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3 eggs 115 g plain flour 1 pinch sea salt 285 ml milk 12 tablespoons vegetable oil 1 Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it. 2 Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes. 3 Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot. 4 Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes. 5 Close the door and cook for 15 minutes without opening the oven door. 6 Serve immediately.

Source: food.com

Light and tempting turkey meatballs with fresh herbs, ginger and lime. Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution . I loved the flash mob stir-fry dance at Marshall University in episode four ( view here at WabiSabi, one of the participants ). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry. No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love. First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf , don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom. This Asian fusion meatball was born. A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta - - and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. Shake up your recipe routine with Asian style noodles and ginger-lime turkey meatballs. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce . These turkey meatballs are also egg-free. Ingredients: 2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic Turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon . Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Recipe Source: glutenfreegoddess.blogspot.com Gluten-free meatballs with Asian style noodles. Quick and Easy Asian Style Noodle Recipe As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce . Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Note: Freeze leftover meatballs for an easy weeknight supper. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs Greek Meatballs with feta at Kalyn's Kitchen Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats Sensitive Pantry's Tiny Turkey Meatballs

Source: glutenfreegoddess.blogspot.com

Saw this bread from the "The naked chef" Jamie Oliver show, since it is so simple to bake, I give it a try in one of the "Bento" day for Lucas... -Shape bread dough into long rectangle, along the middle of the bread, lay out the bacon, hard boiled eggs, shredded cheese, basil and olive oil. -Pull the dough over the filling so it forms what looks like a cannelloni shape. And bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Drizzle with olive oil and rosemary herbs.. - Bake at pre-heat oven at 180c for 30mins or until golden brown. Basic bread dough recipe:- 300g bread flour 10g sugar 1/2tsp salt 1stp yeast 170g water 10g extra virgin olive oil - knead and proof for 60mins

Source: nasilemaklover.blogspot.com

8 cups water 1 cup sugar 3 (6 ounce) cans frozen lemonade, thawed 48 ounces can apple juice, chilled 2 (24 ounce) bottles cranberry juice cocktail , chilled 2 cups orange juice, chilled 2 cups strong cold tea ice 1 Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool. 2 Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange. 3 Margo Oliver’s Most Treasured Recipes.

Source: food.com

500 g strong white flour 3 large free range eggs 8 egg yolks 1 Place the flour on a clean surface. 2 Make a well in the centre and add the eggs and yolks. 3 Use a fork to break up the eggs, then start bringing in the flour. 4 Stir with the fork until you have a dough which is easily workable with your hands. 5 Knead well until it becomes smooth, silky and elastic and the surface is clean. 6 Wrap the dough in cling film and let it rest in the fridge for a while. 7 When you are ready to shape the pasta, break the dough into four pieces. 8 Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine. 9 Fold in half and repeat this several times. 10 Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick. 11 You can also use a rolling pin but it will take longer than if you have a pasta machine. 12 When you have a thin sheet, shape as desired. 13 To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta. 14 Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

Source: food.com

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

7 ounces green beans , trimmed 20 small cherry tomatoes 1/2 cup black olives , pits removed 4 tablespoons extra virgin olive oil kosher salt fresh ground black pepper 4 (8 ounce) salmon fillets , with or without skin, but with pin bones removed 2 lemons , quartered 1 cup fresh basil , loosely packed 12 anchovy fillets 1 Preheat oven to 350°F Place roasting pan in oven to heat. 2 Blanch the green beans in salted, boiling water until tender. Drain and place in a mixing bowl with the cherry tomatoes and olives. Add 2 tbsp olive oil and a pinch each of salt and pepper. 3 Rinse salmon fillets and pat dry with paper towels. Squeeze 1/2 lemon over fillets, dressing both sides; reserve the remaining lemons for garnish. Sprinkle both sides of fillets with salt and pepper, and drizzle both sides with remaining olive oil. 4 Toss basil into vegetables. Place salmon fillets at one end of hot roasting tray; place vegetables at the other end. Lay anchovy fillets over vegetables. Return pan to oven and roast for 10 minute Serve with reserved lemon quarters.

