Thursday, June 23, 2011

Seasoned Tilapia with Carrot Infused Rice

Seasoned Tilapia with Carrot Infused Rice


4 tilapia filets, rinsed and patted dry
1/2 tsp. onion powder
1/4 tsp. salt
1/2 tsp. Italian seasoning
1/4 tsp. cayenne pepper
1/4 tsp. fresh ground black pepper
2 Tb. canola oil

1 cup jasmine rice, uncooked
1 c. shredded carrots
1/2 c. chopped onion
1 large garlic clove, minced
1/2 tsp. ground ginger
1 Tb. olive oil
1 3/4 c. water
3/4 tsp. salt
1/4 c. ground macadamia nuts

Directions:  Place tilapia filets on a large plate.  In a small bowl combine onion powder, salt, Italian seasoning, cayenne pepper, black pepper and 1 Tb. canola oil.  Rub spice mixture on both sides of tilapia filets.  Heat a frying pan over medium heat.  Add the remaining 1 Tb. canola oil to the pan.  Add tilapia filets and cook for 4 minutes.  Flip over and cook an additional 3-4 minutes.  For rice, heat the olive oil in a medium sized pot over medium-high heat.  Add carrots, onion, garlic, ginger and salt.  Cook, stirring occasionally for about 3 minutes.  Add rice and water.  Cover with lid and heat until boiling.  Reduce to simmer and cook for 20 minutes or until water is absorbed.  Remove from heat and stir in the macadamia nuts.  Serve with the cooked tilapia.

Wednesday, June 1, 2011


On my last trip to Whole Foods I saw some new gluten-free crackers that I hadn't seen before.  They are called Edward & Sons' Exotic Rice Toast.  They come in a few different flavors.  I got the Jasmine Rice & Spring Onion, and the Purple Rice & Black Sesame.  I was quite pleased with the crisp texture and subtle seasoning.  These are a perfect base for fancy spreads and hors d'oeuvres.  I enjoyed them with hummus and a tomato and artichoke bruschetta spread.  For more information about this company and it's products, go to

Next up is a twist on the classic Tuna Melt.  Hope you like it!

Tuna Melt Tacos

1 can of tuna, drained
1/4 c. organic mayo
1 tsp. red wine vinegar
1 green onion, minced
salt and pepper to taste
1/8 tsp. mustard seeds, crushed
1/2 c. shredded cheddar cheese (I used dairy free rice cheese)
4 thin slices of a Roma tomato
1/2 small avocado, sliced thin
2 (6") corn tortillas
Nonstick spray

Directions:  Heat oven to 400 degrees.  In a small bowl, combine tuna, mayo, red wine vinegar, green onion, salt and pepper and mustard seed.  Set aside.  Place 2 tortillas on a cookie sheet and spray both sides with nonstick spray.  Place in broiler for 1 minute.  Remove and flip over tortillas.  Sprinkle a little cheese on each tortilla, reserving 1/8 c. for later.  Next, spread tuna mix evenly on each tortilla.  Top each with 2 tomato slices.  Sprinkle on the reserved cheese.  Return the cookie sheet to the broiler and cook for 2 1/2 to 3 minutes.  Place tortillas on a plate, divide the sliced avocado evenly between them and fold up into a taco shape.  Secure with a toothpick to retain shape.  Serve!