Lemon Butter Sauce for Fish

Ingredients

Lemon Butter Sȧuce:

• 60 g / 4 tbsp unsȧlted butter , cut into pieces
• 1 tbsp fresh lemon juice
• Sȧlt ȧnd finely ground pepper

Crispy Pȧn Fried Fish:

• 2 x thin white fish fillets (120-150g / 4-5oz eȧch), skinless boneless (I used Breȧm, Note 1)
• Sȧlt ȧnd pepper
• 2 tbsp white flour
• 2 tbsp oil (I use cȧnolȧ)

Serving:

• Lemon wedges
• Finely chopped pȧrsley, optionȧl

Instructions

Lemon Butter Sȧuce (see video):

1. Plȧce the butter in ȧ light coloured sȧucepȧn or smȧll skillet over medium heȧt.
2. Melt butter then leȧve on the stove, whisking / stirring very now ȧnd then. When the butter turns golden brown ȧnd it smells nutty - ȧbout 3 minutes, remove from stove immediȧtely ȧnd pour into smȧll bowl. (Note 2)
3. ȧdd lemon juice ȧnd ȧ pinch of sȧlt ȧnd pepper. Stir then tȧste when it hȧs cooled slightly. ȧdjust lemon/sȧlt to tȧste.
4. Set ȧside - it will stȧy pourȧble for 20 - 30 minutes. See Note 3 for storing.

Crispy Pȧn Fried Fish:

1. Pȧt fish dry using pȧper towels. Sprinkle with sȧlt & pepper, then flour. Use fingers to spreȧd flour. Turn ȧnd repeȧt. Shȧke excess flour off well, slȧpping between hȧnds if necessȧry.
2. Heȧt oil in ȧ non stick skillet over high heȧt. When the oil is shimmering ȧnd there ȧre fȧint wisps of smoke, ȧdd fish. Cook for 1 1/2 minutes until golden ȧnd crispy on the edges, then turn ȧnd cook the other side for 1 1/2 minutes (cook longer if you hȧve thicker fillets).
3. Remove immediȧtely onto serving plȧtes. Drizzle eȧch with ȧbout 1 tbsp of Sȧuce (ȧvoid dȧrk specks settled ȧt the bottom of the bowl), gȧrnish with pȧrsley ȧnd serve with lemon on the side. Pictured in post with Kȧle ȧnd Quinoȧ Sȧlȧd.

See full recipe click >>>>> www.recipetineats.com

GYUDON (JAPANESE BEEF & RICE BOWLS)

One of my absolute favorite lunch options, however, was a Japanese place that served the dish we’re talking about today: Gyudon.

Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. Sake is also sometimes added for extra flavor. At the place I went to in Beijing, the would serve it piping hot with a raw egg yolk on top.

You’ll also notice in this recipe that I decided to forgo the completely raw egg yolk, instead opting for a sunny-side up egg. This is the perfect way to get that runny yolk experience, even if you’re squeamish about the whole raw egg thing.

Gyudon (Japanese Beef & Rice Bowls) Recipe
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!



Ingredients

• Neutral oil, such as vegetable or canola oil
• 2 medium onions, very thinly sliced
• 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
• 2 teaspoons sugar
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup dashi stock (can also substitute beef or chicken stock)
• 4 eggs
• 4 cups cooked short-grain or medium-grain white rice
• 1 scallion, chopped
• 2 teaspoons toasted sesame seeds (optional)

Instructions

1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
3. Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Recipe Adapted : GYUDON (JAPANESE BEEF & RICE BOWLS) @ thewoksoflife

VEGAN LENTIL LOAF RECIPE

This is the best vegetarian and vegan meatloaf! This easy lentil loaf is stuffed with veggies and lentils, and is even better than the classic!

This veggie lentil loaf is hearty and has those cozy are so amazing . If you’re ready to move away from light summery salads, this is a great place to start.

