Spicy Maryland Fish Stew

 

                                                           Spicy Maryland Fish Stew

 

Ingredients

• 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
• 1/3 cup (80ml) lime juice
• 1/4 cup (60ml) olive oil
• 1 red onion, thinly sliced
• 1 green capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 3 garlic cloves, finely chopped
• 2 short red chillies, finely chopped
• 2 cups (500ml) fish stock
• 400g can chopped tomatoes
• 270ml can coconut milk
• 1 tablespoon virgin coconut oil (see note)
• 6 large green prawns, peeled (tails intact), de-veined
• Coriander leaves and steamed rice, to serve 

 

 

Directions:

 Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt.

Chill for 30 minutes to marinate.
        
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
         
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.     
    
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced
    
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked.

Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.

Old Bay Shrimp and Sausage Dinner

 

                                       Old Bay Shrimp and Sausage Dinner

 

Ingredients:

• 1 lb Raw shrimp
• 1 lb Chicken sausage, fully cooked or raw that has been cooked through enough to slice.
• 1 lb Asparagus, trimmed and cut into 3" pieces
• 2 Shallots, sliced into wedges
• 1 tbsp Olive oil
• 1 tsp Salt
• 2 tsp Old bay seasoning
• 1 Lemon
• Pepper, to taste

Lemon Garlic Aioli

• 1 cup Extra light tasting olive oil
• 1 Egg
• 1 Garlic clove
• 1 Tbsp Lemon juice
• Zest of one lemon
• 1 tsp Salt

 

Directions:

Heat oven to 400°F.

To make the aioli, add the olive oil, egg, garlic, lemon juice and zest and salt to a mason jar. Place hand blenderat the bottom of the jar and turn it on.
In a few seconds you will see the aioli start to form at the bottom. It will quickly begin to emulsify and become thick.

Hold the blender at the bottom of the jar for the first few seconds until the oil has been incorporated, then move the blender up slowly until fully combined!
    
In a large bowl toss asparagus and shallots in olive oil with 1/2 tsp salt and spread on baking sheet along with sausage. Place on center rack and roast for 10 minutes.
    
Remove pan from oven and add shrimp. Season entire sheet pan with remaining salt, freshly ground pepper, old bay seasoning and squeeze the lemon over the top. Gently toss all ingredients on the pan and roast for an additional 6-7 minutes or until sausage is warmed through and shrimp is pink. Serve warm with the aioli.

Beef Enchilada Soup

 

 

 

 

Ingredients:

• 2 pounds Ground Beef (93% lean or leaner)
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (19 ounces) mild enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) sweet corn, drained
• 1 can (4 ounces) diced green chilies
• 2 packets (1 ounce each) taco seasoning mix
• 8 sliced flour tortillas (1/4-inch strips.
• Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

 

 

Directions:

Heat large nonstick skillet over medium heat until hot. 

 

Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

 

Color is not a reliable indicator of ground beef doneness.Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. 

 

Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

Ground Beef & Asparagus Pasta

 

 

 

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 3 cups uncooked bow tie pasta
• 1 pound fresh asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/4 cup minced shallots (about 2 large)
• 1 tablespoon minced garlic
• Salt and pepper
• 1/4 cup shredded Parmesan cheese (optional)

 

Cook pasta in salted boiling water 10 minutes or until tender. 

Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. 

Drain well. 

Heat large nonstick skillet over medium heat until hot.

Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 

Remove from skillet with slotted spoon; pour off drippings

Heat oil in same skillet over medium heat until hot. 

Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. 

Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.

Combine beef mixture with pasta and asparagus in large bowl; toss well. 

Sprinkle with cheese.