Source: food.com

6 garlic cloves , peeled 3 inches fresh ginger , peeled 2 -3 red chilies , deseeded olive oil 1 tablespoon mustard seeds 1 tablespoon paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 3 tablespoons garam masala , divided 3/4 cup plain yogurt (you can heap it) 4 medium chicken breasts , skinless and boneless, cut into large chunks 1 tablespoon butter 2 medium onions , peeled and finely sliced 2 tablespoons tomato puree 1 small handful of ground cashew nuts or 1 small almonds sea salt 1/2 cup heavy cream handful fresh cilantro , chopped 1 -2 lime , juice of 1 Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour. 2 Melt butter in the same saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for about 15 minutes without browning too much. Add the tomato puree, ground nuts, 2 1/2 C of water and 1/2 t of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side. 3 Put the marinated chicken on a hot griddle pan and sear until cooked through. 4 Warm the sauce and add the cream and the other T of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning again and serve sprinkled with the chopped cilantro and the lime juice.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 lb fusilli 1 teaspoon fresh oregano 1 teaspoon fresh basil , shredded by hand 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes. 3 Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

Source: food.com

1 (700 ml) can tomato sauce 1 ball fresh mozzarella cheese 1 1/2-2 1/2 cups parmesan cheese 2 tablespoons red wine vinegar 1 bunch fresh basil leaf cannelloni prepared stuffing 24 cannelloni tubes, shells (oven ready pasta) 1 head cauliflower 2 heads broccoli (med size) 7 garlic cloves 3 -4 tablespoons olive oil 6 sprigs thyme leaves 4 hot chili peppers 3 anchovies (remove if you want to keep vegetarian, add a little extra salt instead) salt & pepper bechamel sauce 1 (170 ml) container creme fraiche 1 1/2-2 1/2 cups parmesan cheese 1 pinch pepper 1 Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through. 2 Slice 7 cloves of garlic & dice 4 hot chili peppers. 3 On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies. 4 Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon. 5 Take the pan off of heat to cool down. 6 Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells. 7 Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.). 8 Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar. 9 Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled. 10 On top of the cannelloni shells, place basil leaves - as many as you'd like. 11 Top shells & basil with Béchamel Sauce & season with more black pepper. 12 Top with slices of mozzerella and remaining parmesean cheese. 13 Bake at 190C for 30-40 minutes or until the cheese is golden brown.

Source: food.com

2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours. Mean while, make the dumplings. 5 In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment. 6 Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks. 7 When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

Source: food.com

2 lbs stewing beef , diced 1 onion , chopped 4 garlic cloves , minced 3 stalks celery , chopped 4 ounces button mushrooms , chopped 4 bay leaves 1 teaspoon thyme 1 tablespoon tomato paste 1 (15 ounce) can Guinness stout 3 1/2 cups beef broth 1 1/2 tablespoons flour 1 Pre-heat the oven to 350°F. 2 In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. 3 Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. 4 Let the stew bubble away in the oven for two hours.

Source: food.com

1 pizza dough (I use Jamie Oliver's recipe) 1 Preheat oven to 350 F, and put pizza stone in to warm. 2 Put daikon greens, garlic cloves, lemon juice, olive oil, peanuts, parmesan, and salt and pepper in food processor. Blend until smooth, and set aside. 3 Chop bacon and fry in medium pan until crispy. Remove the bacon, and reserve the grease in the pan. Set bacon aside. 4 Add sliced daikon and onion to the pan. Stir to coat with bacon grease. Add 1 teaspoons sugar and 1 teaspoons salt. Turn down the burner temperature to medium-low. Cook, stirring occasionally for at least 20 minutes, or until daikon is browned. 5 Roll out dough on hot stone. Brush with a little olive oil, and poke with a fork. Put it back in the oven for 5-8 minutes. 6 Remove the stone from the oven, and turn up the oven to 400°F Brush the pizza crust with the daikon pesto. Add carmelized daikon and onions, bacon, spinach, and cheese to pizza. 7 Bake for 15 minutes. After you remove the pizza from the oven, sprinkle with sea salt and pepper. Let it rest for 5 minutes before cutting. Enjoy!