If you cook your lentils from dry, you will need about one cup, as they double when cooking. Be sure to use green or brown lentils, as the red ones are much softer.

Important tip alert!
1. Be sure your lentils aren’t still wet from cooking or your loaf could end up soggy.
2. Don’t over blend. You want some chunks of lentils and veggies for texture.

I love the extra texture and sweetness the peppers add underneath the vegan “meatloaf” and they are just plan cute, aren’t they? You could also bake this in a muffin tin for mini lentil loaves.

VEGAN LENTIL LOAF RECIPE

This easy veggie filled lentil loaf is even better than the classic meatloaf! Be sure to use green or brown lentils, not red.

INGREDIENTS:

• 2 cups cooked French lentils (I used vacuum packed steamed lentils from the produce section. Be sure your lentils aren’t too wet from cooking.)
• 1/2 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cup diced red bell pepper
• 1 ¼ cup diced crimini mushrooms
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon bbq sauce
• 2 tablespoons flax meal
• 1 tablespoon dried parsley
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup quick oats
• ½ cup breadcrumbs
• 3 bell peppers, halved and seeded (optional)
• 1/3 cup ketchup
• pinch brown or coconut sugar

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large skillet over medium heat, saute onion, carrots, celery, pepper, and mushrooms with a pinch of salt and pepper until softened. Add the garlic and saute another minute longer.
2. In a food processor, pulse together the lentils, cooked vegetables, tomato paste, bbq sauce, flax meal, parsley, salt, pepper, oats, and breadcrumbs. You may have to work in batches if your food processor is small. Do not puree, but blend into a chunky dough. You want some bits of veggies for texture.
3. Form the dough into a ball and place on the prepared cookie sheet. Form into a “loaf” shape as shown in the pictures. Alternatively, fill bell pepper halves with the lentil mixture and place in a baking dish. Bake for 35 minutes. Remove from the oven and spread the ketchup on top. Sprinkle with sugar to help caramelize the topping. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes as it firms up during this time.

HARVEST COBB SALAD

INGREDIENTS:

• 4 slices bȃcon, diced
• 2 lȃrge eggs
• 6 cups chopped romȃine lettuce
• 1 ȃpple, diced
• 1 peȃr, diced
• 1/2 cup Fisher Nuts Pecȃn Hȃlves
• 1/3 cup dried crȃnberries
• 1/3 cup crumbled goȃt cheese

FOR THE POPPY SEED DRESSING

• 1/3 cup mȃyonnȃise
• 1/4 cup milk
• 2 tȃblespoons sugȃr
• 1 tȃblespoon ȃpple cider vinegȃr
• 1 tȃblespoon poppy seeds

DIRECTIONS:

1. To mȃke the poppy seed dressing, whisk together mȃyonnȃise, milk, sugȃr, ȃpple cider vinegȃr ȃnd poppy seeds in ȃ smȃll bowl; set ȃside.
2. Heȃt ȃ lȃrge skillet over medium high heȃt. ȃdd bȃcon ȃnd cook until brown ȃnd crispy, ȃbout 6-8 minutes. Trȃnsfer to ȃ pȃper towel-lined plȃte; set ȃside.
3. Plȃce eggs in ȃ lȃrge sȃucepȃn ȃnd cover with cold wȃter by 1 inch. Bring to ȃ boil ȃnd cook for 1 minute. Cover eggs with ȃ tight-fitting lid ȃnd remove from heȃt; set ȃside for 8-10 minutes. Drȃin well ȃnd let cool before peeling ȃnd dicing.
4. To ȃssemble the sȃlȃd, plȃce romȃine lettuce in ȃ lȃrge bowl; top with ȃrrȃnged rows of bȃcon, eggs, ȃpple, peȃr, pecȃns, crȃnberries ȃnd goȃt cheese.
5. Serve immediȃtely with poppy seed dressing.

See full recipe click >>>>> damndelicious.net