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The Food Matters Project: fish tacos with mango avocado salsa

Mon, 21 May 2012 11:18:00 -0700

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.

With the blackberry sage cooler, is it possible to substitute another sweetener for the sugar? I'm actually allergic to cane sugar and I'm having a really hard time finding a substitute.

Sun, 20 May 2012 17:13:35 -0700

You could try to substitute agave or honey for the sugar, it might change the flavor profile slightly but would be delicious!

Blissful Eats: home made almond milk

Fri, 11 May 2012 09:37:29 -0700

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

The Food Matters Project: asian corn and avocado salsa

Mon, 07 May 2012 08:46:57 -0700

I could probably fill a bathtub with all the salsa that I’ve made in my life. Growing up in Southern California has made my family as familiar with tortillas and guacamole as bread and butter. Since the recipe for The Food Matters Project this week called for creating your own salsa I wanted to create something that would complement the asian style tacos that we’ve been making lately. I think that this is going to be the perfect thing to pull out our next taco night. Smoky grilled corn, creamy avocado, sesame seeds, jalapeños and a squeeze of lime makes the perfect salsa to complement a taco or quinoa bowl. Step outside of the ordinary and try this asian inspired salsa! For the original recipe and all the other versions be sure to visit The Food Matters Project!

Asian Corn and Avocado Salsa

Ingredients:

2 ears fresh corn, husked
1 teaspoon asian sesame oil
1 teaspoon unseasoned rice vinegar
1 tablespoon freshly squeezed lime juice
1/4 red onion, finely minced
1/2 jalapeño, finely minced
1 avocado, pitted, peeled and diced
2 tablespoons cilantro, minced
1 tablespoon toasted sesame seeds
salt and pepper to taste

Method:

Prepare a barbecue or grill pan over medium high heat and grill corn under tender and lightly browned about 10 minutes. Let cool while preparing the rest of the ingredients.

Combine sesame oil, vinegar, lime juice, onion, jalapeño, cilantro and sesame seeds in a small bowl. Cut kernels off cobs and add to the mixture along with the avocado; toss gently to combine. Season salsa to taste with salt and pepper and serve.

The Food Matters Project: shaved asparagus and white bean salad

Mon, 30 Apr 2012 15:49:00 -0700

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.

Blissful Eats: pina colada sorbet

Wed, 25 Apr 2012 16:39:00 -0700

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

Food Matters Project: Blackberry Fennel Pizza

Mon, 16 Apr 2012 12:53:18 -0700

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

For the topping:

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.

Blissful Eats: chocolate chip zucchini brownies

Thu, 12 Apr 2012 09:44:29 -0700

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

The Food Matters Project: Halibut in spicy rhubarb sauce

Tue, 10 Apr 2012 07:52:06 -0700

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!

Quinoa granola bars

Thu, 29 Mar 2012 10:00:05 -0700

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.

Blissful Eats: Smoky sweet potato hummus

Mon, 26 Mar 2012 10:00:06 -0700

I love hummus. When I first met my husband I ate hummus for dinner 3-4 nights a week. It’s just so easy to grab and have dinner on the plate in minutes. This was the first time that I ever tried making hummus with sweet potatoes and I’m sorry it’s taken me this long to try it.

The sweet potato adds a lovely sweetness and the chipotle peppers give it a nice kick and keeps it from being overly sweet. Lately I’ve been making quesadillas with it, just spread a few tablespoons onto a corn tortilla sprinkle an ounce of cheese over the top and grill on both sides until crispy and golden. Click on the link below for the full recipe:

Smoky sweet potato hummus

amaranth porridge with mangos and coconut

Thu, 15 Mar 2012 10:01:00 -0700

I love experimenting with alternative grains and flours in my cooking. It is a great way to add an extra dimension to traditional recipes and get added fiber, nutrients and protein in dishes that are usually made with white flour. I saw this recipe on Naturally Ella a beautiful blog with amazing photography and recipes that you must check out and I decided it was time for me to give amaranth a try.

Amaranth contains large amounts of protein, up to 30% more than wheat flour, rice and oats making it a good source of vegetarian protein. It is a gluten free seed that contains large amounts of lysine which aids in calcium absorption, and process protein.

Amaranth can be ground into flour, flaked into oatmeal or popped like popcorn. You can combine it with other grains like quinoa and millet for a unique pilaf or use it as a substitute for your favorite oatmeal recipe.

Popping the amaranth is easy and fun, I felt like a little kid the first time you realize that popcorn can come from dried corn. You can easily skip the popped amaranth if you are pressed for time. It does add some nice texture and roasted flavor but the recipe will totally work without it.

Take the plunge and try this healthy and delicious grain. It’s like having rice pudding for breakfast and who doesn’t love the idea of dessert for breakfast?

