2                                   tilapia filets, thawed *or fresh
1                                   cup flour
1                                   can stewed tomatoes, large
2 tbsp                           olive oil {avocado or grapeseed}
1                                    yellow onion *3 shallots can be substituted
5                                    garlic cloves
2 tbsp                            capers, drained
1/4 cup                         white wine, pinot grigio *or your preference
salt & pepper to taste
01 season flour with salt and pepper and pour onto a large plate or medium bowl

02 dry tilapia filets off with paper towel and coat with flour, pressing each filet onto a plate with flour absorbing the remaining liquid and lightly covering fish. set aside

03 heat 1 tablespoon of oil in medium skillet until shimmering {heated}

04 pour contents of tomato can into skillet and bring to a simmer

05 finely dice onion, set aside

06 mince garlic and , set aside

07 using a spatula, or flat surface, crush the tomatoes

08 continue cooking tomatoes, stirring occasionally, keeping a simmer until the  mixture has thickened and liquid has almost completely cooked out

09 move tomatoes to the side and add onions and garlic, cooking until fragrant

10 combine tomatoes and mixture, then add the white wine, capers, salt and pepper into skillet

11 in a separate skillet, heat 2 tablespoons of oil {medium heat} and sauté fish 2-3 minutes on each side

12 place the cooked fillets on tomato mixture for about 2 minutes to absorb the sauce on bottom half {making sure the wine has reduced to form a thick tomato paste}

13 serve and enjoy

3 grain tempeh (trader joes)
3 tbs soy sauce
2 tbs avocado or olive oil
1 tbs honey
3 shallots *or 1/2 yellow onion
4 cloves garlic
sea salt
ground pepper
1 b cilantro *optional

01 slice (half block, one serving) tempeh into thin strips turning the block horizontally and cutting 1/5th an inch thick pieces.

02 FINELY dice shallot/ onion (Almost mincing) and set aside

03 mince garlic and set aside

04 heat 2 tablespoons oil on medium hear in pan

05 sauté tempeh until slightly browned on one side

06 turn tempeh and add onion

07 add garlic shortly after, but not with to avoid burning and keeping the strength of flavor

08 reduce heat and add 3 tablespoons of soy sauce

09 add one tablespoon of honey

10 salt and pepper to taste

{taco alert}
use instead of meat, served on a bed of quinoa topped with shredded cabbage, mango, cilantro, and squeeze of lime.

 2 cups                       strawberries
2 cups                       spinach, loosely packed
1 cup                         watermelon
1 tbsp                        ground flaxseed
1 cup                         almond milk
1 tbsp                        honey, raw

{blend and enjoy}

I didn’t have a certain flavor or ingredient come to mind when buying it, so I figured why not try the recipe on the package? I proceded to neatly cut out the recipe and pretty much followed it. Take note of the the italics on ‘pretty much’.

My findings?
It is everything that it’s cracked up to be. The preparation had me thinking that I would not be able to distinguish the ingredients added from the actually taste of the fish. I was incorrect. It ends up being a very light and perfectly seasoned fish while having some liquids to drizzle over – or onto a bed of rice {that would compliment it perfectly}. The presence and flavor of the fish is unique and definitely better than most that I’ve tried.

In my version of the recipe, I wanted a stronger citrus flavor, so I decided against zest’ing and instead minced the rind.
Ok, that’s a lie.
Truth is, I didn’t feel like zesting the orange.
Similar to not feeling like putting away laundry.
It makes sense. They are both practical. Just not for me, I suppose.

I also want to mention that I used the foil/packet method of cooking this fish. I am not quite sure why, it just seemed like the right thing to do. And again, I was saving myself a little clean up.

More importantly.
If you have little time, great company, or/and just a general love for good fish … do yourself (and anyone joining you) the favor of making it.

“Sablefish live in the Pacific Ocean, and are harvested from Alaska to Baja California. Sablefish is prized for its rich, buttery flesh and is used in many cuisines”
- trader joe’s label

1 pkg              sablefish (black cod), thawed
2 tbsp             honey
1 tbsp             balsamic vinegar
2 tsp               soy sauce
1 tbsp             orange rind, minced
3 tbsp             orange juice
1 tsp               ginger, minced
2 tbsp             grapeseed oil, or whatever oil you like to use
salt to taste
pepper to taste
*aluminum foil, recommended

Preheat the oven to 450.
Find a baking dish and lay and oversized piece of foil in it. Big enough to set the fish inside  while still having the edges protrude.
Lay pieces of fish in the middle and add ingredients on top.
Add a second piece of foil over the top sealing the edges by folding (alternating the sides).
Place packet of fish (without the baking dish) in oven for 16 minutes, or until the fish is cooked through. It flakes beautifully and tastes even better.

