Category: Main Dishes

Chili-Garlic Tilapia

I really do like to eat seafood, I just hate cooking it. I feel like you need to plan so that you can buy the fish fresh and make it that day. It also doesn’t work as well as leftovers, and I rely heavily on leftovers for meals during the week.

In an effort to overcome these challenges, I bought frozen tilapia fillets at Trader Joe’s. I wanted to see if frozen fillets would streamline the process without sacrificing quality. There’s just one catch; you need to defrost the fish in the refrigerator for 24 hours before cooking. So it still requires a little planning, but not a trip to the store.

A note on sustainability: I am embarrassed to admit that I didn’t check the label carefully when purchasing this fish. I have the Monterey Bay Seafood Guide right on my phone so there are no excuses. Depending on where tilapia is farmed, it can be rated a Best Choice (US Farmed), Good Alternative (Central/South America Farmed), or Avoid (China/Taiwan Farmed). The fish packaging was already in the dumpster when I sat down to write this post, but I promise I’ll check next time!

The fish was fully defrosted by the time I got home for dinner, and I decided to loosely follow this recipe for Chili-Rubbed Tilapia. It was so quick and so delicious. Tilapia can be a little bland but I loved the spicy flavor. I also sauteed some spinach, and I think this meal was on the table in less than 20 minutes! I am calling this experiment a success.

Chili-Garlic Tilapia

1 T Chili 3000 (from Penzey’s)
1 t garlic powder
2 tilapia fillets (10-12 oz. total)
2 t olive oil with garlic (such as Garlic Gold)

In a plate, combine chili and garlic powder and spread over the surface of the plate. Gently press the tilapia fillets into the spices. Turn fish over and press the other side. Use your fingers to make sure that the outside of the fish is completely coated.

Heat oil in a frying pan. Place tilapia in pan. Cook for 3-4 minutes on each side, or until fish flakes easily with a fork.

Crockpot Roasted Chicken and Vegetables

I always think of roasted chicken as a classic Sunday dinner. You know, with the potatoes underneath that stick to the pan and have that delicious glaze. But for some reason, I find roasting a whole chicken in the oven a bit intimidating. You can’t undercook it, but you don’t want to overcook it, and how do you make sure the vegetables are done at the same time? That’s something for me to work on in 2013.

In the meantime, I used this Slow Cooker Herb Chicken and Vegetables recipe as a guide, and used my crockpot to do most of the work for me. Most recipes call for pan frying the chicken slightly before placing it in the crockpot, and I do think that step makes a difference. The chicken gets slightly browned in the pan, and then the crockpot cooks the meat until it is tender. The seasoning worked well on both the chicken and the vegetables, and overall this was a good meal. Using this method allows you to leave the house while your chicken and vegetables are roasting, but you don’t get that crunchy glaze on the potatoes. That’s a tradeoff I’ll take at the moment!

Crockpot Roasted Chicken and Vegetables

8 oz. baby carrots
6 small white potatoes, quartered
1 large onion, peeled and cut into 8 chunks
2 t minced garlic
1/4 c. olive oil
1 T Penzey’s Mural of Flavor seasoning (shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel)
1 t paprika
1/2 t black pepper
3 chicken leg quarters, skin removed

Toss carrots, potatoes, onion, and garlic in a large bowl. In a small bowl, mix oil and spices. Pour half of oil mixture over vegetables, and stir to coat. Place vegetables in the bottom of a crockpot. Add chicken to bowl, and pour remaining oil over chicken. Stir to coat. Place chicken pieces in a large frying pan, and saute for 10 minutes, until lightly brown. Place chicken pieces on top of vegetables in crockpot. Cook on High for about 4 hours, or until chicken is done and vegetables are tender.

Vegetarian Tacos

I pinned this recipe for Meatless Tacos a few weeks back, and I was not surprised to see that it was repinned several times. Almost everyone likes tacos, but this version features plant-based protein and lots of veggies. And it’s a crockpot recipe that cooks while you ~~shop~~ ~~wrap~~ stroll around the city looking at pretty Christmas lights.

I made a few tweaks by using a can of Mexican-style stewed tomatoes rather than salsa, and cutting back the spices accordingly. Tacos can be a little messy to eat so I thought it would be fun to scoop up the filling with chips. But who needs a whole bag of Tostitos in the house? I decided to make my own pita chips. I cut the pita into triangles, brushed them with oil, and baked them at 400F for 7 minutes.

