Chipotle Fish Tacos ala Deb!

Pin It

Yay!  I am finally getting my world-famous Fish Taco recipe on the interweb-thingie! You know, that thing that a certain Billionaire said wouldn’t catch on?  I wonder what he thinks about that statement now?

Anyway, back to fish tacos….yum..yum..yum! Ramona ~ This is for you, so go ahead and share away!

This recipe is great when you need to whip up a dinner fairly fast, the only part that needs time to percolate (love that old fashioned term) is the salsa, it’s basically being pickled to develop the favours.  It is also fairly waist friendly when the chipotle sauce * is used in moderation,  for an even lighter option, check out the * tip at the bottom of the page.

DSC05617

Chipotle Fish Tacos ala Deb!

Ingredients

1 Haddock fish filet per person (or any firm, white fish), sliced into 1″ chunks
2 Cups shredded iceburg lettuce
1/4 cup diced red onion
1/4 cup diced red or green bell pepper
1/4 cup diced radishes or jicama
1 Tbsp finely diced jalapeño
1 Tbsp Cajun seasoning (recipe below to make your own)
Juice of 2 limes
3 Tbsp mayonnaise (Hellman’s)
1/4 tsp (or more to taste) of Chiptole Chile powder
3 Large whole wheat flour tortillas
Fresh cilantro leaves
Olive Oil
Salt & Pepper to taste

Directions

1. At least 4 hours before serving, prepare the salsa by combining the radish (or jicama)   , peppers, onions and the juice of 1 lime.  Stir to combine, cover and keep refrigerated until time to assemble.

DSC05612

DSC05613

2. Thinly slice the lettuce into a bowl, cover and chill until needed.

3. Prepare the Chipotle Mayo by combining the mayonnaise, chipotle chile powder and 1/2 tsp of the fresh lime juice.  Stir to combine then refrigerate until needed.

DSC05615

4. In a frying pan set over med-high heat, add 1 Tbsp of Olive oil and sprinkle half the cajun seasoning all over the bottom of the pan.  Add fish and liberally sprinkle the remaining seasoning on the top side of the fish.  Cook for 2-3 minutes until fish starts to brown on the bottom, flip fish and cook until the bottoms start to brown.  Add remaining lime juice to pan and cook for another 2 minutes or so until the juice cooks off and the fish flakes easily with a fork.  Remove from heat.

To assemble Tacos

1. Warm tortillas by zapping in the microwave for 15 seconds.
2. Spread a tsp of chipotle mayo in the middle of each tortilla.
3. Divide shredded lettuce evenly among the 3 tortillas
4. Divide the salsa evenly among the 3 tortillas.
5. Divide the fish pieces evenly among the 3 tortillas.
6. Garnish with fresh cilantro leaves.

We roll our tacos up burrito style, but these would also be good in hard corn tortilla shells but way messier!

Note ~ This makes 3 tacos ~ 1 for me and 2 for hubs,
so increase amounts for feeding more people.

* To lighten up the chipotle mayo, sub fat-free yogurt for the mayo.

Make your own Cajun Seasoning

In a mortar and pestle, combine the following ingredients (makes about 3/4 cup):

1 1/2 Tbsp Smoked Paprika
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Dried Thyme
1 tsp fresh ground Black Pepper
1 tsp Cayenne Pepper
1 tsp dried Basil
1 tsp dried Oregano

We have ours with a large side salad, but these would also be great with a side of Mexican rice. Enjoy!

Deborah

Save

Save

Follow Me on Pinterest

Bok Choy and Mushroom Stir Fry In A Wrap

Pin It

I know, I know, I have been remiss of late, life gets in the way you know?  I have many ideas and unfortunately not enough hours in the day.  BUT, today I managed to pull this together in less than 15 minutes, combined with the time it took to make lunch AND type this out, it gives me hope I can throw together some more gems to this blog in the future.

So here it is!

I love wraps.  The food kind that is, although I do like the knitted kind as well, but you can’t eat those.  I love to rummage in the fridge and see what’s in there to insert into the ever-present whole wheat wraps that are a staple in our house.

Usually its lettuce, tomatoes, cukes, avocado, etc that get layered and rolled up to be scarfed down at lunch, but today I had some Asian inspiration with the leftover bok choy from the weekend.

