Over the years, Arlene had all kinds of guests on At Home who shared all kinds of recipes. As law enforcement officers, Mark and Lynn Lewis liked to stay in tip-top shape for their jobs, which meant cooking and eating healthy meals. In this special episode from 2008, Mark and Lynn show Arlene some favorite recipes for a hearty, healthy dinner. First they make some bulgar, which cooks like rice but is actually made from wheat grains. To it, they add mushrooms and all kinds of tasty seasonings. Next, they make a super easy sheet-pan dish of roasted tilapia and peppers with Old Bay seasoning and sun-dried tomatoes. Yum! Eating healthy never tasted so good.
Sadly, Deputy Sheriff Mark Lewis passed away unexpectedly in 2017. He is remembered by friends, family, and the community as a wonderful, caring, dedicated man. We’re blessed to preserve his memory through this show and his other appearances on At Home.
Roast Tilapia and Peppers with Sundried Tomatoes
Ingredients
- 2 or 3 banana peppers
- 1 large red bell pepper
- 1 large green bell pepper
- 2 or 3 Cubanelle peppers
- 1 large sweet onion
- 4 or 5 tilapia filets, about 1 1/2 lbs
- 1/4 – 1/2 cup sundried tomatoes in olive oil
- Old Bay seasoning
- fresh chopped herbs like parsley or cilantro
- olive oil
Instructions
- Preheat oven to BROIL, about 500 degrees. Clean, stem, and seed all peppers, then cut into chunks. Peel and chop onion into chunks.
- In a large bowl, combine all the pepper chunks and onions and drizzle a little olive oil to cover. Do not use too much oil, a little goes a long way. Toss to coat evenly. Place peppers and onions on baking sheet and spread in single layer. Place under broiler, second rack down so they do not burn. Check occasionally and turn when browned.
- When vegetables are done, about 20 to 25 minutes, remove from oven and place Tilapia fillets on top of vegetables. Drizzle fish with small amount of olive oil. Sprinkle with Old Bay seasoning, to taste. Place pan back under broiler and cook about 10 to 12 additional minutes.
- Remove from oven and turn fish over carefully. Add sundried tomatoes and place back in broiler for another 5 minutes. When fish is cooked, place on serving dish and garnish with chopped herbs. Black olives may be added also, if desired. Makes 4 to 5 servings. Enjoy!
Bulgar Wheat Pilaf with Mushrooms
Ingredients
- 2 Tbs olive oil
- 12 oz fresh mushrooms, cleaned and sliced
- 1 sweet onion, chopped
- 3 stalks celery, chopped
- 3 or 4 cloves garlic, chopped
- 1 cup dry bulgar wheat
- 2 cups chicken stock
- 1 can stewed tomatoes and juice (16 oz)
- 1 can black beans, rinsed and drained
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350 degrees. In an oven-safe skillet over medium heat, place 2 tablespoons of olive oil. Once oil is hot, add sliced mushrooms and saute until mushrooms are browned and moisture has cooked off, about 6-10 minutes.
- Add onions and continue cooking until translucent. Add celery and cook until vegetables are soft, about 5 minutes. When vegetables are soft, add garlic and bulgar wheat. Brown for 1 minute, stirring continually so it doesn't stick.
- When garlic and bulgar are lightly browned, add chicken broth and stewed tomatoes, and stir to blend. Bring to a boil, then add black beans. Stir to blend, then cover and place in preheated oven. Bake for 30 minutes.
- After 30 minutes, check on bulgar and gently stir to see if liquid is absorbed. If still wet, cook uncovered for another 2-5 minutes. To serve, garnish with chopped parsley. Makes 6 to 8 servings. Enjoy!
Transcript
The transcript from this program is not available.
Add comment