ILikeToEatAndDrink » healthy food

I Made This – Papas Con Rajas Tacos

Canela — Thu, 31 Mar 2011 00:41:00 +0000

What’s an omnivorous wife to do to keep her pescaterian husband happy? Welcome to my daily dinner dilemma. This usually means some sort of fish and vegetable or salad with potatoes or rice but that gets old. Compound this with my desire to stay away from the evil gluten as much as possible (oh beautiful pasta how I miss thee), and you can see the limitations inherent. So in order to please the Mr. in the kitchen I find a little creativity comes in handy.

Here’s a great vegetarian option I’ve come up with and everybody loves it, you won’t even miss the meat. Papas con Rajas Tacos (potatoes with roasted chile strips). This recipe feeds my family of three so adjust as needed. Hope you enjoy….

First you roast the Poblano Chile’s.

Preheat the oven broiler to high, and position an oven rack four to five inches below the broiler. Place the peppers on a baking sheet or broiler pan Watch the peppers carefully, and turn them every one to two minutes to ensure even roasting. Roast for about 10 minutes until skin is blistered and blackened. When finished roasting place them in a paper bag to cool. Once they’ve cooled you should be able to peel off the skin easily. Cut peeled peppers into strips and set aside.

Next you roast a Potato.

Preheat (or lower) oven to 425. Take one large potato and cut it into long wedges like large fries. You can season them anyway you like, I used my beloved Goya Adobo Seasoning and added a bit of cumin and paprika then tossed them with olive oil. Spray cookie sheet with oil place potato wedges on sheet and bake until tender (about 30 minutes). Make sure to turn the wedges halfway through cooking.

Chop Tomatoes, Shred Cabbage and Heat Corn Tortillas

While potatoes cook chop some tomatoes. I like to add chopped cilantro and a squeeze of lime to the tomatoes. Shred some cabbage and put them in small serving bowls. You’ll also want to heat up some corn tortillas just before the potatoes are done. I use about a dozen to make six tacos.

Have Toppings Handy

Make sure you’ve got Tapatio and Salsa handy. We used green salsa this time but all agreed that the chipotle salsa I used a subsequent time complimented the potato better.

And Now for the Secret Ingredient!

Daughter and I found this amazing Russian Sour cream at our neighborhood market. It’s creamier and sweeter than regular sour cream and a bit thicker than Mexican crema. It’s kind of in between the two

Papas and Rajas ready to be tucked into some delicious tortillas.

Side Dish

Tonight’s accompaniment is Arroz con Maiz (rice with corn). I cooked the rice and frozen corn in vegetable stock.

YUM!

Assemble your taco with all the ingredients and top off with some sliced avocados

Dinner is served!

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I Made This – Sashimi at home!

Canela — Mon, 02 Aug 2010 19:40:02 +0000

Do you hear that? It’s the theme to Disney’s Aladdin playing in my head…. A Whole New World!!! Truly the dawning of a new era. No longer will we need to suffer the sushi bar wait and high ticket price for a fresh fish buzz. All thanks to my neighborhood fishmonger Fish King. Fish King oh Fish King how do I love thee let me count the ways. I’m so lucky to live 2 minutes away from this food palace. I’ve been patronizing Fish King for years and had heard that you could order fresh sashimi grade fish cut to order but had never done so. Earlier on this fateful day I had been to Marukai Market and picked up some sweet looking Uni and Shiso Leaf and thought hmmm what about a whole sashimi dinner at home? Fish King to the rescue! I ordered 1/3 lb. Hamachi 1/3 lb. Salmon and 1/3 lb. Ahi (Maguro) sliced and served it with some ponzu sauce. We paired this with a lovely dry Spanish Rosé and it really worked well. Let me add here that I would consider us sushi snobs and I tell you the quality was right up there with the best of the best sushi joints we’ve been to. I have since refined this by adding some of their delicious Poke, succulent Albacore and radish sprouts. Heaven!

Hamachi, Salmon, Ahi and Uni Sashimi with Rosé

Good with Sashimi and very reasonably priced

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I Made This – Steamed Black Cod

Canela — Thu, 08 Oct 2009 03:12:45 +0000

After an untamed year of wining and dining mischief, I realized that I needed to do something about my new buffet sized booty. Gotta streamline the junk. I’ll never fully give up my epicurean ways but there must be some balance and at times a bit of damage control is in order. So I stumbled upon the Ultrasimple Diet, sounds good I can hang with simple (and often do). I won’t go into all the specifics, you can look it up but it’s basically a dairy free, gluten free, sugar free, alcohol free, preservative/additive free, clean food kind of diet that lasts a week (I’m stretching it out a bit longer with cheat weekends). So far it’s worked out nicely for me and I am incorporating elements of this into my daily life. Lucky for me I live with a fisheterian who likes to eat healthy. Here’s a sample of one of my diet dinners…. Asian style steamed black cod with baby bok choy and mixed mushrooms.

Bottom tray of bamboo steamer- Black Cod, garlic and ginger slivers, green onion, pinch of sea salt, pepper and Braggs liquid amino’s

Upper Bamboo- Baby Bok Choy

On the side- Shimeji, baby king oyster and shitake mushrooms sauteed in garlic olive oil and Braggs liquid aminos

Steamed for 12 minutes and topped off with a touch of sesame oil. Mmm Mmm Good

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Adventures in Exotic Groceries – HK Market

Canela — Wed, 16 Sep 2009 20:15:25 +0000

Sometimes I love nothing better than to go to an Asian market and peruse up and down the aisles. Getting lost in these exotic wonderlands is like taking a mini vacation. Last week I went to HK Market in Glendale and found some interesting items.

Pulmone Organic Sweet Brown Rice- nutty, sweet, creamy, arborio like but healthier! Also used for genmai (brown rice) sushi

Sweet Brown Rice Cooked

Mineral Balance Sea Salt- loaded with magnesium, potassium, and calcium (5x that of milk)

Nori Komi Furikake- seaweed and sesame seed seasoning mix, my daughter loves this sprinkled on rice

Sweet Brown Rice and Nori Komi Furikake

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