Wednesday, January 19, 2011

Tripp and Finn in the Kitchen: Gluten Free Tilapia and Rice Stew Wake up Wednesday:)

My boys love this one!  This can be fast or slow- I like to buy the pre chopped carrots, onions and celery- and this makes it in a flash. Otherwise- the food processor makes it pretty quick and the kids love to dump the veggies in the chopper:)  Or you can just chop but be sure to chop in small pieces.

Chopped small
2 Carrots
2 Celery
1 Onion
1 Bell Pepper
1 Okra
1/4 cup fresh parsley
One large can diced tomatoes
1 tspn garlic
1/4 cup olive oil ( enough to swirl the pan)
1 lb tilapia
1/8 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
1-2 Package brown rice (I like the 10 min version)

Moms Jobs
Chop everything
Heat Medium to large pan
Swirl with Olive oil
Saute Veggies and garlic, salt and pepper 5-7 minutes medium low heat
Chop tilapia bite size pieces and add fish medium heat 7 more minutes
Add tomatoes and parsley 7-10 minutes on low
Boil Water and Rice
Drain Rice and cook 5 more minutes

Tripp and Finn
Measure 1/4 cup olive oil
Measure 1 tspn garlic
Measure 1/8 tspn cayenne pepper
Measure 1/4 tspn salt
Measure 1/4 tspn black
Tear up parsley and put in 1/4 cup

Dinner takes about  5-15 minutes to prep depending on veggie chopping and 30 minutes to cook.


Until Next Time...

Mom, Tripp, and Finn

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