Pollock with Red Curry Sauce

9 or 10 Fillets sliced in quarters

3 bundles of bokchoy chopped

4 potatoes peeled and quartered

1 can of tomato puree

1 can of stewed tomatoes

1/2 red pepper sliced

1/2 yellow pepper sliced

1 1/2 onion sliced

1 cup cilantro chopped *garnish*

3 cups vegetable broth

olive oil

2 tablespoons red pepper powder

2 tablespoons curry powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon sea salt

1 tablespoon Rick’s All-Purpose Seasoning Cajun

**Sugar** ADDED LAST

On high, start boiling your potatoes. They should be soft within 20 minutes as long as you didn’t slice them too big. Once they are done drain them and set them aside. I let my frozen Pollock fillets thaw and realized there was no skin on the back. I remembered it was a very flaky fish so cooking it with the sauce was a no go. It would shred apart easily. So I set them aside in a wok with olive oil and a little salt and pepper. They will cook very fast so finishing the sauce first is priority. In a small bowl your seasonings will all be combined except for the sugar. This mix will literally make the sauce come to life.

On medium saute your onions and peppers in a little olive olive. Then add stewed tomatoes, tomato puree, and vegetable broth. Then begin slowly pouring in your seasoning mix. I didn’t use all of mine. I had about a small corner left. This was to my taste preferences. Yours may vary so taste the sauce as you add in the mix until you feel it’s right.

Next add bokchoy, potatoes and stir. Add sea salt and pepper and finally one spoonful of sugar. Turn down to low and let simmer.

On medium heat, cook the Pollock. Make sure to be gentle with it as you flip it over to cook both sides as it will break up. It will cook extremely fast. Once the fish is done gently scoop out of the pan and add to your curry sauce. Stir. Serve with rice and garnish with fresh cilantro on top to bring a burst of flavor!

August 4, 2018 0

Pan Seared Tilapia with Couscous

So my friend told me I take forever to make anything. Whether it be sandwich or a meal. I can’t help it! I enjoy the whole prepping of the food thing. The chopping and dicing and mixing. It is so cool to me and I view it more like recreation or therapy. Yeah food is my therapy. I imagine the flavors first in my head how they blend together. I think of previous issues I have had with dishes and what I can do to improve. Problem solving so to speak. Well her number one thing is that in my household nothing is done with haste. We take our time getting dressed. Cleaning up. Going to run errands. Everything is always a process. So this time I wanted to prove her wrong. I wanted to make a quick and easy to put together meal. I decided on fish, a salad and couscous. Fish is a super quick unthaw. I’m going to pan sear it. Chop up a salad. Lastly couscous is simple boil and it takes 5 mins to soak up the flavors. So I went into the kitchen like a whirlwind to prove the bestie wrong! LOL.

Ingredients:

The Tilapia

Breading- equal parts flour, cornmeal, panko breadcrumbs, 1 egg beaten

Seasoning- 1 tablespoon of lemon juice, garlic powder, sea salt, black pepper, oregano

Vegetable oil

1 tablespoon of butter

The Couscous

1 cup couscous

3/4 cup water

1/4 cup chicken broth

2 tablespoons coconut water

1/4 cup diced green pepper

1/4 cup diced onion

1/4 cup frozen green peas

A few black olives chopped

1 clove garlic finely chopped

1/2 teaspoon cumin

1 tablespoon turmeric

sea salt and black pepper to taste

Put your tilapia in a large bowl and coat with the beaten egg and lemon juice. Then season to taste with sea salt, black pepper and garlic powder. In a small bowl mix flour, cornmeal and panko breadcrumbs. Batter the fish and pan sear in a skillet with butter and vegetable oil until each side is a golden brown. Remove and place on a plate with a paper towel to absorb the oil. Sprinkle over top with oregano. BOOM!

Now for the couscous. In a small pot, saute onions, black olives, garlic, green peas in a little vegetable oil. Sprinkle a little salt and black pepper over the veggies and stir. Add water, chicken broth, coconut water, cumin, tumeric and bring it to a boil. Add the couscous and stir quickly. Remove from heat and cover for 5 mins. Let the couscous soak up the mixture. Then after the 5 minutes stir again to make sure the veggies are evenly distributed. Taste it and sprinkle salt and pepper to your preference. POW!

Serve with simple salad of your choice. DONE!

#IBEATYOU

July 10, 2018 0

Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with 👇🏽

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

May 21, 2018 0

Coconut Curry Chicken

As a single mom I work ALOT. I mean… these bills aren’t going to pay themselves but to me it is still no excuse to not cook for your family. Dinnertime is a time where me and my kids discuss our day. We bond and learn more about each other. Having a healthy open dialogue with my children is very important to me. Also the time and effort I put into making them nutritious and delicious meals is very much appreciated. It is a physical display of my love that I can give almost everyday. However, I am not superwoman and sometimes my energy gets low. For those days, I have a number of quick meals in my mental Rolodex that I can throw together. I just make sure I keep raw materials in my house at all times. One of my staple ingredients in the pantry is coconut milk. Yes… coconut milk. It takes your meal from basic to blazing!! With that said, here’s how I make a super quick…

Coconut Curry Chicken

Ingredients:

2 lbs of chicken breast cut in one inch cubes

1 can of chicken broth

1/2 cup of Mirin

1/2 cup of coconut milk

2 tablespoons of curry powder

1 onion chopped

Juice from 1 lime

4 cloves of garlic chopped

2 tablespoons ginger root chopped

3 carrots sliced

Sea salt and black pepper to taste

Vegetable oil to saute

*For heat add 1 chopped jalapeño or a 1/2 tablespoon of chili paste

On medium heat begin to saute with vegetable oil all of the chopped vegetables including garlic and ginger in a large wok. Add a little salt, pepper and stir. I typically will start my veggies first to give the carrots enough cooking time to soften. Rocco decided to be a big helper that night and his stir-fry skills are pretty good! Lol. He stirred while I was cutting up the chicken.

Next take your chicken that you have cut into cubes and add them into the pan with the veggies. Begin tossing them so that the flavors begin crossing. The smell of fresh garlic and ginger “getting into the chicken” is like no other!

Add Mirin, curry powder, chicken broth, and coconut milk. Add more salt and pepper to taste. Squeeze in the fresh lime juice. Stir occasionally. Allow it to simmer 20-25 mins. When the chicken is cooked through it is ready to eat. The reason the cooking time is reduced significantly is because we don’t have potatoes as the starch typically found in curry dishes.

Serve with rice.

May 19, 2018 0