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Recipes
Broiled Tilapia with Thai Coconut-Curry Sauce
By tonyglib
Weight Watcher Points per serving: 11 Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, an...
- 1 teaspoon dark sesame oil, divided
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1/2 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, divided
- 1 (14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 3 cups hot cooked basmati rice
- 4 lime wedges
Pork Tinga with Potatoes, Avocado and Fresh Cheese
By tonyglib
Serves 4 to 6 Recipe from Season 7 Mexico One Plate at a Time
- 1 tablespoon vegetable or olive oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ounces chorizo sausage, removed from its casing
- 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
- 1 large white onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles, en adobo, finely chopped
- 4 teaspoons chipotle canning sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried oregano, preferably Mexican
- Salt
- 1/2 About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
- 1 ripe avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas
Shrimp in Aguachile
By tonyglib
Serves 6 Recipe from Season 7 of Mexico - One Plate at a Time
- 1 1/4 cups fresh lime juice
- 1 to 2 fresh serrano chiles, stemmed
- Salt
- 1 pound large fresh shrimp, peeled and deveined
- 1 About 1 cup (loosely packed) cilantro leaves, for garnish
Polish Mistakes
By tonyglib
WW+ points: 8 per serving (prepared as is)
- 1 pound lean ground beef
- 1 pound sausage
- 1 teaspoon minced onion
- 1 pound processed cheese food, cubed
- 1 teaspoon dried oregano
- 1 1/2 tablespoons Worcestershire sauce
- 1 (1 pound) loaf cocktail rye bread
Corn Tortillas
By tonyglib
1. Mix dough. If using powdered masa harina, measure into bowl and add 1 cup plus 2 tablespoons hot tap water
- 1 3/4 cups powdered masa harina for tortillas (Maseca brand is widely available)
- OR 1 pound fresh-ground masa
Cheddar Cheese Bread with Serrano Chiles
By tonyglib
When I was coming up with this month’s recipes and decided on the Roasted Tomato Soup, what popped into my mind ...
- 1 package dry active yeast
- 1 cup warm water (between 105 to 115 degrees)
- 1/4 teaspoon sugar
- 2 large eggs plus 1 egg yolk for the egg wash
- 3 tablespoons olive oil (divided use)
- 3 3/4 cups all purpose flour plus extra bench flour
- 2 teaspoons salt
- 1 1/2 cups (5 ounces) shredded sharp cheddar cheese
- 2 to 3 serrano chiles, stemmed and finely diced
Frontera Tamale
By tonyglib
1. Prepare the cornhusks
- 1 8-ounce package dried cornhusks
- 10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
- 1 1/2 teaspoons baking powder
- 2 pounds (4 cups) fresh coarse-ground corn masa for tamales
- OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
- 1 to 1 1/2 cups chicken broth
- 2 1/2 to 3 cups Pork in Red Chile Filling or Chicken in Green Chile Filling
Kielbasa, Potato and Cabbage Soup
By tonyglib
Recipe courtesy Rachael Ray
- 2 tablespoons olive or vegetable oil
- 1 1/4 pounds (1 ring) kielbasa, 1-inch dice
- 1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
- 1 tablespoon paprika, 1 scant palmful
- 1/2 tablespoon coriander, half a palmful
- 1/2 teaspoon ground allspice
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, crushed
- 1 onion, chopped
- Salt and freshly ground black pepper
- 1/2 head savoy cabbage, chopped
- A few grates nutmeg
- 1 cup lager beer, room temp
- 4 cups chicken stock
- 2 cups tomato passata or puree
- 1/2 cup creme fraiche
- 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
- Handful fresh parsley leaves, chopped
- 1/2 lemon, juiced
Mexican Spiced Coffee
By tonyglib
Serves 8 Recipe from Season 6 Mexico - One Plate at a Time
- Spiced Sugar Syrup
- 4 1/2 ounces (roughly 1/2 9-ounce cones) piloncillo, roughly chopped,
- OR 1/2 cup plus 1 tablespoon dark brown sugar
- The finely chopped zest of 1 orange
- 1/4 teaspoon whole cloves
- One 3-inch piece of cinnamon stick
- 3/4 cup freshly ground coffee, preferably a fairly dark-roasted Mexican one
Chimichurri Sauce
By tonyglib
Original Recipe Yield 1 1/2 cups Servings Per Recipe: 8 Nutritional Information Amount Per Serving Calori...
- 1 bunch fresh parsley, chopped
- 8 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper