Since we had a squash sitting around that needed to be used my wife and I looked for a soup recipe to make yesterday. We came across this recipe yesterday. It also seemed like an appropriate meal to make with cooler temperatures starting to hit us now.
It is a very quick and easy recipe to make if you have the squash already cooked ahead of time. We just did not add as much salt as it called for and it turned out just fine. We also forgot to add the honey and it was sweet enough without it using an acorn squash.
We will definitely use this recipe to make soup again. The best part about it is that you could use just about any type of squash you want. Next up for us will be pumpkins because we have a couple that need to be used before they go bad. It is a great option for lunch or dinner.
Last weekend while at the grocery store looking for something healthy to cook for dinner I came across filets of turbot. I had never had this kid of fish before. Actually the only thing I knew about turbot was related to the turbot war in the 1995.
I decided to give it a try figuring I could find a good recipe to cook it. I ended up going with this recipe. It was relatively quick and easy to make and we just happened to have a bottle of vermouth sitting in the cupboard. I think it took me about 20 minutes to prepare and 20 minutes to cook.
The recipe was a hit and I can see using this one again if I come across turbot for sale again.
This is a recipe my wife made up last week. It is a great tasting healthy take on tacos. To make this one you will need the following:
- 4 tilapia filets
- 1 up of flour
- cajun spice
- 3-4 tbsp of coconut oil
- 3 mangoes
- 2 green onions
- lime juice
- chopped cucumber
- matchstick carrots
- corn tortillas
To prepare the fish add cajun spice and salt to taste in the flour. Then dredge the tilapia in the flour. Next fry the tilapia in the coconut oil.
To make the sals place the mangoes, green onions, lime juice and some cajun spice in a food processor to blend.
Serve on a corn tortilla with cilantro, cucumber and carrot as a garnish.