Posts Tagged by easy
|January 27, 2017||Posted by Tracy Knutsen under Diabetic Friendly, Healthy, Main Dishes, Vegetarian-Vegan||
There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entree of roasted bell peppers stuffed with quinoa, mushrooms, carrots, spinach, and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
- 1 tablespoon extra-virgin olive oil, plus more for oiling the pan
- 1 red onion, chopped
- 1/2 pound sliced mushrooms
- 1 cup chopped carrots
- 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
- 1/2 cup chopped parsley
- 1/4 pound baby spinach
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions
- 1/4 teaspoon fine sea salt
- 1/2 cup roasted cashews
- 1/4 teaspoon ground black pepper
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat the oven to 350°F. Lightly oil a 9×13-inch baking pan; set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout – about 1 hour.
Transfer to plates and serve.
|May 20, 2016||Posted by Tracy Knutsen under General Posts, Healthy, Main Dishes||
A few basic rules can make grilled fish a quick, easy, totally delicious summer standby. True, there are a few pitfalls to watch out for: a gorgeous fillet could stick to your grill grates, flake apart and turn dry and overcooked in less time than it would take an ice cream cone to melt in the summer sun.
The good news is that following a few basic rules can make grilled fish a quick, easy, totally delicious summer standby.
- Meaty fish steaks like tuna, salmon and swordfish are some of the very easiest to cook: They’re very firm, and their high oil content means they resist sticking and are less prone to drying out. For an almost foolproof recipe featuring these fish, here’s a terrific beginner recipe from Whole Foods:
Easy Grilled Fish
4 (5-ounce) boneless, skin-on salmon, swordfish or halibut fillets
1 tablespoon extra-virgin olive oil or canola oil
3/4 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1 tablespoon finely chopped fresh herbs, such as parsley, chives, rosemary or basil
Preheat grill to medium-high heat for 15 minutes. Make sure the grates are clean: let any debris burn off and then use a grill brush. Using paper towels, gently pat fish dry and then brush all over with oil and season with salt, pepper and herbs.
Arrange on the grill (skin-side up) and cook until lightly charred and no longer sticking, 3 to 5 minutes. (Time will vary slightly depending on the variety of fish, but resist the urge to peek or move the fish while it cooks.)
Swiftly slide a large, metal spatula under the fish and carefully turn it over. Continue cooking until flesh flakes easily with a fork or a quick peek in the center shows opaque flesh, 3 to 5 minutes more. Serve immediately.
- For thinner, leaner white-fish fillets, keep the skin on during grilling to help hold it together and keep the flesh moist. You can always remove the skin after cooking if you like. That’s the very successful method used in this popular Grilled Red Snapper with Strawberry and Avocado Salsa. You can apply the same technique for skin-on perch or bass fillets.
- Marinating fish is another great way to add flavor and aroma, and a marinade with oil in it will also helps prevent sticking during grilling. But keep the marinating time short: fish is naturally tender, and if you marinate it too long in an acid mixture it will begin to “cook” the flesh and adversely affect its texture. Citrus-Marinated Grilled Salmon with Tabbouleh Salad is packed with fabulous summer flavors and calls for a judicious marinating time of just 30 minutes.
- If you haven’t tried grilling a whole fish yet, do give it a try this season! It’s a rewarding experience and quiet simple. Cutting slashes in the side of a whole fish will help smoke, flavor and heat penetrate for great flavor and even cooking. This method is fabulous with trout, mackerel, bluefish or branzino.
- Always have your grill grates super clean before you put fish on them–it’s one of the very best ways to reduce sticking. Heat your grill first, then clean it thoroughly to remove any burnt-on food. If your fish itself has no oil on it, you can brush the grates lightly with canola oil or safflower oil, or use a hinged grill basket.
- Fish grills up very quickly and will turn dry and tasteless if overcooked, so watch it carefully. A good rule is to not touch it for at least three minutes once it hits the grill. This gives the fish a chance to form a crust on the outside, which will allow the fish to naturally pull away from the grates and makes flipping it with a spatula easy.
- Estimate 8 to 10 minutes total cooking time for each inch of thickness over medium to medium-high heat. Check the doneness by gently inserting a paring knife into the thickest part of the fish and looking for just a hint of translucent flesh at the center. Tuna and salmon are good when still medium or medium-rare, but feel free to cook them any way you find most appetizing. Fish continues to cook a bit once you remove it, so if it’s already opaque at the center you could overcook it.
Step out and grill some fish! Where there’s smoke, there’s endless possibilities for a delicious grilled fish meal.
|September 30, 2015||Posted by Tracy Knutsen under Breads, Thanksgiving|
I could probably eat pumpkin bread every single day. I wish we weren’t so hung up on only having it in the fall. What’s that about?
This yummy twist on pumpkin bread is amazing! Apples are a delicious companion to pumpkin. If you think about it, they hang out with the same friends…like cinnamon and nutmeg. It just makes sense to toss them into the pool with their buds!
This recipe is so simple. Mix the dry, mix the wet, mix them together. Easy, right?
Let’s start with the dry ingredients. I think all the spices in this bread are so beautiful and fragrant.
Next, whisk together the wet ingredients – water, eggs, oil and pumpkin – and incorporate it into the dry mixture. Don’t mix it too much. Just until it’s all combined and you don’t see any more flour. Then gently fold in the apples and nuts. We use walnuts most of the time, but I only had pecans on hand this time. They’re good, too!
Pour the batter into a prepared loaf pan and bake. Then, as if I have to actually say this out loud, do a quick quality control check of the batter (aka “lick the bowl”!)
While it bakes, your house will smell fabulous! You might find that people migrate to the kitchen and start milling around. They’ll act all casual, like they really have important business there, but it’s actually in anticipation of the bread. Test it for doneness with a toothpick – or with a broom straw like I did growing up – and let it cool.
Serve it up to your loiterers…you’ll be their favorite person of the day. They might even wash a dish for you! (No. Sorry. I know. I went too far.)
Enjoy your apple pumpkin bread!
Chunky Apple Pumpkin Bread
Yields 1 loaf or about 12 slices.
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
1/3 cup canola oil
1 cup peeled tart apples, chopped
3/4 cup chopped walnuts or pecans
In a large bowl, combine the dry ingredients – flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder, and cloves.
In another bowl, whisk the pumpkin, water, eggs and oil. Stir the mixture into the dry ingredients just until combined.
Fold in apples and nuts.
Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 325 degrees Fahrenheit for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool.