Talapia with Mango Salsa

Spicy Mango Salsa Adds Interest to Talapia.

We probably don’t eat enough fish compared to those that live next to an ocean. Unless you live in a big city most of the fish you see in the grocery store was frozen before being sold to you. We’ve solved that problem by shopping at alternative markets. We have the good fortune of having some ethnic markets close to our home and they have a fresh fish counter.  Once you try Asian or Caribbean markets  you are going to find as we have, that the taste of fresh fish is far superior to anything sold in a regular supermarket.

talapia with mango salsa

TwoFoodNuts Talapia with Spicy Mango Salsa:

Serves 4

The Salsa:

 

We use a mandolin to slice the fruit.

mandolineThis is a tool that you will use a good deal so it might just be worth the investment.  When making onion soup, coleslaw, scalloped potatoes or anything else that requires a lot of slicing we have found the Mandoline to be easy to use and quick to clean afterward.

  • 1 ripe Mango, peeled and sliced
  • 1/4 of a sweet red onion, minced
  • 1 red chili pepper, seeds removed and minced
  • 1 Tbsp honey
  • Grated peel and juice of 1 lime
  • 1 tbsp minced cilantro or parsley
  • Pinch of salt
  • a few drops of sesame oil if you have it

Mix all the ingredients in a small bowl and set aside to allow the flavors to develop while you prepare the fish and rice.  Look at those colors!                                                                                  spicy mango salsa

The Talapia

  • 4 Talapia fillets
  • 1/2 cup flour for dredging
  • salt and pepper
  • butter for frying
  • 1 lemon thinly sliced
  • juice of 1 lemon
  • 2 Tbsp cold butter

Method:

  • Place the flour onto a plate or shallow bowl.
  • Add salt and pepper.
  • Stir to mix and dip fillets into the flour.
  • Once dredged heat the butter in a non-stick saute pan.
  • When the butter is melted cook the fillets on medium-high heat till lightly brown.
  • Turn and brown the second side. This takes just minutes.

Place a lemon slice on each fillet, pour the lemon juice in the pan and place the cold butter in the middle of the pan while you stir it into the lemon juice. This will make a glaze for the fish. The fish is cooked when it flakes with a fork and is lightly browned. Serve immediately!

talapia with spicy mango salsaIf it’s true that we eat with our eyes then get up to the table right now! Talapia is such a lovely mild fish and the salsa works perfectly to jazz it up. We love a rice pilaf when we eat fish. Tell us about your favorite fish recipe!

Eggs For Dinner. Ole!

Eggs With A Mexican Twist.

Busy lives demand fast, healthy meals that hit all the high notes in taste. This dish offers protein without meat, speed in preparation and savory flavors sure to please. It’s versatile too. We love eggs for dinner and this is a favorite at our house, we hope it will be at your table as well.

eggs for dinner

Lets get started:

The base of this dish is warmed flour tortillas topped with:

  • scrambled eggs(2 per person)
  • You can do the “Hungry Man or Woman” version and use 3 eggs.
  • sour cream
  • chopped tomatoes
  • fresh avocado
  • grated cheese (use your favorite)
  • Chopped red chili (optional)
  • chopped fresh herbs (we used Italian parsley) try sliced green onion too!
  • salsa.

We begin by cracking the eggs into a bowl and adding chopped red chili. Set aside.

Next chop fresh tomatoes and avocado and herbs. This takes just minutes.

Grate some cheese. This is a  good way to use up those bits in the fridge  Just a little to keep fat in check.

Place two non stick pans on the stove. You will heat the tortillas by placing on the hot pan for 30 seconds per side.

Make the scrambled eggs while you heat the tortillas. Season with salt and pepper.

Assemble the best dish by placing the scrambled eggs on the warm tortilla, then topping with dollops of sour cream, the chopped tomatoes, avocado, cheese, salsa and herbs.

It took Elfie no more than 15 minutes to make this start to finish. It’s rich in protein from the eggs and avocado and bit of cheese. It’s going to be your new favorite meat-free supper!

mexican eggs

 

3 Fast and Easy Dinners

Make a Delicious Dinner In No Time!

We want to remind you that you can make fabulous dinners in under half and hour. So this weekend, pick a pasta and whip up a garlic bread side dish for your hungry family. One pasts is seafood, and two are vegetarian. None will break the bank but all will reward the crowd.

Got a bag of shrimp in the freezer? Then give this a try!  Shrimp in Rose’ Sauce

Shrimp pasta

Poor Man’s food that tastes like a million dollars! Here’s the recipe. Cucina Povera or Lemon Garlic Spaghetti

spaghetti-a-la-lemoneYour third choice can be made with jarred Pesto and frozen peas. Give it a go! Pasta, Pesto and Peas!

Pasta Pesto and peas

Add a side of our fabulous Garlic Bread!

twofoodnuts garlic bread

It’s a great way to start the weekend!

Cucina Povera

Tuscan Peasant Cooking.

 We  fondly remember our first trip to Tuscany. We stopped at a little cliff-side restaurant with a panoramic view of the countryside. The cypress trees reached to the sky at each of the little farms in the distance. It was so beautiful and hot!

