Posts tagged ‘chili’

Simple Sprouts And Pomegrenate Salad With Citrus (Orange) Vinaigrette

Quick MealParty FoodLunch Box MealKid FriendlyFamily Meal

Bean sprouts tossed with pomegranate, celery, bell peppers (capsicum) and dressed in a citrus  vinaigrette makes for both an interesting salad and a filling for wraps. Sprouts do not have a very attractive taste but are abundant in vital nutrients, so it becomes tricky incorporating them into a healthy diet.  The citrus dressing provides a sweet and tangy dressing with a hint of cayenne pepper in the back ground to kick it up a notch.  And for all those brave hearts out there, using chili powder in the place of cayenne pepper may just be the right combination of sweet and spice.  This post also features an edible presentation tip that would work for all seasons.

Makes: 4 Salad servings
How long: 7 mins
Pots and pans: Bowl to mix salad.

4 cups of  ANY sprouts (rinsed, drained and completely devoid of moisture*)
1 cup of fresh pomegranate
1/2 cup of finely chopped celery
1/3 cup of finely chopped bell peppers (capsicum)
1 Orange
1/4 cup Orange juice
2 Tbsp Olive oil or any salad oil
1 tsp Cayenne pepper or chili powder
1 tsp Cumin powder
Salt as per taste

Sprout and pomogranate salad

How to make
Cut the orange into two halves.  Slice each half into thin slices.  Mix orange juice, chili powder (or cayenne pepper), cumin powder and a pinch of salt. Drizzle oil into this mixture while stirring vigorously with a beater (non- electric) or a fork. Gather the ingredients for the salad. Look up the MTS post on how to peel pomegranate if you are not familiar with the process.  Toss the sprouts with chopped celery, cilantro and bell peppers.  At the time of serving, toss the salad with just enough dressing to make the salad wet. Plate the orange slices near the rim of the serving platter and then place the salad in the center (as shown in the photo).

Note: The key to a well done salad is the balance in ingredients (texture) and taste.  Dressing being an integral part of a salad, add only a little bit at a time.  Toss the salad completely until it is wet and there is no dressing collected at the bottom of the bowl.  Serve additional dressing on the side.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
If you have left over of this salad, drain the salad and get rid of any excess moisture(dressing). Keep the drained salad in the fridge.  Wrap the salad in whole grain tortilla for a healthy snack or break fast next day.  Make sure the salad is devoid of any excess moisture.
Left over sprout salad can also be added to any stir-fry or a curry while cooking.
If you would like to use fresh squeezed orange juice  then place an orange in the microwave for 10 seconds.  This will help with softening the orange a little and help extracting all the juice.

Using this salad as a filling for wraps:
This salad can be mixed with roasted baby carrots or sauteed/roasted potatoes or cooked rice or rice noodles for a very filling wrap.


April 27, 2009 at 6:55 am Leave a comment

Cilantro lime grilled fish (with vegeterian option)

Quick MealToddler FoodParty FoodLunch Box MealKid FriendlyFamily Meal

Cilantro blended with ginger, garlic, lime juice and green chili pepper (jalapeno or similar) makes a healthy and flavorful marinade for fish fillets, mushrooms and more.  A light white fish like tilapia,  sole works wonderful for this recipe.  This recipe can easily tailored to vegetarians with portobello mushroom. This pan fried fish recipe when cooked in a non-stick or cast iron pan comes out like it was deep fried in oil, when in reality 1 Tsp of oil goes a long way for this recipe.

Coucous and Cilantro fish

Type of Food: Main dish/snack
Makes: 2 servings
Pots and pans: Blender, cast iron or non-stick griddle

1 lime juiced or 2 Tbsp lime juice
2 cups fresh cilantro
1 jalapeno pepper (or 1/2 if you prefer it mild)
3 pods of garlic
2″ inch piece of ginger
Substitute: 2 Tbsp of ginger and garlic paste
Salt as per taste
2 fillets of fish (Tilapia or any light white fish)
Substitute 2 portobello mushroom caps
2 Tbsp corn starch
1 tsp cooking oil (olive or vegetable)
2-4 lemon wedges for garnish

How to make
Marinate the fish with 1 tsp of lemon juice and salt for 10 minutes.  Grind to a smooth paste in a blender cilantro, jalapeno pepper, garlic, ginger and lime juice.  The key to smooth grinding is to make sure there is some liquid around the belnder blades.  So begin with lime juice in the blender. Drain the 1st marindae (salt+ lemon juice) off the fish and apply the ground paste evenly all over the fish.  Let it marinate for 15 minutes to 30 minutes in the refrigerator. Add corn starch  to the marinated fish to absorb the watery content oozed out of the fish.  This procedure will make the marinade thick and provide a nice crust on the fish. Heat a nonstick pan or a cast iron pan with 1 tsp oil.  Place the fish gently on the pan.  DO NOT MOVE it for at least one minute.  After 2 minutes turn the fish to cook on the other side.  Because of a bright green marinade this fish recipe does not have to turn brown in color, rather a slight tint of brown will suffice. Serve with a simple yet fun couscous recipe.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
You could always tweak the proportion of marinade ingredients to make it less sour, more garlicy or more spicy.

Serving ideas
This recipe can be serve on a bed of rice, with couscous, or with tortilla to make fish tacos with shredded lettuce and diced tomatoes.

February 9, 2009 at 12:00 am Leave a comment

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