Yummy Healthy Food
FOOD INSPIRATION DURING THE TIME OF THE CORONAVIRUS
This recipe comes from Simply Ming: One Pot Meals, one of my favorite cookbooks. If can also be made with chopped turkey. For a complete meal, I serve this with steamed broccoli.
This serves 4 and takes about 45 minutes to prepare. Ingredients: -1 lb penne -Extra virgin olive oil -2 shallots -2-3 cloves garlic -1/2 c panko -1 lb ground chicken -2 eggs -1 bunch scallions -32 oz jar tomato sauce -20 basil leaves Steps: 1) Prepare pasta -Boil water in large pot with salt added -Add penne -Cook about 10 minutes or as directed on package -Drain in cold water -Drizzle with olive oil 2) Steam Broccoli -Cut broccoli into spears -Add to medium saucepan with steamer -Bring water to boil and steam for about 15 minutes 2) Make meatballs -While penne is cooking, mince shallots and mince or grate garlic -Thinly slice scallions -Heat 2 TBS olive oil in large skillet -Saute onions & garlic until softened and lightly browned -Mix together panko, chicken and eggs -Add onion & garlic mixture -Season with salt and pepper -Heat 2 TBS olive oil in skillet over medium high heat -Wet hand and form meat mixture into meatballs -- size of golf balls -Add meatballs, working in batches -Saute meatballs until all sides are brown, 4-5 minutes -Add scallions, tomato sauce and basil to pot -Add all meatballs to pot, reduce heat to medium-low and simmer 10 minutes 3) Serve -Mix pasta and meatball with sauce together in large bowl -Serve pasta and steamed broccoli Enjoy!
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This recipe is from the cookbook "Levana's Table." So easy, so good. I pair it with sauted greens and rice. Her secrets to having this come out fabulous are these. Use a wide skillet that the fish will fit snugly in one layer. Don't cook the fish any longer than instructed.
This meal takes about 30 minutes to prepare and serves 4 people. Ingredients: Poached Salmon -1/2 c dry white wine -2 TBS olive oil -juice of 1/2 lemon -1 TBS green bottled peppercorns -1/2 c packed basil leaves -1 c canned crushed tomatoes -1/2 TBS bottled hot sauce -1 1/2 lbs salmon fillet Rice -1 bag parboiled brown rice Sauteed Greens -1 bunch kale or swiss chard -2-3 cloves garlic -2 TBS olive oil -1/4 or 1/2 tsp crushed red pepper Steps: 1) Prepare rice & prep vegetables -Submerge package of rice in 1 quart of water in microwave-safe bowl -Microwave for 10 minutes -Note: you can also put bag of rice in 1 quart of boiling water for 10 minutes -Slice garlic -Wash greens 2) Prepare fish -Place wine, salt, olive oil, lemon juice, basil, tomatoes and bottled hot sauce in a wide skillet and bring to a boil -Add the salmon to the skillet and bring sauce to a boil again -Reduce heat to medium, cover and cook for 20 minutes 3) Prepare greens -Heat olive oil in large skillet over medium heat -Slice garlic -Add garlic to pan & saute 2-3 minutes -Add greens and crushed red pepper -Saute uncovered for 5 minutes -Cover pan and continue sauteing until greens soften and brown 4) Finish preparing fish -Transfer salmon to a platter using 2 slotted spatulas -Reduce liquid in skillet to about 1/2 c -Cut fish into individual servings 5) Serve -Put individual serving of rice on plate -Put piece of salmon on this -Pour tomato-basil sauce on fish -Add greens Enjoy! I got this fish recipe from the cookbook Jerusalem. It is a beautiful book that intertwines food and recipes from the many different cultures that inhabit this ancient city. I pair the fish cakes with a Quinoa Tabouli, a regular dish in my kitchen.
This meal takes about an hour and 15 minutes to prepare. Ingredients: Fish Cakes -14 oz cod or haddock fillets -1/2 cup bread crumbs or panko or gluten-free panko -1/2 large egg -2 ½ TBS capers -1 TBS dill -2 green onions -grated zest of 1 lemon -1 TBS fresh squeezed lemon juice -3/4 tsp ground cumin -1/2 tsp turmeric -1/2 tsp salt -1/4 tsp pepper, preferable white pepper -3 TBS extra virgin olive oil for sautéing Sauce -2-3 TBS mayonnaise -1 TBS ketchup -4 TBS prepared horseradish or to taste Note: Honestly, I don’t really measure when I make the sauce. Just mix the ingredients together & taste to get the right ratio. Quinoa Tabouli -1/2 c red quinoa -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -1 clove of garlic -1/2 tsp cumin -1 c chopped parsley -3/4 c chopped tomatoes -2 scallions -1/4 c chopped olives (I like Kalamata olives) -salt and pepper to taste Steps: 1) Prep -Start by preparing the quinoa -Rinse ½ c dry quinoa -Add to saucepan with 1 c of water or chicken or veggie broth -Bring to a boil -Cover and simmer for ~15 minutes until liquid is absorbed -While quinoa is cooking, prep fish cakes -Cut fish into 1/16 inch thin slices -Dice slices into tiny pieces -Chop green onions -Chop capers -Zest lemon -Chop dill -Mix together well -- fish, bread crumbs, egg, capers, dill, green onions, lemon zest, lemon juice, cumin, turmeric, salt & pepper -Dampen hands and make 12 patties out of fish mixture -Arrange on plate, cover with plastic and refrigerate for at least 30 minutes 2) Make sauce for fish cakes & dressing for the quinoa -Mix together mayo, ketchup and horseradish in small bowl -Refrigerate until serving -Add olive oil and lemon juice to a large bowl -Grate or mince 1 clove of garlic and add to bowl -Add cumin to bowl -Add cooked quinoa to bowl and mix -Let cool for 30 minutes 3) Prep rest of tabouli salad -Chop parsley, tomatoes, scallions & olives 4) Saute Fish Cakes -heat olive oil in large frying pan over medium-high heat -cook fish cakes in batches 5-6 to a batch until browned on both sides & cooked through -this should take 5-8 minutes for each batch -drain on plate with paper towel 5) Mix tabouli ingredients together -mix quinoa with parsley, tomatoes, scallions, olives 6) Serve Fish Cakes & Tabouli -plate fish cakes -put horseradish sauce on top -add tabouli on the side Enjoy! |
AuthorI love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love. To get started eating healthy, read Update Your Kitchen for Optimum Health.
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