Fish Tacos

I think I may have just made my favorite meal of all time! I do follow recipes on occassion, but sometimes it is much more rewarding to cook intuitively. You run the risk of making a dish that doesn't quite meet your expectations, but every once in a while you create a masterpiece. I think tonight I have done just that. Gloating may be necessary here, only because I haven't felt like I have been preparing the best meals lately. I am on a special dietary plan and my meals have been pretty bland, to say the least; lots of brown rice and chicken. We have been craving fish tacos and decided to make them the healthy way, not battered and fried. I had picked up a bag of slaw mix at the market this weekend so that sparked the idea.

The sweetness of the marinade, slaw dressing, and mango paired really well with the acidity of the citrus. The avocado added a nice smooth texture and flavor. I will say, the corn tortillas had a hard time holding up to the moisture, so I may suggest hard tacos if you plan on making this dish.

serves 4

INGREDIENTS
- bag of cole slaw mix
- fresh mango (sliced)
- 2 tbsp. of chopped cilantro
-1/4 cup of sliced green onions
- three Tilapia filets
- corn tortillas
- one avocado (sliced)

marinade
- 2 tbsp. taco seasoning
- juice of two limes
- juice of one small orange
- 1 tbsp. agave nectar (sugar substitute)

slaw dressing
- 2 tbsp. mayo
- 1 1/2 tbsp of white wine vinegar
- 1 tbsp. agave nectar
- t tsp. sesame oil
- 1 tsp. hoison sauce
- 1 tsp. sesame seeds
- 1 tbsp. water

INSTRUCTIONS
- Mix all ingredients for the marinade in a bowl and add Tilapia filets. Marinate for 15 to 20 minutes in the fridge.
- While the fish is marinating, mix together the cole slaw dressing. Add mix to cole slaw, sliced mango, cilantro, and green onions. Mix together well.
- When the fish is ready, coat pan with 1 tbsp. of olive oil over medium heat. Add fish to pan with the marinade juice and cook until the sauce has reduced and the fish is fully cooked, yet tender.
- Break fish into chunks once it is fully cooked.
- Add fish to warm corn tortillas and top with cole slaw.
- Garnish with sliced avocado.

Delicioso!

Fresh Asparagus Soup

Lately, I have been loving Kansas City's local magazine, Tastebud. It claims to be Kansas City's guide to food drink, places and people. There are many recipes that I have already clipped and stashed away for future use, but there was one recipe that has been on my mind for a few days. It was the recipe for Fresh Apsaragus Soup.

At the market this morning, I just happened upon this cute local farmer selling the most gorgeous fresh asparagus I have seen this season. Needless to say, I snatched it up in hopes of creating this yummy soup. I am on this no-dairy dietary plan, so I might have to make a few substitutions. We'll see how it goes.

Tastebud recipe
serves 4

INGREDIENTS
· 1 lb. fresh asparagus, chopped
· 1 can chicken broth
· 2 tbsp. flour
· few grains of pepper
· 1/2 cup sour cream
· 1/2 cup chopped fresh onion
· 2 tbsp. butter or margarine
· 1 tsp. salt
· 1 cup milk
· 1 tsp. fresh lemon juice

INSTRUCTIONS
· Cook asparagus in covered sauce pan with onion and 1/2 cup chicken broth for about 6-8 minutes or until asparagus is just tender.
· Blend in blender or food processor until smooth.
· Melt butter or margarine in same saucepan. Blend in flour, salt and pepper. Stir in remaining chicken broth. Cook over medium heat, stirring constantly, until mixture reaches boiling point.
· Stir in asparagus puree and milk.
· Take a few spoonfuls of hot mixture and stir into the chilled sour cream. Mix a bit and then add the sour cream to the soup.
This just ensures that the sour cream will blend in nicely.
· Add lemon juice.
· Heat to serving temperature, stirring frequently.
· Serve with a sprinkling of fresh chives.

Mangia!

My New Favorite Munchie

Shopping at the Price Chopper in Mission, KS is always a treat. Their produce section is huge and filled with fresh, exotic fruits and veggies. They carry a lot of authentic Mexican items and I always love going down those specialty aisles to check things out. On our recent trip we decided to pick up a bag of Plantain Chips. They are surprisingly not that sweet and have a great crunch.
It's my new favorite snack! Try 'em out.

