Cooking for me, and maybe... I'll share.

Saffron Broth
One pinch of saffron
Half a cup of fish broth
10 baby potatoes

6 mini heirloom tomatoes
olive oil
2 tablespoons onion
2 tablespoons fennel
1 tablespoons tomato sauce

1 cod fillet

Dissolve the saffron in the fish broth
Put in the potatoes and cook until softened

Sauté onion, fennel and tomato sauce until soft.
Add saffron broth and potatoes.
Keep warm.


Pat fillet. Grease a baking dish with ¼ teaspoon olive oil. Salt and pepper cod and place on the baking dish. Cover the baking dish with an aluminum sheet. Place the dish inside the oven and bake for 30 minutes. Get a fork and check if the steaks can be easily flaked. If the flesh of the fish can be flaked with the fork, then remove the dish from the oven to avoid overcooking. Transfer the dish in a clean plate.

Garnish with baby tomatoes and potatoes.  Lemon.


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Fish stock
1 pound of fishbones
5 large bay leaves
5 garlic cloves
2 liters of water

1/4 cup butter
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 cup mashed roasted butternut squash
3/4 cups whole wheat  flour
1/4 flax meal
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves

- Mix all dry ingredients
- Cream butter and sugar. Add the egg, vanilla and spices mix until the batter is slightly lighter in color.
- Mix in the butternut squash and taste (add more spices if needed.)
-Mix in the dry ingredients.

Bake at 325 until fork come out clean.

1/6 of a loaf portion.

Aprox. 193 calories,

40

carbs, 3g fat,

4g protein,

3g fiber,

27g sugars.

 

1 tablespoon Olive Oil
2 scallions white part
1 scallion green part
1 tablespoon Shallots
1 garlic cloves
1 T Ginger
1 package Edamame beans (16oz) cooked
2 cup Chicken or Vegetable Broth  (adjust to how liquid you like it)
1/4 tablesopoon  White Soy Sauce (optional)
Sriracha
Microgreens

- Finely chop the white part of the scallions, shallots, ginger, garlic
and saute in olive oil (don't let it brown).
- Add the chicken stock until hot (letting soy sauce evaporate  - add edamame for one minute
- Put everything in a food processor until desired consistency  (may be too thick at this point)
add more warm chicken broth, vegetable broth or water.

Serve over microgreens, sprinkle green scallions and add sriracha sauce.

2 servings 150 calories each.

    1 container greek yogurt (I used 2% fage)
   1/2 envelope gelatin
      1 tablespoon vanilla extract or better yet (half a vanilla pod)
      2 tablespoons sugar
   1/2 cup of blueberries
   1/4 cup oats
   1/4 tablespoon lemon juice
      1 teaspoon maple syrup
      6 almonds

- Mix yogurt, vanilla and 1 1/2 tbs sugar (add more sugar or vanilla to taste)
   If using a pod heat it in 3 tbs of milk and scrape it.
- Dissolve gelatin in 2tbsp of water. Mix into the yogurt.
- Put mixture in 2 small ramekins

For the sauce
- Heat blueberries, add 1/2 tablespoon of sugar (add more if your berries are too tart)
- Add 1/4 tbs lemon juice, and continue heating over medium until they sweat a bit of liquid.
- Allow it to cool.

For the oats (you can always use granola instead of this)
- Roast oats and crushed almonds in a pan.
- Dissolve the maple syrup in 1/4 tbsp of water and sprinkle over the oats.
- Allow them to cool.

Assemble
- Put Oats (or Granola on a plate)
- Unmold pannacotta
- Cover with berries

Mare~ I bought myself an habanero plant... so had no option but to cook Yucateco.

Tilapia en Achiote
1 tilapia filet
1 tbs achiote paste
1 tbs mexican oregano (if you don't have mexican do not add)
3 tbs bitter orange (http://tinyurl.com/66wfpnx)
1/2 tbs white vinegar
1 banana leaf
1/2 red onion slice (use white onion if you can't find it)
Habanero (optional)
1/2 lime

Make a paste with achiote, oregano, bitter orange and white vinegar, salt. Put fish the banana leaf, season with achiote paste, put onion under and over the fish. Wrap in banana leaf. Bake at 400F for aprox 15 min. (Banana leaf may burn. I like it that way, but if you don't, wrap in aluminum wrap before baking.) Open packet, add lime juice. Serve with habanero and black beans.