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Recipes

Quick and healthy recipes using our best products.

  • Broiled Tilapia with Summer Squash

    I am happy to do a guest post for Xi while she is on vacation with her family. I’ve known Xi for about a year now and she is such a sweetheart. I saw her recently when my husband and I made a trip out to Parkesdale. One day, I would love to go for a run with her!

     

     

    Is there a food that you make often? Do you make it because it’s easy or because you enjoy it? You know how it is…. You have a busy day, you come home from work, and the last thing you want to do is spend an hour or more in the kitchen making dinner. 

    One of my favorite foods to make for dinner is fish. I love tilapia and buy quite a bit of it and keep it frozen. Depending on the time of year, the filets may be big or small. When they are bigger, I actually cut them in half so there is enough for two servings. And there are so many options for cooking fish and so many sides that you can make with it. I am very fortunate to like many vegetables. The more the colorful they are, the more I like them!

    Today, I’d like to share with you my very simple recipe for a quick weeknight dinner. And even better, it’s good for you!

     

    Broiled Tilapia with Summer Squash
    Author: Nanci Cernak from www.ThisCrazyLifeOfMine.com
    Prep time:
    Cook time:
    Total time:
    Serves: 1
    Ingredients
    • 1 tilapia filet
    • 1 medium size summer squash, sliced
    • Olive oil
    • Basil
    • Baby spinach
    • Tomato - quartered
    • Red onion – small slices
    • Red wine vinegar
    • Olive oil
    • Pinch of sugar
    Instructions
    1. Place tilapia filet on a small foil tray and surround with slices of squash. Drizzle olive oil on both the fish and squash. Sprinkle with basil. Broil on low 12-15 minutes (or until squash just starts to brown).
    2. In a medium bowl, mix all salad ingredients and toss with red wine vinegar and olive oil. Add a pinch of sugar. I like my salad on the tart side, so I use quite a bit of red wine vinegar. Season with fresh ground pepper.

     

    broiled tilapia

     

    This is such a light meal, yet it is very filling. It’s the perfect meal if you are following a healthy lifestyle, like I am. I have lost 25 pounds on Weight Watchers. For those counting at home, this entire meal is 6 points.

     Broiled Tilapia

     Aren’t the colors on the plate wonderful? This meal was so delicious and easy to make!

    What is your favorite weeknight meal to make? What is your favorite vegetable?

     

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  • Roasted Okra

    Okra is one of those veggies people either love or despise.  Those who love it, can't get enough and those who despise it complain about it's slimy taste.  While I occasionally enjoy some fried okra with ranch dressing, it may not be the healthiest combination.  Having fresh locally grown okra brought to the market daily, made me realize we hadn't had it at home yet.  While my girls may not eat everything I put on their plate, I'm always encouraging them to try new things.

    Roasted Okra
    Recipe Type: Vegetable
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Enjoy crisp, flavorful, fresh from the farm Roasted Okra in a few simple steps!
    Ingredients
    • 1 pound okra
    • 2 tbsp olive oil
    • salt and pepper to taste
    Instructions
    1. Preheat oven to 450. Wash the okra through running water and use a paper towel
    2. to dry it. Line a baking sheet with the okra and drizzle the olive oil over it. Season it with salt and pepper to taste.
    3. Roast it in the oven for 15 minutes. Make sure to shake the baking sheet half way through. Allow a few minutes to cool before eating.

     

    Growing Tips

    Okra is very easy to grow, especially with Florida's hot  weather.  Some relatives include cotton, hollyhock and hibiscus.  If you plan to grow it in your garden, make sure you have well-drained soils in full sun.  It prefers slightly acidic to slightly alkaline soils (pH 6.5-7.5).  Okra can be grown  by direct sowing or by setting transplants.  Make sure you soak the seeds overnight before sowing.

    homegrown okra

    Selecting Okra

    When selecting Okra make sure it has a beautiful shade of green.  Preferably, you should pick them when they are about the size of a small finger or your "pinkie".  The smaller they are, the less "slimy" they tend to be.  Also, the smaller the seeds are.

    Additional Recipes

     

    What are some of your favorite ways to prepare it?

  • Sea Bass "al mojo"

    One of my favorite dishes to order while visiting family in Puerto Rico is "Chillo al mojo" or Red Snapper in a tomato sauce with onions and olives.  If you are wondering what "al mojo" means, it is simply a shortened version of "mojado" which means wet.  There are many versions of this sauce, but the tomato based one is the most common.

    This is one dish I've been eating ever since I was a little girl.  If you order this dish in the island, expect to get the whole fish.  I mean head and tail.  :)  To be honest, I love this dish because of the olives.  To me, the olives makes this dish.  Like most sauces, the longer you cook it the better it will taste.  Plan on about 20-30 minutes for the sauce to simmer.  You'll be glad you did.

    Puerto Rican Mojo Sauce

    "Al Mojo" Sauce

    Ingredients:

    1 can chopped tomatoes

    1 medium white onion, sliced

    2-3 cloves of garlic, minced

    lots of olives :)

    1 tbsp capers

    1 can chopped tomatoes

    1 tbsp vinegar (I prefer apple cider)

    2 bay leaves

    salt and pepper to taste

    Olive oil

    water (use to thin out sauce if too thick)

    Recipe adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli.

    Add olive oil to a warm saute pan on medium heat.  Saute onions till clear, then add garlic, olives, chopped tomatoes, tomato sauce, capers, vinegar and bay leaves.  Season with salt and pepper to taste.  If the sauce gets too thick, or you'd like more liquid, add a little bit of water.  Then saute on low heat for about 20 minutes.  Serve sauce on top of grilled fish or chicken.

    Puertorican al mojo sauce

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