ready in about an hour;
serves 4
You might need to buy:
- balsamic vinegar
- Nonstick cooking spray
Pretty damned good. Perch is fine, snapper also
You might need to buy:
- whole fish - eg snapper
- red shallots
- chopped ginger
- mirin
- sweet Chinese vinegar
- fish sauce
- tamarind concentrate mix with 1T water
You might need to buy:
- corn tortillas
- cooked chicken
- Monterey Jack cheese
- sour cream
- green chiles
ready in about 340 minutes;
serves 4
You might need to buy:
- chicken breasts
- chicken bouillon granules
- curry powder
- cornstarch
serves 4
You might need to buy:
- plain nonfat yogurt
- 1/8-inch-thick slices peeled fresh gingerroot
- paprika
- ground coriander
- ground cumin
- ground red pepper
- chicken
- plain nonfat yogurt
- medium-size cucumber
- fresh lime juice
- chopped fresh mint leaves
- Garnish
- Limes
- Fresh mint sprigs
ready in about 45 minutes;
serves 4
You might need to buy:
- Dough:
- Water
- margarine/butter
- salt
- sugar
- bread flour
- yeast
- Filling:
- shredded mozzarella cheese
- frozen chopped spinach
- Garlic Salt
- Egg
You might need to buy:
- fresh lime juice
- minced red onion
- minced fresh cilantro
You might need to buy:
- freshly made bread dough 400g
- olive oil 4 tablespoons
- flour
- fresh rosemary 1 sprig
- dried raisin 2 tablespoons
Whisk together a few spices to make your own blackening spice for trout fillets, and then cook the fish in a flash in your cast iron skillet. A sweet and tangy relish complements the mild flavor of the trout. Look for lemons preserved in a salt and lemon juice mixture in the international grocery section.
serves 4
You might need to buy:
- * 2 tablespoons finely chopped preserved lemon peel
- * 1/4 cup raisins
- * 2 tablespoons red wine vinegar
- * 2 tablespoons sugar
- * 1 tablespoon paprika
- * 1 teaspoon dried thyme
- * 1 teaspoon dry mustard powder
- * 1 teaspoon salt
- * 1/4 teaspoon ground black pepper
- * 4 trout fillets
serves 3
You might need to buy:
- cream style cottage cheese
- eggs
- flour
- milk
- vanilla