Sumac, future ruler of the world, in a salad with Aubergines and Red Onions — The Created Kitchen. Whatever the truth about Sumac, it’s still a pretty good, if not suspicious, addition to salads, shakshukas and a bunch of other things. Recommended by my mother from a book called Bitesize Salads by Murchdoch Books, this salad pairs sumac with aubergines and red onion, to refresh everything a bit. Serves 3/4 Prep and cooking time: 30 minutes Ingredients 1 aubergine, chopped into 1cm thick slices 150ml olive oil 10 cherry tomatoes i small red onion, finely sliced 10g mint leaves, roughly chopped 5g flat leaf parsley, roughly chopped 1 1/2 teaspoon sumac 1 tablespoon lemon juice half a tin chickpeas Directions Using 100ml of the olive oil, coat both sides of each slice of aubergine. then cook in a hot griddle for 5 minutes on each side, or until they're cooked through.
Cut the tomatoes in half, and combine with the aubergine and the red onion. Whisk the lemon juice and remaining olive oil, and season with salt and pepper. Lobster Newburg Recipe | Cooking | How To | Martha Stewart Recipes. Tuna Watermelon Ceviche. Citrus juice quickly “cooks” sushi-grade tuna for this light, fresh, colorful first course, Tuna Watermelon Ceviche. Recipe below. As American psychology professor Abraham Maslow once said, when all you have is a hammer, everything looks like a nail. Los Cabos, at the southernmost tip of Mexico’s Baja California Peninsula, is surrounded on three sides by water.
To the lucky inhabitants there, everything looks like a seafood buffet. I saw this firsthand on a recent culinary press trip to Los Cabos (yes, I’m on about that again). And it was perfect. The next day, I got an even closer understanding, as my fellow travelers and I walked along the marina in Cabo San Lucas at 6:30 in the morning, on our way to a fishing boat that would take us out onto the Sea of Cortés and around the tip of the Baja Peninsula to the Pacific Ocean. The fishing boat in question was the Linda Fiesta, a 26-footer from Top Anglers Sportfishing. Tuna Watermelon CevicheServes 4 to 6 as a first course Kitchen Notes. Receta de Bacalao al pil-pil. Tuna Noodle Casserole Recipe. Seared Scallops over Wilted Spinach and Parmesan Risotto.
This is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me! You can easily double this recipe. Seared Scallops over Wilted Spinach and Parmesan Risotto Parmesan RisottoGina's Weight Watcher RecipesServings: 3 • Size: 3/4 cup • Time: 30 minutes • Calories: 309 • Points: 6.5 pts 1 cup arborio rice2 tsp butter1 shallot, minced1/2 cup white wine4 cups fat free chicken stocksalt and pepper1/4 cup grated parmesan cheese2 tbsp chopped parsleyHeat chicken stock in a small pot.
In a medium size heavy sauce pan, add butter on medium-low heat. 16 oz (about 12-14) sea scallopssalt and fresh pepper2 tsp butter1 tsp olive oil1 shallot, minced10 oz baby spinach, washedWash scallops and pat dry with a paper towel. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Serve over spinach over risotto topped with scallops.