Homemade teriyaki sauce cradles browned mushrooms, seared peppers, shredded cabbage, broccoli florets and chicken tonight. The homemade teriyaki sauce has just a touch of Asian chili sauce to give it a cold weather kick.
Here is another easy way to prepare Cod. We’ll start with an old-world Marinara Sauce. Then we’ll add onions, celery, peppers and capers to the sauce and poach the cod. Generous helpings of Lemon/Scallion Orzo Pasta and peas with lemon butter accompany the fish.
Greens originated as a food source more that 2,000 years ago in Austria/Hungary. They’re a not-so-distant relative to broccoli and cauliflower. The European villagers called these dark greens “capuzzo,” we call them “kale.” Kale actually has more iron per ounce than beef and has become a staple in the human diet. These rich tasting greens lend themselves nicely to bold flavors like curry. Tonight, you’ll prepare them using a homemade Masala Curry Mix with fresh pineapple pieces to add a little sweetness.
This recipe was inspired by a recipe in Vegetarian Times. I’ve engineered some of the fat out of the recipe. It’s a great celebration meal for family or company.
This dish presents a festival of colors and flavors by combining rich orange garnet yam, tender zucchini, multicolored sweet bell peppers and bright yellow fresh mango. The flavor profile is finished with fresh cilantro, basil and lime juice. They’re served with homemade guacamole and low-sodium salsa. Buenos!
It’s Saturday, February 8th.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Something special is in store tonight. You’ll start with a simple cheese tortellini and then wrap it in a rich-tasting, toasted hazelnut sauce.
The dish is topped with chopped tomato and shredded Parmesan. Add dressed greens to the plate and this meal is finished. It’s easy, but it tastes like a complex gourmet meal.