|Posted by Admin on April 21, 2011 at 5:32 AM||comments (0)|
"This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop for a no-fail convenience meal. Serve with hot rice or warm tortillas."
Original Recipe Yield 6 servings
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
500g of any white fish fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large green peppers, sliced
1 can diced tomatoes, drained
1 can coconut milk
1 bunch fresh cilantro, chopped (optional)
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the fish and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the green peppers, fish, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the fish is completely cooked through, another 5 to 10 minutes.
Amount Per Serving Calories: 359 | Total Fat: 21.8g | Cholesterol: 42mg
|Posted by Admin on April 8, 2011 at 7:10 AM||comments (0)|
"This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!"
Original Recipe Yield 8 servings
2 tablespoons vegetable oil
500g skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Amount Per Serving Calories: 187 | Total Fat: 5.5g | Cholesterol: 35mg