Tuscan views

Since we had just arrived in Italy and this was our first trip, we wanted to eat in little places outside the cities.  Once you leave the tourist areas you get to eat “real” Italian food.  Italians have a way of creating exciting food using a few quality ingredients without much fuss.

That’s Cucina Povera  or the Peasant Kitchen.

We admired the views as we waited in anticipation for lunch to arrive. Today it would be Insalada Verde (Green Salad) and Spaghetti a la Limone (Lemon Spaghetti).

Spaghetti A la lemone

Of all the pasta we have eaten in our travels it has to be said that this one stood head and shoulders above all others. The flavors of lemon, garlic, peppery olive oil and fresh herbs make this a light but exciting pasta dish. The Parmesan gives it a richness that completes the experience.

We enjoy making this fast and easy pasta when we’re busy or when the fridge is empty. At our house you can be sure that even when there’s “nothing to eat” we will always have lemons, garlic and fresh herbs. The pantry may get low but no so much that you can’t find some type of pasta to save the day.

We hope you’ll try this simple delicious dish when you take a break from eating meat. We love meat based meals but each week we make the effort to have at least two meat-free dinners.

Spaghetti a la Limone by TwoFoodNuts:

 ingredientsServes 4

  • Half a package of regular Spaghetti noodles
  • Grated peel of 2 large lemons
  • Juice of 2 lemons
  • 4-6 large Garlic cloves (depending on your love of garlic)
  • ¼ cup minced Italian parsley (divided in two)
  • ½ cup grated Parmesan
  • ½ cup olive oil. (that’s 2Tbsp per person, so don’t panic)
  • Salt and Pepper to taste

 

In a large pot boil salted water to cook the pasta until Al Dente.  While the pasta is cooking, put all ingredients (except Parmesan) into a large skillet and just warm through for a few minutes. You do not want the garlic to get brown. The moment the pasta is done lift it out of the pasta water with tongs or a pasta fork directly into the skillet. You want a bit of the water to create a sauce. Toss to incorporate all ingredients and serve.

Spaghetti A la lemoneSprinkle with Parmesan and reserved parsley. Drizzle with a bit more oil and Mangia!

The Gift of Zucchini Flowers

If Someone Gives You Flowers…Eat Them!

We were out on one of our adventures today and we came upon a lovely rustic resort on the shore of the York River. It’s called Silgrey  We had the good fortune of meeting the owner Mike as he and a friend dragged a 700 pound piece of burl through the woods. Both men were exhausted from the hard work of physically pulling this large piece of a tree through the forest. But in the end it will be an amazing piece of art.

Stuffed Zucchini flowersOnce Mike caught his breath we had a chance to chat about the resort and marvel at the raw beauty of his setting on the shore of the York River. He is a very interesting transplant from Toronto and he and his wife have created a wilderness retreat that’s just heavenly.

As we were about to say our good-byes, Mike asked if we would like to take home some bounty from his garden. As with most gardens, the crops all come in at once and there is waste. But not today!  We walked around looking at the selection of vegetables and I spotted some gorgeous zucchini flowers. Mike encouraged me to take some and I wanted to hide my sheer excitement so he wouldn’t think I was some food weirdo.  I’m 62 years old and have never had these delicate blossoms stuffed with fragrant ricotta, but today would be my luck day.

zucchini flower fillingWhen we got to the car and started down the driveway to home, I was able to share my pure delight with Harry. How could he know that as a foodie, weird or otherwise, this was like a dream come true. A gift of fresh off-the-vine zucchini blossoms would be transformed into dinner tonight!

Here is the Two Food Nuts Recipe.

  • Fresh Zucchini Flowers (we had 6 of them)
  • 400 gram container Ricotta Cheese
  • Grated rind of one lemon
  • 1 small garlic clove, grated
  • 1/4 cup grated Parmesan cheese
  • handful of fresh Basil leaves sliced thinly
  • Salt and pepper

Mix everything together in a small bowl and fill a piping bag with the cheese mixture. Remove the stamen from the center of each flower and stuff them by putting the piping nozzle fully into the flower and squeezing the filling to fill the blossom. Then twist the tips of the petals to form a little flower pouch.

filled zucchini flowersFor the Batter:

  • 3/4 cup all purpose flour
  • 1/4 cup corn starch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chilled sparkling water or club soda
  • 1 egg yolk
  • Canola or Peanut oil for frying.

Place everything into a bowl except the sparkling water.  With a whisk, quickly stir in the water and mix just until incorporated. Do Not Over Mix or the batter will be heavy.

This batter must be used within half an hour.  So make it after you have filled the flowers and you have the oil heating. 

Dip  the filled blossoms into the batter, allow the excess to drip off and deep fry at 400F for 4-5 minutes or until the batter becomes just golden.

Take extreme care when deep frying. We take the deep fryer outside and place it on a sturdy table that we have lined with newspaper. This avoids oily smells and clean up is a matter of folding up the newspapers. If using a dutch oven only fill to 1/3 full never leave unattended. Use a thermometer to be sure not to overheat the oil.

DSC01741Serve on a light marinara sauce or your favorite spaghetti sauce.

Zucchini Flowers are as rare as hen’s teeth so if you have the good fortune to receive them as a gift, make sure you eat them!  These Two Food Nuts certainly did!