Main Dishes

This recipe is so quick and easy to make. Your salad or steamed vegetables may take longer to prepare! Light, healthy & delicious! Watch me make it here.


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Easy Sole Fillets

Prep Time: 4 minutes

Cook Time: 3 minutes

Category: Entree

1-2 servings

Easy Sole Fillets

Ingredients

  • 2 boneless, sole fillets
  • 1 sprig of fresh thyme
  • black pepper to taste
  • 1/4- 1/2 tsp Old Bay seasoning or all-purpose seasoning of your choice.
  • 2-3 tbsp white wine, apple juice or *apple cider
  • 1 pat of butter/.5-1 tsp
  • 1 tbsp chopped chives or green onions
  • wedge of lemon or lime

Instructions

  1. Clean & pat dry your sole fillets.
  2. Add the seasonings & herbs. Patting gently, so both sides of the fillet are covered.
  3. At this point you can refrigerate the fillets for up to 1 hour.
  4. Or cook them right away. Just make sure they are not ice cold.
  5. Have your wine & butter at room temperature ready to add at the end of the recipe.
  6. Chop your chives & set aside as well.
  7. In a large skillet heat 1 tsp of cooking oil or butter, on medium-high heat.
  8. When the pan is hot add the fillets, cooking for 1-1.5 minutes per side.
  9. Remove from the pan. Keep warm on a clean plate.
  10. At the same temperature, add the wine, then the butter. Reduce to about half of the liquid.
  11. Add the chives, stirring for 30-45 seconds.
  12. Pour over the sole & serve with a wedge of lime or lemon.

Notes

*Apple cider not apple cider vinegar.

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http://nadiadonella.com/2017/08/02/easy-sole-fillets-recipe/

Some items found online:

Old Bay Seasoning, 680 Gram
Splendor Garden Organic Peppercorn Black, 454gm

(This post is not sponsored but it does contain affiliate links.)

Previous recipe, Quick & Easy Homemade Biscuits - Vegetarian

Till next time,

Nadia

I love Chuck Chili. Meat & plenty of flavour! This is not a quick recipe but I promise the results are worth the wait! No beans or sweet peppers in this version. Does your chilli have to have beans or ground meat? Drop your thoughts in the comment section. Watch me make it here.

Previous: Easy Quinoa with Turmeric video & recipe.

Chuck Chili

Prep Time: 8 hours

Cook Time: 2 hours, 30 minutes

4-6 servings

Chuck Chili

Ingredients

  • 1-1.5lbs of beef chuck/roast, cut into 1.5 inch pieces
  • 1.5-2 cups beef/chicken/vegetable broth or water
  • 1 medium onion chopped
  • 3-4 garlic cloves, crushed or sliced
  • 1 ancho chili, rehydrated
  • 1/2 tsp chili flakes/unsalted chili powder you can add more throughout the cooking process
  • 1/2 tsp black pepper
  • 2 tsp salt or less or omit
  • 1 can whole or crushed tomatoes
  • 1/2 tsp cinnamon
  • 1-2 tsp ground cumin
  • 1-2 tsp dried oregano
  • 1 bay leaf
  • 1-2 tsp dries cilantro or fresh
  • 1/2-1 tsp dried parsley or fresh
  • 1 oz dark chocolate
  • pinch of sugar or omit
  • 1-2 tbsp of grapeseed or any high heat cooking oil

Instructions

  1. *Wash, dry & cut your beef into 1.5 inch pieces.
  2. In a clean bowl add garlic, 1/2 of the onion, 1 tsp cumin, 1/2 tsp chili flakes, black pepper. Mix well, cover & leave in fridge for at least 8 hours. Up to 24 hours.
  3. Take the meat out of the fridge about an hour before cooking.
  4. You can soak your ancho chili overnight or several hours before cooking.
  5. Put the chili in a heat proof container, pouring hot water over the chili. I cover with plastic wrap to keep the heat in longer. After a few hours, drain the water and chop or puree your chili. I left the seeds in, you do not have to.
  6. Heat 1 tbsp of oil in a large skillet or pot, on medium-high heat. You may not need the other tbsp of oil.
  7. Brown the meat until the pieces are brown & crispy on each side. You will have to do a few batches. Do not overcrowd the pan. If you do the meat will just steam, not brown.
  8. Set the meat to the side when you are finished.
  9. To the same skillet/pot add the garlic & onions that the meat was marinating in along with the rest of the onion. Saute for 4-5 minutes.
  10. Add the bay leaf, the ancho chili & the other tsp of cumin. Cook for 4-5 minutes stirring occasionally.
  11. If you are using a pan, transfer to a larger pot.
  12. Add the sauteed vegetables. Deglaze the pan or pot with a couple tbsp of hot water.
  13. Add the tomatoes. You can keep the tomatoes whole for a chunkier chili or puree the tomatoes.
  14. Add the beef with all of the collected juice.
  15. Add the cilantro,oregano, dark chocolate and broth/water. You want enough liquid to just cover the meat. I also added one tsp of sugar, this is optional, of course.
  16. Add the salt, if using. Stir, cover & bring the chili to a boil. Then down to a low simmer, covered.
  17. Check your chili every 1/2 hour or so. Making sure that the liquid is not evaporating too quickly, or that the chili is not boiling. You want a low simmer.
  18. Along with a meat tenderness check, I am always adjusting the flavour, almost to the end. A little bit of this or that. Favour for your own taste & desired heat level.
  19. The chili will take between 2.5 to 3 hours to cook.
  20. Remove the bay leaf before serving.

Notes

*By wash I mean at the very least, rinse the beef very well with cold water. I wash by rinsing the meat & then soaking it in cold water with salt, vinegar/lemon or lime juice, for at least several hours. Keep refrigerated. Then rinsing very well to remove the salt & vinegar/lemon or lime juice.

Keep the broth/water hot, so it does not slow down the cooking process.

Depending on my mod & what is in my cupboard/fridge I sometimes replace some of the liquid with a strong, dark beer. Sometimes I add a cup of brewed coffee to replace some of the liquid. These additions change the flavouring in equally delicious ways!

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2017/03/02/chuck-chili/

Some ingredients that I use, online:

Mccormick Gourmet Ancho Chili Powder, 50 Gram, An option if you cannot find the whole ancho chilli.
Frontier Natural Products Coop Bulk Chili Peppers, Red Pepper Flakes Organic Pouch, French/English, 27-Gram
Certified Organic Gourmet Ceylon Black Peppercorns 80g
Club House Organic Ground Cinnamon 40g
Club House Organic Ground Cumin 40g
Club House Organic Oregano Leaves 11g
Club House Bay Leaves, 13 Gram

Ebates.caUse my referral link, below, to earn back money while you shop! Every bit counts!

(This post is not sponsored.)

Till next time,

Nadia