"What you give away you keep.": Fish in a Green Sauce (salsa verde) Here's something new, you probably don't notice me posting many seafood recipes that's mostly because it's one of the hottest topics these days and I haven't figured it out quite yet.
Issues like over fishing, farmed fish vs. fresh and Canadian fish being shipped halfway across the globe for processing. Many of our fish mongers sell imported fish and if you want a good fish it is quite expensive, plus all they do is thaw out frozen fish at the "fresh fish counter" it seems. I once paid $22 for a small "fresh" fillet of grouper from a reputable fish monger.
At that price you lose your appetite. When I was little we had fish on our table from time to time, it was a bit of a ritual and usually my mother carefully flaked apart pieces to make sure none of us choked on bones. I love fish and seafood, simply grilled up with some lemon is all you need! Inspired by Annie Sibonney's recipe at the secret food society in Spain You're going to need a nice fresh bunch of parsley (chopped finely) Garlic.
Grilled Shrimp with Smoky Barbecue Rub. Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low.
Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. The stores are crowded, the lines long; everyone seems grouchy. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. Indian Fish and Creamy Curried Cauliflower.
Roasted Indian Fish and Creamy Curried Cauliflower Tired of blah, bland, boring dinners?
Hang on to your hats folks ~this Indian Fish and Creamy Curried Cauliflower is going to have your head spinning. (In a good way.) Diversity is beautiful. What if all the luminous autumn leaves were one color, or every food tasted the same? It’s so easy to get stuck in a rut of mindless perceptions and attitudes. If you listen carefully throughout your day, you’ll notice you are unconsciously bombarded with an onslaught of thoughtless statements: “Those people are ________.” “That’s impossible. “Why would anyone want to _______?” “________ is disgusting, I can’t believe anyone would eat that.” “He’s too ________. “Life would be so much simpler if everyone would just…” (Do what I do. And he goes through life, his mouth open, and his mind closed. ~ Oscar Wilde My prayer is to be a person who will throw out judgement and stay open-hearted. Baby steps… we can start with what we put in our mouths.
Print Save. Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes. [Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start.
I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. Even though it's December and the snow has been falling furiously in Chicago, the sweet bursts of the grape tomatoes (which tend to be pretty tasty even through the winter months compared to regular tomatoes) and fragrant basil brought to mind a summer picnic.