Source: food.com

Some movies have such great soundtracks that after I watch them I catch myself singing or humming the songs for days in a row (sometimes I listen to them on a daily basis for months, too). I watched The Color of Money last Sunday and now I can’t get It's In The Way That You Use It out of my head – but to be honest the song is so great I’m not even trying to let it go, really. :) I once read that when Tom Cruise started to pursue acting as a career he made a list with the names of great directors he wanted to work with, people like Martin Scorsese, Ridley Scott and Oliver Stone – time went by, he became a star (if you’re my age you probably remember his sex symbol status and how the girls went crazy over him) and he managed to cross many names – if not all of them – off that list. I don’t think he’s all that as an actor - he's done some good things, in the end he's irregular -, but I admire the guy for setting the bar so high right at the beginning of his career – like Leonardo DiCaprio and Matt Damon after him, Cruise could have taken the heartthrob route and stayed there very comfortably. But I digress – I was telling you about a song that got stuck in my head. And there was a recipe that I kept thinking about, too, I had it in my mind for weeks – these quinoa choc chip cookies. I had used quinoa flakes in a granola recipe but did not like the result very much: I thought the flavor wasn’t all that. But after tasting the granola again I found that the problem with it was the lack of some sort of fat, not the quinoa flakes so I decided to give the ingredient another chance, this time in cookie form – it was a hit with family and friends. I highly recommend using dark chocolate here, 70% if at all possible, since its bitter flavor compliments the sweetness of the cookie dough beautifully. Getting songs out of our head might be a bit tricky sometimes, but for recipes the solution seems to be simpler: a trip to the kitchen and you’ll know if it’s any good ( and stop being curious about it ). :) Quinoa choc chip cookies slightly adapted from the wonderful Supergrains: Cook Your Way to Great Health 130g unsalted butter, softened 65g light brown sugar 65g granulated sugar 1 egg 1 teaspoon vanilla extract 110g all-purpose flour 1 teaspoon baking powder pinch of salt 110g quinoa flakes 200g dark chocolate, chopped – I used one with 70% cocoa solids Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Use an electric mixer to cream the butter and sugars until pale and creamy. Add the egg and vanilla and beat until well combined. Add flour, baking powder and salt and mix on low to combine. Stir in the quinoa flakes and chocolate. Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5cm (2in) apart. Refrigerate for 10 minutes, than bake until golden brown around the edges, 12-15 minutes. Cool in the pan for 2 minutes, then slide the paper with the cookies onto a wire rack and cool completely. Makes about 22

Source: technicolorkitcheninenglish.blogspot.com

Summer. Time for grilling. This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that. So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver . I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me . I trust you, I answered. Now tell me your secret. Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it! And she was right. Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs. Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant. Ingredients: 4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds) A squeeze of fresh lemon juice Sea salt and fresh pepper 8 cloves of garlic, roughly chopped 2 red or sweet yellow onions, cut into pieces 4 cups baby spinach leaves- or chopped spinach 8 plum or Italian tomatoes, roughly chopped 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley or cilantro A sprinkle of red pepper flakes, to taste Extra virgin olive oil, as needed Instructions: Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe . Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Karina's Note for Gluten-Free Folks: This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination. More (Fabulous!) Summer Grill Recipes From Food Bloggers: Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce Cooking with Amy's Shrimp and Mango Kebabs Food Blogga's Grilled Watermelon Gluten-Free Bay's Grilled Chipotle Lime Chicken

Source: glutenfreegoddess.blogspot.com

In the midst of this crisis I’ve been making extra effort to support our local stores. These days, I do most of my produce shopping at smaller shops instead of the supermarket. Far more often than I used to, I go to Turkish shops - which have surprisingly good produce and delicious, much more affordable lamb than I can find at the supermarket. And so I came home with lamb chops - again. The next challenge was to find a recipe. I’d made this one once before, but all my pictures failed. So to share it with you, I had to try again. Not that that was something to be sorry about... :) Ingredients: 6 lamb chops (about 600g in total), french trimmed 200g mixed colour baby carrots (out of season here, so I stuck with orange) 3 oranges 8 cloves garlic, unpeeled 15g thyme (about half a bunch salt and freshly ground black pepper olive oil Instructions: 1. Score the fat of the lamb chops, and season them with salt and pepper. Then line them up like a rack, so that the fat is stuck together. 2. Stand them upright in a large skillet with some olive oil, fat side bottom up, and heat for 4-5 minutes until the fat is crispy. 3. In the meantime, trim the carrots. If they are large, cut them in half. Together with the unpeeled garlic, add them to the pan, turning frequently. 4. Turn the lamb chops and fry for 2 minutes on each side, until they are lightly browned but the insides are still pink. 5. Meanwhile take a vegetable grater and slice the rind off the orange quickly, adding it to the pan together with the thyme. Sauté for 30 seconds, to let the flavours mix, then remove the lamb chops from the pan and set aside. 6. Juice the oranges and add the juice to the pan. Continue heating until most of the orange juice is evaporated and you are left with a stick mixture. 7. Briefly return the lamb chops to the pan to heat with the rest and mix with the sauce, then serve.

Source: ilses.kitchen

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