Red Snapper with quinoa pilaf and zucchini

1 pound of red snapper, skin on
1 lemon
olive oil
s&p
3 zucchini, sliced
grape tomatoes, cut in half
1 cup quinoa
6 baby carrots minced
2 onions minced (1 onion for snapper, 1 for quinoa)
1 clove of garlic sliced
2 cups chicken or vegetable broth

First saute the zucchini with some olive oil, the garlic salt and pepper. Turn heat to low and set aside. In a medium pot on high heat add minced carrots and onions. Saute until carrots and onions soften. Add 1 cup of quinoa and stir for a minute or so to get toasted. Add the broth and bring to a boil. Turn to low and simmer with lid on for 15-20 minutes or until liquid absorbed.

In a grill pan or large saute pan on high heat add some olive oil. Season the red snapper wtih salt and pepper. Place skin side down first. Give pan a quick shake so the skin doesn't stick. Squeeze some lemon on top. Cook about 4-5 minutes and carefully turn over. Squeeze some more lemon and toss tomatoes and onions in pan. Cook another 4-5 minutes or until fish no longer translucent on medium heat. If you have some white wine around the house pour a little in the pan to remove the brown bits and makes a little sauce. Otherwise squeeze some more lemon.

Black bean soup

I used to order black bean soup every time I went to a Mexican restaurant. I can't do it anymore. The soups are never as good as mine. I don't know what it is, but the flavor is always so bland.

My recipe is so easy and simple. This soup could be served by itself or with some tortilla chips.

Olive oil
3 cans of black beans, drained and rinsed
1 medium onion, small dice
1 jalepeno, seeded and small dice
1 clove of garlic, minced
1/2 tsp dried oregano
1 Tbs red wine vinegar
pinch of red pepper flakes
1, 32 oz can of chicken broth or vegetable broth
S&P to taste

In a medium soup pot on medium high heat saute onions, garlic and jalepeno with oil until soft. Add the beans. Stir. Add the rest of the ingredients and bring to a boil and then reduce to a simmer. Simmer 15-45 minutes. Puree and serve. If you like the texture of the beans reserve a cup and add back to soup after puree.

Leftovers

I had big plans to make a turkey soup with the bones and meat Thanksgiving night. I didn't plan on getting home the previous night at 1am. My sone waking up at 230am. And getting about 4 hours sleep. The bones went in the trash and I came up with a better idea. This was lunch on Friday when my son was sleeping, hence the cheese.

Turkey Quesadillas

leftover turkey meat
shredded cheese, I use the Mexican blend
1 thinly sliced onion
1 bell pepper, thinly sliced
2 avocados, chopped
1 jar of favorite salsa, we love the Whole Foods 365 brand
4 whole wheat low carb wraps, found in the taco section of store
olive oil for heating the pan

I first sauteed the onion and pepper until slightly carmelized. Then set aside. I used the microwave to warm up the turkey meat.

Any fry pan will do, but I put our grill pan on medium heat and drizzled the oil to coat. Take 1 wheat wrap and spread out the warmed turkey meat, vegetable mixture and cheese on top. Place another wheat wrap on top. Repeat. Carefully put quesadilla in pan. Turn over when you can see some color on the wrap. If you want to turn the stove to low you can place another pan over the quesadilla to help cook though it won't be as crispy on the edges.

Serve with avocadoes and salsa

Thanksgiving update

The turkey was done on the early side. I freaked, but everything was delicious. Knowing I was planning my meal around a 2 year I didn't expect him to try everything. That would be asking a lot. I just didn't plan for him to only eat chocolate cake for the entire day. The bright side was that he really liked the cake and I gave him a piece every night for a week! The only thing I will try differently is the gravy. It was fine, but a little too salty and I had followed the process of Alton Brown and added wine (something I don't normally do). My gravy doesn't need it and next year I will pass.

My mashed potatoes with soy milk and margarine need some help and will have to be tested before next year.

Anyway it was a success and I look forward to many more Thanksgivings.