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Tilapia with Fingerling Potatoes

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As we all know, fish is good for our health, therefore I’ve been trying to make more dishes using fish. Unfortunately my husband is not a fish person…I take this back, he just likes halibut and now that I introduced him to other fish,  he slowly, very slowly started to acquire the taste for it. Nevertheless, it is still a hard task for me, since one of the complaints is that they are too fishy…now, can you imagine fish smelling like meat or chicken? Then I sure would be very worried…

This is a very simple and yet fulfilling dish. It is totally gluten free and so tasty. We had a complete meal by combining 3 main ingredients: fish (protein), fingerling potatoes (carb) and spinach (veggie).

Ingredients:

2 tilapia filet
2 cloves garlic finely chopped
1 tablespoon butter

12-16 fingerling potatoes
½ lb crimini mushroom, sliced
½ red onion, finely sliced
½ tablespoon dry parsley (or fresh if you have it handy)
½ tablespoon olive oil

1 bunch spinach
1 tablespoon olive oil

Salt and pepper to taste

Method:

In a medium pot, add water and a pinch of salt, let it boil and add the potatoes. Cook the potatoes for approximately 10 to 12 minutes or until the potatoes start to become slightly soft. Drain and place in a bowl. Add  the mushroom, onion, olive oil, parsley, salt and pepper to the potatoes. Toss gently and place in an oven safe tray. Place the potatoes with the mushroom in a 350F pre-heated oven for about 20 minutes.

In the meantime, prepare the tilapia and the spinach.

In a bowl pat dry the tilapia filet. Add garlic, salt and pepper to taste. Place the butter in a fry pan and add the tilapia. Pan fry both side evenly for approximately 5 minutes each side.

Sautée the spinach with olive oil, salt and pepper.

To assemble the plate, place the spinach in the center of the plate, layer the filet of tilapia gently on top of the spinach and place the fingerling potatoes around. Serve hot.

If you enjoy this healthy and simple tilapia recipe you might want to check on this Asian version of Steamed Tilapia or Tilapia with Fresh Basil from Simple Recipes.

 

Did you know that fingerling potatoes are fully mature potato? Due to its small size it is often confused with new potatoes.

 

Thank you for stopping by Simple Recipes and have a great week!



Scallops in Butter Lemon Sauce

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I love scallops, but my husband does not, he claims that scallops are too fishy…oh well…more for me. This is a very tasty and simple recipe for scallops. I coated the scallops with cornstarch instead of all-purpose flour, therefore this recipe is gluten free. When I prepared the scallops I prepared some cod fish in the same manner, this way my husband could have his white fish and I could enjoy the scallops guilty free.

Ingredients:

½ lb Scallops, I got the big ones from Costco
2 tablespoons of cornstarch + ½ tablespoon
1 small lemon
Fresh ground pepper
½ cup chicken broth
1½ to 2 tablespoons butter
2 to 3 teaspoons of capers, drained

Method:

In a small deep dish mix the 2 tablespoon of cornstarch with the zest of the lemon and the ground pepper.

Squeeze half of the lemon juice on the scallops and coat the scallops with the cornstarch mix. Pan fry in the butter until both side are golden brown, remove and set aside.

In the same pan add the chicken broth and let it boil. Reduce the heat and add the remaining lemon juice and the rest of the lemon (juiceless and naked), let it cook in low heat for a couple of minutes. Add the remaining cornstarch dissolved in 1 tablespoon of water mixing continuously until the sauce thicken. Add the capers and let it cook for another minute.

Remove the butter lemon sauce from the heat and cover the pan fried scallops. Serve hot.

If you enjoy this scallop recipe you might want to check on this Asian Inspired scallop recipe, Miso Marinated Scallops.

Did you know that scallops contain cholesterol but are very low in saturated fat? Moreover, scallops are a great source of protein and contain vitamin B12, which is an important nutrient for the cardiovascular health.

Thank you for stopping by Simple Recipes and have a great week!



