Mahi-mahi Tacos

 Bright fresh summery food. Looks beautiful and makes you feel even better.

Bright fresh summery food. Looks beautiful and makes you feel even better.

 

 

4 Mahi-mahi Filets

6 Flour Tortillas- wrapped in foil

MARINADE

In a blender:

Zest and juice 2 Limes

1/2 cup cilantro

1 clove garlic -whole

1/4 onion

sea salt

pepper

small splash of water if needed to loosen puree if needed

Puree.

Layout a large piece of foil on a plate .

Place Mahi-mahi on foil.

Pour marinade evenly over fish. Fold foil to envelope fish and

Set aside for 1 hour.

SLAW

2 cups Broccoli Slaw- (I buy mine at Trader Joes already shredded)

Mango -peeled and cut into cubes

juice and zest of 1/2 lime

1/2 Cucumber-peeled and cut into chunks

1/4 cup Cilantro

1/8 cup fresh mint

Sea Salt

Pepper

splash Olive Oil

Toss together and refrigerate for 1 hour

AVOCADO SAUCE

In a Blender

2 Avocados

1 lime plus zest

1 clove garlic

1 Jalapeno-seeded

1/4 cup water

1/4 Onion

Sea Salt

Pepper

Puree until silky

Leave Mahi-mahi in foil , place on a baking sheet and

Bake @350 for 30 minutes .

Warm tortillas in oven with the fish for  15 minutes.

Assemble Tacos:

Slather Tortilla with avocado sauce ,add half of a filet ,top with slaw and enjoy !

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Blueberry Poundcake

Celebrating Summer !

Celebrating Summer !

 

 

Large Tube or Bundt Pan

Bake 350*

 

3 cups flour -pre sifted

6 tablespoons cornstarch

4 1/2 teaspoons baking powder

3/4 teaspoons salt

8 oz cream cheese-softened

5 eggs-beaten well

2 cups sugar

1 cup milk

1/2 lb. butter (2 sticks)

2 teaspoons vanilla

 

2 cups blueberries (tossed w 1 tablespoon flour)

 

Cream together Butter ,Sugar and Cream Cheese.

In a small bowl combine Milk , Eggs, and Vanilla

In another small bowl combine Flour, Corn Starch, Baking Powder and Salt.

 

Alternate adding the milk mixture and dry ingredients in small amounts

to the cream cheese mixture.

Repeat until all is incorporated

Beat until smooth.

With a rubber spatula fold in blueberries.

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes or until a wooden skewer after inserted comes out clean.

Let cool for 45 minutes before removing from pan.

 


Burrata Peach Salad

Summer Summer Summer !

Summer Summer Summer !

 

1 bunch fresh Rocket or Arugula

1 large fresh peach-peeled, halved and seeded

1 meduim size heirloom tomato- cut into chunks

1 large Burrata (or Buffalo Mozzarella)

Zest of 1 small meyer lemon or orange – microplane works best

sea salt and black pepper

Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top. Toss and serve.


Pumpkin Loaf with Maple Frosting

I used to consider pumpkin a holiday ingredient. I would wait until the fall months and then incorporate it into the menu. Then realized it was a shame to only use it during the cold weather months. This cake is dark, spicy and soothing anytime of year. It may even prompt you to make a jack o lantern.

I used to consider pumpkin a holiday ingredient. I would wait until the fall months and then incorporate it into the menu. Then realized it was a shame to only use it during the cold weather months. This cake is dark, spicy and soothing anytime of year. It may even prompt you to make a jack o lantern.

 

Preheat oven to 350*f/180*c

8”x4” Loaf Pan

 

1 ¾ cups Spelt Flour (all purpose is fine)

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

1 teaspoon Sea Salt

1/8 teaspoon Ground Cloves

¼ teaspoon Allspice

 

2 Eggs

1 cup Brown Sugar

1 cup pureed Pumpkin

½ cup Vegetable Oil

 

in a medium size bowl

Add Flour, Baking Powder, Cinnamon, Ginger, Sea Salt, Cloves and Allspice.

Stir with a fork to combine. Set aside.

In a Kitchen Aid Mixer set with the paddle attachment or using a hand mixer combine : Eggs, Sugar, Pumpkin, and Oil.

Add Flour Mixture slowly until all is smooth and combined.

Pour into a greased Loaf Pan

Bake for about 45 -50 minutes.

Test for doneness by inserting a toothpick or until wooden skewer into cake. When it comes out clean your cake is done.

Cool completely.

 

 

Maple Frosting

2 tablespoons cream

1 cup confectionary sugar

2 teaspoons Maple syrup

Mix until smooth.

Pour over cake, refrigerate (optional)(I like cold cake , its up to you)

Enjoy !!


