Warm Tilapia Salad

I was supposed to publish this last night, but I was just too sleepy.   Anyway, here it is!  🙂

What’s for dinner?

Seasoned pan-grilled Tilapia fillets with green veggies tossed in poppy seed dressing.    Ooh la la!  🙂

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I like to prepare healthy dishes without sacrificing taste for substance.  This recipe would make you want to  eat the entire bowl because it’s so flavorful.  It’s not boring so to speak.   🙂

Ingredients:

  • 4 fl. measuring cups of cut Romaine lettuce
  • 1 fl. measuring cup broccoli florets
  • 3 seasoned Tilapia fillets, cut in small pieces
  • 2 tomatoes, seeded and cut diagonally
  • 1/3 of Italian cucumber, thinly sliced
  • 2 tablespoons bacon bits
  • kalamata olives (omit if you are counting calories)
  • salt and pepper to taste
  • Briana’s Poppy seed salad dressing (a must brand)

Preparation Methods:

Sprinkle cut Tilapia fillets with roasted garlic seasoning, salt and pepper.  Set aside.

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Heat oil in skillet over medium heat and add the tilapia when hot.   Cook until brown about 1 minute.  Turn and cook on the other side until brown.

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I almost forgot to take a photo.  I started removing the fillets from the pan, lol.   Anyway, set aside cooked Tilapia fillets.

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Put the lettuce, broccoli, tomatoes, olives, bacon bits, and cucumber in large salad bowl.  Drizzle with the poppy seed dressing and toss to combine.  Place warm tilapia over salad and serve immediately.   Enjoy!

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Bi Bim Bap (or Bibimbap), The way I like It

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Here is my favorite Korean dish that’s been screaming to be posted.  I made this back in 2011 when I returned from attending our 25th year high school reunion.  I was so excited.  I finally got to see my high school classmates.  It was a brief reunion and not all of my classmates were able to attend.  It was a happy and somber reunion.  Happy for the opportunity to bond with some of my classmates.  Somber to learn some of our classmates had passed on.

I was first introduced to Bi Bim Bap when I flew with Korean Airlines.  I was intrigued by it because most of the passengers had it as their dinner.  I ate something else, but wasn’t crazy about it.  The person sitting next to me was eating the Bi Bim Bap.  The woman really enjoyed it.  So, I asked “is it good? What is it made of?” She replied, “Oh, it’s just vegetables, meat, and rice and you mix them all together with red pepper paste.  It’s really tasty and very popular among Koreans. You should try it. ”   I said,  “Oh, really?” “Okay, I will try it next time”  So, before the plane landed, I tried one.   Oh, my goodness!  It was delicious.  I think it was the mild paste that made everything so tasty.  Unfortunately, you can’t find any mild red pepper or chili pepper paste at any Asian store.  But, I didn’t care.  Bi Bim Bap is one of my favorites since then.

Returning to the United States, I flew with the same airline and I had Bi Bim Bap to my heart’s content. 🙂  When I got home, all I wanted to eat was Bi Bim Bap.  I craved it so much I went to an Asian store and bought all the necessary ingredients.  I’ve had it many times for lunch and dinner.  😀

The Bi Bim Bap I had was made with ground beef.  I like Bi Bim Bap with shredded beef cooked in Bulgogi sauce, Shitake mushrooms, pickled cucumber, fresh watercress and bean sprouts cooked in Sesame oil.  I would have added kimchi too, but the Asian store was only selling them in large containers at that time, so I didn’t bother.  I also didn’t add any eggs for obvious reason.  I was trying to minimize my calorie count.

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Ingredients:

  • 1/4 lb. shredded beef
  • a handful of bean sprouts
  • 1/4 cup pickled cucumber
  • 2 liquid measuring cups  of fresh watercress
  • Sesame oil
  • 1/4 dry measuring cup Bulgogi sauce (available at Asian stores)
  • Red pepper or chili pepper paste (available at Asian stores)
  • kimchi (optional) (available at Asian stores)
  • 1 egg, soft boiled or over easy (optional)
  • 2 tablespoons olive oil; divided
  • 1 teaspoon Sesame seeds
  • Salt to taste
  • Steamed white rice or brown rice

Directions:

  • Heat olive oil in skillet over medium heat.  Add the shredded beef.  Stir-fry until brown.  Add the bulgogi sauce and cook until caramelized.  Set aside.
  • In a separate skillet, add sesame oil when hot.  Add the bean sprouts and stir-fry until tender.  Remove and set aside.  In the same pan, add the watercress and stir-fry until somewhat wilted.  Remove and sprinkle with sesame seeds.  Set aside.  Add the Shitake mushrooms and salt. Stir-fry until the mushrooms are tender about 3 minutes.*
  • Cook the egg.  If I want to add an egg in my Bi Bim Bap, I would want it soft boiled.  But if you prefer, you can cook it over easy in a skillet by using the remaining olive oil.
  • Assemble the Bi Bim Bap.
  • Scoop white steamed rice or brown rice and place at the bottom of a bowl as the first layer.  Arrange the cooked shredded beef, watercress, pickled cucumber, Shitake mushrooms, and kimchi on top of rice.  Add the egg on top as your third layer.  Serve with red pepper paste.

How to eat it

Add the red pepper paste and mix everything together until it’s well incorporated.  Make sure you have a glass of ice water.  You are going to need it.  The red pepper paste is very spicy.  🙂   Enjoy!

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Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Easy Pad Thai

Craving for Pad Thai?  Here’s an easy way to prepare it without spending so much time in the kitchen and it’s ready within 15 minutes (plus preparation).

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My husband had a terrible experience when we last dined at a Thai restaurant.  He had food poisoning and was taken to the emergency department.  Since then, he wouldn’t dare order Pad Thai even if we dine at a different Thai restaurant.  It’s his favorite Thai food for crying out loud.  So, what am I to do?

Well, it’s been a while since it happened.  I wanted him to be able to enjoy and eat his favorite food again.  I used the freshest shrimp and seasoned it with garlic and herbs with a kick.  He took a bite on the shrimp and said it was really good then proceeded to have the rest.  I was so happy for him.  He finally get to eat his favorite Thai food again.  🙂

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I made a slight variation to the regular Pad Thai.  I didn’t have any peanuts, so I used Macademia nuts.  I also did not add eggs in this recipe, but you can if you prefer.

Ingredients:

  • 1 package of instant Pad Thai noodles with spices
  • 9 pieces of shrimp, peeled, deveined, tail on
  • Weber Roasted Garlic and herb seasoning
  • pinch of salt
  • black pepper
  • 2 tablespoons olive oil
  • bean sprouts
  • cilantro
  • Thai basil
  • lime
  • Macademia nuts, finely chopped
  • eggs, lightly scrambled (optional)

Preparation Methods:

  • Follow the instructions on the package for the noodles.  Set aside.  Season the shrimp with roasted garlic herb seasoning, salt and black pepper.  Set aside.  Heat a skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook until opaque.  Flip and cook on the other side until opaque.  Set aside.

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  • Arrange the Pad Thai.  Place the noodles at the bottom of the plate.  Add the bean sprouts, Thai basil leaves, cilantro, lime wedge, and Macademia nuts toppings.  Place the shrimp around the noodles and one on top.  Serve immediately.  Bon appetite! 🙂
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    ©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.