Tuesday, June 14, 2011

Don't Forget The Lime

I enjoy cooking. Lately I have stumbled across several recipes that work well, and one that was an epic fail. So, I thought that I would share them with you. Aren't you glad? Try them and let me know which one is your favorite.

Gwennth Paltrow's Healthy Fried Rice and Kale

1 lb kale, stems discarded
1 ½ tbsp vegetable oil
2 cloves garlic, peeled and very finely chopped
3 large spring onions, cut into 3mm diagonal slices
175g brown rice, cooked
1 ½ tbsp soy sauce

1. Cut the kale leaves in half lengthways, and then cut crossways into very thin ribbons (chiffonade). Steam the kale for seven minutes.
2. Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for two minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and spring onions. Cook for two minutes and then add the rice and cook for another two minutes, stirring.
3. Add the soy sauce and cook for 30 seconds more.

My delightful roommate loves all things Gwennth and recently bought her cookbook. It is very good and really easy to make. Did you know there are two types of Kale? I didn't. But I learned on this helpful you tube video about both types and about how to steam them. Handy. I made this with curly kale, but I hazard a guess Gwennth meant flat kale. If you use the curly kale, it needs to steam for more like 15 minutes. Try this, you will not be disappointed, it is super easy and really good for you. I ate it as a meal or 3, but she lists it as a side.

Fish Tacos

4-6 Fish fillets. I used tilapia, which is my go-to these days.
1 bell pepper
1 can corn
1 can black beans
1 jar mango salsa. I used Frontera Mango and Key Lime- I highly recommend it. I got it at Jewel.
1-2 limes

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt 

1. Chop bell pepper and mix with salsa, corn, and black beans. set aside.
2. Coat the fish with the above seasoning. The recipe I found called for butter, but I think olive oil works just fine as well. I also found that I ran out of seasoning about 3/4 of the way through and had to make more.
3. In a very hot skillet saute coated fish 3-4 minutes on first side and 2-3 minutes on second side until fish flakes apart with a fork.
4. Remove fish from heat set aside to cool. 8 minutes (ish)
5. Assemble and enjoy. Seriously, don't forget the lime. That is the best part. Just squeeze it over everything before you eat. I also added a little shredded cheese, because this is one of my favorite foods.

Enjoy and happy eating!

The epic fail was chicken coated in corn flakes. It looked so crunchy and good, but, alas, it was awful. It does not stay crunchy, the corn flakes don't stick to the chicken after the first 20 minutes, and the marinade (buttermilk, garlic and thyme) was super overpowering. Just trust me, don't do it, my friends. Don't coat your chicken in corn flakes no matter how crunchy and satisfying it might look. You will be left with chicken that you don't want to eat, but can't waste. And THEN what are you going to do? Sigh. I am still not sure. Any ideas?


  1. Hi Sarah-
    I have wanted to make fish tacos forever, thanks for posting this recipe. I am excited to try it.

  2. Thanks, Alicia. You definitely have to try it!