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Meatless Friday: Pomegranate tilapia salad with French vinaigrette

By on June 25, 2011 in Meatless Friday, Recipes
As promised here is the pomegranate salad.  This is a really nice salad visually as well as yummy with lots of tangy and saltiness going on.

 Here’s what you’ll need:

Spring mix of greens or lettuce chopped
Arils from one pomegranate
Pumpkin or sunflower seeds
2-3 fillets of tilapia (you could easily substitute any white fish here)
2 tbsp butter
olive oil

French Vinaigrette
1 tsp soy sauce
2 tbsp red wine vinegar
1/2 a shallot chopped
1/2 tsp dijon mustard
5 tbsp olive oil
sprig of fresh thyme, stem removed
salt and pepper

Season the tilapia fillets with salt and pepper, melt butter and put some olive oil in a frying pan. Saute the fillets turning each once until it has a nice golden crust and is done.  Do not over cook fish. Cut it up into small pieces and put aside.  Once you take the fish out of the pan, add the pumpkin or sunflower seeds and quickly saute them or leave them raw.

In a blender add all the ingredients for the French vinaigrette and process until smooth.

In a bowl add the spring greens or lettuce and toss with the vinaigrette.  Add the fish, pumpkin seeds and pomegranate arils (seeds).

I served it with delicious zucchini fritters (yum, anybody want the recipe?, let me know!)  and baked potatoes.  Happy Friday everyone.

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Meatless Friday Meal- Stir fried barley with dried cranberries and apricots

By on May 6, 2011 in Meatless Friday, Recipes
Barley is nutty, full bodied and so good for you.  They reduce your chance of colon cancer, lower your cholesterol and have so many benefits but if you have never taken a liking to it, maybe you need to try some new recipes.  As usual in my recipes, it is dirt cheap and very filling.  It can thickens stews and make a breakfast.  I decided to try it again (my kids are not crazy about it) as a stir fry, kind of like fried rice and bingo…they ate seconds.
What you need:
2 cups pearl barley
4 cups stock or salted water
4 tablespoons olive oil
2 tablespoon butter
1 onion, diced
1/2  cup dried cranberries, roughly chopped
1/2  cup dried apricot, roughly chopped
Handful of flat leaf parsley, chopped
Salt and pepper
Heat your stock and barley until boiling, turn down to low and simmer for about 20 minutes until all the liquid is absorbed.  Make sure to stir it often so it does not stick to the bottom and burn.

 Chop the dried apricot, cranberry, flat leaf parsley and onion.

 Put the olive oil and butter in a large skillet or frying pan and cook on medium high heat. Add the onion and cook until translucent.  Add the barley tossing in the oil.  Leave the barley undisturbed in a thin layer for about 2 minutes and toss.  Repeat several more times to make sure that all the barley gets fried and toasty. This will take about 10 minutes.


Add the cranberry, apricots and parsley.  Toss and cook for a few more minutes.  Season with salt and pepper to taste.

Serve with your favorite greens.

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