Tag Archives: hot sauce

Mahi mahi sandwiches

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This is a great light sandwich for these hot summer days. I got the mahi mahi frozen from Trader Joe’s, and this made enough for this lunch and two more lunches last week. It was great served with a side of fresh cherry tomatoes.

Mahi mahi sandwichIngredients:

1 package frozen mahi mahi, defrosted
1 1/2 tsp olive oil
3 tbsp mayonnaise
2 cloves garlic
2 pieces whole wheat bread
6 basil leaves
salt and pepper

Oil and preheat a grill pan (or a grill, if you have one, or a regular cast iron pan). Dry off the defrosted mahi mahi fillets with a paper towel, then brush them with olive oil and sprinkle salt and pepper on them. Put the fillets on the hot grill pan and cook until opaque all the way through, flipping to the other side halfway through. While they cook, toast the bread (I used Trader Joe’s Whole Wheat Tuscan Pane — the slices are enormous, so I just cut one in half rather than using two). Put the mayonnaise in a small bowl and press the garlic into it with a garlic press. (You can also sprinkle a bit of Tabasco in here if you like it spicy — which you know I do.)

When the fish is cooked, spread a tablespoon of mayo on the bread (save the rest for leftovers) and put some fish on half of the bread. Put a couple of basil leaves on top, then add the top slice of bread and press together.

Serves three (or makes two days of leftover lunch!)

Southwestern hash browns

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Sometimes all you need for a weekend breakfast is some good spicy hash browns.

Spicy southwestern hash browns

Ingredients:

3 small white potatoes
1 cup frozen tri-color peppers with onions
2 tbsp olive oil
salt, pepper, garlic powder and Tabasco sauce, to taste

Peel the potatoes, then shred them. Spread the shredded potatoes out on paper towels and pat them dry. Meanwhile, heat the oil in a large skillet over medium-high. Once the oil is hot, add the potatoes and peppers and onions. Cook until everything is browned, stirring occasionally. When it’s almost done (it took about 10-15 minutes for me), add the salt, pepper, garlic powder and Tabasco to taste.

Black bean burrito bowl

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Yes, I’m a fan of alliteration. But mostly, I was just hungry and tired after a long, rainy run tonight. (But inspired – did anyone else see the view of the Lincoln Memorial and Rosslyn from the Monument this evening? Dark, stormy and awesomely terrifying. Wish I had my camera. But I digress.)

Back to my point. Rainy run ramification: ravenous runner. (Alliteration again; altogether annoying. Okay, I’ll stop now.) I threw together this delicious black bean burrito bowl and it took all of five minutes. Win-win.

Black bean burrito bowl

Ingredients:

1/4 cup canned black beans, undrained
1/2 tsp olive oil
1 leaf kale, rinsed and dried (you could also use spinach, but I prefer kale)
1/4 cup cooked brown rice
1/4 cup corn
hot sauce, to taste
a liberal sprinkle of taco seasoning
avocado
salsa
plain nonfat yogurt

1. Heat up the beans in a small pot over medium-low heat.

2. Meanwhile, heat the olive oil in a small pan over medium heat.

3. Shred the kale into fairly small pieces and add them to the pan with the oil. Stir them often so they don’t burn.

4. As the kale begins to cook down, throw in the rice and the corn.

5. Sprinkle a bit of taco seasoning and a splash of hot sauce over the pan and stir.

6. When the pan mixture and the beans are heated through (it took me about 3-4 minutes), remove from heat and spoon it into a bowl.

7. Top with salsa, yogurt (or sour cream) and sliced avocado.

Serves one.

I know the photo doesn’t have any avocado on it, but that’s because I ate it all last time I made this. (Aka last night.)

Another variation on the stuffed pepper

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P9020009

Here’s yet another variation on the stuffed pepper, born out of my lack of groceries in the house today. It literally took about 10 minutes to prepare, which was perfect given the degree of hunger I was experiencing on the bus home tonight.

I used some of the leftover chicken I cooked over the weekend, so that definitely contributed to the quick meal factor.

Ingredients:

1 green pepper
1 thick slice white onion, chopped
1/3 cup cooked chicken, shredded
1/4 cup frozen corn
Hot sauce
Chili powder
Red pepper flakes

1. Cut the top off the pepper, then cut it in half. Roast the pepper in the oven at 350 degrees for 15 minutes to soften it.

2. Chop up the top of the pepper (minus the stem) and cook it in a skillet coated with spray for a few minutes, until softened a bit.

3. Add the chicken and corn and stir until warmed through. In the meantime, sprinkle some hot sauce, chili powder and red pepper flakes on top to taste and mix in.

4. Put the filling on top of the pepper once it’s done. Top with salsa and Mexican cheese.

Serves one.