Don’t know what to make for dinner tonight? Try this easy weeknight fish recipe. I really liked the browned areas of mustard atop the filet.
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 1+
- 1 (or however many you’d like to make) filet of fish
- Dijon mustard
- 1/2 lemon per filet
- salt
- pepper
- Preheat the broiler to low.
- Place fish filets on a piece of foil and fold up edges of foil so you can catch all the juice in the foil. Place on a baking sheet.
- Squeeze 1/2 lemon over each filet. Spread about 2 teaspoons of Dijon mustard evenly over each filet.
- Place on the top rack of the oven closest to the broiler and broil for approximately 5 minutes, until fish is cooked all the way through. The mustard on top should also be browned.
2.1.7
Yum! I made veggie sushi the other week. My fillings were cucumber, avocado, soy marinated tempeh, and pan roasted shitake mushrooms.
I’d always shied away from making falafel from scratch and used the powdered mix instead because I figured it would be a pain in the ass to make. What a mistake! It turns out falafel from scratch is way easier to make than I expected… And way tastier than the mix. Who knew?
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
- 1 1/2 cups cooked chickpeas
- 1/2 onion, cut into chunks
- 1 large garlic clove
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 – 1 teaspoon salt (depends on if you use fresh or canned beans)
- If you’re starting with canned beans then drain, rinse & drain your beans. If you’re starting with home cooked beans just drain them. Throw them in a food processor and pulse to coarsely chop the chickpeas. Remove to a bowl.
- Add the onion to the food processor and pulse to mince. Add to the bowl with the chickpeas.
- Add the garlic to the food processor and pulse to mince. Add to the bowl with the chickpeas.
- Add the rest of the ingredients and mix everything together using your hands. Let sit for 5 minutes.
- Form golf ball sized chunks of the dough into patties. Pan-fry in a small amount of oil until both sides are browned. You can also deep fry them. Don’t think about baking them because they won’t get the nice browned color.
- A tahini sauce makes a nice accompaniment. To make this mix 1 Tablespoon tahini with 1 teaspoon lemon juice. Add water until you get a pourable consistency. This is easiest to make in the food processor.
I made this on a day I happened to also make chickpeas from scratch. If you only have canned chickpeas just substitute one 15-ounce can.
Also if you don’t have a food processor you can mash the chickpeas with a potato masher and just mince the onion & garlic by hand.
2.1.7
I’ve made this dal so many times I can practically make it in my sleep. It is a great addition to any Indian meal. It is also easy to make. This version is a medium spice level so if you don’t like spice lower the amount of cayenne (or leave it out all together). Dal can be soupy or stiff. As you can see in the picture this is a soupy dal. Cook it down a little more if you’d prefer a less soupy dal.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
- 3/4 cup dal – I used split red lentils (aka masoor dal). Moong dal are also really good, however, they will take longer to cool. For those of you wondering what dal means it is basically any split lentil
- 1 clove garlic, peeled
- 1 slice fresh ginger, about 1″ in diameter
- 1/2 Tablespoon ground turmeric
- 1/4 teaspoon cayenne
- 3/4 teaspoon salt
- 1 Tablespoon lemon juice
- 2 Tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon whole brown mustard seeds
- Combine dal with 2 1/2 cups water, garlic, ginger, turmeric and cayenne. Bring to a boil then simmer for 20 minutes (for masoor dal) to 1 1/2 hours (for moong dal). Once cooked add lemon juice and salt.
- Heat vegetable oil in a small skillet over medium high heat. When oil is hot add cumin & mustard seeds. Cook for 30 seconds, or until the seeds become fragrant. Immediately pour over dal & serve. Be careful as the oil can sputter when you pour it into the dal.
2.1.7