Lemon Pepper and Basil Salmon Salad

The other night, I was craving a light "Springish" meal. I hadn't eaten salmon in a while, so I decided to try something new. I thought that the lemon pepper in the salmon would pair really well with the sweetness in the dressing and the pear. The sunflower seeds could add a little crunch. I would have added gorgonzola cheese, but I am on a restricted diet compliments of my Acunpuncturist. I don't like her very much right now. If I were you, I would add cheese because cheese makes eveything better.


INGREDIENTS
salmon
· 2- 5 oz. filets of Salmon
· extra virgin olive oil
· 5 leaves of fresh basil
· lemon pepper seasoning
salad
· fresh spinach
· 3 tbsp. white onion, chopped
· 1 pear, cut into small slices
· 3 tbsp. honey roasted sunflower seeds
dressing
· 3 tbsp. Rasberry All Fruit
· 1/4 cup of Balsalmic Vinegar
· 1/4 cup extra virgin olive oil

INSTRUCTIONS
· Marinate both salmon filets in olive oil, sliced basil, and lemon pepper for a few hours.
· Preheat the oven to 350 degrees. (You could also cook Salmon on the grill for that smokey flavor)
· Cook salmon for about 20 minutes
· While salmon is cooking, prepare dressing by putting all ingredients in a bowl and whisking to emulsify the olive oil.
· Prepare salad in a bowl.
· When salmon is completely cooked, flake with a fork and put on top of the spinach salad. toss in dressing.

Enjoy!

Rice Pudding

After doing a little spring cleaning today, I came across my photo album from the Paris trip I took with my mom and sister last year. I was looking through some of the pictures thinking about what Paris is like in the springtime and daydreaming. Oh, how I wish I could go back and visit! I love it there. Since I cannot transport myself there on a whim, listening to the French Kiss soundtrack and posting a recipe for Rice Pudding will just have to do. An imagination is a great thing. I know you are thinking... what does rice pudding have to do with Paris? Well, while we were there, my mom and I dined at this little French bistro and they brought us rice pudding for dessert. It was thick, creamy, and delicious. It came in little jars with mini spoons and it was the cutest thing I have ever seen. Every time I think of rice pudding, it puts me back in that quaint bistro in Paris with my mom.

Today, on this rainy Saturday, I am taking a trip to Paris- won't you come with me?

RICE PUDDING
serves 4 ( 4 qty. 6-8 oz. ramekins)
Food & Wine Magazine

INGREDIENTS
· 2 cups whole milk
· 1/2 cup Arborio rice
· 8 tsp. sugar
· whole nutmeg
· 4 tbsp. heavy cream
· garnish- cinnamon

INSTRUCTIONS
· Preheat oven to 325 degrees with rack in the middle.
· Butter 4 ramekins
· Add 1/2 cup milk, 4 tsp rice, 2 tsp. sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
· Put ramekins in a shallow baking pan and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about an hour.
· Discard skin from puddings, then stir 1 tbsp. cream into each. Puddings can be eaten at room teperature or chiiled. (I prefer chilled). It takes at least 30 minutes to chill each ramekin.

Curry Rice Krispies

by Justin Large for The Voilet Hour in Chicago
··· serves 20 ···

INGREDIENTS
· 3 tbsp. butter
· 1 tbsp. curry powder
· 10 oz. pkg. of marshmallows
· 6 cups puffed rice cereal
· 2 cups toasted, salted sunflower seeds

INSTRUCTIONS
· In a saucepan, melt butter. Add curry powder. Stir over low heat until fragrant.
· Over medium heat, melt marshmallows.
· Slowly pour rice cereal and sunflower seeds into saucepan while stirring. (For gooier squares, add fewer puffs and seeds.) Gently fold mixture with spatula until rice cereal is coated.
· Pour directly into a buttered baking dish.
· Cut when cool.

I haven't tired these out yet, but I am very curious. If you decide to try it, let me know how it goes.
Reinvented snacks are the best.

Enjoy!

