August 30, 2010

Chili Beef Potato Soup

1/2 lb ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1 16oz can tomatoes, cut up
2 cups diced, peeled potatoes
1 10-1/2 oz. can condensed beef broth
1-1/3 cups water
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1 cup cooked peas or green beans

      Brown meat in large saucepan. Drain off fat. Add onion and celery; cook till vegetables are crisp tender. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt and Worcestershire sauce. Cover and cook till potatoes are tender, about 15 minutes. Stir in beans or peas; heat through.
Makes 6 servings.

Marinated Grilled Tilapia

4 Tilapia fillets

¾ c. olive oil
½ lemon, juiced
1 Tbls. oregano
½ tsp. black pepper
¼ c. red wine/balsamic vinegar
½ c. finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

Combine all ingredients, except fillets, in a large jar and shake well.
 Marinate fish in the marinade for 30 minutes. Remove fillets from marinade.
 Place fillets on hot grill elevated above coals.
 Cook 2-3 minutes per side. Makes 4 servings. 

SHORT CUT: Use your favorite Italian dressing or barbecue sauce in place of the marinade recipe.

Baked Tilapia with White Wine & Herbs

  • 2 fresh Tilapia fillets, approximately 8-10oz each
  • 150ml (1/4pint) medium white wine
  • 1-2 cloves garlic, finely chopped
  • 4 tablespoons freshly chopped mixed herbs
  • 6 salad onions, diagonally sliced
  • salt and freshly ground black pepper
  • 1/2oz butter
  • 1 teaspoon cornflour, blended with a little cold water
  • 2 tablespoons creme fraiche

  • Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
  • Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.
  • Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
  • Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes. Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
  • Cooking Time: Approximately 35 minutes Serves: 2