Seared Tuna with Wasabi-Mango Salsa : Tuna Steak with Sake-Wasabi Sauce. Special Diet Information Coumadin® (Warfarin) This recipe is safe for Coumadin (warfarin) users.
Lactose This recipe is safe for those who are lactose intolerant. Sodium This is a low sodium recipe. GERD / Acid Reflux This recipe contains GERD triggers and those with GERD may wish to avoid it. Gluten Sensitivity This recipe is safe for those who are sensitive to gluten. Tuna Steaks with Wasabi-Ginger Glaze Recipe. Linguine with White Clam Sauce II Recipe. Tuna Steaks with Wasabi-Ginger Glaze Recipe. Very Simple Moroccan-Spiced Chicken and Rice. I didn’t think chicken and rice could get any simpler than Melissa Hamilton and Christopher Hirsheimer’s version in Canal House Cooking Volume No. 6: The Grocery Store.
This six-ingredient, one-pot wonder has been a long-time favorite recipe of mine, one I never imagined straying from or tinkering with. So when I read Diana Henry’s Moroccan-spiced version in Simple, one of our Piglet Tournament of Cookbooks contestants this year, I was stunned. Henry describes it as a “useful, no-hassle, chuck-everything-in-together dish.” Didn’t the chicken need to be browned first?
The vegetables sautéed? I followed the recipe nearly to the letter, throwing the rice, chicken, onions, garlic, spices, water—everything—into the skillet at once. Despite a lengthier ingredient list than the Canal House recipe, the method was simpler. A few tips: Know your harissa. Vegetables: The original recipe calls for eggplant, which I’ll look forward to using in the summer and fall. Serves 6 to 8. Pan-Seared Scallops. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”
Dry scallops will look ivory or pinkish; wet scallops are bright white. If using wet scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons salt for 30 minutes before proceeding with step 1, and do not season with salt in step 2. To remove the tendons from the scallops, simply peel away the small, rough textured crescent-shaped tendon and discard. Moroccan-Style Stuffed Acorn Squash Recipe. Cod in a Fennel-Tomato Broth. Moroccan chicken one-pot. Flounder Poached in Fennel-Tomato Sauce Recipe. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle.
Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside. Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Divide fennel-tomato sauce and fish among shallow bowls. Per serving: 190 calories, 5 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit. Rate And Review Tiger Cries Salad A Spicy Thai Beef Salad) Recipe. Curried Mussels. Save to My Recipes Pulling mussels from the shell is a delightfully hands-on way to get your lean protein.
The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. For the Love of Cooking ? Vegetable Tian. This is a recipe I adapted from one I found in “Barefoot in Paris”.
We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids. I am looking forward to making this again and again. 2 tbsp olive oil (divided)1 large sweet yellow onion cut in half and sliced2 cloves of garlic, minced1-2 russet potatoes, unpeeled1 zucchini1 yellow squash3 large Roma tomatoesSea salt, freshly cracked black pepper, to tasteDried thyme, to taste1/2 cup of grated Parmesan cheese Preheat the oven to 375 degrees.
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Seared Tuna with Japanese Salsa Recipe. Video: Mussels in a Fennel & White Wine Broth. Macadamia Nut Crusted Mahi Mahi Recipe : Alton Brown. Seared Tuna with Papaya Salsa Recipe. Grilled Tuna Citrus Salad Recipe. Coconut Shrimp with Fiery Mango Sauce Recipe. Grilled lamb kebabs + tzatziki. What do you do to prepare for a baby?
We’ve talked about it endlessly this summer, and I have no doubt you’re out there thinking, “my goodness, has she still not had that baby yet?” Tell me about it. But really, how do you get ready? Do you try to figure out learn how to cook respectable meals in a minimum of time? Do you cook and freeze weeks worth of lasagna and enchiladas to ensure you don’t go hungry when the baby demands all of your attention? Among the many slightly absurd ways we’ve been getting ourselves ready, we decided that we needed to clear out our DVR queue last week, to make room for all of the shows we’ll likely be missing the first runs of. I’ve had the fiercest Greek food cravings since I’ve been pregnant. P.S.