December 8th, 2007 by alice
Tags: Cilantro, Lime, Steak, Tacos
INGREDIENTS
- 1 1/2lbsflank steaks
- 2limes, cut in wedges
- 2limes, juice of
- 1teaspoonsalt
- 1/2teaspoonpepper
- 1cupfresh cilantro, chopped
- 2tablespoonsonions, chopped
- 8largeromaine lettuce leaves(whole, washed and dried)
- 2cupslettuce, chopped(use remaining Romaine)
- 2cupslow-fat cheddar cheese, shredded
- 1cupdiced tomatoes
- salsa, your choice
DIRECTIONS
- Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
- Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
- Preheat grill, bbq, George Foreman or oven broiler.
- Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
- Cut remaining limes in half.
- Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
- Squeeze juice of half a lime over each wrap, wrap it up and enjoy!
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December 8th, 2007 by alice
Tags: Camarn, Del, Diablo
INGREDIENTS
- 2lbsshrimp(peeled and deveined)
- goyaadobo seasoning(I use with pepper)
- 1/2lemon
- 3tablespoonsolive oil
- 1/2onion, chopped fine
- 3/4 (10 1/2 ounce)canchicken broth
- 3fresh cayenne peppersor jalapeno peppers
- salt and pepper
- 3garlic cloves, chopped fine
- 1 (10 ounce)canrotel(your choice)
- 1 (8 ounce)cantomato sauce
DIRECTIONS
- Squeeze out juice from lemon over shrimp and sprinkle with Adobo.I like to do this for at least 2 hours, but its not necessary.
- In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
- Add rotel and tomato sauce.Cook for an additional 3-5 minutes.
- Add shrmip and chicken broth and cook for 25 minutes.
- At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
- Serve with tortillas, rice or pasta.
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December 8th, 2007 by alice
Tags: Beans, Cakes, Fish, Green, Spicy, Thai
INGREDIENTS
- 1lbwhite fish fillets(such as cod or 1 lb haddock)
- 2tablespoonsThai red curry paste(such as “Thai Kitchen” brand)
- 1egg
- 2tablespoonsfish sauce
- 1teaspoonsugar
- 2tablespoonscornstarch
- 1tablespooncilantro, chopped
- 1/2lbfresh green beans, thinly sliced and chopped
- 2teaspoons gratedlime zest
- 1tablespoonlime juice
- vegetable oil(for frying)
DIRECTIONS
- Finely chop fish (may use blender or food processor, or just good chopping skills).
- Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
- Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
- Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
- Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.
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December 8th, 2007 by alice
Tags: Quesadillas, Shrimp
INGREDIENTS
- 3/4lblarge shrimp, pre-cooked, peeled, and deveined
- 1/4teaspoonsalt
- 1smallonion, thinly sliced
- 1garlic clove, minced
- 1/2teaspoonground cumin
- 1/2lbfresh white mushrooms, sliced
- 1cupfresh spinach leaves, chopped
- 1tablespoonfresh cilantro, chopped
- 4 (8 inch)flour tortillas(fat free)
- 1cupmonterey jack cheese(reduced fat)
DIRECTIONS
- Remove the tails from the shrimp.
- Spray a non-stick skillet with non-stick spray and set over medium-high heat.Add the onion, garlic, cumin and salt.Cook, stirring occasionally, until fragrant, about 2 minutes.Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
- Remove from the heat, add the shrimp and cilantro.
- Place a tortilla on a work surface.Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese.Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
- Repeat with the remaining ingredients, making 4 quesdillas.
- Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
- Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
- Transfer quesadillas to a plate and keep warm.
- Repeat with remaining two quesadillas.
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December 8th, 2007 by alice
Tags: Fresh, Lemons, Preserved
INGREDIENTS
- 6 unwaxedlemons
- 125gcoarse sea salt
- 2whole cloves
- 2bay leaves
- 8coriander seeds
- 8black peppercorns
- 6 to 8lemons, juice of, fresh approximately or500 ml unsweetenedlemon juice
- 1 1/2liters kilnerjars
DIRECTIONS
- Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
- Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2″ - leaving them in one piece.
- Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
- Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
- Pack the lemons in and add the bay leaf and spices amongst the lemons.
- Add the remaining salt & press down to release the lemon juice from the lemons.
- Pour over the lemon juice - it’s difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
- Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
- When you come to use the lemons, make sure you rinse them thoroughly beforehand.
- IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes — the list is endless!
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