Caprese

There is nothing better than fresh vine-ripened tomatoes.  Yesterday we escaped the heat and headed to the coast (where it was 30 degrees cooler!) and ended up in Cambria just in time for their Farmer's Market.  I bought beautiful red and yellow tomatoes and fresh basil.  Stopped off at Trader Joe's on the way home and picked up some fresh mozzarella so I could make Caprese.

Thick slices of tomatoes are topped with a little salt and then slices of fresh mozzarella.  Then drizzle with a little olive oil and some good balsamic vinegar.  Lastly, sprinkle on ribbons of fresh basil.  So good!

Sausage and Pepper "Risotto"

Okay, so it's not real risotto cause I didn't stand in front of the stove stirring and instead just cooked it all in my Dutch oven and then finished it in the oven.  A one pot wonder and yummy too. 
 

2 yellow or orange peppers, large diced

½ sweet yellow onion (about ¾ cup), small diced
3 links Italian sausages, casings removed

Olive oil                       

1 cup Arborio rice

½ cup dry white wine

2-1/2 cups low-sodium broth, heated

1 can diced tomatoes (14 oz.) with juices (I use Muir Glen fire-roasted)

½ cup grated parmesan cheese

½ cup fresh chopped basil

In a Dutch oven, sauté the sausage in a little olive oil until browned.  Don’t cook all the way through as it will continue cooking in the oven.  Preheat oven to 450 degrees.  Remove sausage and add the peppers and onion and cook for about 5 minutes.  Season with salt.

Add the rice and stir for about 2-3 minutes.

Add the wine to deglaze the pan and cook until mostly evaporated.  Add the broth, tomatoes, and cooked sausage.  Cover and bring to a boil.

Put the covered pot into a preheated 450 degree oven for 15 minutes.

Remove and stir in the cheese and basil.

Stuffed Mushrooms

These stuffed mushrooms were delicious! 

1 link Italian sausage, casing removed
12 medium mushrooms (I used cremini)
1 clove garlic, minced
1/4 cup panko breadcrumbs
1/4 cup crumbled gorgonzola
Splash of white wine
2 T. grated Parmesan
1 T. fresh tarragon or other herb
Olive oil spray

Wipe the mushrooms clean with a damp paper towel.  Remove the stems and set aside.  Using a small spoon, clean out any dark mushroom gills inside the mushroom.  This also makes more room for stuffing.  Be careful not to break the mushroom.  It's easier if you put the mushroom on a cutting board instead of holding it in your hand.

Chop the stems into small pieces.

Break up the sausage into a small saucepan and cook over medium heat.  After a couple of minutes, add the chopped up mushroom stems.  Continue cooking until sausage is cooked through.  Add the garlic and a splash of wine.  Cook until the wine is absorbed, about 2 minutes.  Remove from heat.

Add the gorgonzola and Parmesan cheeses, the Panko breadcrumbs, and the fresh tarragon.  Season with pepper.

Spray a baking pan with olive oil cooking spray (or brush with olive oil).  Put the mushroom caps on the sheet and fill with the stuffing mixture.  Lightly coat the stuffed mushrooms with the olive oil spray.

Bake at 375 degrees for about 15 minutes until golden brown.

Potato Gnocchi with Gorgonzola Sauce

Gnocci is such a great alternative to wheat pasta.  I really want to make my own from scratch but I'll wait until I move into the new house and have a better kitchen.  I bought these at Trader Joe's and they're good, but a little too large.  I sauteed some mushrooms and tomatoes and finished the dish with a light gorgonzola sauce and some fresh tarragon.

Here are most of the needed ingredients:

The Sauce:
1-1/4 T. butter
1 T. flour
1 cup milk (I use skim)
6 oz. crumbled Gorgonzola
Pinch of nutmeg

In a small saucepan, melt the butter.  Add the flour and whisk for a minute or two.  Add the milk and whisk to combine.  Simmer sauce for 5-10 minutes until it starts to thicken.  Add the cheese and nutmeg and combine.  Keep warm.

The Gnocchi:
3 plum tomatoes, diced
8-10 medium sized cremini mushrooms, sliced
1 pound package of gnocchi
Fresh tarragon or other herb (about 1 T.)
Fresh grated Parmesan

Bring a large pot of salted water to a boil.  Add the gnocchi and cook just until they start to float to the top, about 2 minutes. 

