provreviewsandrecipes

Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Tilapia ‘Stuffed’ with Asparagus and Onions served with Haricot Verts and Beet Salad July 15, 2013

tilapiaSo for health reasons and at the urging of my doctor I now have to avoid eating Gluten. Not good for someone who loves pasta and bread like I do. But I have been focusing on making delicious dishes that do not make me miss the gluten ridden items I had once enjoyed and devoured. This easy dish of fresh Tilapia and vegetables is delicious. Make sure you make extra as once you eat your first portion you are going to want seconds. Yes, its that good.

I had frozen asparagus spears on hand that I had picked up at Trader Joe’s. I pulled out the amount I needed and stored the rest of the bag back in the freezer. Its so convenient. I also had purchased beets that were roasted, peeled and ready to eat. Which saves time when whipping up the dish. The whole cooking time takes about 20 minutes from start to finish. While the fish was in the oven I made the salad. I had gotten Haricot Verts but green beans would work out just as well in the salad.

My recipe is for two as it was just my fiancee and myself, but the recipe could easily be doubled. Plus its a great dish to impress company. Here’s the recipe for the Tilapia and following that is the recipe for the delicious Haricot Verts and Beet salad I made to go along with it. I served mine with rice as well but it could be served with potatoes or just with the fish and salad.

Tilapia ‘Stuffed’ With Asparagus and Onions

Ingredients:

2 Tilapia Filets, about 6-8 ounces each

10 Spears of Asparagus, trimmed

1/2 White Onion, sliced

4 Slices of Lemon

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Teaspoon of Old Bay Seasoning

1 Teaspoon of Garlic Powder

Direction:

Pre-heat oven to 350 degrees.

Mix together in a small bowl the salt, pepper, Old Bay Seasoning and garlic powder. Next take the Tilapia filets and sprinkle both sides of each of the filets with the seasoning mix. Lay the filets on a foil lined baking sheet.

If you are using frozen asparagus place in a microwave safe dish and add 1/4 cup of water. Cover and microwave on high for 2 and half minutes. Drain the liquid from the dish. Do not be worried if the asparagus pieces do not seemed fully cook after microwaving as we will be putting them in the oven. If you are using fresh asparagus you can of course skip this step.

Place 5 pieces of asparagus on one end of each of the Tilapia filets. Next place half of the sliced onions over the asparagus. Starting from the end which the asparagus and onions are on and roll each of the filets up. Mine did not quite want to stay together after I rolled them so I flipped them over so the two ends that were touched were underneath. They stayed and cooked together perfectly.

Finally place two slices of lemon on top of each filet. Place in the oven and cook for 15 minutes. Then because I wanted my lemons to get a slight char on it, I turned the broiler on for 4 minutes.

Take out the filets and serve immediately while they are still hot from the oven. Serve with the haricot verts and beet salad along with rice or another choice of side for a delicious dish.

Haricot Verts and Beet Salad

Ingredients:

1/2 pound of Haricot Verts, trimmed

1 Roasted and Peeled Beet, diced

1/2 White Onion, diced

3 Cloves of Garlic, sliced

1/4 Cup of Red Wine Vinegar

1/4 Cup of Balsamic Vinegar

1 Teaspoon of Salt

1 Teaspoon of Pepper

1/2 Teaspoon of Red Pepper Flakes (if you don’t like or are sensitive to spice, can be omitted)

Directions:

Boil 4 cups of water in a small saucepan. Once boiling add the Haricot Verts and cook for 4 minutes. Drain and place in a bowl.

Mix together the red wine vinegar, balsamic vinegar, salt, pepper, garlic and red pepper flakes in a small bowl and then pour over the Haricot Verts. Mix thoroughly. Add the beets and onions to the bowl. Mix again to make sure that all the ingredients are combined. Now it is ready to serve.

 

Halibut with Pea and Ricotta Sauce April 6, 2013

fish and ricotta pureeSo I made this delicious recipe a few months ago and kept forgetting to post it. My fiancee can be kind of picky when it comes to fish but this recipe was a big hit with both of us. It is a quick and simple dish to put together on a busy week night. Its also very healthy. Now that the weather in New England is starting to warm up, all I want to enjoy is the warm weather with some delicious seafood. Now I bought organic carrots for this recipe because I did not feel like having to peel them. If you do not buy organic, which by no means you have to, then I would peel the carrots. I also served mine with some roasted chickpeas that I had made, but this would be fine served all by itself or served with rice.

 

 

 

 

 

 

 

 

 

Ingredients:

1 Bunch of Carrots, cut in half lengthwise

1 Large Red Onion, sliced very thinly

1 Lemon, juiced

1 Pound of Halibut Fillets, cut into 4 pieces

4 Tablespoons of Olive Oil

1/2 Teaspoon of Paprika

1/2 Teaspoon of Red Pepper Flakes

2 Cloves of Garlic, finely diced

2 Tablespoons of Salt

2 Tablespoons of Black Pepper

1 Package of Frozen Peas, 10 ounces

2 Tablespoons of unsalted butter

5 Ounces of Ricotta Cheese, about half of a small container

 

Directions:

Preheat broiler to high.

