Sweet LJ cooked me one of his famous dishes last night: Pecan Crusted Tilapia. (I think I called it Croasted last night since it's crusted and roasted.) Anyway, he mixes together some dijon mustard and a little mayo, slathers it on some tilapia, and coats the fish with finely chopped pecans. (He's also made it with walnuts, which I might like even better.) Bake at 350 for about 10 minutes. Thanks, Sweet LJ.
I made a multigrain pilaf to go with it: Cook some brown basmati rice, quinoa, and bulghur. (I already had these cooked, so it came together fast.) Saute red and yellow peppers and add the grains and a bit of water if it's too dry. Last night I stirred in some chopped fresh Italian parsley because I had some. What's really good is to saute the peppers with chopped walnuts, and then add the rice. Since we were having the croasted tilapia, I thought it's be nut overload.
Showing posts with label Sweet LJ. Show all posts
Showing posts with label Sweet LJ. Show all posts
Thursday, April 10, 2008
Wednesday, April 9, 2008
What we ate Monday
Sweet LJ is such a good sport about eating what I cook. He's always so generous, even about the bad stuff--like the time he said, "the onions were a little raw," when the whole dish tasted like raw onions and he hates onions. He really seems to like this original creation, and I do, too:
Chickpeas with Pasta
8 oz whole wheat linguine. I like Delverde, and I especially like translated-into-English websites!
1 T. olive oil
2 cloves garlic minced or pressed using your favorite garlic press
1 can chickpeas, rinsed and drained
1 roasted red bell pepper, cut into strips
1 roasted yellow bell pepper, cut into strips
1 c. quartered cherry tomatoes
2 T. chopped fresh basil
Salt and pepper and red pepper flakes
Cook the pasta. While it cooks, saute the garlic in olive oil for a minute or so. Add the chickpeas, peppers, and tomatoes. Simmer together for about 10 minutes. Drain and add the pasta to the veg. (I tong out the pasta and drop it in the vegs to save washing a colander, plus I like a bit of pasta water in there to keep things loose.) Toss it all together. Stir in the basil. Add salt, pepper, and red pepper to taste.
Variations: Add some zucchini. Don't roast the peppers first (not as good). Don't add any peppers and add more tomatoes. Use 2 cans of chickpeas. Etc. A very adaptable "recipe."
Why am I thinking about this 2 days later? I ate some for lunch today. Oh yeah, it makes a lot.
Chickpeas with Pasta
8 oz whole wheat linguine. I like Delverde, and I especially like translated-into-English websites!
1 T. olive oil
2 cloves garlic minced or pressed using your favorite garlic press
1 can chickpeas, rinsed and drained
1 roasted red bell pepper, cut into strips
1 roasted yellow bell pepper, cut into strips
1 c. quartered cherry tomatoes
2 T. chopped fresh basil
Salt and pepper and red pepper flakes
Cook the pasta. While it cooks, saute the garlic in olive oil for a minute or so. Add the chickpeas, peppers, and tomatoes. Simmer together for about 10 minutes. Drain and add the pasta to the veg. (I tong out the pasta and drop it in the vegs to save washing a colander, plus I like a bit of pasta water in there to keep things loose.) Toss it all together. Stir in the basil. Add salt, pepper, and red pepper to taste.
Variations: Add some zucchini. Don't roast the peppers first (not as good). Don't add any peppers and add more tomatoes. Use 2 cans of chickpeas. Etc. A very adaptable "recipe."
Why am I thinking about this 2 days later? I ate some for lunch today. Oh yeah, it makes a lot.
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