My Christmas plan

Yes it is going to be hell on earth to follow
but a MUST is a MUST !

Everyone else is planning on a yummy Chinese Christmas(lol that is what you get when your half Chinese) New Year's Eve
Then I will go to mother in law on Christmas day....yummy Calamari and tasty deserts will try and be the ruin of me !!!Pasta will tempt me..Mozzarella,...I'll keep to the
Italian cold cuts and salad ..I guess...sigh

But for New Year's Eve..when everyone is eating Chinese
-roasted Chestnuts

Moroccan Cod with Chickpeas

* 1 (28 oz.) can unsalted whole plum tomatoes
* 1 medium onion, halved and cut lengthwise into 1/2 inch crescents
* 2 garlic cloves, chopped
* 1 tsp. ground cumin
* 1 tsp. ground sweet paprika
* 1/2 tsp. ground ginger
* 1/2 cup chopped cilantro leaved
* 1/4 cup chopped flat-leaf parsley
* 1/2 tsp. salt
* Ground black pepper, to taste
* 3/4 pound cod or scrod, cut into 8 pieces
* 1 (15 oz.) can chickpeas, rinsed and drained

One at a time, take tomatoes from can. Holding each over medium, deep skillet, crush tomatoes by hand, letting flesh squeeze through fingers into pan. Reserve 1/4 cup liquid remaining in can.Add onion, garlic, cumin, paprika and ginger to pan. Over medium-high heat, bring tomatoes to simmer, stirring to combine all ingredients. Mix in cilantro, parsley, salt and generous pinch of pepper. Cover, and simmer sauce over medium-low heat until tomatoes are soft, 15 minutes.Add the fish and chickpeas, pushing into sauce. If sauce seems dry, pour 1/4 cup of reserved canned tomato juices. Cover, and simmer gently until fish is opaque white in center and flakes easily, and chickpeas are heated through, 12-15 minutes. Serve immediately.




****************************OR**************************************


Salmon en Papillote

10 ounces mixed Asian greens, such as bok choy and Chinese cabbage, chopped
4 5 oz skinless salmon steaks
Grated zest and juice of 1/2 small orange
3 tablespoons shredded fresh basil
2 garlic cloves, finely chopped
1/2 cup dry white wine or 1/2 cup vegetable broth
1 tablespoon olive oil
1/2 medium-sized bulb of fennel, thinly sliced
1 carrot, cut into thin strips

1. Preheat the oven to 475°F. Cut out 4 12-inch squares of foil or baking parchment. Arrange a quarter of the chopped Asian greens in the middle of each foil or paper square. Top with a fish steak, and sprinkle with the orange zest and juice, basil, garlic, white wine/broth, olive oil, fennel, carrot, and salt and pepper to taste. Fold over the foil or paper to form a packet, leaving a little air inside so the ingredients can steam, and twist the edges to seal. Put the packets on a baking sheet.

2. Put the fish packets into the oven and bake for 10 minutes. Open 1 of the parcels to check that the fish is cooked and will flake easily.

****************************OR**************************************

Ginger Glazed Mahi Mahi

Ingredients:
3 tablespoons honey
3 tablespoons wheat free tamari soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons + 1 tbsp cold pressed extra virgin olive oil
4 (6 ounce) mahi mahi fillets
Salt and pepper to taste
1 tablespoon vegetable oil

Directions:
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and 2 tsps of olive oil. Season fish fillets with salt and pepper and place them into the marinade. If the fillets have skin on them, place them skin side down. Cover and refrigerate for 20 minutes.
Heat remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet and heat over medium heat until the mixture reduces to a glaze consistency. Spoon it over the fish and serve immediately.
****NOTE THE HONEY WOULD BE AGAVE HONEY "



This more likely is the winner !!! AS it has less guilt for me ..LOL

Flounder with Peppers and Toasted Pine Nuts

* 2 Tbsp. pine nuts
* 1 lb. flounder fillets
* 1/4 tsp. each salt and pepper
* 2 Tbsp. gluten free bread crumbs
* 4 tsp. olive oil
* 1 shallot, minced
* 1 garlic clove, minced
* 1 red bell pepper, cut into julienne strips
* 1 tsp. balsamic vinegar
* 1/2 cup fat-free, reduced-sodium chicken broth
* 2 Tbsp. chopped fresh basil

Toast pine nuts by placing them in a hot skillet and stirring frequently over medium-high heat, about 2 minutes. Be careful not to let them burn. Remove from heat and set aside.

Rinse fish and pat dry. Season with salt and pepper. Dust with breadcrumbs.

In a large skillet, warm olive oil over medium heat. Add fish and let cook for at least 4 minutes until golden on one side. Flip over and cook other side for about 3 minutes until fish is cooked through.

Remove fish from pan and set aside.

Add shallots, garlic, and pepper strips to hot pan and sauté until fragrant and slightly wilted, about 2 minutes.

Add vinegar and stock. Increase heat to high and boil until liquid is reduced by half, about 2-3 minutes. Pour pepper mixture over the fish.

Top with pine nuts and fresh basil. Serve immediately.


OKAY I MAY NOT BE ABLE TO MAKE UP MY MIND ON THE ENTREE BUT I KNOW THE SALAD
Simple Avocado-Mango Salsa
Ingredients

o 1 ripe mangoes, peeled,seeded and diced
o 1 tomatoes, seeded and diced
o 2 green onions, sliced
o 1/4 cup lime juice
o 1 jalapeno peppers, seeded and minced
o 1 ripe avocados, diced
o salt
o pepper

Directions

1. Combine all ingredients.
normally served with grilled meats or tortilla
for me .it's a eat alone



I think most of the time people fall of the band wagon because healthy foods are tasteless but I aim to have yummy foods:)

Saute Shrimp

a pound of shrimps
A few stalks of green Onions
1 Zucchini
crushed garlic
a little grated ginger
lemon

saute zucchini with garlic and ginger in olive oil
now toss a little black pepper,a little rosemary .

Squeezed lemon was on shrimps for an hour .saute in pan
toss in the green onions/spring onions