Ingredients:
2 small ready-made pizza bases
8 thin slices mozzarella
8 – 10 prawns, peeled, deveined, tails intact
1 tbsp tomato paste
2 tsp capers
4 anchovy fillets, chopped (optional)
12 small black olives
1 garlic clove, finely slices
1 pickled jalapeno peppers, finely chopped (optional)
¼ small red onion, finely sliced
½ small red bed pepper, finely sliced
2 tbsp parmesan cheese, grated
1 tbsp fresh basil, chopped
Splash of olive oil

Directions:
Preheat the oven to 400°F.

Put the pizza bases on a large baking tray and spread with the tomato paste. Place the mozzarella slices on top and add the remaining ingredients to the two pizzas. Drizzle with a splash of olive oil, then cover with the grated parmesan cheese.

Bake for about 8 – 10 minutes or until the prawns are tender and heated through.

Sprinkle the chopped basil leaves on top and serve immediately.

Healthy Fish Chowder

Ingredients:

2 tbsp butter
1 onion, finely chopped
3 potatoes, diced
1 carrot, finely chopped
2 cups water
2 cups skim milk
1 lb fish fillets (fresh or frozen) – bones and skin removed
1 cup corn kernels
1 tsp salt
1/8 tsp freshly ground pepper
Fresh parsley chopped (optional)

Method:
Melt the butter in a large saucepan. Add the carrot, potatoes and onion and cook for about 5 minutes over medium heat. Pour 2 cups of water into the saucepan and simmer covered for about 20 minutes or until the vegetables are almost done cooking.

Add the milk, corn and fish and stir. Simmer for about 5 to 10 minutes longer until the fish is cooked through and starts to flake. Season with salt and pepper and add parsley. Serve with nice crusty bread!

Stir-Fry Prawn & Chicken Noodles

Ingredients:
5oz Singapore or Chow Mein noodles
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaohsing)
1 tsp caster sugar
2 tsp mild curry powder (or hot if you like)
1 ¼ cup Chicken stock
1 tbsp vegetable oil
1 garlic clove, crushed
½ tsp fresh ginger, grated
1 small red chili, seeded and chopped
1 chicken breast, thinly sliced
10oz Cooked medium prawns, peeled, deveined, tails intact
¼ cup Frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tbs fresh cilantro, chopped
Plus extra cilantro to serve

Directions:
Put the Asian noodles in a large bowl and cover with boiling water. Soak for about 2 minutes (or according to packet instructions) and drain.

In a small bowl, mix together soy sauce, rice wine, curry powder, sugar and stock.

In a wok heat the oil over high heat and stir-fry the crushed garlic, ginger and chili for about 1 minute. Then add the chicken pieces and stir-fry for a further 2 minutes. Add the prawns, peas, onion, noodles and soy mixture and stir-fry together for about 1 -2 minutes until heated through.

Stir in the egg very quickly, so that it breaks up and add the cilantro leaves.

Sprinkle with the remaining cilantro leaves and enjoy this delicious curry!

Serve with brown rice and enjoy all the flavors.

Definitely not the normal ingredients most of us carry in the house. Break out of the norm and try some new ingredients. I really enjoy eggplant and this recipe is a nice fresh taste.

Ingredients:
1 pound penne pasta
1/3 cup extra virgin olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley

Instructions:

1. Boil a large pot of salted water over high heat. Place pasta in boiling water and cook until pasta is tender, but still a little bit firm and then drain.

2. While cooking the pasta, cook the 1/3 cup extra virgin olive oil, garlic, 1/4 cup parsley, and red chili flakes in a large skillet over medium-high heat. Cook for 2 minutes stirring often.

3. Place the eggplant in the skillet and cook an additional 5 minutes. Remove from the pan and set aside.

4. Place the remaining 2 tablespoons of extra virgin olive oil into the skillet.

5. Now place the swordfish seasoned with salt and pepper in the same skillet and cook about 5 to 7 minutes.

6. Add the white wine and cook until almost evaporated. Remove from heat.

7. Combine all the ingredients, stir, and sprinkle with salt and fresh pepper to taste.

Here in the Pacific Northwest it’s salmon season! Yippee, hubby is out on the river having a great time with his friends and the kids and we get fresh fish any time he catches them. lol

I’m always looking for new ways to prepare it. Sometimes we just don’t want to grill again. So here is a slightly different way to prepare your salmon and get some veggies in the mix. One stop cooking is always appreciated.

Ingredients:
Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of fresh parsley
1/2 bay leaf
Salt to taste
1 cup dry white wine
Juice of half a lemon

Instructions:
1. Cut salmon into personal sized portions.

2. Place all ingredients in a large pan. Placing salmon on top of all the veggies.

3. Keep uncovered and bring to a rolling boil.

4. Turn stove down to simmer and let fish cook for 5 minutes.

5. Turn off the stove and allow fish to sit for 10 minutes.

6. Carefully place salmon on platter or plates and spoon out vegetables. Serve immediately.

So good for grilling fresh fish!

Ingredients:

1/4 cup of fresh lemon juice
1 tablespoon of grated lemon zest
2 tablespoons of chopped fresh dill weed
1/4 teaspoon of salt
3/4 cup of olive oil
1/2 teaspoon of dill weed

Instructions:

Combine all ingredients in a blender and mix well.  Poor dressing into cruet and chill for at least 1 hour prior to serving.

Use as a great fresh dressing on your salad or as a marinade for chicken and especially fish.

Ingredients:
3 tablespoons olive oil, preferably extra-virgin
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons dried rosemary, crushed
1 15-ounce can white beans (cannellini or Great Northern), drained and rinsed
2 plum tomatoes, chopped
1/3 cup chopped parsley, preferably Italian flat-leaf
1 12-ounce can (or two 6-ounce cans) solid white tuna in water,
drained and flaked