Recently I decided that I had had enough chicken and beef and needed something a little lighter.  If you have read this blog you know my son at 14, is still a picky eater.  I do know though, he will get certain fish. With that in mind I headed to the store.  I ended up with Tilapia.  I like Tilapia for it's mild flavor and flakiness.  We were also having some last minute guests over and since Tilapia is relatively cheap, I knew I could feed all 4 of us without breaking the bank.  I didn't want the standard fry it up and serve nor did I want to bake anything as it was still 90 degrees outside.  Stove top or bbq seemed to be the way to go. Now I could have bbq'd this using my bbq mat but instead decided to cook it in a skillet.   Just because it would be more sociable, as we could talk and drink a bit together. For this recipe butter, garlic, lemon and optionally a bit of ginger, make for a quick and easy prep.  This is one of those recipes that you want all items cut up and prepared before you cook the main course as it will cook very fast.  For the side, we had fresh cantaloup cut up over cottage cheese sprinkled lightly with Chile Con Limon.
Just for the record, I was drinking a sour beer.  
Serves: 4



Recipe:



2-4 Tilapia Fillets
1/2 cup Radish, chopped
1 Avocado, diced
1/4 Cup Cilantro, chopped
3/4 cup Red Cabbage, chopped
1/2 cup Red Onion, diced
2 TBSP Lemon Juice
2-4 TBSP Butter
1 1/2 TBSP Garlic, minced

1/2-3/4 cup cooked rice per person


Optional:

Sauce:


3 TBSP Soy Sauce (GF)
1 TBSP Rice Vinegar
1 tsp minced Ginger
1/2 tsp Sesame Oil
1/4 tsp Chili Oil (Optional)

This is the sauce that I made for it.  You can also just use Fresh Squeezed Lime Juice or the Sauce below.

or  

1 Avocado
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder



Cut up all your vegetables
Cook the rice (I have a rice cooker and used 1 cup rice and 2 cups water)
Melt 2 TBSP Butter and add the lemon and  1/2 the garlic  
Rub it on one side of the fish
Heat skillet to medium high heat
Add 1 TBSP Butter, let it melt and just start to turn brown
Add the garlic
Add the Fish buttered side down, do not over crowd the skillet
Brush the top of the fish with the remaining garlic butter lemon combination
Let brown on one side and then flip (you might have to add more butter to the skillet
It usually only takes 3-5 minutes per side (depending on how thick your Tilapia is)

Add the rice to the bowl
Break up the fish
Add the vegetables to the bowl
Top with the fish
If you made sauce, add just 1-2 TBSP's right before serving
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information calculated using CalorieCount.com. Based on 1/2 cup rice and 4 oz of fish per serving.
 
 
TACOS, I love tacos.  Here's the thing, almost every Monday we have ground beef and I am always having to come up with new ways to eat it, make it and sometimes look at it.  Why every Monday? I want my son to start the week off in a positive way.  His favorite meal, ground beef with taco seasoning, raw carrots, applesauce and jello.  That's it.  We were talking this last Monday over this meal and he said "You know when I come home on College break, this is the meal that I'm gonna want".  I got all teary eyed just thinking about him going off to college.  Then almost broke down crying when I realized it is only 4 years away.  Man, I just got all teary eyed again writing this. 
Anyway, Tacos.  My favorite taco seasoning has flour in it so I had to come up with my own seasoning. Then of course they came out with one but then they decided to charge 4 times more for it then the regular. They could have just replaced the flour with cornstarch and charged the same thing but hey that's me.  I'm going to stick with mine because in the long run it is only pennies to make.  Ha.  
Serves: 5 (two tacos each)



Recipe:



Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch

Place into a container and shake together, store for up to 1 month (can store in the refrigerator) 


Tacos

1 lb ground Beef
4 Green onions, diced
1 cup Cabbage, chopped
1/4 cup Radish, chopped
Gluten Free Corn Tortillas 

Optional
Sour Cream
Avocado
Cheese
Hot Sauce


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone
On a Flat pan heat the corn tortillas until lightly brown on each side, you still want them pliable so that you can fold them.  You can add a little olive oil to the pan when heating
Assemble tacos
Consume


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com, based on two tacos.
 
