Sauteed Tilapia with Lemon-Peppercorn Pan Sauce
This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
¾ cup low sodium chicken broth
¼ cup fresh lemon juice
1 ½ teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
12 ounces tilapia fillets , or sole fillets
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)
1. Combine first 3 ingredients.
2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
3. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Pam Anderson, Cooking Light
Source: Cooking Light (2 servings)
2 OMG! Cocktails – they were good!!
Kale Salad – parmesan, savoy cabbage, anchovy, croutons
A taste of Karl’s: Wild Mushroom Terrine – leek, frisee, almond, blue cheese
Beef Cheek Pierogi – wild mushrooms, horseradish, crème fraiche
Black Bean and Lobster Soup
Beef Hanger Steak – pickle sauce, chiles, lola fries
Key Lime – coconut-lime sorbet, gingersnap, mango, passionfruit caramel
Cajun Corn and Crab Bisque
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
1 pinch Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1 bay leaf
2 cups lowfat 2% milk
16 ounces heavy cream
1 teaspoon liquid shrimp and crab boil seasoning, or substitute 1 teaspoon cajun seasoning and 1 teaspoon old bay seasoning
1 lb. fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Source: AllRecipes.com (8 servings)
Hubby made my crepes!
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We had a lovely Spring batch of Red Veined Sorrel in our herb garden so I made Sorrel soup!
Sorrel and Potato Soup
1 tablespoon butter, or for non dairy use coconut oil
1 cup shallot, diced
1 tablespoon garlic, minced
½ cup white wine
2 cups chicken stock, or vegetable stock
2 lbs. potatoes, diced-Yellow Finns are great in this soup
1 tablespoon fresh thyme, minced
4 cups half & half, or for non dairy use coconut milk
3 cups fresh sorrel, chopped
1 pinch ground nutmeg
1. In a Dutch oven melt butter. Add shallots to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
2. When mixture has been reduced pour in chicken stock, add potatoes,thyme and half & half.
3. Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
4. Add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
5. When ready to serve, garnish with fresh chives.
Source: Farmhouse Organics (7 servings | 1.5 cups per serving)
Smoked Sausage And White Bean Soup
1 lb. dried navy beans, rinsed
1 tablespoon olive oil
1 lb. smoked pork sausage, sliced into 1/2-inch pieces
2 cups chopped onions
1 ½ tablespoons minced garlic
2 bay leaves
2 sprigs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon ground cayenne pepper
Loaf of crusty bread, for garnish
1. Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
2. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
3. Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
4. Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
5. Ladle the soup into bowls. Serve hot, with crusty bread slices.
• Prep: 15 Minutes
• Inactive: 8 Hours
• Cook: 3 Hours 10 Minutes
Source: FoodNetwork.com, Emeril (16 servings | approx 1 cup per serving)
Spinach and Strawberry Salad
This baby spinach salad is dressed in raspberry vinaigrette and tossed with fresh strawberries, almonds and creamy goat cheese. What could be more simple and delightful?
½ shallot, finely chopped
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
½ lb. baby spinach
1 cup strawberries, thinly sliced
⅓ cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled
1. In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine.
2. Serve immediately.
Source: WholeFoodsMarket.com (4 servings)
Thai Pork with Peanut Sauce
¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro
1. On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
2. Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
3. While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
4. Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
• Prep: 7 Minutes
• Cook: 10 Minutes
• Total Time: 17 Minutes
Source: AllRecipes.com (4 servings)
Tomato, Onion, and Cucumber Salad
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
¼ red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper
1. Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
2. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
• Total Time: 5 Minutes
Source: FoodNetwork.com, Rachel Ray (4 servings)
I had multigrain ciabatta rolls I needed to use up quickly!
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