I made this for dinner last night and it was really delicious! Mom is staying with us while David is in Yakima. We decided we needed a good meal to make us happy. This really did that.
Serves 3 to 4
3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional
Heat oven to 375F. In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes. Close bag and massage potatoes until they are coated with oil and seasoning. Place in a single layer on a baking sheet and bake for 20 minutes.
Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil. Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick). During the last half of cooking, loosely cover skillet with a lid. Once seared, add prawns to the skillet. Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook. When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings. Reduce the heat to medium low and loosely cover the skillet. Simmer for about 5 minutes while preparing the potatoes. Distribute potatoes evenly between 3 to 4 flat bowls. Gently crush potatoes with a potato masher. Place sea bass on top of potatoes and ladle the prawns and sauce over the top. If desired, garnish with fresh chopped chives or flat leaf parsley.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Sunday, March 1, 2015
Monday, June 9, 2014
Chicken Cordon Bleu - my version, deconstructed and updated!
This meal was not rocket science, but it tasted so good, I had to post it!
2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack
In a shallow bowl, combine bread crumbs, chili powder, salt and pepper. Split chicken breasts horizontally to make 4 thin breast fillets. Heat 2 tbs grapeseed oil in a large skillet over medium heat. Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side. While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets. Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion. Using a spatula, transfer the ham piles to the skillet, keeping the piles separate. Place the onion on top of the ham. Top the onion with one slice of cheese. Cover the skillet with a lid until the cheese is melted, about 5 minutes. To serve, transfer the cheesy ham pile to the top of the chicken fillet. I served sauteed swiss chard with arugula, chives and pineapple on the side. Enjoy!
I wish I had taken a picture. Next time!
Serves 4 (unless you have a hungry teenager, this may only be enough for him)
2 tbsp plus 2 tsp grapeseed oil (or other heat safe oil such as coconut)
2 chicken breasts
2 cups plain bread crumbs
1 tbsp chili powder
1 tsp salt
1 tsp black pepper
3/4 lb lunchmeat ham
1/2 cup sliced onion
4 slices chipotle havarti, or pepper jack
In a shallow bowl, combine bread crumbs, chili powder, salt and pepper. Split chicken breasts horizontally to make 4 thin breast fillets. Heat 2 tbs grapeseed oil in a large skillet over medium heat. Press the chicken into the breadcrumb mixture to coat and flatten slightly. Fry chicken breasts on both sides until cooked, approx 5 to 7 minutes per side. While the chicken is cooking, Separate the ham into 4 piles, flattening and shaping to fit on top of chicken breast fillets. Heat 2 tsp grapeseed oil in a medium skillet over medium heat. Cut the onion slices once or twice to make slivers of onion. Using a spatula, transfer the ham piles to the skillet, keeping the piles separate. Place the onion on top of the ham. Top the onion with one slice of cheese. Cover the skillet with a lid until the cheese is melted, about 5 minutes. To serve, transfer the cheesy ham pile to the top of the chicken fillet. I served sauteed swiss chard with arugula, chives and pineapple on the side. Enjoy!
I wish I had taken a picture. Next time!
Serves 4 (unless you have a hungry teenager, this may only be enough for him)
Friday, January 10, 2014
Tuna with Tomatoes and Capers
2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks approx. 1" thick
In a large deep sauté pan, heat oil on medium. Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon. Add canned tomatoes, oregano and rosemary. Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper. Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce. Cook 5 minutes per side. Serve or rice or noodles with pan sauce.
The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.
Sunday, August 25, 2013
Zucchini Parmesan
I love eggplant parmesan, but it doesn't love me! I saw a recipe that encouraged me to come up with this recipe. It turned out delicious!!
2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper
1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt
1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped
Preheat oven to 350F. Over medium high, heat oil in a 10" oven safe skillet. In a bag, combine the spelt flour, garlic salt and pepper. Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl). Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes. Drain off any excess oil. Put the zucchini in an even layer in the original skillet (don't wash). Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly. Pour the tomato sauce evenly over the zucchini. Sprinkle the mozzarella, parmesan and basil on top. Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges. Eat alone, with noodles or Italian bread. Serves 2-4 depending on who's eating. If it's a teenager, this may only be enough for one!!