Amaranth porridge with mangos and coconut

adapted from Naturally Ella

Serves 2

Ingredients:

1/2 cup amaranth plus 2 tablespoons
1 cup lite coconut milk
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1 inch piece of ginger
2 tablespoons maple syrup
1 vanilla bean
pinch of sea salt
1/4 cup toasted coconut
1/2 cup diced mango
extra coconut milk for serving

Method:

Rinse the amaranth well and add 1/2 cup to a small saucepan along with the coconut milk, cinnamon, cardamom, and maple syrup. Split the vanilla bean in half and scrape the seeds into the pot. Gently whack the ginger with the back of a knife and add it to the mixture along with the vanilla bean. Bring to a boil, reduce to a simmer and cook, stirring occasionally for 15 minutes adding some additional coconut milk or water if the mixture becomes to dry. Turn the heat off, cover the pudding and let sit for 10 minutes to thicken slightly.

Take the remaining 2 tablespoons amaranth and let dry thoroughly on a paper towel. Heat a small skillet over medium heat and then add the amaranth a tablespoon at a time, cover the skillet with a lid and let cook shaking the pan until the popping slows. Repeat the process with the remaining amaranth.

To serve portion the pudding into two bowls, top with the mango, coconut, popped amaranth and extra coconut milk.

Some days it’s fun to play with your food. I wanted to...

Mon, 05 Mar 2012 08:02:05 -0800

Some days it’s fun to play with your food. I wanted to see if I could make a smoothie using only ingredients that were green and see how it would taste. The result was a super refreshing, super healthy and super green smoothie. Enjoy!

Honeydew kiwi smoothie

Serves 2

Ingredients:

2 cups honeydew peeled and seeded honeydew melon
1 kiwi, peeled
1/2 cucumber, peeled
1 tablespoon fresh lime juice
1 tablespoon agave nectar or honey
5-10 fresh mint leaves

Method:

Combine all ingredients in a blender and process until smooth. Divide between 2 glasses and serve.

Blissful Eats: Creamy avocado pasta

Fri, 24 Feb 2012 10:03:05 -0800

Love creamy pasta sauces but not all the saturated fat and calories that come with most recipes? If you love avocados and pasta then this is the dish for you.

And while this dish is not exactly low in calories, it’s full of monounsaturated fat which in studies have found to lower cholesterol and it is thought to prevent inflammation. Avocados are also loaded with 20 vitamins and minerals including vitamin E, vitamin C, folate, fiber, iron and potassium, plus they taste amazing.

This is a perfect weeknight dinner for when you want something on the table fast. Avocado, paired with lime, garlic, basil makes for the richest, creamiest most delicious pasta ever. Click the link below for the full post and recipe.

Creamy Avocado Pasta

Butternut squash slaw

Wed, 22 Feb 2012 08:48:13 -0800

If you’ve always reserved butternut squash for roasting and soups here is a new recipe for you. I’ve never been a huge fan of coleslaw, usually its too sweet and so laden with dressing that it’s a soggy mess. This is a version of coleslaw that I can really get into, sweet, crunchy and utterly refreshing. Butternut squash julienned into whisper thin slices, dressed lightly with a sweet vinaigrette and topped with cranberries and sunflower seeds it’s the perfect alternative to any slaw. It’s low calorie, chock full of nutrients and vegan so it makes the perfect potluck or party salad to take along. If you don’t have a julienne slicer use a large box grater instead, it won’t be quite as pretty but will still be delicious! If you don’t need it to be vegan a little crumbled feta or goat cheese would make it more substantial and be a nice counterpoint to the sweetness.

Butternut squash slaw

Ingredients:

3 cups butternut squash (about 1/2 of a 2 lb squash)
1/4 cup parsley leaves
1/4 cup sunflower seeds
1 1/2 tablespoons honey
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/2 lemon
salt and pepper to taste

Method:

Peel the butternut squash, use a box grater or julienne peel to get 3 cups of butternut and place in a medium sized bowl. Combine the honey, apple cider vinegar olive oil and lemon. Season with salt and pepper, taste and adjust seasoning as needed, you may want to add more lemon or honey. Add the parsley, cranberries and sunflower seeds to the butternut squash, top with the dressing and gently toss.

kale, grapefruit and coconut salad

Mon, 13 Feb 2012 10:02:05 -0800

I love using kale in my salads. You need to work the dressing into the leaves a little bit more but it doesn’t wilt like most salad greens and does a great job of standing up to assertive ingredients. I’ve made this salad many time since and the one addition I would highly recommend is some dices avocado, it makes for a more filling lunch and the creaminess of the avocado pairs nicely with the tartness of the grapefruit.

Grapefruit is high in enzymes that is thought to aid in weight loss as well as an excellent source of Vitamin C and antioxidents. It is also believed to help lower cholesterol, treat common colds, improve liver function and boost immunity. Health benefits aside, I have come to realize that there is so much more to grapefruit than cutting one in half and attacking it with a spoon. Enjoy!

