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October 19, 2009
INGREDIENTS
* 2 pounds fresh asparagus, trimmed
* 1/4 cup rice vinegar
* 1/4 cup soy sauce
* 2 tablespoons vegetable oil
* 2 teaspoons sugar
* salt and pepper to taste
* 1/2 cup chopped pecans
* 1 tablespoon chopped green onions
DIRECTIONS
1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Courtesy of Allrecipes.com
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Posted in Recipes, Vegan, Vegetarian | No Comments »
October 5, 2009
This recipe is one of my favorites, and I make it for friends all the time. I like to use wild tilapia (because farm-raised is out of the question) and add about a 1.5 pounds of shrimp. After I ladle it into a bowl, I top it off with diced avocado and shredded Veggie cheese. Perfect alternative to chili or beef stew. I also like to eat it with chips.
If you don’t eat fish, then you could substitute it with tofu or fresh veggies. I’ve never tried it, but I don’t see any reason why it wouldn’t work. Use non-stick olive oil spray for an even healthier option (instead of olive oil).
Courtesy of Eatingwell.com
4 servings, about 1 cup each
Active Time: 25 minutes
Total Time: 45 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
- 1 14-ounce can diced tomatoes
- 1 Anaheim or poblano chile pepper, chopped
- 1/4 cup packed chopped fresh cilantro
- 2 tablespoons sliced pimento-stuffed green olives
- 1 tablespoon capers, rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup water, as needed
- 1 avocado, chopped (optional)
Preparation
- Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
- Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Nutrition
Per serving: 215 calories; 8 g fat (1 g sat, 6 g mono); 65 mg cholesterol; 9 g carbohydrates; 23 g protein; 2 g fiber; 697 mg sodium; 475 mg potassium.
1/2 Carbohydrate Serving
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Posted in General, Recipes, Semi-Vegetarian | 2 Comments »
