Posts Tagged ‘Quick recipes’

Glazed Mahi Mahi

dorado

It’s Friday, and the first day of summer.

This week I’m bringing you great summer recipes that are simple, easy, and healthy. Here’s a delicious glaze I use for fish. It’s pictured here on mahi mahi, but it goes well on any full bodied white fish or salmon.

Yes, this is a short entry. It also won’t take long to cook this simple recipe.

Brush over fish and prepare as desired. It works well when grilling, broiling or sauteeing. I sauteed this mahi mahi with a drop of olive oil over medium heat for five minutes on each side. I brushed the glaze on just before cooking, and then again after I turned the fish. 

Don’t forget about the super moon this weekend!

Glazed Mahi Mahi
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Ingredients
2 tbs soy sauce
2 tbs rice wine vinegar
1 tbs orange juice
1 tbs honey
2 cloves garlic, chopped
1 tsp minced ginger
2 chopped scallions
Instructions
Combine all ingredients in a jar and shake. Refrigerate until chilled.
Brush over fish before cooking. Brush again after turning.
The Anonymous Eater http://www.theanonymouseater.com/
 

 

Tapas

Tapas

My mother in law, Lil, is in Spain right now. Isn’t she lucky?

Spain is one of my favorite places. I lived there for a year, which was a good amount of time to fully immerse myself in the language, and of course, the food. I’m convinced that tapas, the Spanish version of finger foods, are the perfect thing to eat. Instead of a large meal, you can try small bites of many different flavors, like tortilla espanola, or gambas al ajo. Eaten slowly, and paired with good conversation with family and friends, tapas are filling on all levels. I swear it’s how Spanish women stay so thin.

Since most tapas are served at room temperature, they also make an ideal food for summer. Here’s one of my favorite recipes for a simple tapa of sardines and red pepper, topped with pine nuts. The fish and peppers first soak in a marinade of olive oil and lemon, which act as a natural preservative, so the tapas can sit out in warmer temperatures when served. You can marinate the ingredients yourself, but I took these straight from the jar and the tin.

 If you’re not big on sardines, you can substitue anchovies or tuna instead. I’ve even tried these with avocado. The combinations are endless.

tapas

 

sardinebox 

Sardines and Red Pepper Toast
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Ingredients
6 marinated red peppers
1 small tin of sardines, filleted
baguette, sliced
pine nuts
olive oil
salt and pepper
Instructions
Drizzle the baguette slices with olive oil. Mix red peppers, sardines, salt and pepper. Place on top of baguette slices. Drizzle with more olive oil and top with pine nuts. Serve.
The Anonymous Eater http://www.theanonymouseater.com/

Food Recycling

berries1

Our pediatrician told us toddlers are grazers, but last night at dinner I watched my daughter re-enact The Very Hungry Caterpillar.

She started with the top of a broccoli tree chopped up, then asked for another. Three broccoli trees later, she managed to put away Bubbie’s brisket and half a small chicken breast. It was still hot from the broiler, and I’m not kidding, this child could barely wait for it to cool.

Last night John was working late. I was making whole wheat pasta for him while feeding Luci dinner, and of course she wanted some of that too. I rinsed strands of spaghetti under the sink so they wouldn’t burn her mouth, scorching my hands in the process. I put them in front of her and cut them up.

My mother and I frequently talk on FaceTime in the evenings when John works or goes to art class. As we went from broccoli to pasta, I saw the gamut of her expressions begin at proud, and slowly morph into concern, as Luci kept asking for “More! More!”

“She must be going through a growth spurt,” my mother said.

“Whatever it is, she’s hungry,” I replied, going to the sink to rinse more pasta.

I sat down with Luci again, trying to finish my own dinner. “More! More!” she yelled.

I offered her some pasta. She shook her head.

“Chicken?”

No again.

“How about dessert?” my mother said, from her seat at the kitchen table in Baltimore where we’d spent a good part of our trip last week.

“Please don’t say the c word,” I cautioned her.

It’s not that cookie is a bad word in our house, but after eating such a healthy meal I just couldn’t bring myself to give Luci an animal cracker, her standard dessert fare.

“How about some berries instead?”

Luci nodded.

I opened the fridge and took out the blueberries and strawberries. The strawberries especially were looking a little dry.

I still cut up several, and put them on her high chair tray along with a handful of blueberries. Bubbie, proud again, watched her granddaughter go to town.

Not wanting to waste the rest of the fruit, I put it in a small pot with a cup of water, 1 tsp. brown sugar, and a squeeze of lemon juice.

berries2

I boiled it down to a compote, which Luci enjoyed on her toast this morning. You can add a bit more white or brown sugar to suit your taste.

berries3

This dish was cooked spur of the moment, as most of my food recycling recipes are. If you have any good tips for preserving food that’s about to go bad and turning it into a completely different, delicious dish, please post in the comments section. Food recycling doesn’t get enough attention, and it’s a great way to use up leftovers.

 

 

 

 

Warm Potato Bliss

potatosalad

I’m actually tired of eating today. After all the rich food from the holidays, I’ve finally had it. This won’t last long. I give myself until dinnertime, and I will probably be hungry again, but as of now, I have no cravings and no desire to eat.

I should mention I had a nice lunch. I finished the leftovers from Edmart. There’s only some some slaw left, which is a top seller at the store. I think because it’s made with with olive oil and vinegar instead of mayonnaise, giving it a healthier twist. Inspired, I now substitute olive oil and vinegar in most of my salads, except chicken salad and tuna. I especially love it in warm red bliss potato salad.

Have you every tried this kind of potato salad? It’s a favorite in our house. It’s super-easy to make, and so pretty! You can also serve it cold in the summer. It holds up well and won’t spoil in transit.

I’m including the recipe below. I will have pictures up after dinner, because now I’m getting hungry again.

Red Bliss Potato Salad
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Ingredients
2 lbs. red bliss potatoes
1/2 cup good quality olive oil
1/4 cup balsamic vinegar
1 tbs. dijon mustard
1tbs. minced parsley
2 tbs. sliced scallions
Instructions
Boil the potatoes with the skins on. When cooked through an tender, drain and return to the pot. Cook potatoes on low for about two minutes to steam out excess water.
In a bowl mix olive oil, vinegar, mustard and parsley. Pour on top of potatoes and mash lightly so they remain chunky. Top with scallions and serve.
The Anonymous Eater http://www.theanonymouseater.com/