Chinese Cucumber Salad

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This is the kind of cucumber that is often served as one of side dishes at the classic Chinese banquet…it is simple and really tasty. The flavors of this cucumber dish is kind of garlicky, sweet with a touch of spiciness. I love this simple side dish, especially when the weather is warm…the cucumbers have crunchy texture with complex flavors, and can be kept in the fridge for a few days.

Ingredients:

3 Japanese cucumbers
1 teaspoon salt
4 to 5 garlic cloves
¼ teaspoon whole peppercorns
½ teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon sesame oil
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon light soy sauce

Method:

Cut the cucumber into 1 to ½ in length and add salt. Mix and let it sit for about ½ hour. This will remove the water from the cucumber.

Drain the water from the cucumber and set aside.

In the meantime, prepared the sauce by placing the garlic in the oil, let it fry for a little until some fragrance come from the pan, add the peppers, then the sugar, the vinegar and the soy sauce. Let it boil and immediately add the cucumber. Stir gently and turn the heat off.

Remove from the pan and place in an air tight glass jar. Once the cucumber cool down, place in the refrigerator. Serve cold.

If you enjoy this cucumber side dish you might want to check on lighter version of Asian Style Cucumber Salad.

Did you know that cucumber contains approximately 95% water? Moreover, cucumbers have somehow diuretic properties due to the high water and potassium content.

Thank you for stopping by Simple Recipes and have a great week!



Halibut with Garlic and Parsley

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After a whole week of big dining and wining…it is time to take it easy, eat less and healthier. It was really hard to resist all the food that was offered all the time.
We all had a great time and more importantly, it was really good to be around family…in a way I feel very blessed given that my family has been always very close and this trip just emphasized the love and affection that we have for each other.

And, I am so excited…my recipe “BANANA SPRING ROLLS” was selected the recipe of the month for MOM OFFERS MORE!. Although the site contain mainly informations for NY residents, there are many tips that can be valuable for moms everywhere.

Anyway, I will share today a really simple, easy and very healthy meal. The halibut I got at Costco, it come individually packed and ready to be cooked.

Ingredients:

2 filet of halibut
1 tablespoon olive oil
5 cloves garlic, minced
½ bunch parsley, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Method:

Coat the halibut filet with the olive oil, garlic, parsley, lemon juice, salt and pepper. Let the fish filet sit for approximately 10~15 minutes. Arrange the fish filet in a oven safe dish and bake at 425F for approximately 20~25 minute. Serve hot with a side salad. Enjoy!

Did you know that halibut meat is very low in fat? Moreover, halibut are among the largest fish in the sea and is the largest of all the flatfish. Halibut both eyes are on the upper side.

Thank you for stopping by Simple Recipes and have a great week!



BBQ Chicken Drumstick

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This is a very easy and simple recipe for weekday dinner. I like to bake the drumstick before placing on the grill, it is faster and cooks evenly. Not to mention that I don’t have to keep “babysitting” the chicken on the grill afraid that it will turn into a charcoal…while the chicken is in the oven I can prepare the side dish. The reason that I use drumstick is because the skin of the chicken gets roasted and taste so good crispy…I know, I know it is not healthy, but once in a while…

Ingredients:

Chicken
3~4 garlic cloves finely minced
1 teaspoon oregano
¼ cup fresh basil finely chopped
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon cooking wine
8 chicken drumsticks

Orzo 
1 cup orzo pasta
2~3 garlic cloves chopped finely
1 ½ tablespoon butter
2 cups string green beans boiled and cut
Salt and pepper to taste
Parmesan cheese
Pine nuts to garnish

Method:

Chicken
Mix all the ingredients together with the chicken and let it sit for approximately ½ hour. Place the chicken drumstick in the oven for approximately 20 minutes at 350F. In the meantime prepare the orzo pasta.

Orzo Pasta
Cook the orzo pasta as indicated by the instruction of the package, drain and set aside. In a small pan heat the butter, add the garlic and the string beans, sautee for a few minutes until the beans are soft. Add the orzo pasta, salt and pepper to taste, mix gently and remove from the heat.

Once the chicken has been in the oven for approximately 20 minutes, remove carefully and set them on the BBQ grill enough to give the drumstick a roasted color…golden color. Remove and serve with the orzo pasta topped with grated parmesan cheese and pine nuts.

