honey lime tilapia + spicy green beans

In an attempt to win a tiny bit in the battle against endless weight gain, we have decided to go low-carb for dinner.  Enter protein and vegetable dishes!  Tonight I made a pan seared tilapia with a simple but savory green bean dish.  It's a mild but flavorful combination.

Tilapia:
1. Marinate 2 tilapia fillets in 1 tbsp olive oil, 1 tbsp honey, juice of 1 lime, and sprinkles of salt and pepper.
2. Coat a non-stick pan with a spray of olive oil and turn the heat on high.  When the pan is super hot, add the fillets and sear for 20 seconds. Turn the heat to medium and cook for 4 minutes.  Flip the fillets and sear on high heat for another 20 seconds, followed by another 4 minutes of medium cooking.
3. Done!

Green Beans:
1. Wash and cut 1 lb green beans into halves.  Boil in .25 cups water covered for 5 minutes and uncovered until the rest simmers off.
2. Cook with 2-3 cloves minced garlic for 2 minutes on medium heat.
3. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp brown sugar, and 2 tsp red chile flakes.  Saute for an additional 3 minutes, and enjoy!

moroccan lentil stew + chile fried onions

I've never officially had Moroccan food, but am always curious when a recipe pops up.  So far what I've noticed is a use of ground coriander seed and red lentils.  Here's a wonderful, healthy soup with a tasty garnish!

Stew:
1. Soften 2 finely diced stalks celery and 1 finely diced onion in 2 tbsp olive oil in a large soup pot.
2. Add 3 minced cloves garlic and 1 tbsp cumin, 1 tsp ground coriander seed, and pinches of turmeric, cinnamon, nutmeg, cardamom, clove, and black pepper.  Don't worry if you haven't got all these spices, the cumin, coriander, and cinnamon seem to be most key. Saute one minute.
3.  Add 14 oz diced tomatoes, 1.5 cups red lentils, and 4.25 cups chicken broth to the soup pot.  Bring to a boil and simmer for 30 minutes.
4. Chop cilantro and stir in to taste after the stew is done.
5. Garnish with greek yogurt, fresh cilantro, and chile fried onions (below).

Chile Fried Onions:
1. Saute 1 finely sliced onion in 1 tbsp hot olive oil.
2. After the onion is toasty with crispy bits, add 1.5 tsp brown sugar, 1 diced chile (I used one habanero), and pinch cinnamon.

3. Caramelize the sugar over the onions and then sprinkle a wedge of lemon juice into the pan.

 

beef stout stew

Le Creuset!  When one is fortunate enough to have a boyfriend who stalks ebay in order to purchase an affordable used cast iron pot, it is imperative to break it in with a warming stew.  Though beef bourguignon would probably be most peoples' dish of choice, I wanted to do something slightly simpler and less iconic.  I decided on Diana Henry's "Beef Carrot Stout Stew" for my inaugural dish, and the result was a very homey and pleasant dinner.  I made the onion-breadcrumb dumplings she included, but did not find them to add that much to the stew.  

1. Brown 2 lbs stew meat in 2 tbsp olive or peanut oil in an oven-proof pot. Remove from pot.
2. Brown 2 chopped leeks, 6 medium chopped carrots in 1 tbsp oil.
3. Add 12 oz. stout to the pot after vegetables have browned, then add 2.75 cups water, .5 cup pearl barley, and the browned meat. 
4. Bring to a boil, then reduce heat and place into 325 degree oven for 2 hours.

If you decide to make the dumplings:
1. Saute 1/2 large diced onion in 1 tbsp butter.
2. Combine with 1.5 cups breadcrumbs, .25 cups chopped parsley, 3 tbsp creamy horseradish (next to the mayo in the grocery store), and 1 large egg.  
3. Mix and shape into balls; place on top of beef stew for 20 minutes covered and 10 minutes covered.  

Autumny!

ghettofab taco bites

If you have ever met an insufferable California native, you will note their obsessive discussion about REAL mexican food and how, as an East coaster, you cannot possibly fathom the complexity of tastes and spices that can only be found in various food trucks and food stalls. However, instead of accepting their assumed superiority, I suggest we fight back with our own interpretation of tacos. With most of our Mexicans working the kitchens of Japanese and Italian restaurants, we have little to fall back on that is much better than the infamous taco bell (I won't capitalize it so you can visualize the shame). When you're not in the mood for grade F beef, you can make your own version at home with delightful packets of taco seasoning. The result is a heavily addictive and satisfying flavored beef that all coasts can enjoy in peace.

1. Brown 1 lb ground beef. Drain, add 2/3 cup water and packet of taco seasoning.

2. Wash and dice two tomatoes, one bunch cilantro, and red leaf lettuce.

3. Warm wheat or corn tortillas for 1:30 in the microwave.

4. Offer a wide range of hot sauces and salsas.

Feeds 3 to satiation or 2 to overstuffedness.

new directions

As the past two months have largely prevented me from eating appropriate, and at times sanitary, meals, I have decided to share one such creation with you before I embark on a hopefully more healthful and appetizing month. Here is my latest proud creation, microwaved baked beans that have been rinsed (to wash off excess sugar) and topped with slightly dried out smoked salmon:

kale!

Today Jen and I started our afternoon by doing shots of vegetable juices. I brought my silly little juicer over to her place with a bag of spinach, carrots, beet greens, and kale. Jen insisted we use shot glasses and thus we began with the spinach. Now, though much juicing takes place in my mother's home, it has never been of vegetables by themselves, without loads of apples and oranges sweetening the taste. The spinach tasted awful, like tiny particles of anger fighting to invade your brain through your palate. We followed with carrot, which wasn't awful, but kale, truly the king of juiced vegetables, tasted like gasoline. I never thought I'd be able to say something tasted worse than wheatgrass. Strangely, however, we both felt quite full after those three shotglasses, most likely due to bodily reaction that rejected any more ingestion.

When I got home, I decided to make a hearty soup that could be stored and eaten in busy times. Since I had soaked white beans the night before, a can of tomatos, and leftover kale, I could make a white bean soup! I first boiled the beans for about an hour with sauteed onion, rosemary, and salt, then added a can of diced tomatoes, chicken bouillon, and sliced kale (no stems!). The bean broth after cooking was so delicious I couldn't throw it out (thus leading to bits of rosemary floating around the finished soup), and the calm consistency of the kale nicely complements the tanginess of the tomato. Hopefully it will be just as delicious reheated!