Heat a saucepan over medium high heat and add a little olive oil.  Add mushrooms and saute for about 5 minutes.  Add the tomatoes and continue cooking another 2-3 minutes.  Season with salt and pepper.

Using a slotted spoon, remove the gnocchi from the water and add it directly to the mushroom mixture.  Stir to combine.  Add about half of the gorgonzola sauce (or as much as you want).  Add the tarragon and spoon into serving bowls.  Top with fresh grated parmesan.

You will have more sauce than necessary.  I save it for gnocchi another night.

Enchiladas Verde with Kale, Fennel, and Beans

Since I bought kale and fennel at the Farmer's Market, I decided to make some veggie enchiladas.  I used verde sauce but a red enchilada sauce or even salsa would work too.  Paired it with a simple salad of greens and tomatoes (from the Farmer's Market, of course!) dressed with olive oil and a fig white balsamic vinegar (yeah, from F.M.).

8 small corn tortillas
1 bunch kale, chopped
1 fennel bulb, trimmed and sliced thin
1/2 sweet yellow onion, sliced thin
1 can cannellini beans, drained and rinsed
1/4 cup pine nuts
1/2 lemon
Cumin and coriander
Mexican cheese blend
Salsa verde mixed with Greek yogurt or crema

In a large skillet, heat olive oil and add fennel and onion.  Cook until soft, about 5 minutes.  Add the kale and continue cooking another 5-10 minutes.  Season with salt, cumin, and coriander.  Add the pine nuts and the beans and cook until heated through.  Remove from heat and add lemon juice.  Let mixture cool.

If using salsa verde, heat it up and mix in a little yogurt or crema.  Salsa right out of a jar would be good with this too, I would think.  I'll have to do that next time.

In a dry skillet, heat the tortillas on each side.  Put a little salsa on the bottom of an 8"x8" baking pan.  Fill each tortilla with an 1/8th of the kale/bean mixture.  Roll them up and put them seam-side down in the dish.  Top with remaining salsa and sprinkle with cheese.

Bake at 375 degrees until cheese is melted and turning brown, about 20 minutes or so.

Any kind of veggies can be used.  I add the beans for protein.

Roasted Carrots

I am totally in love with the carrots I buy now at the Farmer's Markets here in California.  This is my favorite way to cook them:

Carrots
Olive Oil
Cumin
Cardamon
Kosher Salt

Coat the carrots with oil and sprinkle on spices and salt.  Cook on a foil-lined baking sheet for about 15-20 minutes (depending on size) at 400 degrees.  Enjoy!

Pappardelle with Asparagus and Leeks

Coarse salt and freshly ground pepper

3 T. unsalted butter

2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well

2 lemons, zested

3/4 pound (or one bunch) asparagus, trimmed and cut into thirds

8 oz. dried pappardelle or other flat egg noodle

¼ cup mascarpone cheese

½-3/4 cup grated parmesan cheese

While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and asparagus and a pinch of salt; cook until leeks and asparagus begin to soften and are bright in color, about 5 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper, and salt, if necessary.

Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using a strainer.  Gradually stir in ½-3/4 cup pasta water, alternating with mascarpone and half the Parmesan and tossing until pasta is coated and sauce is creamy.

Top with remaining cheese.

Stuart's Favorite Breakfast

So, this is Stuart's favorite breakfast.  I was watching FoodTV like usual and Stuart saw Ina Garten, the Barefoot Contessa, making some egg salad, smoked salmon sandwiches, and he decided that would be a great breakfast.  So, I made him some egg salad and we bought some English muffins and fresh dill.  I always have smoked salmon because my favorite breakfast is a pumpernickle bagel half with cream cheese, dill, and smoked salmon.  Nothing hard about this breakfast since my egg salad is nothing more than boiled eggs, a little mayo and a little Dijon mustard.  Toast the muffin, add the smoked salmon, top with egg salad, and finish with fresh dill.

How to Boil Eggs:

First, start with old eggs, never just-purchased ones.  If they are a week or so old, they will peel much easier.  Put room temperature eggs into a pot of water, cover and bring to a boil.  Once the water boils, turn the heat off and let the eggs sit for 15 minutes (I use extra large eggs so if you use large reduce time by about 3 minutes). Remove from the stove, drain, and rinse with cold water.  Add a large glass of ice and let eggs cool for about 10 minutes.  Then peel eggs and either chop for the egg salad or do what I do:  Put them in the food processor!  Add just enough mayonnaise to make eggs stick together (probably about 1/2 cup for about 6 eggs), and about 1 t. Dijon mustard.  That's it!!

