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Parsley Dressing and Tilapia

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My friend Shanti shared this great easy-to-make recipe. Thank you Shanti!.
We made this recipe for dinner and it was delicious. I don’t know if that is your experience but when using fresh parsley on a recipe, I usually end up throwing away more than half of an entire stalk, right? Well this is a great option for those (like me) that love to use the entire stalk of fresh parsley in one single recipe.

Parsley Dressing
Time: 10 minutes | Level: Easy

  • Stalk of fresh parsley (just the leaves)
  • 1/4 cup of canola oil
  • The juice of 3-5 limes
  • 2 teaspoon of Chicken flavour Bouillon

In a blender place all ingredients until the texture is uniform. Adjust the lime juice, bouillon or oil as you wish to make the dressing more liquid.

Now you have a delicious dressing to use on a salad or veggie side !

Tilapia al Perejil (Tilapia Parsley)
Time: 30 minutes | 4 servings
Level: Easy

  • 4 filets of Tilapia (or a white fish of your choice)
  • Parsley Dressing already prepared
  • 2-3 tablespoon of Mayoneise
  • 1/4 to 1/3 cup of shredded parmessan or feta cheese

In a blender place all ingredients until the mixture is creamy. Then, on a baking pan or pyrex add 1/4 of the mixture and place the fish on top of it. Cover the fish completely with the rest of the mixture.

Bake for 25-30 minutes at 325 F or until the fish is easy to cut with a fork.

Serve it with white rice and/or salad. Enjoy!

Brussels Sprouts Taste Good!

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My mother-in-law shared this great recipe with me. We like brussels sprouts but we don´t eat them very often. It was quite a pleasant surprise to discover that brussels sprouts taste even better with this easy to make and tasty recipe.  Enjoy!

Brussels Sprouts with Pecans
Time: 25 minutes | Servings: 4
(82 cal, 12.6g Carbs, 3.6g Protein)

1 teaspoons butter
1/2 cup chopped onion
2  garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (750 gr)
1/4 fat-free, less sodium chicken broth
1 tablespoon sugar
1/4 teaspoon salt
4 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 4 minutes or until lightly browned. Stir in Brussels sprouts and saute 2 minutes. Add broth and sugar,cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt.Sprinkle with pecans.

Cooking tip: Make sure you don´t add more than a tablespoon of sugar, otherwise your side will be too sweet.

For dinner: Pasta, Veal, Capers and White Wine

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 Orecchiette with Veal, Capers and White Wine

Source: Food and Wine Magazine
40 minutes approx | 4 servings
Difficulty: easy

Dave and I love this recipe and have prepared in many occasions. We made this dish on Sunday and  today we had the leftovers for lunch!  

  • 2  tablespoons extra-virgin olive oil
  • 1  medium onion, finely chopped
  • 1  garlic clove, minced
  • 1  pound ground veal (1/2 kilo)
  • Salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon chopped rosemary
  • 2 tablespoons small capers, rinsed
  • 3/4 pound orecchiette or the pasta you like
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons unsalted butter
  • In a large, deep skillet, heat the olive oil.

Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Add the white wine to the skillet (sarten) and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

Cooking tips: Add a bit of olive oil in the water to cook the pasta, this prevents the pasta from sticking together. Add 3 times more capers to give a better flavor.