Cupcake A La Mode

A few months ago, as I was walking my dog around the neighborhood, I noticed a cupcake shop that just seemed to magically appear at the end of my street. It was the cutest and tiniest little pink and black building. Every time I casually walked past it's store front to sneak a peek through the windows, it was closed. This might have been a sign that I have had way too many cupcakes in my lifetime, but I still wanted to see what this place, called Cupcake A La Mode, was all about. I did some investigating around the neighborhood and discovered that the cupcakes are amazing, expensive, but worth it. I told myself that on a special day, I would treat myself.

After talking about this cute cupcake shop to my boyfriend a few times, he did the sweetest thing! He bought 30 of them and brought them to my birthday party a couple of weeks ago. He chose six different flavors and got five of each flavor. Just wait until you hear the descriptions...

Marshmallow Fondue: Chocolate cupcake topped with a layer of smooth, semisweet chocolate, a swirl of marshmallow cream frosting, a sprinkling of graham cracker crumbs, and a gourmet chocolate covered graham craker on top.

Bella Nutella: Chocolate cupcake topped with a layer of creamy Nutella, a swirl of chocolate hazelnut buttercream and a Rocher chocolate covered hazelnut truffle & choclate hazelnut pirrouhette cookie on top.

Love Doctor: Chocolate cupcake topped with chocolate chunk strawberry buttercream and a chocolate dipped strawberry on top.

Chocolate Obsession: Chocolate cupcake topped with our rich, creamy chocolate buttercream icing and covered in finely grated semisweet chocolate.

Let It Snow: Vanilla cupcake topped with white chocolate cream cheese icing, covered in fresh shredded coconut with a maraschino cherry.

Hawaiian Honeymoon: Vanilla cupcake with pineapple buttercream icing, rolled in crushed macadamia nuts and drizzled with melted white chocolate.

After blowing out the candles on each of the cupcakes and making a wish, I decided to try the Marshmallow Fondue. This one was a winner...so rich and delicious. I think they all were. They were the hit of the party. These cupcakes even had the bar staff fighting with each other to try and get one. We had some left over from the party and I ate one the next night and the next night....Hey, It was my birthday...week! Right?

I know now to stay away from that place. It could get dangerous....

You Say Tomato

You Say Tomato is a quaint, local Kansas City restaurant. It has such eclectic appeal with it's mismatched furniture and vintage decor. We decided to try it out last Friday for lunch after hearing many people rave about the food.

When you walk in, there is a is a mini market of fresh produce and organic goodies to the left. To the right is the restaurant portion and further back, the kitchen and a large chalk board with the daily features. I chose to order the Veggie Stack which was a layered roasted veggie pie slice with no crust, only a little bit of cheese to hold it all together. It was a perfect lunch- healthy and filling. My boyfriend ordered the Chicken Salad Sandwich with Potato Salad which was delicious, as well. I had to steal a bite because he could not stop talking about how yummy it was.

I will say it is a bit pricey for what I typically like to spend on lunch, but knowing the food is good and the atmosphere, authentic, made it easier to drop over $20. After we finished our plates, we contemplated trying their Rhubarb Pie. We were both full and the line to order was too long to wait. You better believe that the next time we go there, we will get a slice of pie!

You Say Tomato...I say delicious!

White Chocolate & Apricot Oatmeal Cookies

This is a twist on my old Cowboy Cookie recipe that I grew up making. I thought white chocolate paired well with dried apricots, so I thought I would try it out.

INGREDIENTS
· 1 cup margarine/butter
· 1 cup sugar
· 1 cup brown sugar
· 2 eggs
· 1/2 tsp. salt
· 2 cups self-rising flour
· 1 package of white chocolate chips
· 3/4 cup of chopped dried apricots.
· 1 tsp. vanilla
· 2 cups oats

INSTRUCTIONS
· Preheat oven to 350 degrees.
· Cream sugars and margarine/butter
· Add eggs and mix well.
· Add remaining ingredients.
· Bake for about 9-11 minutes.

I don't like to over-bake my cookies so I check them out around 9 minutes and if they are getting a bit golden around the edges, I take them out of the oven to cool because I like them moist and chewy. This recipe makes about 3-4 dozen cookies. Let me tell you...they are pretty tasty!

