Fish Tacos with Piperade

photo 3

With the sun finally here and temperature rising, I have been wanting to eat food that bring sunshine to my plate and my stomach;-)  colorful salad, fruit salsa, fish tacos, and fruit desserts.

And this morning, it is was not any different. As I awoke, I started thinking about what I would like to eat this evening and I thought of making tacos. I felt like eating a taco with a fresh guacamole salsa but the store that I went to only offered avocados that were as hard as stone so i grabbed a few bell pepper instead not really knowing what I would do. But they looked so appetizing:-).photo 1

Salmon with the sweet and red pepper sauce is one of my favorite recipe, so I decided that i could do the same to accompany my fish.

Ingredients for 4

  • 2 large Tilapia
  • 1 small purple onion sliced very thinly
  • 1 red bell pepper sliced very thinly
  • 1 yellow bell pepper sliced very thinly as well
  • 1/2 cup of white wine or broth if you do not use alcohol
  • 1-2 tbsp of brown sugar
  • salt and pepper
  • 3 tbsp of olive oil
  • 1 tsp of Mexican Hot Chili Pepper POwder
  • salt
  • Pepper
  • 1/8 red pepper flakes Optional
  1. Turn the oven to 425.
  2. In a large saute pan, warm up 2 tbsp of olive oil. When the oil is warm, add the onion and saute 2
  3. Then add the bell peppers and saute them as 3
  4. Add the white wine or broth, the brown sugar, stir and bring this mixture to boil.
  5. When the mixture has come to boil, turn the heat down to low. Season with salt and pepper and cook for 5-10 minutes. If you want more heat, add red pepper 2
  6. Meanwhile, pat the filet dry and place them onto a deep flexipan or a medium silpat that you would have placed on a medium perforated 4
  7. With a pastry brush, brush the filet with olive oil.
  8. Sprinkle salt, pepper and Mexican Hot Chili Pepper and place the pan into the 1
  9. Cook the filet for 12 minutes or until the fish is cooked but still moist. ( I cannot believe how huge those filets were, those filets were so huge that they almost weight a pound each- I had never seen tilapia filet that thick but they were awesome).photo 5
  10. Place 4 tortillas on a plate. Place the octogonal over the tortillas and cook for 30 seconds to warm them 5
  11. To serve, place some of the fish inside the tortilla. Spoon a bit of piperade over the 1
  12. Roll the tortilla close and eat up. Yum!!!photo 4

Bon Appetit and Happy Cooking!!!

Spiced Up Corn

One of my dear friend and customer asked me last week if there was anything wrong with my website because he was no longer getting recipes… I felt so bad!!!

I know and I apologize to my dear readers for my lack of “posting”, but I have been so busy with parenting, giving cooking classes and other projects that I have not had time to post many recipes lately. Not to worry. I still cook and my recipes add up on my computer, and one day they will come again in your inbox;-) It is not so much the cooking or the writing that takes time, it is the proofreading and the editing that takes me a while..
Anyway, the other day I was fixing a corn dip for a friend of mine and the recipe was so yummy that I decided to adapt it to my dinner so i thought i would share with you today.
So here it is:

You will need for 4-6 serving:

  • 1 onion chopped thinly
  • 1 jalapeno pepper chopped ver thinly as well
  • 1 red pepper chopped
  • 1/4 cup or about 8 scallions chopped very thinly as well
  • 2 tbsp of butter or olive oil.
  • Cayenne pepper and salt to taste
  • 2-4 cups of corn ( fresh or frozen) (2-4 because it depends how much you want to cook, and how much left-over you want.)

First sauté the onion in the butter or the olive oil in a large saute pan. When the onion is becoming a light brown color, add the red bell pepper, scallions and jalapeno pepper. Stir and sauté for a few minutes. Then add the corn ( fresh or frozen). Cook this mixture on medium for a few minutes until the corn turns yellow and is cooked. Season with salt and pepper. Add a pinch or a dash of cayenne pepper depending on how hot you like your food and enjoy!!!

Bon Appetit and Happy Cooking!!!

An Easy Side for the Sunny Days: La Peperonata facon Sophie;-)

Don’t you get tired of eating the same thing over and over again?!?! I do. I love vegetables, but I find myself at loss at finding fun vegetable recipes. Summer offers a large array of vegetables ( corn, tomatoes, peppers, zucchini, summer squash), but I am always cooking them the same way, roasted, or in salads. So it is always nice to find a new recipe that allows you to cook some of those vegetables in a way that is foreign to you.

As I was visiting my twin sister, she introduced me to a vegetable dish that she called ” La peperonata”.

Originally la peperonata is a vegetable stew made of tomatoes, peppers and onions. But my sister made it different as she added peperoni to hers, and this was so so good.

