We don't have these often, but man, when we do I snarff them! The whole combination is great to me, but the sauce is really what makes it. I didn't list any amounts; just expand or contract to the number of tacos you need. I'd figure on least 2 or 3 tacos per person (more if you have hungry boys who like fish).
Taco components:
Fish fillets (talpia, cod, whatever)
white corn tortillas
finely shredded cabbage
sliced green onions (opt)
diced fresh tomatoes (opt)
sauce:
mayonnaise
sour cream (or plain yogurt)
lime juice
cumin
Cayenne pepper
oregano
dill
salt
Lightly season the fish--I usually give it a light salting. Then grill it, or bake in the oven (I can't seem to handle grilling fish) until flakey and a little browned. Warm the tortillas either in the microwave or in a frying pan with a little oil, just to keep them flexible. Shred the cabbage and, if you want, mix it with green onions and diced tomatoes.
Make the sauce with equal parts mayonnaise and sour cream (or plain yogurt)--I would figure on 1/4 cup of each for 4 servings. Add lime juice until the mixture thins a little, and add the seasonings to your taste (go easy on the cumin--it can take over).
Set out all the components--fish, broken into bits; cabbage mixture; warmed tortillas; sauce. Everyone can put their tacos together with fish at the bottom, topped by the crunchy cabbage, topped with sauce. Enjoy! I'm drooling just thinking about it.
Thursday, July 23, 2009
Tuesday, June 30, 2009
Applesauce
This one is an old family favorite that I had forgotten about.
Cheese Dreams
Whip up eggs with a bit of water or milk as if making french toast, omitting the vanilla and cinnamon if you use them in french toast. Dip one side of a piece of bread in the egg mixture and put it on a preheated skillet, egg side down. Add cheddar cheese and top with a second piece of bread dipped in egg, egg side up. Once the first side is brown, flip and cook until the cheese is melted and the second side is cooked. If desired, you can also add ham. (Yes, these are pretty much grilled cheese sandwiches with egg on the outside, the real difference is coming.) To serve, put on a plate and top with applesauce. Eat with a fork.
I know they sound strange but are actually really good. We had them for dinner the other day and it gave me an idea. This morning while having french toast for breakfast, I put applesauce on one of them instead of the powdered sugar I usually do. It was really great, like cheese dreams without the cheese. I'm thinking it's a good, healthier alternative to the uber surgary breakfast that french toast usually is.
Cheese Dreams
Whip up eggs with a bit of water or milk as if making french toast, omitting the vanilla and cinnamon if you use them in french toast. Dip one side of a piece of bread in the egg mixture and put it on a preheated skillet, egg side down. Add cheddar cheese and top with a second piece of bread dipped in egg, egg side up. Once the first side is brown, flip and cook until the cheese is melted and the second side is cooked. If desired, you can also add ham. (Yes, these are pretty much grilled cheese sandwiches with egg on the outside, the real difference is coming.) To serve, put on a plate and top with applesauce. Eat with a fork.
I know they sound strange but are actually really good. We had them for dinner the other day and it gave me an idea. This morning while having french toast for breakfast, I put applesauce on one of them instead of the powdered sugar I usually do. It was really great, like cheese dreams without the cheese. I'm thinking it's a good, healthier alternative to the uber surgary breakfast that french toast usually is.
Monday, June 22, 2009
Experimenting with Muffins
I started with a basic oatmeal muffin recipe from my Better Homes and Gardens New Cookbook. It needed a lot of help. I have spent the last couple of years (I don't make muffins every day) experimenting and tweaking the recipe. For instance, I came up with the topping on my own. And I finally arrived at today's success. I hope you enjoy it as much as we do. Feel free to do your own experiments, and let me know how they turn out.
Oatmeal Muffins
Muffins:
1 1/3 cups flour
3/4 cup oats
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs, beaten
3/4 cup milk or non-dairy creamer
1/4 cup oil
Topping:
2 Tablespoons brown sugar
1 Tablespoon chilled butter
1-2 Tablespoons chopped nuts
1) Preheat oven to 400. Grease muffin tin or line with baking cups.
