Category: Entree

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Tilapia en Papillote

Tilapia en Papillote
This is my adaptation of the NYT chicken recipe
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1531 calories
73 g
351 g
46 g
176 g
10 g
2120 g
1619 g
38 g
0 g
34 g
Nutrition Facts
Serving Size
2120g
Amount Per Serving
Calories 1531
Calories from Fat 412
% Daily Value *
Total Fat 46g
71%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 351mg
117%
Sodium 1619mg
67%
Total Carbohydrates 73g
24%
Dietary Fiber 18g
74%
Sugars 38g
Protein 176g
Vitamin A
181%
Vitamin C
307%
Calcium
36%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tilapia fillets
  2. Salt and freshly ground white pepper to taste
  3. 2 tablespoons olive oil
  4. 6 tablespoons finely chopped shallots
  5. 2 teaspoons finely chopped garlic
  6. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  7. 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. Sliced lemons (optional)
Instructions
  1. Cut 4 (15- x 13-inch) rectangles of parchment paper; fold each rectangle in half lengthwise. Place parchment sheets on an ungreased baking sheet, and open out flat.
  2. Saute the shallots and garlic. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste.
  3. Place 1 fillet on half of each parchment sheet near the crease. Drizzle tomato mixture over fish. (optional: top with lemon slices)
  4. Fold paper edges over to seal securely; cut off open corners to make a half-moon. Starting with rounded edge of fold, pleat and crimp edges of parchment to make an airtight seal. Bake at 400° for 15 minutes or until packets are puffed.
  5. To serve, place packets on individual serving plates. Cut an opening in the top of each packet, and fold paper back. Serve immediately.
Adapted from NYT Chicken Breasts with Tomatoes and Capers
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calories
1531
fat
46g
protein
176g
carbs
73g
more
Adapted from NYT Chicken Breasts with Tomatoes and Capers
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Chicken Breasts With Tomatoes and Capers

Chicken Breasts With Tomatoes and Capers
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 boneless, skinless chicken breasts (about 2 1/4 pounds)
  2. Salt and freshly ground white pepper to taste
  3. 1 tablespoon olive oil
  4. 3 tablespoons finely chopped shallots
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon dried tarragon
  7. 3 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. ¼ cup chopped fresh parsley leaves
  13. Spinach (optional) for color
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Notes
  1. This is REALLY good. I added fresh baby spinach for color.
  2. https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers
Adapted from New York Times
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from New York Times
NoMayo https://nomayo.us/
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Beef and Broccoli

Beef and Broccoli
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2884 calories
64 g
451 g
197 g
155 g
41 g
1441 g
5721 g
9 g
2 g
140 g
Nutrition Facts
Serving Size
1441g
Amount Per Serving
Calories 2884
Calories from Fat 1748
% Daily Value *
Total Fat 197g
303%
Saturated Fat 41g
203%
Trans Fat 2g
Polyunsaturated Fat 24g
Monounsaturated Fat 116g
Cholesterol 451mg
150%
Sodium 5721mg
238%
Total Carbohydrates 64g
21%
Dietary Fiber 13g
50%
Sugars 9g
Protein 155g
Vitamin A
71%
Vitamin C
677%
Calcium
30%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup Shaoxing rice wine, dry sherry or sake
  2. 3 tablespoons plus 2 teaspoons soy sauce
  3. 1 tablespoon cornstarch
  4. 1 pound beef — chuck or rib steak — sliced thin against the grain
  5. ¼ cup oyster sauce
  6. ½ tablespoon chile-garlic sauce, or to taste
  7. ½ cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
  8. 1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
  9. 2 tablespoons unsalted butter
Instructions
  1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  2. To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
  3. Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  5. Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
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calories
2884
fat
197g
protein
155g
carbs
64g
more
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Leftover Pork with Fennel and New Potatoes

Leftover Pork with Fennel and New Potatoes
Print
1348 calories
102 g
246 g
63 g
99 g
9 g
1218 g
567 g
3 g
0 g
47 g
Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 1348
Calories from Fat 560
% Daily Value *
Total Fat 63g
97%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 38g
Cholesterol 246mg
82%
Sodium 567mg
24%
Total Carbohydrates 102g
34%
Dietary Fiber 21g
86%
Sugars 3g
Protein 99g
Vitamin A
22%
Vitamin C
166%
Calcium
34%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large fennel bulbs
  2. 3 tablespoons rapeseed or olive oil
  3. About 12 oz cold cooked new potatoes, cut into chunky pieces
  4. 10-12 oz cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips
  5. 1/2 lemon, juiced
  6. a few roughly torn mint leaves, (optional)
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.
  2. Heat the oil in a large frying pan, add the fennel with a pinch of salt and sauté over a medium heat for 6–7 minutes, until tender and golden, or even a little tinged with brown. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.
  3. Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.
Adapted from Cottage River Cookbook
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calories
1348
fat
63g
protein
99g
carbs
102g
more
Adapted from Cottage River Cookbook
NoMayo https://nomayo.us/
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Fried Fish with Roasted Tomato Sauce

