Tilapia Fish Fajitas

Ingredients:

• 1-1/2 Pounds - tilapia fillets
• 1/8 Teaspoon - garlic powder 
• 1/8 Teaspoon - chili powder
• 1/8 Teaspoon - fresh ground black pepper
• 1 Tablespoon - lime juice
• 1/4 Teaspoon - Crushed Red hot pepper
• 2 Teaspoons - worcestershire sauce
• 2 Tablespoons - vegetable oil
• 1 - onion (Thinly sliced)
• 1 - green bell pepper (Thinly Sliced)
• 1 - red bell pepper (Thinly Sliced)
• salt to Taste

Prep:

• Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worchestershire sauce in a baggie with the tilapia. Marinate fillets 30 minutes to 1 hour.
• Heat oil in large frying pan on medium heat.
• Saute onions, for 5 minutes, add peppers and cook until just hot; season to taste with salt and pepper.
• Place peppers and onions on a serving dish.
• Keep hot.
• Remove tilapia fillets from marinade and cook in frying pan on medium heat until fish flakes easily with fork.

Place finished fish on serving dish over peppers and onions.

Seafood and Turkey-Sausage Gumbo

• 1/2 cup all purpose flour

• 2 tablespoon vegetable oil
• 1/2 chopped yellow onion
• 1/2 chopped sweet red onion
• 2 cup chopped green bell pepper
• 6 garlic cloves, chopped
• 2 teaspoon dried thyme
• 2 bay leaf
• 6 low-fat Italian turkey sausages (about 20 ounces), casings removed
• 8 medium peeled, diced hot house tomatoes (3.5 lbs)
• 2 cup canned low-salt chicken broth or vegetable broth
• 3 teaspoons Creole seasoning

• 16 uncooked large shrimp, peeled, deveined
• 1 6-ounce cod fillet, cut into 4 pieces
• 1 6-ounce talapia fillet, cut into 4 pieces

Preperation:

Sprinkle flour over bottom of heavy large pot. 

Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. 

Pour browned flour into bowl. 

Heat oil in same pot over medium heat. 

Add onion and bell pepper and sauté until tender, about 7 minutes. 

Add garlic, thyme and bay leaf; stir 1 minute. 

Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. 

Add tomatoes with juices, broth and Creole seasoning. 

 Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.

Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. 

Discard bay leaf. Season with salt and pepper and serve.

Honey Soy Cilantro Salmon

Ingredients

• 1/4 cup packed cilantro leaves
• 2 scallions
• 2 teaspoons vegetable oil
• 1 teaspoon grated ginger
• Kosher salt and freshly ground pepper
• 4 center cut skin-on wild salmon fillets, about 6 ounces each
• 2 teaspoons fresh lime juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cups cooked edamame
• Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. 

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.


Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Yogurt sauce:

• 1 cup (8 ounces) Greek-style yogurt*
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon harissa sauce**
• 1 garlic clove, minced
• Coarse kosher salt

Vegetable stew:

• Coarse kosher salt
• 1 pound carrots, peeled, cut into 1/2-to 3/4-inch pieces
• 1 3/4-pound turnip, peeled, cut into 1/2-to 3/4-inch pieces
• 3 tablespoons butter
• 1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 teaspoons all purpose flour
• 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
• 1 5-ounce bag baby spinach
• 1 to 3 teaspoons fresh lemon juice

For yogurt sauce:
Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

 

For vegetable stew:
Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.

Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid. Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.

Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Thai Veggie Massaman Curry

Ingredients

For the Curry Paste

Grind together:

1 small onion
4 cloves garlic
3 tbsp ginger
3 chillies
1 tsp cumin seeds
½ tsp cinnamon powder
½ tsp coriander seeds
¼ cup water or coconut milk

For the Curry

1 sweet potato, cubed and cooked (boiled)
1 small potato, cubed and cooked (boiled)
1 cup green beans (French beans), trimmed and cut in half
5 white mushrooms, wiped and quartered
1/2 cup green peas
1 cup firm tofu, deep fried
1 onion, sliced lengthways
1 tbsp sunflower oil
2 star anise (or 1 tsp fennel)
14oz chickpeas
4 tbsp peanut butter
2 tsp cumin, ground
1 tsp cardamom powder
2 tbsp sesame oil
2 tbsp dark soy sauce
500ml coconut milk (1 can)
1.5 tbsp sugar
2 tbsp tamarind juice (or 1.5 tsp OJ, .5 tsp lime juice)
Salt to taste

Prep

1. Grind up all the ingredients for the curry paste.

2. Heat the oil in a wok, add the curry paste and cook this on a medium heat until aromatic and when the oil separates from the paste. Add the peanut butter. Keep stirring and don’t let it burn.

3. Add the coconut milk, star anise, ground cumin, cardamom powder, sesame oil, dark soy sauce, sugar, salt, tamarind juice. Allow to simmer until it becomes a little thicker (5 min).

4. Add the tofu, green beans, potatoes, sweet potatoes, mushrooms, onions and chickpeas. Cover and simmer for 7-10 minutes. If your mixture becomes too thick just thin it out using a little water.

5. Add the peas and turn the heat off. It will cook perfectly in the heat of the curry.

6. Remove the whole star anise before serving. Enjoy with beautiful Thai jasmine rice.

Mexican Rice

Ingredients

• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Directions

1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 40 minutes.