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The Hearty Spoonful, Dallas, TX (2025)

08/19/2025

Coconut-almond Crusted Tilapia

Ingredients
- 4 tilapia filets (or any other firm, white fish, such as cod)
- 1 lemon, sliced in half
- 1/4 cup coconut milk
- 1/2 cup almond meal, ground almonds, or almond flour
- 1/2 cup finely shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried mint
- oil for frying (coconut oil is recommended)

Preparation

Pat and dry fish filets.

Sprinkle both sides with a pinch or two of salt and pepper.

Sq**rt juice from 1/2 of the lemon and drizzle the coconut milk over top.

Turn to ensure everything is coated well.

Let them sit at room temperature for 15 minutes to marinate.

Meanwhile, prepare the bread by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.

Cover the bottom of a large skillet with oil and bring to medium heat.

Lay filets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin filets, longer if they're thicker.

Transfer to a stack of paper towels to drain and cool slightly.

Serve with tropical sweets & red mash.

Source: Foodista

08/05/2025

Delicious Creamy Lentils And Chestnuts Soup

Ingredients
- 1 bay leaf
- 1/4 cup of roasted chestnuts
- 1 clove or garlic minced
- 1 1/2 cups dry lentils
- olive oil
- 1 onion chopped
- 1 potato
- 1/2 cup of sweet cherry tomatoes or Roma tomatoes chopped
- salt and pepper

Preparation

Put the lentils in a large pot and cover with water.

Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper and a tablespoon of olive oil.

Cook for about 20 minutes and adjust with salt and pepper if necessary.

Let it sit and cool down for 15 minutes.

Remove the bay leaf.

To obtain a creamy velvety consistency use an electric immersion blender .

Source: Foodista

07/28/2025

Cauliflower Cheese Patties

Ingredients
- 1 medium cauliflower, roughly chopped
- 1 cup grated mature cheddar cheese (or other strong cheese)
- 4 tablespoons fresh coriander, finely chopped
- 1 teaspoon smoked paprika
- 1 garlic clove, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon fine sea salt
- 6 tablespoons breadcrumbs
- 4 tablespoons olive oil for frying

Preparation

In a blender process the cauliflower, garlic and coriander to obtain a crumbly mixture.

Add the smoked paprika, turmeric, cayenne pepper, salt, cheese and two tablespoons breadcrumbs and puree again until the mixture is no longer crumbly.

Form twelve round patties and coat in the remaining breadcrumbs.

Heat up a little oil and fry the patties on a medium heat for 2 minutes on each side.

Avoid overcrowding the pan and work in batches if necessary.

Source: Foodista

07/23/2025

Pate De Chocolate

Ingredients
- 1 cup chocolate chips
- 1 1/4 cups Scalded Coffee Cream
- 2 large eggs
- 4 tablespoons Rum Or Brandy

Preparation

Combine all ingredients in a blender bowl and blend until well mixed.

Pour into dessert glasses and chill until firm. It doesn't get much easier than that.

Source: Foodista

07/14/2025

Natalie's Strawberry Pie

Ingredients
- 2/3 cup lemon juice
- 1 small container Cool Whip
- 2 Keebler shortbread crusts
- fresh strawberries, chopped
- 2 cans sweetened condensed milk
- 2 teaspoons vanilla

Preparation

Mix the first 5 ingredients together.

Pour into pie crusts.

Refrigerate until time to serve.

Source: Foodista

07/09/2025

Meyer Lemon & Strawberry Ice Cream

Ingredients
- 2 large eggs at room temperature
- 2 cups of half & half
- 1/3 cup Meyer lemon juice
- 1 pint strawberries
- 1 cup sugar
- 1/2 cup unsalted butter at room temperature

Preparation

If using regular lemons, add an additional 1/4 cup of sugar, making it a total of 1 cup of sugar for the custard base.

Combine the eggs, sugar, lemon juice and butter in the top of a double boiler.

Place over simmering water and beat with a hand mixer for about 15 minutes or until the mixture thickens. Basically going for lemon curd here.

Let the curd cool a bit and then add in half-and-half.

Cover this with plastic wrap and refrigerate overnight or until thoroughly cold.

Thinly slice 1 pint of strawberries (tops removed) and toss with 1 tablespoon of sugar.

Let the strawberries sit for at least 2 hours.

When the custard, strawberries and ice cream machine are ready, pour the strawberries and their liquid into the custard base and mix well.

Freeze according to the machine instructions. It will come out frozen but soft.

Serve as-is or garnish with a lemon slice.

Source: Foodista

06/24/2025

Rosewater-pistachio Cupcakes

Ingredients
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1 egg, room temperature
- pinch fine grain salt
- 2 1/2 cups icing sugar
- 1/2 liter Milk
- 1 tablespoon ground pistachios
- 5 drops red food coloring
- 1 teaspoon rosewater
- 1 cup sugar
- 1/4 cup unsalted butter, room temperature
- 2 drops vanilla extract

Preparation

Preheat the oven to 32.

Line a 12-cup muffin tray with paper liners.

Cake:

In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios.

Add the butter and beat on medium until it becomes sandy in texture.

Whisk the milk, egg, vanilla and rosewater.

Add it to dry ingredients in three shots, mixing on medium between each addition.

Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.

Spoon into liners until 2/3s full.

Bake for 20-25 minutes or until just barely golden brown.

To test for doneness, insert a toothpick into the center of cupcakes.

If it comes out clean, they are cooked.

If any wet batter comes out, bake for a few more minutes.

Remove from muffin-tin and let cool on a wire rack.

Icing:

Beat sugar and butter together over medium-high speed until blended and smooth.

Add the milk, food coloring, pistachios and vanilla.

Beat again until blended, scraping the bottom of the bowl mid-way through.

