1 teaspoon roasted cumin
1 tea basil
1 tea lemon peel
1 1/2 tea dill
1 tea sea salt
1/2 tea pepper
2 cups breadcrumbs (I used pepridge farms
2 cups yogurt (I only had vanilla 😉)
2 pounds tuna ( giver or take. Just enough for four persons)
I mixed the spiced in the yogurt. Let it Merry for about ten mins
I sliced the fish against the grain then rolled it in each yogurt mix to breadcrumbs. Place on lightly olive oiled baking sheet and place in a preheated 400 degree oven until the bred crumbs browned then I flipped the and cooked another 10 mins or so.
I am a firm believer in using what you have. Hence why I used tuna. I suggest using a milder fish. A white fish like flounder or cod.
I think it works best with about a inch or so rise. Then you can adjust cooking accordingly
Chocolate Chip Zucchini Muffins1 1/2 cup flour
1/4 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1/4 cup oil
1 cup fresh grated zucchini
1 cup chocolate chips
1/4 tsp nutmeg
bake at 350 for about 10-15 min in a mini muffin pan
Pointers: I added an extra egg and also decreased the sugar . I found the texture of the cooked muffin was way better when it has a bit more moisture to the batter.
You can sub out sugar for honey, or agave or another alternative.
The topping is simply cream cheese blended with a bit of sweetener :)
1 med onion (Vidalia)
1 container baby Belle mushrooms
1 cup stock
1 teaspoon chopped garlic
1 table spoon tarragon
½ cup Fage Greek yogurt
Cut steak into strips and brown in olive oil. Remove from pan. Add onion add a bit of salt, cook until clear add garlic and mushrooms. Brown up the mushrooms a bit then add stock. Bring to a simmer add yogurt whisk until the yogurt it creamy. Add doodles uncooked and cook until the noodles are tender.
I personally thought the Greek yogurt was a bit sour for the dish, but the kids and my husband loved it. You can sub it with cream and a white wine for a different take.
Pasta & Kale in a Rosemary Parmesan Cream Sauce
This is a Non-conforming recipe. Taste as you go.
this is an approximate measurement :)
kale (2 -3 cups uncooked)
heavy cream (1 cup)
onion (1/4 cup cut super thin)
garlic (2 cloves)
butter (1/2 tablespoon)
fresh minced Rosemary (2-3 sprigs)
Parmesan cheese (3/4 cup
a bit of cornstarch dissolved in cold water (add in by spoon, I added about 4)
extra virgin olive oil
I wilted the Kale in the olive oil. added the onion, garlic, butter and salt.added the cream, Rosemary and Parmesan. Then slowly added the cornstarch mixture. It only takes a little to thicken it up. toss in cooked, pasta let it sit for a min. plate and dust with additional parmesan.
Barley Avo Salad
1/2 cup fresh squeezed o.j
1/4 cup diced red onion
1/4 cup cilantro
1/2 fresh lime and the zest
a few table spoon extra virg olive oil
cook barley until tender, add oj and olive oil mix well. add to barley once you drain the barley. add onion, cilontro, avo zest and salt & pepper. toss. squeeze lime juice over salad and toss again. enjoy