Cooking with Nat

Made Pacific sole fillet with mediterranean zucchini . Delicious!

Pacific Sole Filet

Ingredients:

1/2 cup panko bread crumbs

1/2 tsp hot-red-chili flakes

1/4 tsp salt

4 pacific sole fillet

1 tbsp olive oil

2 green onions, thinly sliced diagonally

 

Directions:

Stir panko with chill flakes and salt on a large plate. Rinse fish, pat dry, and coat on both sides with panko mixture.

Heat a large non-stick frying pan over medium. Add oil and swirl to coat. Add flush and cook until golden, about 5mins. Flip and cook for another 3mins. Add onions during the last min of cooking and serve immediately.

 

Mediterranean Zucchini

Ingredients:

1 tsp olive oil

2 medium zucchini, cut into 3/4 in. pieces

1/4 cup chopped dill

1/4 tsp salt

1/4 cup crumbled goat cheese

Directions:

Heat a medium frying pan over medium-high. Add oil, then zucchini. Cook stirring occasionally until zucchini is tender crisp, 3 to 5min. Sprinkle with dill and salt. Cook for 1min. Stir in goat cheese before serving.

Made pasta with bacon, tomato and pecorino for dinner this evening

Ingredients

- 6 ripe medium tomatoes

- 3 tbsp butter

- 6 slices bacon, roughly chopped

- 2 jalapeño peppers, seeded and chopped

- 1 red onion, chopped

- 3 garlic cloves, chopped

- 1tbsp chopped fresh thyme

- kosher salt and freshly ground black pepper

- 1 tsp chopped fresh tarragon

- 1 lb orecchiette

- 1 tbsp extra-virgin olive oil

- 4 oz. grated pecorino romano cheese

 

Directions:

1. Chop tomatoes roughly.

2. Melt the butter in a pan over medium heat. Add the bacon and cook until it is crispy, about 5mins. Add the jalapeños, onion and garlic, and cook over medium heat for 10mins. or until nicely caramelized.

3. Add the tomatoes and thyme to the pan, then season to taste with salt and pepper and add the tarragon. Turn the heat down very low to keep the sauce warm while you make the pasta.

4. Bring a large pot of salted water to a boil, add the orecchiette and cook until just al dente, 6 to 8mins. Drain the pasta, return it to the pot and add the sauce. Stir to combine then drizzle with olive oil. Cook over medium-high heat for 2mins. Mix in the pecorino and serve.

Made a #Tasty #Vegetarian #Chili :)

Ingredients:

2 tablespoons olive (or vegetable) oil
2 medium onions, diced
1 medium green bell pepper, cored, seeded, and finely diced
2 garlic cloves, minced or pressed through a garlic press
3 tablespoons chili powder
1 tablespoon ground cumin
1½ teaspoons ground coriander
¾ teaspoon red pepper flakes
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
½ teaspoon salt
1 tablespoon soy sauce
1 cup of Gardein beefless ground (I've tried many meat substitutes and this one actually tastes great! I couldn't tell it wasn't real meat, Delicious!)

Garnishes: lime wedges, sour cream, cheddar cheese, scallions, red onion, cilantro

Directions:

1. Heat the oil in a large Dutch oven over medium heat. Stir in the onions, bell pepper, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

2. Add the tomatoes, beans, salt, and soy sauce. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat to low. Cook, covered, at a low simmer for one hour, stirring occasionally. If the chili is too thin, cook uncovered until it’s your preferred consistency. Serve with the garnishes.

Made these delicious Cherry Cheesecake Squares

Ingredients:

1 1/4  cups Graham crumbs

1/4 cup butter, melted

4pkg. Philadelphia cream cheese , softened

1 cup sugar

3 Tbsp. Flour

1 Tbsp. Vanilla

1 cup sour cream

4 eggs

1 can cherry pie filling

Directions:

Preheat oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.

Beat cream cheese, sugar, flour and vanilla in a  large bowl with electirc mixer on medium speed until well blended.  Add sour cream; mix well. Add eggs one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 40 to 45min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles. Top with pie filling before serving.

Made a Spinach and Shrimp Risotto for dinner this evening

Watch Instagram Video here --> http://instagram.com/p/vE9kSjp2j0/

Ingredients

2 tsp butter

4 cloves garlic, minced

1 onion, chopped

1 cup Arborio rice

2 cups no salt added chicken broth

2 cups milk, divided

1/4 tsp each, salt and pepper

12 oz medium raw shrimp, peeled deveined

1/2 pkg baby spinach

2 tbsp lemon juice

2 tbsp chopped fresh dill

Directions:

In pot, melt butter over medium heat. Saute garlic and onion until soft. Add rice; sauté for 1minute. Stir in broth, 1 1/2 cups milk, salt and pepper; bring almost to a boil, stirring. Cover, reduce heat to low, simmer, stirring twice, until rice is almost tender, 20minutes. Stir in shrimp; cover, simmer for 5 minutes. Stir in remaining milk, then spinach, lemon juice and dill.

More Articles...

Page 6 of 8

6