Cooking cured my hangover yesterday
My friend and I cleaned my kitchen Saturday. On Sunday, I woke up with a horrible hangover (partied after cleaning) and a clean kitchen. What do I do? I need to eat...so cooking day it is! YAY! I was pretty happy.
This post includes the following recipes:
Sauteed Carrots with Honey and Rosemary
(epicurious.com)
1 tbsp olive/canola oil
1 lb carrots (about 4 large ones), peeled and sliced diagonally
sea/kosher salt + pepper
1 tbsp butter
1 tbsp chopped fresh rosemary
1 1/2 tbsp honey
1 tbsp balsamic vinegar
Heat oil in skillet over medium heat. Add carrots and sprinkle with salt and pepper. Saute until carrots are beginning to brown at edges about 12 minutes. Add butter, rosemary, honey and vinegar. Toss over medium heat until heated through and carrots are glazed, about 5 minutes. Season with salt and pepper to taste.
Deviled Eggs with Sun-dried Tomatoes
(original recipe is here: epicurious.com)
7 large hard-boiled eggs, shelled
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup minced fresh chives/scallions
1 tablespoon olive oil (or use oil from sun dried tomatoes)
2 teaspoons minced fresh dill
1 teaspoon white wine vinegar
Additional drained oil-packed sun-dried tomatoes, cut into strips -- optional
Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead. Cover; chill.)
Tilapia with Soy Sauce and Pineapple-Scallion Rice
(recipe from Clean Eating magazine)
1 cup brown rice
4 six ounce tilapia fillets
2 tbsp low sodium tamari soy sauce
1 eight ounce can no sugar added pineapple tidbits, drained and juice reserved
6 scallions, white and green parts, sliced (about 1/2 cup), divided -- I only used the green parts
1. Preheat oven to 450. Bring 2 cups water to a boil in a small saucepan over high heat. Add rice, reduce heat to low, cover and simmer 50 min or until water is absorbed and rice is tender. Remove from heat and steam with lid on for 10 min.
2. Meanwhile, place tilapia fillets in a baking dish coated with cooking spray. In a small bowl, combine soy sauce with 3 T pineapple juice, then pour over tilapia. Season to taste with pepper. Bake 15 min, or until cooked through (should flake easily with a fork).
3. Coat a skillet with cooking spray and heat on med-low. Reserve 2 T green scallion pieces for garnish. Add remaining scallions to skillet and cook for 2 min. Add pineapple chunks and cook for 45 secs. Fold scallion-pineapple mixture into steamed rice, and season with salt and pepper, to taste.
4. Mound 1 cup rice onto plate. Place a tilapia fillet off center over each mound of rice. Drizzle oven pan juices over fillets, garnish with reserved green onions, and serve.
This post includes the following recipes:
- Deviled Eggs with Sun-dried Tomatoes
- Tilapia with Soy Sauce and Pineapple-Scallion Brown rice
- Sauteed Carrots with Honey and Rosemary
Sauteed Carrots with Honey and Rosemary
(epicurious.com)
1 tbsp olive/canola oil
1 lb carrots (about 4 large ones), peeled and sliced diagonally
sea/kosher salt + pepper
1 tbsp butter
1 tbsp chopped fresh rosemary
1 1/2 tbsp honey
1 tbsp balsamic vinegar
Heat oil in skillet over medium heat. Add carrots and sprinkle with salt and pepper. Saute until carrots are beginning to brown at edges about 12 minutes. Add butter, rosemary, honey and vinegar. Toss over medium heat until heated through and carrots are glazed, about 5 minutes. Season with salt and pepper to taste.
Deviled Eggs with Sun-dried Tomatoes
(original recipe is here: epicurious.com)
7 large hard-boiled eggs, shelled
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup minced fresh chives/scallions
1 tablespoon olive oil (or use oil from sun dried tomatoes)
2 teaspoons minced fresh dill
1 teaspoon white wine vinegar
Additional drained oil-packed sun-dried tomatoes, cut into strips -- optional
Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead. Cover; chill.)
Tilapia with Soy Sauce and Pineapple-Scallion Rice
(recipe from Clean Eating magazine)
1 cup brown rice
4 six ounce tilapia fillets
2 tbsp low sodium tamari soy sauce
1 eight ounce can no sugar added pineapple tidbits, drained and juice reserved
6 scallions, white and green parts, sliced (about 1/2 cup), divided -- I only used the green parts
1. Preheat oven to 450. Bring 2 cups water to a boil in a small saucepan over high heat. Add rice, reduce heat to low, cover and simmer 50 min or until water is absorbed and rice is tender. Remove from heat and steam with lid on for 10 min.
2. Meanwhile, place tilapia fillets in a baking dish coated with cooking spray. In a small bowl, combine soy sauce with 3 T pineapple juice, then pour over tilapia. Season to taste with pepper. Bake 15 min, or until cooked through (should flake easily with a fork).
3. Coat a skillet with cooking spray and heat on med-low. Reserve 2 T green scallion pieces for garnish. Add remaining scallions to skillet and cook for 2 min. Add pineapple chunks and cook for 45 secs. Fold scallion-pineapple mixture into steamed rice, and season with salt and pepper, to taste.
4. Mound 1 cup rice onto plate. Place a tilapia fillet off center over each mound of rice. Drizzle oven pan juices over fillets, garnish with reserved green onions, and serve.