At Your Request.

Thanks for asking! I am very excited to share these recipes!

Disclaimer: I find my recipes from many different sources. Unfortunately, it is a little more difficult to share because for the most part, I add something, delete something or in some way change every recipe I use... and never write down what I do.
...don't be scared though...

Also, lots of recipes call for salt. I never add salt - it's over-rated.

Let me give this a whirl.

First things first: Fish Tacos (Luis kicked himself in the face, these were so good).
INGREDIENTS:
Calling for mahi mahi, I used White Roughy - there come 2 large pieces of fish, separately wrapped. (I randomly picked out a fairly priced package of frozen fish at Trader Joe's - you could also use tilapia or orange roughy.)

1/4 cup canola oil
1 lime, juiced
1 tbsp chili powder
1/4 cup fresh cilantro leaves
flour tortillas

GARNISH:
fresh tomatoes
shredded white cabbage
sour cream
red onion
cilantro (if you are a fan)
salsa

Place fish in medium sized dish. Mix together oil, chili powder, lime juice and cilantro. Pour over fish and let marinate for 15 - 20 minutes.

Place fish onto HOT skillet (I put extra oil in skillet to avoid a stuck fish). Be careful, you will get splash back. Cook fish on the first side 4-5 minutes and flip. Cook second side 30 seconds - 1 minute. Depending on what type of fish you use, this time will fluctuate. I kept my fish on a little longer for added crispiness.

Let fish rest for 5 minutes and flake with fork. Throw your tortillas on the skillet for ~15 seconds. Divide fish and serve it up! It's as easy as that - ENJOY!
(original recipe c/o the Food Network)

Vegetarian Stuffed Peppers

INGREDIENTS:
3 large peppers (experiment with different colored peppers!)
1 (14.5 oz can) diced tomatoes
2 cups couscous (I used whole grain couscous from Trader Joe's)
fresh eggplant, zucchini, yellow onion and mushrooms - you can adjust additional veggies to your preference. I did not measure a specific amount of veggies just threw in some.
Oregano, basil and garlic spices to taste - I recommend basil and garlic only.
1 cup italian cheese

Preheat oven to 350 degrees
In a large skillet (spray with oil), combine tomatoes, vegetables and spices - grill over med-high heat for a few minutes (until onion is softening)
Stir in couscous and 1/2 cup water. Cover, remove from heat and let stand for 5 minutes. Stir.

Fill peppers with mixture and top with cheese. Put peppers in baking dish with 1/3 cup water in bottom of dish. Cover lightly with foil, bake 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. ENJOY!
(Original recipe c/o Cooks.com but I butchered it)

Vegetable Curry

INGREDIENTS:

3 tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
2 tbsp. curry powder
1 tsp. tumeric
1 tsp. whole cumin seed
1 cup chopped tomatoes
1 medium head cabbage, chopped
3 medium carrots, diced
4-5 small potatoes cut into 3/4 cubes (I used red potatoes)
Vegetable broth OR water
I also like to add additional veggies - zucchini, eggplant, cauliflower.

In large skillet, add oil. Add onions and garlic and fry for 4-5 minutes. Add curry powder, tumeric and cumin seed(and any additional veggies). Continue frying for 3-4 minutes. add tomatoes . Depending on tomatoes, you will now have somewhat of a sauce. I always need to add vegetable broth (or water) here to get sauce. I add ~2 cups.
Add cabbage, carrots and potatoes - stir until all are covered by sauce. (if necessary add more vegetable broth). Reduce heat and simmer 30-45 minutes. Add water any time sauce is below 2/3 depth on vegetables.
Serve over rice. This might be my favorite!! ENJOY!
Original recipe c/o "More-with-Less"

Salmon and Veggies

I have to be completely honest - I did not do anything special here. I got the salmon from Trader Joe's and it was already seasoned. I threw it on an sprayed baking sheet along with tomatoes, onions and green peppers and threw it in the oven (you could spritz with lemon juice also. Cover with foil and bake at 375 degrees for 15-20 minutes - you can check readiness by fluffing with fork. FYI - it is hard to overdo fish in the oven. Serve with rice or couscous. SUPER SUPER EASY. ENJOY!

Indian veggies

INGREDIENTS:
1 tbsp vegetable oil
1 tbsp margarine
2 cloves garlic, minced
3/4 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
3/4 tsp turmeric
2 tsp ground ginger
1/2 tsp cayenne pepper
2 onions, diced
4 tomatoes, chopped or one 12 oz can diced tomatoes
3 carrots, sliced
2 potatoes, chopped into one inch pieces (I use red potatoes)
3/4 cup water

Heat the oil and margarine over medium heat. Add garlic and spices and reduce heat to low. Cook for one minute, stirring once or twice.
Add onions and sautee for 3 minutes, or until onions turn clear. Add tomatoes, carrots, potatoes and water. Cover your pan and allow to cook for about 20 minutes, or until potatoes are done, stirring occasionally. Serve over rice. ENJOY!
Original recipe c/o About.com.

Mock Chicken Salad (can also be used as hummus)

INGREDIENTS:
2 cans garbanzo beans
1 red onion
1 green pepper
lime juice
ranch dressing and/or mayo

Mash garbanzo beans - do not mix in juicer or food processor.
Add extremely thinly sliced peppers and onions.
Add lime juice to taste. I add ranch to taste directly into the mixture - you could also just add as dressing on sandwich or mayo if preferred. Serve on toast with lettuce and tomato. If using as hummus, you may be OK using a mixer. Serve with crackers.
This is also SUPER SUPER easy and excellent! ENJOY!

Well, that is all for now. I will continue adding recipes from now on :)