Fish Tacos with Cilantro Lime Chimichurri

These are really good.  Every time I mention fish tacos, my husband turns his nose up at me.  I changed his mind about fish tacos with this recipe, just like I convinced him camping really is a vacation.   He’ll really feel on vacation when I make these goodies on our camping trip this summer!  This recipe is courtesy of Michael Smith’s “Real Food, Real Good.”

For the Slaw

1/4 cup(60 mL) of honey
1/4 cup(60 mL) of white wine or cider vinegar
2 tablespoons(30 mL) of Dijon mustard
1 tablespoon (15 mL) of cumin seeds
1/2 teaspoon (2 mL) of salt
1/2 head of green cabbage, thinly sliced, shredded
or grated.
2 carrots

For the Chimichurri

  • 1/2 bunch of flat parsley
  • 1/2 bunch of cilantro
  • 2 or 3 cloves of garlic, peeled
  • 1 jalapeño pepper
  • 1/4 cup(60mL) of olive oil
  • The zest and juice of 2 limes
  • 1/4 teaspoon(1mL) of salt

For the Tacos

  • 1 cup (250mL) of whole wheat flour
  • 1/4 cup(60mL) of chilli powder
  • 1/2 teaspoon(2mL) of salt
  • 1/4 teaspoon (1mL) of cayenne pepper
  • 2 tablespoon (30mL) of grape seed or vegetable oil
  • 6 whitefish or salmon fillets (4 to 5 ounces/115 to 140 g each)
  • 12 to 24 tender fresh cilantro sprigs for garnishing

Instructions:

Start with the slaw.  In a large bowl or resealable container, whisk together the honey, vinegar, mustard, cumin seeds and salt.  Add the cabbage and carrots, mix well.  You can rest the works in the refrigerator for a day or two if you like.

Next:  Make the chimichurri.  In a food processor or blender, blend the parsley, cilantro, garlic, jalapeño, olive oil lime zest and juice and salt until smooth.  Reserve in a small jar for a day or two if needed.

When it’s time to pan-fry the fish, preheat your over to 200 F(100 C).  In a shallow dish whisk together the flour, chilli powder, salt and cayenne.  Place your favourite heavy skillet over medium-high heat.  Pour the oil.  working in batches so you don’t crowd the pan, dip and dredge each piece of fish in the seasoned flour, evenly coating it on both sides.  Knock off any excess and carefully slide into the hot fat.  Cook, flipping once until the fish is lightly browned and cooked through, about 2 to 3 minutes per side.  Keep the first batches warm in the oven while you cook the remaining fish.

Build the tacos.  Cut the fish fillet in half crosswise.  Lay a tortilla flat on a clean work surface. Place half a fish fillet in the middle, top with a big scoop of slaw and a generous spoonful of chimichurri.  Garnish with a sprig or two of cilantro.  Fold and serve immediately…delicious..  Makes 12 small tacos with some leftovers, serves 4 to 6.

SALTED CHOCOLATE HEMP SHAKE FOR TWO

This shake is delicious and answers the call for chocolate!  Loaded with protein, omega 3 fatty acids and antioxidants.  Recipe from “Oh She Glows Every Day.”  You can find out more about the Author, Angela Liddon, at “Oh She Glows blog.”

1 1/4 cup unsweetened almond milk (Coconut milk works as well)

1 large frozen banana, roughly chopped

3 or 4 pitted medjool dates to taste

2 tablespoons of pure maple syrup

3 tablespoons unsweetened cocoa powder

3 tablespoons of hemp hearts

1 tablespoon of coconut butter(almond butter or nut butter also works)

1/4 teaspoon ground cinnamon

1/8 – 1/4 teaspoon fine sea salt to taste

ice cubes (4 or a few more)

Blend in a high speed blender until super smooth and enjoy….

 

 

 

Thinking Outside the Box

“One cannot think well, love well, sleep well, if one has not dined well.”  Virginia Woolf

I recently stumbled across a book  “Oh She Glows Every Day” by Toronto’s own Angela Liddon.  This is Angela’s second book and her first book was on the New York Times bestseller’s list.   I am a little behind the scenes because I just heard of Angela Liddon a few months ago.  Her book is plant-based recipes and she is a vegan.  I am not a vegan, however, I have been eating less meat and I rarely eat red meat, mostly chicken  and fish.  Cooking has been a chore for me lately and that’s not like me as I love to cook.  The truth be told, I am totally bored, apathetic and disengaged with cooking.  I like to get a healthy dose of vegetables in my diet but I run out of ideas for cooking veggies and I am extremely bored of salads.  A friend of mine started posting her daily new creations from “Oh She Glows” on instagram and her posts caught my interest.  After gazing through Angela’s book at the local Costco, I bought the recipe book and began cooking and thinking outside the box.  Plant based cooking will be a challenge in my house as I live amongst definite carnivores.  My oldest son is taking a foods class in school and during a presentation about vegan food, he and his buddies chanted “Vegans aren’t right” to the bewilderment of his teacher.  Of course my youngest, well he thinks vegetables will poison him and my husband….he likes his meat but open to the concept of not eating as much meat, but he has a long way to go to being “open minded”.   Below I am sharing Angela’s “Oh Em Gee Veggie Burgers from “Oh She Glows Every Day”. Click here to go Angela’s blog where she shares many recipes and enlightens us with her genuine and authentic soul.  Oh She Glows Blog

Oh Em Gee Veggie Burgers

Ingredients:

For the burgers:
  • 1 1/4 pounds (565 g) sweet potato or butternut squash (2 cups of  sweet potato or butternut squash)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
  • 2/3 cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Dayor this one, to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
  • Homemade Vegan Mayo (p. 269) or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato

Directions:

  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.

