Pasta Primavera with Snapper

Dinner 2.01.2013: Pasta Primavera with Snapper

Pasta Primavera with Snapper

Pasta Primavera
(olive oil, red onion, carrots, kosher salt, pepper, bokchoy whites, tomato, squash, green onion, little stock, heavy cream, dried oregano, frozen peas, starchy pasta water, lemon zest, bokchoy greens, grated Parmesan, chopped parsley) toss with pasta

Snapper
(snapper, kosher salt, pepper, dried oregano)

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Dinner 8.19.2012: Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Roasted Fennel and Cherry Tomatoes (olive oil, fennel, kosher salt, cherry tomatoes, red pepper flakes, minced garlic, fresh chopped oregano, chicken stock) - start roasting fennel with olive oil and a little salt in ovenproof pan on stove top. Add tomatoes, garlic, red pepper flakes, garlic and oregano, stir, roast @ 375F for 10 mins, stir, add chicken stock, roast another 10 mins or until fennel is tender. Immediately spoon sauce over al-dente capellini pasta.

Shrimp (shrimp, TJs all purpose seasoning, ground coriander, kosher salt) - marinade shrimp for at least 30 mins and sauté on a little olive oil on both sides.

Capellini - this pasta is very fragile so immediately after draining put on plates and spoon sauce over.

Roasted Fennel and Cherry Tomatoes, Shrimp, Capellini

Endive and Fennel Salad with Salmon Cakes

Dinner 8.14.2012: Endive and Fennel Salad with Salmon Cakes

Endive and Fennel Salad with Salmon Cakes

Endive and Fennel Salad (red and white endive, fennel, chopped parsley)

Dressing (olive oil, red wine vinegar, kosher salt, pepper, mayonnaise, Dijon mustard, honey, dried dill, fennel frawns)

Salmon Cakes (canned salmon in water well drained, bread crumbs, kosher salt, lemon pepper, egg, chopped parsley, lemon zest, lemon juice, extra breadcrumbs for encrusting)

Thai Mahi-Mahi with Coconut-Cilantro Rice

Dinner 7.29.2012: Thai Mahi-Mahi with Coconut-Cilantro Rice

Thai Mahi-Mahi with Coconut-Cilantro Rice

Mahi-Mahi (bite-size pieces of mahi-mahi, lime juice, kosher salt, pepper, ground coriander) - In a nonstick pan cook the fish until just cooked throught. Remove fish, set aside, wipe pan with a paper towel and reuse for the vegetables and sauce.

Vegetables & Sauce (olive oil, bias-sliced carrots and celery, sliced red onion, sliced mushrooms, broccoli, blanched green beans, minced garlic, minced ginger, chopped cilantro, light coconut milk, chicken stock, lime juice, kosher salt, pepper, thai red curry paste) - Sautee carrots, celery, onion and mushrooms until just starting to soften. Add ginger and garlic. Add coconut milk, chili paste and stock; stir, add broccoli and cook until broccoli starting to soften. Season with kosher salt and pepper. Add cilantro, green beans and mahi-mahi; heat through and serve over rice.

Coconut-Cilantro Rice (olive oil, jasmin rice, water, coconut milk, kosher salt, chopped cilantro) - olive oil, rice, water (3/4 part), coconut milk (1/4 part), kosher salt, chopped cilantro)

Thai Mahi-Mahi with Coconut-Cilantro Rice

Roasted Summer Vegetable Rice Pilaf with Tilapia

Dinner 6.18.2012: Roasted Summer Vegetable Rice Pilaf with Tilapia

Roasted Summer Vegetable Rice Pilaf 

I like rice occasionally and I nearly don't make it frequently enough, but what I have learned over the years is that if you buy a 'medley' of grains NEVER trust the cooking time printed on the packaged. It seems like I always have to double the time. From now on I'll stick to plain white or brown rice where I know it will be done in ~25 mins!