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.
2 TBSP rice bran oil
3 cups zucchini, chopped (if using a huge zucchini, scrape the seeds and spongy center out before chopping)
1 - 2 cups spelt flour
garlic salt
cracked pepper
1 14.5 oz can stewed tomatoes with oregano and basil
2 cloves garlic, minced
1 tsp salt
1-2 cups mozzarella, depending on how cheesy you want it*
1/4 cup parmesan cheese*
1 TBSP dried basil or 2 TBSP fresh basil, chopped
Preheat oven to 350F. Over medium high, heat oil in a 10" oven safe skillet. In a bag, combine the spelt flour, garlic salt and pepper. Dredge the zucchini, shaking off the excess (I poured it in a colander and shook it so the excess flour went into a bowl). Saute the zucchini (reducing the heat if necessary) stirring occasionally until browned on all sides, approximately ten minutes. Drain off any excess oil. Put the zucchini in an even layer in the original skillet (don't wash). Meanwhile add the tomatoes, garlic and salt to a blender or food processor, pulsing a few times to combine and break down the tomatoes slightly. Pour the tomato sauce evenly over the zucchini. Sprinkle the mozzarella, parmesan and basil on top. Place the skillet uncovered in the oven for approximately fifteen to twenty minutes until the cheese is slightly brown and the dish is bubbly on the edges. Eat alone, with noodles or Italian bread. Serves 2-4 depending on who's eating. If it's a teenager, this may only be enough for one!!
*To make this recipe dairy free, use almond or rice mozzarella in place of the mozzarella and parmesan.
Wednesday, May 15, 2013
Butternut Squash Sauce over Pasta
I found this recipe while looking for recipes to use up the rest of my silken tofu. There are a few changes that I made to it (some of the changes are because my oven isn't working).
Prep Time: 30 minutes
Serves: 8
1 butternut squash
1 pound silken tofu or 1-2 cups plain nonfat yogurt
1/4 cup olive oil
1 garlic clove, minced
5-10 fresh, large basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable or chicken broth
Gluten-free pasta or spelt pasta
Parmesan cheese
Bring a medium pot of water to boil over high heat. Meanwhile, peel and cube butternut squash. Add squash to pot; reduce heat and simmer about 15 minutes or until just soft; drain.
Add oil to a medium sauté pan and heat over medium-high heat. Add butternut squash and sauté for 5 minutes stirring once. Reduce heat to medium and add garlic; sauté for one more minute. Remove from heat. Let cool for about 5 minutes.
Meanwhile, cook pasta according to package directions.
Add squash mixture to a food processor and puree. Add tofu or yogurt and puree, scraping sides as necessary. Add basil leaves, salt, pepper, and broth until desired consistency is reached.
Serve sauce over pasta and top with Parmesan cheese.
Prep Time: 30 minutes
Serves: 8
1 butternut squash
1 pound silken tofu or 1-2 cups plain nonfat yogurt
1/4 cup olive oil
1 garlic clove, minced
5-10 fresh, large basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable or chicken broth
Gluten-free pasta or spelt pasta
Parmesan cheese
Bring a medium pot of water to boil over high heat. Meanwhile, peel and cube butternut squash. Add squash to pot; reduce heat and simmer about 15 minutes or until just soft; drain.
Add oil to a medium sauté pan and heat over medium-high heat. Add butternut squash and sauté for 5 minutes stirring once. Reduce heat to medium and add garlic; sauté for one more minute. Remove from heat. Let cool for about 5 minutes.
Meanwhile, cook pasta according to package directions.
Add squash mixture to a food processor and puree. Add tofu or yogurt and puree, scraping sides as necessary. Add basil leaves, salt, pepper, and broth until desired consistency is reached.
Serve sauce over pasta and top with Parmesan cheese.
