Baked Oatmeal and Basil Crusted Tilapia

This is an ERMAHGERD original recipe. This was my attempt at making baked white fish palatable because normally I don't like baked fish. This oatmeal and basil crust made baked tilapia not taste like fish butts for me. My husband even had seconds!

Ingredients:
4-6 Tilapia filets
1/2 cup of rolled oats
6-8 leaves of fresh basil
2 tsp garlic powder
1/2 tsp mustard powder
1 heaping tsp smoked paprika
1 tsp salt
1/2 tsp cracked pepper
1/2 stick of butter, melted
1/2 lemon, juiced
Tarter sauce

Instructions:
1. Preheat oven to 450 F
2. Add rolled outs, basil leaves, garlic powder, mustard powder, smoked paprika, salt and pepper to a food processor or blender. Blend the mixture into a coarse dust. Set aside the oatmeal and spice blend onto a large plate.
3. Juice the lemon into the melted butter and mix.
4. Lightly brush the Tilapia filets with the lemon butter on both sides. Then press into the oatmeal and spice mixture, on both sides. Do each filet one at a time. Dust the mixture on the filet on spots that are missed and lightly press down.
5. Place each buttered and breaded filet on a flat baking sheet lined with parchment paper.
6. Bake for 15 minutes in the 450 oven.
7. Top with tartar sauce or a homemade garlic aioli

Easy Homemade Tomato Sauce

This recipe was inspired by other recipes but I have really made it my own now. You are welcome to use fresh herbs if you like but I just don't have those on hand as often so to make it easier I used dried. For this recipe you will need a blender.

Homemade Tomato Sauce

Ingredients:
1 28 oz can of whole peeled tomatoes
1 15 oz can of diced tomatoes
1 can of tomato paste
4 small cloves of garlic (3 large cloves)
1/2 yellow onion
2 tbsp of dried basil
2 tbsp of dried oregano
2 tbsp of dried parsley
1 tbsp of red pepper flakes (or less for spice level)
1 tbsp of salt or more to taste
2 tsp of pepper
Garnish with sliced fresh herbs when simmering (optional)

Directions:

1. Place all ingredients into a blender. Blend for 30 seconds to one minute until all ingredients are smooth and very well mixed.
2. You can put in the fridge in a tight lid container/mason jar to reheat at another time or simmer in a pot for about 20 minutes.
3. To make a meat sauce with this, just brown 2 lbs of meat in a large pot and add the sauce from the blender onto the meat and simmer for 20 minutes.

As a side note, this makes about 6-8 servings of sauce. It would make about what you get in two regular size jarred pasta sauces at the store.

Enjoy!

Quick and Easy Garden Vegetable Soup

This recipe was inspired by a canned soup I like by the brand Amy's organics. It is incredibly easy and cost effective while still being tasty. I served mine with an oven baked potato but you could also enjoy this soup along side a grilled cheese on a cold day.

Ingredients:
1 onion, diced
3 large cloves of garlic, minced
2 quarts of vegetable stock (8 cups)
1 can of diced tomatoes
1.5 cups of frozen vegetable medley ( I used the whole foods brand frozen vegetable medley with peas, carrots, green beans, corn, and lima beans)
1/2 cup of chopped frozen spinach
2 tbsp of dried oregano
2 tbsp of fresh parsley or 1 tbsp dried parsley
1 tbsp of dried basil
2 tsp of red pepper flakes
3 tbsp of worcerstershire sauce
2 tbsp of fresh lemon juice
salt and pepper to taste

Instructions:
1. Add 2 quarts of broth to a large soup pot and bring to a boil.
2. Dice onion and mince garlic cloves. Add to the broth.
3. Let the onions and garlic lightly boil for 10 minutes.
4. Add diced tomatoes, frozen vegetable medley, and frozen spinach. Stir.
5. Add oregano, parsley, basil, red pepper flakes, worcerstershire sauce, lemon juice, and salt and pepper to the soup.
6. Lower the heat to medium. Simmer the vegetables, covered, in the soup for 20 minutes.
7. Serve in a bowl and enjoy!

Fish tacos with curry lime cabbage slaw

These fish tacos are an original recipe inspired by my first shot at a fish tacos recipe with a friend.

Ingredients:
1 lb of Tilapia fillets
2 tbsp of chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
2 tsp of salt
1 tsp of pepper
4-5 cooking sprays of oil
Corn tortillas
Lime wedges for garnish

Curry lime cabbage slaw
1 bag of coleslaw mix or 3-4 cups of very finely shredded cabbage
Juice of 2 whole limes
1.5 tbsp of turmeric
1 tsp of garlic powder
2 tsp of cumin
1/4 cup of chopped cilantro
1 tbsp of olive oil
3-4 dashes of tabasco or hot sauce (depending on how spicy you like it)
Salt and pepper to taste

Instructions:
Fish
1. Begin by preheating the oven to 425 F
2. While the oven is preheating, line a baking sheet with aluminum foil
3. Place all fillets on the baking sheet and pat dry with paper towels.
4. Put chili powder, garlic powder, onion powder, cumin, smoked paprika, and salt and pepper in a small bowl to prepare the rub.
5. Mix the spices with a fork until well combined.
6. Sprinkle about 1 tsp of the spice mixture on each side of the fillets and rub the spice mixture evenly over the tilapia. Apply the rub to both sides of each fillet.
7. After the rub is applied, lightly spray the fillets with olive oil or cooking oil and coat both sides evenly.
8. Put the fillets in the oven and cook for 15 minutes or until the Tilapia is no longer opaque.

Slaw
1. Place the bagged coleslaw mix or cabbage in a mixing bowl.
2. Add the fresh juice of two whole limes into the slaw mix.
3. Add 1 tbsp of olive oil, hot sauce, turmeric, cumin, chopped cilantro, and salt and pepper to the coleslaw mix.
4. Toss until all of the cabbage is well coated.
5. Cover the bowl with plastic wrap and allow the slaw to marinate for 15 minutes in the fridge.

Assemble your tacos using heated corn tortillas with the fish topped with the coleslaw and a spritz of lime. Enjoy!

Vegan Pumpkin Chipotle Chili

This recipe was inspired by this blog...http://thescrumptiouspumpkin.com/2012/10/24/drunken-pumpkin-chili/

I changed some of it, primarily taking the meat out of it, but it is very much based on it.

This turned out really good. I love salty, sweet, spicy, and savory dishes. The pumpkin does sweeten it over time, so if you do not like sweet in your savory dishes at all this may not be the chili for you. If you are like me though, you will LOVE it. It's a healthy one pot dish that is perfect for a cold Fall meatless Monday!

Ingredients:
1 tbsp olive oil
2 large garlic cloves, minced
1 large onion, diced
2 medium green peppers, diced
1/4 can of adobo chipotle peppers or 2 tbsp of puree
28 oz can of fire roasted tomatoes
1 bottle of pumpkin beer ( I used pumpkin ale by aleworks)
15 oz can of pinto beans
15 oz can of black beans
15 oz can of kidney beans
15 oz can of pure pumpkin puree (not pumpkin pie puree)
2 tbsp of lemon juice
2 tbsp of chili powder
1 tbsp of garlic powder
1 tbsp of cumin
1 teaspoon cinnamon
1 tbsp of turmeric
green onions
Salt and pepper to taste

Instructions:
1. Heat tbsp of olive oil in a large pot until shimmering and add minced garlic, diced onions, and green peppers.
2. Saute veggies for about 5-6 minutes on medium heat until the onions are translucent and the veggies are very fragrant.
3. Add the can of fire roasted tomatoes and mix in with the veggies.
4. Drain and rinse kidney, black, and pinto beans in a colander. Then add into the pot with other ingredients.
5. Add pumpkin puree to the chili and stir.
6. To prepare the chipotle peppers, add the can of adobo chipotle peppers into a blender and blend until smooth. Use 2 heaping tbsp of the chipotle pepper puree into the chili. Add more if you like it more spicy. I put the rest of the puree in a small glass container to save for sauces for other recipes.
7. Add lemon juice, chili powder, garlic, cumin, cinnamon, turmeric, and salt and pepper to taste. Stir and mix all chili ingredients.
8. Pour bottle of pumpkin beer into chili.
9. Bring the chili to a slow boil and let the chili simmer and reduce until it is at the consistency of your liking. I simmered mine uncovered for 30 minutes.
10. Stir the chili frequently as it is simmering so the beans do not get stuck on the bottom, serve and garnish with green onions, tortilla chips, cheese, or sour cream (if you don't want to keep it vegan). Enjoy!

