Sweet and Spicy Saltfish with Veggie Quinoa

First of all a big thank you to CFE International for inviting me to participate in this years CFE’s International Saltfish Blogger Recipe Challenge! It's been a long winter with heavy stews and soups and now that spring is here I wanted to dig in to some of my favorite tastes and brighten up with this easy Sweet and Spicy Saltfish with Veggie Quinoa recipe. I couldn't resist going back to notes of sweet and spicy. I love how the flavors complimented each other and hope you do as well!



Fish is salted in order to preserve it for future consumption. The objective is to rapidly remove moisture while allowing the salt to uniformly penetrate the flesh of the fish. This process occurs through osmosis. Preservation is achieved by reducing the moisture content and it is enhanced by the high salt concentration in the flesh, which prevents the growth of bacteria.


You'll need to soak the fish and rinse a few times to rehydrate and to remove some of the saltiness. I began in the morning and did 3 rinses and it was fine by dinner. You will also notice the fish plumps up after soaking! Since it's wild caught you know your getting the absolute best quality fish out there!




Sweet and Spicy Saltfish with Veggie Quinoa Recipe:
For the Quinoa:
1 cup quinoa
2 cups chicken stock
1 TBSP. olive oil
1/2 yellow bell pepper, diced
1/2 red bell pepper. diced
1/2 cup red onion, sliced
1 cup fresh snow peas, ends trimmed
1 clove garlic, grated
1 TBSP. fresh ginger, grated
1/2 cup diced fresh pineapple
salt and pepper, to taste

For the glaze:
1/2 red bell pepper, minced
2 fresno chilis, seeded and minced
3/4 cup water
4 TBSP. pineapple preserves

Directions:
1 bag Buena Ventura Wild Caught Salted Pollack that has been soaked and rinsed. See package directions.
Pre heat oven to 400 degrees.

Prepare the Veggie Quinoa:
Saute yellow and red bell pepper, snow peas and onion in olive oil for 3 minutes, set aside. Bring 2 cups chicken stock to boil, add quinoa, garlic and ginger. Cover and simmer 15 minutes, until done.
Meanwhile cook the fish in shallow baking pan uncovered for 7 minutes. Remove and cover with foil to keep warm.

Make the glaze:
Bring 3/4 cup water to boil. Add the 1/2 red bell pepper, fresno chilis and pineapple preserves. Continue cooking until thickened and sticky. About 4 minutes.

Add the 1/2 cup diced fresh pineapple to quinoa and fluff.
Plate fish on top of quinoa and drizzle with glaze.

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WHERE TO BUY:
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Green Tea Cardamom Blondies with Pistachios


When I found out that Simply Sesame was having a blogger challenge I was all in. I'd heard of their creamy spreads before so coming up with a new recipe for them was exciting. They come in in 3 delicious flavors. Pure Roasted Sesame, Vanilla with Almond Bits and Pistachio Morsels with a hint of Cardamom which is the one I chose for this recipe.



If you haven't baked with Cardamom before it's reminiscent of ginger and  Simply Sesame with the Pistachio Morsels and a hint of Cardamom has the perfect amount and it paired so well along with the Matcha Green Tea in these blondies.

Simply Sesame is a fantastic snacking option too. All the spreads are Non GMO, All-Natural and Gluten Free.

Head over to the Simply Sesame website on how to buy and find more recipes and you can purchase directly from Amazon too. Be sure to follow Simply Sesame on Twitter, Facebook and Instagram and stay in the know!

GREEN TEA CARDAMOM BLONDIES with PISTACHIOS


Batter Ingredients:
1 stick butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup Simply Sesame w/ Pistachio Morsels & hint of Cardamom
2 eggs
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/3 tsp. baking soda
1 TBLSP. matcha green tea powder

Icing Ingredients:
6 oz. cream cheese, softened
1 1/2 cups powdered sugar
3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom
2 TBLSP. milk
*1 cup chopped pistachios and
1 TBLSP. matcha green tea powder*
(for topping after icing)

Directions:
Preheat oven to 350 degrees.
Lightly spray 9x9 baking pan with cooking spray.

1. In large bowl mix together butter and sugars until smooth. Add eggs 1 at a time. Stir in the 1/2 cup  Simply Sesame Pistachio Morsels & hint of Cardamom until smooth.
2. Add salt, flour,baking powder, baking soda and matcha green tea. Mix until combined.
3. Spread batter into pan and bake 20-25 mins. Until lightly browned.

Make the Icing:
Cream together cream cheese, 3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom, powdered sugar and milk. Pour over warm blondies. *Top with the 1 cup chopped pistachios and dust with 1 TBLSP. matcha green tea powder.*
Cool before cutting into 16 squares.