 

 

Thank you for stopping by Simple Recipes and have a great week!



Warm Chicken Salad

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I got this idea for warm chicken salad from Katerina at Culinary Flavors. I don’t know if you remember, Katerina is a dear blogger friend that when we were in Greece she and her husband received us so graciously, hosting us to a wonderful dinner at the local Greek restaurant, and we learned so much about the culture and life in Greece. Anyway, when I saw this recipe on her blog I thought, yes…I can use this recipe for chicken and make it into a meal by layering Katerina’s Mediterranean Chicken Stir-Fry on a bed of greens. No need to mention (although I just did it), my husband was giving me compliments throughout the dinner…I had to acknowledge that the tasty chicken recipe came from Katerina, which was nice, because during dinner we could again share memories of our trips to Turkey and Greece…

Since the weather is getting warm here in Southern California and the days longer, I love this kind of meal, simple, quick, easy and tasty so we have time to walk at the beach after dinner before gets dark.

I adapted the recipe since I am cooking for 2 people, and please hop Katerina’s site Culinary Flavors for more details. So here is the simple recipe for this tasty chicken :)

Ingredients:

Chicken

2 chicken breasts, boneless, skinless cut in small cubes
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon brown sugar
1 garlic clove, finely chopped
1 pinch of dried oregano
1 pinch of dried basil
1 pinch of thyme
1 pinch of rosemary
Parsley chopped to taste
Salt and pepper to your taste

Salad

Greens of your preference
Tomatos
Kalamata olives

Method:

Chicken

Place all the ingredients together, mix the chicken with the herbs, and let it marinated for 30 minutes to 1 hour.

In a wok or frying pan over medium-high heat and stir-fry the chicken until cooked and golden brown. Set aside.

Assembly

On a plate spread the greens, tomatoes and Kalamata olives, and top with the stir-fried chicken. Serve immediately.

hope you enjoy this recipe as much as we did. You might want to check Grilled Salmonand Shrimp with Cilantro and Lemon, these are great topped on a bed of greens.

Thank you for stopping by Simple Recipes and have a great week!



Watermelon Granita

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This is a dessert that I made for our 4th of July celebration. I did not feel like baking; therefore came up with watermelon granita, which was perfect since I had watermelon sitting on the counter asking to be eaten…not to mention that this a perfect light and refreshing dessert for a hot summer day.

Granita is just a frozen dessert very similar to sorbet, which is based mainly of water, sugar and flavors. The mix is placed in the freezer and scraped, so ice crystals are formed. There are many versions of watermelon granite throughout the internet, but basically the ingredients are watermelon, sugar, lemon/lime. It is very versatile since you can adjust to your liking in regards to sweetness, tartness and so on. Not to mention that granita is a good alternative for people that want a low fat kind of ice dessert.

This is a very simple recipe, a little laborious since you have to keep going back and forward to the freezer to scrape the ice.  Although you could leave it longer, but then you will need a lot of muscle to scrape, because the block of watermelon ice will be rock hard. In spite of the work it is well worth it, the watermelon granita is very refreshing and you can prepare it in advance. As a matter of fact after the party, we had some leftover. I stored the granite in an air tight container and kept in the freezer for almost a week and it is still perfectly delicious and fresh until the last serving.

Ingredients:

8 cups of watermelon cut into big chunks (this was approximately ½ of my watermelon)
1/3 cup sugar
juice from 2 limes, approximately 5 tablespoons
fresh mint leaves for garnish

Method:

In a blender place approximately half of the watermelon, half of the sugar and half lime juice. Puree until well blended and place the puree watermelon blend in a 13 x 9 in pyrex. Repeat the process with the other half of watermelon, sugar and lime juice. Pour the blend again in the pyrex and mix gently.
Cover the pyrex with aluminum foil and place in the freezer for approximately 2 hours.

Remove the pyrex from the freezer and scrape the top layer of ice with a spoon or fork to lose the ice. I notice that the ice on the side of the dish was harder than the middle. Cover the dish and place the tray back in the freezer.
Repeat the process for 2 or 3 times until all the ice is scraped.