Asian Chicken Burgers with Spicy Aioli

These are awesome burgers!  I make them with ground chicken thigh meat and add some Asian ingredients for great flavor.  This time I dressed the burgers with Spicy Aioli, arugula, tomatoes, and avocado.  Really yummy!!  The burgers will be very wet when you form them but they turn out great once cooked.  I don't grill them because they are just too lean.  Pan frying is best.
 
2-4 Hamburger buns (I use whole wheat Orowheat buns, toasted)
1+lbs. ground chicken thighs

1 cup panko

1 egg white
¼ cup chopped green onion (about 3-4)

2 T. mayonnaise
1-1/2 T. green curry paste
1 T. toasted/dark sesame oil
1 T. low sodium soy sauce
2 t. Sriracha

In a large bowl, mix together the chicken, panko, egg white, and green onions.

In a small bowl, mix remaining ingredients.  Add to the chicken and mix together lightly.

Form into four patties and refrigerate at least 30 minutes.  Freeze or refrigerate remaining two patties if only making two burgers.
 

Heat oil in large pan and sauté each side 3-4 minutes, or until done.

Serve with tomato and arugula, thin avocado slices, and Spicy Aioli.
 
Spicy Aioli:

1 cup mayonnaise

1 T. Sriracha (less if you don’t like spicy)
1/2 t. smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt   

Seared Scallops with Herbs and Orzo

There's only one thing you have to remember about cooking scallops:  Don't overcook them!  Depending on size they only need 2-3 minutes on one side and another minute on the other side.  Use a good high-heat oil like grapeseed so you can get the pan nice and hot and get that pretty sear on the scallops.

For 2 servings:
 

3/4 cup uncooked orzo (I use tri-colored)

2 T. chopped fresh dill, divided
2 T. chopped fresh chives divided
2 t. extra-virgin olive oil
Kosher salt and ground pepper
5-6 large sea scallops
1-2 T. grape seed oil                  
1/3 cup dry white wine
1 T. finely chopped shallots
1 T. white wine or champagne vinegar
2 T. chilled butter
1 t. chopped fresh thyme or pinch of dried thyme

Cook orzo in a pot of salted water until al dente (about 6-8 minutes).  Drain and add olive oil, 1 T. dill, 1 T. chives, salt and pepper.

Combine wine, shallots, and vinegar in a saucepan; bring to a boil.  Continue cooking for about 5 minutes.  Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon dill, 1 tablespoon chives, 1 teaspoon thyme, and a little salt.

Heat a large cast-iron skillet over medium-high heat and add grape seed oil.  Dry the scallops with a paper towel.  Sprinkle with salt and pepper on both sides.  Add scallops to pan; cook 2-3 minutes or until browned.  Flip and cook another minute.

Spoon the orzo onto plates, top with scallops, and then pour the reduced wine/herb sauce on top.

I like to serve this with sautéed baby spinach and kale.

 

Asian Couscous

Still on my couscous kick so this time I made it with an Asian flair.  Served it with fish sammies topped with seaweed salad...yummy!!  You can use any vegetable combination and you can substitute baby spinach or arugula for the microgreens, if you can't find them.

1 cup Israeli couscous
2 cups water
6 oz. sugar snap peas
1 large carrot, shredded
1 box (about 2 oz.) microgreens (any type works...I used Asian)

2 T. rice vinegar
1 T. soy sauce
1 t. minced or grated ginger root
1 t. minced garlic
2 t. toasted (dark) sesame oil
1 t. fish sauce
juice of 1/2 lemon
2-3 T. olive or grapeseed oil

Bring the water to a boil and add the couscous.  Simmer for about 8 minutes.  Drain the couscous, rinse well, and drain again.

Put the sugar snap peas in a microwave-safe container and nuke for about 1 minute. 

Put the couscous in a large bowl and add the peas, carrot, and microgreens.

Combine the remaining ingredients in a small bowl and whisk to combine.  Add to the couscous and combine.  Season with salt, if necessary.  Refrigerate for a few hours to allow flavors to blend.

Roasted Vegetable Israeli Couscous

I love roasted vegetables and today I got some beauties at Central Market so I decided to make couscous.  I used Israeli couscous, which is the large pearl type.  I love couscous when I need a change of pace from quinoa.  It's basically pasta so it's not as healthy as quinoa, but I love the taste and texture.  Any type of vegetables can be used.  Here are the ones I used:

I love the tender little eggplant I find at Central Market.  The verigated ones are my favorites.  Basically, just go for color and what's in season when picking out your veggies.

1 cup Israeli couscous (also called pearl couscous)

2 cups water
1 red bell pepper, cut lengthwise and seeds removed
1 zucchini or calabaza squash
1 yellow squash
1 Japanese eggplant
½ inch thick slice red onion

2 T. white balsamic vinegar
1 T. olive oil
Zest and juice of one large lemon
1/2 cup fresh basil, chiffonade

Cut the vegetables (except the pepper and onion) into bite-sized pieces.  Put in a large bowl and drizzle with olive oil.  Season with salt and pepper and mix well.  Divide the vegetables onto two foil-lined baking sheets.  Put a little oil on the pepper slices and the chunk of onion.  Put those on the baking sheets as well.  Bake at 400 degrees for 20 minutes.

While the vegetables are roasting, bring 2 cups water to a boil.  Add 1 t. salt and 1 cup Israeli couscous.  Cover and simmer for 8 minutes.  Drain, rinse well, and drain again.

For the vinaigrette, combine the balsamic, olive oil, zest, juice, and chives.  Chop the wedge of roasted red onion and the red peppers (the charred skin should come off easily).  Add the vegetables to the couscous and dress with the vinaigrette.  Add the basil and stir to combine.   

Twice Baked Potatoes

It's been many years since I've made these potatoes so I had forgotten just how good they are, and how easy!  Instead of adding sour cream, like I used to, I added Mexican crema.  Crema is milder and thinner than sour cream and is basically the same thing as creme fraiche.  Sour cream can easily be substituted but your potatoes won't be as creamy as the ones you see in the picture.

2 baking potatoes
2-3 T. butter, melted
1/2-3/4 cup crema, creme fraiche, or sour cream
1/4 cup fresh grated parmesan
1/4-1/2 cup grated ColbyJack cheese
3 slices bacon, cooked and crumbled
3 T. fresh chopped chives, reserving some for garnish
Salt and pepper, to taste

Scrub the potatoes and allow to dry completely.  Preheat the oven to 375 degrees.  Pierce the potatoes once or twice with a fork.  Rub the potato skin lightly with olive oil and sprinkle with Kosher salt.  Bake directly on the oven rack until fork tender, about 1 hour.  When they come out of the oven, cut an "X" on the top of each potato to release the steam. 

Let the potatoes cool just until you can handle them.  Carefully slice the top off the potato, scoop out the inside but leave just enough potato to keep the skin from tearing.  Put the scooped out potato in a large bowl.

Combine the potato, butter, crema, cheeses, bacon and chives.  Taste and add salt and pepper as needed.  Put the potato mixture into the potato skins and bake an additional 15 minutes.  Garnish with chives.

Apple Cake

This is a delicious cake and very easy to make.  I like it because it's not too sweet.  Always use organic apples, if at all possible.

1 1/2 cups flour (sift first, then measure) 

2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 extra large egg, at room temperature
1/2 cup milk, at room temperature (I use skim and it works fine!)
1 t. vanilla
1/4 cup unsalted butter, melted and slightly cooled 
2-1/2 to 3 cups chopped, peeled organic apples (2 large apples)

Topping:

1/2 cup brown sugar (break up any chunks)

1/4 cup flour
2 tablespoons butter, cut into very small cubes
1 teaspoon cinnamon

In a small bowl, combine the topping ingredients and set aside.

In a glass measuring cup, measure out the milk.  Add the egg and whisk until completely beaten.  Add vanilla and melted butter and whisk to combine.

Combine the dry ingredients in a large bowl.  Add the wet ingredients to the dry and mix using a spatula.  Fold in the chopped apples.  If the batter seems too dry, just add a little milk.  It's a very forgiving batter.

Coat an 8x8 baking pan with cooking spray made for baking (or grease the pan with butter).  Spoon in the batter and spread evenly.  Top with the crumb topping.

Bake at 375° for 35 minutes.  Remove and let cool completely in the pan before cutting.

 

The batter will be fairly thick and look like this:

 

Eggplant Parmesan

I love eggplant parmesan, but I don't like having to bread and fry the eggplant.  It just absorbs too much oil and that kind of freaks me out.  So, I decided to roast the eggplant slices and it turned out great!  I use my Quick and Easy Marinara recipe, but you can use jarred if you want.  I decided to add Italian sausage to the sauce since we hadn't eaten meat in about 10 days, but that's definitely optional. 