Thursday, March 21, 2013
Italian Pasta Stir-Fry
Total Prep Time: 20 minutes
Serves: 6 to 8
I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes. I also used spelt pasta instead of linguine.
10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese
1. Cook spaghetti according to package directions. Drain; set aside and keep warm.
2. Meanwhile heat oil in a stir-fry pan over medium heat until hot. Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.
3. Remove pan from heat; stir in spaghetti. Sprinkle Parmesan cheese over pasta. Serve immediately.
Serves: 6 to 8
I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes. I also used spelt pasta instead of linguine.
10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese
1. Cook spaghetti according to package directions. Drain; set aside and keep warm.
2. Meanwhile heat oil in a stir-fry pan over medium heat until hot. Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.
3. Remove pan from heat; stir in spaghetti. Sprinkle Parmesan cheese over pasta. Serve immediately.
Sunday, June 5, 2011
Black Bean Burgers
1/2 medium yellow onion, roughly chopped
1 tbsp chopped garlic
2 (15 oz) cans black beans, rinsed and drained
2 tbsp fresh cilantro, chopped
2 tsp fresh parsley, chopped
1 egg
1/2 tsp red pepper flakes (I omitted)
1/2 cup bread crumbs
salt and pepper
4 hamburger rolls
In a food processor, pulse onion and garlic until finely chopped, add the beans, cilantro, parsley, egg and pepper flakes. Pulse to combine. Transfer to a bowl and mix with bread crumbs. Season with salt and pepper to taste (I added about 1/4-1/2 tsp of each). Form into patties and fry in a small amount of oil over medium heat approx 4 minutes per side, until cooked and brown. Top as you desire and serve on hamburger rolls. (I formed the leftovers into patties and froze them for future meals. The second time I made this recipe I used pinto beans because I had no black beans, I liked them better than the black bean burgers!)
1 tbsp chopped garlic
2 (15 oz) cans black beans, rinsed and drained
2 tbsp fresh cilantro, chopped
2 tsp fresh parsley, chopped
1 egg
1/2 tsp red pepper flakes (I omitted)
1/2 cup bread crumbs
salt and pepper
4 hamburger rolls
In a food processor, pulse onion and garlic until finely chopped, add the beans, cilantro, parsley, egg and pepper flakes. Pulse to combine. Transfer to a bowl and mix with bread crumbs. Season with salt and pepper to taste (I added about 1/4-1/2 tsp of each). Form into patties and fry in a small amount of oil over medium heat approx 4 minutes per side, until cooked and brown. Top as you desire and serve on hamburger rolls. (I formed the leftovers into patties and froze them for future meals. The second time I made this recipe I used pinto beans because I had no black beans, I liked them better than the black bean burgers!)
Saturday, December 18, 2010
Herbed Vegetable & White Bean Soup
Prep. Time: 30 minutes
Serves: 6
1 Tbsp olive oil
1/2 cup onion, diced
2 celery ribs, diced
1 large carrot (or 10 baby carrots), peeled and diced
2 zucchini, diced
Serves: 6
1 Tbsp olive oil
1/2 cup onion, diced
2 celery ribs, diced
1 large carrot (or 10 baby carrots), peeled and diced
2 zucchini, diced
2 garlic cloves, minced
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest
2 Tbsp dry parsley (or 1/4 cup fresh parsley, chopped)
1/2 Tbsp Italian seasoning
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed
Parmesan cheese
Heat oil in a large pot over medium heat. Cook onion, celery, carrot, and zucchini for 5 minutes. Add garlic and cook 1 minute. Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add beans and cook for 2 minutes. Serve topped with Parmesan cheese.
Tip: I used my food chopper and the preparation was so fast and easy!
This is the original recipe.
Heat oil in a large pot over medium heat. Cook onion, celery, carrot, and zucchini for 5 minutes. Add garlic and cook 1 minute. Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add beans and cook for 2 minutes. Serve topped with Parmesan cheese.
Tip: I used my food chopper and the preparation was so fast and easy!
This is the original recipe.
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