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Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Wednesday, November 28, 2018

Toastados with Spicy Cilantro Sauce

Hello, everybody!  I have a delicious recipe for fish tostadas. (Actually, this could be set on rice or salad, too, but I like some crunch with my veggies.)

Ingredients:
One package of breaded fish fillets, or bread and fry up your preferred fish
two cups corn
two cups black beans
four avocados
3 small tomatoes, chopped
4 tsp chopped onion

Veggie sauce:
2 tsp olive oil
3 tsp honey
4 tsp lime juice
dash of cumin
dash of cayenne pepper

Cream sauce:
2 tsp minced garlic
2 tsp fresh cilantro fresh cilantro
4 tsp lime juice
1 cup mayo
1/4 tsp cayenne
4 oz canned green chiles, mild
salt to taste


4 or 5 corn tortillas
salt to taste
Oil for frying

So, chop the avocados, tomatoes, onion and add to the corn in a medium bowl. 
 Mix the lime juice, cayenne pepper, honey, salt, and garlic together and add to the veggies above.
 Random pictures of chopped tomatoes. *sigh* These were from a store. How I miss fresh tomatoes right now!
 Prep the cilantro so it's ready to add as a garnish. I'm NOT a cilantro fan. Even the smell of it makes me queasy. But my husband loves it, so here we are... lots of cilantro. Because love.
 I love fresh limes. :)
Heat about 1 1/2 cups of vegetable oil in a small pan until hot enough to crisp corn tortillas. 
I also made some corn chips for those who preferred mostly veggies and just some chips for a garnish.
                                                    
As soon as the tostada is out of the oil and cooled, pile on the veggies and beans. This is a bit of a deceptive photo since the reality was almost all the ingredients were separate because I have picky eaters, so people were adding what they wanted, with or without sauce.
 Now, add the mayonnaise, garlic, lime juice, cayenne pepper and cilantro to a blender and blend completely. Add salt to taste.
 The fish should be cooked or near cooked by now. I picked up the wrong fillets so these weren't as crunchy as I wanted, but they were still good.
 Add the cilantro cream sauce and garnish with fresh cilantro.
A shot of the tortillas. If I wasn't so scared of hot oil, I'd make fresh tortilla chips every day!

Enjoy!

Tuesday, November 27, 2018

Cast Iron Cooking (again), civilization and the Southern Oregon Coast

Hello, everybody! I have updates to my cast iron cooking post.  Let's just say nobody starved but we sure were glad to get back to civilization. I don't mean the picture below. That's where we live. 
Sort of civilized.
                                       
                                          Sort of not when it's 106 and above! (Someone asked me if this was real temp or heat index. I don't know what that means. It's the temperature. I guess in some areas the temperature isn't really the temperature but much hotter? Yuck. I'll stick with our 100-110F in the summer.)
 I love vacations. I really do. I like planning and plotting and packing and getting the kids all prepped with studying the sights we'll see. But then by the time we come home, we all feel like this.
                                                                     DONE.
 So, after a good twelve hours (no, it doesn't really take that long but we wandered a bit to get there  and small people have small bladders, so lots of stops) we made it to our first destination, a campground on the coast, way down south, nearly to California. (I love these shoes. My friend sent them to me from Texas because they're teal. ha! My favorite color.)
                                     
I already talked about the yurt, so here is our cast iron cooking action. Waffles, a sandwich, a pan heating for hashbrowns, and a hot dog. (Can't remember who was eating a hot dog for breakfast. Probably the picky eater of the bunch.) The kids loved cooking their own food but it did require a lot of supervision. We didn't want anyone branded.
                                                    
My mom has a home on the coast a few hours from there and she brought us this cast iron oven and these berries from their property. YUMMY. So glad they weren't in Arizona! But like us, with the summer heat you look for cooler climes. (This shot is of blueberries, marionberries, raspberries, strawberries, and a gold raspberry hybrid.)
                                                    
And that recipe worked! It was absolutely delicious! Berry buckle for the win.
                                         
We spent the first week in the camp, on Eel Lake, with the Dunes in the other direction. There's a whole long story about getting lost there at sunset but I won't bore you with that.
(stateparks.com I had my own pictures but... well... that story is coming up)
Let me just say... never separate! Even if a five year old is discovered to be holding only one of his shoes and you let the faster people walk ahead because the five year old holding your hand is slower and it's really lovely with the frogs croaking and the sun setting and the breeze on your sunburn. There's a reason people die in the Sahara and a reason you do not take three hours to stop wandering and start yelling.  Enough said. Moving on!
                                         
After that, I told my husband I needed a day to sit on the beach and drink coffee while the kids played in the tide pools. So I did. He, of course, scaled the cliffs and I pretended not to notice (and worry).
                                              
Living in the land of tumbleweeds and 100F temps, I forgot how normal it is to see rhododendrons and other water-loving plants just growing naturally. And moss. And ferns. It was a feast for the eyes. Ahhhh.
                                    
Our town has a few big trees in the main park. But in the forest they're everywhere. The kids get a kick out of them every time.
                                                      
Speaking of flora, we had to stop at the Darlingtonia Preserve. (That link is the wiki article. So interesting.) My kids think I'm crazy but I keep insisting these carnivorous cobra lilies are cool. I mean, giant pitcher plants that are only found in a few places in the world? YES, we have to stop and look! Also, they remind me of Little Shop of Horrors, so they make me smile.
                                                                  
We tried to throw in a few kids but they fought back.
                                      
So, we finally said good bye to the yurt (some of us were more happy than others) and headed up the coast to Florence. There's a seafood chain there called Mo's.
It's loud, crowded and full of tourists. And we love it.
Remember we'd been living off  s'mores and grilled cheese sandwiches...
                                                    
Slumgullion was like food from heaven. We were ALL SO HAPPY not to be camping. OK, maybe the little kids would have preferred marshmallows for lunch but the rest of us were thrilled.
                                    
