NEW AGE SOUL FOOD
On the Menu
Ana’s Grilled Vegetarian Plate –
Jasmine Rice with Lima Beans and Dill –
Tilapia Baked in a Packet
4 Servings
Ingredients
4 (4 ounce) tilapia fillets
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon pepper or crushed red peppers
Salsa Topping
2 tomatoes diced
1 small onion diced
1 garlic clove, minced
1 jalapeno pepper, seeded, diced
¼ teaspoon sea salt
¼ teaspoon pepper
½ cup cilantro, chopped
½ lime, juiced
4 Sheets of aluminum foil (large enough to wrap fish)
Method
Preheat oven to 400 degrees F.
Rinse fillets and pat dry with a paper towel then place them on a plate and set aside.
In a small bowl, mix together the seasonings then sprinkle mixture over both sides of the fillets.
Cover the plate and let fillets sit in the refrigerator for 2 hours.
Meanwhile, mix together the salsa topping (you can place ingredients in a food processor and pulse until chopped).
Remove fillets from the refrigerator and place each one on a piece of foil.
Using a slotted spoon put the salsa on top of each piece of fish.
Fold the foil over the fillets and crimp the edges tight to seal.
Bake in a hot oven 15 minutes.
Remove from oven and let packets rest at least 8 minutes before opening.
Note: The last thing you want to do is over cook your fish. So place the packets in an oven that is heated to 400 degrees F. Cook for 15 minutes, remove from oven and away from heat, let the packet remain sealed for 8 minutes before opening.
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Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes and asparagus.
Balsamic Marinade for Grilled Vegetables
Yields ¾ Cup
Ingredients
¼ cup balsamic vinegar
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste
Method
Whisk together all ingredients and pour ½ over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting.
Grill or roast in a 450 degree oven.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
Any marinade not used can be used as a salad dressing or marinade for fish and chicken.
Store in refrigerator in a jar up to 3 weeks.
Jasmine Rice with Lima Beans and Dill
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.
