A Community and Forum For Aquaponic Gardeners
Now you got all these veggies and fish, what the heck are you gonna do with them? Please share recipes made with ingredients from your Aquaponic Garden.
Latest Activity: May 18, 2015
Ceviche is one of my favorite foods. Haven't tried it with fresh water fish, but since you (I) add lots of salt anyway, guess it doesn't really matter. Never tried it with the juices... we put ours on white rice. Sooo good!
I don't really like fish, but tried this recipe from Food Network and it was pretty tasty.
Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
Anyone in the Phoenix, Az area that would like to take on a new food project consisting of fish and veggies give me a shout.
Chi brah!!!! Thanks for letting me in!!!! If anyone has any recipe questions, I am more than willing to help. Been in and out of restaurants for almost 18 years now....... Man I am getting old! LOL
Caldo Verdeby John VillaRecipe adapted by Irene SaxServes 6 to 8
Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.—John Villa
convert Ingredients1/4 cup olive oil1 large Spanish onion, diced2 cloves garlic, thinly sliced10 ounces chouriço, diced6 medium potatoes, peeled and diced8 cups cold water1 pound kale or collard greens, cut into very fine julienneSalt and pepper to taste
Directions1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chouriço.
Get more deliciousness at Portuguese Kale Soup | Caldo Verde Recipe | Leite's Culinaria
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