Before serving, I lose the ice crystal with a fork and spoon into a serving glass.
Garnish with the fresh mint leaves and serve.

 

Did you know that granita is believed to be originally from Sicily, Italy? Interestingly granite is served with a brioche as a breakfast during summer.

Thank you for stopping by Simple Recipes and have a great week!



Oxtail Soup

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This oxtail soup is very simple to make, it is very hearty and comforting, especially in this cold weather. You find a complete meal in a bowl of this soup. I call it soup, but somewhat comes in between soup and stew due to its thickness. Because oxtail has high fat and high gelatin content, I usually like to cook this soup only during cold weather months.
To speed up the cooking time I used the pressure cooker because oxtail is very muscular. I like to cook this soup in two steps because oxtail needs a longer time to cook and I like to visualize the pieces of potatoes, carrots and celery in my soup and not have them “pulverized”.

Ingredients:

1 ½ -2 lbs oxtail
1 medium onion cut
3-4 garlic cloves
1 can stew tomatoes
½ tablespoon olive oil
1 tablespoon cooking wine
Salt and pepper to taste
4 medium potatoes cut in pieces
3 medium carrots cut in pieces
4 stalks of celery

Method:

In the pressure cooker, sauté the onion and garlic with the olive oil until slightly brown, add the oxtail and braise. Add the can of stewed tomatoes, the cooking wine and cover the oxtail with water. Close the lid of the pressure cooker and cook in high heat until the pressure has been built up. Once the pressure is on, turn the heat to low and let it cook for approximately 40 minutes or until the oxtail are tender.
Add the potato, carrot and celery to the soup and let it cook until the potato and carrot are soft, add salt and pepper to taste.
Serve hot.

I hope you enjoy this simple and hearty recipe for oxtail soup.

Thank you for stopping by Simple Recipes and have a great week!



Coconut Macaroons

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I am so excited to share with you the first dessert that I made from “Flour”, a cookbook published by Joanne Chang…she is amazing, after getting a degree in applied mathematics and economic from Harvard she decided to pursue culinary. You can find all the details about her on her book which I read  with amazement. The cookbook is easy to read and most importantly, it is easy to follow.

Since I was not sure what was the proper way to post a recipe from a book, I contacted Joanne and she personally assured me that I could post her recipe.

These coconut macaroons are delicious and as described in the book “chewy, sweet, soft, crispy…”, and they taste exactly as she described. The center of these macaroons are soft, creamy…yum! I do not have words to tell you how delightful these treats are and believe me they are so simple to make…really, the recipe is so simple that they can make you feel guilty.

Anyway, enough  talk and let’s move to the important part…the recipe!

Ingredients:

Pastry Cream

½ cup milk
3 tablespoons
2 tablespoons cake flour
1 pinch kosher salt
2 egg yolks
½ teaspoon vanilla extract

2-14 ounces bags of sweetened shredded coconut
6 egg whites
¾ cup sugar
1 pinch kosher salt

Preparation:

Mix the cake flour with the sugar and the salt. Add this mixture to the egg yolks.
Scald the milk until almost boiling (do not boil).
Add the scalded milk to the egg yolk mix a little at the time, whisking constantly.
Return the milk and yolk mix to the stove over medium heat, whisking continuously and vigorously until the mixture thickens and boils. Remove from the heat and add the vanilla extract.
Cover the cream with a plastic wrap, placing it on top of the cream and let it cool completely.

Preheat the oven at 350F and prepare the baking sheet, by placing a parchment paper (I used silicone mat).

In a large bowl, combine the coconut, egg white, sugar salt and the pastry cream. Stir all together until well combined. You can then refrigerate the dough at this stage if needed for up to 5 days.
Scoop approximately 1 tablespoon of the dough into the prepared baking sheet.

Bake for 20 to 25 minutes or until the cookies are golden brown. Let the cookies cool on the baking sheet for approximately 20 minutes and then transfer to the wire rack to cool completely.

The macaroons can be stored in an airtight container at room temperature for up to 3 days, most likely will not last for 3 days.

Thank you for stopping by Simple Recipes and have a great week!