There are a lot of commercial fisherman, right alongside some funny people who dock their pirate boats. I've never wanted a pirate ship, but it's apparently a thing. We met the sweetest older couple who sold their home after retirement and... built a pirate ship to sail up and down the coast. Funny!
                              
Once we made it to the beach house, we hit the farmer's markets. Wow, these onions are much bigger than ours. But not as sweet.
                                           
I was loving civilization but my hair wasn't loving the humidity. Good thing I brought my hairdressers! They're spendy, but worth it.
We met up with some friends and they took us crabbing. We caught lots of crabs... and none were big enough to keep. Which was probably good since I don't think my kids would have eaten them anyway. but it was super fun and ended with ice cream!
At low tide we walked down and gathered mussels for paella (recipe in the link, it's delicious!) We also found a purple starfish! The last few years there haven't been any starfish because of a virus that swept the coast so we were thrilled to see them on the rocks!
We also steamed at enjoyed them straight, but you can imagine a few of the kids preferred hot dogs. And that was fine as long as I didn't have to build a fire! (Unless it was on the beach. Then I was up for it.)

We also went clamming but I don't have any pictures of that because at this point, I fell into Yaquina Bay. It wasn't too bad. Nice and warm. I decided to go with it and swim toward the bank until I realized MY PHONE was in my pocket. Ah well... Luckily I'd been sending pictures to a private album on facebook so I had a few. 

We thought we might travel up north even farther after the week in the beach house but I was tired. Actually, I wanted to come home after two days. I missed my desk, my coffee just the way I like it, my kitchen. I've become a homebody. Even though the yurt was doable and the beach house (we've been there before) was lovely.... it's just not home. The kids are already planning the next trip (maybe to Lake Louise in Banff National Park in Calgary?) but I'm content in my little town... even if it is 90F at 8AM. 
 
 Until next time!

Fresh, FAST, low carb zucchini pasta with shrimp

Hello, everybody! I cannot wait for summer! I've been dreaming of our Farmer's Market, our garden produce, our peach, cherry, plum orchards. I'm READY!
But, alas, spring has not yet sprung here in Eastern Oregon so I'll just try to pretend with a simple dish I saw on my friend Christalee's page. (Hers was much prettier, of course!)
 You'll need several baby zukes.
 Some raw or cooked shrimp, good size. Cook them in a pain with about 2tsp of minced garlic and some butter. YUM.
 A half cup or so of chopped, raw red bell pepper.
 I know some people don't like salmon but since we can get it so fresh and cheaply (these were $5lb already cut into the perfect sizes, so I just marinated and grilled in a big batch and then froze them for another day... which is today!) This salmon is a random bit of the cooking tonight. The zucchini dish doesn't need salmon.
 Cut into small strips. I tried to cut it as thinly as possible and then after I was done, I realized I have a vegetable slicer that would have worked better. Oh, well.
 Sautee the zucchini in a pan with (more) butter, salt to taste, a little pepper, and a dash of garlic powder. Put the shrimp on top and ta dah! Low carb, super tasty, let's-pretend-it's-summer dish!
  Now, there are other people in the house who prefer more food so here's a teenager's plate. She sprinkled on parmesan cheese. I decided to follow her lead and it was delicious!
 My husband's plate. The man can't live on protein alone so I made some pasta to put under his salmon.(And then he got another helping. I swear his metabolism is speeding up as he ages. Or maybe he's got a portrait in the attic that's getting fat while he eats what he wants!)

Now, remember tomorrow is PI DAY! (Get it? 3.14?) So, remember to have yourself some pie while contemplating its circumference... NOT your own!

 Until next time!

Lenten Salmon patties!

 

Now, it's Lent so I was making a meatless meal tonight. We don't eat that much meat, usually. We're more pie and ice cream people. All day. Every day. (I'm just kidding. Please don't call CPS.)
So, this recipe is probably pretty standard for salmon patties but instead of cracker crumbs, I added flavored croutons. A friend of mine said she always made them that way and once I tried it, I liked it better!

1 can of salmon (or fresh salmon, which I had, so I used that)
1/3 cup minced onion
1/4 tsp black pepper
1/4 tsp Old Bay seasoning or other Cajun seasoning (or, seasoned salt, which I used this time because one of my kids asked for "plain" salmon patties)
1 TBS fresh parsley
1/4 tsp fresh lemon juice (my friend uses zest but I never have)
1 cup of crushed crackers (about 20) or a cup of crushed croutons
1 egg
3 TBS of water or chicken broth

 I boiled the salmon instead of roasting it in foil with lemon and garlic like we do sometimes. reserve a half cup of the salted water if you don't use a can of salmon.
 Break into smaller chunks.
 Add onion.
 And croutons and spices and eggs.
 Form into patties. And this is where I left the kitchen since I hate hot grease. My husband took over and look what a great job he did!
 Obviously, this is his plate since it has a big serrano pepper. And beets. I'm not a fan of beets. I had plain salad, some sliced tomatoes and a few slices of fresh lemon..
I had trouble taking this picture because it was steaming up my camera lens.

Wishing you a prayerful Lenten season, everyone!