Seasoned Tilapia with Carrot Infused Rice

Seasoned Tilapia with Carrot Infused Rice

Ingredients:

Fish:
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


Rice:
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.

TASTE-TEST plus TUNA MELT RECIPE

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 www.edwardandsons.com

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

Tuna Melt Tacos

Ingredients:
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!

PICNIC SEASON IS HERE!

Summer is fast approaching and that means picnics in the park.  One staple of family picnics is the pasta salad.  Here is a gluten-free version of a pasta salad you may like to bring the next time you are invited to a party or picnic - Enjoy!

Picnic Pasta Salad

Ingredients:
4 c. cooked GF pasta, Tinkyada brand
1 small organic green bell pepper, chopped
2 green onions, sliced
1 small organic yellow squash, chopped
1 organic carrot, thinly sliced
1/2 of a roasted red pepper, chopped
1 Tb. olive oil
salt and pepper to taste
4 oz. Annie's Naturals Lite Honey Mustard Vinaigrette

Directions:  Place cooked pasta in a large bowl.  Heat olive oil in a skillet over med-hi heat.  When hot, add all the vegetables, tossing to coat with oil.  Cook, stirring occasionally, for 2 minutes.  Pour into bowl with pasta.  Add salt and pepper.  Toss together.  Pour in vinaigrette and toss again gently.  Cover and refrigerate for several hours.  Serve chilled or room temperature.

SCALLOPS- YUM!

I love scallops!  When I saw them on special at the grocery store I had to get some.  Here's a quick and easy recipe I whipped up today that has only 5 ingredients - Enjoy!

Scallops For Two

Ingredients:

8 oz. jumbo sea scallops

8 oz. broccoli tenders, trimmed and cut in thirds

A large handful of grape tomatoes

3 slices uncured bacon, chopped

2 garlic cloves

Directions:  Heat large skillet over med-hi heat.  Add bacon and saute until halfway cooked, about 3 minutes.  Add broccoli tenders, cook, stirring occasionally for 4 minutes.  Add tomatoes and garlic.  Let cook another 3 minutes.  Push broccoli and tomato mixture to the sides and place scallops in the middle.  Cook for 2 minutes or until they are opaque halfway through.  Add 1-2 Tb. water to deglaze the bottom of the skillet. Turn over scallops and cook for about 2-3 more minutes, until cooked through.  Serve immediately.

ARTICHOKES!

Lately I've been craving artichokes and have been creating recipes with them as the main ingredient.  I'm still perfecting the others but here is a great salad you can prepare for a large lunch or dinner crowd.  It's also perfect for an outdoor B-B-Q or picnic!  Enjoy!

Rice & Artichoke Salad

Ingredients:
2 c. GF chicken or vegetable stock
2 c. water
2 c. uncooked white rice
18 oz. marinated artichoke hearts, drained and 1/2 c. liquid reserved
1 1/4 c. organic mayo, I used Spectrum brand
2 tsp. curry powder
1 tsp. Italian seasoning
salt and pepper to taste
1/4 white onion, chopped
1 large green bell pepper, chopped
4 celery stalks, chopped
1/4 c. parsley

Directions:  Combine stock and water in large pot and bring to a boil.  Add rice, reduced heat to simmer, cover and cook for about 20 minutes.  In a bowl, mix together the mayo, reserved artichoke liquid, curry powder, Italian seasoning, salt and pepper.  Set aside.  In a very large bowl, combine the artichokes, onion, bell pepper, celery and parsley.  Mix in the cooked rice.  Drizzle in the dressing mixture and toss together gently.  Cover and chill in the refrigerator for several hours or overnight.  Serve cold.

Mmmm - That's Some Good Guacamole!

I think I've mentioned before that avocados are one of my favorite foods.  Now that Spring has arrived, it puts me in the mood for those backyard parties and fun foods.  I enjoy making guacamole several different ways, but here is a basic recipe that has minimal ingredients with maximum taste.

Good Guacamole

Ingredients:

2 large avocados

1 garlic clove, minced

2-3 Tb. cilantro, chopped fine

salt and pepper to taste

1 green onion, sliced and chopped fine

2 small vine-ripened tomatoes, chopped

juice of 1/2 a lemon or 1 lime

Directions:  Scoop the avocado from there shells and place in a bowl.  Add garlic, cilantro, salt and pepper.  Mash these ingredients together (mashing the garlic and cilantro with the avocado helps to bring out their natural, savory oils, adding more flavor).  Add the green onion, tomatoes and lemon/lime juice.  Mix to combine.  Serve with tortilla chips, spread on a sandwich or wrap, or eat with vegetable sticks.

COOKING WITH BLACK-EYED PEAS

I've never cooked black-eyed peas before and have heard they're tricky since you don't want to over-cooked them or they'll "explode" or turn to mush - and you don't want to undercook them and be too hard.  I got them just right the first time!  Here is a variation on a southern black-eyed peas recipe.

Black-Eyed Peas

with Ham & Artichoke

Ingredients:

7 c. water

16 oz. (1 lb) dried black-eyed peas

14.1 oz. (1 can) artichoke hearts in brine, chopped

1 medium onion, chopped

1 tsp. sea salt

6 garlic cloves, minced

2 tsp. red pepper sauce

3 Tb. vegetable oil

1/3 c. fresh cilantro, chopped

3 small tomatoes, seeded and chopped

8 oz. cooked smoked ham, chopped

Directions:  Heat water and peas to boiling in a large pot.  Boil uncovered for 2 minutes.  Reduce heat to simmer and add ham.  Cover and simmer for 30 minutes, stirring occasionally, until beans are tender.  Drain well and set aside.  Heat oil in same pot and add onion, artichoke, garlic, salt and red pepper sauce.  Cook for 5 minutes.  Stir in cilantro, tomatoes and peas/ham mixture.  Cook until heated through - about 5 minutes.  Servings:  6-8