Tag: healthy eating

Tangy-Zesty Striped Bass with Dasheen Leaves and Asparagus

Two weekends in a row now, my trip to Salem, MA has been foiled, so to commemorate my dismay, I’ve decided to prepare a dish that I probably would’ve eaten, had I been there.

Striped Bass is native to the Northeast, specifically New England. Living out there by the water means everything to most of the population and so, fishing is a common thing. Striped Bass is plentiful just as much as Lobsters are in this region. Rather than using a well-known Striped Bass Recipe, which the Internet is saturated with, I decided to do my own thing, but still incorporating the basics when it comes to preparing fish. Here’s the list:

2 5oz Striped Bass Steaks
1 Orange
1 Lemon
1 Lime
1/2 Tsp Salt
1/2 Tsp Dill
1/2 Tsp Cilantro
1/2 Tsp Parsley
1/2 Tsp minced Onion
1/2 Tsp Garlic n’ Herbs
1/4 Tsp Black Pepper
1 1/2 Tbsp unsalted Butter

Preparation: mix all seasonings together in a dish first then after cleaning your fish, simply place it into the mixture. Toss it around for a bit, making sure to coat the entire fish then cover your dish and refrigerate overnight. Don’t worry about your fish drying out, it won’t! Next day, remove fish from refrigerator, place skillet on low to medium fire, add butter to the pan and then begin adding your fish. Once your fish is in, immediately add about a 1/4 cup of water, so the butter doesn’t dry up before the fish is cooked. Cover your pan and let fish cook for about 20 minutes on each side before turning it over. Tip: always remember that the steam from the pan is crucial to perfectly cooked fish. When the pan begins to dry down then you’ll know your fish is ready!

1 lbs Dasheen leaves
1/2 Tsp Salt
1/4 Tsp Garlic n’ Herbs
1 Pinch Black Pepper

Tip: Dasheen leaves are very large, so I advise that you cut it into smaller pieces in order for it to fit into your pot. Add 1.5 cups of water to a small pot, put it to boil on low fire and while it’s boiling, go ahead and prep your Dasheen leaves. Wash the leaves out before cutting then once you’re finished, add it to your pot along with the other ingredients. Stir to mix it all in and continue stirring occasionally to ensure that it doesn’t stick to the bottom of the pan. Let it cook for about 30 minutes or until it has completely broken down into a “soupy” mixture. *Add more water if needed*

1/2 bunch Asparagus
1 Pinch Salt
1/4 Tsp Olive oil
1 dash Garlic n’ Herbs

Wash asparagus and place them into pan (break them into two if your pan isn’t large enough) then add your ingredients along with 1/2 ounce of water. Toss asparagus around making sure to mix everything together then let it steam for about 7-10 minutes. Once everything is cooked, serve as usual. Enjoy!

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Simple and Delicious Shepard’s Pie

We each have our favorite memories and things we’d love to recreate from our college years, and for me, that memory is having Shepard’s Pie for dinner with my then, closest friends. It was the energy of chattering BFF’s chowing down on loaded mashed potatoes while side-eyeing the day’s man crush. Yum!

Shepard’s pie is native to the Northern United Kingdom, specifically Scotland, where pies were created with leftover lamb and vegetables. When the Irish began to make their own, ground beef quickly became a staple for this delicious pie and it brought a whole new meaning to “meat and potatoes.” A couple days ago I tried making it for the first time and it was delightful! My qualm with the store-bought kinds is that there’s never enough seasoning and this was what I kept in mind while prepping for the dish. It’s hearty, easy to prepare, and will impress your mother, so take a chance and make your own!

Ingredients:

2 large russet potatoes

1 lb. ground beef

12 oz. frozen corn kernels

1 tsp. salt

1 tsp. dried parsley

1 tsp. chopped garlic

1 tbsp. olive oil

1/2 tsp. ground black pepper

1/2 stick of butter

Beef:

Heat skillet, add olive oil then beef along with ½ tsp. salt, ½ tsp. parsley, and ¼ tsp. black pepper. Cook until meat is brown then remove from skillet and add to baking dish.

Corn:

Place frozen corn directly on top of ground beef in baking dish.

Mashed Potatoes:

Wash and dry potatoes then cut into medium sized pieces (with skin on). Fill a pot with water then add potatoes; make sure that the water covers the potatoes and let boil on low/medium setting until potatoes are tender (about 25 mins). Once potatoes are finished cooking, pour out any remaining water from the pot then add the butter to the potatoes and using a potato masher, begin to soften and mix potatoes together with butter. After you’re finished mashing potatoes, add the remaining parsley, salt, black pepper, and garlic then continue mixing ingredients together. When you’re finished mixing, layer mashed potatoes on top of corn creating a crust.

Preheat oven to 350 degrees then insert baking dish with pie. Allow it to cook for about an hour. When it’s ready, remove it and let dish cool then serve warm. Feeds about 5. Enjoy!

Summer Salad Recipe

A few days ago, my partner brought me the best tasting salad I’ve ever had. It was a combination of the fresh greens and herbs used to put this delicious salad together that made it so delightful. Anyway, it costs a whopping $10 from Greek Eats in Manhattan, and although it was beautifully prepared, there’s no way I’d advise anyone on purchasing this salad on the regular. Being as frugal as we are, we decided to create our very own Summer Greek Salad. It’s nutritious and quite inexpensive, plus you’ll be able to have more than one meal and it’s a one-stop shop at any supermarket. Take it to your next family barbecue, enjoy it for lunch or simply snack on it when you get the munchies. Regardless of the occasion, it’ll surely be enjoyed. Now grab a pen and create your shopping list!

Ingredients

1 Whole Cucumber

15 Grape tomatoes

1/4 1 Whole Red onion

2 Haas Avocados

20 Green and red olives

2 Handfuls Spring mix salad

1 Tbsp. Olive oil

2 Tsp. Apple cider vinegar

1 Pinch Salt

2 1/2 Tbsp. Crumbled feta cheese

1 Pinch Black pepper

1/4 Tsp. Italian blend herbs

Directions

*Always make sure to wash your fruits and vegetables thoroughly before consumption.*

After thoroughly washing your cucumber, tomatoes and onions, start peeling your cucumber and onion then cut them into bite sized pieces, along with the tomatoes. Put them aside into the bowl you’re using to toss it all together. Then begin cutting up your avocados, olives and spring mix, put them into the same salad bowl then begin adding your condiments. Throw in your feta cheese then your olive oil, apple cider vinegar, salt, black pepper, and then your Italian blended herbs. Mix everything together and then serve. Feeds four! To add more protein to the mix, feel free to boil 2-3 eggs, cut it up once again and then add it to your already, deliciously healthy salad. Enjoy!