Saturday, June 30, 2012

Crunchy Apple & Cabbage Salad

So, you're saying we've got less than a month to crank out these recipes?!

I'm on it!

Crunchy Apple & Cabbage Salad
1 bag of Tri-Color Slaw

2 medium apples, julienned
2 handfuls (1-ish cup)dried cranberries 
8 oz bag of chopped pecans, toasted
1 bunch of green onions, chopped
1 bunch of cilantro, chopped
2-3 cups shredded chicken (Cubed would work too.)

Pile all the ingredients into a bowl and hand toss it to mix.

1/2 cup cider vinegar
6 tablespoons olive oil
8 tbsp honey or agave nectar (depending on the sweetness you prefer)
6 tsp Dijon mustard
3 tsp curry powder
1/2 tsp sea salt

Mix the dressing and reserve. We add the dressing individually to each bowl, but you could toss it all in. 

This is just plain delicious.

Friday, June 29, 2012

Zucchini Tots

Here's one for all you garden growers that end up with more zucchini than you know what to do with. 
These have recently become a staple around here; they are fast, easy, and healthy. Plus they freeze great, and go well with breakfast, lunch, or dinner. Now that's versatility! And did I mention how yummy they are? Whenever I make them for others, I get recipe requests. It's a new go-to for bringing freezer meals to people in the ward.

Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used gluten-free
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray (I used butter).
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set. (i really pack mine in and they take 20 minutes. For crispier tots, though, don't overfill).

Thursday, June 28, 2012

The Rules...and some yummy fish

Here it is...the inaugural Eng Family Food recipe posting! I'm so wracked with indecision, I need Marion's decision matrix to pick a recipe! But first, the rules (you know how we love rules):

1. You must have ACTUALLY TRIED the recipe to submit it.
2. Indicate any CHANGES to the recipe you made (or just post the recipe as you made it).
3. LABEL your post (in the sidebar to the right) with the main ingredients, allergens, or other important features to make searching easy.
4. Pictures are AWESOME, though not required :).

That's it, folks! The simpler, the better! So without further ado, here's my first submission:

Ginger and Cilantro Baked Tilapia

I tried this one a couple weeks ago and looooooved it.  We served it with rice and steamed broccoli on the side, but anything could work.  The result was super flavorful, fast (approx. 20 minutes, start to finish), and light (great for a hot summer day). Five stars!

Ginger and Cilantro Baked Tilapia

serves 2
1 pound tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (
optional - I did not use)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine (I substituted water)
2 tablespoons soy sauce
1 teaspoon sesame oil (easy on the sesame oil...)
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.
Put the garlic, grated ginger, chopped jalapeño (I omitted), and cilantro in a small food processor with the white wine (or water), soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous still.
Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

here's the original blog post:
Ginger-Cilantro Baked Tilapia recipe