The second thing that Parker said to me this morning after she woke up was,
"Mom, while I'm at school today, make sure to go to the store and get some more Life cereal. Oh, but first check in the cabinet and see if you buyed some already."
Friday, July 25, 2008
Wednesday, July 23, 2008
More about fish tacos
Well, apparently I have my Texas family members all abuzz about fish tacos. It's a California thing....from Mexico. This website explains the default on fish tacos. I don't do this, but it's good food entomology.
http://foodluvin.com/2008/06/ensenada-style-baja-fish-tacos/
We use corn tortillas because they're lower fat, but flour hold up better. Try one of each! I like a firm white fish...tilapia, mahi mahi, swordfish. And I like the method of cutting the fish into strips first, and then cooking it in a non-stick skillet...we had them that way at Bob's cousin Brenna's house on our recent trip to CA. Or you could just grill one big piece and cut it up. Or even use shrimp, pan sauteed. You can Google around and find the spices to use...I don't think it matters much, it's more about the salsa and/or the sauce and other accouterments you use. Last time we marinated it in a dry rub of garlic, cumin, salt , pepper and a little chili powder and EVOO. At the other end of the spectrum, I've also made them with corn tortillas, breaded fish sticks, tarter sauce and cabbage and they were equally wonderful, just not exactly healthy.
And here's a picture of Parker and Boris for the addicts. The Easter Bunny brought Boris, he is her first cat stuffed animal. At the time, we were reading Mama Cat Has 3 Kittens, and in it, there's a cat that looks just like this one, named Boris, and we got a big laugh out of that....so she's been Boris ever since. She sleeps with him nearly every night, in a tight head lock. He's just the right size to fit perfectly in the crook of her arm.
http://foodluvin.com/2008/06/ensenada-style-baja-fish-tacos/
We use corn tortillas because they're lower fat, but flour hold up better. Try one of each! I like a firm white fish...tilapia, mahi mahi, swordfish. And I like the method of cutting the fish into strips first, and then cooking it in a non-stick skillet...we had them that way at Bob's cousin Brenna's house on our recent trip to CA. Or you could just grill one big piece and cut it up. Or even use shrimp, pan sauteed. You can Google around and find the spices to use...I don't think it matters much, it's more about the salsa and/or the sauce and other accouterments you use. Last time we marinated it in a dry rub of garlic, cumin, salt , pepper and a little chili powder and EVOO. At the other end of the spectrum, I've also made them with corn tortillas, breaded fish sticks, tarter sauce and cabbage and they were equally wonderful, just not exactly healthy.
And here's a picture of Parker and Boris for the addicts. The Easter Bunny brought Boris, he is her first cat stuffed animal. At the time, we were reading Mama Cat Has 3 Kittens, and in it, there's a cat that looks just like this one, named Boris, and we got a big laugh out of that....so she's been Boris ever since. She sleeps with him nearly every night, in a tight head lock. He's just the right size to fit perfectly in the crook of her arm.
Tuesday, July 22, 2008
scooter and yummy salsa
After years of asking her if she wanted one, Parker finally decided she'd like a scooter. All the neighborhood kids zip around on them, and we were surprised she didn't want one sooner. It looks like such fun. She got the 3 wheel version. If she masters this, we'll get a 2 wheel kind. She mostly rides it in the house unfortunately. Usually round and round me while I'm trying to prepare dinner, while singing and asking me questions.
A couple people commented on my posts about stuff I make for dinner, so here's a picture of some salsa we made for fish tacos. I'm not trying to enter the cooking blog arena though, trust me. It's grilled pineapple and tomatillo - it was great on the fish tacos, but it was also good just with chips and would be good atop plain black beans too.
First Bob grilled the fresh pineapple. I bet it would work with the canned kind too.
All blended up in the food processor.
Recipe - makes a huge bowl full:
| Grilled Pineapple-Tomatillo Salsa | |||
| 15 | tomatillos, peeled and washed | ||
| 3 | (1/2-inch-thick) slices pineapple | ||
| 2 | chipotle chiles in adobo | ||
| 1/4 | c. fresh cilantro leaves | ||
| 3 | T. honey | ||
| 1 | onion, finely diced | ||
| 1/2 | t. salt | ||
| Combine tomatillos, chipotle chiles, cilantro, and honey in a blender and pulse until a bit chunky. Transfer to a bowl. Dice the grilled pineapple into 1/8-inch pieces and add to the tomatillo mixture, along with the diced onion and salt. Place in refrigerator to chill, or serve warm. | |||
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