Fried Fish Fillets with Roasted Tomato Sauce
Serves 4
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2472 calories
139 g
665 g
105 g
253 g
14 g
3767 g
1451 g
76 g
0 g
82 g
Nutrition Facts
Serving Size
3767g
Servings
4
Amount Per Serving
Calories 2472
Calories from Fat 933
% Daily Value *
Total Fat 105g
161%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 40g
Cholesterol 665mg
222%
Sodium 1451mg
60%
Total Carbohydrates 139g
46%
Dietary Fiber 34g
137%
Sugars 76g
Protein 253g
Vitamin A
470%
Vitamin C
627%
Calcium
55%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the roasted tomato sauce
  1. 3 pounds ripe, flavorful tomatoes, such as plum tomatoes, halved
  2. 3 garlic cloves, finely chopped
  3. A few sprigs of thyme (optional)
  4. 2 tablespoons canola or olive oil
  5. Sea salt and freshly ground black pepper
  6. 1 bay leaf
  7. A little brown sugar
  8. A little white wine vinegar or cider vinegar
  9. Ground mace
  10. 1 to 2 tablespoons sunflower oil
  11. 3 to 4 tablespoons
  12. all-purpose flour
  13. 4 fish fillets*, ideally with the skin on
  14. *Halibut, black cod, tilapia and Pacific cod
Instructions
  1. First, make the tomato sauce. Preheat the oven to 350°F. Lay the tomato halves, cut side up, in a single layer in a large baking pan. Scatter over the garlic and the thyme, if using, drizzle over the oil, and season generously. Place in the oven and roast for an hour, or until the tomatoes are soft and starting to brown. Tip them into a large sieve and rub through with a wooden spoon; discard the peel and seeds.
  2. Measure the sieved tomato puree, then put it into a wide saucepan with the bay leaf. For every 2 cups puree, add 1 heaping teaspoon of brown sugar, 1 tablespoon of vinegar, and a pinch of mace. Bring to a simmer and cook gently, stirring often, until reduced by one-third one-half to form a thick, glossy sauce - not quite a ketchup, but quite saucy nonetheless. Season to taste and adjust the sugar/vinegar content too, if you like. Set aside while you cook the fish.
  3. Pour the oil into a large frying pan and place over medium heat. Put the flour on a plate and season it well. Lightly dust the fish fillets in the seasoned flour, shaking off the excess, then transfer to the pan, skin side down. Sizzle gently for 4 to 5 minutes, until the skin is crisp, the edges lightly browned, and the flesh about two-thirds cooked through. Turn over and cook for 1 to 2 minutes longer.
  4. Spoon the sauce onto warm serving plates, add the fried fish, and serve with pasta, noodles, or sauteed potatoes.
Adapted from River Cottage Everyday Cookbook
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calories
2472
fat
105g
protein
253g
carbs
139g
more
Adapted from River Cottage Everyday Cookbook
NoMayo https://nomayo.us/
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Pork Tenderloin

Barbecued Pork Tenderloin
Serves 4
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518 calories
8 g
243 g
13 g
89 g
4 g
358 g
288 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
358g
Servings
4
Amount Per Serving
Calories 518
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 243mg
81%
Sodium 288mg
12%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
15%
Sugars 2g
Protein 89g
Vitamin A
58%
Vitamin C
2%
Calcium
9%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pork tenderloin (about 1 1/4 lbs in two pieces)
  2. 1 clove garlic, minced
  3. 1 1/2 tsp paprika
  4. 1 1/2 tsp chili powder
  5. 1/2 tsp water
  6. 1 tsp balsamic vinegar
  7. 1/2 tsp worcestershire sauce
  8. 1 tbl olive oil, divided
  9. 1-2 tsp oregano
  10. 1/8 tsp cumin
Instructions
  1. Trim meat of all fat and sinew
  2. Score the flat side of the meat about 1/2" deep, lengthwise
  3. Make a paste from the garlic, paprika, chili powder, water, balsamic vinegar, worcestershire sauce, 1 1/2 tsp of the olive oil, oregano and cumin
  4. Spread the paste into the groove. Tie the tenderloin with string to close the groove an form an even thickness
  5. Rub the outside of the meat with remaining 1 1/2tsp olive oil
  6. Brush grill with oil. Place meat on grill with medium heat. Close the grill and cook about 10 minutes
  7. Turn and cook for another 7-10 minutes until the temp reaches 160º
  8. Remove and let it rest for 5-10 minutes
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calories
518
fat
13g
protein
89g
carbs
8g
more
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Pork Tenderloin with Rub

