Peanut noodles

Ingredients:
8 oz. noodles of choice
2 Tbsp peanut butter
1.5 Tbsp tamari sauce
1.5 tsp sugar
2 tsp toasted sesame oil
1 tsp chilli crisp/oil, or more to taste
1 heaped tsp grated ginger (1/4 tsp ground)
1 clove garlic, finely chopped

Method:
Start cooking the noodles according to packet instructions.

While pasta cooks, combine all of your sauce ingredients in a medium sized bowl.

Add 1/3 c. pasta water and whisk all together.

Add in the cooked noodles and mix well until evenly coated.

Garnish with roasted peanuts and green onion.

I think I’ll add a dozen shrimp next time to make this a main course instead of a side dish.

View this post on Instagram

A post shared by CHERIE (@thrivingonplants)

Kitty’s Ceviche

Ceviche is a seriously however-you-like-it-best dish. I have been eating it in restaurants for about 15 years and they are never the same. Two friends have given me their family recipes and they are dramatically different. The thing that is consistent is that fish is cooked with acid for about an hour and other stuff is added to it. I have had some that was only sauced with the lime juice, some has had avocado blended into the lime to make it creamier and one friend adds mayo to it. This is what I have created for myself and I think these proportions are a decent starting place to tweak it how you like it best. Leave out what you don’t care for. Add more of what you love most. I used my kitchen scale to check amounts as I put it together.

8 oz tilapia in bite sized chunks

6 oz. lime juice to cover the fish

some onion. 1/3-1/2 c?

Mix together and refrigerate for 1 hour or more. Give it a stir a couple of times to be sure all the fish is limed. It’s ready when the fish is all opaque.

While that “cooks,” boil 6 oz shrimp for a couple of minutes until cooked through.

Cut up shrimp in bite sized pieces.

Add some cilantro leaves

6 oz. tomato

1 avocado, chunked or mashed.

half a seeded jalapeno, minced, I’ll probably use the whole thing next time.

little bit of bell pepper, slivered

S&P to taste

Drain the lime juice and stir it all together. I tried it with and without about a tablespoon of mayo and like it both ways.

Evelyn’s Family Ceviche

Tomato

Cilantro

Onion

Mayo

Shrimp

2 pounds flounder - skinless is easier

16-20 limes (or you can do lime juice)

Avocado

---

Tomato, cilantro, onion, and mayo are to your liking.

---

⁃ Start by squeezing the limes into a bowl

⁃ Chop some onion and throw it in the limes

⁃ Cut the flounder into at inch or so pieces

⁃ Place the flounder into the lime juice for about 45 minutes to an hour in the fridge

⁃ Meanwhile, you can get the shrimp and boil them for 5 minutes, and then cut them up, they will be added in at the end

⁃ Chop tomato and cilantro to add to the flounder once it’s done cooking

⁃ Once the flounder is done you can add the shrimp and begin to drain the lime juice

⁃ Add mayo to your liking and tomato and cilantro

Crab Imperial

2 Tbsp finely diced red bell pepper
2 Tbsp finely diced onion
1/2 + 1/4 cup mayonnaise
1 tsp prepared mustard
2 tsp Worcestershire sauce
1 egg, lightly beaten
1 tsp Old Bay seasoning
1 lb. crab
¼ cup grated Parmesan cheese

Combine everything except 1/4 c. mayo and the Parmesan cheese into a 1 qt. casserole dish. Mix mayo and Parmesan together to dab on top. Bake at 400ºF for 20 minutes or until a golden bubbly.  Serve with crusty bread or crackers.

Fish in Foil

In foil (or parchment paper) pouches, wrap:
2 servings fish
1/2 Tbsp fresh lemon juice
1 tsp hot sauce
2 tsp minced garlic
S&P to taste
2 Tbsp butter, sliced thin and laid on top of the fish
fresh asparagus

Use fresh chopped parsley or cilantro for garnish

Bake at 425ºF for as long as is appropriate for the fish. Mahi needed 12 minutes.  Something thinner, like tilapia, will probably get 9.

https://www.eatwell101.com/baked-salmon-asparagus-foil-packs-recipe

Katie’s Shrimp Salad

2 cups uncooked macaroni
1 cup cooked tiny frozen shrimp
1/2 to 1 cup diced celery
1/4 cup dill pickle relish
1/2 cup green onions, diced
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon of horseradish
2 tablespoon of lemon juice

Cook macaroni according to box.

If using frozen shrimp, put into strainer and pour the macaroni over the shrimp. Cool quickly with water and ice, drain well.

Mix the mayonnaise, sour cream, horseradish, lemon juice.

Add to macaroni along with the celery.

Season with salt, pepper.

Fish Piccata

8 oz Feesh, white, flaky and thin, usually flounder, tilapia, or sole or mahi 1″ thick-ish. (This probably translates decently to pounded chicken)
2 tablespoons all-purpose flour (enough to coat the fish. Who measures that?)
2 tablespoons olive oil (again, who measures this?)
enough dry white wine to deglaze the pan, 1/4 cup? ish? (I usually cook with Pinot grigio)
2 tablespoons fresh lemon juice (I have quit measuring.  I use the juice of one lemon.)
1 tablespoon drained capers, chopped (or mashed.  I just use a cream soup spoon to measure and mash and am happy.)
2 tablespoons butter

S&P the fish, dredge in flour. Heat oil in a large pan over medium heat until you feel it when you hold your hand a couple of inches above the pan. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes when tested with a fork. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Serve over pasta or polenta.

If you want to serve it over pasta, add 0.5 c broth to the end and let it get bubbly. We were happy with polenta.

I time cooking the fish because I don’t feel confident without a timer.

Hugo’s Ceviche

Hugo was born in Peru. So, I’m trusting this to be authentic.

“I use tilapia or flounder or grouper. You cut fish in cubes the lemon lime and the amount of fish in bowl should be same level. It should sit in lemon juice for at least an hour. Add an onion Vidalia in half wedges. Fresh cilantro only the leaves. Add habañeros or jalapeños to taste. Half teaspoon salt half teaspoon pepper. Let it sit til meat turns white and chunky. Can add banana peppers and cooked shrimp to taste. Mussels and [squid] pulp to taste too. The last two precooked.”

Crab Rangoon Dip

1 cups crab meat
8 oz. cream cheese
1/4 cup sour cream
2 green onions, chopped
3/4 tsp. Worcestershire sauce
1 Tbsp powdered sugar
1/4 tsp garlic powder
1/4 tsp lemon juice

Allow cream cheese to soften. Blend in onions and crab meat. Add sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice. Bake for 30 mins at 350ºF. Serve hot with chips or fried wontons.

Crab cakes

Transcribing this from one of those annoying FB videos.

Combine:
1 lb. crab meat,
1/2 c. onions, sauteed in olive oil.  (Half an onion)
3 Tbsp  almond flour,
1/4 c egg whites, (why not 1 or 2 eggs?)
2 Tbsp avocado mayo,
1 tsp coconut aminos,
1 tsp dry mustard (it said “yellow mustard” but looked dry.)
1 Tbsp dried parsley,
1 Tbsp Old Bay.

Make 8 patties and fry in olive oil.

I’ll tweak this after I give it a try.