BBQ Sardines

BBQ Sardines is very easy to make and a healthy meal choice!

First to clean the sardines, take a pair of scissors and insert at the anal opening and cut up to the gills. Then make a cross section cut towards both gills.  

Scoop out the insides.

It is good to eat small fish which are low in mercury.

Marinate in olive oil, lemon and salt and pepper.


Rich in minerals and vitamins, sardines give you loads of vitamin B12 great for the nervous system and energy; omega 3 oils which can prevent hypertension and Alzheimer's. AND MUCH MORE! Protein, tryptophan, Vit D, calcium, selenium, phosphorus, iron, zinc, potassium.........

Put on barbaque 4 minutes each side.
We cooked with the heads and tails for presentation.

We served with rice and salad. The rice dish had onion, garlic, spinach, yellow pepper, mushrooms, tomatoes, paprika, and curry powder cooked in stock. Saute the veges (garlic, onion and pepper) first and then add everything to rinsed brown basmati rice and simmer for 40 minutes. The salad was a simple lettuce, tomato, radish and cucumber  sprinkled with olive oil, balsamic vinegar and hemp seeds. YUMMY!

Tomato Bean Greek Soup

I got this recipe from my sister ... I did alter it a bit but here is the original recipe.  

I made it with some black beans as well which according to Dr. Oz helps fight fat.

Ingredients

1.5 Navy Beans

1 Tlb. Baking soda

6 cups of water ( or part stock to taste)

1 can crushed tomatoes

1/4 cup olive oil

1 of each chopped -celery, carrot, yellow onion

one whole potato

1 tsp ginger

1 tsp red chilli pepper flakes

1 bay leaf

Topping

1/4 cup feta cheese

lemon juice 

parsley

Soak beans overnight and then drain.  Add new water and soda and boil for 5 minutes till tender.  Drain and add 6 cups of water and then the chopped vegetables, tomatoes, whole potato, oil and spices. Boil for one hour. Add the feta, lemon and parsley on individual bowls and serve.

This soup is amazing! the flavours blend so well together.  The kicker is the feta, parsley and lemon topping!  And the subtle flavour of chilli and ginger and the yummy navy beans.

Wonton Soup

Before you make it, know that I usually use what I have. If you don't have all these sauces, make do with what you do have. They will be yummy no matter what.

Ingredients

Soup
2 C. mushrooms, assortment
1/2 cooking onion
4 cloves garlic
3 stalks of celery, chopped
1/2 pepper, yellow or green chopped
1/2 jalapeno pepper, chopped
carrots, in thin strips
6 C. chicken broth
1 tsp. sesame seed oil
hoisin sauce, fish sauce, soya sauce and pepper to taste

Directions for soup
Heat olive oil in pot. Saute garlic, celery and onions and then add peppers, carrots, and mushrooms. Add broth and simmer. Add pepper, hoisin, fish sauce, soya sauce and sesame oil to taste.

Add broccoli just before the soup is done.

Ingredients 
Wontons
30 wonton skins
1 egg, lightly beaten for wrapping

Filling
1 lb or 500 grams of lean ground pork
10 shrimp, peeled, deveined and chopped
1 Tbl. cornstarch
2 Tlb. soya sauce
1 Tlb. hoisin sauce
1 tsp. sesame oil
3 green onion, chopped
3 cloves garlic, minced
1 inch ginger, fresh and grated

Directions for wontons
Prepare the filling ingredients in a large bowl.  Mix well.

Keep wonton wrappers covered with a damp cloth.

Put a teaspoon of mixture in the middle of the wonton wrapper. Rub edges with egg.   Fold over in half corner to corner to make a triangle.  Press together to seal.

Fold both tips on the side towards the back.



And then fold the tip over the front
to cover all mixture.

Complete the wrapping of all the wontons.

In a large pot bring water to a boil.  Add wontons to the boiling water and cook for 2-3 minutes separating them so they don't stick until they rise.

Reheat soup and add wontons.
Serve immediately.

Top chopped basil and chopped green onions and hot sauce (if so desired).

Comfort tasty food.