the onion mixture.
Make sure the sausages make contact with the bottom of the pan. Let the onions caramelize and the sausages brown for another 15 minutes, occasionally stirring and adding more to create thin sauce over the bottom of the pan.
Serve hot, alone or on a hoagie bun. I served this with Skinny Cheesy Potatoes and steamed broccoli.
This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman
SERVES 6 (1 1/2 cup serving size)
INGREDIENTS
2 T olive oil
1 T chopped garlic
2 yellow onions
3 bell peppers (red, yellow, or orange)
1 pt cherry tomatoes
2 t salt
12 oz pkg sweet or spicy Italian-style chicken sausage
water
Heat the olive oil in a large skillet over medium heat. Add garlic and let it simmer until browning and fragrant. Add the onions and peppers, and season with 1 tablespoon of salt. Cook, stirring occasionally, until the onions begin to brown, about 30 minutes.
Add the water and use a wooden spoon to scrape the browned bits from the bottom of the pan. Slice the sausages diagonally to make half-inch slivers, and add them with the tomatoes to the onion mixture.
Make sure the sausages make contact with the bottom of the pan. Let the onions caramelize and the sausages brown for another 15 minutes, occasionally stirring and adding more to create thin sauce over the bottom of the pan.
Serve hot, alone or on a hoagie bun. I served this with Skinny Cheesy Potatoes and steamed broccoli.
This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman
Thursday, February 3, 2011
Asian Turkey Meatballs
We tried this recipe for the first time on Chinese New Year. Its just the right amount of spicy and is very filling. Perfect paired with Carrot Rice.
SERVES 3-4
INGREDIENTS
3/4 c fresh breadcrumbs
1 lb. ground turkey, pork, or chicken
3 scallions, sliced thinly
1/3 c fresh cilantro leaves
4 t fish sauce*
4 t Sriracha (or other hot pepper sauce)
1 t hot pepper flakes
4 t sugar
1 garlic clove, minced
2 t vegetable oil
1 lime, for serving
Preheat oven to 450 degrees. In a medium bowl, breadcrumbs and 3 T water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, Sriracha, hot pepper flakes, sugar, garlic, and 1 1/2 t salt. Gently mix to combine and form into meatballs. In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides. If too many meatballs are in the oil at once, you can't keep as good of an eye on them. Transfer browned meatballs to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with Carrot Rice, scallion greens, and lime wedges.
*Fish Sauce can be substituted with soy sauce, a small amount of ground cloves, and garlic
SERVES 3-4
INGREDIENTS
3/4 c fresh breadcrumbs
1 lb. ground turkey, pork, or chicken
3 scallions, sliced thinly
1/3 c fresh cilantro leaves
4 t fish sauce*
4 t Sriracha (or other hot pepper sauce)
1 t hot pepper flakes
4 t sugar
1 garlic clove, minced
2 t vegetable oil
1 lime, for serving
Preheat oven to 450 degrees. In a medium bowl, breadcrumbs and 3 T water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, Sriracha, hot pepper flakes, sugar, garlic, and 1 1/2 t salt. Gently mix to combine and form into meatballs. In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides. If too many meatballs are in the oil at once, you can't keep as good of an eye on them. Transfer browned meatballs to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with Carrot Rice, scallion greens, and lime wedges.
*Fish Sauce can be substituted with soy sauce, a small amount of ground cloves, and garlic
Subscribe to:
Posts (Atom)