Cranberry Tangerine Pecan Mini Pies

Cape Cod Select Premium Frozen Cranberries will really get your creative cranberry juices going. The smells that came from my kitchen when I made these darling little Cranberry Tangerine Pecan Mini Pies were the kind that conjure up warm fuzzy feelings of coziness.


Loaded with vitamins and antioxidants now is the time of year to take full advantage of all the benefits of cranberries by adding them into daily meals. Cranberries are super versatile so try them in main dishes and appetizers too. October through December is when they're at peak time and that makes cranberries perfect for all your holiday recipes.


I ended up making 2 batches and freezing one of them so all I had to do was warm them up in the oven before company dropped by but be sure to cover the little pies with foil when you do. All the wonderful spice scents filled my house again and your guests will love it!


I folded in a bit of the reserved cooking liquid from the cranberries to make a spiced cranberry whipped cream. It's optional but we like it!


CRANBERRY TANGERINE PECAN MINI PIES

Ingredients:
1 16 oz. bag CAPE COD SELECT PREMIUM FROZEN CRANBERRIES
1 15 oz. can tangerines,drained
3/4 cup chopped pecans
3 Tablespoons brown sugar
2 Tablespoons butter
1 Tablespoon corn starch
1 teaspoon lemon juice
1 teaspoon grated tangerine zest
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package refrigerated pie crust

Directions:
*Pre heat oven to 350 degrees
1. In saucepan over medium heat, add Cape Cod Select Cranberries along with all other ingredients EXCEPT tangerines and pecans.
2. Cook until thickening begins. About 3 minutes. Remove from heat and stir in tangerines and pecans. *reserve 1 Tblsp. cooked juice for whipped cream*
3. Using a 12 count mini pie tin (disposable foil tins are fine)line with pie crust, trim to fit with scissors and crimp down edges with fork. Fill with cranberry tangerine filling.
4. Cover loosely with foil and bake 20 minutes. Remove foil and bake 10 minutes or until edges are light brown. Let set 5 minutes before removing from tins. Makes/Serves 12.

optional *gently fold in reserved 1 Tblsp. juice from cooking liquid into whipped cream and top pies*

You can find Cape Cod Select Frozen Cranberries nationwide so be sure to use the store locator here or if you prefer just order online.

Make sure you follow Cape Cod Select on Social Media to stay in the loop on Facebook, Twitter, Instagram and Pinterest.

I received a sample of this product to create this recipe.

Mini No Bake Matcha Green Tea Cheesecakes w/ Dark Chocolate & Pistachios

I'm going to just go ahead and say your welcome right now since I know your going to love me for this divine no bake cheesecake recipe.  A few days back I received the opportunity to contribute a recipe for Nuts.com's virtual summer snack contest and my creative self came up with a fabulous no bake cheesecake recipe using Green Matcha Tea Powder, Almond Flour, Chia Seeds and Pistachios. Well.... look at these fabulous little darlings.




It's no military secret that super foods have amazing health benefits so why not incorporate them as much as possible in your everyday menu. The sky's the limit so get creative because there are gazillions of fun ways to add in seeds and nuts to your time honored recipes. Grandma would be proud of me for this one!




Just think how impressed everyone is going to be when you show up at a neighbor's cookout with these treats or how about superstar chef status when you entertain and bring these out on a pretty platter. Don't be fooled by the color. It's just the Green Matcha Tea and the taste is downright delectable. Just a light hint of green tea taste with a luscious creamy texture then you get that little bite of dark chocolate from the chips. The crust is tender and not too sweet and lastly the crunch from the perfectly roasted pistachios........ Heaven!

Get your Pistachios HERE
Get your Almond Flour HERE
Get your Chia Seeds HERE
Get you Green Matcha Tea Powder HERE



MINI NO MAKE MATCHA GREEN TEA CHEESECAKES W/ DARK CHOCOLATE & PISTACHIOS

Ingredients:

For the filling-

1 11.1 oz. box NO BAKE CHEESECAKE (filling only)

1 1/2 cups Cold Milk

2 Tablespoons Green Matcha Tea Powder

1 cup Miniature Dark Chocolate Chips

For the crust-

1 1/2 cups Almond Flour

1 Banana

1 teaspoon Vanilla

3 Tablespoons Brown Sugar

2 Tablespoons Chia Seeds

For the topping-

1 1/2 cups Roasted Pistachios, finely chopped


Instructions:

In a large bowl, whisk together cheesecake filling and milk until well combined and thickening begins. Stir in dark chocolate chips. Refrigerate for 2 hours.

Make the crust-

In a bowl mash together banana, vanilla and brown sugar.  Gradually add in the almond flour until combined. Stir in the chia seeds.

Line 2 24 count miniature muffin tins with paper liners.

Roll dough into 1/2 inch balls and press into bottom of each tin.

Fill each with cheesecake mixture.

Top generously with chopped roasted pistachios.

Return to fridge, keep chilled. These also freeze well.
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