I've been taking time off to heal from back surgery, so for those of you who follow this, thanks for your patience: as Fall and Winter are upon us I will be posting recipes to help recipes-for-the-rest-of-us@blogspot.com get through the holiday season, not only enjoying the holidays but preparing recipes that taste delicious that everyone on your list can eat!!!! Saving the most important thing...Time. Let's get cookin!
Friday, October 1, 2010
Saturday, June 12, 2010
Fish Taco's
You will need the following ingredients for the Fish:
1-2 Talapia fillets per person .... halved with the dark center removed...rinsed and dried
2 Tbsp. Cumin powder
1 Tbsp. garlic powder
1 Tsp. Chile powder (mild or hot) depending on your families love for spicy food
Zest of 1 lime
For the Fish coating:
GF finely ground bread crumbs...add the spices and mix well
1 Egg in a baking dish to dip fish fillets into prior to coating with the bread crumb and spice mixture
Canola oil very light coat in the bottom of a cast iron skillet or stainless steel skillet...Med. low heat until the oil reaches a fairly hot temperature..it will cool a bit after you add the fish but you want the fish to cook high enough to create a nice crisp exterior; but not so high as to burn the coating...about 2 min. each side
Taco shells..a few per person if not allergic to corn
Rice Burrito shells baked in the oven until golden brown if you are allergic to corn
Finely sliced lettuce...rinsed and spun dry
Tofutti Better than Sour Cream...diced tomatoes and sliced olives to add to your taco or taco salad..
Top with:
1 C mayonnaise mixed with 1/4 C lime juice; 1tsp. cumin, garlic powder and chili powder, 1/2 tsp. ground oregano...thin with soy milk or almond milk to a consistency that is thin but not runny.
First make the topping and bread crumb mix; clean/dry and slice lettuce and all vegetables; make topping and rice burritos if needed; get egg ready; clean/dry all fish fillets
Keep oven at a low temp. to place finished fillets in on a cooling rack over the top of a baking sheet so they will stay crisp until all fish is cooked...
have everyone fix their own taco or taco salad...a really tasty and fun meal
1-2 Talapia fillets per person .... halved with the dark center removed...rinsed and dried
2 Tbsp. Cumin powder
1 Tbsp. garlic powder
1 Tsp. Chile powder (mild or hot) depending on your families love for spicy food
Zest of 1 lime
For the Fish coating:
GF finely ground bread crumbs...add the spices and mix well
1 Egg in a baking dish to dip fish fillets into prior to coating with the bread crumb and spice mixture
Canola oil very light coat in the bottom of a cast iron skillet or stainless steel skillet...Med. low heat until the oil reaches a fairly hot temperature..it will cool a bit after you add the fish but you want the fish to cook high enough to create a nice crisp exterior; but not so high as to burn the coating...about 2 min. each side
Taco shells..a few per person if not allergic to corn
Rice Burrito shells baked in the oven until golden brown if you are allergic to corn
Finely sliced lettuce...rinsed and spun dry
Tofutti Better than Sour Cream...diced tomatoes and sliced olives to add to your taco or taco salad..
Top with:
1 C mayonnaise mixed with 1/4 C lime juice; 1tsp. cumin, garlic powder and chili powder, 1/2 tsp. ground oregano...thin with soy milk or almond milk to a consistency that is thin but not runny.
First make the topping and bread crumb mix; clean/dry and slice lettuce and all vegetables; make topping and rice burritos if needed; get egg ready; clean/dry all fish fillets
Keep oven at a low temp. to place finished fillets in on a cooling rack over the top of a baking sheet so they will stay crisp until all fish is cooked...
have everyone fix their own taco or taco salad...a really tasty and fun meal
Monday, March 22, 2010
chicken dijon in a one pot meal
thank you goes to my mother in law Frances ....
You will need:
one large soup pot with a lid; a good size serving spoon
Ingredients:
*first a note on Garlic in this recipe: I use 1 Tablespoon fresh minced garlic in this when I add the other spices...however...Garlic is a known allergen so be careful and do not add if you have a garlic allergy
1 large yellow onion cubed in 1/4 inch cubes
1 carrot sliced in quarters and diced
3-4 large chicken breasts, no skin, cubed into 2 inch pieces
8-10 red potatoes; Yukon gold potatoes...peeled and cubed into quarter pieces
1 box msg/corn syrup free...free range chicken stock = to 4 cups + just enough water to cover all ingredients in the pot "just cover..not even more than an inch"
2 Teaspoons sea salt ' or more after finished cooking...to taste'
4 Tablespoons Dijon mustard
2 Tablespoons dried thyme
1/2 Cup white wine 'optional' or 1/8 Cup rice vinegar
Enough olive oil to finely coat the bottom of your soup pot..measurement not given because your soup pot may be different than mine
Prepare all ingredients by peeling and cubing so they are ready to go into the pot:
Heat olive oil until you can see it slightly moving..not burning! add chicken breast to cover entire bottom of the soup pot, trying to not layer the pieces; turn after one side is browned...
add onions and carrots after second side of chicken is browned; stirring until onions are slightly cooked, they will continue cooking throughout cooking process.
keeping heat up in your pot add the potatoes, chicken broth,sea salt, mustard, thyme and white wine or vinegar..in that order;
Cover with lid and bring to a boil; then turn heat down and let simmer for one hour or until your potatoes are thoroughly cooked through but not mushy...stir throughout the cooking process as this will thicken the stew
taste...add more spices to your own families taste; sprinkle each bowl with finely chopped parsley after filling the bowls with your one pot chicken Dijon stew. Serve with a salad and enjoy on a blustery evening when winter is turning into spring!!!
You will need:
one large soup pot with a lid; a good size serving spoon
Ingredients:
*first a note on Garlic in this recipe: I use 1 Tablespoon fresh minced garlic in this when I add the other spices...however...Garlic is a known allergen so be careful and do not add if you have a garlic allergy
1 large yellow onion cubed in 1/4 inch cubes
1 carrot sliced in quarters and diced
3-4 large chicken breasts, no skin, cubed into 2 inch pieces
8-10 red potatoes; Yukon gold potatoes...peeled and cubed into quarter pieces
1 box msg/corn syrup free...free range chicken stock = to 4 cups + just enough water to cover all ingredients in the pot "just cover..not even more than an inch"
2 Teaspoons sea salt ' or more after finished cooking...to taste'
4 Tablespoons Dijon mustard
2 Tablespoons dried thyme
1/2 Cup white wine 'optional' or 1/8 Cup rice vinegar
Enough olive oil to finely coat the bottom of your soup pot..measurement not given because your soup pot may be different than mine
Prepare all ingredients by peeling and cubing so they are ready to go into the pot:
Heat olive oil until you can see it slightly moving..not burning! add chicken breast to cover entire bottom of the soup pot, trying to not layer the pieces; turn after one side is browned...
add onions and carrots after second side of chicken is browned; stirring until onions are slightly cooked, they will continue cooking throughout cooking process.
keeping heat up in your pot add the potatoes, chicken broth,sea salt, mustard, thyme and white wine or vinegar..in that order;
Cover with lid and bring to a boil; then turn heat down and let simmer for one hour or until your potatoes are thoroughly cooked through but not mushy...stir throughout the cooking process as this will thicken the stew
taste...add more spices to your own families taste; sprinkle each bowl with finely chopped parsley after filling the bowls with your one pot chicken Dijon stew. Serve with a salad and enjoy on a blustery evening when winter is turning into spring!!!
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