Serve this with your favorite pasta.  I used whole wheat capellini, which is a little thicker than angel hair.  Loved this dish, and it was even better the next day.

2 large purple eggplant (about 2 lbs. total), cut into 3/4" slices
Olive oil (about 1/2 cup)
Salt and pepper
About 3-4 cups marinara sauce
2 links Italian sausage, if using
1/2 cup fresh basil*
1 cup shredded mozzarella
1/2 cup fresh grated Parmesan

Cook the sausage, if using.  Drain in a paper towel lined bowl and set aside until marinara is done.  Add the sausage and basil to the marinara when it is done simmering.

Line a baking sheet with foil and top with a baking rack.  Put olive oil in a small bowl and use a pastry brush to coat both sides of each eggplant slice.  Sprinkle with salt and pepper (I only do this on one side). Place on the baking rack.  Bake at 400 degrees for 20 minutes.  Turn the eggplant over and continue baking another 20 minutes.  You'll need one baking sheet and rack for each eggplant.

Coat a 9x13 inch baking dish with cooking spray.  Put about 1 cup of marinara sauce on the bottom of the pan.  Add roasted eggplant slices.  Top with remaining sauce.  Add mozzarella and Parmesan.

Bake at 400 degrees an additional 10-15 minutes, or until cheese begins to brown.

Serve with your favorite pasta.  Great when accompanied by salad and garlic bread!

*There is fresh basil in my sauce recipe.  If you use a jarred sauce or another recipe, be sure to add fresh basil.

Roasted Veggie Enchilada Casserole

I had an eggplant that I needed to use so I decided to make stacked enchiladas filled with roasted vegetables and black beans.  I used salsa instead of enchilada sauce and it turned out great.  You can use any combination of vegetables.  Roasting them just brings out more flavor.  Avocado added a creamy element to the dish.  Very satisfying!

1 medium purple eggplant, cut into cubes (or about 3 small eggplants)

1 red bell pepper, cut in thirds and seeded

1 thick (about 1") slice of onion (not separated into rings)

1 can black beans, drained and rinsed (or flavored beans drained but not rinsed)
1 (16 oz.) jar salsa (about 2 cups)
6-8 oz. shredded cheese, (I use colby/jack or Mex blend)
1-2 avocadoes, sliced thin

Juice of 1 lime

8 small tortillas, cut in half

First, roast the veggies:  Put the eggplant and squash on a foil-lined baking sheet and drizzle with olive oil.  Season with salt and pepper.  Do the same with the peppers and onion on another baking sheet.  Bake at 375 degrees for about 25 minutes.

When the peppers and onion are cool enough, cut into cubes.

Spray a large casserole dish with cooking spray.  Put about 1/3 of the salsa on the bottom of the dish.  Line with five of the tortilla halves.  Top with the roasted eggplant, onions, and red pepper.  Top with 1/2 the cheese.  Top with five tortillla halves.  Add the sliced avocado, black beans, and lime juice.  Top with remaining tortilla halves, salsa and remaining cheese.

Bake at 375 for about 20-25 minutes until brown and bubbly.

Veggie Lasagna

I haven't made lasagna in ages and this one turned out really tasty.  We now have prewashed baby kale at work so I used a 5 oz. package of that plus about another 2-3 oz. of baby spinach.  I added mushrooms and onions and included some rehydrated porcini mushrooms that I had leftover from a risotto dish.  I used Italian Fontina cheese instead of mozzarella because that is what I had.  I'm sure mozzarella would work just as well. 

I think the trick to a good lasagna is to not load up on the ingredients.  More is not merrier when it comes to lasagna.

12 lasagna noodles (I use whole wheat), or use no-bake noodles

8 oz. baby kale and/or baby spinach, pre-washed
½ large sweet onion, cut in half and thinly sliced
2 cloves garlic, minced
8 oz. mushrooms (I like baby bellas), sliced
1 oz. dried porcini mushrooms (optional)
1 large carrot, shredded
1 t. dried thyme
Salt and pepper, to taste

1 (16 oz.) container whole or part-skim ricotta (about 2 cups)
1 egg, slightly beaten
2 cups Italian Fontina or mozzarella, grated (divided)
1/2 cup Parmesan, grated
1 t. Mexican oregano
½ cup Italian parsley, chopped

About 3 cups marinara sauce (I use my spaghetti sauce recipe, minus the meatballs)

Cook the noodles until just done.  Drain and lay flat on a clean kitchen towel.

