[grade B]

Sunday Dinner July 16, 2017

 

Tilapia with Jalapeno Lime Marinade 

 4 Servings

Ingredients

3 – 4 large jalapenos, minced, seeds removed

3 limes, juiced

½ cup grapeseed oil

3 tablespoons, fresh cilantro, minced

4 large cloves garlic, minced

4 (4 ounce) tilapia fillets
1 teaspoon sazon seasoning
crushed red chili peppers to taste 


Method

Combine jalapenos, lime, oil,  cilantro and garlic in a bowl and whisk. Let  tilapia marinate in the refrigerator 2 – 3 hours or overnight.

Remove fillets from refrigerator, place them on a rack and let them drain. Sprinkle both sides of fillets with sazon seasoning and crushed red chili peppers.

Heat a non-stick skillet on medium high then add fillets, the oil from the marinade should be sufficient to prevent them from sticking to the pan.  Cook for 3 minutes per side.

6 – 8 Servings

Ingredients
1 pound slender asparagus, tough ends trimmed
10 ounces arugula
¼ cup sun dried tomatoes
1 ½ ounces shaved Parmesan cheese
For the Vinaigrette Dressing:
Juice of 1 lemon
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
¼ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated garlic

Method
Preheat oven to 400°F
Whisk the dressing ingredients in small bowl to blend, cover and refrigerate.
Let stand at room temperature 30 minutes and re-whisk before using.
Place asparagus spears on a baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer.  
Roast asparagus until just crisp/tender, about 8 – 12 minutes, depending on size.
Cut asparagus in thirds on the bias.
Combine arugula, asparagus and sun dried tomatoes in large bowl.
Add remaining vinaigrette and toss to coat.
Transfer salad to platter; add shaved cheese. 
4 Servings
Ingredients
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Method
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 
6 Servings

Ingredients
3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves

Method
Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/07/the-menu-t-ilapia-with-jalapeno-lime.html.