I thinly sliced the bok choy (about a cup), and thinly sliced the remaining half of a yellow bell pepper, one crimini mushroom and a couple tablespoons thinly sliced red onion.  I added everything to a hot pan over medium heat with a tablespoon or two of Olive Oil (along with fresh ground pepper and salt) and sauteed until veg’s were tender.  Oh, and I added a sprinkling of ground garlic as I thought a whole clove would have over-powered the dish seeing as the amounts were made for one wrap.  If making enough for 4 people, then I would definitely add a clove or two of garlic.

After the veg has cooked until tender (about 5 minutes, you may have to add a couple tablespoons of water if it starts to dry the pan out), add a couple shakes of red pepper flakes and about 3 tablespoons of Hoisin Sauce.  Stir together and remove from heat.

20170223_122336

Zap the wrap in the microwave on high for 10 seconds, place the sauteed veggies in the middle of the wrap, sprinkle with toasted sesame seeds and top with chopped green onion.

20170223_122459

Roll up and eat!  This totally hit the spot and was quick, easy and done in slightly less than 15 minutes.  This is also one of those recipes that can be totally customized, like tossing in leftover grilled chicken or pork…and BAM! a new menu item created to feed the masses.

Buen Provecho! (Oh wait, that’s Spanish…. I wonder how it is said in Mandarin?…. I must go google…)

Save

Save

Save

Save

Save

Save

Save

Follow Me on Pinterest

Bodacious Banana Bread ~ Take II

Pin It

I am taking the time to update my Banana Bread recipe from its current form to a low-sugar form.  Hubby and I have embarked on our get healthy, get fit movement for a year now and collectively, we have lost about 65lbs! WooHoo for us!  There is still some weight loss to go, but in order to achieve (and maintain) a healthy weight, you need to change your eating habits and since we both love our banana bread, I wanted to be able to continue eating/enjoying this yummy stuff so the sugar and a lot of the AP flour had to go.  Here is an updated version, but I will leave the original version below the updated one for anyone wanting to enjoy it.

**Mainstream Bodacious Banana Bread**

Ingredients

3-4 Medium bananas (over-ripe), mashed
2 large Eggs, room temperature
1 tsp Vanilla extract
1/3 cup Unsalted butter
1/4 tsp Baking soda
2 1/2 tsp Baking powder
1/2 tsp Salt
1 cup All Purpose flour
3/4 cup Whole Wheat flour
3 Tbsp Ground Flax meal
1/2 cup Chopped walnuts

Directions ~ Whip butter, eggs and vanilla and then follow the remaining directions below in the original recipe, making sure you omit the sugar*

* You really don’t need the sugar in the banana bread as over-ripe bananas are really sweet unto themselves (and trust me, you won’t even miss it!).

The Banana

banana

You can mash it.
You can slice it.
You can slather it in peanut butter.
You can make a banana split sundae out of it.
Or you can peel it and just eat it plain….

But one of the most amazing things to come from the humble banana is Banana Bread.

Walking into a home to the aroma of banana bread baking is just about as good as it can get…aside from regular bread baking or cookies.

These are known as comfort smells.

Which is way better than stinky sneakers…

Banana Bread is one of those things that can be whipped up quickly, hence the name ‘Quick Bread’ as there is no need for yeast and therefore does not need to be coddled like regular bread.  Start to finish, it takes about an hour and 20 minutes to make, including baking time.

To make your own loaf of this yummy, banana goodness, just follow the recipe below and soon you will be slathering butter on a hot from the oven slice of this marvelous, Bodacious Banana Bread.

So gather up the ingredients and let’s get started.

DSC09025

Ingredients

3-4 over-ripe bananas, about 1 cup mashed
1/3 cup un-salted butter, softened
2/3 cup granulated sugar
2 eggs
2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped walnuts
1 3/4 cup all-purpose flour

In a large bowl (or stand-mixer), whip butter and sugar together, add eggs and vanilla and whip until light and fluffy…

DSC09042

In a separate bowl, combine flour, salt, baking powder and baking soda; mix well.

In another bowl, mash bananas to desired consistency.  If you like chunks of banana in your banana bread, leave larger pieces, or puree if you don’t like chunks.

DSC09054

Add the mashed bananas to the batter and beat until well incorporated.

DSC09058

Add the flour mixture and mix well.

DSC09059

Finally, fold in the chopped walnuts…

DSC09061

 Preheat oven to 350°F.
Spoon  batter into a greased 5″ x 7″ loaf pan.  Let sit for 10 minutes.