If using dried mushrooms, add them to a cup of boiling water and reconstitute for about 15 minutes.  Remove from the water and coarsely chop. 

In a heavy large pan (I use my Dutch oven), add olive oil (about 2 T.) and cook the onion until soft.  Add the mushrooms and cook until soft and the liquid from the mushrooms evaporates.  Add the carrot and garlic.  If using, add the reconstituted mushrooms to the vegetable mixture.  Add the kale and/or spinach and cook until just wilted.  Season with thyme, salt and pepper.

In a medium bowl, beat the egg and add the ricotta, 1 cup Fontina or mozzarella, the Parmesan, oregano, and parsley.  Mix well.

Coat a 9x11 pan with cooking spray.  Cover the bottom with some of the sauce.  Add 3 noodles over the sauce.  Spread half the ricotta mixture over the noodles (use a spatula) and add another layer of noodles.  Add the vegetable mixture and top with a little sauce.  Add another layer of noodles and the remaining ricotta mixture.  Add the last layer of noodles.  Top with sauce. 

Make sure the top layer of noodles is completely covered with sauce.  Use your fingers and press the noodles down into the sauce, if necessary.  Cover with foil and bake at 375° for 40 minutes.  Uncover and top with remaining cheese.  Bake for about 15 minutes or until cheese starts to brown.

Let sit at least 15 minutes before cutting and serving.

Green Chiles & Cheese Casserole

My mom used to make this casserole and my sister, Arndis, is crazy about it.  I remember her buying canned green chiles to take back to Iceland.  The original recipe has a ton of cheese in it so I cut way back on that.  I also topped it with salsa instead of the original tomato sauce.  So yummy and even better the next day.

2 (7 oz.) cans whole green chiles (preferably fire roasted), drained

1 small (5 oz.) can evaporated milk
4 eggs
10-12 dashes tabasco
1 T. flour (I use brown rice flour)
1 t. baking powder
1 cup (about 4 oz.) finely shredded cheese (I use CoJack or Mexican Blend)
¼ cup salsa or picante sauce (not too chunky)

In a medium bowl, whisk together eggs, milk, tabasco, flour and baking powder until very well blended.
 

Coat a serving dish (about 8”x8”) with cooking spray.  Cut one side of the chiles lengthwise so that they lay flat.  Line the serving dish with one can of the chiles.  Top with half the cheese.  Repeat with another layer of chiles and cheese.
 

Top with the egg mixture and press down with your fingers to make sure all of the cheese is covered by the egg mixture.
 

Bake for about 25 minutes at 375 degrees.  Remove and top with salsa.  Bake an additional 2-3 minutes.  Let sit for 10 minutes before serving.

 

Here's a slice of this tasty goodness:

 

Asian Slaw

Made this slaw for fish tacos (next post).  Super good!

3 cups Napa cabbage, shredded or thinly sliced

1 cup radicchio, shredded or thinly sliced
½ red pepper, thinly sliced
1 cup cilantro, chopped
2 or 3 thin slices red onion, cut into fourths

1/4 cup rice vinegar
2 T. toasted sesame oil
2 T. pickled ginger, finely chopped
2 cloves garlic, minced
Salt and pepper

In a large bowl, combine the vinegar, oil, ginger, garlic, salt and pepper.  Add the cabbage, radicchio (or more cabbage if you don’t have radicchio), red pepper, cilantro, and onion slices.

Refrigerate for about an hour before serving.

Fish Tacos...Asian Style!

I usually make fish tacos using some type of chipotle slaw, but this time I decided to go Asian.  Marinated the tilapia and made an Asian Slaw that was super tangy and good.  Here's the marinade recipe:

3-4 Tilapia fillets
1 lime, juiced
1/4 c. peanut oil
1/2 c. low sodium soy sauce
1 T. pickled ginger
1 large garlic clove, smashed and sliced
1 T. toasted (dark) sesame oil
Splash of fish sauce
Pinch of cloves, or 3-4 whole cloves
1 t. coriander

Combine all ingredients in a baking dish where the tilapia fillets fit well.  Marinade at least an hour, turning once.

Preheat oven to 425 degrees.  Put a cast iron skillet in the oven and heat for about 10 minutes.  Remove skillet and put fillets in it.  Put back in oven for 5 minutes.  Remove and flip the fillets and bake for another 3 minutes.

Serve with tortillas and Asian slaw.