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Thai-Style Halibut with Coconut-Curry Broth
2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin removed Steamed spinach** 1/2 cup coarsely chopped fresh cilantro leaves 2 scallions, green part only, thinly sliced 2 tablespoons fresh lime juice Freshly ground black pepper 2 cups cooked brown rice, for serving *Available in the Asian section of most supermarkets **Steam or microwave 5 cups of washed baby spinach for 2 minutes In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.Baked Fish with Creamy Dill Sauce
Servings: 4 Points: 6 Ingredients: 1 cup instant brown rice 1 cup chicken broth 1 tsp. italian seasoning 1 tsp. dried parsley 1 lb. fish fillets (tilapia, cod, etc.) 1 tsp. paprika 1 1/2 c. ff milk 3 tbsp. flour 2 tsp. dried dill 3 oz. rf shredded cheese Instructions: 1. Preheat oven to 375. Spray 9X13 baking pan with cooking spray. 2. Combine rice, chicken broth, parsley and italian seasonings and pour into baking pan. Cover with aluminum foil and bake 10 min. Place fish fillets on top on rice, re-cover with foil, and bake 15-20 min. or until fish is cooked. 3. While fish is cooking, combine 1/2 cup milk and flour in bowl. Whisk until flour is dissolved and there are no lumps. Add remaining milk and dill and stir until mixed. Cover and microwave 4 min or until thinkened, stirring every 60 sec. to avoid lumps and burning. Add cheese and stir until cheese is melted. 4. Pour sauce over fish. Sprinkle with paprika. Yield: 1 fish fillet, 1/2 cup rice, and 1/2 cup sauce.
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