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 jalapeño. Show all posts
Showing posts with label jalapeño. Show all posts
Monday, September 8, 2014
Slow Cooker Vegan Spicy Corn Chowder
SERVES 6
INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)
Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)
1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.
2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.
3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.
INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)
Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)
1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.
2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.
3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.
Subscribe to:
Posts (Atom)