2) Whisk together dry ingredients; set aside (whisking helps eliminate lumps). Beat together wet ingredients; add to dry mixture, stirring just until moistened. Spoon batter into muffin cups. Mix the topping ingredients and sprinkle over each muffin.
3) Bake for 20 minutes, or until golden brown and a toothpick inserted in a muffin comes out clean. Allow to cool 5-10 minutes before serving with butter. Makes 12 muffins.
Oatmeal Muffins
Muffins:
1 1/3 cups flour
3/4 cup oats
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs, beaten
3/4 cup milk or non-dairy creamer
1/4 cup oil
Topping:
2 Tablespoons brown sugar
1 Tablespoon chilled butter
1-2 Tablespoons chopped nuts
1) Preheat oven to 400. Grease muffin tin or line with baking cups.
2) Whisk together dry ingredients; set aside (whisking helps eliminate lumps). Beat together wet ingredients; add to dry mixture, stirring just until moistened. Spoon batter into muffin cups. Mix the topping ingredients and sprinkle over each muffin.
3) Bake for 20 minutes, or until golden brown and a toothpick inserted in a muffin comes out clean. Allow to cool 5-10 minutes before serving with butter. Makes 12 muffins.
Sunday, June 14, 2009
Churros
Jen asked me to post this recipe. We were talking about yummy Mexican food while we were at Los Hermanos. I was drooling about churros. Sometimes you just get a craving.
I recommend some specialized equipment for making these. You don't have to have it, but it makes it all so much easier.
1. a spider (a mesh scooper for frying)--you can also use a slotted spoon
2. a 12inch pastry bag--you can use a gallon plastic bag, but watch for breakouts when hot oil splatters on it.
3. a large open-star tip (the kind you would use for frosting a large cake)--you can use this with the plastic bag or with the pastry bag. You can also do it without the tip, but they look less like churros and more like, to quote Hannah, poop.
4. a helper
5. a candy thermometer--this you actually need.
Churros
2 Tbsp. ground cinnamon
3/4 c. sugar
1 c. milk
6 Tbsp. butter
1/2 tsp. salt
1 c. flour
3 large eggs
5-6 c. vegetable oil, for frying
1. Stir together cinnamon and sugar in a small bowl (I like a pie plate This makes a ton, I usually reserve the rest for cinnamon and sugar toast, but you may want to reduce it.); set aside. Bring milk, butter, and salt to boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from side of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. (I like to transfer to my mixer at this point. It goes so much easier.) Spoon mixture into a pastry bag fitted with a large open-star tip.
2. Hear 4-5 inches oil in a large Dutch oven until it registers 330 on a deep-fry (candy) thermometer. (I heat it to around 300 on high and then turn it down to medium.) Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. (This is where the helper comes in handy. Watch for splattering hot oil.) Fry 6-8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.
3. Roll churros in cinnamon sugar. Serve immediately with hot chocolate. (I like Abuelita's Mexican Hot Chocolate with these.)
Makes about 20
These are best when warm, if you can wait that long. Our family easily finishes them off in an evening. Katrina has one right now. She keeps saying "umm" every time she takes a bite.
I recommend some specialized equipment for making these. You don't have to have it, but it makes it all so much easier.
1. a spider (a mesh scooper for frying)--you can also use a slotted spoon
2. a 12inch pastry bag--you can use a gallon plastic bag, but watch for breakouts when hot oil splatters on it.
3. a large open-star tip (the kind you would use for frosting a large cake)--you can use this with the plastic bag or with the pastry bag. You can also do it without the tip, but they look less like churros and more like, to quote Hannah, poop.
4. a helper
5. a candy thermometer--this you actually need.
