Tarte L’oignon

March 3, 2014

You can’t let Mardi Gras pass without at least one (or two, or three) decadent meals. When I think of New Orleans I think of all the cuisines that influence the menus in that sinfully delicious city and Creole, French and good ol’ Southern come to mind.

So when pondering what recipe to share during Mardi Gras, I immedietly thought of the Tarte L’oignon I recently replicated from a tiny French bistro in Decatur, Ga.

This dish is rich, creamy and might have a calorie or two.

I like to think it’s not that bad…afterall, it is meatless, right? So technically it could be used for a Meatless Monday dish. Is that pushing it?

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What dish are you making to celebrate Mardi Gras?

Sunday Supper Movement

I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.

I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty!  You could sub another nut if you don’t have macadamian nuts on hand. Tip:  Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.

To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad.  So you’ve got your dinner cooking in the oven with minimal clean-up.  A win-win for a weeknight meal!

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Mahi-Mahi before going in the oven

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Brushing on coconut milk

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Crusted and ready to go back in to bake!

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Easy Weeknight Meal: Macadamian Nut Crusted Mahi-Mahi served with Roasted Brussel Sprouts and Farro Salad

Macadamia Nut Crusted Mahi-Mahi

Ingredients

  • 1 1/4 cups coarsely ground, roasted macadamia nuts (I pound them in a plastic bag with a mallet)
  • 1/2 cup panko
  • 1/4 cup shredded coconut
  • a pinch of cayenne (more for more kick)
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  • Vegetable oil, for brushing foil
  • 4 mahi mahi fillets (I love the frozen fillets from Whole Foods)
  • salt and pepper
  • 2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides.  Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!

Tuesday – Healthy. Delicious. – Thai Corn Chowder

Wednesday – Wednesday – Daily Dish Recipes – Guacamole Avocado Pasta

Thursday – Foxes Love Lemons – Squash & Ricotta Gemelli Saute

Friday – Mama’s Blissful Bites – Bacon Wrapped Pork Tenderloin with Honey Glaze

I’m really loving cooking vegetarian on Mondays.  The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually.  This tortellini dish literally blew us away.  I had my vegetarian friend over for dinner and she was also impressed.

I must say, the Georgia Olive Farms Olive Oil really made this dish.  It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese.  This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.

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Isn’t that olive oil beautiful?

Fresh Tortellini with Asparagus, Peas & Parsley

printable recipe

  • salt
  • 1/3 cup Georgia Olive Farms Olive Oil
  • 2 medium cloves garlic, minced
  • 1/8 tsp. cayenne
  • 1 lb. fresh cheese tortellini (I used herbed cheese from the Farmer’s Market)
  • 1 lb. thin asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  • 1 cup thawed frozen peas
  • 1/3 cup pine nuts, toasted
  • 1/4 cup coarsely chopped fresh Italian Parsley
  • 2 oz. fresh goat cheese, softened
  • black pepper
  • parmesan cheese, grated

In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.

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This bowl was not full for long.

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this  was a hit last Monday.  The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times  A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

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A healthy choice for breakfast or lunch!

Vegetable Quiche

printable recipe

Ingredients

  • 1.5 cup egg whites (I used egg white substitute)
  • 3 large eggs
  • 1.5 cups shredded, reduced-fat cheddar
  • 1.5 cups shredded, Mexican-blend cheese
  • .5 cup 1% milk
  • .5 cup all-purpose flour
  • 1 tsp baking powder
  • .5 tsp salt
  • 1 (16 oz) carton low-fat cottage cheese
  • cooking spray (I use my Misto)
  • 4 cups sliced zucchini
  • 1 medium baking potato, diced
  • 1 small Vidalia onion, diced
  • 1 medium green bell pepper, chopped
  • 1 handful button mushroom, sliced
  • .5 cup chopped fresh parsley

Directions 

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy.  Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese.  Heat a large pan over med-high heat and coat with cooking spray.  Add zucchini through mushrooms and saute 5 minutes.  Add vegetable mixture and parsley to egg mixture.  Pour mixture into 3qt. casserole dish coated with cooking spray.  Top with remaining cheeses.  Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes.  The casserole will be browned on top when ready.  Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!

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