PREP TIME: 15 minutes TOTAL TIME: 20 minutes Tilapia is a mild-flavored white-fleshed fish. Generally available in fish markets and supermarkets, you can substitute snapper or catfish if you prefer. While great on fish, this salsa works equally well on grilled chicken or pork. 1 tablespoon olive oil, plus more for grates 1/2 pound (2 … Continue Reading →
1 octopus, about 3 pounds Coarse salt 4 medium to large potatoes Smoked paprika Olive oil Thaw octopus if necessary, either for 24 hours in refrigerator, or for a few hours in a couple of changes of cold water. With scissors, remove skinny tips of tentacles and, cutting through webbing that connects them, separate the … Continue Reading →
From “The Splendid Table’s How To Eat Supper” Cook and eat immediately. Brine: 1/2 cup kosher or sea salt (not iodized) 1/3 cup sugar 1/3 cup medium-hot chili powder 2 quarts warm water 1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible) Saute: 4 large garlic cloves 1 4-inch … Continue Reading →
1/4 cup country-style Dijon mustard 2 1/2 tablespoons pure maple syrup 2 tablespoons water 1 tablespoon horseradish 2 salmon fillets (8 ounces each) 2 tablespoons brown sugar 1 tablespoon chopped fresh thyme Preheat oven to 350 degrees. To make sauce, whisk mustard, 1 ½ tablespoons maple syrup, water and horseradish in small bowl to blend. … Continue Reading →
Here, finely chopped pineapple forms a wonderful crust that is baked onto salmon fillets. Lime zest and crushed red pepper flakes add a little kick. This is also a great choice for a quick meal that doubles easily. Serve with a simply prepared green vegetable. Recipe from Stephanie Witt Sedgwick. 1/2 cup finely chopped pineapple … Continue Reading →
Make sure to use an underripe mango for this dish or the “hash” will turn to mush. 1/2 cup vegetable or olive oil, divided 1 medium sweet potato, peeled and cut into small 1/4 -inch dice (about 2 cups) 1 firm, underripe mango, peeled and cut into 1/4 -inch dice (about 2 cups) 2 teaspoons … Continue Reading →
1 tablespoon butter 1 shallot, minced 2 tablespoons cream cheese, softened 2 tablespoons half-and-half 1 tablespoon minced Italian parsley 1/8 teaspoon pepper or to taste 4 eggs 2 ounces diced smoked salmon Lemon wedges Melt butter in large skillet. Add shallot and cook over medium-high heat for 3 to 5 minutes or until tender. Combine … Continue Reading →
From “Very Cranberry” by Jennifer Trainer Thompson. This recipe can’t get any more healthful (and it tastes great too!). The salmon provides great omega 3 and 6 oils, while the cranberries contain significant amounts of antioxidants that help to prevent disease. 4 (6-ounce) boneless salmon fillets, pin bones removed Salt and freshly ground white pepper … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, protein and fiber in grams for the ingredient listed. In this dish there are 12 grams of carbohydrates, 6 grams of protein and 2 grams of fiber per serving. 2 tablespoons olive oil (C=0g) 4 cloves of shaved garlic (C=4g) 2 teaspoons ground New Mexican … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. The recipe has about 12 grams carbohydrates, 38 grams of protein and 3 grams fiber per serving. 2 Asian Pears, sliced thin ( 1/8 -inch), reserving the best 12 round discs, the remaining sections … Continue Reading →