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.

Make-Your-Man-Love-You Beef Dip Sandwich

You know those pub style beef dip sandwiches you can get? This isn't that.  This is so much better.  It's made with real chunks of slowly simmered roast beef and will put a smile on your man.  Assuming he's a big meat eater.  It's a stereotype I know- but if your man fits the stereotype, pull this baby out next Father's Day, birthday, Superbowl or any day you just want to make him happy.  This recipe is mine- it's what I came up with when Cole said he wanted beef dip.  I never ordered it in the restaurants because it never looked very good.  This version is scrumptious.

Ingredients:

1 beef roast (it's going to simmer in your crock pot all day so a tough cut is ok)
salt/pepper
Montreal Steak Seasoning
red chili flakes (optional)
2 tbsp oil
4 submarine buns
3 large, sweet onions
4 tbsp butter
2 tbsp brown sugar (optional)
shredded cheese (I usually use white cheddar)
garlic butter (I mix butter with minced garlic, lemon zest, chopped parsley and salt)

Directions:

Rub your roast with salt, pepper, steak seasoning (I use Montreal), and chili flakes if you like it to have a kick. 

In a HOT pan (medium high heat), add some oil.  Then sear your roast on all sides.  Let it sit undisturbed for a good 4-6 minutes before turning it to the next side.  Put your seared roast into a crock pot and cover half way with beef broth.  Let it go for 5ish hours on high (depending on your crock pot- you want it shredable).

Make your garlic butter and set it aside till your roast is done.

A half hour or so before you are ready to eat, slice your onions and get them into some butter on low/medium heat with some salt.  Stir and let them carmelize.  It takes a while.  I add some brown sugar towards the end of the process to sweeten them a little more because I use chili flakes on the roast so it's a little spicy.  The sweet onions with the spicy beef is a nice mix. 

When you're ready to assemble your sandwiches, take your subs and spread some garlic butter on each side then put under the broiler to toast.  Add your cheese on one side a few minutes into the broiling and let it melt. 

Top your buns with meat and onions.  Slice.  And serve the au jus (the simmered broth from the crock pot) on the side.

Parmesan and Pea Risotto

I have been wanting for a while to add risotto to my cooking arsenal.  I spent a lot of time watching TV chefs make it, I was on youtube for a long time studying it, I went to a nice Italian restaurant, ordered the risotto and then studied that as well.  In the last month I've made it 3 times and I feel confident enough to post a recipe now. 

Tips:
-Arborio or Carnaroli rice needs to be used.  You need a short grain, high starch rice.  Arborio is the easiest to come by.  I found Carnaroli in a small Italian market in Victoria and can attest that it is the better variety.  It creates a creamier product.
-You have to make this right before you are going to eat.  It takes 30 minutes once all your prep is done.  You have to eat risotto as soon as its done.  So take that into account.
-Your prep has to be all done before you start.  Your broth HAS to be hot.
-You need a wide pan with higher sides so that your rice has room to develop all that lovely starch.
-You have to commit.  You can't be doing too much else while you're making risotto.  Be prepared to stand there the whole half hour, stirring most of the time.

Ingredients:

1 tbsp oil
1 finely chopped shallot (or 1/3 of a large onion)
1-2 minced cloves of garlic
1 cup Arborio or Carnaroli rice
1/4 cup white wine (or 1 fresh lemon+water to make 1/4 cup)
4 cups chicken broth (homemade is best- if you're going to use a box broth, use 1 cup broth to 3 cups water otherwise it will taste too artificial)
1/2 cup frozen peas
2-4 tbsp chopped parsley
1/2 cup parmesan, freshly grated

Directions:

Get your broth heated and keep it on low with a ladle beside your risotto pan.  Heat your pan over medium heat.  Add oil and shallot.  Cook for a couple minutes (lower heat if shallots start to darken, you want translucent not dark) then add your garlic.  After a minute add your rice and toast until the grains look white and opaque.

Pour in white wine and start stirring.  As soon as that's absorbed add in your first ladle-full of hot broth.  Keep stirring.  The risotto method is to add hot stock to the rice and stir till almost completely absorbed then repeat.  You will see the starch start to develop.  Keep adding more ladle-fulls of hot broth and stirring till it's absorbed.  At about the 16 minute mark, start tasting the rice to make sure it doesn't go over.  You want your grains to still be al dente.  When you get to the last 1/3 of your broth, add it in smaller batches so not to overcook your rice.  If you get to the end of your broth and you don't think your rice is done, add some hot water. 

Once your grains are al dente, add in the parmesan, parsley and peas.  Taste and add salt/pepper to taste.  Serve immediately.  Now you know how to make a basic risotto.  The possibilities are now endless.  No more paying $20 for a bowl of this stuff!

Lime Tart

I made this tart for Valentine's Day.  My husband and I put our girls to bed early and had a beautiful, delicious homemade meal ending with this amazing lime tart.  I originally wanted to made a rhubarb curd tart but it's a hard time to find rhubarb.  I'll try again when it's in season.  This lime tart is a cross between a lime curd and a key lime pie. 

Source: http://www.tasteofhome.com/recipes/best-lime-tart

Note: This tart can be made the day ahead but not any further than that as the crust will be soggy on Day 3. 

Ingredients:

Crust-
1 1/4 cups graham cracker crumbs
5 tbsp butter, melted
1/4 cup ground almonds (I just put some slivered almonds into my food processor with the graham cracker crumbs to grind them up)
3 tbsp sugar

Filling-
4 egg yolks
1 can (14oz) sweetened condensed milk
1/2 cup freshly squeezed lime juice (I used 1/2 c of key lime juice and then added some extra regular fresh lime juice till I reached the desired tartness- it's just a personal preference thing)
2 tsp grated lime peel

Topping-
1/2 cup heavy whipping cream
1 tbsp sugar
1/2 cup sour cream
1 tsp grated lime peel

Note: If your tart pan is bigger than 9-10 inches, you will need to increase the amounts in the recipe.  I didn't realize it but my tart pan is actually bigger than 9 inches..it's more like 11.  So I barely had enough crust, I thought I could do with more filling but I didn't realize till I was at the topping.  So I did 1 1/2 of the topping so I would have enough to fill the tart.  Look at your pan beforehand and figure out what you'll need.

Directions:

In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.

In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart.
Yield: 12 servings.