Reciprocity


Here are some recipes some kind people have sent for my "bored with my own cooking" crisis. (click "read more" below for the recipes) I'll keep adding to this as more things come up.

April's "I Wanna Rock 'n" Roll all night and Patty Every Day"

I found this on a blog called Minestrone Soup just now, it sounds good.  We only ever eat ground turkey, ourselves. Pepperoni is about the only regular red meat I eat - LOL
 
http://minisoup.blogspot.com/
 
EDITED TO ADD: this is WW 4points for FlexPoints and CORE for the whole thing ( with 1 tbsp of breadcrumbs omitted)
Ingredients:
1lb ground turkey
1/2 cup fresh parsley, chopped fine (or 2 tbsp of dried oregano-- we like parsely)
1/4 tsp pepper
1/2 tsp crushed red pepper
1 cup (about 3 ounces) Presidents Fat Free Feta Cheese---crumbled fine
1 tbsp bread crumbs
2 cloves garlic, crushed (or 1tsp garlic powder)

Mix all ingredients in a bowl, shape into 4 patties. Spray grill pan (or grill) with olive oil spray and grill 7 minutes each side.
Serve with cucumber-yogurt-dill sauce or greek dressing and olives!

YUMMY.... lemme know who tries it!


Jim McNealy's "Oh Mahi Mahi Gimme a glass of Wahi"

Dave - Heard your plea for recipes for fish. This is one of my favorites. Put fish and the following in a bowl or zip-lock bag for 1/2 to 2 hours.

1 tsp red curry paste (more if you like things very hot)
1 tbs lime zest
2 tbs lime juice
4 oz low sodium soy sauce
1 tbs brown sugar

Bake on a cookie sheet for 10-12 minutes or until 'done'. Great with shrimp, mahi-mahi, grouper, red snapper..

Abigail van Roode's "Have you seeny fish with Zucchini"

Hi Dave,

Here's a good, and simple, white fish recipe:

Place about a pound of white fish fillets in a pie plate. Distribute one sliced zucchini over the fish. Pour in 1 14-oz can of chopped tomatoes and one small jar of marinated artichoke hearts (liquid included in both cases). Pour in one or two 8oz bottles of clam juice. Bake in the oven at about 375 degrees F for 20 minutes or until the fish is cooked through and flaky. Serve over steamed rice. Enjoy. :)

A relatively new knitting listener,

Abigail
abigailvr.livejournal.com


I'm-Not-Cheap-but-I-Sure-am-Easy Tilapia by Candace

Time: Maybe 10 minutes, depending on how version #2 goes.

For the spicy tilapia, you need: A couple of skinless Tilapia filets (any
white fish filets will work, as long as they're not too thick), olive oil
(about 1 table spoon), Bay seasoning or Tony Chachere's Creole Seasoning
(http://www.tonychachere.com/).

For the herby-high-octane version, you need the fish, olive oil, 1/2 cup
white wine, and herbs de Provence.

Spicy: Heat the olive oil in a skillet. Coat both sides of the fish with
the creole or bay seasoning. Cook the fish over medium heat about 3-4
minutes on each side, or until it flakes easily.
You're done. It's great with steamed veggies.

For the herby version, rub the fish with a little olive oil, and coat with
the herbs de Provence. Heat a little more oil in the skillet and gently
cook on both sides for just a couple of minutes. Offer yourself generous
doses of the wine as you do so. A little wine goes into the skillet to
finish off the cooking. A little more goes to the chef. Cook about 2 more
minutes on each side, or until flaky. Funny, I can't remember if I like
this version.

Cheers!

Posted: Wed - March 29, 2006 at 01:00 AM          

©