Enjoy!

Ajvar: Serbian Salsa

Saturday mornings are my favorite because I go work out and then head down to the River Market and pick up a week's worth of fresh produce from the market. It is my routine every weekend and I do not feel like myself, if I do not make it down there. I bring my little blue basket and fill it up to the brim every time with seasonal goodies.

This morning, I made a special stop at Al Habashi, the Middle Eastern grocery store. I picked up some dried apricots for cookies I am planning on baking tomorrow (which I will post), dried papaya, fresh pitas, and a jar of ajvar. Ajvar is a type of Serbian salsa and consists of fire roasted red peppers and eggplant, salt, vinegar, vegetable oil, and spices. It is a delicious spread and I decided to eat it for lunch today by dipping freshly baked and still warm pita in the dip. Yummmmm. It almost tastes like pimento cheese but a lot healthier because it doesn't have all of the cheese and mayo in it. Growing up in the south, I learned to love pimento cheese spread. Now, this will be my healthy alternative! If you can find it at your local grocery store, I suggest you check it out. You will not be dissapointed.

Thai Coconut Ginger Soup

I hosted "ladies night" last night and decided to try a new recipe that took me a bit out of my comfort zone. I rarely cook thai food...chinese yes, but thai, no. Normally, when I scan a recipe for potential use, I look at the ingredients to see if I have to purchase a bunch of items and at the prep time. The only ingredient that stood out to me was lemongrass. I didn't think my local grocery store would carry lemongrass, and in deed, I was correct. I had to truck it over to the new specialty grocery store downtown to look for it. As for prep time and cooking time, they both seemed feasible for a week night. I did boil a few chicken breasts the night before to save some precious gossip time with the girls. I love experimenting with new recipes- the anticipation of its success is the best part.

INGREDIENTS
· 14 oz can of lite coconut milk
· 1/2 cup water
· 3 stalks of lemongrass (cut in half and bruised)
· 6 tbsp. of fish sauce
· 1/3 cup of fresh lime juice
· 1 inch piece of fresh ginger (sliced)
· 2 tbsp. of sugar
· 2 tbsp. of hot and sour soup mix
· 2 tbsp. of red chili paste
· cilantro
· green onions (chopped)
optional
· 15 oz. can drained straw mushrooms
· 1 lb. of cubed chicken breast/ shrimp/ tofu (all cooked prior)
· 8 oz. bean sprouts
(I also added 1 1/2 cups of chicken broth to extend the recipe. This soup only serves 3 to 4 and I needed to serve 5 to 6)

INSTRUCTIONS
· In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, ginger, and sugar. Bring to a boil, reduce and simmer for about 15 minutes.
· Then, add the hot and sour soup mix and red chili paste. Stir well.
· Add additional items. (your choice of protein and veggies) I added bean sprouts and cooked chicken breast.
· Simmer for an additional 10 minutes. Remove lemongrass and ginger before serving.
· Garnish with cilantro and green onions.
· Serve over rice.

*Disclaimer*
While cooking the soup, you will notice that is smells strange...a little like feet. But do not fret! It tastes nothing like this. I think when all of those flavors are cooking down, the scent is strong...but in the soup, they are delightful.

This soup has such a complex flavor. It is sweet from the coconut, ginger, and sugar; sour from the lime juice. The infused lemongrass and ginger are quiet but still noticeable. There is definitely a kick from the chili sauce. It was a hit and I will be preparing this again soon because it is waist friendly!

Enjoy!
享用

Grand Street Cafe

JJ and I always have such a hard time figuring out where we want to eat out on special occasions. For his birthday dinner, we wanted to try some place new. We have always heard that Grand St. Cafe had amazing food and when he suggested it, I was delighted. Grand St. is tucked away just east of the Country Club Plaza on the ground floor of a low-rise office building. The restaurant decor reminds me of one of my favorite classic restaurants in Charlotte, The Village Tavern. The food is much better, though. The casual, yet sophisticated surroundings really represent the food well. It is not pretentious or overly trendy. There are jagged-edged glass panels that allow you to view the busy kitchen area. We sat in a booth with plain view of the cooks in the kitchen which was kind of fun.

