Category Archives: Recipes

Rosemary Lemon Tilapia

Main Dishes, Recipes, , , ,

Fresh from our garden, Rosemary’s a great year round herb that goes great with Tilapia and many other tasty dishes.

Research has shown that Rosemary helps to prevent cancer and many other health disorders.   And using lemon and olive oil helps keep the calories to a minimum.

Ingredients

  • Thawed tilapia filets (preferably wild caught)
  • Tblsp olive oil or coconut oil
  • Fresh lemon slices
  • 2-3 sprigs of fresh rosemary  (snipped)
  • Salt and pepper to taste

Directions

  1. Pre heat oven to 375 degrees.
  2. Rinse and pat dry tilapia filets.
  3. Spray baking sheet with lightly with cooking spray. Place tilapia on baking sheet and drizzle with oil, sprinkle with salt and pepper, add  fresh lemon slices, and top with fresh snipped rosemary.
  4. Bake for approximately 15-20 minutes depending on thickness of filets.

Pumpkin Chocolate Chip Pancakes

Breakfast, Recipes, Vegetarian, , , , ,

Get your Thanksgiving started right with sweet chocolate chip and pumpkin pancakes.  The Chia seeds gives is a nice crunch and adds nutritional value.

Ingredients

  • 1 cup whole wheat flour or spelt flour
  • 1/4 cup ground chia seeds (optional)
  • 1 tablespoon of brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves
  • 1 and 1/2 cup almond milk
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons canola oil
  • 1 egg
  • 1/2 cup chocolate chips

Directions

  1. In a large bowl mix together all the dry ingredients.
  2. In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
  3. Fold wet mixture into dry ingredients. Add chocolate chips.
  4. Heat skillet over medium, pour  about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
  5. Serve with maple syrup.

Happy Thanksgiving!

Crustless Crab & Spinach Quiche

Recipes, Vegetarian, , , , ,

Extra veggies…Why not make a quiche?  You can use almost any veggies you have on hand and skipping the crust is an easy way to lower the calories.


Ingredients

  • 3/4 cup shredded Swiss or Gruyere cheese
  • 8 oz lump crab meat drained
  • 1/2 cup diced onion
  • 1 garlic clove pressed
  • 4 cups of coarsely chopped fresh spinach
  • 1/8 tsp dried tarragon
  • 1/8 tsp Old Bay
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • 1 cup low-fat evaporated milk
  • 1/2 cup egg substitute


Directions

  1. Preheat oven to 375 degrees
  2. Spray pie plate with non-stick cooking spray.
  3. Add crab meat and top with shredded cheese.
  4. Heat a tblsp of olive oil in a large skillet. Add onions, saute and then add garlic, spinach, and next 4 ingredients. Cook until spinach is wilted. Arrange spinach over crab. I also added some sliced tomato on top (optional).
  5. Combine milk and egg substitute. Pour milk mixture over spinach and crab. Bake for about 45 minutes.

“Lights Out” Thai Shrimp Bisque

Main Dishes, Recipes, , , ,

Even when the power’s out, it’s still possible to cook a warm healthy meal using the grill.  Thai Shrimp Bisque…Yummy!


Ingredients (adapted from a cooking light recipe)

Marinade

  • 1 1/2 pounds uncooked shrimp peeled (reserve shells)
  • 1 1/2 tbsp grated lime rind
  • 1/3 cup fresh lime juice
  • 1 1/2 ground coriander
  • 1 tbsp fresh cilantro
  • 1 tbsp minced fresh ginger
  • 1 1/2 tsp sugar
  • pinch of pepper
  • 2 crushed garlic cloves

Shrimp Stock

  • 2 cups vegetable broth
  • 1/4 cup white wine
  • 1 tbsp tomato paste

Soup

  • 1 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 14oz can light coconut milk
  • 1 tbsp tomato paste
  • 1/4 cup flour
  • 1 cup milk of choice (I used almond)

Directions (cooked on a gas grill burner)

  1. Marinade shrimp with the first 8 ingredients.
  2. For the stock, combine reserved shrimp shells, veggie broth, wine and one tablespoon of tomato paste in large pot. Bring mixture to a boil.  Reduce heat and simmer until liquid is reduced to one cup. (about 10 minutes)  Drain mixture over a bowl and discard the shells.
  3. For the soup, using the same pot, heat oil and add onion and celery and saute.  Add shrimp stock, coconut milk, one more tablespoon of tomato paste and bring mixture to a boil.  Combine flour and milk with a whisk and add to the pot.  Reduce heat and simmer until thick (about 5 minutes).  Add the shrimp and marinade and cook for about 5 minutes.

Enjoy.

Pumpkin Soup

Recipes, Snacks & Appetizers, Soups, , , , ,

Hot pumpkin soup with a hint of spice makes the perfect meal to warm you up on a chilly fall day.


Ingredients

  • 1 tbs olive oil
  • 1 small onion
  • 2 cloves garlic pressed
  • 2 tsp curry powder
  • Salt and pepper to taste
  • 3 cups of chicken or vegetable broth
  • 1.5 cups of evaporated milk (I used almond milk for less calories)
  • 1 15oz can of pumpkin puree

Directions

  1. Heat olive oil in a large pot.
  2. Saute onions and garlic
  3. Add the curry powder, salt and pepper to the pot
  4. Add the chicken broth and pumpkin to the pot and simmer for about 15 minutes
  5. Put batches in food processor or blender and puree
  6. Pour back into the pot and add the milk of your choice

Enjoy!