Monday, July 5, 2010
summer can't go by fast enough!
So ok last week I (Kelly) had to work Sunday so it was a short weekend and we only made salsa and fish tacos on Monday. But these fish tacos were super good, better than the ones we have made before. We also have pictures to add from the wraps we made a few weeks back, these were awesome and vegetarian too!
Fish Tacos with Lime-Cilantro Crema
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Today we made...
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions.
* 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
* 7 tablespoons extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 1 cup mayonnaise
* 1/4 cup chopped fresh basil
* 1 1/2 tablespoons fresh lemon juice
* 2 1/4 teaspoons grated lemon peel
* 6 4x3-inch pieces ciabatta,* halved horizontally
* 16 ounces thinly sliced roast beef
* 2 cups arugula
Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
And a Black Bean and Couscous Salad
* 1 cup uncooked couscous
* 1 1/4 cups chicken broth
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon red wine vinegar
* 1/2 teaspoon ground cumin
* 8 green onions, chopped
* 1 red bell pepper, seeded and chopped
* 1/4 cup chopped fresh cilantro
* 1 cup frozen corn kernels, thawed
* 2 (15 ounce) cans black beans, drained
* salt and pepper to taste
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
And we also made: Crepes with Goat Cheese and Smoked Salmon sprinkled with Capers.
Ingredients are crepes, goat cheese, smoked salmon and capers ~ duh! Only problem with this meal is that the kids like goat cheese and smoked salmon, they seem to like anything expensive and delicious!
Lastly...Teriyaki and Sesame Noodles with Shrimp
This was just a box mix of noodles from Aldis that we added sauteed shrimp to it, which made all the better.