Roasted Brussel Sprouts

Recipe by the Food Network, The Barefoot Contessa, Photo by Priscillakittycat

Recipe by the Food Network, The Barefoot Contessa, Photo by Priscillakittycat

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt

Preheat oven to 400 degrees F.  Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

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Roasted Salmon and Greek Salad

Salmon recipe by Everyday with Rachel Ray.  Salad recipe by Brimar Publishing.  Photo by Priscillakittycat.

Salmon recipe by Everyday with Rachel Ray. Salad recipe by Brimar Publishing. Photo by Priscillakittycat.

Everyday with Rachel Ray is a good source for easy recipes. This “Roasted Salmon with Mom’s Sauce” is from her magazine. The Greek Salad Recipe comes from a book, called Salads, published by Brimar.

For the Roasted Salmon

Ingredients

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 tablespoons EVOO, plus more for brushing

Position a rack in the center of the oven; preheat to 425 degrees . In a medium bowl, stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped rosemary; season with salt and pepper. Whisk in 9 tbsp. EVOO.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary sprig under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 8 minutes.

For the Greek Salad

Ingredients

1 large head romaine lettuce, washed and dried
1 head red leaf lettuce, washed and dried
1 small red onion, peeled and sliced in rings
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tomatoes, cored and cut in wedges
1/2 cup Greek olives
1 cup cubed feta cheese
2 tablespoons wine vinegar
2 tablespoons lemon juice
2 garlic cloves, peeled, crushed and chopped
1 teaspoon oregano
1/3 cup olive oil
salt
fresh herbs in season

Tear lettuce leaves into small pieces and place in a large bowl. Add red onion, bell peppers, tomatoes, olives and cheese. Season with salt and pepper.

Place vinegar, lemon juice, garlic and oregano in small bowl. Season with salt and pepper. Add oil and whisk to incorporate.

Pour dressing over salad, mix well and garnish portions with fresh herbs.

Tilapia with Garlic Butter

Ingredients:

  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • dash pepper
  • dash salt
  • pinch dried dillweed or parsley
  • dash paprika
  • 4 tilapia fillets

Preparation:

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.
Recipe by Diana Rattray

Recipe by Diana Rattray, Photo by Priscillakittycat

Moqueca de Peixe com Camarao – Brazilian Fish and Shrimp Stew

Recipe by My Mom, Photos by Priscillakittycat.

Recipe by My Mom, Photos by Priscillakittycat.

Moqueca de Camarao e Peixe
Shrimp and Fish Stew

There’s some controversy over where the Moqueca, a Brazilian fish stew, originated. It is said to have originated in the State of Bahia where the dish is most reported to be consumed. But the State of Espirito Santo also claims to have created the dish. One thing is certain. The Bahian version includes Azeite de Dende and Coconut Milk and this is what gives the stew the best taste. Azeite de Dende is the oil of an African Palm Tree’s fruit, the Dende fruit. It is a heavy and strong-tasting oil. Dende Oil can be found in Brazilian Specialty Markets. You can omit the Dende Oil and only include the Coconut Milk, if you wish. Clay pots are used to prepare these types of stews. Recipe courtesy of my mom.

Heat 3 or 4 tablespoons olive oil in the pot. Add at least one tablespoon minced garlic and a healthy heap of chopped onions. When the onions and garlic are lightly golden (careful not to burn them), add chopped red bell pepper, canned tomatoes, fresh tomatoes, chopped cilantro, parsley, green onion and tomato paste.

Allow this to cook (simmer) until the ingredients are incorporated and have taken a red color.  You will still see the green spices (about 40 minutes). The consistency will be similar to that of pasta sauce. Season with salt and red chili peppers to taste. The chili peppers are an important ingredient in this dish and are added to most Bahian dishes.

Carefully add seasoned fish steaks or filets (use a fish that holds well and doesn’t break). Cook for about 10-15 minutes. The pot will be barely simmering. Add the shrimp and bring to a simmer for a little longer, until shrimp turns pink and the fish is fully cooked, approximately 20 minutes. During this process do not stir the contents of the pot so that the fish remains intact. When the shrimp is ready, add one can of coconut milk and allow the milk to heat. Serve immediately, accompanied by white rice and a baguette or bread for dipping.