Caribbean Salad With Mango And Avocado In A Light Dressing Recipe
This salad is just perfect if you want to eat well and control your weight but you do not want to give up flavor. I find this dish very refreshing and it has the perfect blend of veggies that fit in well with the sauce and spices. I was supposed to use mayo, but I decided to keep the calories on the low side, so I used yogurt.
This is perfect for lunch or to take to work. Let me know how yours turned out.
Ingredients
1/2 to 1 cup - Crab-sticks, stripped
1 cup - Cucumber, sliced very thin
1 lg. - Mango, chopped
2/3 cup - Plain yogurt
1 -2 tbsp. - Soya sauce
2 tbsp. - White wine vinegar
1 tsp. - Hot sauce (option)
Toppings
1/2 med. - Avocado, sliced
1/2 each - Juice of a lime
1/4 cup - Green onions, chopped
As needed - Chopped parsley, toasted sesame seeds, lime slices
Note: I added no salt because this dish has a lot of flavors, but you can if you wish.
For more information, please see the video below:
Caribbean Salad With Mango And Avocado In A Light Dressing Recipe
Well, here it is, one of my favorite fish dishes. I love this dish for it is made really quickly and it always turns out perfect, really you can not do wrong.
Fish high in calories?
Calories. ... Most lean or lower fat species of fish, such as trout, cod, flounder, and sole, contain 100 calories or less per 3 ounce cooked portion.
Fish skin good for you?
Fish skin is a great source of nutrients that support human health, such as protein, omega-3 fatty acids, and vitamin E. Consuming fish skin can contribute to muscle growth, improved heart health, and healthy skin. 100 calories or less per 3 ounce cooked portion.
Calories
Cal. per half-fish serving without skin. 246cal.
Fish skin per half-fish skin on. approx. 100cal.
Ingredients
1 to 2 whole fresh trout, descaled, gutted, and rinsed.
Lemon - Sliced, as needed
Almonds - Sliced, as needed
Olive oil - As needed
Pasley - As needed
Salt and pepper as needed
This has to be one of my most favorite recipes for lunch at my office. It heats up really fast in the microwave and in seconds I have the perfect meal. I have to say that I do not like to buy lunch for I tend to go to the fattier foods and that causes a problem for me. So I would rather make my meal myself.
Apple cider vinegar
Apple cider vinegar has various healthful properties, including antimicrobial and antioxidant effects. What's more, evidence suggests it may offer health benefits, such as aiding weight loss, reducing cholesterol, lowering blood sugar levels.
Bell peppers
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
Wasabi Tuna Sushi Recipe
Do you like Sushi, do you like tuna.
This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is. Now, this is my Wife's favorite sushi recipe because she will not eat raw fish, so I really designed this for her.
When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. I really hope you really enjoy this recipe.
Please let me know how yours turned out and/or did you add anything else to it.
Ingredients
Makes 4 rolls;
1 - Can of chunky Tuna (albacore or same) in oil or in water.
1 Pkg. of Nori
1 Cup - Pre-ready Sushi rice
1 to 2 Tbsp. - Mayo, low-fat
1 to 2 squirts - Lemon juice, or halve of an sm. lemon
1 to Tsp. - Wasabi
Salt to taste
1/2 Sweet red pepper, sliced thin
Few stems of green onions
Options - Smoked salmon, parsley leaves, avocado
Homemade Sushi rice
1 Cup - Sushi rice
1/4 Cup - White vinegar
1/2 Tsp. - Sugar
1/2 Tsp. - Salt
1) Make the sushi rice as per instructions on the package.
2) Mix the vinegar, sugar, and salt together.
3) Add the rice after it is done to a large bowl or pan.
4) Slowly add a bit at a time of the mixture to the rice while folding (not stirring) the rice over until the rice has absolved everything.
5) Spread the rice all around and let dry, fanning it will help it go faster.
Tuna Noodle Casserole
I really like this dish because it is so easy to make and serve. The portions heat up really fast when you need to save time. I like to take this to work and just zap it in the micro for one outstanding lunch.
Now, the type of tune here that I am using is a little on the dark side for it comes from Portugal and the fish is called a tuna fish “ Bonito”. I enjoy this type of fish because it has a bit more on the stronger taste of fish, but really any type of tuna can be used.
I hope that you enjoy this dish and please let me know how yours turned out.
Ingredients
1 pkj. - Dry egg noodle past or any other type
3 tbsp. - Butter, unsalted
1/2 cup - Onion, finely chopped
1/2 tsp. - Salt, kosher
3 tbsp. - All-purpose flour
3 cups - Cold milk
3/4 cups - Cheddar cheese, shredded
2 cans - Tuna, shredded or chucky
3/4 cup - Peas, rinsed drained
1/3 tsp. - White grounded pepper
1/2 cup - Plain bread crumbs
1/2 cup - Parmigiano cheese, grated
Options- Cayenne pepper, Worcestershire sauce
Toppings - Chopped parsley, chopped chives, sliced black olives
Note: Please remember to undercook the pasta for at least 2 minutes.