Enjoy.

I made salsa.
I pulled out a frozen portion of soy-ginger cod and happy ate them together. I’m pretty sure the two are in love, and they made that love in my mouth.

Feel free to serve it over chicken or even pork chops.
Vegetarian:  don’t feel left out. Grab an avocado, dice it, and throw it in for a great meal.
Vegan:  you’ll already know to use agave instead of honey.
Raw: you are not left out on this one – dig in.

1 cup              pineapple, diced small (preferably fresh)
1 cup              cherry tomatoes, diced
1/3                  red onion, diced
1                     tablespoon honey
1/2                  lemon
1/2 tsp            chili powder
1 tsp               salt, coarse

Combine ingredients in a bowl. Allow the flavors to combine, by placing in the fridge for at least 30 minutes.

Enjoy

1             whole wheat tortilla
1             sweet potato
1/2          tablespoon italian seasoning (marjoram, thyme, rosemary, sage, oregano, basil)
2             pieces uncured bacon
2 -3         eggs
1             tablespoon almond/ coconut (unsweetened, unflavored) milk
1             tomato (roma)
1             tablespoon chives or green onions can be substituted
1             tablespoon olive oil/ avocado oil
1/2          lime
salt & pepper to taste

puncture sweet potato with a fork five times and microwave for five minutes
meanwhile, add 1/2 tablespoon to frying pan and begin cooking bacon (save grease)
dice tomato and cut onions – set aside
crack eggs, whisk in milk, pepper and salt – set aside
after removing bacon from pan, keep heat on and fry tortilla until golden on each side (add remaining oil if necessary)
place finished tortilla on a plate lined with paper towel to absorb excess oil
drain oil in pan leaving 1/4 tablespoon
cut open sweet potato and spoon out insides into the same pan
add italian seasoning, salt, and pepper and sauté until aromatic
spoon potato onto the crispy tortilla
using the same pan, scramble the eggs
spoon eggs onto the tortilla over the potato
crumble bacon on top
add diced tomato and chives/ green onions
squeeze desired amount of lime over the top

enjoy

Grab these at your (hopefully local) Trader Joe’s.
These buns are tons of fun.
I popped two of them in the microwave for about 45 seconds, peeled away the fancy paper on the bottoms – and yum. Yes Trader Joe’s, you have done it again.
The outside of these buns are very delicate and airy and after trying several kinds within the last couple weeks, I’d have to deem these my favorite. The dough has a notable taste that will bring you back to warm pretezel eating days (while still remaining true to the traditional texture and taste of the cha siu bao). As your teeth sink into the sweet center – you’re tastebuds lock in. Truthfully, I am not a huge pork fan and somehow still manage to be a huge fan of these. Not only is the pork sweetened, but unlike the traditional rolls, the meat is consistent and also seasoned a bit better. It has a bit more of a salty note mixes well with the sweetness to keep things interesting.
These get a solid 7 in my book. And my book is solid.

 {chefmjr recipe}

.5      fresh jalapeno
2      cloves garlic
2      tbs grapeseed oil
8      uncooked shrimp, tails intact
2      tbs sour cream (faux, tofutti)
1      tbs sriracha
.5      tsp sumac
2      sprigs fresh cilantro
1      tbs butter (faux, earth balance)

Finely dice the jalapeno and garlic and add to saute pan with 2 tablespoons oil
Heat until aromatic
Add shrimp and saute. Turn shrimp when cooked half way.
Meanwhile, chop cilantro
(He does the cool flippy pan thing {techincal term} with the flame that shoots up – I don’t know how…)
Just before shrimp is done, add sour cream and mix.
Add sriracha and mix.
Add about 3/4 tablespoon to “break the sauce”
Top with sumac and cilantro before serving.

enjoy.

1 package puff pastry (5in x 5in)
1 package meatballs
ketchup
1/2 yellow onion, diced
1 tablespoon olive oil (or grapeseed)

thaw puff pastry (if necessary)
preheat oven to 375
sauté onion in pan with oil
heat meatballs in microwave
combine onion and meatballs in medium mixing bowl and smash until completely broken (and mixed)
add enough ketchup to make mixture wet
spoon two tablespoons into the middle of each pastry square
fold dough into a triangle and seal edges by pressing 1/4 of the fork into the perimeter of the open sides
place on oiled (or buttered) baking sheet
bake in oven for approximately 20 minutes, or until dough has risen and become golden

enjoy