Moqueca – Brazilian Fish Stew

Ingredients

Soup:

·         2 lbs of fillets of firm white fish such as talapia, swordfish, or catfish, rinsed in cold water, pin bones removed, cut into large portions

·         25 raw uncooked shrimp

·         3 cloves garlic, minced

·         4 Tbsp lime or lemon juice

·         Salt

·         Freshly ground black pepper

·         Olive oil

·         1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

·         1/4 cup green onion greens, chopped

·         1 yellow and 1 red bell pepper, seeded, de-stemmed, chopped (or sliced)

·         2 cups chopped tomatoes

·         1 Tbsp paprika (Smoked)

·         Pinch red pepper flakes

·         1 large bunch of cilantro, chopped with some set aside for garnish

·         14-ounce Coconut milk (not out of a can)

RICE:

·         1 Tbsp olive oil

·         1/2 onion, chopped

·         1 clove garlic, minced

·         2 pinches of fresh cilantro

·         1 cup brown rice

·         1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)

·         1 teaspoon salt



#1- Rest in salt/ pepper/ lemon juice



#2- Saute





#3- Layer fish & vegetables



#4- Layer





#5- Add Coconut milk



#6- Simmer



 directions

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, cilantro and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook, after which, remove from heat until ready to serve with the soup.

 3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

 4 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

 5 Bring soup to a simmer, reduce the heat, cover, and let simmer for 10 minutes. Add shrimp and simmer for 5 more minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

ENJOY! - HEATHER







• CREOLE SHRIMP AND KIELBASA STEW

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped green bell pepper
• 1 cup thinly sliced turkey smoked sausage (about 6 ounces)
• 1 teaspoon bottled minced garlic
• 3/4 cup fat-free, lower-sodium chicken broth 
• 1 (10-ounce) can diced tomatoes and green chiles, undrained 
• 8 ounces peeled and deveined medium shrimp 
• 1 (15-ounce) can organic kidney beans, rinsed and drained 
• 2 tablespoons chopped fresh parsley

Prep

1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally. 
2. 2. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Serve with crusty bread and hot sauce

ENJOY! 

Heather

Bacon Wrapped - Stuffed Chicken Breasts

stuffed with pesto & cream cheese filling

Ingredients:

4- Chicken Breasts

8- slices of Bacon

6- ounces of Cream Cheese

1- Tablespoon of Pesto

1- Tablespoon of Italian Bread Crumbs

2- Tablespoons of Olive Oil

Directions:

1.    Thaw chicken breasts and slice a pocket into the center of the breast

2.    Mix together the pesto, cream cheese & breadcrumbs

3.    Stuff the chicken breast with the pesto mixture

4.    Wrap each breast with 2 pieces of bacon

5.    Heat the oil in a frying pan to medium-high

6.    Add the chicken to the pan and flip once the bacon is browned

7.    Place the browned breasts into a glass baking dish and BAKE at 375 for 20 min

8.    Remove from oven and serve over a bed of Parmesan noodles and a vegetable of choice.

ENJOY! ~ Heather

-Best Baked Potato Soup

-its WA so summer hasn't arrived yet- so soup is still acceptable to serve ! :)

Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups non-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
Cracked black pepper

Preparation

- Preheat oven to 400°.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.

- Cool. Peel potatoes; coarsely mash.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Sprinkle each serving with cheese, onions, bacon and garnish with cracked pepper.

Serve in a bread bowl if you are feeling inspired!

 I suggest you double this recipe- ENJOY!

Heather
 YIELD: 8 servings



What's been going on......

Ive been M.I.A because:

- Lost my job - due to economy
- Found a new one - ya money!
- Got robbed - :( :::::::
- Went to Hawaii - :)
- Flew back 1st Class - long story
- Went back to work - whew

But yesterdsay I :
- Bought myself a NEW NINJA Blender!

I'm inspired by the lovely beverages I had in Hawaii and will be posting some nice new drink recipes ASAP!

Heather

Multi-Seed Cocoa Energy Bars

These homemade energy bars are  healthy, filling & delicious! They have TONS of fiber and are vegan friendly. My husband says they taste like dessert… and they take 15 min to make!

Ingredients:

¾ cup almond butter

¾ cup dark brown sugar

½ cup local honey

¼ cup agave

1 tbs vanilla extract

½ cup cocoa powder

1 ½ cup whole oats

1 cup coconut

½ cup almonds, chopped

½ cup walnuts, chopped

½ cup wheat germ

½ cup flax meal

½ cup pumpkin seeds

½ cup flax seeds

Directions:

1. Measure the almond butter, sugar, honey, agave & vanilla into a sauce pan and heat on medium heat until it is heated & melted together. Stir constantly.

 2. Mix all other ingredients except flax seeds together in a large bowl.

3. Take the melted mixture and fold into dry ingredients.

4. Press into a greased 9x13 pan, sprinkle flax seeds on top and let cool for 1 hour

5. Cut into squares or bars and keep in freezer or refrigerator.

ENJOY!

Heather

Spicy Steak & Sweet Potato Taco’s

Taco – tortilla + sweet potato cubes = a gluten-free alternative

These are SO delicious its scary. I cautioned my husband that they weren't going to be the TRADITIONAL TACO he is used to which then made him a bit leary. But after just 1 bite, he was hooked. The filling combination is fresh & delightful and they are so flavorful! Sometimes recipes need a new twist to them so that they are exciting again and that's what this is. I will be making these again & again into the future!

Ingredients

• 1 pound Steak strips, cut into 1in pieces (cut for pan frying)
• 1 TBS cumin
• ½ TBS chili powder
• ¼ TBS cayenne pepper
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 Jalapenos pepper
• 4 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Preparation:

Preheat oven to 425ºF.

Season then brown the steak in a skillet over medium-high heat. Stir in tomato sauce, and black beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon), 1 jalapenos slice and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of meat mixture and a  GOOD sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.

Cook your 'Tortilla Land' tortillas at the very end so they are fresh and warm, and fill them with your taco mixture.

Serve with chips, sour cream, salsa, and/or guacamole. Makes 6 servings.

ENJOY!

Heather