Curried Fish
1/2 - 3/4 lb. tilapia filets
3 yellow onions
1/2 cup chicken stock
3 Tbsp olive oil
3 Tbsp Morton & Bassett curry powder
1 tsp salt
Slice the onions into thin ribbons and cut the tilapia into cubes about a 1/2 inch on each side. Saute the onions in the oil until they begin to turn translucent. Salt them to draw the water out and saute a minute or two more. Add the curry powder and continue to saute until most of the onions are thoroughly translucent. Add the chicken stock and fish. Simmer the mixture, stirring occasionally until the fish just begins to break apart. Serve over rice or quinoa.
Vegetable Medley
In the past couple of months Nina and I have tried simmering every imaginable vegetable in cooking wine and stock (depending on how much water the vegetables themselves contain). We've created some seriously delicious combinations this way and I'm only blogging about this one because I made it with the fish and wanted to blog about that. That said, one of the really great features of this method is that the flavor of the veg itself really gets to shine, and this particular mix of veg goes great together.
2 medium zucchinis
2 yellow or orange bell peppers
1 yellow onion
6 - 8 button mushrooms
4 cloves garlic
1 Tbsp olive oil
1/4 cup chicken stock
1/8 cup white cooking wine
Salt to taste
Cut the veggies into pieces of approximately the same size (I used 1/4 inch slices of the zucchini as a guide). Mince the garlic and saute it in the oil until it starts to mellow. Before the garlic starts to brown, add all the veg except the mushrooms. Continue to saute until the onions start to turn translucent. Add the mushrooms and shortly thereafter the wine and then the chicken stock. Cover and simmer until zucchini starts to get soft (but be sure not to let it get mushy). Add salt to taste while it is simmering.
Voila!
