Delicious.Com

Are there other foodies in the world who are as disorganized as I am? Ms. Elise Bauer offers a great tip on her wonderful website (could I use more adjectives?) Simply Recipes about how to organize recipes you run across on the net and may want to try in the future. She offers tips on how to bookmark those recipes or create a virtual cookbook at Delicious.com. It's a very user friendly system. Check out Simply Recipes too. It's a great site.

Tilapia in Thai Sauce

I love the internet. There is so much information at your fingertips with the touch of the button. I can find a recipe for anything, learn how to change a flat tire, check my poor spelling, and sometimes meet some really nice people. This recipe was passed along by an internet friend named Viviane. She sent it in pdf format, but I was not techy enough to figure out how to include the pdf here. I did finally figure out the enclosure link function so if you want to go directly to the recipe on the BBC Good Food website you can click here. Wasn't that cool? I'm easily impressed. I'm also including the recipe below. Thanks Viviane. I love tilapia and hope to try this very soon.

Ingredients

4 tilapia fillets
2 tbsp cornflour
2 tbsp sunflower oil
4 spring onions , sliced
2 garlic cloves , crushed
small piece fresh ginger , finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
juice 1 lime , plus 1 lime chopped into wedges, to serve
1 red chilli , deseeded and sliced
handful Thai basil leaves or coriander leaves

Coat the fish fillets in the cornflour, then set aside. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm. In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.

PER SERVING 328 kcalories, protein 28g, carbohydrate 25g, fat 14 g, saturated fat 2g, fibre 0g, salt 2.94 g

Roasted Balsamic Asparagus

I've been meaning to add this quick and easy asparagus recipe for awhile. Barbara sent this to months ago and I'm just now updating. So here it is. Going to try out the pork loin recipe she sent last year. This seems like a good pairing...

10 oz fresh asparagus, bottoms trimmed
2 TBSP olive oil
2 TBSP balsamic vinegar
Coarse salt

Heat oven to 350 degrees. Mix olive oil and vinegar. Toss with asparagus. Sread asparagus in a single layer on a baking dish. Sprinkle with salt. Bake approximately 20 minutes.

S'oy Vey! Part Deux!

I thought I would give tofu one more shot before removing it from my list of edible foods. This time I tried a recipe for an eggless "egg" salad. I actually like this. It tasted very similar to egg salad. I could imagine eating this on some toasted bread. But then again I like eggs. They're an equally economic and storable protein source, so even though I could make it again I'm not sure if I will. However if I have a tea date with a vegetarian any time in the future I'll keep this recipe in mind. Seeing as how I've never had a tea date or currently know any vegetarians it may be a while. I took a picture but honestly it looked like someone vomitted in the plate. I guess I haven't quite figured out the art of food styling. At any rate, here is the recipe which I swiped from www.allrecipes.com By the way, I mixed everything by hand with a fork. I'm kind of a rebel like that. Okay, I'm just lazy. It worked out just fine. Click the link to go to their page or follow the recipe below...

Deviled Eggless Salad .

1 cup non-fat cottage cheese
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/4 teaspoon ground turmeric
1 teaspoon vegetarian Worcestershire sauce
2 teaspoons rice wine vinegar
1 (8 ounce) container firm tofu
5 green onions, minced


DIRECTIONS
In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld