Very simple lunch today ... Filete de Pescado with Calabacitas.
Calabacitas
6 green zucchini
3 plum tomatoes
3 slices onion
(salt)
Dice the onion, saute until transparent, add the tomato (diced), saute until soft. Add the zucchini (diced large). Add salt..
Cover and cook on medium heat over stove for 20 min or until zucchini is soft.
Fish
1 fish fillet
Wondra flour (this flour gives it a very nice coating since it is extra thin)
White pepper
Salt
Season fish with salt and white pepper. Coat with Wondra flour. Saute fish in olive oil until golden brown and flaky inside.
Serve fish on top of the calabacitas and add lemon.
Fish with Calabacitas (Mexican style Zuchinni)
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Calabacitas
6 green zucchini
3 plum tomatoes
3 slices onion
(salt)
Dice the onion, saute until transparent, add the tomato (diced), saute until soft. Add the zucchini (diced large). Add salt..
Cover and cook on medium heat over stove for 20 min or until zucchini is soft.
Fish
1 fish fillet
Wondra flour (this flour gives it a very nice coating since it is extra thin)
White pepper
Salt
Season fish with salt and white pepper. Coat with Wondra flour. Saute fish in olive oil until golden brown and flaky inside.
Serve fish on top of the calabacitas and add lemon.
200 calories
Dumplings
18 wrappers (Shanghai style)
10 large shrimp
1/cup stir fry veggie mix (miniature corn, broccoli, sugar snap peas, shelled edamame, carrots, portabello mushrooms, water chestnuts, red bell pepper, yellow bell pepper, shiitake mushrooms, soy beans and green onions)
1 scallion chopped
1 garlic clove minced
1/2 tablespoon shallot very finely minced
1 tablespoon Thai fish sauce
2 tablespoons grape seed or corn oil
1/2 tablespoon ginger
1/2 Thai chile
lime juice
salt
In a skillet cook shallot and garlic to soften. Add all the remaining ingredients and cook until the shrimp is half cooked.
Take out of skillet, let it cool and fill the wrappers.
Caldo de Camarón
(I cheated and used Knorr Caldo de Camarón but if you want to make it you can find the recipe here http://tinyurl.com/5wvqa7c)
Cilantro
Lime juice
--------
Boil the dumplings until the wrapper is soft, serve on the caldo de camarón, add cilantro and lime juice to taste.
Shrimp dumplings in caldo de camarón (Mexican shrimp broth)
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200 calories
Dumplings
18 wrappers (Shanghai style)
10 large shrimp
1/cup stir fry veggie mix (miniature corn, broccoli, sugar snap peas, shelled edamame, carrots, portabello mushrooms, water chestnuts, red bell pepper, yellow bell pepper, shiitake mushrooms, soy beans and green onions)
1 scallion chopped
1 garlic clove minced
1/2 tablespoon shallot very finely minced
1 tablespoon Thai fish sauce
2 tablespoons grape seed or corn oil
1/2 tablespoon ginger
1/2 Thai chile
lime juice
salt
In a skillet cook shallot and garlic to soften. Add all the remaining ingredients and cook until the shrimp is half cooked.
Take out of skillet, let it cool and fill the wrappers.
Caldo de Camarón
(I cheated and used Knorr Caldo de Camarón but if you want to make it you can find the recipe here http://tinyurl.com/5wvqa7c)
Cilantro
Lime juice
--------
Boil the dumplings until the wrapper is soft, serve on the caldo de camarón, add cilantro and lime juice to taste.
Apple-Ginger souffle.
1 medium apple (peeled and sliced)
2 Eggs (separated)
1 egg white
1 medium apple
1 pinch ginger
1 pinch ground cloves
1 pinch nutmeg
1 teaspoon cinnamon
1 or 2 tablespoons sugar
Microwave the apple until soft (2-3 min depending on the size)
Puree soft apple. Mix in spices and egg yolks.
Taste, add spices and sugar if needed. (I used 1 truvia packet.)
Beat egg whites until they hold peaks when beaters are lifted; whipped eggs should still be slightly glossy and should not separate into chunks (stiff but not dry).
Mix 1/3 of the egg whites in the apple pure. Fold in carefully the rest of the egg whites.
Put mixture in lightly oiled ramekin and bake at 375F for 15 min or until ready.
250 Calories
Apple Ginger Souffle
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1 medium apple (peeled and sliced)
2 Eggs (separated)
1 egg white
1 medium apple
1 pinch ginger
1 pinch ground cloves
1 pinch nutmeg
1 teaspoon cinnamon
1 or 2 tablespoons sugar
Microwave the apple until soft (2-3 min depending on the size)
Puree soft apple. Mix in spices and egg yolks.
Taste, add spices and sugar if needed. (I used 1 truvia packet.)
Beat egg whites until they hold peaks when beaters are lifted; whipped eggs should still be slightly glossy and should not separate into chunks (stiff but not dry).
Mix 1/3 of the egg whites in the apple pure. Fold in carefully the rest of the egg whites.
