Broiled Whole Fish and Vegetables

This recipe is simple but delicious.

Ingredients:

2 red snapper (1½ lb each) *
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper

Preparation:

1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;

2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;

3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;

4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;

5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;

6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);

7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;

8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;

9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.

4 servings.

* You may use trout or flounder or sea bass or any other kind of fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.

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Chicken Alfredo

Alright, here we go:

Chicken Alfredo

clove of garlic
1 chicken breast
4 oz cream cheese
1/4 margarine
1/4 half n half
parmesan cheese
whatever vegetables you like...I use a normandy blend (steam them)
whatever pasta you have on hand (cook before serving...ha...ha...ha)

sautee the garlic for just a minute or two. add the chicken breast. cook it. chunk it as you cook it. when its all cooked, add the margarine and cream cheese. simmer until they're mostly melted. add the half n half. keep cooking. when its mostly creamy, add parmesan cheese to taste. serve the sauce over the pasta and vegetables.

This makes enough for about 3 people. I usually double it and Matt takes it in his lunch. Some of you may even want to triple it. It makes the whole house smell heavenly. (and by whole house, I mean our 4 room apartment, so really just like 100 square feet, but who knows, maybe the neighbors can smell it too?) This is definitely not part of our portion controlled diet, but I like to make it for date night. Grandpa Pratt also seems to really enjoy that.

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Bruscetta

I miss cooking. I used to have weekly parties, very informal, in which everyone I new who had nothing else to do would show up at my place on a saturday night, because they knew that if they brough a random ingredient, I would add it to whatever meal I was cooking, and we would all end up with a gourmet, definitely better than any college kid ever eats, kind of a dinner. Then we would play a ridiculous party game and laugh until 2 am. The thing is, cooking is no fun if you don't have people to cook for, so the rest of the week I would eat ramen and cold cereal, always looking forward to the saturday night party, that nobody ever planned, and it was better for it. Undoubtedly, someone would call satuday afternoon and ask to come over, and I would say "bring some baguettes!" From there, anyone who came by, called, or who we felt inspired to call, would get the invite and be told to "bring something to eat, or an ingredient for something to eat. We'll figure it out when you get here." That is how you make bruscetta. It is also the best way to eat it.

There are, however, a few basics you need.

Olive Oil (all mormons have it on hand.)
Vinegar (prefferably flavored, i prefer balsamic, but apple or otherwise fruity works)
Fresh tomatoes.

Now for the variables.

Spices. (salt, sugar, rubbed sage, mustard powder, lemon pepper, herbes de provence, basil, any seasing blends you have laying around, and garlic.)

Avocado
Cheese chunks
peppers
onion (whatever kind)
cucumbers
lettuce
artichoke hearts
tofu chunks
bacon
water chestnuts
radishes
crasins
palm hearts
hot dog chunks (it sounds gross, but if you chop them up enough, you don't get the texture, just the flavor.)

This list can continue to include anything you might want in a salad that will absorb the flavor of the vinegar, but it all must be cubed or chopped. little chunks people, so they can blend together and be spooned onto bread.

use a 2:1 ratio on the Oil:vinegar. If you have good mustard (not the yellow american stuff, but maybe grey poupon, with the seeds in it even) blend a couple of tablespoons of that in too. Then pur it over all of the stuff you have chopped up, and mix it so you have a salsa like consistency (chunky, fresh salsa.) Then season to taste. If you think it needs more salt, add a little sugar first to see if that helps. Mom puts a little extra sugar in more things than we know. A teaspoon here and there makes everything taste more like home.

My favorite blend ever was tomatoes, chives, white onions, avacado, mozerella, and a mustard vinaigrette with rubbed sage and lemon pepper. Two of my roommates got engaged over that particular batch of bruschetta.

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Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper
Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. For vitamin content please click on "Print Recipe" on aforementioned site.

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Stir-fried Cauliflowers

Delicious side-dish.

2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper

Preparation:

1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;

2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;

3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;

4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;

5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;

6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.

Six servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/345954. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Cheese Dip

Spicy, delicious and appetizing side-dish.

Ingredients:

2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne pepper) **
¼ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima) *
¼ teaspoon White pepper

Preparation:

1st Step: In a bowl, flake the cheese with forks;

2nd Step: In small pot, on a lower heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), cardamom, white pepper and garlic powder;

3rd Step: Pour the melted spiced butter on the cheese; mix well until completely marinated;

4th Step: Keep it in the fridge and serve it cold.


8 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Clarified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water; keep it in fridge.
For nutritional facts of this recipe please visit http://www.recipezaar.com/347075. For vitamin content please click on "Print Recipe" on aforementioned site.

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Beef-Tomato Steak

Ingredients:

1 lb (½ kg) beef tenderloin/boneless sirloin
1 onion (thinly sliced)
½ tablespoon butter
2 tomatoes (seeded, sliced)
1 bunch rosemary or 2 teaspoons dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon red chili powder (Berbere)
1 tablespoon sherry or red wine (optional)
¼ teaspoon Italian seasonings
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings (keep it in fridge for ½ an hour if preferred);

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;

6th Step: To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);

7th Step: Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.

4 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/317391. For vitamin content please click on "Print Recipe" on aforementioned site.

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