Want a simple and delicious way to prepare tilapia? Get some miso paste. I use this one.
Looks like pooooop.
Get some on your fingers like an inmate in the crazy ward (What? Too gross? I never claimed to be appropriate.) and rub it into the fish. I’m sure there are other ways to apply this that are less messy, but I’m a huge fan of using the our god-given tools in this instance because it really gets a good coating all nice and rubbed in. Place the rubbed down tilapia in a lightly sprayed baking dish and sprinkle generously with True Lemon.
Bake at 400° for 30 minutes, and in the meantime throw a cup of quinoa, 2 cups water, one veggie bullion cube, and some torn up kale into the rice cooker. Half an hour later, dinner is served.
Doesn’t get much easier than that. I think next time I’ll wait until the quinoa is almost done to add the kale so it’s less cooked down, but all in all a delicious success.
There is one store in the whole area with good looking kale right now, so I stocked up the other day. I made a new batch of kale chips using my standard recipe but with one amazing addition… smoked paprika.
Cheezy Smoky Kale Chips
- One bunch kale
- 1 cup plain hummus
- 1/3 cup nutritional yeast (I like em reaaally cheezy)
- 1/2 tsp True Lemon
- 1 tsp salt (although I think I’m going to start using 1/2 tsp)
- and 1/2 tsp (mine was pretty heaping) smoked paprika
Mix the hummus, nutritional yeast, True Lemon, salt, and smoked paprika together with some hot water to thin it out just a bit, but not too saucy.
I tear the kale off the stem into good chip size pieces, run it through the salad spinner, put it in a bowl, and then dump the liquid mixture over the top, using my hands (again!) to evenly distribute the mixture on all the kale pieces.
Into the dehydrator overnight at 120°. I don’t have any after pictures. I ate them all, and they were ridiculously delicious.
Do you keep fresh lemons/limes around at all times, or do you use bottled lemon juice/True Lemon?