Talapia fresh or frozen

Frozen Talapia that is individually frozen is great because you can take out only what you need, as you need it.

For this recipe I will say 4 Fillets just to make it simple.

2 T. olive oil in baking dish

Rinse and pat dry fish.  If they are frozen that is ok too.

Place fish in baking dish.

Brush olive oil on the top of the fish

Sprinkle:

Juice of one lime

Italian or Provencal herbs

Cajun seasoning  or salt, garlic powder and cayenne pepper powder

Fresh ground black pepper to taste

Variation: crushed fresh ginger mixed with the lime juice

Bake at 350 for  15 to 20 min or until juices turn a white color like clabbered milk.

Fresh Apple Cake

Last couple days I have been cooking. With the change of weather, nothing we ate in the winter seems appropriate. I looked on the net for summer dishes and went to the grocery store to get all the ingredients. When I got home…funny… it clouded up and started to turn cool again. Well, this was actually perfect, since a friend dropped by an apple cake recipe and I was just waiting for the weather to cool down so I could try it.

Oh Boy!! This is the best! Simply must try!! Now the recipe doesn’t call for an icing, but I like to glaze my tube cakes, so I just put some powdered sugar and milk together with a little almond and vanilla extract and poured it on the cake while still hot. Sprinkle hot cake with cinnamon sugar first and then pour on the glaze for an extra special treat if you like cinnamon!

 

Fresh Apple Cake

2 cups of sugar

1 1/2 cups. oil

3 eggs

3c. flour

1t. soda

1t. baking powder

1t. salt

1t. cinnamon

1t. nutmeg

1 cup chopped nuts- i used walnuts

1 cup chopped dates

3 cups granny smith apples chopped.

2 t. vanilla

 

Mix sugar and oil at high speed for one min. add eggs one at a time beating one minute each. mix dry ingredients to which dates have been added. add sugar mixture and fold in apples, nuts and vanilla.

Pour into greased and floured tube pan and bake 1 1/2 hours at 325 F.

Ice with glaze if desired.

Let cool for 15 min on a rack

 

Two Pasta Sauces

Have one or both!

Red Sauce

Ingredients:

1/4 cup olive oil
1/2 cup chopped fresh herbs (any combination, basil oregano thyme are my favorites)
2 cloves pounded garlic
one or two cans of chopped italian tomatoes
1 T. sugar or to taste
salt, pepper, cajun spice, crushed red pepper and parmesean cheese to taste

Directions:

stir fry galic and olive oil lightly, toss in your herbs and stir once to coat. Let sizzle a few seconds. throw in your tomatoes, stir, add spices and turn off heat when heated through. Toss with cooked pasta adding sauce to the pasta a little at a time. I do individual servings some throwing in extra red pepper and some with parmesean cheese.

 

Basil Sauce

Ingredients:

1 cup of fresh basil or combination of basil and oregano or basil and thyme (especially good)
1/4 cup olive oil or more to taste.
1/4 t. salt
1 clove garlic
Directions:

Whirl ingredients in food processor and freeze.
For Spagetti noodles: Take cooked noodles, drained well. Put 1T. olive oil in pan and heat throw in the basil and garlic puree. toss the noodles until coated. turn off heat. sprinke with parmesean cheese (fresh grated) add fresh ground black pepper and red crushed pepper if desired. For a nice twist add cajun spice to the dish! For using with bread. Thaw the mixture and add chopped tomatoes. For making pesto thaw the basil mixture adding chopped almonds or pine nuts and some sun dried tomatoes in the food processor.

 

Idea:  Use for pizza, pasta or bread.    You can make the basil sauce and freeze in 2T. amounts in freezer containers or bags. When you get ready to make pesto, or stir fry spagetti noodles or anything else you want to flavor with basil.

Wonderful and fresh!