Churros
2 Tbsp. ground cinnamon
3/4 c. sugar
1 c. milk
6 Tbsp. butter
1/2 tsp. salt
1 c. flour
3 large eggs
5-6 c. vegetable oil, for frying
1. Stir together cinnamon and sugar in a small bowl (I like a pie plate This makes a ton, I usually reserve the rest for cinnamon and sugar toast, but you may want to reduce it.); set aside. Bring milk, butter, and salt to boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from side of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. (I like to transfer to my mixer at this point. It goes so much easier.) Spoon mixture into a pastry bag fitted with a large open-star tip.
2. Hear 4-5 inches oil in a large Dutch oven until it registers 330 on a deep-fry (candy) thermometer. (I heat it to around 300 on high and then turn it down to medium.) Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. (This is where the helper comes in handy. Watch for splattering hot oil.) Fry 6-8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.
3. Roll churros in cinnamon sugar. Serve immediately with hot chocolate. (I like Abuelita's Mexican Hot Chocolate with these.)
Makes about 20
These are best when warm, if you can wait that long. Our family easily finishes them off in an evening. Katrina has one right now. She keeps saying "umm" every time she takes a bite.
Monday, June 1, 2009
Greek Pizza
Here is a yummy Greek Pizza from Rachael Ray with a crust recipe from Allrecipes.com.
Pizza Dough
3 cups flour
1 pkg yeast
1 tsp. salt
1 Tablespoon sugar
2 Tablespoons vegetable oil
1 cup warm water
Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Spread in a large pizza pan and top as desired. Bake at 375 degrees for 20 - 25 minutes. You can let it rise for a few minutes before putting it in the oven but it's not necessary. This recipe also makes really good bread sticks. To jazz it up for breadsticks, mixing in herbs or topping with cheese is really good. For the Greek Pizza below, I used one cup whole wheat flour (it was all I had left) and two cups regular white flour.
Spinach Feta Greek Pizza
I recipe wheat pizza dough
2 Tablespoons olive oil
2 cloves grated garlic
1 onion chopped
2 bunches spinach
salt, pepper and nutmeg to taste
1 cup feta cheese crumbles
1 1/2 cups shredded mozzarella cheese
1 pint cherry tomatoes halved
fresh oregano, chopped
Preheat oven to 450. Press dough into pan and put in the oven for a few minutes. In a large skillet, saute the garlic and onion in oil. Add the spinach and wilt. Season with the salt, pepper and nutmeg. Top the lightly cooked dough with hte spinach mixture then top with feta and mozzarella. Put the pizza back in the oven until the cheese is melted, about 20 minutes. When the pizza comes out of the oven, top with tomatoes and oregano.
Pizza Dough
3 cups flour
1 pkg yeast
1 tsp. salt
1 Tablespoon sugar
2 Tablespoons vegetable oil
1 cup warm water
Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Spread in a large pizza pan and top as desired. Bake at 375 degrees for 20 - 25 minutes. You can let it rise for a few minutes before putting it in the oven but it's not necessary. This recipe also makes really good bread sticks. To jazz it up for breadsticks, mixing in herbs or topping with cheese is really good. For the Greek Pizza below, I used one cup whole wheat flour (it was all I had left) and two cups regular white flour.
Spinach Feta Greek Pizza
I recipe wheat pizza dough
2 Tablespoons olive oil
2 cloves grated garlic
1 onion chopped
2 bunches spinach
salt, pepper and nutmeg to taste
1 cup feta cheese crumbles
1 1/2 cups shredded mozzarella cheese
1 pint cherry tomatoes halved
fresh oregano, chopped
Preheat oven to 450. Press dough into pan and put in the oven for a few minutes. In a large skillet, saute the garlic and onion in oil. Add the spinach and wilt. Season with the salt, pepper and nutmeg. Top the lightly cooked dough with hte spinach mixture then top with feta and mozzarella. Put the pizza back in the oven until the cheese is melted, about 20 minutes. When the pizza comes out of the oven, top with tomatoes and oregano.
Monday, May 11, 2009
The Importance of Being Fresh
I have eaten and made a lot of meatballs and meatloaf and up until recently have used dry bread crumbs almost exclusively. But, America's Test Kitchen recommends fresh bread crumbs for these items. Hey, I thought, let's give it a whirl. Wow! What a difference! Both turned out moist and tender and delicious. They're okay with the dry, but fresh is really better. Here are my favorite recipes for meatballs and meatloaf.
