tilapia veracruz

Although The Hubby doesn't really love fish, he will tolerate lean, white fish (not too fishy like salmon or tuna).  He absolutely LOVED this spicy Spanish dish.  This is so easy, it can be done in about 30 minutes for a quick weeknight meal.

 {tilapia veracruz}

{close up}

tilapia veracruz
adapted from www.myrecipes.com

makes 4 servings

1 tablespoon extra-virgin olive oil

1/2 onion, sliced

1 pepper, thinly sliced

4 garlic cloves, sliced

2-14 oz cans fire-roasted diced tomatoes, drained

1 tablespoon capers, rinsed and drained

1/4 cup green olives, halved (about 20)

1 teaspoon dried oregano
1/2 teaspoon chili flakes (more if you really like it spicy) 
4-4-oz tilapia fillets (or any other white fish will do)

1. Heat oil in a large pan on medium-high.
2. Once hot, add onions and peppers.  Sear until browned on one side.
3. Add garlic, tomatoes, capers, olives, oregano, and chili flakes.  Stir until combined.
4. Add fish on top and turn down heat to medium.
5. Cover pan and allow to simmer for 10-15 minutes or until fish is done.
6. Serve over rice.  

Do you like to eat fish?  Which do you prefer: fatty fish like salmon or lean fish like tilapia?
 

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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

 {sweet and sour chicken}

 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles

1. Heat oil in a large skillet until hot.
2. Add chicken and cook until browned on one side.
3. Add onion and continue browning.
4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
6. Add sauce and stir to combine.
7. Cook sauce for 5-7 minutes or until thickened.
8. Serve over rice or rice noodles.

The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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peanut butter yogurt dip

So I have one more healthy recipe to share with you in January.  February will be all about chocolate, but we will get to that next week ;o)

I whipped this up one day because I only had a few tablespoons left of peanut butter, and I didn't want to go to the store just for that so I stretched it. so it lasted an entire week of mid-morning snacks!

 {peanut butter yogurt dip}

 {I love mine with my favorite apples-honeycrisp!}

 {So delicious and healthy for you!}

peanut butter yogurt dip

makes 1 cup

1 cup vanilla Greek yogurt
3 tablespoons peanut butter
1/4 teaspoon cinnamon
1-2 tablespoons honey (local and optional)

1. Mix yogurt, peanut butter, and cinnamon together.
2. Taste; depending on how sweet the yogurt you use is, add honey to taste.
3. Serve with fruit or graham crackers.

What are some of your favorite snacks?

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spicy squash salad with lentils and feta

I originally made this as part of my Thanksgiving series, but my family didn't care for it.  Mainly because none of us like goat cheese, and this recipe called for goat cheese so I used it.  *smack hand to forehead*  I can't tell you what I was thinking when I did that....

So I made it again with feta cheese (still goat cheese but brined to get the strong taste calmed down), and we all loved it much better.  This hearty salad is almost a complete meal in itself; you could add some grilled chicken or steak; you could serve it with some more vegetables for a meatless meal.

{spicy squash salad with lentils and feta}

{close-up}

spicy squash salad with lentils and feta
from smitten kitchen

Serves 6 as an appetizer, 3 as a main

3/4 cup black or green lentils
6 cups peeled, seeded and 1 inch cubed butternut squash (local from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coarse salt
4 oz feta cheese
1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
2 tablespoon red wine vinegar, plus additional to taste
4 cups baby arugula (I skipped this because I forgot the recipe called for it--didn't miss much)

1. Preheat oven to 400°F. 
2. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt. 
3. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.
4. Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. 
5. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool. 
6. Combine lentils, pumpkin, feta cheese, vinegar, and 1 tablespoon oil. 
7. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). 
8. Serve immediately by dividing among plates.  This salad is not great cold so if you make it beforehand, let it sit out for about 1 hour before serving.

Do you have any hearty salads that you love to make?

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pleasing your palate | healthy sides/snacks

Finally, to help you with your healthy kick-start for the new year, some healthy sides and snacks!  Whether you are going gluten-free or just want to add more vegetables in your life, here are some recipes to get you started!

Baked Beans

Black Bean Ragout

Cauliflower Couscous

Dahl (Indian Lentils)

Guacamole

Hummus

Lima Beans in Garlic Butter

Parmesan Roasted Zucchini

Rice with Wilted Spinach and Garlic

Spaghetti Squash

Zucchini Noodles

I currently have hummus in my fridge, and a spaghetti squash (local) on my counter!  Avocados are currently $1 here in Lexington KY so I picked up a few for my sandwiches over the next week.  What are some of your favorite sides/snacks?

