scaling back

We have a permanent love affair with Mexican food in my household.  Rarely a meal goes by without some salsa hitting the plate.  Tacos are the perfect foil for any kind of filling you can dream up, black beans, grilled chicken, tofu, carnitas, mushrooms and chard, I am always looking for a new combination to grace our plates.  The one thing that I don’t usually experiment with are fish tacos since I am the only one in the house that will eat any kind of seafood.  Since the Food Matters Project recipe this week called for fish with fruit salsa I knew that tacos were the way to go.  You can have these on the table in 30 minutes or less and are a great healthy alternative to the usual greasy fare.  Be sure to check out the original recipe and other versions at The Food Matters Project!

Fish Tacos with mango avocado salsa

Ingredients:

For the fish tacos

• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound firm white fish such as halibut or tilapia
• 1 tablespoon canola oil
• 8 corn tortillas

For the salsa:

• 1/2 chopped peeled ripe mango
• 1 avocado sliced and peeled 
• 1/4 cup finely chopped red onion
• 1/2 jalapeño pepper finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice

Method:

Combine the paprika, cumin, salt and pepper in a small bowl.  Rub the spice mixture over the fillets.  Heat a large skillet over medium heat.  Add the oil to the pan and cook the fish 2 minutes on each side or until done being careful not to overcook.  Remove from heat and keep warm.

Combine the salt, avocado, mango, onion, jalapeño, cilantro and lime juice.  Season with salt and pepper.

Heat tortillas over an open flame until slightly charred and softened.  Break the fish into pieces and divide evenly among tortillas.  Top each tortilla with 2 tablespoons salsa and serve. 

Delicious home made almond milk can be yours anytime you desire.  All you need to do is soak the nuts overnight and then process them in the blender with water.  Super simple, no preservatives, no artificial ingredients just almonds, vanilla, sea salt and agave.  

And you don’t have to stop at almonds, try cashews, hazelnuts, pumpkin seeds or hemp the variety is endless.  Sometimes I blend a few pitted dates with my almond milk for a sweet treat with added nutrition.

You can also buy a special bag just for straining your milk and it makes it even easier, I highly recommend picking one up if you plan on making your own nut milks on a regular basis.  Click on the link below for the full recipe!

Home made almond milk

Spring salads are a delight.  After a long winter with limited produce available locally it’s a pleasure when asparagus, peas and radishes make their first appearance.  I was supposed to make a soup this week but decided to keep it simple and fresh utilizing the same ingredients and turing it into a salad.  If you can find thicker stalks of asparagus grab them, thin spears are harder to shave with a vegetable peeler.  If you’d like a more substantial dish consider adding some oil packed tuna to make it a more filling meal.  To see the original recipe and all the other versions be sure to visit The Food Matters Project!

Shaved asparagus and white bean salad

Ingredients:

• 1 lb fresh asparagus
• 1 tbsp olive oil
• 1/2 medium red onion thinly sliced
• 1 cup pea shoots
• 1-15 ounce can cannelloni beans drained and rinsed or 2 cups of homemade white beans
• 1 tablespoon fresh lemon juice
• 1 clove of garlic
• zest of one lemon
• 1 teaspoon champagne vinegar
• 1/4 cup shaved parmesan cheese
• 2 tablespoons thinly sliced mint
• sea salt and freshly ground pepper to taste

Method:

To prepare the asparagus hold each spear by its thick stem and lay it down on a cutting board.  Using a vegetable peeler shave the asparagus into long ribbons.

Use the same grater that you zest the lemon with and grate the garlic into a medium bowl.  Add the olive oil, lemon juice, lemon zest and vinegar.  Season to taste with salt and pepper.  Add the beans and asparagus and toss lightly to combine.  Top with the cheese and mint and serve.

The weather has been teasing us here in Portland.  We actually had a day this week where the temperatures hit 80 degrees.  Strolling through the park with the dog in tow made me long to pull out the ice cream maker but I wanted to make something that would be kind to my waistline.  

This is a light and healthy dessert that’s sure to impress.  This pina colada sorbet couldn’t be easier to whip up and tastes indulgent thanks to the addition of the coconut milk.  If you are looking for a vegan alternative to ice cream this is the one to try first.  The sesame crisps are super simple to make as well and pairs nicely with the sorbet.  Click the link below for the full recipe!

Pina Colada Sorbet with sesame crisps

This week pizza is on the menu for the Food Matters Project.  This recipe left a lot open for interpretation and I wanted to push the envelope a little.  We love to make pizza a few times a month and I must admit that we get in a little bit of a rut always topping them with the same ingredients.  Since the project focuses on eating less meat and animal products I wanted to stick to something vegetarian.  I have been hoarding the most amazing blackberries in the freezer that from last fall, why not use them to make a savory pizza?

I figured this was the perfect opportunity to experiment.  I started thinking about flavors that would go well together and decided to try a fruit based pie.  I paired the blackberries   with sliced fennel, tangy goat cheese and toasted hazelnuts and finished the whole thing off with a drizzle of honey.  I also added some cornmeal to the crust for a little bit more crunch since I thought it would pair nicely with the blackberries.  I loved this pizza, I couldn’t stop eating it, the flavors were fresh and bright and it wasn’t too heavy.

