Tuesday, November 29, 2011
Monday, November 21, 2011
Here's a recipe for tilapia that I found here. It sounds amazing, so will try it soon!
1 red bell pepper
1 jalapeno, seeds removed
5 cloves garlic
1 tablespoon olive oil
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans fireroasted diced tomatoes
2 tablespoons honey
Juice of 1 lime
2 pounds tilapia
1/2 cup fresh cilantro, chopped
4-5 cups short-grain brown rice, cooked
FOR THE BLACK BEANS:
3 (15 ounce) cans black beans
1 clove garlic
1/4 cup diced onions
1 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
FOR THE TILAPIA:
Preheat the oven to 350 degrees. Finely chop the red bell pepper, onion, jalapeno, and garlic in a food processor. Drizzle the olive oil in a large saucepan and cook the chopped vegetable mixture in the oil until softened, about 4-5 minutes. Add the coconut milk, diced tomatoes, and honey to the mixture. Bring sauce to a boil, then reduce heat and allow the sauce to simmer until it thickens, about 8-10 minutes. Add lime juice to the sauce and remove from heat.
Place the tilapia in a deep baking dish. Pour the sauce over the fish, making sure it's all well coated. Bake in preheated oven for 40-45 minutes, or until the fish flakes easily when pulled with a fork. Serve over brown rice with black beans on the side. Garnish with chopped cilantro. Enjoy!
FOR THE BLACK BEANS:
Combine all ingredients in a small slowcooker and cook on low heat for 6-8 hours.
¼ tsp Salt
2 Eggs – beaten
¼ tsp Vanilla
1 C Sugar
1 C Milk
1/3 C Flour
2 C Pumpkin
¼ tsp Baking Soda
Cinnamon to taste
1. Preheat oven to 425F.
This was the most tasty, amazing ham I've ever had! And the kids couldn't get enough of it! This is going down as a family tradition meal for sure! Thinking Christmas Eve!!!!
Thursday, November 17, 2011
But man, the flavor was awesome!
4 tuna steaks, about 1 inch thick (2 lbs. total weight)
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme, chopped or 1 tsp. dried
1 tsp. fresh grated or dried powdered ginger
1 sliced clove garlic
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
2 tbsp. olive oil
In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil.
Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.
1. Heat oil over medium high heat. Add garlic and onion. Cook for 1 minute. Add wine. Add zucchini, squash, basil and parsley. Toss occasionally, cooking until lightly browned.