Sue's Foodie Bytes
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:

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?

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:

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:

roasted eggplant with tomatoes and mint.

Makes a great appetizer ….. :)

gastrogirl:

garden tomato basil tart.
 lycopene rich healthy tart :)

gastrogirl:

garden tomato basil tart.

 lycopene rich healthy tart :)