Tips:

  • Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
  • Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
  • Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
  • Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.

Apple Pie Muffins

muffinsMade these with fresh apples picked from a friend’s tree…..delicious..

Ingredients:  – yield 18 – 24 muffins

Topping

1/2 cup packed brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter – melted

Batter

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk (or use 1 tsp vinegar in 1 cup milk)
1/2 cup butter  – melted
1 teaspoon vanilla
1 1/2 cups packed brown sugar
2 cups diced apples

Directions

Topping-mix all together, until mixture forms crumbs.

Batter- Whisk together egg, buttermilk, butter, and vanilla.
Stir in sugar.

Without mixing, add flour, baking soda, salt and apples.
Stir just until combined.  Do not over mix.

Spoon into muffin cups.

Sprinkle with the topping.

Bake at 375 degrees F for 20 minutes or until firm to the touch.

Recipe courtesy of food.com

Balsamic Chicken

It’s been a while since I’ve posted a  recipe – this recipe is so easy and quick.   I’m all about easy and quick!

Note: If desired, you can substitute approximately 12-16 chicken breast tenders (tenderloins) in lieu of the whole chicken breasts.

Ingredients

4 boneless chicken

2 teaspoons lemon-peper seasoning

1/2 teaspoon extra virgin olive oil

1/3 cup balsamic vinegar

1/4 cup chicken broth

2 garlic cloves, minced

4 teaspoons of butter

parsley sprig

cherry tomatoes

Directions

On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet — not one with ridges).

Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
In a large frying pan, pour oil and heat to medium temperature.  Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.

Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
Add butter; stir to melt.

Place chicken on serving dish and spoon sauce over chicken.
Garnish with parsley sprigs and cherry tomatoes.

My notes:  I added a bit of dijon mustard to the balsamic vinegar mix and cut up some fresh chives and oregano to add to the cherry tomatoes and parsley sprig mixture on top

Enjoy…

Slow Cooker Apple Crumble

I’ve enjoyed having a few close friends over this Christmas – that is what Christmas is all about  – spending time with loved ones.  Between both boys there were three hockey tournaments over the Christmas holidays so most of my time has been spent driving across town, not leaving me a lot of time to prepare for  a dinner party.  Over the years I’ve learned a few short cuts and quick tips and I know my weakness.  I am no Martha Stewart when it comes to baking, decorating and presentation, so I rely on simplicity.  Simple place settings, simple drinks, simple desserts and lots of love!  Below is something I throw together and let it cook all afternoon in the slow cooker while I prepare the rest of dinner.  At the end of the day you have delicious apple  crumble and all you have to do is add ice cream.  Hope everyone is enjoying the holidays and spending precious time with family.
Slow Cooker Apple Crumble.
courtesy of: scattered thoughts of a crafty mom
Ingredients:

  • 1 cup all purpose flour
  • 1 cup old fashioned rolled oats
  • 2/3 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 1 cup walnuts or pecans, roughly chopped (optional)
  • 1 cup cold butter cut into pieces
  • 4 to 6 large apples peeled cored and thickly sliced (you want about 6 cups)
  • 6 tbsp apple juice ( I didn’t have any apple juice, so  used 1 tbsp lemon juice and the rest water)

Directions:

  1. In a large bowl, stir the flour, oats, sugar, nutmeg, cinnamon and nuts together until combined. Add the butter and mix with a pastry blender, fork or hands until pea sized lumps are formed.
  2. Place the apple slices in the base of the slow cooker and add the apple juice. Sprinkle the flour mixture evenly over them.
  3. Cover and cook on low for 4 hours. (make sure your slow cooker actually cooks on low- many of the newer ones actually run higher.  If your’s cooks hot, you may want to shorten the cooking time.)
  4. Serve warm with a scoop (or 2) of vanilla ice cream
  5. Enjoy!

Gorgeous and Moroccan

I love the sound of Moroccan and love the food even more. A few dishes I made this past weekend and I think the recipes are worth sharing – just in time for grilling weather.

Grilled Moroccan Chicken

Servings: 4

Ingredients

1/2 cup extra virgin olive oil
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless chicken breasts

Directions

  • Combine olive oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  • Process until smooth
  • Rub the mixture on both sides of the chicken breast and let stand 30 minutes.
  • Preheat the grill to medium hot and grill chicken breasts 5 – 7 minutes on each side, or until done.
  • Recipe taken from food.com/moroccan chicken

Serve the chicken with:

Black Bean and Couscous Salad

Makes 10 Servings

Ingredients:

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2(15 ounce) cans black beans, drained
salt and pepper

Directions

  • Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in couscous.
  • Cover the pot and remove from the heat
  • Let stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
  • Add green onions, red pepper, cilantro, corn, beans and toss to coat
  • Fluff the couscous well breaking up any chunks.
  • Add to the bowl with the vegetables and mix well.
  • Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Recipe from food.com/black bean couscous salad