Flounder Chowder

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Flounder Chowder

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Main Dish
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Ingredients

 

  • 1 cup water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • ½ cup diced celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn
  • ½ cup dry white wine
  • 1 cup diced potatoes
  • 1 can (28 oz) whole tomato
  • 1 can (8 oz) clam juice
  • 1 bay leaf
  • 1 cup dried dulse
  • 1 lb cubed fresh flounder
  • Two 4” pieces Emerald Cove Pacific Kombu

Instructions

  1. Soak kombu in the water for 15 minutes, remove, and reserve soaking water. Dice kombu into ½ squares and return to water.
  2. Heat soup pot; add olive oil and sauté onion, carrots, celery, peppers and garlic over medium heat until translucent. Add soaked kombu and water, corn, wine, potatoes, tomatoes, clam juice, and Bay leaf. Bring to boil, cover and simmer for 30 minutes.
  3. Rinse dulse, chop and add to chowder along with fish. Simmer until fish can be easily broken into pieces. Place into individual bowls and serve.

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Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells

Stuffed Italian Shells with Miso Master Mellow White Miso

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the “Ricotta” cheese.  

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Cuisine: Italian
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Ingredients

Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.

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Nori Rice Balls

 

sushi-rice-balls

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Nori Rice Balls

sushi-rice-ball

These tasty and nutritious rice balls are great for school lunches or an after-school snack.

  • Author: Great Eastern Sun
  • Yield: 8 Servings 1x
  • Category: Main Dish
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Ingredients

Instructions

  1. Carefully tear each sheet of nori in half, then tear each half into halves.
  2. Moisten your hands in lightly salted water, then gently but firmly form about ½ cup of the rice into a ball. Wet your hands as necessary to prevent sticking, but use as little water as possible. Continue until all 8 are finished.
  3. Press your index finger into the center of the rice ball and insert ½ umeboshi plum, or about ¼ tsp umeboshi paste. For variety, you may substitute minced pickles, deep-fried tofu, or your favorite cooked vegetables). Seal the opening.
  4. The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor. Umeboshi also helps preserve the rice and aids its digestion.
  5. Using 2 squares of nori, cover each rice ball. At first it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball. 

Notes

Rice balls keep best if wrapped in waxed paper, then in paper. Do not wrap in plastic or store in airtight container.

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Gingery Fish Kabobs

gingery-fish-kabobs

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Gingery Fish Kabobs

gingery-fish-kabobs

Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.

 

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Main Dish
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Ingredients

Instructions

  1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
  2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
  3. Serve with rice. Heat marinade and use as a sauce over fish and rice.

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