Dill Fish Recipe

October 25th, 2010


1 sole fillet or flounder

1/4 cup lime juice fresh

1 tsp dill weed fresh

1 clove garlic

salt and pepper


Preheat oven to 350F.

Squeeze lime juice over fillets and slots marinate for at least 30 minutes in refrigerator.

Grease a shallow baking pan with margarine.

Place fillets in baking pan and sprinkle with dill, garlic, salt, and pepper.

Bake for 5-10 minutes or until fish flakes easily.


Creamy Feta-Spinach Dip Recipe

October 25th, 2010
    1 (8-ounce) carton plain low-fat yogurt
    3/4 cup (3 ounces) crumbled feta cheese
    1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
    1/4 cup low-fat sour cream
    1 garlic clove, crushed
    1-1/2 cups finely chopped spinach
    1 tablespoon minced fresh or 1 teaspoon dried dill
    1/8 teaspoon black pepper
    Fresh Dill (optional)


1. Spoon yogurt onto several layers of heavy-duty paper towels;
spread to 1/2-inch thickness. Cover with additional online casino paper towels, and
let stand 5 minutes. Scrape into the bowl of a food processor using a
rubber spatula. Add the cheeses, sour cream, and garlic, and process
until smooth, scraping sides of bowl once. Spoon yogurt mixture into
a medium bowl, and stir in the spinach, minced dill, and pepper.
Cover and chill. Garnish with fresh dill, if desired. Yield: 2 cups
(serving size: 1/4 cup).


Creamy Lemon, Dill and Garlic Salad Dressing and Dip

October 25th, 2010

Your taste buds will tingle with this creamy and delicious dressing that is full of flavor. It is tangy and creamy and can be used as either a dressing for salads or as a dip.


1/2 cup of raw cashews soaked and drained
Juice from half a lemon
1 1/2 tablespoons of dill weed (you can adjust to your liking)
1 clove of garlic (2 cloves for more garlic flavour)
2 tablespoons of olive oil
1 table spoon of flax or Shake the bowl already&#8230 online casinos cut Genting Bhd. hemp oil
1/2 teaspoon of seasalt (or to taste)
1/4 cup of water


Toss everything into a food processor and process until smooth and creamy. Toss with your favorite salad recipe or serve as a dip with your favorite raw crackers or veggies.


Oven Roasted Potatoes

October 12th, 2010


  • 1 1/2 pounds small new potatoes , scrubbed and dried
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 cloves garlic, crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary


Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. Cut larger potatoes so they are best online casino all roughly the same size.  In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.


Kale/Spinach Quiche

October 12th, 2010


10 ounces kale, spinach, collard greens or combination                                     1/2 onion, chopped
spices of your choice
1 pastry shell (9-inch)
shredded cheese, to taste, your choice
1 cup sour cream
3 eggs


Chop kale or other greens and saute with onion and spices. Into pastry shell layer the shredded cheese, then sauteed vegetables. Whip online casino sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).



Golden-Crusted Brussels Sprouts

October 12th, 2010

You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night – delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.