Trying to cook from/clean out the freezer and pantry so need help with ideas for the following

Cooked edamame is good on this Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette

I sometimes toss a handful of the Trader Joes cooked edamame to this yummy salad.

Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette

The lutein from the spinach and the flavonols from the onion bolster the nutrition of this side dish. This versatile salad pairs well with grilled fish, chicken, or pork.

1 large red onion, cut crosswise into 12 (1/4-inch-thick) rings (about 10 ounces)
2 teaspoons dark sesame oil, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon honey
10 cup baby spinach leaves (about 10 ounces)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon sesame seeds, toasted
Pat’s optional: a handful of cooked shelled edamame

Prepare grill.

Combine onion and 1/2 teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.

Combine remaining 1-1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.

Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds (and cooked edamame, if using). Yield: 6 servings (serving size: 2 cups)

Source: Cooking Light,
http://www.myrecipes.com/recipe/spinach-salad-with-grilled-red-onion-rings-sesame-vinaigrette

http://www.myrecipes.com/recipe/spinach-salad-with-grilled-red-onion-rings-sesame-vinaigrette

 
We had this again the night before last. Oh I love this stuff! On Basmati rice >>>

garnished with sour cream, and cilantro. I didn't have the mustard seed this time (used it all to make some Prune-Port Mustard) so I just added a tsp of Dijon. I miss the mustard seed crunch though.

 
Updated missing quantities for recipe smileys/wink.gif

Mahi Mahi in Tomato Curry

Marinade for fish: (this is enough for double the fish too)
¼ c vinegar ( I used rice vinegar)
¼ c lemon juice ( I used a bit more, Meyers)
2 Tbs cumin (I used 1 Tbs)
1 Tbs turmeric (I used 1 tsp)
1 Tbs cayenne (I used ½ tsp,--I use ¾ tsp when using Red Bell pepper)
1 Tbs salt ( I used 1 tsp)

Mix well. Add cutup pieces from two 8 oz fish fillets (cut the size of a wide-ish Twinkie)
Refrigerate at least half hour in a big Ziplock with air squeezed out and in a dish or bowl to prevent leakage. Rotate once.

Cook:
In ¼ c oil in saute pan for about 5 minutes:
1 chopped onion
3 cloves minced or crushed garlic
2 Tbs fresh grated ginger root
1 tsp mustard seed

Add:
1 can diced tomatoes or equivalent (15 oz type)
2 chopped green chilies ( I use 1 red bell or 1 Poblano or Pasilla, if using red bell up the cayenne to ¾ tsp)
1 Tbs cane sugar (Demarara, Turbinado, Palm or light brown)

3 Tbs chopped cilantro (I add just before serving)

ADD fish & simmer 10-15 minutes (or less depending on thickness of fish.)
Sprinkle in the cilantro.
Serve over hot Basmati rice cooked with chicken broth and a strip of lemon peel.
Can garnish with sour cream or Greek yogurt.

 
You must log in or register to reply here.
Back
Top