Take a baking sheet and line it with tin foil. Place the baking sheet in the oven and heat the pan for 5 minutes.

While the pan is heating in the oven, take 2 tablespoons of the olive oil, 1 tablespoon of salt and 1 tablespoon of black pepper, 1/2 the lemon juice, diced garlic and mix together in a bowl. Take the carrots and red onion and place in the bowl with the olive oil mixture and toss to coat all the pieces completely.

Next take the Halibut and brush the top and bottom of each piece with the remaining 2 tablespoons of olive oil and the remaining lemon juice. Take the remaining tablespoon of salt and black pepper, the paprika and red pepper flakes and mix together in a small bowl. Take the seasoning mixture and sprinkle it over each side of the Halibut pieces.

Remove the baking sheet from pre-heating in the oven. Take the Halibut pieces and arrange in the center and spread the red onion and carrot pieces all around the fish. Place the pan back in the oven and broil for 8-10 minutes. The fish should be evenly cooked through and have a golden brown color to it. Set aside.

Next, combine the frozen peas and 1/4 cup of water in a bowl and microwave 4 minutes. Next take the peas and put in a food processor along with the ricotta cheese, the butter and small pinch of salt. Pulse the mixture until it is evenly blended but still retains a slightly chunky texture.

Finally spread the pea and ricotta sauce evenly on four plates. Place the one of the Halibut pieces on top of the pea and ricotta sauce. Place the carrot and red onion slices next to the fish and enjoy.

Let me know what you think of this recipe. Any suggestions for substitutions, comments or questions I would greatly appreciate and will reply to any and all of them.

 

Chicken and Oyster Mushroom in a Garlic White Wine Sauce February 27, 2013

chicken and oyster mushrooms in white wine sauceNow let me first start off by saying that I am in love with Asian market around the corner from apartment. I always am finding interesting items there as well as items that I use regularly at such reasonable prices. Case in point was on my most recent trip. I was going down the produce aisle and could not believe what I saw. There were giant oyster mushrooms that looked so fresh and had been cleaned of any dirt that can sometimes plague store bought mushrooms. Well I was going to buy these amazing looking mushrooms but then I happened to look at the price and my jaw almost dropped open. The price for 0.75 lbs of oyster mushrooms was only $4.19 (I confirmed at my local Stop & Shop the price for 8 ounces of oyster mushrooms was $4.99). So with my superb mushroom deal in hand along with my other small purchases I headed on home to try and figure out what to cook for dinner.

Since I know that an oyster mushroom’s taste is delicate and could get lost in a heavy or powerfully flavored sauce, I came up with the recipe below. Now in this recipe I use Chardonnay for the white wine but any wine that you like could be substituted. If you don’t like white wine I would just substitute either chicken or vegetable stock for the white wine. I served this dish over rice and it tasted delicious but you could serve it over pasta as well. I didn’t get a chance to take a picture of the finished dish as my fiancee and I devoured the entire dish as soon as it cooled to an acceptable temperature to consume since it smelled so heavenly while cooking.

Makes 4-5 servings

Prep Time: 10 minutes

Cook Time: 23 Minutes

Total Time: 33 Minutes

Ingredients:

1 Pound of Chicken Breast Tenders, halved

0.75-1 Pound of Oyster Mushrooms, roughly chopped (make sure to leave the mushrooms in a little bit bigger pieces as they will shrink when cooking)

4 Cloves of Garlic, minced

2 Tablespoons of Salt

2 Tablespoons of Pepper

1 Tablespoon of Dried Basil

1/2 Cup of Fresh Parsley, finely chopped

1 Lemon

3 Tablespoons of Olive Oil

2 Cups of White Wine

1 Cup of Chicken Broth

Directions:

Take the halved pieces of the chicken breast tenders and season with 1 tablespoon of salt and 1 tablespoon of pepper. Set aside. Take the lemon and zest the whole lemon rind and put in a small bowl. Juice all the whole lemon into the bowl with the lemon zest. Set aside.

Take a large saucepan and heat the olive oil over medium heat. Take the seasoned chicken breast tenders and put them in the heated saucepan. Cook until the chicken breast tenders are browned on all sides and cooked almost all the way through, about 12 minutes. Next add the lemon juice/zest mixture, garlic and mushrooms to pan. Cook until the garlic is golden and the mushrooms are barely cooked through, about 3 minutes. Add the chicken broth, white wine, dried basil and parsley to pan. Bring to a boil and then reduce heat to low and cook for 8 minutes or until the liquid has reduced by half.

Finally, remove from heat and serve immediately over rice or your favorite pasta. I prefer it over white rice as it really complements the subtle flavor of the dish. Enjoy.

 

Green Juice January 6, 2013

Today I decided to make a Green Juice. I decided to go the non-traditional route on making it. Now the ingredients I put in the juice taste delicious together, but might not be for everyone. The juice has a slight onion taste from the scallions that I added and then has a sweet pineapple finish. Now if you are not a fan of onions, I would omit the scallions.

