Saturday, July 9, 2016

Cornmeal Crusted Tilapia

I got this recipe from my friend's blog: My Predilections who adapted it from Martha Stewart's Everyday Food.  It's a keeper!  We've made this several times--it's my new go to recipe for fish and a quick healthy delicious dinner.  The Tilapia is a great mild fish.  With this recipe even my pickiest eaters eat it and the rest of us are vying for seconds.

2 pounds tilapia, fresh or thawed from frozen
2/3 cups cornmeal
2 tablespoons paprika (I've also subbed chili powder or chipotle powder in a pinch but used less since they're both spicier).
salt and pepper to taste (about 1 tsp kosher salt and about 1/4 tsp pepper) 
4-6 tablespoons olive oil, divided.

DIRECTIONS:
1. In a large 12 inch skillet heat 2-3 tablespoons oil over medium high heat.
2.  In a shallow dish, combine cornmeal, paprika, salt and pepper with a fork or whisk until blended.
3.  Coat each side of the fish fillet in the cornmeal and place in the hot frying pan. (I fit 3-4 at once without crowding). Cook for three minutes. Flip. Cook for three minutes more or until golden brown and crispy. The texture should be firm and will flake a little when you cut into it. Remove to a warm plate.
4.  Repeat with second batch of fish. This recipe makes 8-10 fish fillets.

Quick Black Beans

A quick and tasty way to serve black beans!  From My Predilections.

1 can black beans rinse and drained
1/2 teaspoon garlic salt
1 teaspoon olive oil generous
dash of cumin (to taste)
red pepper flakes (optional)

 Place the beans in a small bowl. Microwave on high for one to two minutes or until heated through (microwave times vary). Stir in the garlic salt, olive oil and cumin (and optional red pepper flakes).

Monday, July 4, 2016

Rhubarb Crisp

Adapted from a Taste of Home recipe, they found it recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall or winter.   I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!    Prep: 15 min, Bake: 45 min.  YIELD:8 servings

Ingredients 
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats (*note I like to do half and half)
1/2 cup packed brown sugar
1/2 cup butter, melted (*I've also used coconut oil, or 1/4 cup of each)
1/3 cup white whole wheat flour
1 teaspoon ground cinnamon
dash of cloves
1/4 tsp pump pie spice
Vanilla ice cream, optional

Directions 
1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit.
3.  Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.