Meatballs
2 slices white sandwich bread
1/3 c. buttermilk
1 lb ground beef (or 3/4 lb beef and 1/4 lb pork)
1/4 c. grated Parmesan cheese
2 Tbsp. minced fresh parsley (2 tsp. dried)
1 large egg yolk
1 garlic clove minced
3/4 tsp. salt
1/8 tsp. pepper
1. Remove and discard crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk into a smooth paste in a large bowl with a fork.
2. Add the beef, Parmesan, parsley, egg yolk, garlic, salt and pepper to the mashed bread. Stir the mixture gently until combined a uniform. Gently form the mixture into 1 1/2 inch round meatballs (about 14).
3. You can cook these in a skillet, but they always turn out pyramidal and require a lot of tending. I usually cook them in the oven. Heat the oven to 450 degrees. Spread the meatballs on a rimmed baking sheet and bake until cooked through, about 10 minutes. Enjoy!
I also like these with Montreal Steak seasoning. I leave out the Parmesan, salt, pepper, and garlic and add 1 Tbsp. of the steak seasoning.
Meatloaf
1/2 c. ketchup
2 Tbsp. Dijon or spicy mustard (use a kind you like)
1 egg
1/4 c. milk
2/3 c. fresh bread crumbs (Pulse chunks of bread in the food processor or do as for meatballs.)
1 Tbsp Montreal Steak seasoning
(Or for Italian flavor--1 tsp. Italian seasoning, 1tsp. oregano, 1/4 c. Parmesan cheese, 1 minced
garlic clove, onions to taste--1/4 c. finely minced does it for me)
2 tsp. parsley flakes (or 2 Tbsp. fresh)
1 lb. ground beef
1. Mix together the ketchup and mustard. Set aside 2 1/2 Tbsp. of the mix. Add the other ingredients and gently mix well.
2. On a rimmed baking sheet, form into four football shaped loaves. Top each loaf with the reserved ketchup and mustard mix. Bake at 425 degrees for 25 minutes.
I usually make this into as many loaves as we need. Two big ones for Mom and Dad and 3 or 4 smaller ones for the kids. This worked great until Maggie turned into a carnivore and started eating adult sized portions of meat and Katrina started to eat real food. We've had to move up to 1 1/2 lbs to feed everyone, so that makes bigger loaves or more of them. The kids love getting their own meatloaf and it's on the table way faster than traditional meatloaf.
Meatballs
2 slices white sandwich bread
1/3 c. buttermilk
1 lb ground beef (or 3/4 lb beef and 1/4 lb pork)
1/4 c. grated Parmesan cheese
2 Tbsp. minced fresh parsley (2 tsp. dried)
1 large egg yolk
1 garlic clove minced
3/4 tsp. salt
1/8 tsp. pepper
1. Remove and discard crusts from the bread, then tear the bread into small pieces. Mash the bread pieces and buttermilk into a smooth paste in a large bowl with a fork.
2. Add the beef, Parmesan, parsley, egg yolk, garlic, salt and pepper to the mashed bread. Stir the mixture gently until combined a uniform. Gently form the mixture into 1 1/2 inch round meatballs (about 14).
3. You can cook these in a skillet, but they always turn out pyramidal and require a lot of tending. I usually cook them in the oven. Heat the oven to 450 degrees. Spread the meatballs on a rimmed baking sheet and bake until cooked through, about 10 minutes. Enjoy!
I also like these with Montreal Steak seasoning. I leave out the Parmesan, salt, pepper, and garlic and add 1 Tbsp. of the steak seasoning.
Meatloaf
1/2 c. ketchup
2 Tbsp. Dijon or spicy mustard (use a kind you like)
1 egg
1/4 c. milk
2/3 c. fresh bread crumbs (Pulse chunks of bread in the food processor or do as for meatballs.)
