gastrogirl:

creamy, spicy avocado salsa.

sporkme:

Chorizo, Tomato, Spinach, Feta and Egg Bake

Just another friendly reminder to VOTE in the pedestrian.tv Blogster Awards if you love the photos and recipes on this blog!

Ingredients:

• 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.

sporkme:

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.

Ingredients (peppers):

• 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.

Ingredients (fish):

• 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.

If you haven’t yet, it’d be swell if you could take a minute and vote for my blog for the pedestrian.tv Blogster Awards.  Pretty please?

gastrogirl:

restaurant style queso dip.

 Finger licking good !!  Will go great with pita or tortilla chips.

gastrogirl:

roasted eggplant with tomatoes and mint.

Makes a great appetizer ….. :)

gastrogirl:

garden tomato basil tart.

 lycopene rich healthy tart :)