| Hearts of Palm Salad - Salad
Cooking Recipes Ingredients
2 16-ounce cans of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tablespoon chopped parsley
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
2 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon olive oil
ground pepper to taste
very small amount of salt (optional)
lettuce leaves
Cooking Recipes Directions
Drain the hearts of palm, cut them into ½-inch pieces,
and put them into a large bowl. Stir in the red pepper, yellow
pepper, and chopped parsley. In a small bowl, whisk together
the lemon juice, mustard, chicken broth, and olive oil. Drizzle
the dressing over the hearts of palm mixture and toss gently.
Season to taste with salt (optional) and pepper. Line a serving
bowl with lettuce leaves, spoon the salad on top and serve.
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Costa Rican Tilapia - Fish
Cooking Recipes Ingredients
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
4 tablespoons finely chopped fresh cilantro or parsley, divided
4 teaspoons minced garlic, divided
1-1/2 teaspoons kosher salt, divided
1/4 teaspoon sugar
6 tilapia fillets, about 5 ounces each
3/4 cup long-grain rice
1 cup chopped onions
2 oranges, peeled, seeded, coarsely chopped
1 can (28 ounces) diced tomatoes, un-drained
1 can (15 ounces) black or pinto beans, drained, rinsed
1 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Cooking Recipes Directions
For the tilapia marinade, combine lime juice, 1 tablespoon olive
oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt,
and
sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning
once.
To prepare the bean and rice mixture, cook the rice according to
package Cooking Recipes Directions and keep warm while the tilapia is marinating.
Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan,
heat 2 tablespoons olive oil on medium heat. Add remaining garlic
and onions; sauté until translucent, about 5 minutes, stirring.
Add 2 tablespoons
cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper,
and cayenne.
Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish.
Spoon the bean mixture on top of rice and gently blend. Slightly
overlap tilapia fillets on top and scrape marinade over fillets.
Bake until the flesh of the tilapia just
begins to flake at the nudge of a fork, 16 to 20 minutes
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