Well, here it is, my favorite soup that my mother use to make for me. I remember that I enjoyed it when it was cold outside, it really warmed me up. The only drawback I had is when I ate a bowl or two, I got very sleepy. What I like about this fish recipe, is that it does not taste fishy, but gives a nice all-around Mediterranean appeal. Now I usually add a lot more liquid to the bowl but for the picture, I used less in order to show you the filling.
Ingredients
2 lbs. - Cod, skinless, and cubed. Or other fish
1/2 lbs. - Pre-cooked shrimp, deveined with tails removed
2 lbs. - Potatoes, peeled and cubed
1 med. - Carrot, peeled and sliced
2 med. - Tomatoes, peeled
6 pints - Water
1 med. - Onion, diced
1 sm. - Hot chili pepper
4 each - Garlic cloves, sliced
2 to 3 tbsp. - Olive oil
1 tsp. - Dried veggie stock, low sodium
2-3 leaves - Coriander
6-8 each - Whole all-spice
1/4 cup - Green onions, chopped
1/4 cup - Parsley, roughly chopped
Salt and pepper to taste
Do you like English Fish and Chips with all the crispy batter and the moist flaky fish in the inside and through and through. Have you ever wondered how can they get it this so good in taste and they always seem to get the coating just perfect all the way around.
Ingredients
1 lb or more of filet of fish cod or halibut, skinless
1 1/2 cups - All-purpose flour
1 tbsp. - Baking soda
1 cup - Beer or soda water
Smoked Salmon Hand Roll With Avocado And Cucumber Recipe
Video
Smoked Salmon Hand Roll With Avocado And Cucumber
I just love sushi but I do not want to go to all that trouble of getting fresh fish for sometimes it is hard to find, so I use smoked salmon or other smoked fish. For me, it just workes out perfect and I have to say it's on the safe side, for unless you know your fish as fresh, it could make your meal a disaster.
Now I make a lot of sushi, I would say about twice a month or so. Especially for myself and my wife or for some family or friends get-togethers. Trust me, this recipe goes fast and sometimes I just can not keep up, so have a lot on standby or you could have a riot on your hands.
Ingredients
Sheets of nori - Cut divided into two.
As needed
Smoked salmon
Cucumber, peeled and sliced
Avocado, peeled and sliced
Carrot, peeled and sliced
Green onions, slit down the stem
Sushi rice, see the method in my other video.
Start at 1:05 - https://www.youtube.com/watch?v=mE9oDQq9ieUExtras
Wasabi paste, pickled ginger (gari)
Options
Parsley,
When it comes to fish, for me it's halibut with its soft tender flaky taste. This parsley sauce just fits in perfectly with this dish and gives off a god round delicate taste. Make sure to serve this hot for the butter will become hard again soon., if it gets that way, then reheat it.
Try this sauce with other fish like salmon, cod, or even shrimp and lobster. It is also very
versatile, just change the herbs and you have a completely different dish,
Ingredances
1 1/2 lbs - Halibut, skin on one side.
1/2 each - Juice from lemon
1/2 cup - Heavy or light cream
5 tbsp. - Unsalted butter
1/4 cup - Chopped parsley
Salt, pepper, and/or cayenne pepper to taste.
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
Well, thank you, everyone, that supported my cabbage diet soup series, it was and is a great success and it helped many people to remove the weight.
But, man can not live on soup alone on soup, we will need some type of hard food with protein of sort. It has to be something that can help you keep those pounds off, something tastes good, is nutritious and low in calories.
So here is the starting point of my new series of "Dishes Under 300 Calories". I hope everyone will follow this new low-calory diet.
Now with this dish, we start with tuna and other things that will make this dish great-tasting and low-calorie. I hope you will enjoy this tuna salad and I am wishing everyone great health.
Start with your favorite canned tuna and if this is a diet recipe for you then the tuna should be in water not in oil. The combination here is just perfect to help you hold your weigh and fill you up so you will not feel hungry very soon after eating.
After removing the skin and core, slice it as thin or as thick as you want it. The avocado is this meal has a nice round taste to add to this dish and it blends perfectly with the other ingredients.
In this salad I like to use red onion, I know it is really more acidity and stronger than the average white onion but its higher sweet flavor makes this perfect for this dish. Also, it gives off some color and makes it more appetizing.
