Baked white fish with Onions, Peppers and Olives

adapted from Kalyn's Kitchen

2 or 3 white fish filets (Tilapia or Pollock for example)

1/2 Tbsp olive oil

1/2 cup red pepper, diced finely

1/4 cup red onion, diced finely

1/4 cup green olives, diced finely

1/3 cup crumbled feta (optional)

1/2 Tbsp mayo (you can use lite, but not fat free)

Preheat oven to 425.  In a frying pan, saute onion and pepper in olive oil for about 3 minutes.  Add the olives and saute about 2 minutes more.  Pour vegetable mix into a bowl and mix in mayo.  Place fish in a prepared dish, and sprinkle with salt and pepper.  Spread the mixture over the fish.  It's ok if some of it falls off.  Bake the fish until it is white throughout and the topping is starting to brown (about 10-15 minutes).  Serve hot with rice.  

Spicy Thai Linguine

adapted from One Hot Stove

Ohhh, how I have learned to love these flavors mixed together.  Spicy and sweet, this pasta dish will satisfy anyone.  

1/2 lb linguine pasta

1 Tbsp olive oil

1 clove garlic

1 red onion

1 red pepper

1 zucchini

1-2 carrots

4-5 green onions (optional as a garnish)

1 1/2 cups coconut milk

3 tsp red curry powder (or paste)

2 Tbsp lemon or lime juice

salt

Prep the veggies by washing them and dicing them into bite size pieces.  Saute vegetables together until barely tender.  Next, boil a large pot of water for pasta, and cook for 7-9 minutes until al dente.  Drain and set aside.  Add the coconut milk and spices to the vegetable mixture.  Simmer for about 5 minutes, and taste the sauce.  If it needs more flavor, feel free to add more curry or salt.  Pour the vegetable mixture over the sauce and toss together, adding lemon juice and green onions as a garnish.  Serve immediately.     

Zainab's Eggless Challah

from Arabic Bites

Challah bread is a special braided bread traditionally eaten during Jewish holidays.  When I first saw it I was struck with how beautiful it is and wanted to try it out.  

Makes 1 Loaf

3 cups flour

1/8 cup sugar

1/4 Tbsp salt

3/4 Tbsp yeast

1/8 cup olive oil

1 1/4 cup warm water

Mix all ingredients in a bowl, knead for 10 minutes until soft and pliable.  Cover and let rise for one hour.  If you know how to braid with 6 strands, divide the dough into 6 equal lumps.  If you feel more comfortable braiding with 3, divide the dough into 3 lumps.  Roll the lumps into slender ropes and braid them together.

If you want to see some great photos and video on how this is done, click here and scroll down to the bottom of the page.  

Once the braiding is done, cover and let rise in a warm spot for 30 minutes.  Then bake at 350 for 30 minutes.  

Creamy Fish Soup

Adapted from Nami-Nami

6 cups fish stock (I used vegetable)

5 potatoes, diced 

5 carrots, chopped (optional)

1 onion, minced

7 oz (200 g) cream cheese

10 oz fish (salmon or trout)

3 tsp lemon pepper

dill

salt

Bring the fish stock to boil, add potatoes and simmer until tender.  Cut the fish into large chunks and set aside.  Lower heat and add the cream cheese and spices, stirring until blended.  Then, while the soup is still warm, add fish.  Depending on how hot the broth is, the fish should cook through anywhere from 2 minutes to 30 seconds.  

Sprinkle with dill and serve.   

Broccoli Crunch

adapted from 101 Cookbooks

Sauce:

1 garlic clove, smashed and chopped

1/2 tsp salt

1/4 cup almond butter

3 Tbsp lemon juice

1 tsp honey

2 Tbsp olive oil

2 Tbsp hot water

4-5 cups fresh broccoli florets (I also added a handful of fresh green beans)

2 crisp apples, cut into chunks

1/2 small red onion, thinly sliced

1/2 cup candied almond slivers

(2 tsp sugar + 1 tsp salt)

1/3 cup pan-fried crunchy shallots (or onions if needed)

Bring a large pot of water to boil and add a dash of salt.  Dump the broccoli in and allow to boil for less than 30 seconds, just to take the edge off.  The broccoli should be pretty crunchy.  Rinse with cold water and set aside to dry.

Make the dressing by smashing the garlic clove and chopping it up.  Repeat as necessary until it becomes a paste.  Warm the butter in a bowl and add the rest of the sauce ingredients, whisking until smooth.  

Toast the almonds in olive oil and and coat with salt and sugar, stirring constantly until almonds begin to brown.  Set aside to cool.  Then caramelize the shallots, cooking them in a bit of olive oil until soft and browned.  Chop the apples and red onion and add to the broccoli, adding the shallots and almonds just before serving.  Drizzle with the sauce, toss and serve.