The Menu
Fish with Tomatoes, Olives, and Capers
Cherry Tomato Couscous
Fresh Strawberry and Peach Tart
The Recipes
Fish with Tomatoes, Olives and Capers
serves 4
http://www.e-cookbooks.net
4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish) (I've used salmon)
1 small onion, diced
1/2 cup white wine
1 cup canned diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper
In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
Cherry Tomato Couscous
Serves 4 - 6.
Keep your eyes peeled for whole wheat or barley couscous - either would work great here. You can easily make this vegan by leaving out the feta - maybe do some sort of harissa drizzle instead?
h ttp://www.101cookbooks.com/archives/cherry-tomato-couscous-recipe.html
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
*To cook the couscous:
Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
Fresh Strawberry and Peach Tart
serves 8
Heaps of fresh-picked fruit combined with fruit preserves and cream cheese makes for one delicious dessert recipe! Intrigued? Just follow the easy instructions below to create your own Fresh Strawberry and Peach Tart! It's the perfect summer
http: //www.recipelion.com/Pies/Fresh-Strawberry-and-Peach-Tart/ml/1
Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 egg yolk, beaten
2 tablespoons milk
Glaze:
1/2 cup peach or apricot preserves
2 teaspoons water
1/8 teaspoon almond extract
Filling:
1 package (8-ounce) cream cheese, softened
1 1/2 cups fresh strawberries
2 or 3 ripe peaches
Combine flour and salt in a mixing bowl. Use a pastry blender or 2 knives to cut butter into pea-sized pieces. Combine egg and milk. Mix into flour mixture. Stir to form a ball, adding more milk if necessary.
Roll out dough to fit a 10 inch pie plate or a 10 or 11 inch tart pan. Fit into pan and trim excess. Prick base. Bake 12 to 15 minutes or until just beginning to turn golden. Cool.
To make glaze: Heat preserves, water and almond extract until smooth.
Stir 1 Tbsp. glaze into softened cream cheese. Spread evenly into baked shell.
Wash and hull strawberries. Peel and slice peaches. Arrange over filling. Spoon on glaze to cover fruit. Chill. Cut tart into wedges to serve.
Fish with Tomatoes, Olives, and Capers
Cherry Tomato Couscous
Fresh Strawberry and Peach Tart
The Recipes
Fish with Tomatoes, Olives and Capers
serves 4
http://www.e-cookbooks.net
4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish) (I've used salmon)
1 small onion, diced
1/2 cup white wine
1 cup canned diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper
In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
Cherry Tomato Couscous
Serves 4 - 6.
Keep your eyes peeled for whole wheat or barley couscous - either would work great here. You can easily make this vegan by leaving out the feta - maybe do some sort of harissa drizzle instead?
h ttp://www.101cookbooks.com/archives/cherry-tomato-couscous-recipe.html
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
*To cook the couscous:
Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
Fresh Strawberry and Peach Tart
serves 8
Heaps of fresh-picked fruit combined with fruit preserves and cream cheese makes for one delicious dessert recipe! Intrigued? Just follow the easy instructions below to create your own Fresh Strawberry and Peach Tart! It's the perfect summer
http: //www.recipelion.com/Pies/Fresh-Strawberry-and-Peach-Tart/ml/1
Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 egg yolk, beaten
2 tablespoons milk
Glaze:
1/2 cup peach or apricot preserves
2 teaspoons water
1/8 teaspoon almond extract
Filling:
1 package (8-ounce) cream cheese, softened
1 1/2 cups fresh strawberries
2 or 3 ripe peaches
Combine flour and salt in a mixing bowl. Use a pastry blender or 2 knives to cut butter into pea-sized pieces. Combine egg and milk. Mix into flour mixture. Stir to form a ball, adding more milk if necessary.
Roll out dough to fit a 10 inch pie plate or a 10 or 11 inch tart pan. Fit into pan and trim excess. Prick base. Bake 12 to 15 minutes or until just beginning to turn golden. Cool.
To make glaze: Heat preserves, water and almond extract until smooth.
Stir 1 Tbsp. glaze into softened cream cheese. Spread evenly into baked shell.
Wash and hull strawberries. Peel and slice peaches. Arrange over filling. Spoon on glaze to cover fruit. Chill. Cut tart into wedges to serve.
