Chorizo, Tomato, Spinach, Feta and Egg Bake
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- 1 chorizo, sliced
- 5-6 cherry tomatoes
- 1/5 cup chopped thyme and oregano
- 1 cup fresh baby spinach
- 1 tbsp olive oil
- Salt and pepper
- 1 egg
- 3/4 cup milk
- 1/4 cup crumbled feta
Whip together the egg and milk. Saute the rest of the ingredients in an oven-proof skillet (except the spinach and feta) until the sausage is mostly cooked, before adding the spinach. Once the spinach is wilted, add the egg mixture and cook for 1-2 minutes. Top with cheese, and place under the hot grill of an oven for 10 minutes or so, until golden.
Pistachio and Oregano Crusted Snapper with Quinoa Stuffed Pepper
I usually wouldn’t buy pre-packaged fish, but it looked fine so I went for it. Meh. Kind of a waste of an awesome recipe, but on fresh fish this would be killer. Oh, and maybe pan-seared instead of baked. Who needs health.
- 2 green peppers, lids sliced off and centers removed
- 1 cup quinoa
- 2 cups of water
- 1 punnet of grape or cherry tomatoes
- 1 portabello mushroom, diced
- 2 garlic cloves, chopped
- 3 tbsp fresh thyme
- Salt, pepper and olive oil
Boil quinoa in the water, stirring to make sure it doesn’t stick or burn. When finished, toss in everything but the peppers, seasoning with a bit of salt, pepper, and olive oil to taste. Fill the peppers (there will be leftovers), put the lids on, and bake for 30 minutes at 200C / 375F.
- 1/2 cup pistachios
- 1/4 cup oregano leaves
- Juice and zest of half a lemon
- Salt and pepper
- 2 garlic cloves
- 2 tbsp olive oil
- 2 big or 4 smaller pieces of snapper
In a food processor, grind up everything but the oil and fish. Don’t grind it to a pulp, just pulse. Use the oil to coat the fish, and then top with the nut mixture. Bake for 15 minutes, under the grill, at 200C / 375F. Or just fry it, it’ll taste better.
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Finger licking good !! Will go great with pita or tortilla chips.