This is a perfect side salad to accompany any Fish and Seafood or just as it is for lunch! Lentils are very versatile you can mix them with any veggies, fruits or in soups they are delicious and healthy for us. Try out my Tropical Lentils Salad with Shrimp and Mango you are going to love it and its super easy to make.
See the link below is Canadian Lentils facebook page where you can like my recipe! You all know I’m Canadian right guys!
15.5 oz. dried whole green lentils
1 pound cooked salad shrimp
1 mango cubed
1 red pepper chopped fine
1/3 cup fresh Italian parsley chopped fine
2 lemons zest and juiced
3 tablespoons light olive oil
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
Cooked lentils according to package instructions drained and let cool completely.
In a large mixing bowl add the first 5 ingredients. In a separate bowl add lemon zest, juice, olive oil, mustard, salt and pepper whisk dressing until well incorporated. Add dressing to lentil salad and mix well.
Corned Beef and Cabbage
Serving: 4 to 6
2 pounds corned beef
1 tablespoon pickling spices
3 bay leaves
8 small red potatoes
3 carrots peeled and sliced
1 small cabbage cut in 8 pieces
On stove top in a Dutch oven are large pot add corned beef pickling spices and bay leaves cover with water bring to a slow bowl and reduced to simmer and cook 2 hours. Add potatoes and carrots bring back to a slow boil and cook 10 minutes add cabbage and cook until vegetables are tender when inserted with a sharp knife. Drain let rest covered 10 minutes.
Spring will be here in just a few weeks and we start grilling and having outdoor cookouts and fish fry where we need tons of side dishes to go with our feast! I looked in my pantry and notice I had all kinds of beans so I decided to play around with them and came up with not only a super easy combo but super delicious baked beans. I had mine as a side with my fried fish it was superb! Try this recipe out for your next cookout you are going to love them!!
1 tablespoon extra virgin olive oil
½ cup Spanish onion diced small
1 green bell pepper diced small
15 oz. can Goya Pinto beans in sauce prepared
With olive oil, cilantro and tomato
15 .5 oz can black beans drained
15.5 oz can navy beans drained
1/3 cup molasses
1/3 cup ketchup
1 tablespoon yellow mustard
In a non-stick frying pan add olive oil, onions and green pepper sauté on medium heat just until the vegetables are tender do no brown them.
In a 3 qt. slow cooker add all ingredients mix well and cook on low 5 hours.
Perfect for Valentine’s dessert! Elegant but super easy to prepare and can be made the day before. Move over chocolate hello Strawberries!!
Prep: 25 minutes bake:12 minutes serve 6.
3 medium eggs
½ cup sugar plus 4 tablespoon extra
¾ cup flour
½ cup vanilla yogurt
½ cup Philadelphia original whipped cream cheese
1 teaspoon orange liqueur (optional)
1 tablespoon grated orange rind
1 cup strawberries, hulled and cut into quarters
Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries ( optional) This could serve up to 8 depending on thick you like you slices.
Baby it’s cold outside! It’s our winter season and we experience many cold days in a row and it feels like you just cannot get warm well rest to sure I have the perfect remedy for you My awesome spicy fish soup not only will it warm you right up but your entire family will love it and is another fabulous way to add fish to your diet. You are going to love this one it’s super easy go ahead try it out use any white fish available to you in your area!
2 tablespoons extra virgin olive oil
1 celery branch chopped fine
1/2cup yellow pepper chopped small
2 garlic cloves chopped fine
¼ cup chopped Spanish onion
1 cup cherry tomatoes cut in half
¼ cup cilantro chopped fine
2 tablespoons fresh basil chopped fine
1 jalapeño deseeded and chopped fine
1 teaspoon garlic pepper sauce (Tabasco)
4 cups fish stock
1 cup clam juice
½ lemons juiced
1 tablespoon tomato paste
½ cup Ditalini pasta
½ pound firm white fish cubed in 1 ½ inch cubes
Pinch sea salt & cracked black pepper
½ cup shredded parmesan
In a large pot on medium high heat add first 10 ingredients and sauté for 4 minutes. Add remaining ingredients mix well bring to a boil and cook until pasta and fish is cook about 15 to 17 minutes. Serve hot topped with shredded parmesan.
Well my friends I’m starting the New Year with a lighter version of my original fish cakes you will love these! I’m wishing you all a Happy New Year and good health and happiness in 2014!
1 pound cooked white fish shredded any will do (I used grouper)
¾ cup panko style bread crumbs
¼ yellow onions finely chopped
¼ cup yellow bell pepper finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon old bay seasoning
¼ teaspoon crack black pepper
3 tablespoons light mayonnaise
2 tablespoons light virgin olive oil
1 tablespoon butter
In a large bowl, combine the cooked fish, bread crumbs, onions, bell pepper, cilantro old bay seasoning, crack black pepper and mayonnaise. Mix until will incorporated. Form into 8 small cakes. Cover cakes with plastic wrap and refrigerate at least 1 hour.
Place the flour on a sheet of wax paper and lightly coat the cakes with flour.
In a large non-stick skillet, melt butter with olive oil. Cook fish cakes until golden brown and crispy 4 to 5 minutes on each side.
1 prepared pie crust
1 small yellow bell pepper chopped small
3 green onions chopped small
1 tablespoon extra virgin olive oil
8 large eggs
½ cup cream
1 (10oz.) pack frozen chopped spinach thawed and drained
2 tablespoons fresh chopped parsley
1 cup shredded mozzarella cheese or (your favorite)
Preheat oven at 375 degrees. Place pie crust in oven proof pie plate and set aside.
On medium high heat in a frying pan add first three ingredients and cook until vegetable are soft.
In a large mixing bowl add all ingredients and whisk all together well. Pour in pie plate and bake 35 to 40 minutes or until knife is inserted in center of quiche and comes out clean. Bon Appétit!
I want to thank all of my followers, I so enjoy sharing with you my recipes for the fresh catch of the day and many more to come! If you are a brand new follower browse my old posts I have tons of fish recipes, side dishes, desserts and even drinks that compliments those fish dishes!
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Coming soon another Off the Hook recipe!