Prep Time: 35 minutos
3 T Olive oil
½ cup onions. chopped
2 leeks, finely chopped (only white parts)
2 cups fennel, thinly sliced
5 garlic cloves, minced
4 tomatos, small dice
2 bay leaves
1 T orange zest
¼ cup tomato paste
5-6 cups fish or shrimp stock
4 lbs (8 cups) fresh white fish (firm flesh) such as: red snapper, striped bass, porgy, grouper, shrimp, mussels, scallops
Salt and pepper to taste
¼ cup of fresh parsley, roughly chopped
Heat olive oil in a large 6-8 Qt pot over moderate heat.
Sautee the onions and leeks until tender, about 3 minutes.
Add the fennel and garlic and cook for 3 more minutes.
Add the tomatoes, bay leaves, and orange zest and cook for 2 more minutes.
Add the tomato paste and cook for 1 more minute.
Add the fish stock and bring soup to a boil.
Add the fish and shellfish and bring the soup to a boil again.
Lower the heat to medium and cook the stew until the fish is fully cooked, about 5 minutes.
Season with salt and pepper to taste. Serve in soup bowls with fresh parsley.
Prep Time: 10 minutes
The easiest, fastest, and freshest salad/appetizer. You can also shave beets, radishes, or carrots with a mandolin or peeler and follow the same steps.
3 large zucchini
Juice of 2 lemons
½ cup extra virgin olive oil
¼ cup of shaved parmesan cheese
1 T red pepper flakes
Salt and pepper to taste
fresh basil leaves
Wash and scrub zucchini very well. Using a peeler, start peeling each zucchini lengthwise (getting rid of the first layer that you peel off) onto each plate, until you have enough zucchini strips (about 10 strips per plate).
Pour lemon juice over the zucchini making sure each plate has enough juice. Follow with the olive oil and parmesan cheese.
Finish dish by sprinkling red pepper flakes, salt and pepper, and the fresh basil.
Chocolate Espresso Mini Cakes with Orange Preserves
Yield:12 mini cakes
Prep time: 1 hour
Cooling time: 1 hour
The perfect decadent chocolate cake!
12 oz semi sweet dark chocolate (72%),chopped
4 oz unsweetened chocolate, chopped
1 lb butter
2 Tbsp espresso powder
1 cup brown sugar
3 Tbsp orange zest
8 beaten eggs
1 tsp salt
½ cup orange preserves
Pre heat oven to 350ºF, grease and flour a 12 cup muffin pan.
In a medium pan, melt the dark and unsweetened chocolate with the butter, the espresso powder, sugar, and the orange zest over medium heat.
Stir until you get a smooth and even consistency. Let cool for 10 minutes.
Add the eggs and salt to the cool chocolate mixture and stir well with a wooden spoon. Pour the batter on the pre greased 12 cup muffin pan and bake in a ***water bath (bain marie) for 30 minutes, or until you insert a toothpick in one of the mini cakes and it comes out clean.
Remove from the oven, let cool, and refrigerate for about 1 hour.
Un mold the mini cakes and serve with 1 Tbsp of orange preserves on top.
Lemon Berry Pepita Cake (GF)
Prep Time: 10 minutes Baking Time: 45 minutes
The easiest, fastest, and most delicious Gluten Free cake!
¾ cup coconut oil, melted (plus additional for greasing pan)
1 large lemon
1 cup Gluten Free flour (Arrowhead Mills is great!)
1 tsp salt
4 large eggs
¾ cups sugar plus 1 ½ Tbsp
1 cup berries, mixed (blueberries, raspberries, blackberries)
½ cup pepitas, coarsely chopped
Put oven rack in middle position and pre heat oven to 350ºF. Grease a 9” springform pan and line bottom with parchment paper.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour and salt. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
In a medium bowl, beat together eggs and sugar (¾ cup) with a fork or egg beater, about 1 minute. Add coconut oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Transfer batter to springform pan and gently tap against work surface once or twice to release any air bubbles. Sprinkle top evenly with berries and pepitas and remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
I love to eat it warm!!! You can serve with greek yogurt!