I garnished the taco filling and pita chips with shredded cheese, lettuce, and sour cream. It made a really delicious meal, and was fun to eat! This is the perfect dinner to make for a really busy day (and you can feel free to buy those chips….) Any busy days ahead on your calendar?

Vegetarian Tacos

1 large onion, peeled and chopped
1 t minced garlic
1 t canola oil
1 c. lentils
2 c. vegetarian broth
1 (14.5 oz.) can Mexican style stewed tomatoes, chopped (with juices)
1 T chili powder
1 (14 oz.) can corn, drained
Pita Chips
Shredded Lettuce
Shredded Cheese
Greek Yogurt or Sour Cream

Place onion, garlic, oil, lentils, broth, tomatoes, and chili powder in crockpot. Cook on Low for 5-6 hours. Add corn, and cook on Low for 1 hour more. Serve with chips, lettuce, cheese, and yogurt or sour cream.

-Adapted from Kitchenbelle

Eggplant Tikka Masala

One of my favorite non-vegetarian Indian dishes is chicken tikka masala. I saw this recipe on Pinterest and was drooling. But why should chicken have all the fun? I wanted to modify the recipe and make a vegetarian version that was even better.

There are some recipes that substitute Greek yogurt for the heavy cream in a traditional masala. The reason that heavy cream works best is because it has a high fat content, and doesn’t break down as easily when heated. So I kept the heavy cream and used a smaller amount to reduce the amount of saturated fat in the final dish.

In the end, the eggplant was fantastic, and I didn’t miss the chicken one bit. The marinade really does infuse the eggplant with a lot of flavor. The masala sauce had a beautiful color and a rich taste, but it was a little too thick. Next time, I would add some vegetarian broth to the tomato sauce for a thinner consistency. But overall, I am calling this recipe a success!

Eggplant Tikka Masala

2 lb. eggplant, peeled and cut into bite sized pieces
6 oz. plain nonfat yogurt
2 T lemon juice
3 t cumin, divided
1/8 t cayenne pepper
1 t cinnamon
1 t ground ginger
2 T oil, divided
2 t minced garlic
1 jalapeno pepper, deseeded and minced
2 t coriander
1 t paprika
1 t garam masala
1 (8 oz.) can tomato sauce
1/2 c. heavy cream

Place eggplant pieces in a large bowl. In a small bowl, mix yogurt, lemon juice, 2 t cumin, cayenne, cinnamon, and ginger. Pour marinade on eggplant and stir to coat all pieces. Place in the refrigerator for 1-2 hours.

Remove eggplant from refrigerator. Heat 1 T oil in a large pan. Add eggplant, and cook on medium heat until soft, about 20-25 minutes. (In the summer, you might try to grill the eggplant in a basket.)

Heat remaining 1 T oil in a separate frying pan. Add garlic and jalapeno, and saute for 1-2 minutes. Add remaining 1 t cumin, coriander, paprika, and garam masala to pan, and stir. Add tomato sauce, stir well, and simmer for 10-15 minutes. Add heavy cream and stir. Remove from heat, and mix sauce with cooked eggplant. Serve over rice, or with naan.

-Recipe inspired by Mattawa Mum

Butternut Squash and Kale Torte

My parents recently took a drive through Rhode Island, and were stunned to see the effects of Hurricane Sandy. There are so many tragic stories related to this storm. They saw homes which were flooded, and a landscape redefined by sand which was moved with the power of the wind. But less than a mile from the beach, farmers were harvesting a large quantity of butternut squash. So they bought a bushel, which turned out to be 13 butternut squash totaling 40-45 lbs. That’s a lot of local produce!

The first butternut squash recipe to share is this Butternut Squash and Kale Torte. With squash, potatoes, kale, red onion, and tomato, this dish is packed with vegetables, and I loved them all. There’s also both Provolone and Parmesan cheese. The dish is a series of beautiful layers, and the camera does not do this justice. The recipe does take a bit of time with all the peeling and slicing, and required about 15 extra minutes in the oven, but the end result is totally worth it.

Linguine with Green Beans

I’ve had so many food adventures in the last few days, and spent very little time in my kitchen. I had a lovely visit with a friend from college who had a list of great restaurants in the area, many of them new to me. We had a delicious dinner at My Thai Vegan Cafe, and a fantastic brunch at Sofra in Cambridge. (Their shakshuka was so much better and more authentic than my version.) I don’t really do restaurant reviews on the blog, but it’s safe to say that I will be visiting both places again soon. We also enjoyed dessert in the form of an espresso cannoli from Mike’s and my very own Pumpkin Cranberry Oatmeal Chocolate Chip cookies. It was such a treat to enjoy good food and good conversation with the whole family, and experience some new places in my backyard.

But suddenly it was Sunday afternoon, and I was alone again, facing a busy week ahead. I decided to make a pasta dish inspired by Giada’s Whole Wheat Linguine with Green Beans, Ricotta, and Lemon. Frozen green beans were the best option this time of year, although I do think this recipe would be infinitely better with fresh spring green beans. I really liked the creaminess of the ricotta cheese, the scent of the garlic, and the slight tang of the lemon juice. The dish doesn’t have any powerful flavors, but it’s a simple, comforting bowl of pasta. I am not sure yet how it will hold up when reheated, but I will surely find out this week.

Linguine with Green Beans

6 oz. whole wheat linguine
1 c. part skim ricotta cheese
1 T olive oil
2 t minced garlic
1 (16 oz.) package frozen green beans
2 T lemon juice
Penzey’s Pasta Sprinkle (basil, oregano, garlic, and thyme)

Cook linguine according to directions. Drain, reserving 1 1/2 c. of pasta water. Toss pasta with ricotta cheese.

Meanwhile, heat olive oil in a large frying pan. Add garlic, and cook for 1-2 minutes until just starting to brown. Add green beans, and saute for 5-8 minutes. Add 1 c. of reserved pasta water, and simmer for 3-5 minutes. Add pasta/ricotta mixture, and stir to coat. Add more pasta water if needed to thin the sauce.

Add lemon juice and several dashes of Pasta Sprinkle, or Italian seasoning. Serve garnished with freshly grated Parmesan cheese.

Pumpkin Alfredo

My cooking club theme this month was pumpkin, and I decided to “warm up” for the event with this Pumpkin Alfredo recipe, inspired by Jamie from Live (and Eat) Abundantly. Not only does this recipe use pumpkin in the sauce, but the base of the dish uses spaghetti squash for noodles. If that’s not your thing, you can either replace the squash with pasta, or do a mixture of the two like Jamie did.

While I really liked the concept of this recipe, I think the sauce needed something. I used plenty of salt and pepper, and it still came up a little short. I think it could use a bit more cheese, and perhaps a freshly chopped herb, like sage. Jamie mentioned that she used hot sauce, but I am not a big fan of the stuff. That’s OK, there’s still lots of time left in pumpkin season to experiment with this one, and I look forward to trying again.

Pumpkin Alfredo

1 medium spaghetti squash
1 (10 oz.) package frozen spinach, thawed and drained
3 T olive oil
2 T flour
2 t minced garlic
1 1/2 c. milk, or non-dairy milk substitute
1 c. pureed pumpkin
1 t mustard
Salt & Pepper
1/4 c. shredded Parmesan cheese

Cut spaghetti squash in half. Place face down on a baking sheet, and roast at 350F for 45-50 minutes, or until flesh pierces easily with a fork. Allow squash to cool so that it is easier to handle. With a fork, remove the “strands” from the skin, and place in a large bowl. Mix in spinach, and set bowl aside.

Meanwhile, in a large frying pan, heat olive oil. Add flour and stir constantly for 5-8 minutes. Be careful not to let the flour burn. Add the minced garlic and cook for 1 more minute. Slowly whisk in milk, pumpkin, and mustard. Continue to cook and allow mixture to thicken. Add cheese and stir well to incorporate. Season generously with salt and pepper. Taste and correct as needed. Add squash/spinach mixture and stir to incorporate. (If you have a large squash, you may end up reserving some of the squash/spinach mixture for a later use.) Serve garnished with additional Parmesan cheese.