 
I'm still gonna call this a one bowl wonder even though technically you need two and some cooked rice. However, you are cooking the Red Curry all in one bowl and all in the microwave, so I'm going to call it a win.  This recipe came about last year before we had a Thai restaurant in our town, now we have two but I still like making it myself.  One reason that I like to make it, sometimes they put MSG in it.  While some studies have shown there is no reaction to MSG, I think they are full of kaka.  I can tell you that I swell up, my tongue gets numb and I get slightly dizzy.  That is before I know there is MSG.  Why it's still being used, who knows.  It's also the one reason I had to stop eating Ramen, same with one of my nieces.  She cannot have MSG either.  Pretty much the same reaction I get.  Wow, that just took a right turn, didn't it.  Ok, back to the recipe at hand, Red Curry.  I love to eat red curry but then I really like yellow too but have never made a recipe for it.  Hmmm, maybe over the next couple of weeks. What I like about this recipe is the simplicity of it.  Pour it in, whip it up, heat and done.  I think you will like it too!
Serves: 2

Recipe:

1 can Coconut Milk
2 TBSP Red Curry Paste
1/2 cup Red Bell Pepper, fresh or frozen
1/2 cup Bamboo Shoots, julienned 
Fresh Basil leafs
1 cup Chicken or Vegetable broth
1 tsp crushed ginger
1/2 tsp crushed garlic
1 tsp Fish Sauce (or leave out if vegetarian) 
1 1/2 TBSP Soy Sauce
1/2 tsp crushed red chili peppers in Chili oil (Optional)
Lemongrass (Optional)
1/2 cup Tofu, Chicken or Shrimp (Optional)
1/2 cup Spinach or Bok Choy (Optional)
1/4 cup Carrots, julienned (Optional)
1/4 cup Water chestnuts (Optional)

2 cups cook rice of your choice


Shake the can of Coconut milk really well before opening
In large microwavable bowl, mix the coconut milk and broth
Heat coconut milk and 1 cup chicken or vegetable broth in microwave for 2 1/2 minutes
Gently stir
Heat 2 minutes
Gently stir, Stir in the Red Curry paste
Heat 2 minutes
Stir in vegetables, Tofu, and seasonings (and any other options)
Heat 2 minutes, Stir
Heat 2 minutes
Very carefully remove from Microwave
Add Fresh Basil and let sit 2 minutes
Serve over hot rice

Do not heat for the full 10 1/2 minutes as it will bubble over

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. The high calories in this recipe are due to the rice.
 
 
Oh man, woke this morning with a sore throat and that feeling in the back of your nose that says "Oh just wait, in about an hour, this is gonna be totally clogged".  Great, just great.  I should have known since my son came down with it a week ago and others have been falling around me like crazy.  Damn.  I hate having a summer cold.  Yes, I say summer because it's still in the 90's here. Oh boy the next couple of days are going to be sooooo much fun, sweating, sweltering and snotting. Life does go on and cooking, cleaning and raising a kid doesn't stop for anyone.  With that in mind, I thought what is better then chicken soup when you're sick.  Nothing.  I keep cooked chicken in my freezer at all times. Every time we have chicken, I always buy a whole cooked chicken, I strip it and freeze some of the meat.  When needed I just take it out and leave it in the baggie to thaw.  Yea me.  This is a day when I need just that.  Since I have been doing the One Bowl Wonders, this I thought would be perfect for that.  Now, all I have in the cupboard are gluten free spaghetti noodles but those should work just fine.  I prefer them anyway.  Now  when I make Chicken Soup, I make it like my favorite Mexican style restaurant.  That means avocado, radish, onion, tomato, cilantro and lime.  You do not need to add all these but it is so much better with it.
Serves: 1

Recipe:

Noodles of your choice, if using loose noodles then 1/2 cup, if using spaghetti noodles then what would be equivalent to 1/2 cup, you don't need a lot.  I used a Gluten Free Spaghetti noodle
2 cups Water plus 2 cups
2 Chicken Flavored Bouillon cubes
1/2 cup Cooked Chicken
2 TBSP Green Onions, Diced
Salt and Pepper to taste

Optional:  
2 Radishes, diced
1/4 Avocado
1/4 cup Cilantro
1/4 cup Tomatos, diced

Pour the water into your microwave safe bowl and heat for 3 minutes.  Remove Carefully.
Break the noodles in half (if using spaghetti) and push them down using the back of a spoon.
Heat for 2 minutes*
Stir
Heat for 2 minute*
Stir to break up noodles
Heat for 1 1/2 minutes 
Stir
Heat 1 minute but watch so that it doesn't foam over
Check your noodles  (mine were done)
Drain water and leave in strainer
Heat 2 cup of water for 3 minutes
Meantime break up the Bouillon cubes
When the water is hot, put in the bouillon and stir until dissolved
Add all your ingredients
Consume

*Trying to cook the noodles with out stopping will cause the water to boil out into your microwave, you need to heat in the 1 and 2 minute intervals.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie