Stuff Beth Likes

~ Wednesday, February 22 ~
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recipe: fish & veggies

4 fillets white fish - Oil a baking pan, add the fish, and sprinkle liberally with seafood seasoning (such as 365). Cover with foil, and bake for about 20 mins at 350.

Meanwhile, add a little olive oil to a skillet, saute several cloves of garlic, and add 4 cups chopped veggies of any sort (I like broccoli, cauliflower, grated carrot, sweet peppers, asparagus if in season) plus a handful of fresh cilantro or other greens. Stir for a few minutes, then add 1/2 cup broth and (optional) jalapenos and cook a few minutes more, until veggies are crisp-tender.

Serve the veggie mixture over the fish, and squirt liberally with a lemon wedge.

Recipe from The Jungle Effect, from Mexico (where it’s made with freshly caught trout, cooked on a campfire - you can pan-fry the fish instead of baking it, then make the veggies in the same pan.)

Tags: recipe fish veggies mexican greens cilantro
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quinoa with veggies and chicken sausage

Make 1 cup (dry) quinoa according to pkg directions, using chicken or other flavored broth in place of water.

Meanwhile, brown sliced chicken sausagel in another pan (or skip this step if using pre-cooked meatballs; just add to pan with a little olive oil). Add 5 oz spinach, fresh or frozen, and 1 chopped tomato or a handful of cherry tomatoes. Cook until everything is warmed through.

Stir quinoa into veggie/chicken mixture. Serves about 4.

(Recipe from ToT. Made with TJ’s chicken meatballs on 2/22/2012)

Tags: recipe quinoa veggies chicken sausage spinach tomatoes