Pork Tenderloin with Seasoned Rub
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon garlic powder
  2. 1 teaspoon dried oregano
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1 teaspoon dried thyme
  6. Salt
  7. 1 1/4 pounds pork tenderloin
  8. 1 tablespoon olive oil
  9. 1 teaspoon minced garlic
Instructions
  1. Preheat the oven to 450 degrees F.
  2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  3. OVEN: In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
  4. GRILL: Sear in skillet first, then put on grill at medium heat for 10 minutes. Turn and cook for another 7-10 minutes until meat reaches 160º. Rest for 5 minutes and serve.
Notes
  1. See Mustard Sauce recipe to go with this dish.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Cheese Onion Pie II

Cheese Onion Pie 2
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5-6 small onions
  2. 1 large onion
  3. 1 cup half-and-half
  4. 1 cup milk
  5. 5 eggs
  6. 1 tsp salt
  7. 1/4 tsp pepper
  8. 1/4 tsp cayenne
  9. 1 lb swiss slices, in strips
Instructions
  1. Beat eggs, add liquids and seasonings
  2. Place onions in pie crust and top with cheese strips
  3. Pour liquid over pie and sprinkle on paprika
  4. Bake at 350º for 30 minutes
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Shrimp Fried Rice

Shrimp Fried Rice
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. SEASONINGS
  2. 1/4 tsp sugar
  3. 1/2 tsp accent
  4. 1 TB light soy sauce
  5. 1/2 tsp salt
  6. INGREDIENTS
  7. 3 cups cold cooked rice (air dried)
  8. 2 onions, diced
  9. 2 stalks scallions sliced
  10. 1/2 cup green peas, or pea pods
  11. 4 chinese mushrooms, diced
  12. 3 eggs, scrambled
  13. 1 6oz pkg frozen shrimp (or use fresh)
  14. 2 tb dark soy sauce for color
  15. 3 TB grapeseed or peanut oil, divided
Instructions
  1. Scramble eggs. Cook until dry and set aside for later.
  2. Add pinch of baking soda to 1-2TB hot oil. Add vegetables and stir fry until onions taste done. Add seasonings and stir. When done, dish it out without liquids and wipe down wok.
  3. Cook shrimp in oil for one minute. Dish it out and wipe wok.
  4. Add 2TB oil to wok. When very hot, add rice and stir fry.
  5. When crusty, dry, brown, add vegetables, scrambled eggs and shrimp.
  6. Add dark soy sauce for color.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Spaghetti Squash Boats

Spaghetti Squash "Lasagna"
Serves 4
Print
1374 calories
77 g
256 g
76 g
96 g
30 g
1391 g
4846 g
46 g
2 g
37 g
Nutrition Facts
Serving Size
1391g
Servings
4
Amount Per Serving
Calories 1374
Calories from Fat 677
% Daily Value *
Total Fat 76g
117%
Saturated Fat 30g
149%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 256mg
85%
Sodium 4846mg
202%
Total Carbohydrates 77g
26%
Dietary Fiber 19g
77%
Sugars 46g
Protein 96g
Vitamin A
548%
Vitamin C
133%
Calcium
157%
Iron
95%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 small spaghetti squash (about 1 1/2 pounds each)
  2. 2 teaspoons olive oil 4 garlic cloves, thinly sliced
  3. 1 (8-ounce) package fresh baby spinach
  4. 1/2 cup part-skim ricotta cheese
  5. 1/8 teaspoon kosher salt
  6. 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
  7. 1/2 lb ground beef (optional)
  8. 3 cups marinara sauce
  9. 1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
  1. Preheat oven to 350°
  2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
  4. Return skillet to medium-high heat. Add beef to pan; cook until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
  5. Increase oven temperature to 425°.
  6. Spoon half of the sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Spoon the other half on top of squash. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
  7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.
Notes
  1. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use.
Adapted from Cooking Light
beta
calories
1374
fat
76g
protein
96g
carbs
77g
more
Adapted from Cooking Light
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