Put mixture in lightly oiled ramekin and bake at 375F for 15 min or until ready.
250 Calories
I have been craving these for almost two years, so decided to make them. Contrary to popular belief, Chiles en Nogada are pretty easy to make. The issue is getting all the ingredients prepped to cook. The Puebla nuns that invented the recipe had too much time on their hands!
If you have the added complexity of being in New York City where you can't get peeled unripe walnuts (unripe walnuts are only available two months of the year - and peeling them is a major task,) or clean poblano peppers (you can buy roasted and deveined poblano peppers at Costco in Mexico) by the time you are peeling the pomegranate your fingers hurt :(
Cooking is easy. Make a picadillo filling (pork, apples, peach, plantain, pears, almonds, acitron "good luck finding this.") Fill the poblano peppers with the picadillo. Make a sauce (walnuts, Sherry, cream, sugar-if needed). Put the nogada sauce on the peppers, top with pomegranate seeds (they add sweetness so don't assume they are for decoration.) Decorate with parsley.
I modified my friend's grandmother's recipe. I will publish when I get the ok to do so.
Chiles in Nogada
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If you have the added complexity of being in New York City where you can't get peeled unripe walnuts (unripe walnuts are only available two months of the year - and peeling them is a major task,) or clean poblano peppers (you can buy roasted and deveined poblano peppers at Costco in Mexico) by the time you are peeling the pomegranate your fingers hurt :(
Cooking is easy. Make a picadillo filling (pork, apples, peach, plantain, pears, almonds, acitron "good luck finding this.") Fill the poblano peppers with the picadillo. Make a sauce (walnuts, Sherry, cream, sugar-if needed). Put the nogada sauce on the peppers, top with pomegranate seeds (they add sweetness so don't assume they are for decoration.) Decorate with parsley.
I modified my friend's grandmother's recipe. I will publish when I get the ok to do so.
For Meatballs (Makes 15-12)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
Peppermint Meatballs
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For Meatballs (Makes 15-12)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
All the flavors of apple pie in a healthy breakfast.
- 1/2 cup oatmeal
- 1 apple (Granny Smith)
- 1 cup of water
- 1 tbs brown sugar (or Splenda)
- cinnamon, nutmeg, ginger
- cloves (optional)
- walnuts
- Boil the water, add spices and sugar.
- Slice apple and add to water. Boil until apples are a little bit soft (not a lot .. you don't want a mushy mess.)
- Add oatmeal and cook for a few minutes until soft.
- Serve topped with walnuts.
Apple Pie Oatmeal
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- 1/2 cup oatmeal
- 1 apple (Granny Smith)
- 1 cup of water
- 1 tbs brown sugar (or Splenda)
- cinnamon, nutmeg, ginger
- cloves (optional)
- walnuts
- Boil the water, add spices and sugar.
- Slice apple and add to water. Boil until apples are a little bit soft (not a lot .. you don't want a mushy mess.)
- Add oatmeal and cook for a few minutes until soft.
- Serve topped with walnuts.
Took the traditional Empanadas Tucumanas recipe and changed it a bit to make them spicier and to include a MAJOR NO, NO.. Cranberries! (Tucuman empanadas do not have raisins). Anyway, although not the original, I loved the flavor.
1 cup onion
1 garlic clove
1 bunch of scallions
6 cups meat (cut with a knife not ground)
3 teaspoons paprika (Spanish pimenton not any kind paprika)
3 teaspoons red pepper flakes - diavolochino. (I like it spicy)
1 teaspoon cumin
-Dice the meat with a knife or very coarsely with a food processor (do not buy ground meat), the difference is that the empanadas are juicer when cut.
-Dice the onion, scallions (white part), garlic and fry them until translucent.
-Make a paste with the paprika, pepper flakes and cumin add to the onions/garlic.
- Add the meat and cook only until it changes color (it will fully cook in oven)
- Dice and add the green part of the scallions
taste for spiciness.
- Add 1 cup of craisins plumped in water. (This is heresy but I like the sweet, tart flavor it brings)
-------- let rest all night ----------
make the empanadas, bake at 350 until brown.
Heretic Empanadas
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1 cup onion
1 garlic clove
1 bunch of scallions
6 cups meat (cut with a knife not ground)
3 teaspoons paprika (Spanish pimenton not any kind paprika)
3 teaspoons red pepper flakes - diavolochino. (I like it spicy)
1 teaspoon cumin
-Dice the meat with a knife or very coarsely with a food processor (do not buy ground meat), the difference is that the empanadas are juicer when cut.
-Dice the onion, scallions (white part), garlic and fry them until translucent.
-Make a paste with the paprika, pepper flakes and cumin add to the onions/garlic.
- Add the meat and cook only until it changes color (it will fully cook in oven)
- Dice and add the green part of the scallions
taste for spiciness.
- Add 1 cup of craisins plumped in water. (This is heresy but I like the sweet, tart flavor it brings)
-------- let rest all night ----------
make the empanadas, bake at 350 until brown.
