I love Mexican food. It combines many of my favorite things: tomatoes, avocado, lime, cilantro. Combined they smell like sunshine and good times. When ever we are in the United States we always search out the best Mexican restaurant in town. In the States things taste more authentic because chances are the restaurant is owned and operated by Mexicans...perfect. Of course I loved the food in Mexico once we left our resort, but always a risky undertaking for Canadian tummies.
Even with my deep love of Mexican food the first time I heard of fish tacos I was not at all tempted to try. Sounded pretty gross to me. Of course when I finally gave them a go...loved them. How could I not? They are now a staple on many non-Mexican restaurant menus for good reason. I decided it was time to try these at home, actually my husband did while I helped. Adapted from All Recipes here.
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 teaspoon honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound white fish fillets, cut into chunks
We loaded a whole wheat tortilla shell with tomatoes, avocado, cabbage, cilantro, the grilled fish then drizzled with the dressing. Oh my...I was in heaven. My stomach is rumbling just writing about these! Serve with some fresh salsa and some low sodium tortilla chips and you've got dinner.
It looks like a whole lot of ingredients, but most are spices you probably already have around. You can buy chipotle pepper sauce at Superstore and other grocery stores. It also makes a great dip for yam fries when mixed with a little low fat mayo and sour cream.We used the last of our ling cod out of the freezer, quite sad to see that gone. This recipe makes a great change from the boring (and fatty) ground beef taco with the salt laden taco seasoning pack. It is also perfect for this amazing weather. Get grilling amigos!
I am totally into Christmas this year. I have never been a scrooge, but I dread some of the set up, decorating, shopping. Not this year. Our outdoor lights were up by the end of November, the tree up and house decorated by December 1st. I love the lights and the colour, it makes the house feel brighter and cozy. Plus the boys love it all and are mostly old enough to not to be picking at the tree all day. I am sticking to one of my past boycotts though, no Christmas baking. I loathe it. My boys are headed over to their Great-Grandma’s to bake and decorate gingerbread men this weekend. She loves it and they will too.
Then there are the gifts. My boys get spoiled. They are the only grandchildren on both sides. That not only means grandparents going wild with giving, but aunts and uncles too. I am a clutter-phobe. We are staying in our three bedroom rancher when baby arrives. We don’t have a playroom. I fear being over taken by toys. A few weeks ago I cleaned out all the toys that are no longer played with, or were never played with. They all went up on Craigslist. So far I have made $110. I have vowed that that is the only money I am spending on the boys this Christmas. It has really made me think about what they truly need and want. I finished their shopping the other night. I bought everything locally. There is more than enough. Plus there is more to go around in January on our annual Maui vacation. I would rather spend money on doing than things. I feel good, might make this an annual November toy sale.
Now for the most part I am an egg hater (minus that weird pregnancy moment when I ate a breakfast burrito). I love the idea of quiche, so when I saw the recipe for Sundried tomato, mushroom and spinach tofu quiche I wanted to give it a try. It should be said that I am also not a huge tofu or mushroom lover. I made a few changes, subbing in asparagus for the mushrooms. The original was gluten and dairy-free, which I didn’t need, so I changes that a bit too. If you are looking for gluten and dairy-free get the recipe here.
For the crust:
1 cup whole wheat flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 very cold water
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon olive oil
1 onion, chopped
3 large garlic cloves, minced
1.5 cups chopped asparagus or broccoli
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1.5 cups baby spinach
1 cup grated cheddar cheese (I used smoked cheddar)
1 teaspoon dried oregano
1 teaspoon sea salt
Black pepper, to taste
Red pepper flakes, to taste
I had my doubts. I tried a finger full of the pureed tofu and was almost ready to call it quits. We all loved it. It tasted like there was bacon in it, I think the combo of sundried tomatoes and the smoked cheese maybe. It re-heats well. I managed to get it on the table on a weeknight, but it was a bit of a push.
I hope all your holiday preperations are going smoothly. My goal it to avoid stress, that's why I am wrapping everything tonight.
Tiffany McFadden, RD