I got the idea for this from this recipe: http://thecozyapron.com/cozy-cameo-pass-the-bok-choy-greens-and-my-skinny-jeans-please/.
It looked really tasty, but a little too much oil for my taste. Besides, I can't help deviating from a recipe even when it sounds delicious to start. So here is my version. It was a lovely side for this Asian-flavored pork tenderloin and eggplant dish I made.
What you need:
2-3 heads baby bok choy, rinsed and thinly sliced
1 small onion, thinly sliced
small handful of mild peppers, thinly sliced
1 inch cube fresh ginger, peeled and grated
1/4 cup seasoned rice vinegar
zest of one orange, plus the juice from half of it
pinch of salt
2-3 teaspoons sesame oil
1 teaspoon black pepper
2-3 teaspoons chili-garlic sauce
1-2 tablespoons toasted sesame seeds (you can buy the seeds already toasted, but I really recommend doing it yourself to really bring out the flavor
Mix everything but the sesame seeds together and refrigerate for at least an hour, but longer is better. Add the sesame seeds just before serving. Enjoy!
Sunday, April 8, 2012
Friday, April 6, 2012
Quick, tasty, and healthy. What more can you ask for?
To make the fish tacos, layer the following on your base (the tortillas or the lettuce):
Tortillas (I used these really healthy ones for Rob- La Tortilla Factory, Healthy and Delicious 100 Calorie Tortillas-, but use whatever kind you like. (Or serve everything on a bed a lettuce, Paige-style)
Cheese, Cream Cheese, Sour Cream, whatever you fancy (I had fat-free cream cheese with mine and served Rob's with some mild gouda because it was that we had. Queso fresco might be a better choice if possible). Melt this onto the tortilla or just sprinkle on top.
Cooked Tilapia, Swai or other mild white fish*
Guacamole- use your favorite recipe or see below for a bit more guidance
Cabbage Slaw (recipe below)
Mango Hot Sauce (recipe below)
Wrap it up or grab your fork and enjoy!
*To cook the fish: you can either pan-fry, grill on foil, or broil it. I find that broiling it is the simplest and still quite tasty. Just spray a cooking sheet or broiler pan if you have one, place your fish on it, spray with oil, and season with salt, pepper, and garlic powder. Cook in the oven with the broiler on high until it is browned on top and flakes all the way through. Probably about 6-10 minutes, depending on if your oven was heated beforehand and the size of your fish.
3-4 cups shredded cabbage
2 stalks celery
1 small/ medium onion
handful of mild small peppers
2-3 tablespoons seasoned rice vinegar
1-2 teaspoons sesame oil
1-2 teaspoons cumin
2 teaspoons or more garlic powder
pepper (and possibly salt) to taste
1-2 teaspoons chili garlic sauce
Mix everything in a bowl. Refrigerate for at least 3 hours before serving. This lets it wilt and gives the flavors time to meld.
Mango Hot Sauce:
1 stalk celery, sliced
1/4-1/3 cup diced onion
1-2 tablespoons fresh ginger
small handful mild hot peppers, roughly chopped
1-2 tablespoon soy sauce
1+ cup tropical fruit juice ( I used Trop 50 reduced calorie mango-pineapple juice because that's what I had)
1 tablespoon (more or less depending on how hot you want it) Calypso sauce
2-3 tablespoons seasoned rice vinegar
3/4 cup very ripe mango
1 small semi-ripe papaya, cut into chunks (I threw this in because I had picked one too early and it never became that sweet when it ripened. You could also just use more mango or fully-ripened papaya- your sauce will just be sweeter. Or try substituting something else as a thickener.. maybe even cooked sweet potato?)
Other seasonings (I can't remember exactly what I put it or if I even put any of these in, but if you feel like the sauce needs something when it's done, try adding: garlic powder, cumin, black pepper, Ketjap Manis- I think any of these could be nice additions)
Start sauteing the celery, onion, ginger, and peppers in a lightly greased saucepan. Add the soy sauce in bits to keep them from sticking while allowing a bit of browning. Once softened and lightly browned, add the remaining ingredients, reduce burner to medium-low, and let simmer for 10-20 minutes. Let cool a bit and puree in the blender. Enjoy!
I just mash the following together:
2 ripe avocados
1/2 cup finely chopped onion
1-2 jalapenos, finely chopped
2-3 teaspoons garlic powder
dash of salt
1-2 teaspoons black pepper
couple teaspoons lemon juice
1 teaspoon cumin
1-2 tablespoons finely chopped fresh cilantro
Then I throw a chopped tomato in at the end. Serve with the tacos, or just use as a dip with chips or veggies.