Ingredients for 6-8: 2-3 tbsp of olive oil, 1/2 bag of sliced pepperoni, 2 lbs of roma tomatoes rinsed and quartered, 2 lbs of sweet yellow onions sliced thinly, 2 lbs of red peppers cored and sliced in thin strips, 1 clove of garlic peeled and crushed, 1 tbsp of italian seasoning, 1/2 tsp of salt, 1/4 tsp of pepper.

In a large pot, warm up the olive oil and heat it up over a medium-high heat. When the oil is warm, add the onions and the pepperoni to the pan and saute them. Saute until the onions are golden and translucent. Add the sliced peppers and saute them also for a few minutes. Add the chopped tomatoes, the salt, the pepper and the italian seasoning and bring it all to boil. Be careful to stir so that it will not scorch. Lower the temperature to low, cover the pan with a lid and cook for 30 minutes. Make sure to stir periodically to prevent scorching. Add more salt, and pepper if you deem necessary.

We ate this wonderful vegetable dish with Merguez  ( spicy italian sausages). Yum!!! It is so nice to be home;-)

Bon Appetit and Happy Cooking!!!

Veal Scaloppini with Roasted Pepper and Purple Onion Sauce

My husband loves his potatoes and his red meat but I don’t want to cook red meat everyday because it increases risks for cardiovascular disease and cancer. And since my husband does not eat poultry, it can be a challenge at times to find something to fix for the rest of my gang. I will have to admit that today I was running out of ideas of healthy meals for the rest of my family.  As we went home, I asked my daughter what she wanted to eat, and the replied;” I don’t know…”. That was much help! So once again I browsed in the grocery store in search of finding my inspiration. My husband loves veal so I decided that this is what he would have.

Ingredients: 2 veal scallopinis, 2 red pepper halves sliced in small strips (from a container of roasted bell pepper), 1 purple onion sliced thinly, 1 cup of broth, 1 cup of white wine, 1/8 tsp of salt, 1/16 tsp of pepper, 2 tbsp of brown sugar, a dash of red pepper flake. 2 eggs, 1 cup of milk, 1 cup of flour. 1 cup of italian breadcrumbs, olive oil.

In a frying pan, put 2 tbsp of olive oil and turn the heat up. Add the sliced onions and saute them until they become brownish and soft. Add the bell pepper to the sauteeed onions and saute then. Add the warm broth, the white wine, salt, pepper and sugar and bring to boil. When the sauce has come to boil, reduce the temperature to medium low and let it simmer until the sauce has reduced to half ( it may take 10-15 minutes). Stir periodically to avoid scorching.

While the sauce is cooking, fix the veal scallopini. Prepare 3 shallow plates. In one, place the egg with a dash of salt and pepper and beat the eggs to mix the egg whites to the yolks. In another bowl, place the flour. In another bowl, place the milk. In another bowl, place the crumbs. Place the scallopini on the roulpat, fold the roulpat over the meat and with the rolling pin, beat the scallopini until it is flat and thinner. Repeat with the other scallopini. Cut each scallopini in half. Place the scallopini first in the flour, then in the milk, then in the egg mixture and then finally in the breadcrumbs. Place the scallopini in the frying pan and cook for 1 minute on each side. Repeat with all the scallopinis.

I fixed pasta to accompany this meat. You can cook the pastas according to the package direction.

To serve, place the pasta on the plate, top the pasta with a scallopini. Drizzle the sauce over the meat and pasta . Et voila!!!

Bon Appetit and Happy Cooking!!!

Thyme Beef Kabobs

When you go home to your family, do you ask them what they wish to eat? and what do they answer? I don’t know…. well, at my house they never really know what they want to eat, but they surely know what it is that they don’t want to eat… So my suggestions always end up nowhere, and I end up fixing either pasta, or potato something for the 3/4 of my family. I was going to grill my chicken, so since I did not want to spend hours in the kitchen, I thought to serve them beef tenderloin kebabs. Quick, and good!’

Recipe: 3 large tenderloins steaks, 1 red bell pepper, 1 purple onion, olive oil, 2tbsp of thyme fresh or dry, 1/16 tsp of pepper, 1/8 tsp of salt.

Cut the meat, and the bell pepper in 1 inch square. Cut the onion also in larger chunks so that you can use them for the kebabs. Place all in a large bowl. Add the olive oil, the thyme, salt and pepper and mix well. Skewer the meat, bell pepper and the onion onto the wooden skewers that you would have previously soaked in water ( to avoid the wood from burning on the grill). Grill on high for 2 1/2 minutes on each side.

Bon Appetit and Happy Cooking!!!