Tag Archives: Feta Cheese

Jul 07 2011
2 Comments
We Eat Well

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Hang on to your taste buds! This dish is a taste explosion. Spicy, sweet, and tangy. It really does have it all. Okay, I won’t say it. This is NOT my favorite dish, ever, but it is pretty dang good for a summer night.

Cilantro Chipotle Tilapia

Ingredients:

  • 1 1/2 cups chopped cilantro
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped canned chipotles in adobo
  • 1 tablespoon water
  • 1/2 teaspoon ground cumin
  • 4 (6-ounces) tilapia fillets

Preparation:

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Mexican Pineapple Salad

Ingredients:

  • 1 (3-pound) pineapple, peeled and diced
  • 1/2 pound jicama, peeled and cut into 1/4-inch pieces
  • 1 (7-to 8-ounce) avocado, cut into cubes
  • 1 small red onion, thinly sliced (1/2 cup)
  • 2 tablespoons olive oil
  • 1 tablespoon distilled white vinegar
  • 1/2 cup feta cheese
  • 1/4 cup chives

Preparation:

Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Assembly:

Plate fish and top with salad. Add fresh basil and pine nuts. Delish!

Tagged , , , , , ,
Mar 26 2011
Leave a comment
We Eat Well

Couscous & Feta Stuffed Peppers

Last summer, Jon and I tried our hand at gardening for the first time. We were wildly successful with tomatoes… we had more than we knew what to do with. Green peppers, on the other hand, were a different story. We did end up with about 8 peppers of varying sizes and used them to make Couscous and Feta Stuffed Peppers. I don’t know what it is, but homegrown vegetables just taste better. Perhaps it’s all the love that went into tending them.

Couscous and Feta Stuffed Peppers

Ingredients:

  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)



    • Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

    *Before we baked them, we topped ours with homemade tomato sauce, which we made from our over abundance of tomatoes.

    Tagged , , ,
    Follow

    Get every new post delivered to your Inbox.

    Join 1,287 other followers

    %d bloggers like this: