Garlic Parmesan Cannellini Beans

I've seen a couple of different recipes for this type of dish, so I mixed and matched to come up with my favorite version. You can add and subtract spices and veggies as you see fit. This recipe whips up in a flash and makes for a light but filling meal.

Garlic Parmesan Cannellini Beans

Ingredients

6 to 8 garlic cloves, minced
Extra virgin olive oil
4 15-ounce cans cannellini beans, drained
1 cup cherry tomatoes, halved, or chopped tomatoes
Kosher salt and black pepper
1 teaspoon paprika

1/2 teaspoon coriander
1/2 teaspoon cumin

1/2 teaspoon onion powder
3/4 cup chopped fresh parsley

1/2 cup chopped baby spinach
1/4 to 1/3 cup shaved Parmesan cheese
1/4 cup grated Pecorino Romano
Juice of half a lemon

Directions

In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.

Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes).

Stir in the spinach, parsley, cheese, and lemon juice.

Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.



Original link:

https://www.themediterraneandish.com/white-beans-recipe/

Asian Tuna with Wasabi Aioli

 This recipe tastes much fancier than it is.  You can also grill the tuna steaks instead of broiling them if you prefer.

Asian Tuna with Wasabi Aioli

Ingredients

2 lb tuna steaks, 3/4 to 1 inch thick

1/2 cup vegetable oil

1/3 cup soy sauce

2 tbsp packed brown sugar

2 tsp sesame oil

2 tsp grated gingerroot

2 cloves garlic finely chopped

2 tsp toasted sesame seed

Directions

If tuna steaks are large, cut into 8 serving pieces. In a shallow glass or plastic dish or resealable ziploc bag, mix oil, soy sauce, sugar, sesame oil, ginger, and garlic. Add tuna and coat with marinade. Cover/seal and refrigerate, turning once, at least 2 hours but no longer than 4 hours.

Set oven to broil. Remove tuna from marinade. Place tuna on rack in broiler pan. Broil 4 to 6 inches from heat for 10 to 15 minutes, brushing 2-3 times with marinade, and turning once, until tuna flakes easily with fork.  Discard any remaining marinade. Sprinkle with sesame seed. Serve with aioli (below).

Wasabi aioli

1/2 cup mayonnaise

1 tsp wasabi powder or prepared horseradish

Mix, cover, and refrigerate until serving

Directions

Oven-Fried Fish

I love this recipe.  It is super easy and very delicious.  Today I was able to roast asparagus in the oven at the same time and it turned out amazing.

Oven-Fried Fish

Ingredients

1 lb cod, haddock or other medium-firm fish fillets, about 3/4 inch thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons butter, melted

Directions

Move oven rack to position slightly above middle of oven. Heat oven to 500°F.

Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture.

Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.




Original link:

https://www.bettycrocker.com/recipes/oven-fried-fish/8a46ddd0-6dd4-46cb-b020-b47912871dd0