Looking at the menu, we began to salivate. Everything sounded delicious. We couldn't decide on one entree each, so we split three appetizers and split an entree. Our appetizer choices included Thai Style Shrimp Dumplings (in a lemongrass coconut cream), a Trio of Artisan Cheeses (with wild honey, seasonal fruit, and sunflower seed crackers) , and my favorite which was Maine Lobster Gnocchi (poached lobster and portabella mushroom in a lobster chervil cream). Our entree choice was Pan Roasted Duck Breast grilled with fig butter, a side of sweet corn souffle and butter braised green beans. The duck breast was lean and succulent. The sweet corn souffle was airy and rich and absolutely divine. We had not eaten a meal this good in a very long time. We hardly spoke the whole time because the food was so captivating. It is a bit expensive, but well worth it. I strongly suggest this restaurant if you have not been there. We plan to go back really soon.

Birthday Boy Brunch

It was my boyfriend's 31st birthday this past weekend and the morning after his big party, I decided to cook him some brunch. I assumed he needed a power breakfast to recharge, so I made him toast, fakin' bacon (turkey bacon), fruit salad and hot pepper cream cheese eggs. The fruit salad included pomegranate seeds, blackberries, and mango. For his egg scramble, I chopped up hot Italian peppers and about 2 tbsp. of cream cheese for 3 eggs. He loved it along with his gifts. For the lighter fare, I made myself a three egg white scramble with spinach, green peppers, green onions, and artichoke hearts. His looked way better...

Organic Dried Fruit with Goat Cheese and Pistachios

I tried this hors d'oeuvre for the first time at one of my friend's parties. I loved how fresh and pretty the dried apricots looked on the plate and they tasted even better. The bright orange color of the apricots with the white of the goat cheese and the pop of green from the pistachio just looked like art on a plate. I am a graphic designer so these small details appeal to me. She got the idea from a local Kansas City caterer, Moxie catering.

After purchasing some organic produce at the Santa Monica market over Christmas, I decided to incorporate my fresh finds into this dish. I used the organic dried apricots, organic dried elephant heart plums, and the pistachio nuts that we bought from the California pistachio farmer. This hors d'oeuvre is quick and easy and doesn't need a lot of preparation. They were a hit at the New Year's party as there were none left on the plate.

The lady that sold us the pistachios mentioned that they would bring us good luck in the new year to come. I am not familiar with the pistachio being a New Year's tradition, but I decided to make these anyway. Whether they will bring about good fortune or not, your taste buds will definitely think so...

INGREDIENTS
· dried apricots (or any other dried fruit)
· goat cheese
· shelled pistachio nuts

INSTRUCTIONS (super easy)
· Lay the dried fruit flat on a serving plate. Pat a small amount of goat cheese into the center of each dried fruit. Press the pistachio nuts into the goat cheese one per piece.

Happy 2009!

Black Eyed Pea Salad with Basil Dressing

Eating black-eyed peas on New Year's Day is thought to bring prosperity in the South. I searched and searched for recipes and this one seemed delightful. It is very easy to make and the longer it marinates, the better the final product tastes.

INGREDIENTS:
salad
· 3 cups canned or cooked black-eyed peas (2-15 oz. cans, drained)
· 1/4 tsp. salt
· 1/2 cup finely chopped onion
· 1/2 cup of finely chopped celery
· 1 small sweet red bell pepper, seeded and finely chopped
dressing
· 1/4 cup of cider vinegar
· 3 tbsp. chopped fresh basil
· 2 to 3 medium cloves garlic, crushed
· 1 1/2 tsp. sugar
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. salt
· 1 cup olive oil
· fresh basil or parsley for garnish

INSTRUCTIONS
· In a serving bowl, combine black-eyed peas, 1/4 tsp. salt, chopped onion, celery, and red pepper. Set aside.
· In a separate, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 tsp. salt, and pepper. Gradually whisk in the oil until the dressing is well blended.
· Combine the salad ingredients with the dressing and mix well. Cover and refrigerate until chilled, at least 2 hours or overnight. Garnish with fresh basil or parsley.

Happy New Year! I hope this dish brings you good luck in 2009!