Bake for 50 to 60 minutes, or until toothpick inserted into centre comes out clean.  Some ovens are hotter than others, so check every 5 minutes after the 50 minute mark.

Bodacious Banana Bread

Remove from oven and let cool for about 45 minutes on a wire rack.  Remove from pan, slice and serve to the masses.

Save

Save

Save

Save

Save

Follow Me on Pinterest

Banana Oatmeal Breakfast Cookies

Pin It

Hubby says these are NOT cookies.  Cookies are super sweet and bad for you.

I beg to differ.

DSC04550I found this recipe in a magazine and as usual, tweaked it to add things to my liking.  These are a great option for when you have zero time in the morning for breakfast before you run out the door.  Just grab and go.

I also sub them for a quick lunch and/or snack when I am on the road for several hours of the day.  Quick, healthy and good for you, regardless of hubby’s opinion.

Super easy to make, start to finish they are done in half an hour.

Ingredients

1 medium banana, mashed
1/2 cup peanut butter (or almond butter), smooth or chunky – your preference
1/3 cup honey
2 Tbsp skim milk or almond milk
1 tsp vanilla extract
1 cup regular oats
1/2 cup 12-grain flour (or whole wheat flour, I like the 12-grain though)
2 tsp ground cinnamon
1/4 tsp baking soda
1/3 cup pepitas (raw or roasted, no salt)
1/4 cup sunflower seeds (raw or roasted, no salt)
1/2 cup dried cranberries, cherries, raisins or blueberries (experiment!)

Directions

1. Preheat oven to 350°F

2. In a large bowl, combine mashed banana, honey, milk, peanut butter and honey, mix well.

3. In a smaller bowl, combine flour, oats, baking soda and cinnamon

4. Combine dry ingredients into wet ingredients and mix until just coming together.

5. Add seeds/fruit and mix to combine.

6. On parchment lined baking sheets (2), drop 1/4 cup spoonfuls and flatten to 1/2″.

Bake in pre-heated oven for 12-16 minutes.
Makes 12 cookies

These freeze beautifully too so may just want to double or triple the batch if you are making for a family.

Enjoy!

Deborah

Follow Me on Pinterest

Huevos Rancheros

Pin It

If you love eggs (like I do), and if you love Mexican food (like I do), then you will love this breakfast staple.  How can it be better? If you use my leftover Charro Beans as the base, that’s how.

Making huevos rancheros can be time consuming due to all the chopping/sauteing of veggies/beans, but utilizing the leftover charro beans has made for a breakfast that is ready in under 30 minutes instead of almost an hour.

DSC04157Directions

Preheat oven to 400°F.

In a small baking dish (spray with cooking spray first), press a warmed 6″ flour (or corn) tortilla into place.

Add 3/4 cup of charro beans

Top with 2 tbsp shredded cheese (mozz/cheddar or monterey jack, whatever suits your tastebuds)

Crack one egg onto the top, season the egg with salt and pepper and pop into the oven for about 20 minutes or until egg is done to your liking.

Garnish with cilantro. Salud!

Easy-peasy…. and boy, was it tasty.  I have enough charro beans in the fridge for one more breakfast.  I am so looking forward to tomorrow morning.

Deborah

Follow Me on Pinterest

The Great Avocado Dye Experiment!

Pin It

Yesterday I posted a recipe using avocados, and in that recipe I said to save the pits and skins for later use.  I guess I *should* have been more specific, but I thought it would be interesting to see how many people would be wracking their brains wondering what the heck would you use them for.  I mean, they are inedible after all, and unless you are wanting to grow an avocado tree, why save the pit?

So here is what I do with them….

To one 500ml canning jar, I added 3 oz of chopped avocado pits. Combined 3/4 cup of boiling water with 1/2 cup ammonia and added it to the jar. Topped up to about 1 1/2” from the top.

To another 500ml canning jar, I added 3 oz of chopped avocado skins. Combined 3/4 cup of boiling water with 1/2 cup ammonia and added it to the jar. Topped up to about 1 1/2” from the top.

I screwed the bands down snugly on the jars and the heat/steam from the boiling water  sealed the jars after about 15 minutes.

DSC04087Here on Day 1, the colour starts almost immediately, but it is necessary to let the jars sit for a minimum of 30 days for the colour to develop, if you tried it now, you would not get any colour to stick to the fibers, it would mostly rinse away.

