Archives for the month of: May, 2013

Yummy Fish Tacos

I found this recipe  for fish tacos which sounded interesting. I know for my family fish is not always on the top of their list. This recipe is not only simple but healthy and quick to make.. My kids loved it and I’ve made it several times.  You can use any type of white fish. My kids like the turbot fish which doesn’t taste very fishy. You can also adjust the amount of onion and jalapeno according to taste.  I hope you will enjoy it just as much as we do.

INGREDIENTS

1 Halibut Filet (approx. 1/2 pound)

2 ears of corn

1 jalapeno finely chopped

3 tbsp. red onion finely chopped

3 tbsp. lime juice

2 tbsp. cilantro finely chopped

sour cream or greek yogurt

Any crumbly cheese like feta or goat

salt and pepper to taste

4  – 6 tortillas

DIRECTIONS

Season fish with salt, pepper and olive oil. Place fish on grill pan at medium heat for 5 minutes then flip and grill on the other side. In the meantime place corn in boiling water for approximately 7-9 minutes. Take out and set aside until you are ready to grill it for another 5 minutes. While the fish is still cooking take a small bowl out and combine the jalapeno, red onion, and lime juice. When you have finished grilling the corn shave the kernels into the bowl with the onion mixture and a dash of salt and pepper. Then stir in the cilantro and set aside. Heat up the tortilla on the grill. Place fish in a bowl flaking it into small pieces. Make sure you have the sour cream, lettuce and cheese in small bowls so everyone can have fun to make their own tacos.

Enjoy!

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One of the freshest sauces you can make this time of year is a homemade tomato sauce. Tomatoes have that earthy distinctive sweetness that can add flavour to so many dishes.This recipe is so simple and can be made in 45 minutes including cooking time.

INGREDIENTS
1 medium onion (Vidalia)
1 jar pureed tomatoes or 8 – 10 fresh tomatoes
1 clove garlic minced
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
a dash of cinnamon

DIRECTIONS

Saute onion with olive oil for 1-2 minutes. Then add garlic and sauté until golden. Add pureed tomatoes, oregano, salt, pepper, sugar and cinnamon. Cook on high until boiling then lower heat and cook for 1/2 – 45 minutes. Add to your favourite pasta with basil and parmesan to garnish.

Enjoy!

Raspberry Swirl Pound Cake

Happy Mother’s Day! One of my favourite sites that I found this year is Weelicious. The site is filled with wonderful recipes and inspiration for changing the way we eat. I was looking for something light and fruity to make for mother’s day weekend and this recipe was perfect. A raspberry swirl pound cake for my family to enjoy thanks to http://www.weelicious.com. It turned out great and looked beautiful. I substituted the sour cream for greek yogurt.

INGREDIENTS

2 cups cane sugar

2 sticks unsalted butter, softened

6 large eggs

1 tsp. pure vanilla extract

3 cups unbleached flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup sour cream or greek yogurt

2 cups frozen raspberries

DIRECTIONS

Preheat oven to 325F and grease a bundt pan. Defrost raspberries in a bowl. Cream butter and sugar for 5 minutes until light and fluffy. Add eggs one at a time. Add vanilla. In a separate bowl mix flour, baking soda and salt. Add flour and sour cream alternating 1/3 at a time until combined. Mash raspberries in a bowl. Pour 1/2 batter into bundt pan and add 1/2 raspberries. Pour other half of the batter and then add remaining raspberries. Take a spatula to swirl raspberries evenly. Bake for 90 minutes or until firm to touch. Let cool for 10 -15 minutes before serving.

Enjoy!

A few years ago I was in a health food store that I shop at on a regular basis and someone was doing a taste test of chocolate cupcakes. They were delicious and wheat free, dairy free, gluten free, soy free, nut free and vegetarian. You would have never known. She was handing out little recipes cards, so I had to try it out myself. They tasted the exact same way but I did add some semi-sweet chocolate chips to add a kick.

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INGREDIENTS

1 14oz can organic black beans

4 large eggs

1/2 cup agave syrup

3 tbsp. cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. safflower oil

1 tsp.vanilla extract

3/4 cup semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 350F. Prepare and coat  1 muffin tin tray. Drain and rinse black beans well. In a blender, combine black beans, eggs, agave syrup, cocoa powder, baking powder, baking soda, oil and vanilla. Blend together until black beans are fully puréed  Stir i n chocolate chips into batter. Pour batter into muffin cups. Bake for 20 -25 minutes or until cooked through. Remove from oven and let muffins cool completely before serving.

Enjoy!

pretty little liars
pretty little liars by shirlhan on Polyvore

one of my favourite TV shows is pretty little liars. It’s about 4 girls who have to find out who killed their friend while they are being followed by “A”. It’s an amazing dramatic show and each girl’s style is unique and fashionable.

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