Filed under: Admire & Inspire, Entres | Tags: asparagus, fish, mandarin, pescatarian, roasted, summer salad, tilapia, tomatoes
We are eating more than fish this summer, I promise it’s not the only the only thing we’re eating (for example last night we made Turkey Burgers). But I’d like to stress how quick, affordable, simple, and healthy cooking fish is. Especially because I never started cooking it until this year. It only takes about 10 minutes to thaw and no more than 10 minutes to bake/grill/pan-fry. I admit, if you’re not a fish lover it’s hard to convert. Yet there’s something so addicting to eating fish, maybe its the luxury it’s associated with or the health-related reasons, but mostly I find fish light to eat & easier to chew than getting through a steak or chicken. That being said, I would never completely give up either of those though.
Pescatarian – someone who abstains from eating meat or poultry but eats fish (…a vegetarian who eats fish).
Filed under: Admire & Inspire, College Cooking, Entres, Garden of Eating | Tags: barbecue, BBQ, fish, fresh, grill, rice, salad, spanish, summer, sweet potato, taco, tilapia, tomatoes
Now that I’m back home (graduated, cue tears) from college, I have a bit more time to cook. Not that these recipes take long at all, the following take about 20-25 minutes maximum. All of these ‘recipes’ are dependent on what you can find in your fridge – alter and cater each to what works for you. Take some notes from the following ideas but don’t feel the need to replicate it exactly. Here’s what been cooking this summer so far:
Last Minute BBQ
BBQ Chicken & Roasted Sweet Potatoes
Preheat the grill to medium-high heat. Coat the raw chicken with a barbecue sauce or marinade. Place on the grill until cooked through. Let rest for a few minutes to retain the tenderness and juices before thinly slicing crosswise into strips.
Meanwhile, preheat the oven to ~400 degrees. Dice and chop the sweet potatoes into small pieces. Cut zucchini lengthwise. Toss both the potato and zucchini in a bowl with olive oil, cayenne pepper, paprika, and a little salt. (I used a Mexican Chili Spice blend). Lay onto a sheet pan and roast in the oven until roasted until desired consistency (I like the sweet potatoes crispier but still soft in the middle ~ 30 minutes, tossing throughout). Place onto the platter beside the grilled chicken. Decorate with sliced mango or peaches.
Taco Salad
Roughly chop all of the vegetables to a small consistency. Toss together (Add it anything else you have on hand that would pair well) and add in a bit of the ranch dressing. It doesn’t need much because it the avocado creates a dressing like texture.
Fishing Around
Tilapia as easy as 1-2-3 Red-Fish, Blue Fish
Everyone is surprised to find out how quick and easy it is to cook fish. My roommates and I buy frozen tilapia all year round. It saves money and time. The tilapia cooks quicker than chicken, steak, and tofu. One filet has 110 calories, 23 grams of protein, and only 15 grams of fat. Place frozen tilapia still in the individually wrapped plastic, in a bowl. Cover with warm/hot water and allow to thaw for ~ 10 minutes. Coat with Pam or Olive Oil and place in the oven (~300 degrees) or in a pan on the stove. They cook quickly (about 6-7 minutes if even on each side) so keep an eye on them.
Frozen Tilapia Filets (thawed) Olive Oil Cayenne Pepper Paprika Bruschetta (or tomatoes, salsa, etc) Zucchini Preheat the oven to 300-350 degrees. Take the tilapia out of the plastic wrapping. Pat dry and coat with olive oil. Sprinkle with seasonings (I used Mexican Chili Spice) and place on an oven sheet. Bake for about 4-5 minutes each side until no longer translucent. Take out when they are white and flaky. Top with bruschetta, salsa, or other desired toppings. Meanwhile, chop zucchini into appropriate slices. Coat with olive oil, salt, and pepper. Lay on a baking sheet and roast until tender. Serve with the tilapia.Red Bean and Spice Rice
The secret to this 90 minute dish – my main man, Uncle Ben. The rice cooks in 90 seconds and comes in a variety of flavors from garden vegetables, to cajun style, to basmati, to jasmine. Quick and easy! Watch the portion sizes though.
Roasted Sweet Potato Salad
The warm roasted sweet potato compliments the refreshing lettuce and creamy avocado. The healthy fat in the avocado allows the body to absorb the lycopene (antioxidant) found in tomatoes.
