Fish Tacos

After a week of spring cleaning, I was completely lazy on Friday and did next to nothing.  I felt like putting the girls to bed, having a nice in-home date night with my husband: ordering some food, watching our show we missed the night before.  Just relaxing.  But then I started looking at the different menus.  And the more I learn to cook, the less happy I am with take out food.  I was looking at Cactus Club, Earls, those kinds of places.  But as I added the prices in my head and anticipated the disappointing food...I changed my mind.  I decided to pick a recipe that was over a normal nightly dinner budget but still well under a take out amount.  One of my husband's favourite treats is fish tacos.  So that's what we did.  Unfortunately, the fish market was closed that day because it was moving.  And Thriftys only had Halibut fresh, everything else was frozen or previously frozen.  I was looking for Tilapia or cod- something cheaper than Halibut since it was going in a taco.  So here is a simple, lovely recipe for some fish tacos.  But I suggest using something cheaper than Halibut since it's being topped with salsa anyways.

Ingredients:

1 lb white fish
cajun seasoning (the recipe for my favourite is found HERE)
butter
small tortillas (6-8, depending on how much fish you put in each one)
shredded cabbage
Pico de Gallo
Sauce

Pico de Gallo
5 roma tomatoes, diced
1/4 cup finely diced red onion
handful of cilantro, chopped
half a jalapeno, finely diced (optional)
salt
1 lime, juiced

Sauce
1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
1/2 cup reduced fat mayonnaise
1-2 limes, cut in half
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle chili powder
1 hot pepper of your choice, seeded and minced (jalapeno is what I used).
1 tablespoon fresh cilantro, chopped


Directions:

Whisk sauce ingredients together; put in fridge for at least an hour.

Combine your pico de gallo ingredients.  Add salt and lime juice to taste.  Set aside till ready to assemble tacos.

Pat your fish dry, and make sure the skin is removed.  I cut mine into fillet strips- you could also cook your fish whole and then cut it.  I dusted mine with cajun seasoning- you could choose whatever you like.  Dip your fillets in melted butter and then place in a hot pan, over medium heat.  Let them cook for a 3-5 minutes per side depending on thickness.  Cut one in half to observe the doneness if you're unsure.  It should be moist and completely opaque white.  Taste it even, you'll know if it's done.  Don't over cook your fish.

Assemble tacos: take a tortilla, add fish, cabbage, sauce and salsa (pico de gallo).  Enjoy!
I served along side some lime cilantro rice, recipe found HERE.  I haven't uploaded it to my blog yet because I keep forgetting to take a picture.  It is delicious though!

Yogurt Muffins

I had a bunch of plain yogurt I had to use up quickly so I made some muffins.  It's a pretty tasty muffin- not the most healthy but not the worst either.  I told my daughter it was a treat and we had one after our breakfast, as opposed to AS our breakfast.

Ingredients:

1 cup plain yogurt (sour cream would work, too)
1 teaspoon baking soda
1/4 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/3 cup chocolate chips

Garnish

1/4 cup pecans or walnuts, chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions:

Preheat oven to 350°F Grease muffin pan. Set aside.

In a bowl, mix yogurt and baking soda. Set aside.

In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.

In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.

Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 25-35 minutes. (The original recipe says 30-35, but there was a note that said check after 20-25 and it's only been a week, but I can't remember if it was closer to 25 or 35. So check after 25.)

Brownie-Bottom Coconut Chocolate Cream Cake

I've been spring cleaning all week and because I have a baby and a toddler I needed to make sure to invite people over while it was still evident that I had been cleaning.  I had a few friends over last night and we devoured this sinful cake.  It took me two days to make.  So so good.

Source: http://barefootandbaking.blogspot.ca/2012/06/brownie-bottom-coconut-chocolate-cream.html

Note: I changed the brownie bottom to a different recipe I had used in another layered cake because the one from the source recipe wasn't gluten free and I had someone coming over that couldn't have gluten.  So the recipe you will find below has the altered brownie bottom.

Ingredients:

Brownie Bottom

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 oz semi sweet chocolate finely chopped (I used chocolate chips)
6 tbsp butter
1 1/2 tsp vanilla
4 large eggs, separated
pinch of salt
1/3 cup brown sugar

Coconut Cream
1 1/2 cups half and half
1 1/2 cups coconut milk (I measured one can and it was just under so I added a touch of whole milk to make up the difference- it worked fine)
2 eggs
3/4 cup sugar
1/4 plus 4 tsp cornstarch
1/4 tsp salt
3/4 cup flaked coconut
1/4 tsp coconut extract
1/4 tsp vanilla extract

Chocolate Mousse
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 Tbsp vanilla extract
4 ounces bittersweet or dark chocolate (I used dark)
1/2 cup sugar
pinch of corn starch

Whipped Cream
1 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

Garnish1/2 cup shredded coconut


Directions:

Brownie Bottom
Preheat oven to 325 degrees.  Prepare a 9" springfoam pan (mine was 9 1/2") by removing and turning the base upside down, setting it inside the ring, and clamping the pan.  Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl.  Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove.  Set the chocolate filled bowl over the pan and all the chocolate and butter to melt slowly, stirring often.  Remove melted chocolate from stove top and allow to cool for a few minutes.  Then stir in vanilla and egg yolks.
In another bowl, beat egg whites and salt until foam forms.  Sprinkle in half of the brown sugar and beat until combined.  Add rest of sugar and beat to soft peaks (when you pick up the beater, the eggs whites should hold together in a peak but still flop over). 
Gently fold 1/3 of the egg whites into the chocolate mixture.  Fold in remaining egg whites being careful not to deflate the egg whites.  Pour batter into pan.  Bake for 18 minutes.  The cake will have risen, the edges will look set, and the center will spring back when touched.  It will considerably deflate while it cools- that's supposed to happen! Let it cool for a good 20 minutes, at least, before topping with the coconut cream.

Coconut Cream
Combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Note- the smaller the pan, the longer the cooking time. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

Preheat oven to 325 degrees Fahrenheit. Prepare a  9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter. - See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

Chocolate Mousse
Melt the butter in a medium bowl set over a sauce pan of simmering water.  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding (it won't get as thick as the coconut cream though), this will take about 8-10 minutes -or longer-.  Once it is thick remove it from over the water and add the chocolate, stirring to melt (you can put it back on the double boiler if your chocolate isn't melting).  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Whipped Cream
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake.

Garnish
In a dry pan, over medium heat, toast your coconut.  You will have to stir continuously to avoid burning.  Remove from heat when you like the look of the colour.  Let it cool for a couple minutes then sprinkle over cake.

Peanut Butter and Nutella Cookies

It has been one of those days.  I was really down and decided to bake some cookies. Yes I know you're not supposed to solve depression with baked goods.  Good thing I can't hear your judgements over the munching of these cookies.

Ingredients:

1/2 cup butter, room temperature
1/3 cup peanut butter (creamy or crunchy)
1 cup sugar (whatever you fancy)
1 egg

1 tsp vanilla

1 1/3 cup flour
1 tsp baking soda
1/2 tsp salt

1/3 cup Nutella
Directions:

Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough for a marbled effect.  Do not over mix.  Chill the dough in fridge for 15 minutes BEFORE spooning onto cookie sheet.  You will kind of have to smush the dough into disks since it will be hard at this point.  Bake at 350 degrees for 8-10 minutes.  Let cool a few minutes on cookie sheet before transferring.