Tilapia with Fiery Shrimp and Orange Pineapple Sauce

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

I know some of you have been waiting for the recipe.  So without further a do, here it is as promised. 🙂

Prepare the ingredients.

Ingredients:

• 2-3 Tilapia fillets, seasoned with salt and pepper
• 1 cup cocktail shrimps
• mini bell peppers
• 1 can (8 oz.) pineapple tidbits
• 1/2 cup of orange pineapple juice
• sweet chili sauce
• orange zest of 1 orange
• 2-3 tablespoons all-purpose flour
• olive oil
• salt and pepper to taste

Preparation Methods:

Roast the bell peppers  by placing them on the burner stove with low heat.  You will hear a cracking sound while roasting.  Don’t panic.  It’s just the peppers’ skin popping.    I roasted the peppers only until they are somewhat soft.  Place them on a platter.  Set aside.

Coat a heated skillet with olive oil and add the seasoned tilapia.  Cover and cook until brown. Turn over to the other side and cook until brown.  Remove from the pan and put them on the plate with the roasted bell peppers.

Cook the sauce.  On the same skillet, add about 1 tablespoon of olive oil or butter.  Add the shrimp and cook for 1-2 minutes.  Add in the flour and stir until a paste is formed.  Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux.   Add the orange zest and sweet chili sauce and pineapple tidbits.  Season with salt and pepper to your taste.  Remove from heat and pour over the cooked Tilapia fillets.

Serve warm with your favorite starch.  Bon Appetit! 🙂

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.

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.

De bone the chicken and slice in tiny pieces.

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

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:

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.

Poached Salmon with Quinoa and Brown Rice

No matter how talented and adventurous you are as a cook, there’s always come a time when you just don’t want to cook or just want to get it over with, so you can relax.  A simple dish always come in handy at a time like this.  That is why I ventured into making semi-home made foods.  There are so many to choose from.  If you are on a healthy diet like me, you don’t have to eat salad all the time or sacrifice taste for substance.  It can get pretty boring. You just need to be creative.  One thing I like about semi-homemade foods is they are very easy to prepare and you have a meal in no time.

Sometimes, my husband doesn’t like to eat vegetables and settles a meal with only starch and entree for dinner.  So, I always have to cook 30 minutes before he gets home, so he can have a warm dinner.  I want to serve him a meal that comes right from the pan or oven.  I don’t like to serve the food thirty minutes after it’s cooked, especially when it’s a steak and chicken.

This recipe I created is an example of something simple and healthy as well as delicious; not to mention a very satisfying meal. It’s full of flavor and nutrients.  Quinoa and salmon are very good for you. You can read up about the benefits of salmon and quinoa on the web. You will find so many health benefits that you probably would not even thought of.

You can add steamed broccoli or a simple salad if you prefer.

This recipe is ready in  30 minutes or less.  All you need is 4 to 6 oz. salmon (sockeye), lemon, spices, water, oil, and quinoa and brown rice.  That’s it!

Follow the directions on the box to cook the brown rice and quinoa. Meanwhile, prepare the salmon.

Season salmon with roasted garlic herb seasoning and N’Orleans cajun seasoning. Set aside.  Heat the skillet over medium heat and coat with 2 tablespoons olive oil when hot.

Sear salmon until opaque.

Turn over to the other side. Add 1/4  to 1/2 cup of water.

Cover and let cook until salmon turn opaque in color.  Arrange brown rice with quinoa on a plate.  Squeeze lemon juice over fish and garnish with a slice of lemon. Serve warm.

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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.

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