Smoked Salmon Tartine

Perfect for brunch with friends and special enough for any holiday breakfast.Its easy and fun.Just put all ingredients on the table and let everyone build their own.

Perfect for brunch with friends and special enough for any holiday breakfast.Its easy and fun.Just put all ingredients on the table and let everyone build their own.

 

 

For each Tartine

Layer:

One slice rustic bread -toasted

Avocado-mashed on toast

Sprinkle with

Salt and pepper

Add:

2 slices Smoked Salmon

a few chunks of Cucumber

a few slices Mini Bell Peppers sliced in rings

sprinkle with Capers

a couple slices of Red Onion

a couple chunks Red apple

Sprinkle with Black Pepper

 

Enjoy !!


Mandarin Cake

Nothing brightens up the winter months like citrus fruits. This Cake is a delicious alternative to a flour cake .You still get the your cakey cake experience but this one is delightfully sunny and gluten free !

Nothing brightens up the winter months like citrus fruits. This Cake is a delicious alternative to a flour cake .You still get the your cakey cake experience but this one is delightfully sunny and gluten free !

Preheat Oven 180*c /350*f

 

 

81/2″ Loaf Pan-greased and dusted with cornmeal

 

3 Mandarines –cut in quarters

zest of 2 mandarines

6 eggs

1 cup sugar

2 cups Almond Meal

½ cup corn meal

1 + 1/2 teaspoons baking powder

1 teaspoon Sea Salt

½ cup blueberries-

 

 

Quarter mandarins, cover and microwave for 3 minutes . Reserve any juice from the bottom of the bowl and set aside for the icing .

In a Kitchen Aide mixer fixed with the paddle attachment (or use a kitchen beater) beat eggs and sugar for 5 minutes until light and fluffy.

**Blitz warm (not hot) mandarins in blender until pulpy and soft.

 

Add mandarins to sugar egg and zest mixture and combine.

Add Almond meal, baking powder and sea salt- mix to combine.

Stir in blueberries and pour into greased baking pan.

Bake for 35-45 minutes . Test cake by inserting a toothpick- *cake is done when toothpick comes out clean.

Remove from oven and cool completely on a wire rack. Remove cake from pan and place on a rectangle serving platter.

 

Mandarine Glaze

 

2 cups Icing Sugar

zest from 2 Mandarines

juice from 5 Mandarines and any reserved juice form the cake recipe

pinch salt

 

Place Juice and zest in a bowl.

Add icing sugar a little at a time and whisk until you achieve your desired. consistency. Glaze should be thick and pourable.

 

Pour over cooled cake . You may have some extra icing , just pour it into a small pitcher and serve on top of slices the of cake!

Enjoy !!

 

Many thanks to Paula Deen Magazine for this inspiration

 


Egg White and Fresh Herb Omelette with Spinach Salad

Eating clean doesn't have to be boring it can be delicious !!

Eating clean doesn’t have to be boring- it can be delicious !!

 

Omelette

3-4 egg whites – separate and save the yolks for another use.

1/8 teaspoon chives- chopped fine

1/8 teaspoon rosemary -chop finely

Pinch of Sea Salt

 

Heat a non stick pan brushed with a little olive oil on low heat .

While pan is heating:

Whisk the egg whites, chive, rosemary and sea salt in a medium size bowl incorporating air into the ingredients to combine.

Pour mixture into the heated pan and shake pan back and forth until mixture is spread out evenly.

Cook until egg  sets but doesn’t brown.

Tilt to get runny egg to the sides of omelette to make sure all is cooked on this side.

Cook until egg whites are set.

With a rubber spatula release egg from sides of pan.

Flip quickly and carefully (or fold omelette in half) and cook until egg is cooked on bottom.

Slide omelette onto plate and top with spinach salad.

 

Spinach Salad

3 cups Spinach Leaves- (always organic ingredients)

Pinch of Sea Salt

Fresh Cracked Black Pepper

 

Vinaigrette

1/4 cup Sherry  Vinaigrette

3/4 cup olive oil

1 tablespoon Shallot-minced

1 clove Garlic

Sea Salt

Fresh Cracked Black Pepper

 

Using a small glass  bowl:

Rub the bottom of your bowl with the clove of garlic releasing the oils onto the bowl. Discard the garlic clove ( if your making this in advance you may keep the clove in the dressing in the refrigerator until 10 minutes before you are ready to serve and then discard the garlic and whisk to incorporate before using.)

Pour half the oil into the bowl. Whisk vigorously using a wire whisk drizzle in 1/2 the sherry vinegar. Add salt and pepper. Repeat with remaining oil and vinegar. When finished the dressing should be thoroughly combined.

Toss Spinach with Vinaigrette