Roasted Summer Vegetable Rice Pilaf (olive oil, vegetables washed, peeled and cut into similar sizes, kosher salt) - I start the vegetables in a nonstick pan and when they are starting to brown  toss them and finish roasting them @375F until tender. Let cool, chop into small dice and toss with cooked rice/grains of your choice. Season to taste with kosher salt and a little pepper.

Tilapia (butter, tilapia, kosher salt, pepper, squeeze of lemon)

Pan-roasted Vegetables finished @ 375F until tender.

Pasta Salad with Pan-roasted Zucchini, Salmon

Dinner 6.13.2012: Pasta Salad with Pan-roasted Zucchini, Salmon

Pasta salad with Pan-roasted Zucchini, Salmon

Pan-roasted Zucchini (olive oil, zucchini, kosher salt, pepper, sliced red onion, chopped parsley) - heat a little olive oil in a large nonstick pan and cook zucchini and onions until staring to brown. Stir occasionally and do not overcook.

Pasta Salad Dressing (olive oil, red wine vinegar, honey, kosher salt, black pepper, dried thyme, Dijon mustard, little water) - toss with al-dente pasta and cooled pan-roasted zucchini and let sit at room temp. for 30 mins - stir occasionally.

Salmon (salmon fillets, kosher salt, pepper, garlic-herb butter) - sear meat side in pan, flip, brush with garlic-herb butter and roast @ 375F for about 6-12 minutes depending on thickness.

Pan-roasted Zucchini

Thai Linguine with Tilapia

Dinner 6.11.2012: Thai Linguine with Tilapia

Thai Linguine with Tilapia

Thai Linguine Sauce (chicken stock, light coconut milk, ginger, kosher salt, pepper, red thai curry paste, lime zest and juice, little sugar, carrots, sliced mushrooms, green beans, chopped tomato, chopped parsley) - toss with al-dente linguine.

Tilapia (olive oil, kosher salt, pepper) - fry in a little olive oil until cooked through.

Thai Linguine with Tilapia

Fennel Salad and Honey-Marinated Salmon

Dinner 5.28.2012: Fennel Salad and Honey-Marinated Salmon

Fennel Salad and Honey-Marinated Salmon.

Fennel Salad (thinly sliced fennel bulbs, thinly sliced red onion, bias-cut celery, orange section, raisins or chopped apricot, poppy seeds)

Dressing (olive oil, white balsamic vinegar, honey, herbs de Province, Dijon mustard, kosher salt, pepper)

Honey-Marinated Salmon (honey, juice and zest from one lemon, fresh rosemary sprig) - heat honey, add remain. ingredients, let cool, strain, marinade salmon for 1 hour.

Fennel Salad with Orange Sections.

Salmon Scramble with Feta Cheese and Avocado

Breakfast: 5.20.2012: Salmon Scramble with Feta Cheese and Avocado

Salmon Scramble with Feta Cheese and Avocado (olive oil, sliced red onion, butter eggs, kosher salt, pepper, feta cheese, pre-cooked salmon, sliced avocado, chopped parsley)

Parsley-Pesto Linguine with Salmon Fillets

Dinner 5.16.2012: Parsley-Pesto Linguine with Salmon Fillets

Parsley-Pesto Linguine with Salmon Fillets

I love pestos because they are easy to make, nutritious, delicious, and cheap! You don't necessarily have to use basil - most of the time I either use spinach or parsley or a combination of the two.

Parsley-Pesto Linguine (parsley with stems, olive oil, lemon juice, kosher sale, garlic, roasted sunflower seeds, grated parmesan) - combine all ingredients in a food processor. Season to taste. Toss with al-dente pasta and add a little starch pasta water if it becomes too thick.

Salmon Fillets (olive oil, salmon fillets, kosher salt, pepper) - sear skin side up in nonstick pan (little olive oil) until nicely browned. Then turn them over, top with garlic-herb butter and lemon slices and finish ~6-8 min @375F oven. Garnish with parsley pesto.

Parsley-Pesto with roasted sunflower seeds.