Romaine Lettuce, chopped Cherry Tomatoes, sliced Avocado, diced 1-2 Sweet potatoes, halved and cut lengthwise Preheat the oven to ~ 400 degrees. Toss the sweet potatoes lightly with olive oil and sprinkle with salt and pepper or paprika. Place the oven for about 20-25 minutes. (I’ve noticed the smaller the sweet potatoes are chopped the quicker they roast.) Layer or separately arrange the lettuce, cherry tomatoes, and avocado in a long bowl or platter. Place the sweet potatoes around the salad.Stayed posted with grilling and more summer recipes to come this week.
Filed under: Admire & Inspire, College Cooking, Entres, Garden of Eating | Tags: butternut squash, grilled chicken, homemade, mozzarella, roasted red peppers, roasted squash, spice, tilapia, wrap
DINING OUT
Roasted Red Pepper, Grilled Chicken & Mozzarella Wrap
with spinach, basil, and olive oil
DINING IN
Broiled Chili-Spiced Tilapia
on a bed of mixed greens with oven roasted butternut squash, craisins, and honey roasted almonds
*yes, courtesy of my kitchen.
Filed under: Admire & Inspire, College Cooking | Tags: black beans, corn, corona, creamy dressing, fish, guacamole, onion, papaya, ranch, salsa, shredded cheese, summer, tacos, tilapia
New Camera. New Apartment. New jobs. New Ideas.
I’m living with two of my friends for the summer. Each night we have the toss up: cook or take-out. After an 8-hour day, most people don’t have the desire to plan, to cook, to stand there, to clean. While take-out is hands down the convenient option (..& we certainly have chosen this option), we have not regretted choosing to cook for several reasons.
- your hunger brews as you cook
- it’s a mental escape: not thinking about work, the TV, the gym.
- easier on the wallet
- we feel like a family
- you’re always proud of what your end product . . . no matter how simple or pathetic it may turn out
Fortunately, my one roommate REALLY enjoys cooking at the end of her day. Me & the other roommate are not opposed.
On the menu? FISH TACOS. Hello Summer.
FISH TACOS
3 Cloves Garlic
Cilantro
Lime Juice
1 Tbsp. Honey
1 Tbsp. Tequila
2 Tbsp. Chili Powder
Salt & Pepper
3 Frozen Tilapia Fillets
Shredded cheddar cheese (FF)
Taco Shell
Romaine/Mixed Green Lettuce
Creamy Dressing (Recipe Follows)
Thaw out the tilapia fillets. Combine the first seven ingredients. Marinade the fish for desired length (minimum 20-30 minutes). Pan fry them over low-medium heat. Assemble with shredded cheddar cheese, lettuce, & taco shells. Top with Avocado-Ranch Dressing.
Guiltless Splurge: Grilling fish is much better than fried fish tacos + has more flavor.
opt out the taco shell or just crush 1 on top to make a Taco Salad.
CREAMY AVOCADO-RANCH DRESSING
FF Ranch Dressing
1/2 Avocado, smashed
Lime Juice
Cilantro
Salt & pepper
Combine all ingredients & lather on top of the fish tacos or on top of the salad.
BLACK BEAN & CORN SALSA
1 can of black beans, rinsed
1 can of corn, rinsed
1/2 red onion, diced
lime juice
cilantro
salt & pepper
Combine all ingredients.
GUACAMOLE
1 avocado, smashed
1/2 red onion, diced
1 tomato
lemon juice
salt & pepper
Combine all ingredients. There are many variations to try with guacamole: spicy? cayenne pepper. sweet? grapefruit juice.
This dish has the balance of refreshing & light yet filling from the creamy dressing & guacamole. So uncork the wine (lets be honest, Corona). Turn up the Hunger Games Audiobook. Sit down & enjoy what you’ve made; it’s time to relax.
Spicy Tilapia with Pineapple Salsa
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp. dried Thyme
1/4 tsp.celery seed
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/8 tsp. cayenne
canola oil
tilapia filets
pineapple, diced
1 tomato, diced
1 red pepper, diced
1 red onion, diced
red pepper flakes
2 tbsp. rice wine vinegar
Toss the pineapple, tomato, red pepper, red onion, red pepper flakes, and rice wine vinegar together. Put in the fridge until ready to serve.
Heat a pan to medium-heat and add 2 tbsp of canola oil for every 2 filets. Toss the seasonings in a bowl. Rub the tilapia filets with the seasoning. Cook each filet 4 minutes on each side or until flaky. Top with the pineapple salsa. Serve with a simple salad – lettuce, avocado, honey roasted almonds.
Balsamic Roasted Asparagus
Balsamic Vinegar spray
Asparagus
Sea Salt
Olive Oil
Preheat the oven to 350 degrees. Toss all ingredients on a baking sheet. Place in the oven for about 15 minutes or until slightly brown.
Guiltless Splurge 