When it comes to hot peppers that's your choice but remember that the hotness from these peppers make your metabolism go higher and that burns fat and your lose more weight. Now as for the inside seeds, well that's up to you. As for me, I like to add them to my soups but not to a salad for I do not want anything crunching in my salad.
Go ahead and finish it the way you want. Add lemon or lime slices, some fresh parsley, or fresh dill. After all, this is your dish and you should make it your way.
Finally, here it is, my Mother's Octopus recipe. I remember so well when my Mother was making it back home and showing me step by step how to make it. She made it in many different ways but this one was the one I liked best. Why? because this recipe makes the octopus softer and moister, for me this way made it easier to eat. Afterall I was very young and could not stand to look at the thing, so it was hidden in the stew with the sauce and the potatoes.
For me, I never found a better recipe for this octopus. I just love to soak up the sauce with some fresh bread and enjoy the full flavor of the ocean has to offer. It just brings back memories of Portugal, sitting by the seaside and enjoying this dish.
Now, it is here for you to enjoy the awesome Mediterranian 5-stars restaurant quality dish, with only a few easy steps.
I hope you enjoy this and please comment on how yours turned out.
Start with fresh or frozen Octopus. If you use frozen then let it thaw in the fridge for at least 12 hours or until it is soft in the middle.
I know it is not the most attractive thing you ever saw but trust me it will be an awesome dish.
Remember to cut the pieces more on the large side because during the cooking process it will shrink.
As for the tips, you can use them or toss them, it is up to you.
Toss out the head with the googly eyes, the brain in the lower bonnet and the clawed mouth. I know some cooks like using all the parts intact but I think it will look better with it removed.
After all, you can not eat it. Don't even try.
When you let this dish cook for an hour, the octopus becomes tender and not rubbery. Also in the cooking time frame, it slowly marinates to bring out its full flavor.
To finish this dish, I like to add potatoes. Not only does the potatoes suck up all the flavor but it releases some starches that enhance the dish.
This method makes it a number one seafood dish.
When the sauce drips slowly off the spoon, then you will know it is ready.
It is important to remember that as the sauce reduces it could burn, so keep stirring often.
Well, here we go again with one of my favorite dishes. As a Portuguese dish, I added all the good things that they like, to give out the right flavors to make this outstanding.
The sauce is so good that I would like you to have some bread along side of the mussels, so you can dip it and see how awesome it is. Do not take my word for it, just try it and see for yourself.
If you ever wanted to have a 5-star rating meal, then this is it. Try it at your next party or gathering and see how fast it went. I see that you could be overwhelmed at the compliments you will get, it will run out fast.
Let me know how yours turned out and how did you serve it.
Keep your pan on high heat, because you do not want to steam your items but fry them. I always like to take some time to properly fry the tomato paste to bring out its full flavor.
Also, when cooking at high heat, then you need to keep an eye on it for it can burn in a few seconds. So keep your pan moving.
Remember that this dish is yours and you know what your family and friends like. So it is important to keep tasting it along the way and adjusting it to your liking.
Here I am using frozen mussels and they have been pre-opened for me. The reason I used frozen instead of fresh is because I know a lot of people around the world would be able to find it easier in frozen packs.
I will be doing another video on fresh mussels, very soon.
When reducing the sauce, please keep it on high heat and keep it moving. As soon as you can get a clear streak of sauce on the pan bottom, then you know it is done and ready.
Now, normally you do not eat this dish with bread, but the sauce is too good and I like to soak up the bread. For the sauce is out of this world.
I wanted my Girlfriend to try to eat some oysters with me. Well, I had a hard time trying convincing her and I wind up eating them myself. No matter how much I tried to bride her, it was all to no avail.
I understand for she was not brought upon any kind of Seafood, so she finds it disgusting to look at and that's is where it stops. I even tried to give her shrimps and lobster, well with that I was told that it resembled some worms and a large spider.
Well, if you got a proper oyster knife then it will make your life a lot easier. Unfortunately, I do not have one like the picture here, so I used the best thing I had on hand in my Kitchen.
Make sure that the knife you use is not flexing or bending as you use it, for it could break and hurt you. I used a very sturdy butter knife and with a bit of effort, it went well.
By using a folded kitchen towel, it will hold the oyster more secure and make your life safer and protect your fingers. Remember to pry the hinge part with a downward stroke, not straight through.
Once you hear the crack, slide the knife up into the top shell and cut the upper part of the oyster in order to separate it from its hold.
!! Very Important !!
If you find that your oyster is opened or when you open it and it smells funny or a rotten smell and/or it has a funny texture, then toss it out for it is spoiled. DO NOT attempt to save it.
Now go ahead and add "whatever toppings" that will make you happy. All the way from the mild to the hot stuff...:)