Red Curry Fish Stew with Basil and Bok Choy

Dinner 4.26.2012: Red Curry Fish Stew with Basil and Bok Choy

Red Curry Fish Stew with Basil and Bok Choy

Red Curry Fish Stew with Basil and Bok Choy

• Whisk together stock, coconut milk, and curry paste. Briefly heat over med-high heat until boiling. Add ginger, sugar, and lime juice. Reduce heat to a simmer.
• 1 can (13.5 oz.) reduced-sodium chicken stock
• 1 can (14.5 oz.) coconut milk
• 1 to 2 tbsp. red curry paste
• Add ginger, sugar, salt, and lime juice, then reduce heat to a simmer.
• 5 quarter-size slices fresh ginger
• 2 tablespoons sugar
• kosher salt
• Juice of 1 lime
• Add bok choy, basil, and sprouts and cook 2 minutes.
• 1 small to medium bok choy
• 1 cup mung bean sprouts
• 4 fresh basil leafs (chopped)
• Reduce heat to low and add seafood. Stir gently to combine and cook fish until opaque, 3 to 5 minutes.
• 8 oz mixed seafood (TJs seafood medley) like squid, shrimp, scallops, etc.
• 4 ounces firm white fish such as black bass or tilapia, cut into cubes

Serve with a side of Jasmin rice.

Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Dinner: 4.19.2012: Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Spinach Salad with Pickled Beets and Goat Cheese, Salmon

Spinach Salad - toss spinach with dressing and garnish with almond slices, goat cheese and pickled beets.

Dressing (olive oil, white balsamic vinegar, kosher salt, pepper, sugar, herbs de Province, Dijon mustard)

Pickled Beets (roasted beets) - cover beets in aluminum foil and roast for 30-60 minutes until soft @ 375F. Let cool, peel, cut into desired size.
Beet Marinade (hot water, red wine vinegar, kosher salt, sugar, fresh thyme) - marinade for a min. of 30 mins.

Salmon (olive oil, salmon fillets, kosher salt, pepper) - start on stove top, flip and finish ~4-10 min @375F oven.

Parmesan-Linguine (grated parmesan, black pepper, starchy pasta water) - melt the grated cheese with hot starchy pasta water, add black pepper and toss with al-dente linguine. Serve immediately.

Sicilian Tuna with Green Beans and Linguine

Dinner 4.08.2012: Sicilian Tuna with Green Beans and Linguine

Sicilian Tuna with Green Beans and Linguine

Sicilian Tuna Marinade

• Combine all ingredients in a mortar and pestle or finely mince. Brush steaks on both sides and marinade at least 30 minutes at room temperature.
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 anchovy fillets, chopped
• 1-2 garlic cloves, chopped
• 2 teaspoons fresh oregano or thyme, chopped
• 2 tuna steaks, preferably albacore about 1 inch thick
• Grill or sear tuna, turning once, until pale pink in center, 5 to 7 minutes. 

Sicilian Sauce with Tomatoes, Black Olives, and Capers

• Sweat celery until starting to soften.
• 2 tablespoons extra-virgin olive oil
• 2 celery ribs, small dice
• kosher salt
• pepper
• Add remaining ingredients and gently cook until tomatoes soften and sauce becomes fragrant.
• 2 ripe tomatoes, small dice
• 1 garlic clove, minced
• 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
• 2 tablespoons small capers, drained and chopped
• 3 tablespoons basil or green onion, chiffonade
• 1 tablespoons fresh lemon juice
• Spoon over tuna and garnish with chopped green onion.

Green Beans (blanched in salted water, finished in pan with olive oil, kosher salt, pepper, and lemon juice)

Sicilian Tuna with Green Beans and Linguine

This dinner was inspired by:
http://www.epicurious.com/recipes/food/views/Sicilian-Tuna-355420

Tilapia, Broccoli, Fettuchine

Dinner 3.18.2012: Tilapia, Broccoli, Fettuchine

Tilapia, Broccoli, Fettuchine

Tilapia (olive oil, butter, kosher salt, pepper, lemon juice, chopped parsley)

Broccoli (blanch in salted boiling water)

Fettuchine - cooked al-dente; toss with a little lemon infuse olive oil and chopped parsley

Seafood Linguine with Spinach Pesto and Roasted Carrots

Dinner 3.14.2012: Seafood Linguine with Spinach Pesto and Roasted Carrots

Seafood Linguine with Spinach Pesto and Roasted Carrots

Pesto traditionally contains basil, pine nuts, garlic, parmesan, and olive oil. Thankfully there are many substitutions you can use which turn out just as delicious if not better: parsley, arugula, spinach, walnuts, pecans, almonds, walnut oil, etc. Be a little creative and use what you have on hand.

Spinach Pesto (spinach, parsley, garlic, pine nuts, grated parmesan, olive oil, kosher salt, pepper) - I use my Breville Controll Grip chopper attachment to make the pesto.


Seafood Linguine (sweat minced red onion, kosher salt, little clam juice, little heavy cream, 1/2 bag defrosted TJs Seafood Medley, pre-made spinach pesto, grated parmesan, little lemon juice and zest) - toss with al-dente linguine and garnish with chopped parsley and  pine nuts.

Roasted Carrots (olive oil, roll-cut carrots, kosher salt, pepper, chopped parsley)

Roasted Carrots; TJs Seafood Medley.

Spinach Pesto with parsley, pine nuts, garlic, olive oli, salt, pepper.

Spinach Pesto with parsley, pine nuts, garlic, olive oli, salt, pepper.

Seafood Linguine with Green Beans

Dinner 2.05.2012: Seafood Linguine with Green Beans

Seafood Linguine with Green Beans

I like to have Trader Joe's frozen Seafood Medley on hand - this recipe is quick to make and so good. It's a good idea to gently defrost the seafood before you start the sauce. Add the seafood with the blanced green beans to heat through; then toss with the Linguine and chopped tomatoes.

Seafood Linguine with Green Beans (olive oil, small diced red onion or shallot, kosher salt, white wine, sprig fresh thyme, butter, little heavy cream, starchy pasta water, black pepper, lemon zest, little dijon mustard, 1/2 bag TJs seafood medley (defrosted), blanched green beans, diced tomatoes, grated parmesan, pad of butter) - garnish with green onion, chopped parsley, and parmesan

Corn and Red Pepper Salad with Cilantro-Lime Dressing

Dinner 4.17.2010: Corn and Red Pepper Salad with Cilantro-Lime Dressing

Corn and Red Pepper Salad with Cilantro-Lime Dressing

This is a great summer salad! Fresh corn, red peppers, radishes and cucumber make this a crunchy salad. I imagine it would go great with grilled anything or in this case - Tilapia.

The Dressing

• 2 tbs good olive oil
• 1 tbs lime juice
• 1/4 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp whole grain Dijon mustard
• 1 garlic clove, minced
• 1 tbs fresh cilantro, finely chopped

Salad Ingredients (2 servings)

• 2 corn on the cob, cleaned, ends trimmed - MAKE 1 HOUR AHEAD
• 1 large or 2 small radishes, sliced (mandolin)
• 1 small red pepper, halved and julienned
• 1-2 scallions, chopped
• 1/4 cucumber, about 15 slices on the mandolin, quartered
• fresh, chopped cilantro

Directions
Clean the corn, trim the ends and steam for about 10 minutes. Remove from steam and rinse under cold water to stop the cooking process. Once the cobs of corn are cooled down cut the kernels off. Hold the cob on one end with the other end on the cutting board. With a paring knife simply cut downward along the core of the cob. Repeat until done. The kernels will stick together so separate them with your fingers.

Combine all the ingredients with the dressing and let sit for about 15 minutes for all the ingredients to combine.

Make it a Meal with Tilapia

• 2 Tilapia fillets
• kosher salt
• fresh ground black pepper 
• seafood seasoning
• vegetable or olive oil for the pan

Wash the fillets, pat dry with a paper towel and lightly season with real salt, pepper, and seasoning. Fry in a non-stick pan with a little bit of oil in a non-stick pan (I like Scanpan) over medium heat.

Corn and Red Pepper Salad with Cilantro-Lime Dressing