Click the link below for the full recipe

Kale, grapefruit and coconut salad

edamame dip

Thu, 09 Feb 2012 13:10:49 -0800

This edamame dip is rich in protein, filling, fresh and absolutely delicious. Bright green and sprinkled with some toasted sesame seeds it’s great as the centerpiece of a vegetable platter but also delicious on sandwiches, in a wrap or anywhere that you would use hummus. Feel free to substitute the parsley with cilantro or basil or use tahini instead of the avocado.

Edamame Dip

Ingredients:

one 14 ounce bag of frozen edamame
1/4 ripe avocado
1 clove of garlic, peeled
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/4 cup fresh parsley leaves
1 tablespoon miso
1 teaspoon red chili paste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
black sesame seeds for garnish

Method:

Cook edamame in a large saucepan of boiling salted water until tender, 4-5 minutes. Drain reserve 1/2 cup of the cooking liquid.

Place the edamame, avocado, garlic, lemon juice, parsley, miso, chili paste, olive oil, salt and pepper and 1/4 cup of the cooking liquid into a food processor or blender. Blend until smooth and creamy, adding some additional cooking liquid if too thick.

Garnish with sesame seeds and serve with raw veggies, rice crackers or pita chips.

Blackberries are one of the top 10 foods for containing...

Thu, 02 Feb 2012 10:00:06 -0800

Blackberries are one of the top 10 foods for containing antioxidents and are high in Vitamin C, Vitamin A, Vitamin E, Vitamin K, manganese and fiber. Best of all they are sweet, portable and a perfect addition to your morning smoothie. I’ve paired it with pears and toasted coconut for a delicious and unique morning pick me up. If you don’t have a powerful blender you may want to forgo the toasted coconut and add a tablespoon of coconut milk instead. To toast the coconut pre-heat the oven to 350 degrees, spread out the coconut on a baking sheet and toast for 5 minutes or so just until it takes on some color and is fragrant.

Blackberry coconut smoothie

Ingredients:

1/2 cup fresh or frozen blackberries
1 pear, cored and cut into 1 inch pieces
1/4 inch piece of ginger
1/2 cup coconut water
1 tsp agave nectar or honey
2 tablespoons toasted coconut
few sprigs of fresh mint

Method:

Combine all the ingredients in a blender and blend until smooth

Crunchy pumpkin quinoa cereal

Wed, 01 Feb 2012 10:00:05 -0800

Skip the boxed cereal and make your own! This is a recipe that I created for Bliss but it’s just too good not to share it with you all. This is granola with a twist, it substitutes quinoa for the traditional oats for a super crunchy high protein breakfast to start your day the right way.

If you’ve never cooked with quinoa it is actually a seed and related to the beet and chard family not a true grain. It is a complete protein, meaning that it contains all nine essential amino acids and has 6 grams of dietary fiber per serving. Besides lending a lovely spicy note, pumpkin is a great substitute for some of the fat called for in most recipes. If you want a more traditional granola substitute 2 cups of oats for 2 cups of the quinoa and feel free to add raisins, cranberries or a different nut to the mix once it has cooled. Click the link below for the full post and recipe. Enjoy!

Crunchy pumpkin quinoa cereal

shitake soba noodles

Fri, 27 Jan 2012 10:00:05 -0800

Pasta doesn’t have to be a thing of the past when you combine soba noodles and rich meaty shitake mushrooms with a sweet salty soy dressing. Pasta is not really the problem, it’s usually all the meat and cheese that we pile on top of it that gets us in trouble when we hit the scale. As much as I love a plate of pasta with a rich creamy sauce I know that I can’t indulge very often. That’s where turning to other cultures can be such an inspiration.

Japanese food is something that I’ve been surrounded by my whole life. My mother is from Okinawa and even though she always cooked macaroni and cheese and meatloaf for the rest of the family I have developed a love for the ingredients and cooking styles she usually reserved for herself. I always thought it was a treat in the summer when she would make a delicious dashi stock and me and my sister would slurp ice cold noodles through our chopsticks on a hot summer day. This is the kind of dish that I know she would like, simple, fast and not too fussy. This one’s for you mom, I hope you like it.

Shitake Soba noodles

Serves 4

Ingredients:

4 ounces shitake mushrooms
1 clove garlic
1 tablespoon olive oil
8 ounces soba noodles
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sriacha (you can use less if you want it less spicy)
2 teaspoons sesame oil
1 cup pea shoots

Method:

Heat the olive oil in a large skillet over medium heat. Add the garlic and mushrooms to the pan and saute until the mushrooms release their liquid and have softened about 4-5 minutes. Transfer to a bowl and set aside while you prepare the noodles.

Bring a large pot of water to a boil and cook noodles according to package instructions. Drain and toss in bowl with mushrooms.

Whisk together the soy sauce, vinegar, sriacha and sesame oil and then add to the bowl with the soba and mushrooms. Garnish with the pea shoots and serve.