Meatless Mondays: Chickpea Nicoise Salad

This salad is an original recipe but obviously inspired by nicoise salads with meat in it. The salad was delicious, I barely missed having meat. Highly recommend this when you're in the mood for a light dinner. This recipe makes about 1 serving, simply double for 2 recipes.

Ingredients:
2 cups of romaine lettuce, rinsed and chopped
1 cup of baby spinach
1/4 onion sliced
1/2 tomato diced
2 eggs, hard boiled and peeled
1 cup green beans, washed and trimmed
2 tbsp Mrs. Dash seasoning
Salt and pepper to taste
1/2 cup of canned chickpeas, rinsed and drained
1/4 cup of gorgonzola cheese or blue cheese

Maple Dijon Vinaigrette Dressing:
1 tbsp of dijon mustard
1 tbsp of white wine vinegar
1 tsp olive oil
1 tsp lemon juice
1 tsp maple syrup
1 tsp herbs de provence
salt and pepper to taste

1. Add two eggs to rolling boiling water. Cook for 10 minutes. Set aside in cold water for a few minutes to let the egg shrink away from the shell for easy peeling.
2. In another medium-large pot, add about 6 cups of water and Mrs. Dash seasoning (I used garlic and herb) and a heaping pinch of salt to the water.
3. Bring the seasoned water to a boil and add the green beans. Boil for 10 minutes or until slightly softened.
4. Begin preparing the salad by laying down the romaine and spinach on a plate.
5. Add sliced onions, 1/2 cup of rinsed and drained chickpeas, 1/4 cup of gorgonzola cheese, diced tomato, sliced and peeled hard boiled eggs, and )using a serving spoon with drain holes) add the green beans on to the bed of lettuce.
6. Prepare the dressing by combining all dressing ingredients in a bowl and whisking together until emulsified. If the dressing seems too thick add more vinegar, if its clumpy whisk more or add more mustard.
7. Spoon 2 tbsp of dressing over the salad and enjoy!

Meatless Mondays: Spicy Black Bean Burgers

These burgers turned out very good! They are very flavorful and stayed together!

This recipe was inspired by this recipe, but I did make it my own.
Whole Foods black bean burger recipe

Ingredients: (Makes 6 burgers)
1 can of black beans, rinsed and drained
2 large shallots, finely chopped
1 cup of rolled oats, uncooked
1 egg
1 tsp of garlic powder
1 tsp Mrs. Dash
1 tsp italian seasoning
1 tsp red pepper flakes
1/2 tsp of chili powder
Dash of hot sauce
1/2 cup of chunky salsa (add more if needed)
Salt and pepper to taste
1 tsp olive oil
Slices of cheddar cheese (optional)

Instructions:
1. Place rinsed and drained beans in a mixing bowl. Using a fork, mash the beans until they become somewhat of a paste.
2. Add the chopped shallots, egg, cup of rolled oats and mix well.
3. Add 1/2 cup of chunky salsa, hot sauce, garlic powder, Mrs. Dash seasoning, italian seasoning, red pepper flakes, chili powder, and salt and pepper to the bean mixture. Mix all ingredients together until well combined.
4. Heat the olive oil in a large frying pan until shimmering.
5. Form the black bean mixture into patties that are about 3-4 inches wide and 1 inch thick. (Think small hamburgers)
6. Place them in the shimmering oil and cook on medium heat for 5 minutes per side until nicely browned. If you would like to add cheese, place one slice on each burger two minutes before the burgers are done to melt.
7. Serve with whole grain buns or in lettuce wraps with ketchup, mustard, onions, tomato, and lettuce or whatever garnishes you like on your burgers. I served mine with sweet potato fries and salad. Enjoy!