TasteSpotting has returned…
Wonder if we’ll ever get the whole story?
TasteSpotting has returned…
Wonder if we’ll ever get the whole story?
Jeremy and Autumn came over for dinner tonight and we enjoyed this Salmon Chili, adapted from a recipe in the McCormick & Schmick’s Seafood Restaurant Cookbook. It’s one of those healthy-but-hearty dishes that we really love. The salmon and the white beans (instead of the more-frequently-seen kidney or black beans) lightened the dish and made for a nice flavor combination. There’s a bit of Tabasco and chili powder for some kick, but this definitely isn’t a very spicy combo. We served it with Broccoli with Turmeric and Tomatoes.
This isn’t from your fire-blasto hot chilis book, is it…
Great Bowls of Fire? Nope… definitely not kick-in-your-face-and-rip-out-your-tongue hot.
This is really good, you guys…
I love it — but dammit, I had too much bread before we sat down… although now I get to have an awesome lunch.
I’m glad these bowls are small; otherwise I’d feel bad about going back for thirds.
1/2 lb dry white beans
4 cups vegetable broth
1/8 cup olive oil
1 cup diced onions
1 cup diced celery
1/4 cup each red, yellow, orange bell peppers
3 tbsp chopped garlic
1 cup white wine
28-oz can diced tomatoes
1 tbsp Tabasco sauce
4 tbsp tomato paste
1 tsp dried oregano
2 tsp chili powder
1 tsp cumin
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
2 tsp dried thyme
1 lb salmon, diced into 1-inch pieces
Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the vegetable broth (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water.
Saute the onions, celery, and peppers in the olive oil to soften. Add the garlic and cool for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
Drain the cooked beans and add to the pot along with the Tabasco, tomato paste, the remaining 2 cups vegetable broth, and herbs and spices. Simmer for 10-12 minutes.
Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much.
Abbie and Carrie were over tonight and we made this tilapia dish again; the rice is totally the star of the show. It’s mixed with oranges, black beans, tomatoes, cilantro, onions… totally delicious. The last time we made this was for an International Potluck — not only did I not have time to properly photograph the dish, but we didn’t post recipes then, so I figured it deserved a second run.
I forgot how good this was.
Usually when I have tilapia I think it’s too “fishy”… but this is great. Maybe it’s the marinade. And awwww… thanks for making my plate with parsley instead of cilantro…
No problem (weirdo)… besides, that’s more cilantro for us!
This is so good — I love it!
I’m just taking little bites, which don’t seem like much, but then add those up…
Hey… leave some for Thad!
Costa Rican Tilapia
3 tablespoons fresh lime juice
3 tablespoons olive oil
4 tablespoons finely chopped fresh cilantro
4 teaspoons minced garlic
1-1/2 teaspoons kosher salt
1/4 teaspoon sugar
6 tilapia fillets, about 5 ounces each
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black or pinto beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.
We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn’t require any trips to the grocery store. The Lemon-Pepper Chicken over Garlicky Spinach recipe is slightly modified from this one on RecipeZaar, and the carrot dish comes from Quick From Scratch Herbs & Spices. We really enjoyed this combo!
I love last-minute dinner ideas that don’t require me to go out!
But you did have to go; we were out of lemons.
Shhhh! Don’t ruin the story! The point is we got to use all our fresh veggies. Anyway, these carrots rule.
I know it — and I really like this spinach stuff.
I think it’s just a tad sweet… maybe needs a bit more lemon juice?
Maybe you need to get back to the store?
Lemon-Pepper over Garlicky Spinach
One large, or two small chicken breast(s) (about 12 oz)
8 ounces cremini mushrooms, sliced
1 large shallot, chopped
3 garlic cloves, thinly sliced
2 small tomatoes, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
1 bunch spinach, washed
salt & pepper
Season chicken breast on both sides with lemon-pepper seasoning. Using a little olive oil or cooking spray, heat a skillet over medium heat. Saute the chicken until done (internal temp of about 165-170). Set aside and keep warm. In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes. Add the wine, lemon juice, and 1/3 cup of water. Continue to cook until liquid is reduced to a thin sauce. Add in the spinach, folding in as it wilts. Season with salt and pepper. Place the spinach on a plate and top with the chicken.
Sauteed Carrots with Lemon and Marjoram
1 1/2 tbsp olive oil
1 large garlic clove, minced
1 bunch carrots, cut diagonally into 1/2-inch slices
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried marjoram
2 tbsp lemon juice
In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat. Add the garlic, carrots, sugar, 1/2 the salt, the pepper, and the dried marjoram. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining oil and the lemon juice.
Last weekend Lisa and I were on the way to one of our usual dinner spots, when we decided mid-drive to try something new. We ended up at Cafe Gaudi, a little Spanish restaurant featuring tapas and a few different varieties of paella. One of the specials that night was a crab salad with apples, hearts of palm, and a light miso vinaigrette dressing. We were really enamoured of the dish, and attempted to recreate a version at home.
Yum, it’s good!
I really like the apples in it.
How close do you think it is?
Hmm… if anything, I think we have a lot more crab than how it was served at the restaurant.
That’s the first thing I thought when I saw it — not that I’m complaining; I love crab!
We’ll have to refine this further, but you’re right: nothing to complain about here!
Crab, Apple, and Hearts of Palm Salad
1/2 lb lump crab meat, finely chopped
1 gala apple, peeled, cored, and diced
hearts of palm, diced (equivalent amount to the apple — we used about 1/3 can)
1 tbsp parsley, minced
8 paper-thin slices of red bell pepper
1/4 cup walnuts, finely chopped
2-3 tbsp miso vinaigrette (I just whisked together some miso paste and rice wine vinegar)
Combine all ingredients, enjoy!