Tag Archives: rice

Rosemary Garlic Tilapia

American University of the Caribbean, AUC, Cooking, Spouses Organization, , , ,

This is perfection, as my husband put it. If you’re looking for a healthy, light summer dish, browse no further. You found it.

The American University of the Caribbean community is fantastic. We look out for each other and share whatever we have. To prove it, I decided to make a meal using only things that I have been given! The result was a candle-light-dinner-worthy date night at home.

IMG_2765

You need:

-Two tilapia fillets

-1/4 cup of rosemary garlic lemon seasoning

-A few servings of rice

-1/4 cup of olive oil

-1 cup of white wine

-Four artichoke hearts (I used canned)

-2 cups chicken broth

-2 lemons

-3 T capers

-Salt and pepper to taste

IMG_2749

Preheat oven to 375* F. Grease a cooking sheet. Coat fish in the rosemary garlic lemon seasoning and bake for 20 minutes or until fish is white and flaky.

IMG_2746

Meanwhile, prepare your rice.

IMG_2751

To make the sauce, start by heating the olive oil in a pan. Separate the layers of the artichoke hearts, place in oil, and allow to cook for a few minutes. Next,  add your wine and the juice of one lemon. Let it come to a boil, then turn it down. Add your broth and capers.

IMG_2755

Once everything is done, remove the sauce from heat. Serve sauce over rice and place fish on top. Slice the second lemon and serve on the side. Enjoy!

IMG_2752

Many thanks to all the friends and neighbors who gave us the food to make this meal! With the exception of the wine and lemons, everything was a gift. Some people gave us the contents of their fridge because they were moving, some were leaving on vacation, some people didn’t want it to go to waste and some gave it to us just because. We’re blessed to live in a great community where people live generously! When people give to us, it makes us want to pay it forward to other people. That cycle of goodness is what makes this place what it is. We thank God for our friends here at AUC.

tilapia
Pin Me!

 

 

 

African Beef Sauce

Africa, Cooking, Expats and TCKs, International Travel, Third Culture Kids, Uncategorized, , , , , , , , , , , , , , , , , ,

IMG_1158

I need a little Africa in my life!

Last week, my friends Taylor and Bethany came to visit. While they were here, they treated Ben and I to a special dinner. Since food is expensive here, and we don’t often buy meat or certain fruits and veggies, they gave us the gift of yummy by taking me shopping and buying me groceries for an awesome meal.

IMG_1166

We decided to make one of Ben’s favorites: meat sauce on rice, Africa style. Well, sort of. We didn’t have any curry powder. But I improvised, and it turned out great!

You need:

  • A couple pounds of beef
  • Rice
  • Oil for frying
  • An onion
  • 4 oz of tomato sauce
  • 2 T pilau masala
  • 1 T of garlic
  • 1 t of ground ginger
  • 1/4 cup corn starch
  • Salt and pepper to taste
  • 2 cups Chicken broth (or bouillon cube and water)

IMG_1157

Prepare rice.

Cut the meat into one-inch cubes. Slice onions.

Heat oil in a frying pan. Fry onions until translucent. Remove from pan.

Fry meat until thoroughly cooked.

Add spices to meat and stir.

Add tomato sauce, water/broth, and onions. Allow to simmer.

Slowly whisk in corn starch until sauce is thick.

IMG_1154

Serve sauce over rice. Pair with tropical fruit and salad. Enjoy!

IMG_1172

 

 

Foodie Tuesdays: Persian in an Hour

American University of the Caribbean, AUC, Cooking, Expats and TCKs, Uncategorized, , , , , , , , , , , , , , , , , ,

Today’s recipe is one of one my most successful food attempts of all time. It is close-your-eyes-and-enjoy-the-moment delicious. My husband told me that this is the best way I’ve ever made chicken and that I have to make it again.

Now, that’s what I like to hear.

img_5193

 

I have honestly never thought of trying Persian food before yesterday. Our neighbor down the hall is leaving the island in a few months, and he offered us the spices, food, and first aid stuff he doesn’t plan to use before he leaves. Do we have the most awesome neighbors ever, or what? Some of the spices he gave us are used in Persian food. He explained their uses enough to me to be able to Google intelligently and find some yummy recipes.

Behold, zeerah polow and chicken.

Zeerah polow is rice with cumin seeds. This and the chicken should take about four hours to make the right way, but I only had an hour before dinner time, so I sped things up a bit. Here’s Zeerah Polow in cut-time.

Gather your ingredients:

  • Brown rice, 3 cups
  • Cumin seeds, 3 tablespoons
  • One chicken quarter or two breasts
  • Olive oil
  • Plain yogurt, one cup
  • Dried mint, 1 tablespoon
  • Garlic powder, 1/2 tablespoon
  • Black pepper, 1/2 teaspoon
  • Paprika, 1 teaspoon
  • Salt, 1/2 tablespoon
  • Flour, one cup

Rinse rice until the water is clear. Boil six cups of water and add rice. Simmer. Scoop rice from the bottom of the pan to the top every few minutes.

img_5181

Toast the cumin seeds in a pan. Set aside.

When the rice is done, drain rice and mix with cumin seeds.

img_5187

Meanwhile, prepare the chicken. Cut into strips.

Mix garlic powder and yogurt. Let chicken marinate in the mixture for ten minutes.

img_5180

Mix flour and rest of spices in another bowl.

img_5185

Heat oil 1/4 inch deep in a skillet. Coat chicken in flour/spice mixture and fry in oil until the chicken is cooked and the batter is crispy.

img_5186

Serve with limes. Enjoy!

img_5191

Foodie Tuesdays: Indian Kidney Beans

Cooking, Uncategorized, , , , , , ,

I love making ethnic food. Especially when I have absolutely no idea what it is. Today, I tried something that I’ve never made before, and it was a winner. An empty-the-pot-and-ask-for-more winner. Kidney beans and rice with rajmah masala!

Sometimes, Indian food is a little to spicy for me– sometimes it is way too spicy for me. This, on the other hand, was the perfect amount of spicy and savory.

IMG_4880.JPG

I got the box mix last night from my neighbor. He was cleaning out his kitchen and offered me a bunch of cool spices and other yummy things– perks of having an awesome neighbor! If you don’t have as box mix, you can make your own rajmah masala from spices in your kitchen.

You will need:

  • Kidney beans (2 or 3 cans, or a package of dry beans, prepared)
  • Three cups of rice
  • Small onion
  • Tomato or tomato paste
  • Rajmah Masala, either packaged or:
    • Crushed coriander, salt, dry mango, pomegranate seeds, chili, cumin, musk melon, black pepper, slack salt, fenugreek leaves, cloves, mint, nutmeg, dry ginger, bay leaf, cardamom seeds, caraway, mace, cardamom green.
    • If you don’t have all the ingredients, no worries– go with what you have.

Prepare beans and rice.

IMG_4883

 

Mix all the spices together.

Chop onions, fry in a pan until golden brown. Add tomatoes.

IMG_4881

Add a tablespoon or so of the spice mix, stir until it forms a paste.

Mix the spices and onions into the beans. Let simmer for a few minutes.

IMG_4882

Serve beans over rice.