If the icing is too thin, add more sugar.

If too thick, add more milk a teaspoon at a time.

Pipe onto completely cooled cupcakes.

Source: Foodista

06/19/2025

Pasta With Garlic, Scallions, Cauliflower & Breadcrumbs

Ingredients
- 1 tbsp butter
- about 2 cups frozen cauliflower florets, thawed, cut into bite-sized pieces
- 2 tbsp grated cheese
- 1-2 tbsp extra virgin olive oil
- 5-6 cloves garlic
- 6-8 ounces pasta
- couple of pinches red pepper flakes, optional
- salt and pepper, to taste
- 3 scallions, chopped, white and green parts separated
- 2-3 tbsp white wine
- 1/4 cup whole wheat bread crumbs

Preparation

In a large skillet, melt butter over medium heat until foamy.

Then add bread crumbs, tossing to coat in butter, until toasted and lightly browned.

Remove from pan into a small bowl; mix in cheese and about a tablespoon of the green scallion tops.

In the meantime, begin to prepare the pasta according to the directions on the package.

While the pasta is cooking, put about a tablespoon of olive oil in the same pan that is used for the bread crumbs.

Over medium heat, add the garlic, whites of the scallions, and cauliflower to the skillet.

Saute until the cauliflower shows some caramelization.

Then add the wine until the florets are tender-crisp.

Add salt, pepper, and red pepper flakes.

When pasta is just shy of al dente, reserve about a cup of the cooking water and drain the pasta.

Add the drained pasta to the skillet still over medium heat with the veggies and toss with some pasta water, as necessary, till the pasta is coated and turns easily.

Add another little drizzle of olive oil.

Again, taste and season accordingly.

Put into serving bowls and top with the bread crumb mixture.

Sprinkle some more scallion greens on top.

Source: Full Belly Sisters

06/09/2025

Black Truffle Caesar Salad

Ingredients
- 1 Large lemon, juiced
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 head romaine lettuce
- 8 ounces shredded duck confit leg and thigh (optional)
- 2 ounces black truffles

Preparation

Add lemon juice, olive oil, and salt to a blender or small food processor

Grate half the truffles into the blender and reserve remainder to grate over the salad as a garnish.

Blend dressing until thick and creamy. Taste and adjust salt and oil to lemon ratio to suit your taste.

Chop, wash and dry the lettuce.

Toss with dress and plate.

Add duck if using.

Shave remaining truffles over each plate and serve.

Source: Foodista

06/03/2025

Austrian Apple Twists

Ingredients
- 1 pkt (1.4 ounce) active dry yeast
- 1 cup butter or margarine, softened
- 1 cup confectioners' sugar
- 3 egg yolks, beaten
- 2 cups All-purpose flour
- 3/4 teaspoon ground cinnamon
- 1 cup milk
- finely chopped pecans
- 1 cup (8 ounces) sour cream
- 2 1/2 tablespoons sugar
- 1 medium tart apple, peeled, cored and finely chopped
- 1 teaspoon vanilla extract

Preparation

In a mixing bowl, combine the yeast and flour, add butter and mix well.

Add egg yolks and sour cream, mix well. Shape into four balls.

Place in separate resealable plastic bags or wrap in plastic wrap, refrigerate overnight.

In a small bowl, combine sugar, pecans and cinnamon; set aside.

On a floured surface, roll each ball of dough into a 9-inch circle.

Sprinkle it with a sugar mixture and an apple.

Cut each circle into 16 wedges; roll up from a wide edge and pinch to seal.

Place with the point side down on greased baking sheets.

Bake at 350F degrees for 16-20 minutes or until lightly browned.

Immediately remove the wire racks to cool.

For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists.

Sprinkle with pecans.

Source: Foodista

05/22/2025

Spicy sweet that is perfectly balanced! 🌽🫑🌶️

Charred Corn And Pepper Salsa

Ingredients
- 1 bell pepper
- ½ cup cilantro
- 4 ears of corn, shucked and cleaned
- 2 limes
- 1 Tbsp pepper
- ½ red onion

Preparation

Bring a large pot of water to a boil.

Add corn and cook until tender, about 10 minutes.

Heat the grill pan to high temperature.

Place corn on a grill pan and char each side of corn about one minute per side.

Remove corn and let cool.

Add peppers to the grill pan and cook for two minutes per side till charred.

Remove and let cool.

Once cool, slice kernels off of cob and add to a large bowl.

Chop pepper into bite sized pieces and add to corn.

Chop red onion into small pieces and add to the bowl.

Roughly chop cilantro and add to bowl.

Juice two limes into the bowl.

Add pepper, mix together until evenly combined.

Refrigerate and serve.

Source: Foodista

05/14/2025

This stuff is the most amazing pasta salad ever! 🍝🥗🥕🍅

Creamy Ranch Pasta Salad

Ingredients
- ¼ cup frozen baby peas
- 1 small carrot – shredded
- 1 cup Mayonnaise
- 1 1/2 cups milk
- 3 Tbs onion – minced
- ¼ cup parmesan cheese (for vegan - do not use this)
- ½ lb pasta – cooked to al dente per box instructions
- 1 packet Hidden Valley Ranch Salad Dressing mix
- salt and pepper to taste

Preparation

Cook pasta according to package directions drain and set aside to cool. Any pasta is fine shells, macaroni or penne work great.

Once cool, grate the carrot and add to the pasta.

Add the peas to the pasta as well as the onion and parmesan cheese.

In a separate bowl, mix dressing mix and mayo together with a whisk.

Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy.

Pour the dressing mix over the pasta and mix well with a large spoon.

Salt and pepper to taste.

Cool in fridge for an hour before serving.

If taking to an outdoor event keep cool until ready to serve and place any leftovers immediately in the fridge.

Source: Foodista

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