Green Juice

Here is what I put into the juicer:

3 Large Handfuls of Kale

1/8 of a Cup of Fresh Parsley

1 Cara Cara Navel Orange

1 Cup of Pineapple pieces

3 Stalks of Celery

1 Inch Sliver of Fresh Ginger

Half a Lemon, rind removed

Put all the ingredients in the juicer and voila out comes this delicious juice. I find that by putting the Kale and Parsley in the chute first and then a heavier object like the Navel Orange it helps to make the items move easier through the juicer.

Let me know what your thoughts are about this juice. Would you drink it? Are there any other combinations that you think would be good? Let me know I would love to hear them.

 

This Morning’s Juice January 5, 2013

As I indicated in my previous post, I recently was the recipient of a Breville Juicer as a present. I am now really getting into making juice each morning. This morning I did a quick inventory of my refrigerator and came up with this juice. I did run into a couple of hiccups along the way though. When I pulled the remaining kale out of the veggies drawer, it ripped and the kale spilled all over the floor. After salvaging what I could, I embarked on my next task. I have never before taken the rind off of a lemon. Well let me just say it was difficult, but I finally managed to remove the rind from half of the lemon. The reason why I was doing this is because I have heard that if you leave the rind on the lemon juice will come out bitter. So after all of this I put all the fruits and vegetables into the juicer and out came this delicious juice. Now there was more juice that came out than what I put into my glass as I was saving some for fiancée to have as well.

blackberry juice

 

Here is the list of ingredients that I used:

1 Green Apple (I leave the skin on but some people prefer to take off the skin)

3 Large Handfuls of Kale

1 Pint of Blackberries

Half of a Lemon, Rind Removed

1 Inch Sliver of Lemon

 

Let me know what your thoughts/opinions are. Does anyone have any tips or suggestions about getting the rind off of a lemon with ease?

 

 

Lemon-Pepper Pappardelle Pasta with Artichokes, Garlic and White Wine Sauce May 31, 2011

Filed under: Recipes — ProvReviewsandRecipes @ 6:53 PM
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I made this dish last night for dinner. It came out delicious. It is nice and not too heavy now that the warmer weather is upon us. If you are not a huge fan of pepper you can reduce the amount I used by half. For the white wine I used a Chardonnay, but any type of white wine can be used in the recipe.

Ingredients:

6 Lemons

1/4 cup of ground pepper

1 package of Pappardelle pasta

12-15 artichoke hearts, cut into small chunks

6 garlic cloves, minced

4 cups of white wine

1 teaspoon of salt

1/8 cup of flour

3 Tablespoons of Olive Oil

Directions:

Take the 6 lemons and place them in the microwave for 15 seconds. This will allow your lemons to give you more juice. Next half the lemons and squeeze the juice into a small bowl. Do not discard the now juiced lemons as they will be put in the water with the pasta. Add the pepper to the lemon juice and whisk together. Set it aside.

Take 4 quarts of water in a pot and add the juiced lemons and a teaspoon of salt. Bring to a boil. Cook the pappardelle pasta per the package directions (To make perfect al dente pasta cook it a minute or two under the time the package says to cook it to). Once the pasta is cook drain it and place it in a bowl. Take the lemon-pepper mixture and dump it over the pasta. Mix so that all of the pappardelle is coated. Let sit for 1-3 hours.

After your pasta has marinated, take the white wine and heat it until a slight boil over medium-high heat, about 5-10 minutes. Add in the flour and reduce heat to a simmer. Cook for an additional 10 minutes, stirring frequently. The sauce should be slightly thick. Set it aside.

Next take the olive oil and heat in a large pan over medium-high heat. Add the artichokes and garlic and cook for 15 minutes stirring frequently. Be careful not to burn the garlic. Add the marinated pasta and white wine sauce to the pan. Cook for an additional 5 minutes. Serve immediately with a lot of grated parmesan cheese.

 

Couscous Greek Salad April 18, 2011

Filed under: Recipes — ProvReviewsandRecipes @ 4:27 PM
Tags: , , , , , , , ,

This is one of my favorite and easy recipes to make. I like it in the summer as its light, filling and refreshing. You can use any Greek dressing you prefer, but I personally love Christie’s Lite Greek dressing. Also you can omit or add any more of the vegetables to suit your preference.

Ingredients:

2 cups of dried couscous

4 tablespoons of butter

1 tablespoon of salt

1 pint of cherry tomatoes, halved

1/2 an onion, chopped

1 cucumber, cut into bite sized pieces

1/2 can of pitted black olives, chopped

2 and 1/2 cups of crumbled feta cheese

2 cups of Greek dressing

1/2 lemon

Directions:

In a medium saucepan combine 2 cups of water, the butter and the salt. Bring to a boil. Once it has begun to boil add the two cups of couscous. Remove from heat and cover. Let stand 5 minutes, stirring about halfway through.

Take the cook couscous and combine it with the tomatoes, onions, cucumber, olives and feta cheese. Take the 2 cups of Greek dressing and mix the salad thoroughly to evenly distribute the dressing. Depending on your individual taste preference you made need to add some more dressing. Finally squeeze the 1/2 of the lemon over the salad.

This salad can be served warm or cold. So if you would like it warm than serve immediately or if you would like it to be cold than refrigerate for about a hour.