-Adapted from Live (and Eat) Abundantly

Spicy Pineapple Noodles

This recipe started out as Sesame Crusted Tofu with Spicy Pineapple Noodles, but the tofu portion of the recipe was a hassle and left a burnt mess on the bottom of my pan. The noodles, on the other hand, were quite easy and so delicious. You could serve these noodles with some stir fried tofu or steamed edamame to keep the dish vegetarian. If that’s not your thing, you could serve them with chicken, pork, or beef. But make the noodles.

I was lucky and found the sugar snap peas on sale at my grocery store, but you could use another green vegetable like broccoli instead. What makes this dish unique is the sauce. The pineapple makes it sweet, and the ginger and cayenne make it spicy. It’s the kind of sauce you want to slurp from the bowl at the end. Don’t worry, I won’t tell if you do!

Spicy Pineapple Noodles

2 t canola oil
1 T minced fresh ginger
1 t minced garlic
1/4 t. cayenne pepper
8 oz. fresh sugar snap peas
1 (20 oz.) can pineapple chunks in juice
1 t cornstarch
2 T reduced sodium soy sauce
4 oz. whole wheat spaghetti, cooked and drained
1 t sesame oil

Heat oil in a large frying pan. Add ginger , garlic, and cayenne and stir fry for 1-2 minutes. Add sugar snap peas and stir fry for 5 minutes, until beginning to brown. Add juice from can of pineapple, reserving the chunks. Simmer for 2-3 minutes.

Whisk cornstarch into soy sauce in a small bowl, and add to pan. Stir well and simmer for 1 minute, until thickened. Add reserved pineapple and noodles and toss to coat. Remove from heat and stir in sesame oil.

-Adapted from Eating Well

Chicken with Mole Sauce

It’s a wonderful thing when you can put cocoa powder and peanut butter in a recipe and still call it dinner! To be fair, there’s only a hint of each in this Chicken with Mole Sauce from Eating Well, and the sweetness is offset by chili powder, cumin, and garlic. This mole comes together very quickly but creates a thick, dark sauce which is great for serving with chicken thighs.

We had this for a family dinner served with Crockpot Rice and Beans and steamed green beans. Everyone really liked the dish, and scooped up the mole sauce with a bit of bread. I’ll be sure to make this one again soon.

Baked Cod with Spinach and Onions

I think this might be the first cod recipe ever to appear on the blog! I really do enjoy eating fish, but I prefer to let others do the cooking. And while I usually like fish that’s prepared very simply, there was something about this recipe for Baked Cod Casserole that appealed to me. Cod is a very mild tasting fish, but this dish is packed with herbs and spices including thyme, black pepper, and paprika. The sauteed onions and spinach also add a lot of flavor. And of course, every casserole needs a breadcrumb and cheese topping.

Although I really enjoyed this casserole, I used a bit of smoked Gouda (leftover from last week’s quiche) and it didn’t melt well at all. The original recipe called for Gruyere cheese, which would be a much better choice. Besides that, I wouldn’t change a thing. This was a great way to enjoy fish in a one dish meal.

I think the only way to become more comfortable cooking fish is to do it more often. If you want to incorporate more fish into your diet but are concerned about sustainability, I recommend the Monterey Bay Aquarium Seafood Watch. I use this site to guide my seafood purchases, and this cod was rated “Good Alternative” which means it is not a “Best Choice” but also not a fish which they recommend to “Avoid”. My goal is to cook another fish recipe using a “Best Choice” soon!

Baked Cod with Spinach and Onions

1 T canola oil
2 large Vidalia onions, sliced thinly
1 (10 oz.) package frozen spinach, thawed and drained
1 c. white wine
1 lb. cod, or other white fish
1 t thyme
1/2 t black pepper
2/3 c. whole wheat seasoned breadcrumbs
1 t smoked paprika
1 t garlic powder
1/2 c. shredded cheese

Heat oil in a large frying pan. Saute onions for 25-30 minutes until soft and golden brown. Add spinach and wine, and cook for 5-10 minutes until wine is slightly reduced. Place mixture in the bottom of an 11″ x 7″ or 13″ x 9″ glass dish. Lay fish on top, and sprinkle with thyme and black pepper. Cover with foil, and bake at 350F for 8-10 minutes.

In a small bowl, mix breadcrumbs, paprika, and garlic powder. Spread on top of fish, followed by shredded cheese. Bake uncovered at 400F for another 10 minutes, or until fish is done.

-Adapted from Eating Well