Simpleandquicktilapiapesto Recipes

QUICK BEEF PHO

Steps:

• For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
• Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
• For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
• Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

QUICK & SIMPLE PESTO (CLASSIC PESTO RECIPE) SAUCE

Steps:

• Combine all ingredients in blender or food processor & cover.
• Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

QUICK ITALIAN SPAGHETTI

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle with cheese and bacon bits if desired.

PESTO TILAPIA

Steps:

• Preheat oven to 350 degrees.
• Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
• Top with pesto, tomatoes and then cheese (in order).
• Bake for 12-15 minutes or until fish flakes with fork.
• *Note: I don't care for pesto except in this recipe. To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day. Just place each of the ingredients (except salt & pepper) in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze. When ready to make, just thaw completely and follow the above directions to prepare.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

SUPER SIMPLE PANTRY TILAPIA

Steps:

• Take one glass baking dish large enough to lay your fillets side by side, without overlapping, and lighty coat the inside with EVOO.
• It doesn't need to be heavy, just enough to give a light nonstick barrier.
• Beat eggs to make an egg coating.
• Mix your Italian seasoning mix with your breadcrumbs.
• Rinse off fillets with water to get rid of any residue from the store and shake off excess water.
• Dip the fillets on your egg mix, then into the breadcrumb mix.
• Be sure to lightly press the fillets into the mix to help the crumbs stick.
• Lay each fillet in your dish when done.
• Drizzle a VERY light amount of EVOO on top of your fillets.
• Bake at 350*F. For approximately 20-25 minutes
• Time will vary depending on how many fillets you have adjusted to, and their thickness, and your oven.
• About halfway through flip your fillets and add a sprinkle of breadcrumbs on the side that is now facing up.
• Continue baking until complete.
• Your fish will be done when it has a firm yet flakey texture. Enjoy!