Here they are on Day 3 they are darker, but they still need to sit.

20151202_091140_medium2I put these jars up on November 30th and left them until after Christmas.  Close to one month later while we were up at the cottage, I finally cracked the jars and dyed 2 skeins of yarn.  The larger skein went into the skin dye, which looked purple/green, the smaller one went into the dye made from the pits, which looked rosy-red.

Here are the results…

Studio_20151229_110736_medium2The skein on the left was in the skin dye bath and it came out a gorgeous, soft beige colour.  The pinky-rosy one on the right was in the pit dye bath.  The colouring on the skein from the skins was much more even, but the pit dye bath took up the dye very unevenly, so it was a more rosy/tan mottled look.

I really liked the colour of the skein from the skins and have another batch fermenting now, but will let the jars sit much longer this time to deepen the colours.

** Tip if you are going to try this ~ when you first get the pit out of the avocado, chop it up into small pieces immediately, if you wait, the air gets at it and it turns rock hard and you will be unable to chop it.  I store pits and skins (washed) in ziploc bags in the freezer until I have enough to make a batch with.

There, aren’t you glad you asked? If you want to dye yarn (or fabric), this is what you can save your avocado skins and pits for. ;)

Deborah

 

 

 

 

Follow Me on Pinterest

Guacamole Wrap

Pin It

I wonder how many posts I have written with the word guacamole in it?  I must search the site one day to see…or maybe not, lest I discover I am an guacamole addict.  Oh wait, I already am.

Well then, now that we have confirmed that I am indeed a guacamole addict, let’s get this blog post over with.

I came back from grocery shopping yesterday morning and was famished.  So I grabbed an acovado, a wrap, some leaf lettuce and the bowl of leftover salsa from Tuesday’s dinner of fish tacos (which is one of hubby’s favs).  The salsa is a snap to put together and is a perfect condiment to the fish tacos.  So I figured I would combine the leftovers with a mashed avocado and heap it on top of lettuce and chopped cucumber.

What a winning combination.  As I was famished, it certainly didn’t last long.  Time to keep a bowl of this salsa on hand in the fridge for further famishness (is that a word?).

DSC04134Ingredients

One, large 10″ whole wheat wrap
One large leaf of red leaf lettuce (bibb lettuce would also do nicely)
One avocado, flesh scooped out and mashed (keep skins and pits for another use in freezer, more on that later)
1/2 fish taco salsa (recipe below)
1/2 cup chopped cucumber
Cilantro for garnish

Directions

Place lettuce in middle of wrap, top with chopped cucumber and avocado/salsa mix.  Roll up and dive in.  Lament you only made one.

Fish Taco Salsa

1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1/3 cup finely diced red onion
1/3 cup finely diced radish (or use jicama if you can find it)
juice from one lime

Mix all of the above in a small bowl, cover and let sit in fridge for at least 4 hours.

Try it and let me know how you like it!

Deborah

Follow Me on Pinterest

Guacamole Grilled Cheese With Basil

Pin It

The title of this post sounds absolutely awful doesn’t it?  But trust me, it was truly delicious in a weird sort of way.

T’was the night before grocery shopping, and all through the fridge, hardly a decent damn thing was in there, save for an avocado and some cheese…(pretty good poem I have going there, I will have to expand on it at some point in the future).

I was starving, and standing in front of the fridge with the doors open surveying what little food I had left wasn’t helping quell the rumblies.  So I grabbed my little tablet and googled “what herb goes with avocado and cheese?”

Cilantro was the first and most obvious choice, but I was all out of that.  Thyme? none, Marjoram, zippo, hmmmm…the only thing I had was a couple sprigs of basil drooping pathetically in a glass of water on the kitchen table along with the last of the tomatoes from the garden that were starting to wrinkle.

My next thought was what the heck could I do with these?  I wasn’t in the mood for Mexican (ha! never thought you’d hear that from me now would you?) as Mexican can be time consuming.  I wanted something quick and easy and tasty.

Grilled cheese… I could do a grilled cheese sammie extraordinaire.  So this is what I came up with.  Don’t scoff at the ingredients, like I said above, it all went together very weirdly.

DSC03768

Guacamole Grilled Cheese Sammie with Basil

Ingredients

2 slices 12 Grain Bread (or any bread, it’s what was in the freezer)
1 Avocado, mashed and amount divided in half
1 small tomato, sliced
Pinch of Red Pepper Flakes
1 slice Monterey Jack cheese with Jalapeño
1 slice sharp Cheddar
1 tsp Lime juice
Salt and Pepper to taste
1 Basil leaf, torn into little pieces
Butter

Directions

Mash avocado innards (sans pit) with the lime juice, salt and pepper and set aside.

Butter one side of one bread slice and place butter side down in a frying pan over medium-low heat.  Place Monterey jack cheese slice on top.  Next spread half the mashed avocado mixture over the cheese.  Layer tomato slice and basil next.  Sprinkle red pepper flakes overtop and then place the slice of sharp cheddar on top.  Cover with the other bread slice and butter the top.

Once the bottom bread is browned, flip gently and cook the other side until the cheese is melted, about 5-6 minutes.  Oh, and I bet you are wondering when does the other half of the mashed avocado get used?  While the sammie is cooking, grab a spoon and finish it off, I hate recipes that call for half an avocado…ever try to keep one from browning no matter how much lime juice you submerge it under?

Enjoy….seriously, it was deelish!  Next time I make it I will have cilantro on hand, THAT would make it an over the top grilled cheese sammie.

Deborah

Follow Me on Pinterest

Oatmeal Strawberry Muffins

Pin It

Yes, I know it is now Fall, but I have several bags of strawberries in the freezer that I picked back in early July and I need to make room for Fall bounty…so…here comes a strawberry muffin recipe at y’all.  Healthy, low-fat with the added bonus of oatmeal for the heart but they also make for a quick breakfast bite on those frantic weekday mornings.

DSC03551

Oatmeal Strawberry Muffins

Ingredients

1/3 cup applesauce
2/3 cup sour cream (full fat, low-fat or fat free, your choice, I used full fat as that is what I had on hand)
3/4 cup all-purpose flour (** see note below)
1/2 cup whole wheat flour
1 cup whole, rolled oats
1 egg
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup packed brown sugar
1 1/4 cups chopped, thawed, frozen strawberries, drained

Directions

Preheat oven to 400°F and grease a 12 cup muffin tin or use paper liners.

In a large bowl, combine dry ingredients.

In a small bowl, combine wet ingredients (except berries) and whisk to incorporate.

Add wet ingredients to dry ingredients and then add berries.  Gently fold wet ingredients in until just barely moistened, there should be some dry bits here and there.  (Stir/combine too much and your muffins will be tough.)

Spoon into prepared muffin tin (fill to the top) and bake for 20 minutes or until toothpick inserted comes out clean.  Super quick and easy and best of all…yummy!

Makes 10 to 12 muffins, depending on the size of your tin.

These make me think of summer, only 9 more months till it comes around again though.

**  if using fresh berries, reduce all-purpose flour by 1/4 cup

Deborah

Follow Me on Pinterest

Roasted Butternut Squash and Kale Salad

Pin It

One very busy day over the summer when I was back south for appointments, I didn’t have time to make a veggie wrap (my favourite go to lunch item on the run) in the morning so I popped in to Denninger’s (a local  deli/European food market) to rummage through their prepared food aisle.  I came across this salad and after scarfing half of it down in the car (the other half saved for dinner), I vowed to recreate it.  Now that the apparent heat wave of summer is over, I can turn the oven back on for roasting fall veggies.  So here it is.  Awesomely good for you too.

Studio_20150909_225323

Roasted butternut squash and kale salad

Ingredients

1/2 of a small butternut  squash (peeled, seeded and cubed)
4 large kale leaves, washed, trimmed from stem and chopped into bite size pieces
½ cups dried cranberries
¼ cup sunflower seeds (roasted)
2 tbsp Olive oil
Salt and pepper to taste

1 bottle of Honey Mustard Dressing ( I cheated and bought one)

Directions

Preheat oven to 350F.

Toss squash cubes in 1 tbsp olive oil and roast until tender, about 20 to 25 minutes. Let cool to room temp.

Toss kale in remaining olive oil and roast for 5 minutes, any longer and you will have kale chips (which are yummy!), let cool to room temp

On a large plate, arrange kale, add cubed squash and sprinkle cranberries and sunflowers over all.  Drizzle dressing over, add salt and pepper to taste and serve with a crusty loaf of bread.  Makes one large salad!

Deborah

p.s…..a “what I did on summer vacation” post is coming soon…so stay tuned.

Follow Me on Pinterest