1 Tbsp Montreal Steak seasoning
(Or for Italian flavor--1 tsp. Italian seasoning, 1tsp. oregano, 1/4 c. Parmesan cheese, 1 minced
garlic clove, onions to taste--1/4 c. finely minced does it for me)
2 tsp. parsley flakes (or 2 Tbsp. fresh)
1 lb. ground beef
1. Mix together the ketchup and mustard. Set aside 2 1/2 Tbsp. of the mix. Add the other ingredients and gently mix well.
2. On a rimmed baking sheet, form into four football shaped loaves. Top each loaf with the reserved ketchup and mustard mix. Bake at 425 degrees for 25 minutes.
I usually make this into as many loaves as we need. Two big ones for Mom and Dad and 3 or 4 smaller ones for the kids. This worked great until Maggie turned into a carnivore and started eating adult sized portions of meat and Katrina started to eat real food. We've had to move up to 1 1/2 lbs to feed everyone, so that makes bigger loaves or more of them. The kids love getting their own meatloaf and it's on the table way faster than traditional meatloaf.
Wednesday, May 6, 2009
Stuffed Peppers
This one is a bit time consuming but oh-so-good I couldn't resist adding it. Last time I made it I put together the inside in the afternoon during Anna's nap and then just stuffed and baked at dinner time. It's from the wonderful Costco cookbook.
1/4 cup each white, brown and wild rice - I usually buy those box mixes of white and wild rice with the spices, cook it and mix in 1/2 to a cup of that with the brown rice
6 medium bell peppers, any color but the red ones are good because they are so sweet
1 lb sausage
1 small onion, chopped
4 crushed garlic cloves
1/2 lb fresh small mushrooms, sliced
1/3 cup chopped fresh parsley
1/2 cup chopped walnuts
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 eggs, beaten
olive oil
Prepare rices and set aside. Preheat oven to 350. Wash and clean bell peppers. Slice off the tops (about 1/2 in) and clean insides thoroughly. If they don't stand up on their own, cut a tiny bit off the bottom for a base. Cook sausage in a large frying pan. Transfer to a bowl and set aside. Pour off most of the grease but leave some in the pan. Saute onion, garlic, mushrooms and parsley in the pan until soft. Add walnuts and saute 2 minutes. Add back sausage to vegetable mixture and add cheese, rices, spices and eggs. Combine well. Rub the exterior of the peppers with olive oil and stuff with the sausage mixture. Place in a baking pan, cover loosely with foil and bake 1-1 1/2 hours.
If your kids aren't into the peppers, you could probably just mix in diced peppers and bake the innards in a pan. I don't think it would take the full hour but don't know how long it would take so let me know if you do it this way.
1/4 cup each white, brown and wild rice - I usually buy those box mixes of white and wild rice with the spices, cook it and mix in 1/2 to a cup of that with the brown rice
6 medium bell peppers, any color but the red ones are good because they are so sweet
1 lb sausage
1 small onion, chopped
4 crushed garlic cloves
1/2 lb fresh small mushrooms, sliced
1/3 cup chopped fresh parsley
1/2 cup chopped walnuts
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 eggs, beaten
olive oil
Prepare rices and set aside. Preheat oven to 350. Wash and clean bell peppers. Slice off the tops (about 1/2 in) and clean insides thoroughly. If they don't stand up on their own, cut a tiny bit off the bottom for a base. Cook sausage in a large frying pan. Transfer to a bowl and set aside. Pour off most of the grease but leave some in the pan. Saute onion, garlic, mushrooms and parsley in the pan until soft. Add walnuts and saute 2 minutes. Add back sausage to vegetable mixture and add cheese, rices, spices and eggs. Combine well. Rub the exterior of the peppers with olive oil and stuff with the sausage mixture. Place in a baking pan, cover loosely with foil and bake 1-1 1/2 hours.
If your kids aren't into the peppers, you could probably just mix in diced peppers and bake the innards in a pan. I don't think it would take the full hour but don't know how long it would take so let me know if you do it this way.
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