Easy Tilapia with Wine and Tomatoes

I love food!! Somehow it tastes better when it doesn't take long to fix it. Here's a recipe (serves 4) based on the ingredients posted yesterday.

Ingredients
4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1/2 cup white wine

Directions
1.**Preheat a grill for medium-high heat.
2.Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
3.Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve with your choice of a salad/bread or roasted vegetables and a starch.

**This fish can also be easily fixed in a glass dish, 400degree oven for about 15-18 minutes.

"Tis an ill cook that cannot lick his own fingers" William Shakespeare

Happy eating,
Elizabeth

Asparagus Day

The sun has been playing peek-a-boo after a long, wet winter. A walk thru the farmers' market (baked goods, fresh flowers, music, overflowing tables of fruit & vegetables) should be just the ticket to change my frame of mind. Then home to cook a very quick recipe, I love to eat but hate slaving away at the stove!!

The fish for this recipe is very mild in taste. So mild that folks who don't like the "fish" smell of other fish will love it.

Shopping list:
Four (5oz) tilapia fillets
fresh basil leaves
1 large tomato

Keep these items for a well stocked pantry:
salt/pepper
butter
garlic
white wine
onion

Serve this fish with your favorite salad/bread or other quick side dishes.
Tschuss,
Elizabeth

Farmers' Market Chicken

Here's the recipe based on the ingredients posted yesterday.

Start the rice and then work on the rest of the meal. Start to finish should be about 30 minutes!

Ingredients
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1 garlic clove, minced
2 tablespoons Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
1 cup diced carrot
1 cup diced red onion
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons dry vermouth
4 cups hot cooked long-grain rice
2 teaspoons chopped fresh rosemary

Preparation:
Combine the first 5 ingredients in a medium bowl; stir well with a whisk and set aside to use later (broth mixture).

Place the breadcrumbs in a shallow dish; dredge the chicken in breadcrumbs.

Heat olive oil in a large nonstick skillet over medium-high heat; add the chicken, and sauté 6 minutes on each side. Remove chicken from pan.

Add the carrot, onion, squash, zucchini, and vermouth to pan, and sauté 5 minutes, stirring occasionally. Return chicken to pan and add the broth mixture. Bring mixture to a boil; cover, reduce heat, and simmer mixture 15 minutes. Serve chicken and vegetable mixture over the rice, and sprinkle with chopped rosemary.

Happy eating,
Elizabeth

National Cheese Souffle` Day

Cooking is supposed to fun and easy, so no recipe for souffle` and the accompanying worries whether it will rise or fall!

The ingredients for this recipe is full of vegetables. I hope you have a local farmers market to shop at, if not, then off to your local grocer with this list.

4 skinless/boneless chicken breasts (I use thighs)
1 medium carrot
1 red onion
1 medium yellow squash
1 medium zucchini
fresh rosemary

From the pantry:
tomato paste
Italian seasoned breadcrumbs
salt
pepper
Chicken broth
garlic
Extra Virgin Olive Oil
Rice
Dry vermouth or white wine

Stop by tomorrow for a quick recipe.
Happy cooking,
Elizabeth

Roasted Salmon and Potatoes With Dill

Here's todays recipe based on the ingredients posted yesterday. Serves 4

It takes a bit longer than most recipes, but well worth it! Prep time is 15 minutes, total cooking time 1 hr. I always pop the potatoes in the oven and then relax with a nice shower.

Ingredients
1 1/2 pounds red new potatoes, halved
1/4 cup olive oil
2 cloves garlic, smashed
kosher salt and pepper
4 6-ounce pieces salmon fillet
1/4 cup fresh dill
1 lemon, cut into wedges

Directions
1.Heat oven to 400° F.
2.On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes.
3.When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.
Happy eating,
Elizabeth

Tacoma Fashion Night Out

Clothing, music, red carpet, swag bags, food and wine. What does it all mean? On Friday 13 May, four shops: Chelsia Berry Designs, A Little Touch of Magick, London Couture and my shop Anew Thyme's putting on a fashion show like no other!!

I have 5 wonderful models walking the runway showcasing just how beautiful and stylish you can be while being pregnant. All at affordable prices as that's what I sell at my shop, stylish gently worn maternity clothing.

From Tacoma and want to come? Tickets are going fast!! $20 thru brownpapertickets.com and $30 at the door.
Tschuss,
Elizabeth

Eat what you want day

If only we could eat popcorn all the time!

Here's the ingredient list for the recipe I'll post tomorrow. The recipe will serve 4.
1 1/2lbs. red new potatoes
4 6oz. pieces salmon fillet
fresh dill
1 lemon

In your well stocked pantry:
Olive Oil
salt & pepper
garlic

Cook simply,
Elizabeth

Grilled Roast Chicken with Rosemary & Lemon

I hope you have a local farmers market to go to, if not, take yourself to your favorite grocer! This recipe will serve 4 and takes about 30 minutes.

Ingredients
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or coarse salt & black pepper
1/2 cup dry white wine or chicken broth

Directions
Preheat oven to 450 degrees.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt & pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces. Serve with

Roasted Asparagus
4 servings
About 20 minutes cooking time

Ingredients
1 pounds fresh asparagus
Extra virgin olive oil
Coarse salt, plus extra for sprinkling
Freshly ground black pepper

Directions
Break off the tough ends of the asparagus and if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
***when fixing the asparagus any other time, preheat the oven to 400degrees and roast about 25-30 minutes.

Serve the chicken and asparagus with roasted potatoes (put in a separate baking dish and start before the chicken goes in) or couscous (usually found in the pasta and/or international aisle). Couscous takes about 5 minutes to cook.

Happy eating,
Elizabeth

Respect for Chickens Day

Finally, the Broadway St. Farmers Market opens tomorrow with new hours (10:30 - 4:00pm). This day marks the beginning of recipes based on seasonal items purchased at the market and staples in your pantry.

Shopping list:
1 lb. of asparagus
2 1/2 lbs. of boneless, skinless chicken breasts (I use thighs)
1 lemon
fresh rosemary

Items in the pantry are ingredients that are staples for cooking.

Pantry:
extra virgin olive oil
grilled seasoning mix or
coarse black pepper/sea salt
dry white wine
chicken broth
head of garlic
couscous or potatoes

Check back tomorrow for a quick recipe!
Tschuss,
Elizabeth