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pleasing your palate | healthy meals

My criteria for a "healthy" meal is one that balances meat with grains and/or vegetables in a healthy way so no large amounts of dairy or fat is involved.  Here are some of my favorites:

Aloo Palak (Indian Potatoes and Spinach)

Beef and Cabbage

Black Bean and Spinach Enchiladas

Broiled Cracked Pepper Fish

Cajun Chicken Caesar Salad

Cilantro Lime Chicken

Italian Stewed Chicken with Fennel and White Beans

Middle Eastern Garlic Chicken

Pumpkin and White Bean Stew

Ratatouille

Shakshuka

Spicy Garlic and Kale Soup

Many of these recipes can easily be changed to vegetarian especially since many started out as vegetarian.  What are some of your favorite healthy meals?

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pleasing your palate | healthy salads

Many of the recipes that I make are salads.  I love salads, and I have several made at least every week.  I can't wait until summer when we have local produce.  Here are some of my favorite salad recipes:

Black Bean Confetti Salad

Black Bean, Cucumber and Feta Salad

 Broccoli Slaw

Chickpea and Kale Salad

German Cabbage Salad

Marinated Vegetable Salad

Pickled Beet Salad 

Roasted Sweet Potato Salad

All of these salads have vegetables and beans in them with a oil/vinegar dressing.  These salads are very filling, nutritous, and delicious!

I currently have pickled beet salad and broccoli slaw in my fridge.  Do you have any favorite salads you are making right now?

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Chipotle Chicken Kebabs with Avocado Cream Sauce

The Hubby was introduced to the George Foreman grill by his parents so now he wants one so he can grill throughout the winter.  My response?....  YOU GO RIGHT AHEAD!!!  I'm not going to complain about him wanting to make dinner!  In fact, he is becoming more and more willing to help plan a meal or two and/or giving me some good ideas and suggestions.  Plus, he is letting me take pictures while he cooks (if I am home).  I tell you ladies, patience and persistence! 

 {Chipotle Chicken Kebabs with Avocado Cream Sauce}

 {Chicken marinating}

 {Closer view of kebabs}

Chipotle Chicken Kebabs with Avocado Cream Sauce
from The Recipe Critic

Makes 4 servings

2 lbs chicken thighs, boneless, skinless and  cut into 1 inch pieces
1/2 cup vegetable oil
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon cumin
2 cloves garlic, minced
1 tbsp brown sugar
3 oz chipotle sauce (this is spicy so go easy and remember, you can always add more!)
1 avocado split and pitted
1/2 cup low-fat Greek yogurt
1 clove garlic, minced
1 tablespoon lime juice
1 tablespoon cilantro, chopped
salt and pepper to taste
minced fresh cilantro for serving

1. Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle sauce.
2. In a gallon sized bag combine marinade and chicken and refrigerate for 30-60 minutes.
3. In a food processor combine avocado, Greek yogurt, garlic, lime juice and cilantro. Pulse until smooth (or you can mix it by hand it you are lazy, like me). Add salt and pepper to taste.
4. Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.
5. Serve avocado sauce with chicken.

I loved this recipe because it was spicy, but it was so flavorful!  Plus it was easy to make, and even easier to clean up!  The Hubby even liked the avocado sauce that went with it.  Definitely going in the repeat pile!

Thanks to Bangers and Mash for hosting this awesome Beach BBQ challenge!  This definitely fits your need to escape through food!

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Coconut Lime Chicken

When The Hubby first saw this recipe, he said "that sounds gross".  I turned to him and said "sounds like you'll be having a sandwich then".  I knew he would try it, and you'd better believe he claimed the leftovers for lunch the next day. 

You'd think he'd trust me after all these years I've been cooking for him (which is about 7 years).  In that time, I believe there's only been a handful of times where a recipe was beyond all hope to salvage so we ordered a pizza.  What can I say?  No one's perfect!

 {Coconut Lime Chicken}

 {I served mine with rice noodles and steamed veggies}

One year ago:  Lasagna (crock-pot)

Coconut Lime Chicken
from Crockpot Gourmet

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
13.5 oz can coconut milk or lite coconut milk
6 oz pineapple juice
3 tablespoons lime juice
1/2 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
2 tablespoons corn starch (or 4 tablespoons tapioca powder for paleo)
2 tablespoons broth
Cooked rice, rice noodles, or steamed veggies (your preferences)

1. Place chicken in crock.
2. In a mixing bowl whisk remaining ingredients and pour over chicken.
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Remove the liquid and place in a saucepan on the stove.
5. Mix your thickener with broth until dissolved.
6. Add thickener to coconut liquid and heat until thickened.
7. Serve over rice, rice noodles, and/or veggies.

 Asian cuisine is my second favorite right behind Mediterranean so I don't need much of an excuse to try something with an Asian influence!  Do you have a favorite cuisine?

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