I am excited to see what everyone else topped their pizzas with!  For the original recipe and all the other versions visit The Food Matters Project.

Blackberry Fennel Pizza

Makes 2-4 servings

Ingredients:

For the crust:

• 2 1/2 cups all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon instant yeast
• 1 teaspoon salt
• 2 tablespoons olive oil

• 1 1/2 cups fresh or frozen blackberries
• 1 small bulb fennel thinly sliced (reserve the fronds for garnish)
• 8 ounces fresh goat cheese, brie or gorgonzola
• 1/4 cup chopped hazelnuts
• 2 tablespoons fresh thyme
• salt and pepper
• 1 -2 tablespoons honey

Method:

Combine the flour, cornmeal, yeast, and salt in a large bowl.  Stir in 1 1/2 cups water.  The dough should be relatively sticky and wet.  

Scrape down the sides of the bowl, cover, and put it in a warm spot.  Let the dough sit for at least 6 or up to 12 hours.

When you’re ready to bake the pizza, heat the oven to 500 degrees.  Divide the dough into half or quarters depending on the size you want your finished pizza to be. Working with one portion at a time, gather the four corners together and mold gently into a ball.  Dust the balls lightly with flour and let rest for 1 hour.  

Shape the dough into a round shape trying to get it as thin as possible without tearing it.  Lightly drizzle the dough with a teaspoon of olive oil and top with the blackberries, fennel and goat cheese.  Sprinkle the thyme and hazelnuts over the top and bake until the crust is crispy and the cheese is melted 8 to 12 minutes.  Sprinkle with the reserved fennel fronds and drizzle with honey.  Let stand for a few minutes before slicing and serve while still hot.

Thought I’d share one of my new favorite brownie recipes, full of chocolate chips, shredded zucchini, cinnamon and cardamom they are a wonderful spin on a childhood favorite.  They are still decadent and delicious but I feel a little less sinful since they are loaded with vegetables, contain no butter and use whole wheat pastry flour.  The next time you have a chocolate craving give these a try!  Click the link below for the full recipe and post.

Chocolate chip zucchini brownies 

This post is my first for the Food Matters Project, each week participating bloggers will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating.  

Mark Bittman is one of my favorite bloggers and cookbook authors so I was really excited to jump into this project.  It’s also given me the opportunity to find some fellow bloggers that are focusing on cooking with whole foods and real ingredients.

This week’s recipe was chosen by Camilla and you can see the full recipe here at her site Culinary Adventures with Camilla.  Also be sure to check out the other versions at the Food Matters Project

I have to admit when I saw the first recipe that I was going to cook I was less than thrilled. Especially since the original title is fish nuggets in rhubarb sauce.  Yuck!  I love Mark Bittman but I think he really needs to rethink the name on this one.  When I think of fish nuggets I am immediately bombarded with visions of fish sticks and processed chicken nuggets.  Not to appetizing is it?  I must also admit that I’ve never had any interest in cooking with rhubarb either but I’m willing to try anything once.  

I have to say that this recipe really took me out of my comfort zone and for that I am really excited that I have decided to participate in this project.  I decided to follow the recipe pretty faithfully since I wasn’t used to working with the ingredients.  The one change I made was that I used about 2 cups of rhubarb for the sauce not the pound and a half, I think it would have been way too tart for my tastebuds.  The sauce starts with a simple caramel that you add onions, rhubarb and chilis to and then the fish is poached in the sauce.  I found the sauce to be tart, spicy and utterly unique.  It also made me realize that poaching the fish is a great way to keep it moist and flaky.  I think that this will definitely be a recipe that I will be making again!  

I don’t usually eat granola bars, I find them too sweet for my taste and I don’t like to eat food with an ingredient list that I can’t pronounce.  I do however like to make them at home where I can control what goes into them.  These are full of toasted oats, quinoa, flax meal and chia seeds so they have a nice amount of protein in them.  I like to toast the oats in butter before assembling them but you could substitute coconut oil instead.  The butter adds a delicious nutty flavor to the bars and gives them great texture.  I think of these as a sweet treat to replace an afternoon cookie or candy bar so I don’t mind the addition of the butter.  

Quinoa granola bars

makes 12

Ingredients:

• 1 1/2 cups rolled oats
• 3 tablespoons butter or coconut oil
• 1/2 cup cooked quinoa
• 1/4 cup flaxseed meal
• 2 tablespoons chia seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup chopped toasted hazelnuts
• 1/2 cup honey
• 1/3 cup peanut butter

Method:

Pre-heat the oven to 325 degrees.  Lightly coat a 8 x 8 baking pan with cooking spray or line it with parchment for easy removal of the bars.  

In a medium skillet melt the butter or coconut oil over medium heat and add the oats.  Cook over medium heat stirring occasionally until the oats start to turn golden brown.  Transfer the oats to a medium mixing bowl.  Add the quinoa, flaxseed, chia seeds, cinnamon and hazelnuts and hazelnuts to the oats.

In a small saucepan add the honey and peanut butter and bring the mixture to a boil, stirring constantly until the mixture comes to a boil.  Pour the syrup over the oats and using a spatula make sure that all the ingredients are evenly coated.  Spread the mixture into the prepared pan and bake the bars for 20 to 25 minutes until the bars are golden brown.  Let them cool completely, slice into 12 portions and serve.